In residential buildings and commercial/residential complex buildings without oil fume prevention facilities, no catering business premises producing oil fume pollution shall be set up, and the horizontal distance from the boundary of adjacent residential buildings, schools, hospitals and other environmentally sensitive buildings shall be above 10 meter.

Required 1. The overall layout planning of catering industry should meet the requirements of urban and rural planning, environmental function zoning and pollution prevention of catering industry, and the building function of catering business premises should meet the building use function determined by urban and rural planning. In residential buildings and commercial and residential complex buildings without lampblack prevention and control facilities, catering establishments that produce lampblack pollution shall not be opened. A relatively independent catering industry gathering management area should plan and build a special centralized treatment facility for lampblack.

2. In addition to being independent of residential buildings, the newly-built catering business premises should be designed with smoke outlets and mechanical vents that meet the requirements of building standards and environmental pollution prevention and control. The horizontal distance from the boundary of buildings with adjacent residential buildings, schools, hospitals and other environmentally sensitive points should be greater than 10 meter, and its orientation must avoid buildings that may be affected.

3. The established catering business premises shall meet the requirements of urban and rural planning, overall layout planning of catering industry and environmental function zoning. Those who have not gone through the examination and approval procedures for environmental impact assessment shall go through the formalities within a time limit according to the requirements of the local environmental protection department, and at the same time implement various pollution prevention measures to meet the requirements of environmental pollution prevention and control.

4. For catering projects built in residential areas or which may affect the normal life of residents, the owners or operators shall conduct environmental impact assessment through on-site publicity and holding symposiums. , and solicit the opinions of the public that may be affected. The Ministry of Environmental Protection is responsible for supervising the forms of public participation.