2. The food for direct intake should be packaged in small packages or made of nontoxic and clean packaging materials. The food packaging label must be _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. 3. Food producers and operators _ _ _ _ _ _ must have a health check-up; New and temporary food production and operation personnel must undergo health examination, and can only take part in the work after obtaining _ _ _ _ _ _. 4. Food production and marketing personnel should always keep _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 5. Those who violate the provisions of the Food Hygiene Law and engage in food production and business activities without obtaining a hygiene license shall be banned, their illegal income shall be confiscated and they shall be fined _ _ _ _ _ _ _ _ _; Those who have not violated the income shall be fined _ _ _ _ _ _ _ _ _ _ _ _. 6. In violation of the provisions of the Food Hygiene Law, producers and business operators engage in food production and business operations without obtaining health certificates, or producers and business operators who are not allowed to contact directly imported food due to illness are transferred out of their posts due to insecurity. Shall be ordered to make corrections and may be fined _ _ _ _ _ _ _. 7. The training of food production operators includes _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 8. Tableware must be _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ before use. Disinfected tableware shall not be used. It is forbidden to reuse the tableware of _ _ _ _ _ _ _. 9. The validity period of the Food Hygiene Permit is _ _ _ _ years, but it must be _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _