Anyone who violates these regulations has the right to report and sue. Article 3 The health administrative department of the people's government at or above the county level shall be responsible for the food hygiene supervision and inspection of food vendors and urban and rural fairs; The administrative department of agriculture and animal husbandry is responsible for the quarantine supervision and management of livestock and poultry products; The administrative department for industry and commerce is responsible for the food hygiene management of urban and rural fairs; Other relevant departments shall be responsible for the food hygiene management of food vendors and urban and rural fairs within their respective functions and duties. Article 4 Organizers of various vegetable markets, commodity fairs, commodity fairs and material fairs in urban and rural areas shall be responsible for the food hygiene management of markets and venues, set up necessary public health facilities and maintain good environmental hygiene. Article 5 Food vendors and food operators in urban and rural fairs must be examined by the local health administrative department and obtain a health permit before they can apply to the administrative department for industry and commerce for registration. During business hours, the hygiene license and business license should be placed in a prominent position. Those who have not obtained the hygiene license shall not engage in food production and business activities.
No unit or individual may forge, alter, lend, lease or resell the hygiene license. Article 6 Food vendors and food producers and operators in urban and rural fairs must have annual health checks. Those who join the work newly or temporarily must first have a health examination and obtain a health certificate. You must wear or hold a health certificate when operating.
People suffering from digestive tract infectious diseases (including pathogen carriers) such as dysentery, typhoid viral hepatitis, active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not participate in the production and sale of food that comes into direct contact with the mouth. Article 7 The premises, facilities and environment for food production and operation of food vendors and urban and rural fairs must meet the following requirements:
(a) the surrounding environment is clean and tidy, 25 meters away from pollution sources such as garbage stations, sewage pits, livestock and poultry farms (circles) and public toilets;
(two) the layout of the stalls is reasonable, and the direct entrance food stalls should be set separately from the perishable food stalls such as livestock and poultry products and aquatic products;
(3) set up food stalls in urban markets and streets with water supply and drainage systems, and the organizers shall build water supply and drainage facilities and equipment needed for cleaning food; Food stalls without water supply facilities, food operators should bring their own clean water storage containers, and keep enough clean water;
(four) there are closed garbage, swill and waste storage facilities in the venue;
(5) The stalls selling directly imported food shall have special kiosks, work tables (cabinets and cars) that meet the hygiene requirements, and corresponding facilities for ventilation, anticorrosion, cold storage, dust prevention, fly prevention, rat prevention and other harmful insects;
(six) in important tourist attractions, large and medium-sized cities on both sides of the main street and traffic lots are generally not allowed to set up food stalls. It really needs to be set. The local people's governments at the county level shall make unified planning and designate suitable places. Article 8 Street food stalls and markets for livestock and poultry products and aquatic products must meet the requirements of Article 7 of these Provisions, and the health administrative department can only operate after participating in the acceptance. Those that have already started business and do not meet the prescribed conditions should be reformed within a time limit to meet the requirements. If it still fails to meet the requirements within the time limit, the health administrative department may request the people's government at the corresponding level to instruct the administrative department for industry and commerce to ban it. Article 9 Food vendors and food operators in urban and rural fairs must meet the following requirements in the process of food production and operation:
(1) The food shall be fresh, clean, non-toxic and harmless, with normal sensory properties such as color, fragrance and taste, and all raw and auxiliary materials, food additives, detergents, disinfectants and packaging materials meet the prescribed hygiene standards;
(two) the manufacture and sale of meat, milk, eggs, fish and other foods or other perishable foods. Should be kept in cold storage, so that raw materials and finished products, raw food and cooked food are placed separately;
(3) Raw food sold directly into the mouth should be cleaned and disinfected, cooked food should be cooked at high temperature, and cooked food stored overnight or over six hours in summer must be disinfected at high temperature or other methods before being sold;
(4) The water used for making food, beverage, cleaning food and its processing utensils must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state;
(5) The self-made, self-sold and distributed packaged foods and food additives shall be marked with the 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. , products without the above packaging labels or instructions shall not be sold.
(6) The food that is directly imported without packaging shall be placed in a clean cupboard, and the food outside the cupboard shall have a cover or cover that meets the hygiene requirements. When selling food, clean special sales tools should be used, and the sales money should not be mixed with food;
(seven) tableware, drinking utensils, cooking utensils and containers, should be strictly cleaned and disinfected before use; Tableware and drinking utensils do not have the conditions for self-disinfection, and centralized disinfection should be adopted or disposable tableware and drinking utensils that meet the hygiene standards should be used; Other tools, containers, countertops, shelves, cabinets, cabinets, etc. that come into contact with food should also be kept clean, non-toxic and harmless.
(eight) food production and marketing personnel should always maintain personal hygiene and wear clean work clothes at work; When producing and selling directly imported food, it must be operated in accordance with hygiene requirements; People who make food by hand are not allowed to have long nails, and are not allowed to wear ornaments or apply cosmetics on their hands when operating;
(nine) the production and business premises should be kept clean and sanitary, and no waste, garbage or sewage should be discarded anywhere;
(ten) food raw materials and finished products shall not be mixed with toxic and unclean substances.