Article 15 of the food production and operation of the implementation of the licensing system. Engaged in food production, food circulation, food service, shall obtain the appropriate food production license, food circulation license, food service license, and then for business registration.
Small food production and processing workshops and food vendors engaged in food production and business activities, the provisions of Section III and Section IV of this Chapter shall apply.
Article XVI of food production and operation shall establish and implement the health inspection system and health record system for employees. Food employees shall conduct annual health checks and obtain health certificates before they can participate in the work.
With health examination qualification of medical and health institutions by the county health administrative department in accordance with the principle of openness, fairness, meritocracy, convenience and publicity. Food production and operation of health inspection programs and other matters by the provincial health administrative department in conjunction with the relevant provincial departments to provide and publish.
Article XVII of food production and management enterprises should organize food safety management personnel and other employees to participate in food safety training. The relevant food safety supervision and management departments and industry associations should strengthen the food production and operation of food safety knowledge training organization, guidance and supervision.
Article 18 The administrative region of this province prohibits the production and operation of the following foods:
(1) Food Safety Law, the provisions of Article 28 of the food;
(2) non-food substances and other substances that may be hazardous to human health treatment of food;
(3) waste cooking oil as raw materials for the processing of edible oil, and such cooking oil as raw materials for the processing of food;
(4) the production of food safety training programs for food safety management personnel and other practitioners. processed food;
(d) the use of food additives exceeding the scope and dosage of food safety standards;
(e) toxic and harmful animals and plants and microorganisms as raw materials for food;
(f) the provincial people's government expressly prohibit the production and operation of other foods.
Article 19 The food production enterprises shall establish and implement the acceptance of raw materials, production process safety management, storage management, equipment management, food factory inspection, management of unqualified products, unqualified food recall and other food safety management system, raw materials, production of key links, inspection, transportation and delivery of matters such as the development and implementation of control requirements, and constantly improve the food safety protection system to ensure that Food safety.
Article 20 Food operators in the regular inspection of inventory and food for sale in the process, found that the food has deteriorated or exceeded the shelf life, should be immediately removed from the shelves, stop selling, and timely destruction, shall not be returned to the supplier or producer, and the establishment of the destruction of record ledger. Conditional operators should be photographed, videotaped and other ways to record the destruction. Destruction of record-keeping period shall not be less than one year.
Food operators should be established near the shelf life of food sales management system, according to the characteristics of food to set up a relatively independent sales area, and set up conspicuous signs to inform consumers.
Administration for industry and commerce shall regularly destroy expired and spoiled food and record checks.
Article 21 of the wholesale food business operators shall establish the purchase inspection records and wholesale sales record system, truthfully record the name of the food, specifications, quantities, production batch number, shelf life, supplier (purchaser) name and contact information and purchase (sales) date and other content, or to retain the relevant information contained in the purchase (sales) tickets. Record ledgers, bills retention period shall not be less than two years.
Article 22 of the network trading platform service providers should be through the network trading platform to strengthen the management of food operators, clear operators of food safety management responsibility, found in violation of food safety laws, rules and regulations, shall take timely measures to stop and immediately report to the local administrative departments for industry and commerce, if necessary, shall stop providing network trading platform services. Trading platform services.
Network trading platform service providers should assist, cooperate with the administration for industry and commerce in accordance with the law to investigate and deal with consumers or related rights related to food safety complaints, reports.
Article 23 of the catering service providers should strictly comply with national food safety standards for food service operations to ensure that their production and processing, premises, equipment, facilities and tools, utensils, etc. in line with the prescribed requirements. Article 24 The production of food additives in accordance with the implementation of the licensing system. Not obtain a food additive production license, shall not engage in food additive production activities.
Article 25 of the food additives sellers should establish food additives purchase inspection records and sales record system, truthfully record the name of the food additives, specifications, quantities, supplier (buyer) name and contact information, purchase (sales) date and other content, or retain the relevant information contained in the purchase (sales) tickets. Record ledgers, bills retention period shall not be less than two years.
Sellers of food additives shall not sell food additives without production licenses, labeling irregularities or unknown sources.
Article 26 The food production and operation shall be in accordance with the relevant provisions of the state and food safety standards for the procurement, use and storage of food additives, and to comply with the following provisions:
(a) shall not be purchased or used without a production license, labeling is not standardized or the source of food additives unknown;
(b) shall not be in the production and operation of food in excess of the food safety standard On the variety of food additives, the use of food additives, the scope of use, the amount of provisions of the use of food additives;
(C) shall not be used in food production and management of chemical substances other than food additives and other substances that may be harmful to human health.
