Article 1 In order to strengthen the management of halal food, respect the customs and habits of ethnic minorities, safeguard the legitimate rights and interests of ethnic minorities, and promote national unity, these Regulations are formulated in accordance with relevant national laws and regulations and combined with the actual situation of this province. Article 2 The term "halal food" as mentioned in these Regulations refers to the food that conforms to the custom of muslim food and is produced and operated in the name of halal food. Article 3 These Regulations shall apply to the production, storage, transportation, sales, supervision and management of halal food within the administrative area of this province. Article 4 People's governments at all levels shall incorporate the construction of halal food outlets into the overall planning of urban and rural construction, strengthen the management of halal food, and protect the time-honored and well-known brands of halal food production and operation.

People's governments at all levels shall encourage and support qualified units and individuals to engage in halal food production and business activities, and give support in investment, taxation, credit and other aspects in accordance with relevant state regulations. Fifth people's governments at or above the county level shall be responsible for the implementation of these regulations.

The administrative departments of industry and commerce, commerce, health, labor, quality and technical supervision of the people's governments at or above the county level shall be responsible for the supervision and management of the production and operation of halal food according to their respective duties. Sixth people's governments at all levels and the news media should strengthen the publicity and education of respecting the customs and habits of ethnic minorities.

Units and individuals engaged in the production and operation of halal food shall publicize and educate their employees on relevant laws, regulations, national policies and knowledge of national customs.

All units and individuals should respect the dietary customs of ethnic groups with muslim food habits, and shall not discriminate or interfere in any way. Article 7 Enterprises and individuals applying to engage in the production and operation of halal food shall be put on record by the ethnic affairs administrative department of the local people's government at or above the county level, obtain the halal logo, and obtain the relevant license from the administrative department for industry and commerce before starting business. Article 8 A producer or operator of halal food shall meet the following conditions: (1) The legal representative of an enterprise that produces and operates halal food or the persons in charge of its production and operation activities include ethnic minorities who are used to eating halal food; (two) the production and management of halal food enterprises have a certain proportion of employees who are used to muslim food; (three) employees in key positions such as raw material procurement, main cooking and warehouse storage. , held by people of ethnic groups with Muslim eating habits; (4) Having special transport vehicles, measuring instruments, production tools, storage containers and places for processing and selling halal food; (5) Individual industrial and commercial households engaged in the production and operation of halal food are members of ethnic groups with halal food habits. Article 9 The following materials shall be submitted when applying for the Muslim sign: (1) The total number of employees in the enterprise and the list of ethnic employees with muslim food habits, identity cards and their photocopies; (two) the identity card, appointment letter and a copy of the person in charge of the production and business activities of the enterprise with the habit of halal food; (3) the identity card of individual industrial and commercial households and its copy. Tenth people's governments at or above the county level shall, within ten working days from the date of receiving the application materials, issue halal signs to those who meet the requirements; Do not meet the conditions, shall not be issued, and explain the reasons in writing. Eleventh enterprises and individuals that produce and operate halal food shall hang halal signs in a prominent position in the production and business premises. Twelfth enterprises and individuals engaged in the production and operation of halal food shall return the halal signs in time if they rent, exchange, sell or close down or go bankrupt.

Enterprises and individuals engaged in the production and operation of halal food are leased, redeemed and sold, and the nature of halal food has not changed. The transferee shall go to the ethnic affairs management department for re-filing and obtain the halal logo. Thirteenth halal food production and operation enterprises listed in the designated production enterprises of ethnic minority products enjoy the preferential policies of the state and the province. Article 14 Enterprises and individuals engaged in the production and marketing of halal food shall indicate the word "halal" or symbols with halal meaning on their store names, signboards, names and packages of halal food.

Enterprises and individuals engaged in the production and operation of halal food shall not contain the language, words or images that are taboo in halal food.

Enterprises and individuals that produce and operate non-halal food are prohibited from marking the word "halal" or symbols with halal meaning on their store names, signboards, food names and packages. Article 15 stalls and counters selling halal food in bazaars, shopping malls and other comprehensive business places shall be set up separately from stalls and counters selling halal taboo food.

Personnel selling halal food in bazaars, shopping malls and other comprehensive business places shall not be mixed with those selling halal taboo food. Sixteenth enterprises and individuals producing halal meat and its products shall implement the operating rules for the procurement, feeding and production of halal food. Seventeenth Muslim livestock and poultry slaughter. Muslim livestock and poultry slaughterhouses should be reasonably determined according to the ethnic distribution with muslim food customs.

The slaughter of Muslim livestock and poultry must be carried out in accordance with the traditional customs of the ethnic groups with muslim food customs.