chapter I general provisions article 1 these regulations are formulated in accordance with the food safety law of the people's Republic of China and other relevant laws and administrative regulations, combined with the actual situation of this province, in order to ensure food safety, standardize the production and operation behaviors of small food production and processing workshops, small restaurants and food vendors, strengthen supervision, management and service, safeguard the legitimate rights and interests of consumers and food producers and operators, and promote the healthy development of the industry. Article 2 These Regulations shall apply to small food production and processing workshops (hereinafter referred to as small food workshops), small restaurants and food vendors engaged in food production and business activities, as well as the supervision, management and services. Article 3 The term "small food workshops" as mentioned in these Regulations refers to individual producers and operators who have fixed production and business premises, simple production conditions, small business scale and few employees, and are engaged in food processing and sales activities with local characteristics or traditional techniques.

the term "small catering" as mentioned in these regulations refers to small restaurants, snack bars, small drink shops and other self-employed operators who have fixed stores, few employees and simple conditions and are engaged in catering services. However, if the business area is more than 51 square meters, these regulations are not applicable.

the term "food vendor" as mentioned in these regulations refers to the self-employed person who sells food and sells and sells food on the spot without a fixed store. Article 4 The people's governments at or above the county level shall be responsible for, lead, organize and coordinate the supervision, management and service of food workshops, restaurants and food vendors in their respective administrative areas, and establish and improve the supervision and management mechanism; Unified leadership and command of food safety emergency response; Improve and implement the responsibility system for food safety supervision and management, and evaluate and assess the food safety supervision and management.

the food safety Committee of the people's government at or above the county level shall coordinate and guide the food safety work of small food workshops, restaurants and food vendors, put forward relevant policies and measures, and urge the implementation of food safety supervision and management responsibilities.

the township (town) people's government and sub-district offices shall define the organization and arrange personnel to be responsible for food safety-related management such as daily inspections of small food workshops, small restaurants and food vendors within their respective jurisdictions. Article 5 The market supervision and management department at or above the county level shall, in accordance with the responsibilities determined by the people's government at the corresponding level, be responsible for the supervision and management of the food production and business activities of small food workshops, small restaurants and food vendors within their respective administrative areas, and be responsible for the registration and related management services of the main bodies of small food workshops and small catering markets within their respective administrative areas.

the urban and rural planning, housing and urban-rural construction departments at or above the county level are responsible for the planning of small food workshops, small catering and food vendors' production and operation centralized places, the construction and management of corresponding supporting facilities and other related work within their respective administrative areas according to the requirements of urban and rural planning.

the health department at or above the county level is responsible for food safety risk monitoring and risk assessment of small food workshops, restaurants and food vendors within its administrative area, and the provincial health department formulates and publishes relevant local food safety standards according to law.

the comprehensive administrative law enforcement department of urban management or the city appearance and environmental sanitation department of a city or county (city, district) divided into districts shall be responsible for the registration of food vendors and the supervision, management and service of their business premises within their respective administrative areas according to the responsibilities determined by the people's government at the corresponding level.

other relevant departments of the people's governments at or above the county level shall, according to their respective responsibilities, be responsible for the supervision, management and service-related work of small food workshops, small restaurants and food vendors within their respective administrative areas. Article 6 People's governments at all levels can encourage and support producers and operators of small food workshops, restaurants and food vendors to standardize management, improve production and operation conditions and technology, and improve food safety through measures such as incentives, financial assistance and preferential venue rent.

people's governments at or above the county level shall, in accordance with the principle of promoting healthy development and facilitating people's lives, make overall plans, build and transform centralized places and blocks suitable for the production and operation of small food workshops, small restaurants and food vendors, and build corresponding water supply and sewage facilities to improve the production and operation environment.

encourage social forces to participate in the construction of centralized business premises and blocks for food vendors, and guide centralized contiguous operations. Article 7 The producers and operators of small food workshops, restaurants and food vendors shall engage in production and business activities in accordance with laws, regulations and food safety standards, be responsible for the safety of their food production and business, accept social supervision and assume social responsibilities.

the food industry association shall, in accordance with the principle of active guidance and voluntary participation, attract operators of small food workshops, restaurants and food vendors to join the association, guide them to produce and operate according to law, strengthen industry self-discipline, promote the construction of integrity, and publicize and popularize food safety knowledge. Article 8 Any organization or individual has the right to complain and report illegal acts in the production and operation of small food workshops, small restaurants and food vendors, obtain food safety information from relevant departments according to law, and put forward opinions and suggestions on the law enforcement actions and management services of relevant government departments and their staff. Chapter II General Provisions Article 9 Small food workshops and restaurants shall be managed by licensing system, and food vendors shall be managed by registration and filing system. No fees shall be charged for licensing and issuing registration cards.

no unit or individual may forge, alter, falsely use, lease, lend or transfer the license or registration card in other forms.