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张磊等: China’s Food Safety Institutional Reform: Evaluation Issues

发布时间:2018-01-31

ABSTRACT:

China’s compartmentalized food safety supervision and administration system has long been blamed for recurring food safety incidents. In response, the State Council launched a major institutional reform that aimed to realize whole chain based food safety supervision and Administration, to strengthen grassroots capacity and to adapt to a society that is complex, risk prone, open and pluralistic. According to the State Council’s mandate, the institutional restructuring at various local levels should have been completed by the end of 2013. However, there have been no systematic, open evaluations that have examined progress, effectiveness or effects. This study attempts to explore issues concerning evaluation of the institutional reform: how to understand the role of evaluation in the policy cycle? What are important evaluation questions in different phase s of the policy cycle? How to identify evaluation priorities? Specifically, a target group effectiveness evaluation framework was established and applied in Guangzhou city to assess how local government departments responded to the three principal mandates of the State Council’s reforms: integration of mechanisms and functions, integration of resources, and the enhancement of regulatory capability. The results show that such an evaluation framework is a valid way to examine the main goals and components of the reform, but that the indicators an d evaluation criteria need be made more context specific.

KEYWORDS: food safety regulation, institutional reform, evaluation

 

摘要:

当前中国的食品安全治理已经处在一个风险社会、复杂社会、开放社会和多元社会所构成的时代背景中,原来单一由政府部门权威负责监管的模式无法保障食品安全得到全链条的监管。为此,国务院于 2013 年 3 月份发布了机构改革指导意见,意见中指出要政府组织再造,即由食品药品监管部门总领食品生产、流通和消费环节监管。同时,为了确保机构改革的合 理性,全国人民代表大会于 2015 年 4 月通过了《食品安全法》的修订案,从法律上保障了此次机构改革的各种成果和合理地位。然而,从国务院发布机构改革方案至今,各地方的机构改革进度不一,同时出现了不同类型的改革模式。中央的政策在地方执行顺畅与否、政策目标是否实现以及实现程度如何均缺乏独立科学的评估。本文选择机构改革方案所涉及的地方食品安全监管机构探讨目标群体有效性评估的框架,从机构和职能建设、资源整合和监管能力加强三个大方面设立了目标群体有效性评估框架。同时,通过设立工作人员满意度评估指标体系来了解工作人员对此次食 品安全监管机构改革建设情况的直观感受,进而从反方面观察地方机构改革的具体建设情况。

关键词:食品安全;监管;机构改革;评估

原载于WANG Shuangshuang, ZHANG Lei, HU Zhen. 2018. China’s Food Safety Institutional Reform: Evaluation Issues. Journal of Resources and Ecology, 9(1): 39–49.

原文链接:http://en.cnki.com.cn/Article_en/CJFDTotal-JORE201801006.htm