Municipal, county (district) people's government departments of ethnic affairs and industry and commerce administration is responsible for the management and supervision of halal food within the jurisdiction.
People's governments at all levels of health, economic and trade, urban construction, quality and technical supervision, public security, quarantine and other departments in accordance with their respective responsibilities to help do a good job in the management and supervision of halal food. Article 5 The people's governments at all levels to encourage and support the research and development of halal food with local characteristics. Article VI of the people's governments at all levels shall strengthen the relevant laws, regulations and ethnic and religious policies of publicity and education.
Any unit or individual, should respect the Hui and other ethnic minorities of halal eating habits.
Any unit or individual shall have the right to report any violation of these regulations to the competent authorities. Chapter II Management Measures Article 7 of the autonomous region engaged in the production and operation of halal food enterprises and individual business households to implement the issuance of "halal food permit" and halal labeling management system.
Administration for Industry and Commerce to finalize the name of the enterprise or font size, not to apply for "halal food permit" and halal labeling of enterprises and individual businesses, not to the word "halal". Article VIII "halal food permit" and halal labeling by the autonomous region's ethnic affairs departments supervise the production of municipalities, counties (districts) issued by the ethnic affairs departments.
No unit or individual shall not forge, transfer, rent, sell "halal food permit" and halal labeling. Article IX apply for "halal food license" and halal labeling of enterprises, the following people must be Hui or other ethnic minorities with halal dietary habits:
(a) production, operation, catering department in charge;
(b) purchasing, storage and cooking staff;
(c) more than forty percent of the production or service positions of the staff.
Individual businesses applying for "Halal Food Permit" and halal labeling, the owner and cooking staff must be Hui or other ethnic minorities with halal dietary habits. Article 10 engaged in the production and operation of halal food enterprises and individual businesses, should hold the legal representative of the enterprise or the owner's identity card, to the location of the city, county (district) ethnic affairs departments to apply for "halal food permit" and halal labeling.
Shopping malls, supermarkets, hotels and other businesses to carry out a variety of business enterprises operating halal food, the need to hang halal signs, with a copy of the business license, apply for halal signs.
Ethnic affairs departments should be received within ten working days from the date of application to reply to meet the conditions of the issuance of "halal food license" and halal labeling. Article XI engaged in the production and operation of halal food enterprises and individual businesses, should be in the production and operation of the premises in a prominent position to hang its legally obtained "halal food permit" and halal labeling. The second paragraph of Article 10 of these Regulations, the enterprise, should be in a prominent position in the business premises to hang its legally obtained halal labeling.
Enterprises and individual businesses that have not received the "halal food license" and halal signage, shall not hang the "halal" signboards in their business premises.
Hotels, taverns, restaurants, bars as a signboard catering establishments, may not use the "halal" name, may not hang symbolizing the significance of halal patterns. Article XII engaged in the production and operation of halal food enterprises and individual businesses, should be in accordance with the Hui and other ethnic minorities of halal dietary habits of production and business activities, food hygiene laws and regulations, ethnic and religious policies and Hui and other ethnic minorities of halal dietary habits of knowledge training and education. Article XIII engaged in the production and operation of halal food enterprises and individual businesses, should strengthen the production and operation of equipment, premises management, its warehouse, production and processing tools, measuring instruments, food transportation vehicles, as well as production and operation sites must be dedicated.
It is prohibited to mix halal food with non-halal food. Article XIV of organs, organizations, enterprises and institutions of the staff halal canteens, schools, hospitals, prisons and other places with specific service recipients of the halal canteen (hereinafter referred to as the unit within the halal canteen), the procurement, storage and cooking staff must be Hui or other ethnic minorities with halal dietary habits.
Unit within the halal canteen storage, cooking tools, measuring instruments, food transportation vehicles and production sites must be dedicated. Article XV halal beef and mutton and other halal livestock and poultry meat, should be slaughtered in accordance with halal dietary customs. Article XVI No one shall not Hui or halal dietary habits of other ethnic minorities forbidden food, raw materials into the halal food production sites or halal catering establishments.