These measures apply to all food, food additives, food containers, packaging materials and food with tools, equipment; also applies to the production and operation of food premises, facilities and related environment. Article III municipal and county (district) Health Bureau to lead the administrative region of food hygiene supervision, its subordinate health epidemiological departments for food hygiene supervision agencies, responsible for food hygiene supervision within the jurisdiction.
Agriculture and animal husbandry, industry and commerce administration and other relevant departments should cooperate with the food hygiene supervision organization, *** with good food hygiene management. Article IV food should be non-toxic, harmless, in line with the nutritional requirements should have, with the appropriate color, aroma, taste and other sensory properties. Article V food production and management process must meet the following health requirements:
(a) to maintain a clean internal and external environment, and take measures to eliminate flies, rats and other harmful insects and their breeding conditions;
(b) food production and management units should have with the product varieties, the number of food raw material handling, processing, packaging, storage plant or premises;
() (C) there should be appropriate disinfection, antiseptic, dust, fly, rodent, washing, sewage discharge, storage of garbage and waste facilities;
(D) tableware, tea utensils and containers holding directly imported food must be washed, disinfected, sterilized (boiled or medicated disinfection) prior to use, drinking utensils, utensils, must be washed after use to keep clean;
(E) transport and loading and unloading of food Packaging containers, tools, equipment and conditions must meet the hygiene requirements to prevent food contamination;
(vi) direct entry of food should have small packages, or the use of non-toxic, clean packaging materials, strictly prohibit the use of waste newspapers, waste plastics and their products to package food;
(vii) stereotypes of packaged food must be indicated the date of production and shelf life;
(viii) Food production and management personnel should always maintain personal hygiene, production, sales of food, must wash their hands, wear clean work clothes, hats; sales of direct entry into the food, you must use the sales tool, may not be grasped with the hands; Article 6 prohibit the production and management of the following foods:
(a) corruption and deterioration, rancidity of fats and oils, mildew, worms, filth and uncleanliness, mixing of foreign objects or other sensory properties Abnormal, may be harmful to human health;
(B) contains poisonous, harmful substances or contaminated with poisonous, harmful substances in grain and oil, including ghee, vegetables, fruits, meat and its products;
(C) contains pathogenic parasites, micro-organisms, or microbial toxin content exceeding the national limitations of the standard;
(D) without the animal and poultry quarantine institutions Veterinary health inspection or failed inspection of meat and its products;
(e) sick, poisoned or unknown cause of death of poultry, livestock, veterinary animals, aquatic animals and other products;
(f) containers and packaging dirty and unclean, badly damaged or unclean means of transportation resulting in contamination;
(g) adulteration, adulteration. Counterfeit grain and oil, beverages, alcohol, milk and other foods;
(viii) food processed with non-food raw materials or raw materials that do not meet hygiene standards;
(ix) more than the preservation period, without the inspection of the sanitary and epidemiological departments or unqualified test;
(j) no trademark, origin, factory name, date of manufacture of canned goods and beverages in shaped packaging;
(k) contains additives, pesticides (residues) that have not been approved for use by the State Council administrative department of health;
(xii) other non-compliance with food hygiene standards, health regulations. Article VII of food hygiene management requirements:
(a) food production and management units and their competent departments must establish and improve the unit, the system of food hygiene management, inspection organizations or full-time or part-time food hygiene management personnel, responsible for the unit, the system's food hygiene work.
(2) food production and management personnel must be annual health checks; new and temporary work in the food production and management personnel must be health checks, obtain a health certificate before engaging in food production and management.
Where dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers), active tuberculosis, leprosy, septic or exudative skin diseases and other food hygiene impediments to the work of food hygiene, shall not be in contact with the work of the food directly.
(c) food production and operation of food purchases, should ask for inspection certificates or laboratory tests, the seller should ensure that the provision. Where the food and the failure to request a certificate, it is strictly prohibited to transfer and sale.
Where the market of alcohol, beverages, dairy products, canned food, aquatic products, condiments, pickles, cooking oil, packaged soybean products and other food products, must be certified.
Input into the market of livestock and poultry and their products, must be quarantined by the local livestock and poultry quarantine institutions, and hold a valid quarantine certificate issued by the quarantine institution.
Imported food and foreign food in the market before, must be the name of the food, the number of food and food hygiene supervision agencies issued by the health inspection certificate to the local health supervision agencies for the record, if necessary, for re-examination.
(d) food production and management units and food vendors, must first obtain a health license before applying to the administrative department for industry and commerce registration or change of registration.
According to the State Council's "Regulations on the Prevention of Disease in Livestock and Poultry" and its supporting regulations of the relevant provisions, engaged in the slaughter of livestock and poultry and their products, processing, sales, and acquisition, warehousing, transit units and individuals, must first apply to the municipal, county (district) agricultural and animal husbandry departments or its commissioned livestock and poultry epidemic prevention agencies to obtain veterinary health certificate, and then apply to the administrative departments of industry and commerce to apply for a business license.
Health license, veterinary health certificate each year, respectively, by the health quarantine department, agriculture and animal husbandry department or its commissioned livestock and poultry epidemic prevention and quarantine institutions for a review. After the review of qualified to continue to be effective, unqualified deadline for improvement, overdue still can not meet the health requirements, as well as no valid reason for not applying for review, shall be canceled.
(E) food hygiene business units, new construction, expansion, alteration of the site and design, should meet the health requirements, its design review and acceptance of the project, there must be a food hygiene supervision agencies or veterinary health supervision agencies.