Food production and operation shall establish a food additive use record system, truthfully record the use of food additives, the name, scope of use, the amount used, the date of use and other matters. Record ledger retention period shall not be less than two years.
Food manufacturers and operators shall establish a food additive storage system, will be stored in cabinets and other special storage facilities, and labeled "food additives" words, properly stored. Article 27 The people's governments at or above the county level should be integrated planning, rational layout, encourage food production and processing of small workshops to improve production and business conditions, improve production and management, upgrading and transformation of food production enterprises.
Article 28 The establishment of food production and processing of small workshops shall have the following conditions:
(a) with the production of food varieties, the number of food materials handling and food production, packaging, storage and other fixed places in line with food safety requirements;
(b) production and processing areas and living areas in accordance with the requirements of food safety is separated;
(c) production and processing facilities. p>(C) production and processing facilities, equipment and production processes in line with food safety requirements and conditions;
(D) have to ensure food safety of traditional craft technology or other technologies;
(E) have to ensure that the management of food safety norms.
Article 29 The establishment of food production and processing of small workshops, shall be pre-approved by the administration for industry and commerce department of the name, to the county-level quality supervision department to apply for a food production and processing of small workshops production license, food production and processing of small workshops production license for business registration. Not obtain a small food production and processing workshop production license, business license, shall not engage in food production activities.
County quality supervision departments shall, in accordance with the "People's Republic of China *** and the State Administrative Licensing Law" and the provisions of Article 28 of the audit, in line with the prescribed conditions, the decision to grant a permit; does not meet the prescribed conditions, the decision is not permitted and a written explanation of the reasons.
Food production and processing of small workshops production license is valid for three years.
Food production and processing of small workshops production license management approach, developed by the provincial quality supervision department.
Article 30 The production activities of small-scale food production and processing workshops shall comply with the following requirements:
(1) food raw materials in accordance with food safety standards;
(2) the use of food packaging materials for food packaging materials;
(3) the use of detergents, disinfectant products and other items in accordance with the relevant standards;
(4) water in accordance with the national health standards for drinking water;
(4) the use of water is consistent with the national living drinking water hygiene standards;
(v) employees hold valid health certificates.
Article 31 The foodstuffs allowed to be produced and processed by small food production and processing workshops are subject to catalog management, and the catalog of specific foodstuffs shall be compiled by the quality supervision department of the municipalities in the districts, reported to the people's government at the same level for approval and implementation, and announced to the public.
Prohibit the following foods are included in the catalog of varieties of food production and processing small workshops are allowed to produce and process:
(a) dairy products, canned products, jelly and other high-risk foods;
(b) for infants and young children, the elderly, the sick, pregnant and pregnant women and other specific groups of the main and auxiliary food;
(c) claiming to have a specific health function of the food.
Article 32 of the food production and processing of small workshops shall establish the purchase inspection record system, the establishment of food production and sales ledgers. Record ledger retention period shall not be less than two years.
Article 33 of the food production and processing of small workshops should be its own production of food inspection or commissioned to meet the statutory conditions of the food inspection agency for inspection. The test does not meet food safety standards of food should be harmless or be destroyed, shall not be sold, and factual records.
Article 34 of the food production and processing of small-scale production of food should be accompanied by labels, labeling food production and processing of small-scale production license number, product name, ingredients, producer, production address, production date and shelf life and other basic information. Labeled content should be clear and easy to identify.
Article 35 of the quality supervision department shall strengthen the daily supervision and inspection of food production and processing of small workshops, food production and processing of small workshops to carry out regular or occasional sampling of food production. On-site inspection or sampling failed, shall be dealt with according to law. Article 36 The city, county (city, district), township (town) people's government shall, in accordance with the principle of facilitating people's lives and rationalizing the layout of the overall planning, to determine the appropriate temporary business premises for food vendors to engage in business. Encourage food vendors to enter the centralized trading markets, stores and other fixed places of business.
Article 37 The business activities of food vendors shall comply with the following requirements:
(1) in the local people's government to allow or designate the place, area, time to operate;
(2) meet the hygiene requirements of the food sales, processing and waste collection facilities;
(3) food raw materials, food additives, food packaging materials in accordance with Food safety standards, procurement check the supplier's production and management licenses and product certification;
(d) for food business tools, utensils, containers, facilities, etc. to meet the hygiene requirements, to prevent contamination, and shall not be mixed with other utensils;
(e) water in line with national drinking water hygiene standards;
(f) the sale of bulk direct-entry foods (vii) food business personnel to maintain personal hygiene, production and sale of direct imported food, wearing clean work clothes, hats;
(viii) in accordance with the requirements of cleaning, disinfection of food and drink utensils or the use of centralized disinfection of food and drink utensils;
(ix) practitioners hold valid health certificates.
