These Regulations apply to all foods, food additives, food containers, packaging materials and tools and equipment for food; It is also suitable for food production and business premises, facilities and related environments. Article 3 The whole province implements the food hygiene supervision system and the responsibility system for food hygiene management, inspection and supervision. Article 4 Any unit or individual has the right to report and accuse acts that violate food hygiene laws and regulations. Chapter II Food Hygiene Article 5 Food must be non-toxic and harmless, meet due nutritional requirements, and have corresponding sensory properties such as color, smell and taste. Article 6 The following hygiene requirements shall be observed in the process of food production and marketing:
(1) Hygienic requirements of Article 6 of People's Republic of China (PRC) Food Hygiene Law (Trial);
(two) public tableware and tea sets must be disinfected by steam, boiling, infrared rays, chemical disinfectants and other methods, and the sanitary indicators after disinfection should meet the standards;
(three) where the production of cold meat and cold food, there must be special facilities, tools and containers;
(four) food and toxic substances shall not be produced in the same factory, transported in the same car, sold in the same room or stored in the same stock;
(five) detergents and disinfectants used in food production must be managed by special personnel, stored in counters and used by special personnel according to regulations;
(6) To kill insects and rodents in food processing, storage and sales places, low-toxic pesticides must be used under supervision, but food shall not be polluted;
(7) When loading, unloading, transporting, storing and stacking food, special equipment, cargo holds, vehicles and warehouses shall be used and strictly separated from toxic and harmful substances. If there is no special purpose, it must be thoroughly disinfected before storing and transporting food, and it can only be used when there is no pollution to food;
(eight) the carcass shall not fall to the ground during loading and unloading, and shall not be transported in the open air, and the polluted part shall not be processed and sold without trimming;
(nine) when selling unpackaged food that can be eaten directly, there must be fly-proof and dust-proof equipment and special tools to pay for the goods. Article 7 It is forbidden to deal in the following foods:
(a) the scope stipulated in Article 7 of the People's Republic of China (PRC) Food Hygiene Law (Trial);
(2) processed foods such as bean sprouts produced by harmful substances;
(3) Raw milk containing toxic and harmful substances or otherwise affecting nutrition and hygiene;
(4) food made by abusing food additives or using non-edible pigments;
(five) colored water, fake soda water and soft-packed drinks mixed with saccharin, essence and pigment that do not meet the hygiene requirements;
(6) Liquor blended with non-food raw materials;
(seven) small food produced in the open air that does not meet the hygiene requirements;
(eight) vegetables, fruits, aquatic products and their products containing pesticides and preservatives that are not allowed to be used, or agricultural and livestock products with pesticide residues exceeding the standards prescribed by the state. Chapter III Management of Food Hygiene Article 8 The competent department of a food production and business operation entity shall be responsible for the food hygiene work of its own system, and regularly check the law enforcement situation, improve the production and business operation facilities of its subordinate enterprises, and ensure the food hygiene of production and business operation. Article 9 The legal representative or principal responsible person of a food production and business operation entity shall be fully responsible for food hygiene. The person in charge of food hygiene and the work executor shall bear the responsibilities corresponding to their respective responsibilities. Tenth food production and business units must establish and improve their own food hygiene management and inspection institutions, or equipped with full-time (part-time) food hygiene management personnel. The list of food hygiene management personnel shall be reported to the local food hygiene supervision institutions for the record and accept their business guidance. Article 11 Food producers and business operators must obtain a hygiene license before they can apply to the administrative department for industry and commerce for registration or change of registration, and they can only operate after being approved for registration and certification. If one party revokes the hygiene license or business license, it must notify the other party in writing within seven days. Twelfth food producers and operators to buy food from other places, must be in accordance with the provisions of this province to obtain a certificate, product inspection certificate. Without obtaining the product inspection certificate, it must be inspected by the local food hygiene supervision institution before it can be sold. Thirteenth personnel engaged in food production and marketing, food hygiene knowledge and food hygiene legal knowledge must be trained, and after physical examination, obtain a health permit for employees, before taking up their posts.
Food production and marketing personnel must have a health check-up every year. Fourteenth food production units must ensure that the products are qualified according to the prescribed time and requirements before leaving the factory. Fifteenth food production and marketing enterprises to build, expand and rebuild the project site selection and design should meet the hygiene requirements, design review and project acceptance must be attended by personnel of food hygiene supervision institutions.
After the newly-built enterprise has passed the acceptance, the health administrative department may issue the health license. Article 16 Packaged food and food additives must have product specifications or commodity marks, as well as product name, place of origin, factory name, production date, batch number (or code), specifications, formula or main ingredients, shelf life, eating or using methods, etc. It should be marked according to different products. Product descriptions or commodity labels of food and food additives shall not contain exaggerated or false propaganda contents.