article 1 these measures are formulated in accordance with relevant laws and regulations and combined with the actual situation of this municipality for the purpose of preventing and controlling environmental pollution by catering industry, improving environmental quality, safeguarding public health and promoting sustainable development. Article 2 The term "catering industry" as mentioned in these Measures refers to the food production and operation industries that provide consumers with food or food consumption places and facilities by means of instant processing, commercial sales and service labor, including restaurants, snack bars, fast food restaurants, canteens, hotels, baths, dance halls and other units that provide catering services. Article 3 These Measures shall apply to the pollution prevention and control of catering industry and its related supervision and management activities within the administrative area of this Municipality. Article 4 The municipal environmental protection administrative department shall be responsible for the supervision and management of the prevention and control of environmental pollution in the catering industry in the whole city, and organize the implementation of these measures.

the competent administrative department of environmental protection of county-level cities and districts is responsible for the supervision and management of the prevention and control of environmental pollution in the catering industry within their respective jurisdictions.

if the laws, regulations and rules involve the supervision and management of sewage discharge from catering industry by the water administrative department, such provisions shall prevail.

planning, construction, real estate, urban management, health, industry and commerce, land, quality supervision and other departments shall, according to their respective responsibilities, do a good job in pollution prevention and control of catering industry. Article 5 The catering industry shall be rationally laid out in urban planning. Urban transformation and development shall, in accordance with the requirements of environmental functional zones, plan and build a commercial operation area with relatively concentrated catering industry.

buildings used in catering industry should be designed with special flue and sewage discharge facilities for catering industry, and the installation positions of pollution prevention facilities such as waste gas and noise should be arranged. Article 6 Restaurant operators who discharge oil fume shall install oil fume purification devices and keep them in normal use, or take other oil fume purification measures to make the oil fume discharge up to the standard and prevent pollution to the normal living environment of nearby residents.

it is forbidden to build, rebuild or expand catering industry projects that produce oil smoke, odor and waste gas in residential buildings, commercial and residential buildings without special flue, and commercial floors adjacent to residential floors in commercial and residential buildings. Seventh new catering projects shall fill in the environmental impact registration form according to law and implement record management.

The pollution prevention facilities of newly-built catering projects should be designed, constructed and put into use at the same time as the kitchen facilities. Article 8 Newly-established catering industry projects shall be equipped with the following pollution prevention facilities:

(1) Install oil fume and waste gas purification devices and special oil fume exhaust pipes that match their business scale, and the installation of oil fume exhaust pipes shall conform to relevant standards. If the height of the building where the catering project is located is 24 meters or less and there is no special flue, the outlet of the fume exhaust channel shall be 1.5 meters above the highest point of the building; The vent outlet shall not directly face the street and shall avoid residential buildings and other vulnerable buildings;

(2) If sewage is directly discharged into the environment, sewage treatment facilities shall be provided; To discharge catering sewage into urban sewage centralized treatment facilities, pretreatment facilities such as oil separation, grille and residue filtration shall be provided;

(3) Equipment that produces noise shall be equipped with sound insulation and noise reduction facilities. Article 9 Operators must abide by the following provisions in their business activities:

(1) Clean energy sources such as natural gas, coal gas, liquefied petroleum gas, electricity, etc. should be used. If the existing catering industry projects have not been used, they should switch to clean energy sources within the time limit prescribed by the competent administrative department of environmental protection;

(2) The fume purification device and oil-water separation facilities shall be cleaned and maintained regularly according to the technical requirements of the products to ensure the normal operation of pollution prevention facilities such as fume purification device and oil-water separation, and the maintenance records shall be kept for six consecutive months;

(3) kitchen waste shall be collected, stored and transported in accordance with regulations, and shall be collected every day;

(4) After-meal garbage shall be collected and transported in accordance with regulations and handed over to professional units for centralized treatment;

(5) Waste edible oils and fats shall be purchased and disposed of by professional units;

(6) The installation of outdoor units of air conditioners, ventilation and noise emission devices and other equipment shall conform to the corresponding installation specifications, urban appearance standards and regional environmental noise standards. Article 11 The pollutant discharge of catering operators must meet the following discharge standards:

(1) Those who directly discharge sewage into the environment or urban centralized sewage treatment facilities shall meet the national and local discharge standards;

(2) After treatment, the oil fume and waste gas shall meet the national and local air pollutant discharge standards;

(3) Noise emission and vibration control shall conform to national and local standards. Article 11 business operators are prohibited from carrying out the following acts in their business activities:

(1) directly discharging sewage and lampblack to the environment or urban centralized sewage treatment facilities beyond the standard, dumping kitchen waste, meal waste, waste edible oil, etc.;

(2) Idling or dismantling pollution prevention facilities without authorization;

(3) cleaning vegetables, washing and other operations that pollute the environment and are related to the catering business in residential areas, public access roads and within the scope of river management;

(4) Use disposable non-degradable foamed plastic tableware and non-degradable plastic bags;

(5) Use phosphorus-containing detergent. Article 12 Where the existing catering industry projects without oil fume emission or noise pollution are changed to those with oil fume emission, waste gas emission and noise pollution, or the facilities or layout of smoke exhaust, exhaust, noise reduction, oil fume purification and stoves in the business premises are changed, it shall comply with the provisions of these Measures on newly-established catering industry projects.