chapter I general provisions article 1 these regulations are formulated in accordance with the environmental protection law of the people's Republic of China, the law of the people's Republic of China on the prevention and control of air pollution, the regulations on the prevention and control of air pollution in Hubei province and other laws and regulations, in combination with the actual situation of this municipality, in order to strengthen the prevention and control of oil fume pollution in catering services, improve the quality of atmospheric environment, safeguard public health and promote the construction of ecological civilization. Article 2 These Regulations shall apply to the prevention and control of oil fume pollution in catering services and its supervision and management within the administrative area of this Municipality. Article 3 The principle of planning first, prevention first, comprehensive treatment and liability for damage shall be adhered to in the prevention and control of cooking fume pollution in catering services. Article 4 The municipal and district people's governments (including the gedian Development Zone Administrative Committee and the Airport Economic Zone Administrative Committee, the same below) shall include the prevention and control of cooking fume pollution in catering services in the focus of air pollution prevention and control, improve the prevention and control mechanism of cooking fume pollution, increase financial input, and incorporate the prevention and control of cooking fume pollution in catering services into the assessment of environmental protection target responsibility system. Article 5 Operators of catering service industry are responsible for the prevention and control of cooking fume pollution in catering service industry, and shall abide by relevant laws and regulations and consciously accept the supervision and management of relevant departments. Article 6 The catering service industry association shall give full play to the role of self-discipline, guidance and service, actively publicize and popularize the advanced technologies and methods for the prevention and control of cooking fume pollution in the catering service industry, and regulate the cooking fume emission behavior in the catering service industry. Seventh people's governments at all levels and relevant departments and newspapers, radio, television, Internet and other media should strengthen the prevention and control of cooking fume pollution in catering services, popularize relevant laws and regulations and scientific knowledge, and raise citizens' awareness of atmospheric environmental protection. Chapter II Supervision and Management Article 8 The Municipal People's Government shall establish a joint meeting system attended by departments in charge of ecological environment, urban management and law enforcement, market supervision and management, natural resources and planning, housing and urban and rural construction, public security, etc., and coordinate and solve major issues in the prevention and control of soot pollution in catering services in a timely manner. Article 9 The competent department of ecological environment shall be responsible for the unified supervision and management of the prevention and control of cooking fume pollution in the catering service industry, organize the inspection of cooking fume emission in the catering service industry, and coordinate and urge other relevant administrative departments to perform their duties of supervision and management.
The urban management law enforcement department is responsible for inspecting the installation, use and maintenance of the fume purification facilities of catering service operators, and exercising the relevant administrative punishment power according to law.
Market supervision and management, natural resources and planning, housing and urban and rural construction, public security and other departments shall, within their respective responsibilities, supervise and manage the prevention and control of cooking fume pollution in catering services. Article 11 The competent department of ecological environment shall establish an information exchange and coordination linkage mechanism with urban management and law enforcement departments, timely transfer case clues, and identify and technically approve cases. Eleventh urban management law enforcement departments shall regularly publish the list of catering service operators who violate the provisions on the prevention and control of soot pollution in the catering service industry, and if the circumstances are serious, enter them into the social credit information service platform according to law and implement joint punishment for dishonesty. Twelfth any unit or individual has the right to report or complain about the behavior of cooking fume pollution in catering service industry.
the department that receives the report and complaint shall handle it according to law and give feedback to the reporter and complainant in a timely manner. If the reports and complaints are verified, the informants and complainants shall be commended and rewarded. Commendation and reward measures shall be formulated by the Municipal People's government. Chapter III Pollution Prevention and Control Measures Article 13 The development plan of catering service industry formulated by the Municipal People's Government shall conform to the requirements of urban and rural planning and air pollution prevention and control planning, scientifically set up the business areas of catering service industry, and coordinate with the surrounding natural and human environment.
the municipal and district people's governments should carry out special rectification of cooking fume pollution in catering services. Existing catering service establishments that do not meet the development plan of catering service industry shall not be rebuilt or expanded, and shall be gradually withdrawn. Article 14 It is forbidden to build, rebuild or expand catering services that produce oil fume, odor and waste gas in the following places:
(1) Residential buildings;
(2) Commercial and residential complex buildings without special flue;
(3) the commercial floor adjacent to the residential floor in the commercial and residential complex;
(4) other places as stipulated by laws and regulations. Article 15 When accepting the application for registration of catering service operators in industrial and commercial registration, the market supervision and management department shall inform the applicant in writing of the requirements for environmental impact assessment and installation of fume purification facilities, and copy the registration information of industrial and commercial registration to the competent department of ecological environment and the urban management law enforcement department respectively. Sixteenth new construction, renovation and expansion of catering services, environmental impact assessment system should be implemented according to law. Projects involving environmentally sensitive areas and self-built supporting sewage treatment facilities shall be submitted to the competent department of ecological environment for approval; Other projects shall be filed with the competent department of ecological environment. Seventeenth new construction, renovation and expansion of catering service projects, should be installed with its business scale, cooking technology to match the lampblack purification facilities, or take other measures to purify lampblack, so that lampblack discharge standards. Oil fume purification facilities shall be designed, constructed and put into use simultaneously with kitchen facilities.
the centralized collection and purification facilities for lampblack should be built in the catering service places. Article 18 the catering service operators shall maintain the oil fume purification facilities, keep the oil fume purification facilities in normal use, and establish a cleaning and maintenance ledger, and shall not idle or dismantle the oil fume purification facilities without authorization.