(Order No.95 of Guangzhou Municipal People's Government was issued on September 3, 20 13. According to the Decision of Guangzhou Municipal People's Government on Amending 93 government regulations, such as Provisions on the Management Authority of County-level Cities in Guangzhou, Order No.32 of Guangzhou Municipal People's Government was revised for the first time, due to the adjustment of administrative divisions. According to OrderNo. 158 of Guangzhou Municipal People's Government on February 3, 20 18, Decision of Guangzhou Municipal People's Government on Amending Administrative Measures for Temporary Occupation of Urban Roads in Guangzhou, etc. 16 pieces of government regulations, the second revision was based on 20 19+00+65438+
Article 1 In order to prevent and control the pollution of the catering industry in this Municipality, further improve the environmental quality, safeguard people's health and promote the healthy development of the catering industry, these Measures are formulated in accordance with the provisions of the Law of People's Republic of China (PRC) on the Prevention and Control of Air Pollution and other relevant laws and regulations, combined with the actual situation of this Municipality.
Article 2 These Measures shall apply to the pollution prevention and control and related management activities of catering units within the administrative area of this Municipality.
The related management activities of catering waste shall be implemented in accordance with the relevant provisions of this Municipality on the management of catering waste.
Article 3 The municipal competent department of ecological environment (hereinafter referred to as the municipal ecological environment department) shall be responsible for the unified supervision and management of pollution prevention and control of catering industry in this Municipality, and organize the implementation of these Measures.
The competent department of ecological environment of each district (hereinafter referred to as the district ecological environment department) shall be responsible for the specific supervision and management of pollution prevention and control of catering places within its jurisdiction.
Planning, commerce, construction, urban management, market supervision and management, water affairs and other administrative departments, public security organs and urban management comprehensive law enforcement organs shall, in accordance with their respective responsibilities, coordinate the implementation of these measures.
Article 4 The municipal and district people's governments shall arrange financial funds for the prevention and control of pollution in the catering industry.
Article 5 The development and spatial layout planning of catering industry in this Municipality shall conform to the requirements of environmental functional zones and pollution prevention and control, promote the separation of catering places from residential buildings, and build a relatively independent catering place gathering business area.
Conditional catering business areas shall build special facilities for centralized treatment of lampblack.
The municipal and district people's governments shall actively use market-oriented economic means such as format adjustment to strengthen the comprehensive prevention and control of pollution in catering gathering areas.
Article 6 When building, rebuilding or expanding a building with catering function, special flue, sewage treatment facilities and sound insulation and noise reduction facilities for catering places shall be designed, and the installation positions of pollution prevention facilities such as waste gas, sewage and noise shall be arranged reasonably.
Seventh new, rebuilt and expanded catering units shall implement the environmental impact assessment system according to law, fill in the environmental impact registration form online in accordance with the regulations, and file it with the district ecological environment department where the catering unit is located.
Market supervision and management, fire protection and other relevant departments shall inform the applicant of the administrative examination and approval items that need to be handled at one time when accepting the application for administrative license for the construction, renovation and expansion of catering places.
Article 8 It is forbidden to build, rebuild or expand catering establishments in the following places:
(a) residential buildings, excluding commercial platforms;
(two) the commercial and residential complex building is not supporting the planning of special flue;
(three) the floor adjacent to the residential floor in the commercial and residential complex.
The dining places specified in the preceding paragraph do not include the following dining places:
(a) no kitchen, no central air conditioning, hot drinks, herbal tea, stewed meat, food reheating places;
(2) There is no frying oven, no places to eat and drink desserts, stews, western cakes, Chinese buns, frying, frying, barbecue, etc. , produce lampblack and waste gas.
Article 9 Restaurants should use clean energy such as gas and electricity, and it is forbidden to use fuels that pollute the atmospheric environment such as coal, wood, kerosene, diesel oil and heavy oil.
If the natural gas pipeline network does not use clean energy, it should be completely replaced with natural gas or other clean energy.
Tenth catering facilities supporting pollution prevention facilities must be kept in normal use, and the demolition or idle pollution prevention facilities must be reported to the local ecological and environmental protection department for approval in advance.
