Chapter 1 General Provisions Article 1 In order to respect the halal eating habits of the Hui and other ethnic minorities and strengthen the management of halal food, in accordance with the "Regional Ethnic Autonomy Law of the People's Republic of China" and relevant laws, These regulations are formulated in accordance with the provisions of administrative regulations and in combination with the actual conditions of the autonomous region. Article 2 The term "halal food" as mentioned in these Regulations refers to food that is produced, processed, stored, transported, and sold (hereinafter referred to as production and operation) in accordance with the living habits of Hui and other ethnic minorities who have halal eating habits. Article 3 Units and individuals engaged in halal food production, operation, and management activities within the administrative area of ??the autonomous region must abide by these regulations. Article 4 The ethnic affairs department and the industrial and commercial administration department of the People's Government of the autonomous region are responsible for the management and supervision of halal food within their respective administrative regions.
The ethnic affairs departments and industrial and commercial administrative departments of the municipal and county (district) people’s governments are responsible for the management and supervision of halal food within their jurisdiction.
The health, economic and trade, urban construction, quality and technical supervision, public security, quarantine and other departments of the people's governments at all levels shall assist in the management and supervision of halal food in accordance with their respective responsibilities. Article 5 People's governments at all levels encourage and support the research and development of halal food with local characteristics. Article 6 People's governments at all levels shall strengthen the publicity and education of relevant laws, regulations and ethnic and religious policies.
All units and individuals should respect the halal eating habits of Hui and other ethnic minorities.
Any unit or individual has the right to report violations of these regulations to the relevant competent authorities. Chapter 2 Management Measures Article 7 The autonomous region shall implement a management system for issuing "Halal Food Quarantine Business Certificate" and halal labels to enterprises and individual industrial and commercial households engaged in the production and operation of halal food.
When the industrial and commercial administrative department examines the name or trade name of an enterprise, it will not use the word "halal" on enterprises and individual industrial and commercial households that have not applied for a "Halal Food Approval Certificate" and a halal label. Article 8 The "Halal Food Approval Certificate" and halal labels are supervised by the ethnic affairs department of the autonomous region and issued by the ethnic affairs department of the city, county (district).
No unit or individual may forge, transfer, rent or sell the "Halal Food Approval Certificate" and halal signs. Article 9 For enterprises that apply for the "Halal Food Quarantine Business Certificate" and halal signs, the following personnel must be Hui or other ethnic minorities with halal eating habits:
(1) Production, operation, catering Heads of departments;
(2) Purchasing, storage and cooking personnel;
(3) More than 40% of employees in production or service positions.
For individual industrial and commercial households that apply for the "Halal Food Quarantine Business Certificate" and halal signs, their owners and cooking staff must be Hui or other ethnic minorities with halal eating habits. Article 10 Enterprises and individual industrial and commercial households engaged in the production and operation of halal food shall apply for the "Halal Food Approval Business Certificate" from the local ethnic affairs department of the city, county (district) with the ID card of the legal representative or owner of the enterprise. and halal signage.
If shopping malls, supermarkets, hotels and other diversified businesses operate halal food and need to hang halal signs, they must apply for a halal sign with a copy of the company's business license.
The ethnic affairs department shall respond within ten working days from the date of receipt of the application, and issue a "Halal Food Approval Business Certificate" and a Halal label to those who meet the conditions. Article 11 Enterprises and individual industrial and commercial households engaged in the production and operation of halal food shall hang the "Halal Food Quarantine Business Certificate" and halal signs obtained by them in a conspicuous position on the production and operation site. Enterprises stipulated in Paragraph 2 of Article 10 of these Regulations shall hang the halal signs they have obtained according to law in a conspicuous position of their business premises.
Enterprises and individual industrial and commercial households that have not obtained the "Halal Food Quarantine Business Certificate" and halal signage are not allowed to hang signs with the word "Halal" in their business premises.
Catering establishments with hotels, pubs, restaurants, and bars as their signboards are not allowed to use the name "halal" and are not allowed to hang graphic signs that symbolize the meaning of halal.
Article 12 Enterprises and individual industrial and commercial households engaged in the production and operation of halal food shall carry out production and business activities in accordance with the halal eating habits of the Hui and other ethnic minorities, and educate their employees on food hygiene laws and regulations, ethnic and religious policies, and the laws and regulations of the Hui and other ethnic minorities. Training and education on ethnic halal eating habits. Article 13 Enterprises and individual industrial and commercial households engaged in the production and operation of halal food shall strengthen the management of production and operation equipment and sites. Their warehouses, production and processing tools, measuring instruments, food transportation vehicles, and production and operation sites must be dedicated exclusively.
Mixing of halal food with non-halal food is prohibited. Article 14 In halal canteens for employees of agencies, groups, enterprises and institutions, and halal canteens in schools, hospitals, prisons and other places with specific service targets (hereinafter referred to as halal canteens in units), their purchasing, storage and cooking personnel must be Hui people or other ethnic minorities with halal eating habits.
The warehouses, cooking tools, measuring instruments, food transportation vehicles and production sites of the halal canteen in the unit must be dedicated. Article 15 Halal beef, mutton and other Halal livestock and poultry meat shall be slaughtered in accordance with Halal dietary customs. Article 16 No one may bring foods and raw materials that are taboo to the Hui people or other ethnic minorities with halal eating habits into halal food production sites or halal catering establishments.