article 1 in order to strengthen the management of kitchen waste, maintain the city appearance and environmental sanitation, safeguard people's health, and promote the harmless treatment and rational utilization of kitchen waste, these measures are formulated in accordance with relevant laws, regulations and rules, combined with the actual situation of this municipality. Article 2 The term "kitchen waste" as mentioned in these Measures refers to food residues, food processing wastes and waste edible oils and fats produced by food producers and operators in food production and business activities other than residents' daily life.
the waste edible oils and fats mentioned in the preceding paragraph refer to the oils and fats in kitchen wastes, oil-water mixtures and oils and fats produced after separation by oil-water separators and grease traps. Article 3 These Measures shall apply to the generation, collection, transportation, disposal and related supervision and management activities of kitchen waste within the administrative area of this Municipality. Article 4 The municipal administrative department of city appearance and environmental sanitation shall be responsible for the supervision and management of kitchen waste within its administrative area.
the city appearance and environmental sanitation administrative departments at the county level shall be responsible for the supervision and management of kitchen waste within their respective jurisdictions according to their management authority.
the administrative departments in charge of development and reform, letter, public security, finance, water conservancy (water affairs), agriculture, commerce, health, environmental protection, food and drug supervision, price control, industry and commerce, quality supervision, etc. shall, according to their respective functions and duties, do a good job in the supervision and management of kitchen waste. Article 5 This Municipality advocates reducing the amount of kitchen waste by listing clean vegetables, improving processing technology and saving meals.
people's governments at all levels should encourage scientific research and innovation in the collection, transportation and disposal of kitchen waste, and promote the harmless treatment and resource utilization of kitchen waste.
people's governments at all levels shall commend and reward units and individuals that have made remarkable achievements in the harmless treatment and resource utilization of kitchen waste. Article 6 The catering industry association shall play the role of industry self-discipline, participate in the formulation of relevant standards, and standardize industry behavior. Popularize methods to reduce kitchen waste, include the management of kitchen waste in the rating scope of catering enterprises, and urge catering enterprises to do a good job in the harmless treatment and resource utilization of kitchen waste. Article 7 Food producers and business operators are responsible for the collection, transportation and disposal of the kitchen waste they produce.
food producers and operators should separate kitchen waste from non-kitchen waste, and make it clear every day.
food producers and operators should set up kitchen waste collection containers that meet the standards, and keep the kitchen waste collection containers and pollution prevention facilities in good condition and normal use.
food producers and business operators are not allowed to dump or pile up kitchen waste at will, and are not allowed to discharge kitchen waste into public drainage facilities, rivers, public toilets and domestic waste collection facilities. Article 8 Food producers and business operators may collect, transport and dispose of their own kitchen waste if they have vehicles and equipment that meet the prescribed requirements.
if food producers and business operators collect, transport and dispose of kitchen waste by themselves, they shall meet the conditions stipulated by the administrative departments of city appearance and environmental sanitation, and file the collection, transportation and disposal plans with the administrative departments of city appearance and environmental sanitation, and go through the relevant formalities. Article 9 The collection, transportation and disposal units of kitchen waste (hereinafter referred to as the collection and transportation units) shall be determined by the administrative department of city appearance and environmental sanitation through fair competition such as bidding, and obtain the service license for business collection, transportation and disposal. Article 11 Every year, food producers and business operators shall report to the local administrative department of city appearance and environmental sanitation the disposal methods of their own kitchen waste. Commissioned collection, transportation and disposal, should be handed over to the operating collection, transportation and disposal service license units for processing, and bear the relevant expenses in accordance with the provisions. Article 11 The food waste shall be transported in a sealed manner, and the transportation equipment and containers shall be marked with food waste, and kept clean and intact, and shall not be leaked or scattered during transportation. Article 12 The kitchen waste disposal unit shall, in accordance with the relevant provisions, maintain the city appearance and environmental sanitation around the disposal site, and shall, in accordance with the relevant provisions of environmental protection, take effective pollution prevention and control measures in the treatment process; If microbial agents are used to treat kitchen waste, microbial agents that meet the requirements shall be used and corresponding safety control measures shall be taken.
the kitchen waste disposal unit shall maintain the continuous and stable operation of the treatment facilities, and shall report to the administrative department of city appearance and environmental sanitation in writing 1.5 days in advance when the equipment is stopped for maintenance. Article 13 The type and quantity of kitchen waste collected and transported by the collection and transportation unit of kitchen waste shall be confirmed by the food producers, operators and disposal units.
the collection, transportation and disposal units of kitchen waste should establish collection, transportation and disposal ledgers to ensure the authenticity of the data, and report the types and quantities of kitchen waste to the local city appearance and environmental sanitation administrative department every month.
the county-level city and district administrative department of city appearance and environmental sanitation shall submit the collection, transportation and disposal of kitchen waste to the municipal administrative department of city appearance and environmental sanitation every quarter. Article 14 A food producer or operator shall sign a contract for the collection and transportation of kitchen waste with a collection and transportation service license, and report it to the local city appearance and environmental sanitation administrative department for the record. Food producers and operators shall provide a contract for the collection and transportation of kitchen waste when going through the relevant formalities and annual examination with the departments of environmental protection, food and drug supervision and quality supervision; Units that collect, transport and dispose of kitchen waste by themselves shall provide the recorded collection, transportation and disposal plans.