Article 11 Catering establishments shall be equipped with efficient oil fume purification facilities suitable for their business scale, and catering establishments located in environmentally sensitive areas that have not been discharged through special flues and caused complaints about oil fume pollution shall be equipped with oil fume odor treatment facilities that do not increase the discharge of pollutants such as ozone.
Article 12 The lampblack and waste gas produced by catering establishments shall be discharged from the sky through the special flue built in or combined with the external wall of the main building, and shall not be discharged into urban underground pipelines.
Catering establishments are not allowed to add external smoke pipes without authorization. If it is really necessary to add, it shall obtain the consent of the planning department, the owner of the building with a smoke pipe attached to the wall and all the owners of the building within 20 meters of the smoke pipe, and meet the following conditions:
(a) the minimum distance between the fume outlet and the surrounding residential buildings and other environmentally sensitive buildings should be not less than 20 meters;
(2) The height of the smoke pipe should be higher than the building where the dining place is located and the buildings within 20 meters around it, 1.5 meters.
Thirteenth large-scale catering households located in environmentally sensitive areas with oil fume exceeding the standard by more than 3 times shall install online monitoring facilities for oil fume; Medium-sized catering households located in environmentally sensitive areas with oil fume exceeding 3 times the standard shall install oil fume online monitoring facilities and encourage the installation of oil fume online monitoring facilities.
On-line monitoring and on-line monitoring facilities for oil fume are pollution prevention facilities, and their installation costs and daily operation costs are borne by catering industry households, and they are networked with local ecological and environmental protection departments.
Fourteenth district ecological and environmental protection departments should establish and improve the online monitoring and monitoring information system platform of cooking fume in catering units, and strengthen the supervision and management of pollution prevention facilities operation and cooking fume emission in catering units.
Fifteenth owners of catering establishments with centralized treatment facilities for lampblack and large and medium-sized catering households with lampblack exceeding the standard for more than 3 times shall entrust professional units to clean and maintain lampblack purification facilities, and timely notify the local ecological and environmental protection departments. Other catering households should refer to the requirements of the technical guidelines and regularly clean and maintain the fume purification facilities by themselves or by entrusting professional units.
Catering industry households themselves or entrust professional units to regularly clean and maintain oil fume purification facilities, and shall truthfully keep account records, and the retention period of account records shall not be less than 1 year.
Article 16 The emission concentration and removal efficiency of cooking fume discharged by catering establishments shall conform to the provisions of "Cooking fume emission standard (Trial)" (GB 18483-200 1).
Article 17 Where a dining place is located in the area covered by the public sewage pipe network, its oily sewage shall be pretreated by an oil separation device, a slag separation device and an efficient oil-water separation device, which meets the national standards and regulations on the quality of sewage discharged into urban sewers, and can only be discharged into the public sewage pipe network with the consent of the water administrative department.
The dining place is located outside the coverage area of the public sewage pipe network or does not have the conditions to connect the public sewage pipe network. Oily sewage should be treated by oil separation, slag separation, high-efficiency oil-water separation device and biochemical treatment facilities, and can only be discharged after reaching the national and local water pollutant discharge standards.
Eighteenth catering households should scientifically and reasonably install exhaust fans, blowers, cooling towers, air conditioners and other equipment that produce environmental noise, take sound insulation and noise reduction measures, and maintain them regularly. The boundary noise of dining places shall conform to the noise emission standards stipulated by the state and local governments.
If the noise emitted by restaurants in residential buildings exceeds the prescribed standards, the local ecological and environmental department shall order rectification within a time limit of no more than 3 months; During the rectification period, its business hours can be limited, among which, if noise pollution disturbs the people at night, its business hours are limited to 7: 00 to 22: 00 every day.
Nineteenth large and medium-sized catering households should take measures such as unified identification to standardize and standardize the management of sewage outlets and pollution prevention facilities.
Article 20 The people's governments of all districts shall incorporate the catering households who evade administrative punishment by changing the registered items, cause serious pollution and disturb the people and refuse to rectify into the social credit evaluation system, and timely expose their illegal acts.