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Anti-Food Waste Law stipulates that food service operators can reward consumers who participate in what
Article 1 In order to prevent food waste, create a social trend of practicing economy and opposing waste, practice socialist core values, enhance the civilization of the public and the degree of civilization of the city, promote the capital's sustainable economic and social development, and safeguard food security, according to the "People's Republic of China *** and the State of the Anti-food Waste Act" and the relevant laws and administrative regulations, in conjunction with the actual situation of the city, to formulate the provisions of this regulation.

The second article of the provisions of this regulation applies to the city's administrative area of anti-food waste and related publicity and education, supervision and management activities.

Article 3 The city advocates a simple and moderate, green and low-carbon lifestyle and civilized, healthy, resource-saving, environmentally friendly way of consumption. Anti-food waste work adhere to the classification guidelines, scientific policy, moral and legal, social **** governance principles, establish and improve publicity and guidance, demonstration, supervision and management and other long-term mechanism to build a government-led, departmental coordination, industry promotion, the main responsibility of the unit, public participation, social supervision of the work pattern.

Article 4 of the city people's governments at all levels shall strengthen the leadership of anti-food waste work, establish and improve the working mechanism, clear objectives and tasks, strengthen the monitoring, investigation, statistics, analysis and evaluation of food waste, and improve the level of guidance and supervision and management of the effectiveness of the service. The people's governments of cities and districts publicize the situation of anti-food waste work to the society every year. The development and reform department deploys anti-food waste work as a whole. The commerce department shall strengthen the management of the catering industry, formulate relevant institutional norms, standards, incentives and penalties related to anti-food waste in the catering industry, guide catering service operators to improve the standardization of services, standardize the level, and promote the development of green catering. Market supervision and management departments should strengthen the supervision of food production operators and catering takeaway platforms against food waste, establish and improve special supervision and management systems, investigate and deal with food waste violations in accordance with the law. The education department shall strengthen the guidance and supervision of schools and kindergartens in carrying out anti-food waste work, and incorporate practicing economy and opposing waste into the content of education and teaching; and promote schools and kindergartens to widely carry out campus activities and practical experience activities with the theme of economy. Health and wellness departments should organize and carry out monitoring of nutritional status, popularize nutritional knowledge, formulate nutritional dietary guidelines for different groups, and guide the public to develop scientific eating habits. Culture and tourism, urban management, food and reserves, state-owned asset management, institutional affairs management and other relevant departments shall, in accordance with their respective responsibilities, take measures to do a good job of anti-food waste.

Article 5: The offices of the Capital Spiritual Civilization Construction Committee shall be responsible for organizing and carrying out national education, publicity and mobilization, experience promotion and civilized practice activities for practicing economy and opposing waste, and for incorporating the work of anti-food waste into the contents of mass spiritual civilization creation activities in civilized districts, civilized villages and towns, civilized units, civilized families, civilized campuses and other mass spiritual civilization creation activities.

Article 6 of the catering, cooking and other food-related industry associations shall strengthen industry self-regulation, the development and implementation of anti-food waste related industry self-regulatory norms, group standards, anti-food waste into the industry evaluation index system, to carry out monitoring and analysis and evaluation of industry food waste, organizing and carrying out related training, providing members with information and technical services; to strengthen the study of anti-food waste to the government and its relevant departments to put forward recommendations on anti-food waste work. Strengthen research on anti-food waste, and put forward suggestions to the government and its relevant departments on anti-food waste work. Consumers' associations and other consumer organizations shall strengthen education on food consumption, guide consumers to form civilized, healthy, rational and green consumption concepts and habits, and provide consumers with information and consulting services related to food and beverage consumption. Catering service operators to set a minimum amount of consumption and other ways to force consumers to order more than the amount of food, resulting in food waste, the Consumers Association can be criticized and educated, and reflect to the relevant departments, and put forward proposals for dealing with.

Article VII of the practice of economy, against waste is the whole society's **** the same responsibility. Any organization and individual should comply with anti-food waste laws and regulations, consciously resist food waste behavior. Trade unions, *** youth league, women's federation and other people's organizations shall carry out for workers, youth, women, families and other anti-food waste publicity and education and scientific popularization activities. Residents' committees and villagers' committees should incorporate anti-food waste into residents' conventions and village rules and regulations, and do a good job of anti-food waste related work. Institutions, enterprises, institutions and social organizations shall incorporate anti-food waste into their codes of conduct and self-discipline, strictly implement the relevant provisions on anti-food waste, educate and guide unit employees and organization members to consciously resist food waste, and support the development of anti-food waste voluntary service activities. Radio, television, newspapers and magazines, the Internet and other news media should actively carry out anti-food waste public service propaganda and public opinion supervision, disseminate healthy and civilized food culture, report on advanced models, and expose wasteful behavior according to law. Characteristic catering neighborhoods, commercial complexes and other catering areas of the operation and management unit should cooperate with the relevant departments to carry out anti-food waste, and take measures to promote the regional food service operators to change the concept of operation, improve the way of service, and guide consumers to moderate ordering, civilized dining, preventing and reducing wasteful behavior.

