article 1 these measures are formulated in accordance with the food safety law of the people's Republic of China, the implementation regulations of the food safety law of the people's Republic of China, and the actual situation of this municipality in order to strengthen the centralized disinfection management of tableware, promote the healthy development of the centralized disinfection industry of tableware, and ensure the health of the public. Article 2 These Measures shall apply to centralized disinfection of tableware and its supervision and management activities within the administrative area of this Municipality. Article 3 A service unit engaged in centralized disinfection of tableware shall abide by laws, regulations and rules, implement relevant national and provincial food safety standards and hygiene standards, ensure the hygiene and safety of centralized disinfection of tableware, and accept social supervision. Article 4 The municipal, county (city) and district people's governments shall organize and lead the supervision and management of centralized disinfection of tableware within their respective administrative areas, and establish and improve the supervision and management coordination mechanism and information sharing mechanism.

the town people's government and sub-district offices shall assist in the management of centralized disinfection services for tableware.

The administrative agencies of the Development Zone and Huaihai International Port Area shall, in accordance with the prescribed responsibilities, do a good job in the management of centralized disinfection services for tableware within their respective jurisdictions. Article 5 The municipal health administrative department is the competent department in charge of health supervision and management of centralized disinfection services for tableware in this Municipality. County (city) and district health administrative departments shall be responsible for the health supervision and management of centralized disinfection services for tableware within their respective jurisdictions.

the market supervision and management department is responsible for the supervision and management of catering service providers' use of centralized disinfection tableware and the investigation and handling of centralized disinfection production and operation activities of tableware without obtaining a business license.

the eco-environmental department is responsible for the eco-environmental supervision and management of centralized disinfection services for tableware.

other relevant departments of the municipal, county (city) and district people's governments are responsible for the supervision and management of centralized disinfection services for tableware within their respective duties. Article 6 Encourage centralized tableware disinfection service units to establish trade associations, establish and improve industry norms and reward and punishment mechanisms, and guide and urge centralized tableware disinfection service units to engage in production and business activities according to law. Seventh engaged in centralized disinfection of tableware production and business activities shall obtain a business license according to law. Those who have not obtained a business license shall not engage in the production and operation activities of centralized disinfection of tableware.

when issuing the business license for centralized disinfection of tableware, the business license registration authority shall inform the applicant in writing of the relevant national and provincial standards and hygiene standards for centralized disinfection of tableware, and timely notify the health, ecological environment and other departments at the same level of the issuance of the business license of the centralized disinfection service unit of tableware within three working days. After receiving the information bulletin, the relevant departments shall, within three working days according to their duties, carry out professional guidance on the site selection, production process requirements, product quality management, product self-inspection specifications and other aspects. Article 8 The production site of a centralized disinfection service unit for tableware shall meet the following requirements:

(1) The site selection shall meet the requirements of relevant standards, be more than 31 meters away from toxic and harmful places and other pollution sources, and keep the environment clean and tidy;

(2) The area and space should be adapted to the production capacity, functional areas should be set up according to the technological process, and effective separation or separation measures should be taken to prevent cross-contamination;

(3) The floor, wall and top surface of the production workshop are easy to clean, and facilities such as drainage, ventilation, dust prevention, insect prevention and rat prevention are provided;

(4) The non-green ground in the factory area is paved with hard materials;

(5) Other requirements stipulated by the relevant national and provincial food safety standards and hygiene standards. Article 9 The production process of centralized tableware disinfection service units shall meet the following requirements:

(1) Equipped with automatic tableware cleaning and disinfection equipment and automatic packaging equipment with the functions of slag removal, soaking, cleaning, disinfection and drying, and kept the equipment clean and hygienic;

(2) The production water meets the hygienic standard for drinking water stipulated by the state, and the final washing water in the same process can be used for the water in the previous process, but it cannot be recycled;

(3) The detergents, disinfectants, packaging materials and disinfection equipment used shall be safe and harmless to human body;

(4) other requirements stipulated by the relevant national and provincial food safety standards and hygiene standards. Tenth new construction, renovation and expansion of tableware centralized disinfection service construction projects, should be carried out in accordance with the law of environmental impact assessment.

the pollutants produced by centralized disinfection of tableware should be treated according to the regulations, and can only be discharged after reaching the relevant national and local standards. Eleventh centralized disinfection of tableware should be batch by batch inspection and disinfection certificate before leaving the factory.

The ex-factory inspection items include sensory indicators and coliforms. The ex-factory inspection can be carried out by itself or by entrusting a third-party laboratory with inspection ability. Self-inspection shall have the inspection room and inspection ability suitable for the items to be inspected.

the centralized disinfection service unit of tableware shall establish the record system of tableware factory inspection. The storage period of ex-factory inspection records shall not be less than six months after the expiration of the service period of sterilized tableware. The tableware after centralized disinfection shall be truthfully marked with the name, address, contact information, disinfection date, batch number and service period of the tableware centralized disinfection service unit on the independent package. Twelfth centralized disinfection of tableware should be stored in the finished product room according to the products to be inspected, qualified products and unqualified products, with obvious signs. The tableware stored in the storage area of qualified products shall meet the labeling requirements of centralized disinfection packaging of tableware and be accompanied by the disinfection certificate.