Other relevant departments are responsible for food hygiene management within the scope of statutory duties. Article 4 People's governments at all levels shall encourage, support and rely on the broad masses of people and social organizations to carry out social supervision over food hygiene.
Any unit or individual has the right to report and accuse food hygiene violations. The administrative department of health must seriously accept the criticisms, suggestions, reports, representations or accusations of the masses, and promptly investigate and deal with them according to law.
People's governments at all levels shall commend and reward those who actively participate in social supervision and make contributions. Chapter II Hygiene of Food Article 5 In addition to the provisions of Article 8 of the Food Hygiene Law, the food production and marketing process must also meet the following hygiene requirements:
(a) food production and business premises and pollution sources should keep a prescribed distance;
(2) Insecticides and rodenticides used in food production and operation shall be stored in special counters and managed by special personnel, and shall not pollute food;
(3) Lubricants of food processing machines and tools shall not pollute food;
(four) catering units should have enough turnover meals (drinks), special disinfection equipment and cleaning cabinets, and disinfection;
(5) Containers for storing garbage and wastes shall be covered and kept clean;
(six) hotels and restaurants should have special tools, special disinfection equipment, special refrigeration equipment and places to sell cold meat and cold dishes;
(seven) food shall not be transported with pesticides, fertilizers and other toxic and harmful substances;
(eight) the sale of direct food, there should be anti-fly, dust-proof equipment, the use of special tools to sell; Foods such as candied fruit, cakes, bean products and cooked meat products imported directly in bulk should be packed with clean and non-toxic materials; Foods that manufacture and sell unpackaged cooked meat products should be sold daily;
(9) The warehouse for storing food and raw materials should be ventilated and dry, and toxic and harmful articles and other sundries should not be stored. Food should be off the ground and off the wall, and shelves should be set up for classified storage;
(ten) food production and marketing personnel shall hold a health certificate when they take up their posts, and shall not wear or smear ornaments and cosmetics that affect food hygiene. Article 6 In addition to the foods prohibited by Article 9 of the Food Sanitation Law, the production and marketing of the following foods are prohibited:
(1) Livestock and poultry meat products and their products with veterinary drug residues exceeding the national standards;
(2) Aquatic products and animal viscera soaked with non-edible chemicals;
(3) The use of non-food additives or the use of food additives such as saccharin, pigment and essence exceeds the hygienic standard;
(4) Alcohol blended with non-edible alcohol; Drinks made only of saccharin, pigment and essence;
(five) the use of non iodized salt to produce processed food;
(six) sprouted potatoes, poisonous mushrooms, poisonous fish, poisonous shellfish and other toxic animal and plant foods and their products;
(seven) grain and oil contaminated by pesticides and fertilizers;
(8) Meat and meat foods that are injected with water, mixed with water or use non-edible pigments;
(nine) milk and dairy products that have not been disinfected or are not qualified for disinfection;
(ten) the use of non edible oil to process food. Chapter III Hygiene of Food Additives Article 7 Except for fortifiers, artificial sweeteners, pigments, monosodium glutamate and other non-conforming additives shall not be added to the main and auxiliary foods specially designed for infants. Article 8 Food additives shall not be used to cover up food corruption or forge, adulterate or adulterate; Contaminated or deteriorated food additives shall not be used. Chapter IV Hygiene of Food Containers, Packaging Materials and Tools and Equipment for Food Article 9 Phenolic resins, recycled plastics and non-food plastics shall not be used as raw materials for the production of tools, containers, packaging materials, production pipelines, filtering equipment and conveyor belts for food. Article 10 Tableware shall not be made of recycled aluminum. It is forbidden to use asphalt as a coating on the inner wall of various food containers. Eleventh production of food packaging base paper shall not use recycled waste paper as raw materials, and it is forbidden to add harmful additives such as fluorescent brighteners; The ink and pigment on the base paper for food packaging shall not be printed on the surface in contact with food; Food grade paraffin should be used in food packaging, and industrial grade paraffin should not be used.
When making disposable tableware, biodegradable materials should be used. Chapter V Management of Food Hygiene Article 12 Food production and processing enterprises shall establish a product hygiene and quality inspection room, equipped with inspectors, instruments and equipment capable of completing the items specified in the national food hygiene standards, and the products shall not leave the factory until they pass the inspection. Do not have the ability to test the production and processing enterprises, their products should be sent to the State Council or the provincial health administrative departments to determine the conditions for food hygiene inspection units. Thirteenth in addition to the provisions of laws and regulations issued by the provincial health administrative department of food hygiene license, production and processing of other foods, shall apply to the municipal health administrative department, the municipal health administrative department for examination and approval and issuance of health licenses.
The municipal public health administrative department may, according to the specific circumstances of this Municipality, determine the county-level public health administrative department to issue health licenses to some food production and processing enterprises.