Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not take part in direct contact with imported food.
Non-food production and marketing personnel shall not participate in food production and marketing and its auxiliary work. Article 7 Food production and marketing must meet the following hygiene requirements:
(a) food production and marketing personnel should always maintain personal hygiene. When producing and selling food, you must wash your hands and wear clean work clothes and hats; When selling directly imported food, sales tools must be used;
(2) The food warehouse should be ventilated, dry, light-proof, clean, waterproof, moisture-proof, fly-proof, rat-proof, mildew-proof and moth-proof facilities. Food should be covered, covered, separated from the wall and padded, and stored separately, so that sundries, drugs, poisons and food are separated from raw and cooked, and finished products and semi-finished products are separated;
(3) Food production and business premises, food tools and equipment shall be separated from raw food and cooked food;
(four) containers, utensils, utensils, tea sets, etc. for directly imported food must be cleaned and disinfected before use, and all foods must be sold with tools, and the fare must be separated from the food;
(five) the storage of perishable food should have refrigeration equipment and corresponding measures, and the cold storage and refrigerator should be cleaned and disinfected in time;
(6) Knives, containers and rags used for making cold meat and cold dishes must be disinfected before use;
(seven) production and processing workshops must be equipped with hand washing, disinfection, fly prevention and dust prevention facilities;
(eight) the eggs processed and sold should be inspected by the egg lamp, and should be strictly cleaned before processing. Article 8 The transported food must meet the following hygiene requirements:
(1) Means of transportation (trains, cars, rickshaws, animal-drawn carts, etc.). ) and aircraft transporting food must be cleaned, rinsed and disinfected before use, food should be covered with mats and dust-proof equipment, and food directly imported should be packaged;
(2) It is forbidden to ship cooked food, raw food and semi-finished products in the same car, and it is forbidden to ship food, poison and pesticides in the same car;
(3) Food shall not directly touch the ground during loading and unloading. Article 9 The food exported for domestic sale must meet China's food hygiene standards and hygiene requirements, and can only be purchased or put on the market after the hygiene inspection certificate is issued by the sales department. Article 10 The production and marketing of the following foods are prohibited:
(a) corruption, rancidity, mildew, moth-eaten, unclean, mixed with foreign objects or other abnormal sensory properties, which may be harmful to human health;
(2) Containing or contaminated with toxic or harmful substances, which may be harmful to human health;
(three) containing pathogenic parasites and microorganisms, or the content of microbial toxins exceeds the national standard;
(four) meat and its products that have not been inspected by veterinary hygiene or are unqualified;
(five) poultry, livestock, aquatic animals and their products that died of illness, poisoning or unknown causes;
(six) the container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution;
(seven) doping, adulteration, forgery, affecting nutrition and hygiene;
(eight) processed with non-food raw materials;
(nine) beyond the shelf life;
(ten) in order to prevent diseases and other special needs, the administrative department of health of the State Council or the provincial people's government explicitly prohibits the sale;
(eleven) containing additives and pesticides (residues) that have not been approved by the administrative department of health of the State Council;
(twelve) other do not meet the food hygiene standards and hygiene regulations. There is no "limited sale" sign for canned food at reduced prices, all unsealed canned food and meat with blood, hair, dirt and feces and pathological changes. Article 11 Packaged foods that have reached the shelf life must be identified and approved by local food hygiene supervision institutions, and processed according to their designated eating methods and sales scope. Twelfth kinds of paper, plastic and rubber packaging products that come into direct contact with food are produced by the factory designated by the Provincial Department of Light Industry and can only be used after being approved by the food hygiene supervision agency, and the words "food packaging" are marked. The use of packaged products produced in other provinces must hold the inspection certificate issued by the health and epidemic prevention station of the place of origin.