The provincial health administrative department is in charge of the supervision and management of food hygiene in the whole province; The health administrative department at or above the county level shall be in charge of the supervision and administration of food hygiene within its administrative area; All relevant departments are responsible for the management of food hygiene within their respective functions and duties. Article 4 Social organizations and individuals are encouraged and protected to supervise food hygiene. Anyone who violates the laws, regulations, rules and relevant provisions of food hygiene has the right to report and accuse. The relevant administrative organs should seriously investigate and deal with it. Chapter II Hygiene of Food and Products Used for Food Article 5 Whoever engages in food production and marketing must comply with the provisions of the Food Hygiene Law and the following hygiene requirements:
(a) there must be a fixed food production and business premises;
(two) food production and business premises shall not produce, store or operate toxic, harmful and other items that may cause food pollution;
(three) food production and business premises and pit toilets, garbage or waste dumps and other pollution sources should be more than 25 meters apart;
(4) Food production and business premises must be kept clean and hygienic, drainage must be smooth, there must be closed facilities for storing dirt, tools and utensils that come into direct contact with food must be kept clean, and there must be special cleaning and disinfection facilities;
(five) the production and sale of cold dishes or cold food and other direct entrance food, there must be a special person, a special room, special tools, special disinfection facilities and special refrigeration equipment.
(six) the catering industry must have tableware (drinking utensils) suitable for the variety and quantity of production and operation, and the disinfection must meet the national hygiene standards;
(seven) engaged in food delivery business must have a special catering room, food delivery car, and ensure cleanliness, to prevent food pollution;
(eight) the storage places and facilities of food and food raw materials must comply with the relevant provisions of the state;
(9) When engaging in food production and operation, food producers and operators must dress neatly, and must not smoke, wear rings, bracelets and other ornaments that may affect food hygiene, and must not keep long nails or apply nail polish. Article 6 The production and marketing of the following foods are prohibited:
(1) prepared with non-edible alcohol;
(two) water-injected meat and meat and meat products that do not meet the national regulations on veterinary drug residues;
(3) puffer fish, poisonous wild mushrooms and shellfish, dead turtles, eels and river crabs, moldy sugarcane, tremella, peanuts and other poisonous animals and plants;
(four) containing pesticides and additives used without permission;
(5) using grain and oilseeds that have been treated with pesticides and fertilizers as food raw materials;
(six) the contents of harmful substances such as hormones and pesticide residues in food raw materials do not meet the requirements of the state;
(seven) without the examination and approval of the administrative department of health of the State Council, the food and new resource food with specific health care functions are marked without authorization;
(eight) without the examination and approval of the provincial health administrative department, food, special nutritious food, infant food, fortified food and disposable tableware produced with articles that are both food and medicine as raw materials;
(nine) without health inspection or inspection unqualified factory;
(ten) imported food does not meet the national hygiene standards or food hygiene management regulations;
(eleven) in order to prevent diseases and other special requirements, the provincial people's government explicitly prohibits the sale;
(twelve) other do not meet the food hygiene standards and hygiene requirements. Article 7 It is prohibited to produce and operate chemical products for food (including food additives), food packaging materials and containers, and tools and equipment for food that have not been approved according to regulations.
It is forbidden to use toxic substances such as recycled plastics, phenolic resin, fluorescent whitening agent, non-edible paraffin and asphalt to make food tools, food containers, food packaging materials and production tools or equipment that directly contact food. Article 8 Special containers, packaging materials and equipment for food shall be marked with the words "for food use" on the packaging. Chapter III Food Hygiene Management Article 9 Food production and marketing enterprises and their competent departments shall establish and improve the food hygiene management system, and be equipped with full-time or part-time food hygiene management personnel.
The administrative departments and trade organizations in the food production and marketing industries shall do a good job in the publicity and implementation of the Food Hygiene Law and these Measures, assist the administrative departments of health in the supervision and management of food hygiene, and accept the guidance of the administrative departments of health. Article 10 For foods for which the state has not formulated hygiene standards, the provincial health administrative department shall formulate local standards and submit them to the provincial people's government for approval before implementation. Local food quality standards formulated by relevant departments, in which the relevant health indicators must be examined and agreed by the provincial health administrative department. Article 11 Food peace enterprises shall formulate their own product hygiene standards for foods that have not formulated national and provincial hygiene standards, and the relevant hygiene indicators must be reviewed and agreed by the health administrative department with management power in accordance with the principle of hierarchical management.