chapter I general provisions article 1 these regulations are formulated in accordance with the food hygiene law of the people's Republic of China (hereinafter referred to as the "food hygiene law") and relevant laws and regulations, and in combination with the actual situation of this province, in order to ensure food hygiene, prevent food pollution and harmful factors from harming human health, and safeguard the health of the people. Article 2 All units and individuals engaged in food production and operation within the administrative region of this province must abide by these regulations.

these regulations are applicable to all food, food additives, food containers, packaging materials, tools and equipment for food, detergents and disinfectants, food production and business premises, facilities and related environment. Article 3 Local people's governments at or above the county level shall strengthen their leadership over food hygiene.

the health administrative departments of local people's governments at or above the county level are in charge of the supervision and administration of food hygiene within their respective administrative areas.

relevant departments and units at all levels, such as industry and commerce, quality and technical supervision, economy and trade, railways, transportation, civil aviation, agriculture, forestry, aquatic products, salt industry, drug supervision, entry-exit inspection and quarantine, should do a good job in food hygiene management within the scope of their duties. Article 4 Units and individuals are encouraged to report and accuse violations of the Food Hygiene Law and these Regulations.

the administrative department of health and other relevant departments shall promptly investigate and handle the reported acts, feed back the investigation results to the informants and keep them confidential. If the report is verified, the relevant departments shall give appropriate rewards to the informants. Chapter II Basic Requirements of Food Hygiene Article 5 The production and operation of food, food additives, food containers, food packaging materials, tools and equipment used for food and their raw materials shall conform to the provisions of national and provincial hygiene standards and hygiene management measures, and meet the basic requirements of food hygiene. Article 6 In addition to the relevant provisions of laws and regulations, the food production and marketing process must also meet the following requirements:

(1) Food production and marketing enterprises should have workshops or places for processing, processing, packaging and storing food raw materials that are suitable for the variety and quantity of products;

(2) There are no non-flushing toilets, garbage dumps (piles) and other pollution sources that may cause food pollution within 25 meters around the food production and business premises, and the site should be flat and solid, which is convenient for cleaning and washing;

(3) Articles unrelated to food production and operation shall not be stored in the production and operation sites, and toxic and harmful products shall not be produced, stored or run concurrently;

(4) Foods that need to be stored for a long time after cooking and before eating should be stored at a temperature below 11℃ or above 61℃;

(5) The production of health food must meet the requirements of good manufacturing practices for health food, and the production of tablets, capsules, pills, oral liquid and other products that cannot be sterilized in the final container should adopt a 111,111-class clean workshop. Article 7 The catering industry processing sites shall meet the following requirements:

(1) The kitchen shall have a reasonable layout, and the usable area shall meet the requirements set by the health administrative department of the State Council;

(2) There is a water supply, drainage and oil smoke exhaust system that meets the requirements of hygiene and environmental protection. The wall should have a dado more than 1.5 meters, and the ground should have a certain slope. The dado and the ground should be made of waterproof, moisture-proof and washable materials;

(3) the cold dish room should be equipped with special refrigeration, washing and disinfection facilities suitable for the processing capacity and a dressing place that meets the requirements; Must be equipped with cooling facilities, indoor temperature shall not be higher than 25℃;

(4) units engaged in food delivery business activities shall have special catering rooms and food delivery vehicles, and ensure cleanliness and hygiene to prevent food pollution. Article 8 Food production and marketing personnel must undergo health examination and obtain health certificates before engaging in production and marketing activities. Food production and marketing personnel must have a health check-up every year. Article 9 It is forbidden to produce and market the following foods:

(1) Foods such as grain, oilseeds, aquatic products, meat and vegetables treated with non-food chemicals;

(2) Alcohol blended with non-edible alcohol;

(3) food processed and produced with deteriorated food raw materials that have exceeded the quality guarantee period;

(4) foods such as meat injected with water, mixed with water and using non-edible pigments;

(5) food mixed with non-edible items that may affect the hygienic quality of food;

(6) foods with drugs added in violation of laws and regulations;

(7) food raw materials and their products with the residual amount of toxic and harmful substances that do not meet the requirements of the state;

(8) dead aquatic products such as Monopterus albus, soft-shelled turtle, tortoise, shellfish and freshwater crab, which may cause food poisoning or other food-borne diseases;

(9) Birds, livestock, animals and their products that have died of illness, poisoning or unknown causes;

(11) food that has not obtained the hygiene license or food that has not passed the inspection and quarantine and failed the inspection and quarantine;

(11) failing to obtain the inspection certificate or test sheet as required;

(12) new resource foods and health foods that have not been approved according to law;

(13) Other foods whose production and marketing are prohibited by the Food Sanitation Law. Article 11 The production, marketing and use of food additives, food containers, food packaging materials and tools and equipment for food shall not commit any of the following acts:

(1) The food additives produced and marketed are unapproved, contaminated, deteriorated or exceed the quality guarantee period;

(2) using food additives for the purpose of covering up food corruption or doping, adulteration or forgery, and using unapproved food additives to expand the scope and amount of use of food additives;

(3) producing and selling food containers, food packaging materials, food tools and equipment, detergents and disinfectants without obtaining the permission of the administrative department of health in accordance with regulations;

(4) raw materials and auxiliary agents exceed the specified varieties, scope and usage;

(5) using toxic and harmful substances to produce food containers, packaging materials, tools and equipment for food, detergents and disinfectants, causing food pollution;

(6) Other items that do not conform to the national and provincial hygiene standards and hygiene management measures.