The food production and operation sites, facilities and related environments are also applicable to these regulations. Article 3 The people's governments at or above the county level shall strengthen the leadership of food hygiene work and incorporate it into the national economic and social development plan. Article 4 The people's governments at or above the county level health administrative department in charge of food hygiene supervision and management work in the administrative region.
The people's governments at or above the county level health administrative departments can be entrusted with the same level of health epidemiological institutions to undertake food hygiene supervision, monitoring and other related work.
The relevant departments of the people's governments at or above the county level in their respective areas of responsibility for food hygiene management. Article 5 any unit or individual in violation of food hygiene laws and regulations have the right to report, charge.
The people's governments at or above the county level, the health administrative department or commissioned by the health epidemiological institutions shall accept the violation of food hygiene laws and regulations of the prosecution, accusation. Chapter II of the food hygiene Article VI food should be non-toxic, harmless, in line with national food hygiene standards and should have nutritional requirements, with the appropriate color, aroma, taste and other sensory properties. Article VII of the food production and management process should meet the following health requirements:
(a) food production and management places should be kept clean, no garbage, manure piles, permeable toilets and other sources of pollution within 25 meters, there are anti-rope, anti-rodent, cockroach and other harmful insect measures, and other toxic, harmful places at a distance according to the relevant provisions of the state;
(b) the production and sale of cold meat, cold dishes, Cold food, cold drinks, there should be special tools, special disinfection equipment, special refrigeration equipment;
(3) engaged in the delivery of food should be a special food room, cold meat dishes and cooked food shall not be used in the same food containers, food containers should be labeled on the outer packaging of the time of production, the period of retention, and the name and address of the producer;
(4) tableware, drinking utensils, there should be a special disinfection equipment and a special cabinet, and there is a person responsible for disinfection;
(5) the food containers should have special disinfection equipment and special cabinets. And there is a person responsible for disinfection;
(E) sales of direct access to food should use special tools, goods, money separate, with clean, non-toxic, harmless packaging materials;
(F) complete storage of food and food raw materials should be stored in the library, storage room should be rodent-proof facilities, ventilation devices to keep dry, shall not be stored in poisonous, harmful substances and other debris, food should be 30 centimeters from the ground, From the wall 10 cm or more, and set up shelves classified storage, food processing plant warehouse floor by the moisture-proof treatment can be stored on the spot;
(vii) food processing, storage, sales places to kill pests and rodents, should be used or low-toxicity agents, shall not contaminate the food;
(viii) food production and management staff on duty, should hold a valid health certificate, wear clean clothes, hats, contact with direct entry into food, shall not be painted. Directly imported food, shall not paint nails and wear jewelry. Article VIII prohibits the production and management of the following food and food products:
(1) sick, poisoned or unknown cause of death of poultry, livestock, veterinary and aquatic animals and their products;
(2) containing unauthorized use of pesticides, preservatives, agricultural and sideline products and their products, pesticides, fertilizers soaked or mixed with grains, oils, and pesticide residues exceeding the national standard for agricultural and livestock products;
(3) (c) the production and operation of food shall have valid health certificates, clean clothes and hats. p>
(C) the use of non-food additives or the use of food additives in excess of national health standards of food;
(D) non-edible alcohol blended alcohol;
(E) do not meet the hygiene standards of condiments;
(F) do not meet the hygiene standards of edible oil;
(VII) do not meet the hygiene standards of detergents, disinfectants;
(viii) beyond the shelf life;
(ix) other hygiene standards do not meet and poisonous, harmful food. Article IX production and management of food containers, packaging materials, food tools, equipment should meet the following health requirements:
(a) contact with food paper, plastics, rubber, metal and other raw materials, products and coatings should be in line with national health standards;
(b) the production of food packaging paper is prohibited to add fluorescent whitening agents and other harmful additives, paraffin wax for food packaging should be used food paraffin;
(c) shall not use plastic products that do not meet food hygiene standards, as well as the state does not allow the use of toxic materials for food utensils. Chapter III food vendors and bazaar trade food hygiene Article 10 food vendors, bazaar trade food hygiene management by the local administration for industry and commerce is responsible for; food hygiene supervision, inspection by the local people's government health administrative departments or commissioned by the sanitary and epidemiological institutions responsible for. Article XI of the bazaar trade in food business activities should be carried out in the local people's government in the location and time, and to maintain the surrounding environmental health. Article XII of the bazaar trade food market should meet the health requirements, should avoid medical institutions and toxic, harmful places, the bazaar trade market should be located in the local people's government health administrative department or commissioned by the health epidemic prevention agencies.