City, county (city) district market supervision and management department is responsible for the supervision and management of tableware disinfection of catering service providers.
Entrusted by the competent health department at the same level, the health supervision institution is responsible for the daily supervision and management of public tableware hygiene within its jurisdiction. Article 4 Any unit or individual shall have the right to report and accuse acts that violate these Regulations. Chapter II Hygienic Management of Public Tableware in Catering Industry and Public Places Article 5 Public Tableware provided in Catering Industry and Public Places shall meet the relevant national standards for food safety, and shall not be provided without disinfection or the disinfection effect cannot meet the national standards for food safety. Article 6 Catering businesses and public places that clean and disinfect public tableware by themselves shall meet the following conditions:
(a) equipped with full-time (part-time) health management personnel, the establishment of public tableware cleaning, disinfection, cleaning system;
(2) Having places and facilities suitable for the scale of cleaning and disinfection of public tableware, the floors and walls thereof shall be waterproof, moisture-proof and easy to clean, and the sewage shall be discharged according to regulations;
(three) equipped with three times the maximum reception capacity of public dining utensils;
(four) the scale and quantity of cleaning and disinfection facilities should meet the needs;
(5) The cleaning and disinfection facilities for public tableware should be dedicated, and the pool should be made of stainless steel, ceramics and other non-toxic, corrosion-resistant, water-impermeable, scaling-resistant and easy-to-clean materials. If chemical disinfection is used, there should be at least 3 special pools, and all kinds of pools should be clearly marked to indicate their purposes;
(six) the use of automatic cleaning and disinfection equipment, equipment should be equipped with temperature display and automatic adding cleaning and disinfection device;
(seven) there are cleaning facilities for storing sterilized tableware, and its structure should be closed and easy to clean.
Public tableware should be disinfected by thermal method. If it can't be used due to material, size and other reasons, it can be disinfected by chemical methods. Article 7 If the dining staff of a collective dining unit bring their own tableware, the unit shall set up a public tableware cleaning and disinfection area, and the scale and quantity of cleaning and disinfection facilities shall meet the needs. Eighth catering industry, public * * * places do not have the public * * * tableware cleaning and disinfection conditions, not cleaning and disinfection tableware, centralized disinfection tableware or disposable tableware should be used. Ninth restaurants and public places that use centralized disinfection tableware or disposable tableware should set up special rooms (areas) to store unused centralized disinfection tableware or disposable tableware; When not in use, the packaging shall not be damaged to ensure that the public tableware is not polluted twice.
Centralized disinfection tableware or disposable tableware shall not be cleaned and disinfected for public use after use. Chapter III Hygienic Management of tableware centralized disinfection enterprises Article 10 Public tableware centralized cleaning and disinfection enterprises (hereinafter referred to as tableware disinfection enterprises) shall implement the hygiene licensing system. Those who have not obtained the hygiene license shall not engage in centralized tableware cleaning, disinfection and distribution activities. Eleventh enterprises engaged in tableware disinfection shall meet the following conditions when handling hygiene licenses:
(a) the site selection, internal and external environment, factory buildings, facilities, equipment and technological processes meet the relevant requirements of the Hygienic Standard for Centralized Disinfection of Tableware;
(2) Full-time (part-time) food hygiene management personnel with health organization, management system and vocational training;
(3) Having the conditions and measures to control the pollution in the process flow and production and processing;
(four) raw materials, auxiliary materials, tools, containers and packaging materials that meet the hygiene requirements;
(5) Having institutions, personnel and necessary instruments and equipment capable of carrying out sanitary inspection on products;
(6) The production water meets the national sanitary standard for drinking water. Twelfth tableware disinfection enterprises engaged in tableware cleaning, disinfection, distribution activities, shall apply to the municipal health authorities and comply with the provisions of article eleventh of these regulations. The municipal public health administrative department shall complete the examination within fifteen working days from the date of accepting the application, and issue a health permit to those who pass the examination; If the hygiene license is not issued after examination, it shall notify the applicant in writing and explain the reasons.
The health permit is valid for four years. Thirteenth tableware disinfection enterprises need to renew the hygiene license, it shall apply to the original issuing authority within 60 days before the expiration of the hygiene license.
Agree to extend the health permit, the original number remains unchanged, valid for four years.
If the application for extension is filed within the time limit, it shall be handled according to the newly applied health permit.