First, how to report food hygiene?
Report to the Food and Drug Administration that the arc number is 1233 1.
According to Article 1 of the Measures for the Administration of Daily Supervision and Inspection of Food Production and Operation, in order to strengthen the daily supervision and inspection of food production and operation activities, implement the main responsibility of food producers and operators, and ensure food safety, these Measures are formulated in accordance with the Food Safety Law of People's Republic of China (PRC) and other laws and regulations. ____
Article 2 These Measures shall apply to the daily supervision and inspection by the food and drug supervision and administration departments on the implementation of food safety laws, regulations, rules and food safety standards by food producers and operators. ____
Article 3 The daily supervision and inspection of food production and operation shall follow the principles of territorial responsibility, comprehensive coverage, risk management and information disclosure.
Article 4: China Food and Drug Administration is responsible for supervising and guiding the daily supervision and inspection of food production and operation throughout the country. City and county food and drug supervision and management departments are responsible for the implementation of daily supervision and inspection of food production and operation within their respective administrative areas.
2. What are the audit conditions for handling the catering hygiene license?
1, and the production and business operation places shall be more than 0 meter away from the pollution sources (garbage dumps, garbage bins, public toilets and other places that hinder food hygiene) 10;
2. The site area of dry spot and wet spot shall not be less than 815m2 respectively; It is suggested that the area of business meals should be more than 50 square meters; To run other varieties, the site area needs to be increased;
3. The catering industry is divided into three types according to the business area or the number of dining seats: large, medium and small. The business area of large-scale catering industry is more than 1000 square meters or the number of seats is more than 500; Medium-sized catering industry covers an area of 300- 1000 square meters or the number of dining seats 150-500; Small catering business area is less than 300 square meters or the number of dining seats is less than 150.
4. The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking places) to the dining room shall not be less than 1:2, and the clear height of the cooking place shall not be less than 2 or 5 meters;
5, tableware and tools cleaning must set up a special pool; There is a special closed cleaning cabinet; Towels that customers can reuse should have special cleaning and disinfection pools and special cleaning cabinets; Large and medium-sized hotels must use dishwashers, and small hotels should use corresponding special equipment; Tableware must be disinfected by physical methods. 6. Cooked food room should be equipped with dressing and hand washing disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioners, flowing water sources, food refrigeration facilities and utensils cleaning and disinfection facilities, and the indoor temperature should be lower than 25 degrees; The cooked food room area of small hotels should not be less than 5 square meters, medium-sized hotels should not be less than 15 square meters, and large hotels should not be less than 30 square meters. Two fitting rooms were set up.
7. Toilets and hand washing facilities must be set up. Small hotels have more than 1 dedicated hand washing facilities, medium-sized hotels have more than 3 dedicated hand washing facilities, and large hotels have more than 6 dedicated hand washing facilities.
8. A warehouse corresponding to the business premises should be set up, which must be ventilated and equipped with anti-pollution facilities such as moisture-proof, mildew-proof, anti-virus and anti-harm;
9. The on-site audit basically meets the above hygiene requirements.
3. How much is the fine for a restaurant without a hygiene license?
Article 40 of the Food Hygiene Law of People's Republic of China (PRC): Anyone who, in violation of the provisions of this law, engages in food production and business activities without obtaining a hygiene license or forging a hygiene license shall be banned, his illegal income shall be confiscated, and a fine of not less than one time but not more than five times his illegal income shall be imposed; If there is no illegal income, a fine ranging from 500 yuan to 30,000 yuan shall be imposed. Alter or lend the hygiene license, confiscate the hygiene license, confiscate the illegal income, and impose a fine of 1 times and less than 3 times the illegal income; If there is no illegal income, a fine of more than 500 yuan 1 10,000 yuan shall be imposed. According to the "Measures for the Administration of Food Hygiene Permit" issued by the Ministry of Health in June and February, 5438, "Any unit or individual engaged in food production and business activities shall declare to the administrative department of health and go through the application procedures for health permit in accordance with regulations; Only after examination and approval by the administrative department of health can they engage in food production and operation activities and bear the responsibility for food hygiene. " Hygiene license refers to the hygiene license issued by units and individuals engaged in catering food production and business activities after examination and approval by the administrative department of health, and the license number is registered for the record. The safety production license is valid for 3 years. If the expiration of the safety production license needs to be extended, the enterprise shall apply for extension to the original safety production license issuing management authority five months before the expiration of the validity period, and submit the documents and materials specified in Article 6 of this opinion and the original safety production license.
The above is how to report unqualified food and beverage hygiene. It can be known that the sanitary environment of catering is poor. Consumers can complain to the food and drug supervision and administration department and report to the industrial and commercial department for investigation. Consumers can also spread online through Weibo, WeChat and other media.