On September 28, at a press conference, Sun Huichuan, the director of food safety at the Market Regulation Administration of the Chinese Communist Party (CCP), claimed that the introduction of the “Regulations on the Implementation of Food Safety Main Responsibility Supervision and Management for Catering Service Chain Enterprises” aims to firmly implement the food safety main responsibility of catering service chain enterprises to prevent food safety risks.
This statement sparked criticism among the public on social media platforms, with netizens questioning why there have been frequent incidents of food poisoning in school cafeterias and the excessive production of food additives. A lawyer in mainland China pointed out that under the CCP system, anything introduced is merely superficial and difficult to implement thoroughly. The root of food safety issues lies in the lack of regulation, and the responsibility should fall on the Market Regulation Administration.
Sun Huichuan mentioned that the rate of chain restaurants increased from 15% in 2020 to 23% in 2024, leading to the emergence of various chain restaurant brands. However, some chain restaurants have frequently encountered food safety problems, betraying consumer trust and affecting public confidence in food safety.
The purpose of the “Regulations” is to link the responsibilities of headquarters, branch offices, and stores of chain restaurants to ensure food safety. The regulations aim to address issues such as the lack of unified standards leading to unclear regulatory targets, ensuring that chain restaurant headquarters cannot shirk food safety responsibilities, and resolving the practice of blaming others when problems occur.
The new rules are set to go into effect on December 1, 2025. Reports in mainland Chinese media quoted Sun Huichuan’s statements, emphasizing that market regulation authorities are reminding catering chain enterprises not to neglect their responsibilities.
These reports triggered dissatisfaction among mainland Chinese netizens, with some questioning why action wasn’t taken sooner and expressing hope for more accountability among officials and enterprises. Concerns were raised about the recurring food poisoning incidents in schools, pointing to failures in ensuring food safety standards.
Prior to the introduction of the new regulations, the Chinese mainland’s largest chain restaurant brand, Xi Bei, faced public scrutiny. Some Xi Bei outlets were exposed for health risks in storing frozen ingredients with long shelf lives, the use of genetically modified soybean oil, reheating cold dishes, serving leftover food, and not having certified chefs, indicating loopholes in management practices.
A lawyer in mainland China expressed that the core issue of food safety problems in China lies in official regulations and management. Product quality problems stem from lax standards that allow additives and regional protectionism in supervision. The presence of corrupt officials who prioritize personal gain over proper inspection exacerbates the problem.
Regarding the chain restaurant Xi Bei’s controversy involving pre-made dishes, it was suggested that the CCP’s push for such methods is an attempt to control society through economic means rather than addressing public concerns for food safety and quality.
In conclusion, despite surface-level regulations and laws, the authoritarian rule of the CCP creates a system where privileges and regulations are manipulated to maintain control. The true intention behind these regulations is to solidify government control over economic sectors, emphasizing participation in national chains. The lawyer emphasized that the CCP’s approach to food safety and regulations serves as a tool for societal control rather than genuine public welfare.