Chapter I General Provisions Article 1 In order to ensure food hygiene, to prevent food contamination and harmful factors on the human body, to protect the health of the people, according to the provisions of the relevant national food hygiene laws and regulations, combined with the actual situation in the province, the enactment of these regulations. Article 2 Anyone engaged in the production and operation of food in the province, must comply with these regulations.

These regulations apply to all food, food additives, food containers, packaging materials and food with tools, equipment; also applies to food production and operation of premises, facilities and related environment. Article 3 in the province-wide implementation of food hygiene supervision system and food hygiene management, inspection, supervision responsibility system. Article IV any unit or individual in violation of food hygiene laws and regulations have the right to report and complain. Chapter II Food Hygiene Article 5 food must be non-toxic, harmless, in line with due nutritional requirements, with the appropriate color, aroma, taste and other sensory properties. Article 6 The process of food production and management shall comply with the following hygiene requirements:

(1) The hygiene requirements of Article 6 of the "Chinese People's **** and the State Food Hygiene Law (for trial implementation)";

(2) Public tableware, tea utensils must be sterilized by steam, boiling, infrared light, chemical disinfectants and other methods, and the sanitary indexes of the sterilized food shall meet the standards;

(3) Where the production of Cold meat and cold food, must have special facilities, tools, containers;

(d) food shall not be produced in the same factory with toxic substances, transported in the same car, sold in the same room, stored in the same stock;

(e) food production of detergents, disinfectants, etc., must be managed by a person, a special cabinet for storage, and a person in accordance with the provisions of the use of;

(f) food processing, storage and sales places Insecticides and rodents, must be used under supervision of low-toxicity insecticides and rodenticides, but shall not contaminate food;

(vii) food in the loading and unloading, transportation, storage, stacking, should be used in special equipment, cargo space, vehicles, warehouses, and with toxic and hazardous substances are strictly separated, no special, in the storage and transportation of food must be thoroughly disinfected before, to achieve the food without contamination, before use;

< p>(h) meat carcasses in the loading and unloading process shall not fall to the ground, shall not be transported in the open air, the contaminated portion of the untrimmed shall not be processed and sold;

(ix) the sale of unpackaged, directly importable food, there must be fly, dust-proofing equipment, the use of special tools to pay for goods. Article VII prohibits the following foods:

(1) "Chinese People's **** and the State Food Sanitation Law (for trial implementation)" the scope of the provisions of Article VII;

(2) the use of harmful substances to promote the growth of bean sprouts and other processed foods;

(3) contains toxic, harmful substances or other methods to affect the nutritional health of fresh milk;

(4) the abuse of food Additives or the use of non-food coloring of food products;

(e) saccharin, flavors, coloring color water, fake soda and soft drinks do not meet the hygiene requirements of the soft packages;

(f) non-food raw materials blended with alcohol;

(g) open-air preparation of food that does not meet the hygiene requirements;

(h) containing the use of pesticides, preservatives, vegetables, food additives and other food products that do not meet hygienic requirements;

(h) containing the use of unpermitted Pesticides, preservatives of vegetables, fruits, aquatic products and their products, or pesticide residues exceeding the national standards for agricultural and livestock products. Chapter III Food Hygiene Management Article VIII of the competent authorities of food production and management units responsible for food hygiene work in the system, should be enforced often check to improve the production and operation of the facilities of the enterprises under their purview, to ensure that the production and operation of food hygiene. Article IX of food production and management units of the legal representative or the main person in charge, fully responsible for food hygiene work. Responsible for food hygiene work of the person in charge and the work of the implementer, and their respective responsibilities corresponding to the responsibility. Article X food production and management units must establish and improve the unit's food hygiene management, inspection organizations, or with full-time (part-time) food hygiene management personnel. Food hygiene management personnel list should be reported to the local food hygiene supervision organization for the record, and accept its business guidance. Article XI of food production and operation, must first obtain a health license, before registration or change of registration to the administrative department for industry and commerce application, the approved registration and licensing before business. If one party to revoke the health permit or business license, must be notified in writing within seven days to the other party. Article XII of food production and operation of food purchased from foreign countries, must be in accordance with the provincial provisions of the scope of the request for product testing certificate. Product inspection certificate has not been requested, subject to local food hygiene supervision agencies to pass the inspection, before being allowed to sell. Article XIII engaged in food production and operation of personnel, must be trained in food hygiene and food hygiene law knowledge, and physical examination, and obtain a health license for employees before they can take up their duties.

Food production and management personnel must undergo an annual health examination. Article XIV of food production units must ensure that the product in accordance with the specified time and requirements of the inspection before leaving the factory. Article XV of food production and operation of new construction, expansion, alteration of the site and design should meet the health requirements, its design review and acceptance of the project must have food hygiene supervision organization personnel.

Health administrative department of the new enterprise inspection and acceptance before the issuance of health permits. Article XVI of stereotyped packaged food and food additives, there must be product specifications or commodity symbols, according to the different products are labeled according to the provisions of the name, place of origin, factory name, date of production, batch number (or code), specifications, formulations, or the main ingredients, preservation period, consumption or use. Food, food additives, product specifications or commodity signs, there shall be no exaggeration or false propaganda content.