Chapter I General Provisions Article 1 In order to strengthen the public **** food and beverage centralized disinfection health supervision and management, to protect the health of citizens, according to the "People's Republic of China **** and the State Food Safety Law", "People's Republic of China **** and the State of Infectious Diseases Prevention and Control Law" and other laws and regulations, combined with the actual situation in the city, the development of this approach. Article 2 This approach applies to the administrative area of the city's public **** centralized disinfection of food and beverage utensils and their health supervision and management activities. Article 3 The measures referred to in the public **** centralized disinfection of food and drink utensils, refers to the public **** centralized disinfection of food and drink utensils for food service units to provide public **** food and drink utensils recycling, cleaning, disinfection, packaging, storage, distribution services activities. Article 4 The municipal health and family planning administration is the city's public **** food utensils centralized disinfection health supervision and management work of the competent authority, responsible for the city's public **** food utensils centralized disinfection units to implement the hygienic evaluation, is responsible for the Chengguan District, Qilihe District, Xigu District, the administrative area of Anning District, the daily supervision and management of the centralized disinfection of public **** food and drink utensils.

Yongdeng County, Yuchong County, Gaolan County and Honggu District and other counties (districts) Health and Family Planning Administration is responsible for the administrative area of the public **** centralized disinfection of food and beverage utensils in the daily supervision and management work.

Food and drug, industry and commerce, environmental protection, quality supervision and other administrative departments in their respective areas of responsibility, to do a good job of public **** centralized disinfection of food and beverage supervision and management of the relevant work. Article 5 of the public *** centralized disinfection of food utensils industry associations should strengthen industry self-discipline, guide the public *** centralized disinfection of food utensils operators in accordance with the law, and promote the integrity of the industry. Chapter II Health Requirements Article VI public **** centralized disinfection of eating utensils unit site selection and plant planning and layout should meet the following requirements:

(a) the plant shall not be sited in residential buildings, no stagnant water around, no weeds, no domestic garbage, no mosquitoes and flies and other harmful insects breeding conditions;

(b) the overall planning of plant set up a reasonable, separate production and living areas, clean environment, non-green ground, pavement should be Green ground, pavement should be paved with concrete, asphalt and other hard materials;

(3) production and storage rooms should be appropriate to the scale of production of the area and space;

(4) toilets in the factory area should be flushing, shall not be set up in the workplace. Article VII public *** centralized disinfection of food and drink utensils unit of the workplace and facilities and equipment should meet the following requirements:

(a) the layout of the workplace should be in line with the public *** food and drink utensils recycling rough washing, cleaning and disinfection, packaging, storage of finished products process, each section has a clear identification, the production process is reasonably connected, there shall be no reverse crossover;

(b) should be set up separately in the production of raw materials room (ii) should be set up separately production raw materials room, finished products room and self-test laboratory;

(iii) cleaning area and the entrance to the packaging area should be set up separately locker room, locker room should be equipped with changing cabinets, shoe racks, non-hands touching running water hand washing and disinfection facilities;

(iv) in the packaging and storage of finished products shall not be set up in the open ditch;

(v) the ground, walls, ceilings, doors and windows to facilitate cleaning, ventilation, dust, flies, rodents and other , fly, rodent and other facilities;

(vi) with drainage systems and anti-fouling equipment to adapt to operational needs, steam-generating equipment should be installed above the mandatory pumping device;

(vii) the use of the scale of operation and the use of integrated equipment and facilities for the removal of residue, cleaning, disinfection, drying;

(viii) packaging should be used plastic sealing of the automatic packaging machinery and equipment. Article VIII of public * * * * centralized disinfection of food and beverage units on public * * * food and beverage cleaning and disinfection, inspection, records should meet the following requirements:

(a) to keep the workplace indoor and outdoor environment clean, every day on the cleaning, disinfection, packaging, storage, transportation of various types of equipment, facilities for cleaning and disinfection and maintenance;

(b) cleaning and disinfection of the equipment operation of the various technical indicators Should meet the corresponding technical parameters of the standard;

(c) the production of public **** food and drink utensils, detergents, disinfectants, plastic bags and other materials should be in line with product quality requirements to meet the corresponding national health standards, and to provide a valid health license and the corresponding inspection report;

(d) in accordance with the health standards for the disinfection of food and drink utensils and the relevant norms, the disinfection of public **** food and drink utensils for batch-by-batch testing, and the disinfection of food and drink utensils for batch testing, and the disinfection of food and drink utensils for batch testing. ** food and beverage utensils for batch-by-batch inspection, the establishment of a sound production process of the records. The records should be recorded truthfully, true and complete, properly preserved, the retention period of at least one year, shall not be altered at will. Article IX public * * * * centralized disinfection of food and beverage units on the disinfection of public * * * food and beverage packaging, storage, distribution process, should meet the following requirements:

(a) disinfection of public * * * * food and beverage should be sealed independent packaging, the minimum outer packaging should be clearly marked, marked cleaning and disinfection of the unit's name, address, contact information, disinfection methods, disinfection date and shelf life and other content Disinfected public **** catering utensils should be used closed containers for storage, closed compartment vehicles for transport, storage containers and transport vehicles should be cleaned and disinfected in a timely manner to keep clean and dry, shall not be stored or transported other items. Article X public * * * centralized disinfection of food and drink utensils practitioners after health training, obtain a valid health certificate before taking up their duties. Public **** centralized disinfection of food and drink utensils unit should be organized to carry out annual health checks, shall not be arranged with dysentery, typhoid fever, viral hepatitis A, viral hepatitis E and other gastrointestinal infectious diseases, as well as active tuberculosis, purulent or exudative skin diseases and other diseases of personnel engaged in the disinfection of food and drink utensils in the public **** activities.