自2012年国家食品药品监督管理总局全面推行餐饮服务食品安全监督量化分级管理工作以来,餐饮服务单位的食品安全主体责任意识明显提升,管理制度逐步落实,经营行为得到进一步规范,消费者也逐渐认知与接受,餐饮安全量化分级管理取得显著成效。但实际工作中,餐饮服务量化分级工作仍然面临着 Since the State Food and Drug Administration launched the quantitative and hierarchical management of food safety supervision in catering services in 2012, the awareness of the main responsibility for food safety of catering service units has been significantly raised. The management system has been gradually implemented and the management practices have been further regulated. Consumers have also gradually recognized Knowledge and acceptance, food and beverage safety grading and management achieved remarkable results. However, in actual work, the quantification and grading of food service is still faced with