Chapter I General Provisions Article 1 In order to ensure food hygiene, prevent food pollution and harmful factors from harming human health, safeguard people's health and enhance people's physique, these Regulations are formulated in accordance with the Food Hygiene Law of People's Republic of China (PRC) (hereinafter referred to as the Food Hygiene Law) and relevant national laws and regulations, combined with the actual situation of this province. Article 2 All units and individuals engaged in food production and operation within the administrative region of this province must abide by the Food Sanitation Law and these Regulations.

These Regulations apply to all foods, food additives, food containers, packaging materials and tools, equipment, food detergents and disinfectants; It is also suitable for food production and business premises, facilities and related environments. Third provincial health administrative departments in charge of the province's food hygiene supervision and management. City (prefecture) and county (city, district) health administrative departments shall be responsible for the supervision and management of food hygiene within their respective administrative areas in accordance with the scope of duties.

The relevant departments of the people's governments at or above the county level and organizations with the function of managing public affairs shall be responsible for the management of food hygiene within their respective functions and duties. Article 4 People's governments at all levels shall strengthen their leadership over food hygiene and incorporate it into the national economic and social development plan at the corresponding level. Article 5 Any unit or individual has the right to report and accuse acts that violate food hygiene laws, regulations, rules and relevant provisions. Chapter II Food Hygiene Article 6 Food shall be non-toxic and harmless, meet the prescribed nutritional requirements, and have corresponding sensory properties such as color, smell and taste. Article 7 The process of food production and marketing must meet the following hygiene requirements:

(a) food production and business premises must be easy to clean and rinse, and should keep a distance of more than 25 meters from pollution sources such as pits, toilets and garbage dumps, and the distance from other toxic and harmful places shall be implemented in accordance with relevant state regulations;

(2) Food production and business premises shall not simultaneously produce, store or deal in unclean articles that are toxic, harmful or liable to cause food pollution;

(3) When killing insects and rodents in food processing, storage and sales places, utensils or low-toxic pesticides and rodenticides shall be used, and food shall not be polluted, and lubricants of food processing machines and tools shall not pollute food;

(four) catering units should have enough revolving meals (drinks), special disinfection equipment and special cleaning cabinets for fly prevention and dust prevention, and there are special personnel responsible for disinfection and storage. Dining utensils in hotels, guest houses, canteens and restaurants should be disinfected every meal;

(5) Having anti-corrosion facilities suitable for food production and operation;

(six) hotels and restaurants to sell cold meat and cold dishes, should be special tools, special disinfection equipment, special refrigeration equipment;

(7) An enterprise engaged in food delivery business shall have a special pantry, and cold, meat and hot food shall not be mixed in the same container. The food container shall be marked with the production time, time limit and the name and address of the production unit;

(eight) packaging containers, tools and equipment for transporting and loading and unloading food shall meet the hygiene requirements, and food shall not directly contact the ground and unclean items. It is forbidden to transport food in the same car (compartment) with toxic and harmful substances such as pesticides and fertilizers. Food imported directly in bulk should use special containers and means of transport, and be cleaned and disinfected regularly;

(nine) when selling directly imported food, there should be fly-proof and dust-proof equipment and special tools before selling; Preserved food, cakes, sugar, cooked food and other foods. Directly imported, it shall be packaged with clean and nontoxic packaging materials and then sold;

(10) Warehouses and warehouses for storing food and food raw materials shall be ventilated and dry, and toxic and harmful substances and other sundries shall not be stored. Food should be separated from the ground and the wall according to regulations, and stored in categories;

(eleven) food production and marketing personnel shall hold health certificates, wear clean work clothes and maintain personal hygiene. Personnel engaged in the production and operation of directly imported food shall not wear ornaments and nail painting that may affect food hygiene when taking up their posts. Article 8 The production and marketing of the following foods are prohibited:

(1) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;

(2) Livestock and poultry meat and its products with veterinary drug residues exceeding national and provincial standards;

(3) Aquatic products and animal viscera soaked with non-edible chemicals;

(4) using non-food additives or using food additives such as saccharin and pigment that exceed the hygiene standards;

(five) the use of non edible alcohol mixed with alcohol, saccharin, pigment, essence and other counterfeit drinks;

(six) unpackaged puffed food and mixed vinegar and soy sauce that do not meet the hygiene requirements;

(seven) puffer fish, poisonous mushrooms and other toxic animal and plant foods;

(8) Stereotyped packaged food without food packaging labels such as product name, place of origin, factory name, production date, batch number or code number, specification, shelf life, formula or main ingredients, eating method, approval number or hygiene license number;

(nine) grain and oil soaked with pesticides and fertilizers;

(10) Frozen meat, fresh meat, poultry, etc. Water injection, mixing with water or using pigments;

(eleven) food to promote medical effect. Article 9 A special store (cabinet) or warehouse shall be set up to handle and store food additives. Article 10 The production and marketing of food containers, packaging materials, tools and equipment for food shall comply with the provisions of Chapter IV of the Food Sanitation Law and meet the following requirements:

(1) Paper, plastic, rubber, metal materials and other products and coatings that come into direct contact with food must conform to hygiene standards and hygiene management measures, and the words for food shall be marked on the product manual or product label;

(2) Additives for tools, containers and packaging materials used for food production shall meet the hygiene standards; It is forbidden to add harmful additives such as fluorescent whitening agent in the production of food packaging paper, and food-grade paraffin should be used as wax for food packaging paper; The ink and pigment of packaging paper should meet the requirements of food hygiene;

(3) It is forbidden to use waste plastics, phenolic resin and toxic substances that are prohibited by the state to make tools for food, food containers, packaging materials and production tools or equipment that directly contact food; Tools and containers for producing food with recycled aluminum shall conform to the national hygiene standards and regulations.