The term "small food workshops" as mentioned in these Regulations refers to operators who have fixed production and business premises, few fixed employees, simple production and processing conditions and processes, do not meet the food production license conditions, and are engaged in the production and processing of bulk and simple packaged foods, except those engaged in the production of edible agricultural products.
The term "small catering" as mentioned in these Regulations refers to operators who have fixed shops or fixed business premises in the tangible market, have poor operating conditions and few employees, and do not meet the requirements for handling food business licenses and engage in catering services.
The term "food vendors" as mentioned in these Regulations refers to operators who have no fixed shops, set up stalls to sell food or sell food on the spot. Article 3 The people's governments at or above the county level shall strengthen the comprehensive management, supervision and management of small food workshops, restaurants and food vendors, and establish and improve the supervision and management mechanism; Unified leadership and command of food safety emergencies; Improve and implement the responsibility system for food safety supervision and management, and evaluate and assess the work of food safety supervision and management. Article 4 The market supervision and administration department of the people's government at or above the county level shall be responsible for the supervision and administration of food production and business activities of small food workshops, restaurants and food vendors within their respective administrative areas.
Township and street market supervision and management institutions shall specifically undertake the administrative duties of food vendors' filing, daily supervision and inspection, administrative punishment and so on as stipulated in these regulations.
The health, urban management, ecological environment and other relevant departments of the people's governments at or above the county level shall, according to their respective functions and duties, do a good job in the supervision and management of small food workshops, restaurants and food vendors.
Township people's governments and sub-district offices shall assist relevant departments in the supervision and management of food safety in small food workshops, restaurants and food vendors. Article 5 People's governments at or above the county level shall, in accordance with the principle of promoting healthy development and facilitating people's lives, make overall plans, build and transform centralized places and blocks suitable for small food workshops, restaurants and food vendors, and build corresponding water supply and sewage facilities.
Encourage, guide and support small food workshops, restaurants and food vendors to enter concentrated places, blocks or trading markets, shops and other fixed places, or operate in designated areas (sections) and time periods.
Encourage social forces to participate in the construction of small food workshops, small restaurants and food vendors' centralized production and operation sites and blocks. Article 6 Small food workshops, restaurants and food vendors shall be responsible for the safety of their food production and operation, follow the principle of good faith and social morality, accept social supervision and assume social responsibilities.
Small food workshops, restaurants and food vendors should engage in food production and marketing activities in accordance with laws, regulations and food safety standards, and ensure that the food they produce and market is hygienic, non-toxic and harmless.
Market managers, counter lessors and exhibition organizers should strengthen the management of small food workshops, restaurants and food vendors entering the market, and cooperate with the market supervision and management departments to do a good job in supervision and management. Article 7 Small food workshops, restaurants and food vendors are encouraged to voluntarily form trade associations or join relevant food trade associations.
Relevant industry associations should strengthen industry self-discipline, establish and improve industry norms and reward and punishment mechanisms, promote the construction of industry integrity, guide and standardize the production and operation of small food workshops, restaurants and food vendors according to law, and promote the improvement of food safety in this industry. Article 8 Any organization or individual has the right to complain and report illegal acts in the production and business activities of small food workshops, restaurants and food vendors.
The market supervision and management department of the people's government at or above the county level shall publish the telephone or e-mail addresses of complaints and reports, and keep them confidential.
The people's governments at or above the county level shall establish and improve the reward system for reporting, and reward informants who report the truth and provide clues and evidence for investigating and handling food safety violations. Chapter II Small Food Workshops Article 9 The autonomous region shall implement registration management of small food workshops.
Small food workshops shall apply for business licenses according to law and obtain registration certificates for small food workshops. To apply for the registration certificate of a small food workshop, the following conditions shall be met:
(1) Having a production and processing place suitable for the variety and scale of the food to be produced and processed, and being physically isolated from toxic and harmful places and other pollution sources, and keeping a safe distance;
(2) Having production and processing equipment and facilities suitable for the variety and scale of the food to be produced and processed, as well as equipment and facilities for treating wastewater and storing garbage and wastes;
(3) It has a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;
(4) Having rules and regulations to ensure food safety.