The administrative department of health of the people's governments at or above the county level shall be in charge of the supervision and administration of food hygiene within their respective administrative areas.
Industry and commerce, quality and technical supervision and other relevant departments are responsible for food hygiene management within their respective functions and duties. Article 4 Any unit or individual has the right to report and accuse acts that violate food hygiene laws and regulations. After receiving the report, the health administrative department or the relevant department shall promptly investigate and deal with it. Chapter II Basic Requirements for Food Hygiene Article 5 The process of food production and marketing must meet the following requirements:
(a) food production and business premises should be clean and easy to clean, and keep a distance from pollution sources such as non-flushing toilets and garbage dumps;
(two) food production and business premises shall not produce or store toxic, harmful or other items that are likely to cause food pollution; Food and toxic and harmful substances shall not be mixed and transported;
(3) Food raw materials, semi-finished products and finished products shall be stored in special warehouses, rooms, cupboards, cabinets, shelves and containers with classification labels;
(four) the production and sale of cooked food, cold dishes, beverages and milk-containing foods shall be operated by special personnel, and equipped with special rooms (cabinets), tools, disinfection facilities and refrigeration equipment;
(5) Warehouses and storerooms for food and food raw materials shall be ventilated and dry, and toxic and harmful substances and other sundries shall not be stored; Food should be stored off the ground and off the wall, shelves should be classified and labeled, and perishable food should be refrigerated;
(6) Personnel engaged in food production and marketing shall maintain personal hygiene when taking up their posts, and those directly engaged in food production and marketing shall wear clean work clothes, masks, hats and shoes, and shall not wear ornaments or paint their nails that hinder food hygiene; When leaving the production and business premises, work clothes, masks, hats and shoes should be placed in a fixed position and cleaned and disinfected regularly. Article 6 The production and marketing of the following foods are prohibited:
(1) Food produced and processed by using non-edible chemicals, fats or other methods harmful to human body;
(two) the use of non-food additives or food additives that do not meet the national hygiene standards;
(three) the use of spoiled, expired, recalled food or food processed from waste food;
(4) Meat food filled with water or mixed with water;
(five) the use of non edible alcohol, industrial glacial acetic acid and industrial salt to produce and process wine, vinegar, soy sauce and pickled food;
(6) Food with the residual amount of toxic and harmful substances exceeding the national hygiene standards;
(seven) unapproved new resource foods and health foods;
(eight) the use of food processed by animals after medical and biological experiments;
(9) Other foods that may cause food poisoning or food-borne diseases. Article 7 Anyone who sells food for immediate consumption shall set up sanitary facilities such as fly prevention and dust prevention, and use shovels, clamps, chopsticks, gloves and other sales tools to sell food. Article 8 Packaging materials and containers such as paper, plastic, rubber and metal that come into direct contact with food shall meet the hygiene standards, and the words "for food" shall be marked on the product manual or product label.
Food packaging wax should use food-grade paraffin; The ink and pigment surface of packaging paper shall not directly contact food; It is forbidden to use paper containing harmful additives such as fluorescent whitening agents to package food.
It is forbidden to use waste plastics, phenolic resin and toxic raw materials prohibited by the state to make food tools, food containers, packaging materials and production equipment that directly contact food. Ninth catering operators should have enough turnover tableware, tableware disinfection facilities, a person responsible for disinfection and storage, and a special cleaning cabinet.
Reuse of disposable tableware and packaging articles is prohibited.
It is forbidden to use detergents and disinfectants harmful to human body to clean tableware and food containers.
Catering operators and staff shall not keep pets in catering places, and shall refuse customers to bring pets into catering places. Article 10 Food vendors who cannot set up their stalls centrally shall set up their stalls at the place and time designated by the government authorized departments. If they meet the requirements, a stall permit shall be issued. The administrative department of health shall conduct food hygiene audit on food vendors with stall certificates, and issue hygiene licenses if they meet the conditions and requirements. The administrative department for industry and commerce shall issue business licenses to food vendors who have obtained hygiene licenses in accordance with regulations.
Those who accept 10 or more students to eat in the form of "small dining table" around schools and other units shall apply for health certificates and health permits according to law. Eleventh bazaars site selection and design layout shall comply with the relevant provisions of the administrative department of health of the State Council. Article 12 Organizers of fair trade markets shall perform the following duties:
(a) responsible for the provision and daily maintenance of public health facilities in the market;
(two) responsible for food vendors and other food producers and operators in the market;
(three) responsible for the cleanliness of the market;
(four) to publicize food hygiene knowledge to food producers and operators;
(five) organize employees to carry out health examination;
(six) to cooperate with the relevant departments to do a good job in the health supervision and inspection of the food sold.