(a) the background, necessity and feasibility of formulating normative documents.

(two) the formulation process of normative documents.

(3) Laws, regulations or rules for formulating normative documents.

1, that is, "law"; 2. "Regulations";

three ................................................................................................................................................................................

(4) a description of the measures or coordination of the disputed issues. ………

(five) the main contents of the normative documents formulated.

(six) other matters that need to be explained. ………

Attachment: 1, 1 Copies of laws, regulations, rules and other normative documents on which normative documents are formulated.

2. Draft a copy of the normative document 1.

Model norms for drafting normative documents

2008-05-05

On the "Daqing Municipal People's Government Office on the issuance of

Notice of the Interim Measures for the Administration of Disinfection.

This document aims to strengthen the disinfection management of public tableware, ensure the disinfection quality, protect people's health and prevent food poisoning and other food-borne diseases.

The necessity of making this document: clarifying the responsibilities of all departments in the disinfection management of public tableware in Daqing City and standardizing supervision and management not only ensure the healthy development of public tableware service industry, but also provide effective policy guarantee for people's food safety.

The main problems to be solved in this document: This document mainly solves the problem of tableware disinfection reaching the standard in catering enterprises.

The main measures to be taken in this document are: strengthening the supervision and management of catering enterprises and catering disinfection service units.

Formulation basis: According to the Food Hygiene Law of People's Republic of China (PRC) (hereinafter referred to as the Food Hygiene Law), the Food Hygiene Management Measures of the Ministry of Health, the Hygiene Standard for Catering Industry and Collective Dining Distribution Units, and the Management Measures for the Issuance of Food Hygiene Licenses in Heilongjiang Province (Heiweijian [2006] No.341) and other relevant technical specifications,

Articles 1 1, 1, 2, 6, 7, 8, 9, 15, 25, 26 and 6 of the document are specific requirements and job responsibilities.

Article 3. According to Article 5 of Chapter 1 of the Food Hygiene Law.

Article 4. According to Article 24 of Chapter 5 of the Measures for the Administration of Food Hygiene in Catering Industry.

Article 5. According to Chapter 2, Article 7, Item 11 of Hygienic Specification for Catering Industry and Collective Dining Distribution Units.

Article 10: According to Article 40 of Chapter 5 of Hygienic Standard for Catering Industry and Collective Dining Distribution Units.

Paragraph 1 of Article 11 is in accordance with Article 5 of Chapter 2 of the Measures for the Administration of Food Hygiene in Catering Industry.

Paragraph 2 of Article 11 is based on Article 6 of Chapter 2 and Article 7 of Chapter 2 of the Measures for the Administration of Food Hygiene in Catering Industry.

Item 3 of Article 11 is based on Article 9 of Chapter 2 of the Measures for the Administration of Food Hygiene in Catering Industry.

Item 4 of Article 11 is based on Article 9 of Chapter 2 of the Measures for the Administration of Food Hygiene in Catering Industry.

Item 5 of Article 11 is based on Item 4 of Article 25 in Chapter 4 of Hygienic Standard for Catering Industry and Collective Dining Distribution Units.

Item 7 of Article 11 is based on Item 7 of Article 26 in Chapter 4 of Hygienic Standard for Catering Industry and Collective Dining Distribution Units.

Article 12 According to Article 26 of Chapter VI of the Food Hygiene Law.

Thirteenth, according to Article 25 of Chapter VI of the Food Hygiene Law.

Fourteenth, according to the "Heilongjiang Province food hygiene license issuance management measures" in chapter 1, article 2.

Article 16. According to Article 27 of Chapter VI of the Food Hygiene Law.

Article 17. According to Article 35 of Chapter VI of the Food Sanitation Law.

Article 18. According to Article 41 of Chapter 8 of the Food Hygiene Law.

Nineteenth, according to Article 41 of Chapter 8 of the Food Sanitation Law.

Article 20, in accordance with Article 44 of Chapter VIII of the Food Hygiene Law.

Article 21. According to Article 41 of Chapter VIII of the Food Hygiene Law.

Article 22, in accordance with Article 40 of Chapter VIII of the Food Hygiene Law.

Article 23, in accordance with Article 35 of Chapter VII of the Food Hygiene Law.

Article 24. According to Article 53 of Chapter VIII of the Food Hygiene Law.

Because the task is urgent, it needs to be implemented immediately.