Industry and commerce, food and drug supervision, environmental protection, quality and technical supervision and other administrative departments in accordance with their responsibilities, is responsible for the centralized disinfection of food utensils related management. Article V encourages the centralized disinfection units to set up industry associations, develop industry norms, supervise the centralized disinfection units in accordance with the law to engage in production and business activities. Article VI of the administrative department of health shall set up a unified reporting, complaint telephone and open to the public. Reporting, complaints are true, by the administrative department of health in accordance with the provisions of the report, the complainant will be rewarded. Article VII food service providers should be used to disinfect food utensils, in line with relevant national health standards for disinfection.
Don't have the food service providers to disinfect their own conditions, should be used by the centralized disinfection of food and drink utensils. Article VIII of the application for the establishment or change of centralized disinfection unit, should be registered with the administrative department for industry and commerce in the district.
Not obtain an industrial and commercial business license units or individuals shall not engage in centralized disinfection of food service equipment production and business activities. Article IX centralized disinfection unit shall receive or change the date of the industrial and commercial business license within five working days, with the following materials to the district health administrative department for the record:
(a) industrial and commercial business license;
(b) the address of the production site, the factory floor plan, the layout of the production plant;
(c) the health of employees certificate;
(D) other materials prescribed by laws, regulations and rules.
These measures have been obtained before the implementation of industrial and commercial business license centralized disinfection units, should be within one month from the date of implementation of these measures, to the district health administrative department for the record. Article 10 centralized disinfection of production and business premises shall not be built in residential buildings, and distance from toxic, hazardous places and other sources of pollution more than thirty meters. Article XI centralized disinfection production and operation of the construction shall meet the following requirements:
(a) cleaning, disinfection, packaging, the total area shall not be less than two hundred square meters;
(b) centralized disinfection process shall not be set up crosswise or reverse;
(c) the ground, walls, roof for easy cleaning with ventilation, rodent-proof, fly-proof and other protective facilities;
(D) non-green ground with hard materials;
(E) in line with the planning, environmental protection and fire and other relevant requirements. Article XII centralized disinfection of catering utensils shall meet the following requirements:
(a) equipped with residue removal, cleaning, disinfection, drying integrated equipment and facilities;
(b) the production of water in line with the hygiene standards for drinking water;
(c) detergents, disinfectants, disinfecting instruments in line with the relevant national health standards and norms;
(d) in line with the national Dining utensils centralized disinfection of other requirements of health norms. Article XIII centralized disinfection of food utensils should be in accordance with the provisions of the pollutants generated by the treatment, to meet the relevant national standards before discharge. Article XIV centralized disinfection of eating utensils practitioners should obtain a valid health certificate. Suffering from dysentery, typhoid fever, viral hepatitis A, viral hepatitis E, active tuberculosis, suppurative or exudative skin diseases and other diseases or obvious skin damage has not healed, shall not be engaged in centralized disinfection of eating utensils activities. Article XV centralized disinfection of eating utensils practitioners should comply with relevant health management standards. Before entering the production site should be disinfected hand washing, wearing masks, wearing work clothes and hats, not wearing jewelry. Article XVI centralized disinfection of food and drink utensils should be in line with national health standards for disinfection of food and drink utensils. Article XVII centralized disinfection of food and drink utensils should be independently packaged, and marked on the packaging of centralized disinfection unit name, address, contact phone number, date of disinfection and shelf life and other content. Article XVIII centralized disinfection of food and drink utensils after passing the inspection and with proof of disinfection before sales.
Centralized disinfection enterprises with the ability to test, should be set up with the production capacity of the appropriate health inspection room, the inspection of food and drink utensils, truthfully make the original inspection records, for the inspection of qualified food and drink utensils issued by the inspection report.
Not have the ability to test the centralized disinfection companies should be entrusted with the statutory qualifications of the inspection agency for inspection, issued by the inspection report.
Original inspection records and inspection reports should be kept for more than two years. Article 19 The centralized disinfection unit shall establish a record system for food and beverage ware in and out of the warehouse. Records should be kept for more than two years. Article 20 The recovery and distribution of food and drink utensils should use special closed transport vehicles. Loading has been centralized disinfection of food and drink utensils before the vehicle should be clean and disinfected. Article 21 The administrative department of health shall strengthen the centralized disinfection unit supervision, regular random sampling and testing.