article 1 these measures are formulated in accordance with the provisions of the law of the people's Republic of China on the prevention and control of air pollution and other relevant laws and regulations, combined with the actual situation of this municipality, in order to prevent and control the pollution of restaurants in this municipality, further improve the environmental quality, safeguard the health of the people and promote the healthy development of restaurants. Article 2 These Measures shall apply to the pollution prevention and control of restaurants and related management activities within the administrative area of this Municipality.

the related management activities of catering waste shall be implemented in accordance with the relevant regulations of this municipality on catering waste management. 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 restaurants in this Municipality, and organize the implementation of these Measures.

the competent department of eco-environment in each district (hereinafter referred to as the district eco-environment department) is responsible for the specific supervision and management of pollution prevention and control in restaurants within its jurisdiction.

The administrative departments of planning, commerce, construction, urban management, market supervision and management, water affairs, public security organs and comprehensive law enforcement organs of urban management shall, according to their respective functions and duties, implement these Measures in coordination. Article 4 The municipal and district people's governments shall arrange financial funds for the prevention and control of pollution in restaurants. 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.

in the catering business district where conditions permit, special facilities for centralized treatment of lampblack shall be built.

the municipal and district people's governments should actively use market-oriented economic means such as format adjustment to strengthen the comprehensive prevention and control of pollution in catering business 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. Article 7 When building, rebuilding or expanding a restaurant, an environmental impact assessment system shall be implemented in accordance with the law, and an environmental impact registration form shall be filled online in accordance with the regulations, and filed with the district ecological environment department where the restaurant is located.

relevant departments such as market supervision and management, fire protection, etc. will inform the applicant of the administrative examination and approval items to be handled at one time when accepting the application for administrative license of newly built, rebuilt or expanded restaurants. Article 8 It is forbidden to build, rebuild or expand dining places in the following places:

(1) Residential buildings excluding commercial podium;

(2) Commercial and residential complex building without supporting planning special flue;

(3) The floor adjacent to the residential floor in the commercial and residential complex.

The catering establishments mentioned in the preceding paragraph do not include the following catering establishments:

(1) Catering establishments that mix cold and hot drinks, herbal tea, retail cooked meat products with halogen, and food reheating without kitchen and central air conditioning;

(2) There are no frying ovens and places for eating and drinking such as desserts, stews, western-style cakes, Chinese-style buns, etc., which have no frying, frying, grilling, baking and other production processes that generate oil smoke and waste gas. Ninth restaurants should use clean energy such as gas and electricity, and prohibit the use of coal, wood, kerosene, diesel oil, heavy oil and other fuels that pollute the atmospheric environment.

if clean energy is not used in the natural gas pipeline network, all of them should be replaced by natural gas or other clean energy. Tenth catering facilities supporting pollution prevention and control facilities must be maintained in normal use, demolition or idle pollution prevention and control facilities, must be reported in advance to the local district ecological and environmental departments for approval. Article 11 Catering establishments shall be equipped with efficient fume purification facilities that match their business scale, and catering establishments that are located in environmentally sensitive areas and have not been discharged through special flues and caused complaints about fume pollution shall be equipped with fume odor treatment facilities that do not increase the emission of ozone and other pollutants. Article 12 The lampblack and waste gas produced by catering establishments shall be discharged from high altitude through a special flue built in or combined with the external wall of the main building, and shall not be discharged into urban underground pipelines.

external smoke pipes are not allowed to be added in dining places without authorization. If it is really necessary to add them, the planning department, the owners of buildings with smoke pipes attached to the wall and all the owners of buildings within 21 meters around the smoke pipes should be approved, and the following conditions should be met:

(1) The minimum distance between the smoke outlet and the surrounding houses and other environmentally sensitive buildings should be not less than 21 meters;

(2) The height of the smoke pipe should be 1.5m higher than the building where the dining place is located and the buildings within 21m around it. Thirteenth large-scale catering households located in environmentally sensitive areas and whose oil fume exceeds the standard for more than 3 times shall install online monitoring facilities for oil fume; Medium-sized catering households located in environmentally sensitive areas and whose oil fume exceeds the standard for more than 3 times shall install online monitoring facilities for oil fume and encourage the installation of online monitoring facilities for oil fume.

Online monitoring of oil fume and online monitoring facilities are pollution prevention facilities, and the installation costs and daily operation costs are borne by catering operators, and they should be networked with local ecological and environmental departments. Fourteenth district ecological and environmental departments should establish and improve the online monitoring and monitoring information system platform for cooking fume in restaurants, and strengthen the supervision and management of the operation of pollution prevention facilities and the emission of cooking fume in restaurants. Article 15 Owners of catering establishments with centralized fume treatment facilities and large and medium-sized catering households whose fume exceeds the standard for more than 3 times shall entrust professional units to clean and maintain the fume purification facilities, and promptly inform the local ecological and environmental departments. Other catering industry households should refer to the technical guidelines, or entrust professional units to regularly clean and maintain fume purification facilities.

when cleaning and maintaining the fume purification facilities on a regular basis by the catering industry households themselves or by entrusting professional units, they shall truthfully keep account records, and the time limit for keeping account records shall be no less than 1 years.