Industrial and commercial administration, technical supervision, a variety of business and other departments shall, in accordance with their respective responsibilities, in conjunction with the administrative department of health to do a good job in the supervision and management of food hygiene. Chapter II Food Hygiene Management Article 5 units and individuals engaged in food production and management activities (hereinafter referred to as food production and operation), must first obtain the health administrative department issued a health license before applying for registration to the administration for industry and commerce. Without obtaining a health license, shall not engage in food production and business activities.
No unit or individual shall not forge, alter, lend health license. Article VI food production and operation shall establish and improve the food hygiene management system, with food hygiene management personnel. Article VII food production and operation of personnel must undergo an annual health examination.
Food production and management of health checks, by the unit is responsible for organizing, by the city, district and county health administrative departments designated by the medical and health institutions responsible for the inspection, the inspection of qualified, by the city, district and county health administrative departments to issue health certificates. Article VIII of food production and management personnel must receive annual pre-service training in food hygiene knowledge, by the health administrative department after passing the examination before taking up their posts.
Food production and operation of enterprises should be in accordance with relevant provisions of the enterprise staff every two years to organize a food hygiene training, health administrative departments shall provide guidance on training. Article IX food production and operation and use of food, food additives, food containers, packaging materials and food tools, equipment, must comply with health standards. Article 10 of the food production and operation of the country and the province did not develop health standards for food, should develop the enterprise's product health standards, reported to the municipal technical supervision departments for the record, while copying the municipal health administrative departments. Article XI of food production and management enterprises shall, in accordance with health standards, its production and operation of food, food additives, food containers, packaging materials and food tools and equipment batch by batch inspection.
Does not have the conditions of inspection of food production and operation of enterprises, can be entrusted to the food hygiene inspection agency in accordance with health standards for the production and operation of food, food additives, food containers, packaging materials and food with tools and equipment for inspection. Article XII of food production and operation of procurement of food raw materials, must be in accordance with relevant state regulations to the supplier for each batch of products or laboratory test certificate. Procurement of livestock and meat raw materials, must ask for veterinary health inspection agency issued by the test certificate. Article XIII of schools, hospitals and other collective ordering units, must receive a health license from the food production operators to order food, food should be in line with health requirements. Article XIV construction project site cafeteria should be equipped with sanitation facilities, site cafeteria food hygiene management by the unit responsible for receiving a health license. Article 15 The process of food production and management shall, in addition to the provisions of Article 8 of the Food Sanitation Law, shall also comply with the following requirements:
(1) perishable food should be refrigerated;
(2) shall not be used in the production of food production and management of production, storage, or concurrently operated in the production of poisonous, hazardous and unclean substances that can easily lead to food contamination;
(3) the production and sale of cold, meat, cold dishes and Production of cold food containing dairy products, should be equipped with special people, special rooms, special tools, special disinfection equipment, special refrigeration equipment;
(4) engaged in the delivery business, there should be a special food room, cold meat and cooked hot food shall not be used in the same container, containers should be marked with the production of food time, shelf-life and the name of the production unit and address. Article 16 prohibits the production and operation of the following foods:
(1) Foods specified in Article 9 of the Food Sanitation Law;
(2) Agricultural and sideline products and their products containing pesticides, food additives and processing aids that are not permitted to be used by the state;
(3) Foods using food additives in excess of the scope and limitations specified in the national health standards;
(4) Foods containing cysticercus and other pathogenic foodstuffs. (D) meat, poultry and aquatic products containing cysticercus and other pathogenic parasites;
(E) blended soy sauce, vinegar and non-edible alcohol blended alcohol;
(F) watered-down, water-adulterated or using non-food coloring of frozen meat, fresh meat, poultry, aquatic products, fresh milk, fruits and vegetables. Chapter III food hygiene in the market Article XVII of the market services should be responsible for the market food premises and food vendors of food hygiene management, the organization of health checks of employees and food hygiene knowledge training, and set up the necessary public **** sanitation facilities within the market to maintain the hygiene of the business premises.