摘要
基于历史制度主义分析方法,构建＂环境—目标—制度＂分析框架,探讨各变量间互动关系。将1979~2012年的食品安全监管划分为混合过渡阶段（1979~1993年）、全面外部监督阶段（1994~2002年）、科学监管阶段（2003~2012年）,并对不同阶段进行情景白描和机理分析。分析发现,食品产业基础和消费者饮食需求是影响食品安全状况的基本因素,市场失序和突发公共事件是导致食品安全政策议程变化的重要契机,法律法规、监管体制、政策工具随政策目标而变化。2013年以后,我国进入国家治理现代化新阶段,食品安全被赋予公共安全新定位和国家战略新高度。＂多期叠加＂的经济社会发展阶段、＂反向演进＂的制度变迁路径是影响食品安全绩效的结构性因素。保障我国食品安全,应从优化市场、加强政府监管、构建社会共治网络三方面着力。
Based on historical institutionalism, ＂environment-goal-institution＂ framework is introduced to analyze food safety regulation since reform and opening up. After dividing the phase into three stages： Mix Regime（1979~1993）, Independent Administration（ 1994 ~ 2002）, and Scientific Regulation（ 2003 ~ 2012）, mutual relation and mechanism among different variables are explored. We find industrial foundation and consumer demand are basic factors of food safety; market disorder and emergency can be ＂policy window＂ of policy adjustment; law, regulatory agency and policy tool change with policy goal of top leaders. After 2013, China gets into a new era of governance modernization, food safety is enhanced to a new level of public safety and national strategy. Specific economic development phase and institutional transition path can explain food safety situation. To ensure the food safety, we should optimize the market, strengthen the supervision of the government, and build a network of social governance.
出处
《改革》
CSSCI
北大核心
2016年第5期25-40,共16页
Reform
关键词
食品安全
政府监管
食品安全政策
改革开放轨迹
food safety
government regulation
food safety policy
track of reform and opening up
