Administration for industry and commerce and other relevant administrative departments in accordance with their respective responsibilities for food hygiene management. Article 5 the planning, layout, location and sanitation design of the food stall bazaar, should be based on the convenience of the masses, relatively centralized, clean and hygienic principle, by the urban construction administration in conjunction with the planning, industry and commerce, health, commerce and environmental protection and other administrative departments to determine. Article food production and operation of food and beverage must first obtain health administrative departments issued health permits, before applying for registration to the administrative departments for industry and commerce. Organize temporary catering food production and operation of the unit, must apply for a temporary health permit to the health administrative department. Without a health license or temporary health permit, shall not engage in food production and management activities.
Sanitation license should be hung in the production and business premises in a conspicuous position.
Dietary food production and operation must be in accordance with the provisions of the annual review of the health license. Article VII apply for a health license must meet the following conditions:
(a) dietary food premises and facilities in line with the laws, administrative regulations and the requirements of the provisions of these Measures;
(b) dietary food production and operation of qualified personnel health checks, and after food hygiene knowledge training.
Health administrative departments shall accept the application within five working days from the date of review decision, meet the conditions, issued a health license; conditions do not meet the health license is not issued, the applicant shall be notified in writing, and explain the reasons. Article 8 Catering food production and management personnel must be conducted annually health checks; new and temporary participation in the work of the catering food production and management personnel must be conducted health checks and obtain health certificates before joining the work. Health examination by the health administrative department designated by the district (county) above the medical and health institutions.
Anyone suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers), active tuberculosis, suppurative or exudative skin diseases and other food hygiene diseases, shall not be allowed to participate in contact with food and food work. After recovering from the disease, the person must hold a certificate from a medical institution above the district (county) and be approved by the health administrative department before resuming work. Article IX dietary food production and operation is responsible for organizing its personnel food hygiene knowledge training, health administrative departments shall guide the training and supervision and management. Article 10 dietary food production and operation of personnel by the health examination and food hygiene knowledge training, by the health supervision organization to issue health certificates. Catering food production and operation personnel must be licensed. Article XI dietary food production and operation shall establish its internal food hygiene management system, with full-time or part-time food hygiene management personnel, the production and operation of dietary food hygiene inspection and management. Article XII of catering food production and management personnel must maintain personal hygiene, wearing clean work clothes and hats on duty. Processing of cooked food must wash their hands before, disinfection, food production and sale of smoking is not allowed. Article XIII of food production and operation of food premises, there must be anti-rat, flies, cockroaches and other harmful insects measures, and will control their density within the prescribed indicators. Article XIV of food packaging materials, containers, tools and equipment must comply with health standards and hygiene management practices. Prohibit the use of non-food packaging packaging dietary food. Article XV of restaurants, restaurants, canteens, catering food production and operation must meet the following hygiene requirements:
(a) perishable food should be refrigerated, raw and cooked food stored separately;
(b) there should be food and raw materials of the warehouse or shelves, and shall not be stored in poisonous and harmful and unclean substances;
(c) the production and sale of cooked food should be special tools, special disinfection equipment and Refrigeration equipment;
(4) fast food, pastries and other cooked food should be transported in closed, clean containers;
(5) facilities for consumers to wash their hands;
(6) other requirements stipulated by laws and regulations. Article 16 The food production and operation of catering food stalls must meet the following hygiene requirements:
(1) the surrounding environment is clean, there is no garbage heap, cesspool and other sources of pollution in the vicinity, and there are facilities to protect against sunlight, dust and rain;
(2) there is potable water in accordance with hygiene standards, and the drainage is unobstructed;
(3) there should be closed containers of garbage and wastes, and the garbage and wastes Must be put into the container and cover;
(D) the production and sale of cooked food should use special tools, not in contact with unclean substances, toxic substances;
(E) food and beverage utensils should be dedicated cleaning, disinfection and cleaning facilities, must be washed, disinfected and cleaned before use; do not have the conditions for their own disinfection should be centralized disinfection or the use of disposable sanitary food and beverage utensils, napkins or napkins.