Article VIII of the food service operators shall establish and improve the procurement of ingredients, storage management, processing and production, dining services, takeaway distribution and other aspects of the management system, service flow and operation norms, the development and implementation of anti-food waste measures, to carry out the practitioners awareness of saving education and skills training, and to comply with the following provisions:

(a) Procurement according to need, reasonable control of inventory, and to encourage that is Pick and use;

(ii) Classification, proper storage of ingredients, strengthen the refrigeration, freezing facilities cleaning and maintenance, to prevent cross-contamination of ingredients;

(iii) Processing of ingredients in accordance with the standard specifications, make full use of raw materials, and improve the rate of ingredients, utilization;

(iv) Improvement of the quality of food and beverage supply, enrichment of the form of meals, and the rational allocation of small portions, multi-specification of the meal,

(5) enriching menu information, encouraging the labeling of the name of the main ingredients of the meal, specifications, reference portion, taste, recommended number of consumers, etc.

(6) setting up "CD-ROM action" signs in prominent places of dining, and publicizing knowledge of nutritional diet;

(7) arranging service personnel to act as counselors;

(8) arranging for the establishment of a "CD-ROM Action" program, which will help to improve the quality of food supply. (viii) Arrange service staff as counselors to remind consumers to order, pick up and pack the remaining meals in moderation, and to remind and counsel consumers to order and pick up meals that are obviously excessive;

(viii) Equip the restaurants with public spoons and chopsticks, and provide consumers with packing services, and provide safe, hygienic, environmentally friendly and portable packing containers or bags;

(ix) Regularly analyze food waste statistics to improve the management of food procurement, meal preparation, and the management and management of food products. (ix) Regularly conduct statistical analysis of food waste and improve the procurement of food materials, meal preparation management and cooking process;

(x) Establish an anti-food waste self-examination system and consciously accept supervision.

Catering service operators shall indicate the service items and their charges, shall not set a minimum amount of consumption, and shall not induce, mislead or force consumers to order more than the amount of food. Encourage the implementation of the "CD-ROM action" to give incentives or concessions to consumers.

Catering service operators can cause obvious waste of consumers to charge the appropriate fee for the disposal of food waste, the fee should be clearly indicated.

Legal basis

《中华人民****和国传染病防治法》第四十二条 infectious disease outbreak, epidemic, the local people's government at or above the county level shall immediately organize the forces, in accordance with the prevention and control plan for prevention and control, to cut off the transmission of infectious diseases, if necessary, reported to the people's government of the next higher level of decision, you can Take the following emergency measures and announce them:

(1) restrict or stop the activities of fairs, theater performances or other crowd gatherings;

(2) stop work, business and classes;

(3) close or seal public **** drinking water sources, foodstuffs, and related items contaminated by infectious disease pathogens;

(4) control or culling of infected wild animals, livestock and poultry;

(v) sealing off places that may cause the spread of infectious diseases.

When the people's government at a higher level receives a report from the people's government at a lower level on the adoption of the emergency measures listed in the preceding paragraph, it shall make an immediate decision.

The lifting of the emergency measures shall be decided and announced by the original deciding organ.

Article 7 of the Anti-Food Waste Law of the People's Republic of China shall require food service operators to take the following measures to prevent food waste:

(1) establish and improve the management system for food purchasing, storing, and processing, and strengthen the vocational training of service personnel, and incorporate the value of food and the fight against waste into the content of the training;

(2) proactively prevent food waste by reminding the consumers of the food waste tips and placing them in conspicuous places. (b) take the initiative to remind consumers of food waste prevention tips, post or place anti-food waste signs in conspicuous locations, or prompt instructions by service personnel to guide consumers to order according to their needs and in appropriate quantities;

(c) improve the quality of catering supplies, produce food in accordance with the standard specifications, reasonably determine the number of portions, and provide small portions of meals of different specifications to choose from;

(d) provide group dining services, should incorporate the concept of preventing food waste into the menu design, in accordance with the requirements of the menu, and provide food waste prevention services in accordance with the requirements of the menu. (D) to provide group dining services, the concept of food waste prevention should be incorporated into the menu design, in accordance with the number of diners, a reasonable allocation of dishes, staple food;

(E) to provide buffet services, should take the initiative to inform the rules of consumption and prevention of food waste, to provide different specifications of tableware, to remind the consumer to take the right amount of food.

Catering service operators shall not induce or mislead consumers to order more than necessary.

Catering service operators can enrich menu information by labeling food portions, specifications, suggested number of consumers, etc., to provide consumers with ordering tips, according to the needs of consumers to provide public spoons and chopsticks and packing services.

Catering service operators can participate in the "CD-ROM action" to reward consumers; can also cause obvious waste of consumers to charge the appropriate cost of handling food waste, the charges should be expressed.

Catering service operators can use information technology to analyze the demand for meals, through the construction of central kitchens, distribution centers and other measures, food procurement, transportation, storage, processing and other scientific management.