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近期,深圳市结合新《食品安全法》,对原有的《深圳市食品安全举报奖励办法》进行了修订,亮点之一是建立了“吹哨人”制度。“吹哨人”制度,即靠内部员工在第一时间、第一地点察觉问题,吹响哨声,制止问题。该项制度最早在欧美国家兴起。“吹哨人”制度是一种制度创新,相比政府动用大量财政加强监管,其代价要低得多,并且这种制度也在一定程度上解决了吹哨者的后顾之忧,从
Recently, Shenzhen City, in conjunction with the new Food Safety Law, amended the existing “Measures for Encouraging Food Safety Reporting in Shenzhen”. One of the highlights is the establishment of a “whistle-blower” system. “Whistler ” system, that is, by internal staff in the first time, the first spot spotted the problem, sounded the whistle to stop the problem. The system first emerged in Europe and the United States. The whistle-blower system is a kind of institutional innovation that costs much less than the government uses a lot of finance to strengthen its supervision. And this system also resolves the whistle-blower’s worries to a certain extent. From