The term "small workshops for food production and processing" as mentioned in these Measures refers to individual operators who have fixed production and business premises, the production and business operation area is less than 200 square meters, the number of employees is less than 10, the production conditions and technology are simple, and they are engaged in traditional and low-risk food production, processing and sales activities.
The term "small-scale catering" as mentioned in these Measures refers to small restaurants, snack bars, small drink shops, small tables and other individual operators with fixed business premises, business area less than 100 square meters, fewer than 4 employees and rudimentary facilities.
The term "small dining table" as mentioned in the preceding paragraph refers to self-employed persons who provide dining services for primary and secondary school students for profit, and the number of them is less than 30. Dining students more than 30 people, with reference to the "school food safety and nutrition and hygiene management regulations" management, these measures are not applicable.
The term "food vendors" as mentioned in these Measures refers to individual operators who are engaged in the sales of prepackaged foods or bulk food and the on-site production and sales of food in designated business areas or designated business places other than tangible markets or fixed shops. Article 3 Operators of food production and processing workshops, small restaurants and food vendors shall bear the main responsibility for food safety, engage in production and business activities in accordance with laws, regulations and food safety standards, establish and improve the food safety management system, take effective measures to prevent and control food safety risks and ensure food safety. Article 4 The people's governments of cities and counties (cities, districts) shall uniformly lead, organize and coordinate the supervision and management of small food production and processing workshops, small restaurants and food vendors within their respective administrative areas, strengthen the capacity-building of supervision and management, and provide funds, personnel and other guarantees suitable for supervision and management.
The market supervision and management departments of the people's governments of cities and counties (cities, districts) shall supervise and manage the food safety of small food production and processing workshops, small restaurants and food vendors within their respective administrative areas.
City, county (city, district) people's government health, urban management and law enforcement, natural resources and planning, education, public security, emergency management, housing and urban and rural construction, ecological environment and other departments, according to their respective responsibilities, do a good job in the supervision and management of food production and processing workshops, small restaurants and food vendors. Article 5 Township People's governments and sub-district offices shall be responsible for the supervision and management of small food production and processing workshops, small restaurants and food vendors within their respective administrative areas, and clarify that specialized personnel shall specifically undertake the duties of food safety hidden danger investigation, information reporting, assistance in law enforcement and publicity and guidance.
Township people's governments and sub-district offices shall employ food safety coordinators or information officers in village (neighborhood) committees and communities to assist in food safety supervision and management. Article 6 Village (neighborhood) committees shall assist relevant departments, township people's governments and sub-district offices to do a good job in the supervision and management of food production and processing workshops, small restaurants and food vendors, and may organize mass supervisors of food safety to conduct regular inspections, dissuade violations of relevant provisions on food safety, and promptly report to market supervision and management and urban management law enforcement departments. Article 7 People's governments at all levels, relevant departments, social organizations, grassroots mass autonomous organizations and news media shall strengthen the publicity and popularization of food safety laws and regulations and food safety standards, advocate and cultivate a healthy and scientific food safety culture, and raise food safety awareness. Eighth to encourage small food production and processing workshops, small catering and food vendors to join the relevant food industry associations. Food industry associations should strengthen industry self-discipline, establish and improve industry norms in accordance with the articles of association, promote the construction of industry integrity, and guide operators such as small food production and processing workshops, small restaurants and food vendors to operate legally.
Consumer organizations such as the Consumer Rights Protection Committee should improve the public's self-protection ability and awareness of rights protection for food safety and safeguard the legitimate rights and interests of consumers according to law. Article 9 Any unit or individual has the right to report the illegal business operations of small food production and processing workshops, small restaurants and food vendors.
City, county (city, district) people's government market supervision and management departments and township people's governments, street offices should publish food safety reporting telephone, network platform, e-mail and so on. , and accept and handle reports related to food production and processing workshops, small restaurants and food vendors. The organ that accepts the report shall keep the information of the informant confidential, and if the report is true, it shall be rewarded according to law. Chapter II Planning and Construction Article 10 County (city, district) people's governments and Xianning High-tech Zone Management Committee shall, according to the overall requirements of industrial development and urban and rural planning, make overall plans, build and transform centralized places suitable for small food production and processing workshops and small catering production and operation (hereinafter referred to as centralized food business places) by taking into account factors such as the permanent population, geographical location, radiation radius and the number, scale and distribution of small food production and processing workshops and restaurants within their respective jurisdictions.