Food vendors (hereinafter referred to as vendors) are designated points regularly set up stalls selling food, on-site food operators. Article IV of the people's governments at or above the county level food safety coordination agencies, responsible for small workshops and vendors of food safety work of comprehensive coordination, supervision, guidance, coordination of major food safety accidents and responsibility for the investigation and handling of work.
People's governments at or above the county level related to food safety supervision and management departments in accordance with the following division of responsibilities, small workshops and vendors to perform supervision and management responsibilities:
(a) health departments are responsible for the development of local standards for food safety in accordance with their duties and emergency response to accidents and related work;
(b) industrial and commercial administration is responsible for the market of small workshops, market outside the on-site production and sale of
(ii) industry and commerce administration is responsible for the supervision and management of small workshops in the market, small workshops outside the market mainly for on-site production and sale, and vendors who do not provide food service;
(iii) quality and technology supervision departments are responsible for the supervision and management of small workshops outside the market not mainly for on-site production and sale;
(iv) food and drug supervision and management departments are responsible for the supervision and management of vendors who provide food service.
The people's governments at or above the county level in agriculture, animal husbandry and amenities and sanitation and other relevant departments in the prescribed scope of responsibilities to do a good job related to small workshops and vendors.
Township and township people's governments and street offices in accordance with the provisions of these regulations, is responsible for small workshops and vendors related work. Article 5 small workshops and vendors, should be in accordance with food safety laws, regulations and food safety standards, in accordance with environmental protection, amenity and sanitation management regulations, in the prescribed location and time in accordance with the law, to ensure that the production and operation of food hygiene, non-toxic, harmless. Article 6 The people's governments at or above the county level shall, in accordance with the principles of prosperity of urban and rural markets, strengthening market construction, standardizing market order, and facilitating the lives of the masses, support the healthy development of small workshops and vendors, and take the overall responsibility for the food safety of small workshops and vendors, and make overall arrangements for the supervision and management of small workshops and vendors. Article 7 The people's governments at or above the county level shall encourage small workshops to improve production conditions, increase production capacity, expand the scale of operation, and gradually transform into food production enterprises. Encourage small workshops to apply traditional techniques of production and processing, without the use of chemical food additives, to reduce the risk of food safety. Encourage vendors outside the market to enter markets, stores and other fixed places of operation. Article 8 Market operators, counter renters and fair organizers shall perform their management duties in accordance with the law, and cooperate with the relevant authorities to do a good job related to small workshops and vendors. Article 9 Any organization or individual has the right to report small workshops and vendors in food production, processing and operation in violation of food safety laws and regulations. Chapter II of the small workshop license and vendor registration Article 10 The application for small workshop license shall have the following conditions:
(a) with food raw material handling and food processing, packaging, storage and other places, to maintain the environment of the place is clean and tidy, and maintain a prescribed distance from the toxic, hazardous places and other sources of pollution;
(b) with the production of equipment or facilities, with the appropriate disinfection, Changing, washing, lighting, illumination, ventilation, antiseptic, dustproof, fly-proof, rodent-proof, insect-proof, washing, and waste water treatment, storage of garbage and waste equipment or facilities;
(3) food safety management personnel and regulations to ensure food safety;
(4) have a reasonable layout of the equipment and process flow, to prevent cross contamination of the food to be processed and the direct food, raw materials and finished products, to avoid food contact with the food;
(5) have a reasonable layout and technology, to prevent cross contamination of the food to be processed and direct food, raw materials and finished products, to avoid food contact with the food. Cross-contamination of food to be processed and food for direct entry, raw materials and finished products, to avoid food contact with toxic and unclean substances. Article XI in the market to start a small workshop and outside the market to start on-site production and sale of small workshops, should be approved at the local county level or above the name of the administration for industry and commerce, with proof of business premises and other documents to submit a written application, after reviewing the conditions to be a small workshop permit, with a permit to apply for a business license.
Outside the market to start not mainly on-site sales of small workshops, should be approved at the local county level above the name of the administration for industry and commerce, with proof of premises and other documents to the county quality and technical supervision departments to submit a written application, after examination and meet the conditions, to be a small workshop license, with a permit to the administration for industry and commerce to apply for a business license. Article XII vendors engaged in food business, shall have the following conditions:
(a) business premises with closed garbage, dirt and waste oil and grease storage facilities, surrounded by no garbage, sewage, open toilets, no livestock, poultry farming, and other open sources of pollution;
(b) the production and sale of food have the appropriate dust-proof, rain-proof, sun-proof, rodent-fly insect-proofing facilities;
(C) the use of food packaging containers, tools and contact with food vending facilities are non-toxic, harmless, in line with health requirements;
(D) water in line with the health standards for drinking water.