Dual Approach of Regulation and Service: Driving Upgrades in the Food Production and Business Environment

Recently, the Market Supervision and Administration Bureau of Huangshan Geopark has launched a targeted campaign to improve sanitation in food production and business environments.

The campaign focuses on key areas such as old residential neighborhoods, farmers’ markets, and village convenience stores, as well as critical operators like food vendors and small-scale food processing workshops. Authorities are conducting thorough inspections of equipment and facilities, raw material management, staff hygiene, and waste disposal practices. Administrative guidance is integrated throughout the entire process.

In response to regional challenges uncovered during the campaign— such as tofu workshops needing to keep doors open for ventilation due to damp environments, which attracts insects; small restaurants struggling with raw and cooked food separation due to limited space; and rural shops facing disorderly storage because of cramped premises—

the Market Supervision Bureau has firmly rejected a punitive-only approach. Instead, it has adopted an innovative “targeted support” strategy, identifying these businesses as priority recipients for assistance. Inspectors have made repeated on-site visits, offering personalized, one-on-one guidance.

On-site diagnosis:Inspectors visit businesses directly, tailoring their analysis to each site’s operating model, processing methods, spatial constraints, and resource limitations, in order to identify the root causes of problems.

Customized improvement plans: Rather than rigidly applying standards meant for large enterprises, the Bureau develops practical, tailored rectification plans that both meet food safety requirements and consider the survival needs of small businesses.

Ongoing support and follow-up:Throughout the rectification process, inspectors conduct regular follow-ups, offering continuous technical support and policy advice to help businesses overcome challenges as they upgrade.

By embedding the principle of “balancing supervision and service” into hands-on, ongoing guidance, the Market Supervision Bureau is helping small and micro food operators achieve compliance in infrastructure, improve management practices, raise awareness of food safety—and ultimately foster sustainable, self-driven improvements.