Article 38 The food and drug supervision and management, industry and commerce administration departments in accordance with their respective responsibilities for the planning of food vendors within the temporary business premises for the supervision and management of food safety. Urban management departments in accordance with their duties to supervise and manage food vendors; found that food vendors violate food safety laws and regulations, shall promptly inform the food and drug supervision and management or industry and commerce administration.
Township (township) people's governments, street offices should assist the urban management departments and food safety supervision and management departments, to carry out the daily management of food vendors.
Communities can organize food safety mass supervisors to carry out regular inspections, food safety violations of food vendors to admonish, assist in the collection of basic information on food vendors, and timely report food safety violations to the urban management departments, food safety supervision and management departments.
Article 39 The people's governments at or above the county level may, in accordance with the level of local economic development and the needs of social management, establish a model for the management of food vendors that conforms to the actual situation in the locality.
Encourage the adoption of upgrading and transformation, joint operation and other ways to improve the level of operation of food vendors. Encourage and support food production and management enterprises to develop centralized production, uniform distribution, fixed-point timing, chain operation of food supply model. Article 40 The establishment of centralized disinfection services operating units, shall have the following conditions:
(a) the production site from the garbage dump, sewage ponds and other sources of pollution that may contaminate food and drink utensils more than thirty meters, and shall not be built in residential buildings, the area shall not be less than three hundred square meters;
(b) with the scale of operation of the cleaning, disinfection, packaging equipment, and In line with relevant national and provincial standards, norms, regulations;
(C) the layout of the production site is reasonable, according to the cleaning and disinfection process set up recycling rough wash area, cleaning and disinfection room, packaging room, finished products, packaging materials room, disinfection process shall not exist in reverse or cross.
Forty-one centralized disinfection service operators should be in accordance with the law for business registration, and before opening to the local health administrative department to apply for health supervision and audit. Health administrative department shall accept the application from the date of ten working days, according to the centralized disinfection of food utensils health norms and the provisions of Article 40 of the audit, meet the requirements of the centralized disinfection of food and beverage utensils issued health supervision certificate; does not meet the requirements of the centralized disinfection of food and beverage utensils are not issued health supervision certificate and a written explanation of the reasons. Without health supervision audit or audit does not meet the requirements, shall not open.
Centralized disinfection of food utensils and food utensils centralized sanitation and disinfection health supervision certificate management, developed by the provincial health administrative departments.
Article 42 The centralized disinfection of eating utensils service activities shall meet the following requirements:
(1) the use of detergents, packaging materials in accordance with national standards, as well as in accordance with national standards and hygiene norms of disinfection products;
(2) water in line with the national hygiene standards for drinking water;
(3) centralized disinfection of food and beverage utensils should be tested and qualified (C) centralized disinfection of food utensils should be tested and labeled on its independent packaging operator's name, address, contact number, date of disinfection and shelf life and other content;
(D) practitioners hold valid health certificates;
(E) centralized disinfection of food and beverage utensils and other requirements specified in the health norms.
Article 43 of the centralized disinfection of eating utensils service operators, production conditions change, does not meet the conditions of centralized disinfection of eating utensils, centralized disinfection of eating utensils service operators shall take corrective measures and report to the local health administrative department.
Health administrative departments shall strengthen the centralized disinfection of food service operators daily health supervision and inspection of centralized disinfection of food service equipment for regular sampling; on-site inspection or sampling failed, shall be investigated and dealt with according to law, and timely notification of food and drug supervision and management departments, the food and drug supervision and management departments of the use of unqualified centralized disinfection of food service providers to deal with according to law.
Article 44 of the food service providers to use centralized disinfection of food and drink utensils, shall check the centralized disinfection of food service operators business license, centralized disinfection of food and drink utensils and product disinfection of health supervision certificate and certificate of conformity, and retain its copy. Failure to provide business license, centralized disinfection of food utensils health supervision certificate or failure to produce product disinfection certificate of centralized disinfection of food utensils, food service providers shall not be used.
Food and drug supervision and management departments should strengthen the use of centralized disinfection of food service providers to monitor and inspect the situation, found not in accordance with the provisions of this approach to the use of centralized disinfection of food and drink utensils should be investigated and dealt with according to law and timely notification of the health administrative departments of the health administrative departments of the provision of unqualified centralized disinfection of food and drink utensils disinfection of food and drink utensils centralized disinfection service operators to deal with according to law.