Article 1 In order to conscientiously implement the "Chinese People's *** and the State Food Sanitation Law (for trial implementation)", the management of urban and rural bazaar trade in food hygiene in the province, the enactment of the implementation of these regulations. Article 2 These regulations apply to the province's urban and rural bazaar trade market, street food production and operators and their production and operation of food, the use of food additives, food containers, packaging materials and food with tools, equipment, food production and operation of premises, facilities and related environments. Article 3 The management of food hygiene in urban and rural bazaars and markets and environmental hygiene within the market by the industrial and commercial administration of food hygiene management personnel (inspectors) is responsible for food hygiene; food hygiene supervision, sampling and testing, as well as the training of food hygiene management personnel in the market by the food hygiene supervision organization is responsible for; livestock, poultry, veterinary animals and their meat quarantine, inspection, by the agricultural and animal husbandry departments of veterinary health inspectors. The quarantine and inspection of livestock, poultry, veterinary animals and their meat shall be carried out by the veterinary health inspection personnel of the agricultural and animal husbandry departments. Any foodstuffs found in the market that hinder the safety of consumption shall be handled by the food hygiene inspectors of the market management department and the supervisors of the food hygiene supervisory organizations. Article 4 the city permanent larger trade market, by the administration for industry and commerce is responsible for setting up food sales counter (rack) or trade shed (hall), and provide water facilities. In the bazaar, the street engaged in food production and operation, to keep the environment clean, take measures to eliminate flies, rats and other harmful insects and their breeding conditions, and to maintain a prescribed distance from toxic and harmful places. Article 5 Where in the bazaar, the street engaged in food production, processing and business activities of units or individuals, must submit an application to the local food hygiene supervision body, after examination and signing a qualified opinion, by the same level of Health Bureau audit issued "food production and operation of health permits. The applicant with the license to the local industrial and commercial administrative departments to apply for a business license. If you need to change the scope of production, processing and business, you must also follow this procedure for change.

The above units and individuals engaged in food business activities, you must also hold a "food production and operation of health permits" and business licenses, business license, business without a license is strictly prohibited. Article VI of all food in the bazaar business, should be classified according to the variety of rows and rows, in the designated stalls, not in the market mobile hawking or off-site transactions. Raw materials, raw food and cooked food shall not be put together to prevent cross-contamination. Article 7 The operation of directly imported foods, beverages, cut fruits and vegetables, and bulk sterilized dairy products must be sold on the shelves in the food kiosks (rooms, carts, sheds, glass boxes and covers) (except for those with tight small packages), and must be equipped with dust-proof and fly-proof equipment. Article VIII food containers, packaging materials, food utensils and contact with food sales countertops, scales must be clean, non-toxic, harmless, in line with hygiene requirements, prohibited the use of waste paper, books and newspapers, or toxic plastic film packaging of direct access to food.

Containers, tableware and drinking utensils for direct-entry cooked food must be washed and sterilized before use. Article IX engaged in the operation of food personnel must undergo an annual health examination and obtain a health certificate before practicing. Health certificate should be carried for inspection. Anyone who suffers from dysentery, typhoid, viral hepatitis (including carriers), active tuberculosis, septic or exudative skin diseases and other diseases that hinder food hygiene shall not participate in the production and operation activities of directly imported food. Article 10 the operation of direct access to food personnel, should always maintain personal hygiene, wearing clean white overalls, hats, must use tools to sell. Article XI of the sale of food must be fresh, non-toxic, harmless, in line with national food hygiene standards.

It is strictly prohibited to operate the following foods:

(a) corruption and deterioration, insects, dirty, mixed with foreign objects or other sensory properties abnormal, may be harmful to human health;

(b) contains toxic, harmful substances or contaminated with toxic and harmful substances, harmful to human health, such as: puffer fish, poisonous mushrooms, fertilizers sprouted bean sprouts, soaked or mixed with pesticides grain, oilseeds, dried vegetables, etc., as well as pesticide residues exceeding the national standards of grain, vegetables and fruits, etc.;

(c) containing pathogenic parasites, microorganisms, or microbial toxins exceeding the national limitations of the standard;

(d) diseased, poisoned, or the cause of death of an unknown animal, bird, veterinary, aquatic animals and products thereof, pox meat and pox meat products, etc.;

(e) Meat and its products without veterinary health inspection, as well as cooked crabs, dead eels, dead turtle and its products;

(vi) substandard homemade candies, "sugar man", sugar thinning, cotton candy, etc.;

(vii) with saccharin, flavors, artificial colors prepared by the color of the water, as well as all artificially colored food or food raw materials;

(h) the addition of drugs (according to the tradition of both food and medicine, with the material formula approved by the provincial health administrative department review and do for seasoning or food fortification except for the addition);

(ix) containers and packaging is dirty and unclean, seriously damaged or contaminated during transportation;

(j) processed with non-food ingredients;

(k) adulteration, adulteration, forgery, affecting nutrition, hygiene;

(xii) beyond the shelf life;

(xiii) no trademarks or bottled alcohol without registered trademarks, as well as counterfeit trademarks of food products, canned food without date of production;

(xiv) for disease prevention and other special needs of the temporary provisions of the ban on the sale of;

(xv) contain Without the approval of the State Council administrative department of health use of additives;

(xvi) other food hygiene standards do not meet the provisions.