article 1 these measures are formulated in accordance with the food hygiene law of the people's Republic of China and relevant laws and regulations, combined with the actual situation of this municipality, in order to ensure food hygiene, prevent food pollution and harmful factors from harming human bodies, safeguard people's health and enhance people's physique. Article 2 Anyone who engages in food production and operation within the administrative area of this Municipality shall abide by these Measures. Article 3 People's governments at all levels shall strengthen their leadership over the supervision and administration of food hygiene.

the health administrative department of Lhasa is in charge of the supervision and management of food hygiene within the administrative area of this municipality; The health administrative departments of counties (districts) shall be responsible for the supervision, management and testing of food hygiene within their jurisdiction.

relevant departments of industry and commerce, quarantine, technical supervision, etc. shall, according to their respective responsibilities, cooperate with the administrative department of health to do a good job in food hygiene management. Article 4 The food hygiene inspection unit determined by the health administrative department of the autonomous region shall be responsible for food hygiene inspection and monitoring. Article 5 The people's governments at or above the county (district) level shall set up food hygiene supervisors. Food hygiene supervisors shall be qualified professionals, appointed with the approval of the people's government at the same level, issued with certificates, and performed the tasks assigned by the health administrative department. Article 6 Food hygiene supervisors must dress neatly, wear signs, show their certificates, enforce the law impartially, be loyal to their duties, and may not abuse their powers for personal gain. Article 7 The administrative department for industry and commerce and the administrative department for health shall set up a reporting telephone number to promptly accept and investigate reports and complaints about violations of these measures. If the prosecutor requests confidentiality, the relevant units shall keep it confidential. Article 8 The catering industry (including food vendors and food producers and operators in urban and rural fairs) shall meet the following hygiene requirements in the process of food production and operation:

(1) The internal and external environment of the production and operation sites shall be clean, and there shall be no garbage dumps, manure fields, sewage pits, open toilets, livestock and poultry farms and other open pollution sources within 25 meters;

(2) catering business households should have sanitary facilities or conditions such as cleaning, disinfection, cleaning, anti-corrosion, sewage discharge and waste storage; Do not have the cleaning and disinfection conditions of food stalls, must focus on disinfection or the use of disposable tableware;

(3) Tableware, drinking utensils, knives, plates and containers for cutting and containing cooked food should be washed and disinfected before and after use; Containers, tools, packaging materials, weighing instruments, operating tables, shelves, cupboards and cabinets that come into contact with food shall be safe and clean;

(4) When selling unpackaged food for direct import, there should be a clean cover or covering, and the food should be separated from the goods and money; When selling, you must use sales tools and attach clean and non-toxic packaging materials;

(5) raw and cooked foods and their containers and utensils should be strictly separated to prevent food pollution;

(6) cooked food and halogen products should be cooked thoroughly, and those that can be sold overnight must be refrigerated or heated thoroughly before sale;

(7) The oil used for frying food should meet the hygiene requirements, and the residue should be filtered and removed after each use, and it should be replaced in time according to the oil quality;

(8) water must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state; The detergents and disinfectants used shall be safe and harmless to human body;

(9) The type, scope and dosage of food additives must comply with the relevant provisions of the state and the autonomous region;

(11) Food producers and marketers should maintain personal hygiene. When producing and selling food, they must wash their hands and wear clean work clothes;

(11) other requirements stipulated by the health administrative department of the state and the autonomous region. Article 9 it is forbidden to produce and market the following foods:

(1) foods that are spoiled, moldy, unclean, contaminated or contain toxic and harmful substances and their raw materials;

(2) foods that should be inspected and quarantined but have not been inspected or quarantined or are unqualified;

(3) Food made of non-food raw materials or non-food chemicals, medicines, poppy shells, seeds, etc.;

(4) food made by abusing saccharin, pigment and other additives and food adulterated;

(5) Edible raw materials and their products soaked or processed with toxic and harmful chemicals;

(6) Dead eels, soft-shelled turtles, turtles, crabs, shellfish, etc. (except frozen products and dried products) and foods processed with the above raw materials;

(7) food fried with spoiled edible oil;

(8) Water-injected meat, livestock, poultry and aquatic products that are chilled after adding water and repeatedly frozen after thawing;

(9) foods that have exceeded the shelf life;

(11) salt and non-iodized salt produced privately without the approval of the salt industry department and the health administrative department;

(11) Food beyond the production and business scope permitted by the Food Hygiene License;

(12) Other foods that do not meet the hygiene standards and regulations. Article 11 A food producer or operator shall obtain a hygiene license issued by the health administrative department at or above the county (district) before applying for registration with the administrative department for industry and commerce; Those who have not obtained the hygiene license shall not engage in food production and business activities.

the hygiene license is verified once a year; Food producers and business operators shall not forge, alter or lend hygiene licenses; It is not allowed to change or exceed the contents approved by the hygiene license and engage in food production and operation. Eleventh food production and marketing personnel should be designated by the health administrative department of medical and health institutions for health examination, health certificate and food hygiene knowledge and related legal knowledge training qualified, can be employed.

the health certificate is verified once a year; Food producers and business operators shall not alter, transfer, lend or forge health certificates.