The waste edible oils and fats mentioned in the preceding paragraph refer to inedible animal and vegetable oils and various oil-water mixtures, including oils and fats that cannot be eaten after frying food, oils and oil-water mixtures in kitchen waste, and oils and fats produced after separation and disposal by oil-water separators and grease traps. Article 4 Kitchen wastes shall be subject to territorial management, social participation, unified collection, transportation and centralized disposal, and follow the principles of reduction, recycling and harmlessness. Article 5 The municipal, county and district people's governments shall strengthen the overall leadership, organization and coordination of the management of kitchen waste, and implement the integrated operation of collection, transportation and disposal of kitchen waste.
The collection, transportation and disposal costs of kitchen waste are included in the fiscal budget. Article 6 The municipal administrative department of city appearance and environmental sanitation shall be responsible for the supervision and management of the generation, collection, transportation and disposal of kitchen waste in the whole city.
County, district city appearance and environmental sanitation administrative departments shall be specifically responsible for the daily supervision of kitchen waste in this area, and shall be responsible for investigating and dealing with violations of these measures according to law.
Market supervision, ecological environment, agriculture and rural areas, public security, commerce, finance, natural resources and planning, housing and urban and rural construction, health, education and sports, cultural tourism and other departments shall, according to their respective functions and duties, do a good job in the management of kitchen waste according to law. Article 7 The municipal and county administrative departments of city appearance and environmental sanitation shall determine the collection, transportation and disposal units of kitchen waste through bidding and franchising. Units engaged in the collection, transportation and disposal of kitchen waste shall obtain the service license for cleaning, collection, transportation and disposal of urban domestic waste in accordance with the relevant provisions of the state. Article 8 Food and beverage service and other related industry associations shall play the role of industry self-discipline, standardize the industry behavior of kitchen waste management, and encourage the requirements of legal and unified delivery of kitchen waste to be included in the industry self-discipline norms and industry management contents. Article 9 It is advocated to reduce the amount of kitchen waste through classified delivery of domestic waste, listing clean vegetables, improving food processing technology and civilized dining.
Encourage and support the research, development and application of kitchen waste disposal technology, and promote the harmless disposal and resource utilization of kitchen waste.
Encourage units and individuals to use kitchen waste resource products for agricultural production, afforestation and transportation. Tenth kitchen waste generating units shall perform the following obligations:
(a) in accordance with the provisions of separate collection, classified storage, sealed storage of kitchen waste, not mixed with other domestic waste;
(2) Put the kitchen waste into the special collection facilities and designated places provided by the collection and transportation unit, and keep the special collection facilities clean and in good condition and the surrounding environment sanitary;
(three) timely delivery of kitchen waste to the kitchen waste collection and transportation units that meet the provisions of Article 7 of these Measures;
(four) the establishment of kitchen waste generation ledger, a true and complete record of kitchen waste generation time, type, quantity, destination and so on. ;
(5) Installation of anti-pollution facilities such as oil-water separators or grease traps shall meet the requirements of environmental protection and ensure their normal use;
(six) to pay the municipal solid waste disposal fee according to the charging standard determined by the municipal government. Eleventh kitchen waste collection and transportation units shall perform the following obligations:
(a) the identification of the special collection facilities for kitchen waste provided is unified and standardized;
(II) Establish a ledger for the collection and transportation of kitchen waste, truly and completely record the collection and transportation time, type, quantity and destination of kitchen waste, and submit data and statements to the city, county and district administrative department of city appearance and environmental sanitation every month;
(3) Collect and transport kitchen waste in time according to the standards and norms of environmental sanitation operation and the agreement of collection and transportation service, and transport it to the disposal place designated by the municipal and county administrative department of city appearance and environmental sanitation;
(4) Vehicles used for collecting and transporting kitchen waste shall be kept clean and sealed, painted with uniform identification marks, equipped with driving and loading and unloading recorders as required, and connected with the digital urban management information system at the corresponding level;
(five) civilized operation in the process of kitchen waste collection, after the completion of the operation, timely reset the collection facilities and clean up the job site;
(six) shall not be discarded or scattered in the process of transportation;
(seven) shall not be closed without authorization, if it is really necessary to close, report in accordance with the relevant provisions of the state, and be closed after approval. Twelfth kitchen waste disposal units shall comply with the following provisions:
(a) in accordance with the relevant provisions of the state and technical standards, the disposal of kitchen waste;
(two) in accordance with the provisions of the time and requirements to receive food waste, not to receive food waste outside the scope of application of these measures;
(three) in accordance with the requirements and relevant safety technical specifications, equipped with kitchen waste disposal equipment and facilities to ensure the safe operation of the disposal equipment and facilities;
(4) establish a ledger for the disposal of kitchen waste, truly and completely record the time, type, quantity and destination of the disposal of kitchen waste, and submit data and statements to the municipal, county and district administrative departments of city appearance and environmental sanitation every month;
(five) in accordance with the provisions of the disposal facilities, equipment performance and environmental protection indicators for environmental monitoring, testing and evaluation; The discharge of waste water, waste gas and waste residue shall meet the requirements of ecological environment protection;
(six) shall not be closed without authorization, if it is really necessary to close, report in accordance with the relevant provisions of the state, and be closed after approval.