Regulations for the implementation of food hygiene management in urban and rural fairs in Jilin Province

Article 1 These Regulations are formulated for the purpose of conscientiously implementing the Food Hygiene Law of People's Republic of China (PRC) (for Trial Implementation) and managing the food hygiene of urban and rural fairs in our province. Article 2 These Regulations shall apply to food producers and traders in urban and rural fairs in our province, as well as the food, food additives, food containers, packaging materials, tools and equipment for food, food production and business premises and facilities and related environment. Article 3 The food hygiene management of urban and rural fairs and the environmental sanitation work of bazaars shall be the responsibility of the food hygiene management personnel (inspectors) of the administrative department for industry and commerce; Food hygiene supervision, sampling inspection and food hygiene management personnel training in the market shall be the responsibility of the food hygiene supervision institutions; The quarantine and inspection of livestock, poultry, animals and their meat shall be the responsibility of the veterinary health inspectors of the agriculture and animal husbandry department. Any food found in the market that hinders food safety shall be handled by the food hygiene inspector of the market management department and the supervisor of the food hygiene supervision institution. Article 4 The administrative department for industry and commerce shall be responsible for the establishment of food sales desks (racks) or trading sheds (halls) and the provision of water supply facilities in permanent large-scale markets in cities. Engaged in food production and marketing in markets and streets should keep the environment clean and tidy, take measures to eliminate harmful insects such as flies and mice and their breeding conditions, and keep a prescribed distance from toxic and harmful places. Article 5 Units and individuals engaged in food production, processing and operation in bazaars and streets must apply to local food hygiene supervision institutions, and the Health Bureau at the same level will issue a Hygiene License for Food Production and Operation after signing qualified opinions. The applicant holds a certificate and applies to the local administrative department for industry and commerce for a business license. If it is necessary to change the production, processing and business scope, the change procedures must also be handled according to this procedure.

The above units and individuals engaged in food business activities, must also hold the "food production and operation hygiene license" and business license, bright card business, unlicensed business is strictly prohibited. Article 6 All foods sold in the market shall be classified according to varieties and sold at designated booths, and shall not be peddled in the market or traded outside the market. Raw materials, raw food and cooked food shall not be put together to prevent cross-contamination. Article 7 Directly imported foods, drinks, cut fruits and bulk sterilized milk must be sold in stalls of food kiosks (houses, cars, sheds, glass boxes and covers) (except for small sealed packages), and dust-proof and fly-proof equipment is required. Article 8 Food containers, packaging materials, food utensils, tabletops and weighing instruments that come into contact with food must be clean, non-toxic and harmless, and meet the hygiene requirements. It is forbidden to put food directly into the mouth with waste paper, books and newspapers or toxic plastic films.

Containers, tableware and drinking utensils containing cooked food for direct consumption must be cleaned and disinfected before use. Article 9 Personnel engaged in food business must have an annual health check-up and obtain a health certificate before taking up their posts. The health certificate should be carried with you for examination. Anyone who suffers from dysentery, typhoid fever, viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not participate in the production and business activities of direct contact with imported food. Article 10 Personnel engaged in the direct-imported food business should always maintain personal hygiene, wear clean white overalls and working caps, and must use tools to sell. Eleventh food sales must be fresh, non-toxic, harmless, in line with national food hygiene standards.

It is strictly prohibited to operate the following foods:

(a) corruption, moth-eaten, unclean, mixed with foreign objects or other abnormal sensory properties, which may be harmful to human health;

(2) Containing or contaminated with toxic and harmful substances, which are harmful to human health, such as puffer fish, poisonous mushrooms, bean sprouts germinated by chemical fertilizers, grain, oilseeds and dried vegetables. Grains, vegetables and fruits soaked or mixed with pesticides, with pesticide residues exceeding the national standards;

(three) containing pathogenic parasites and microorganisms, or microbial toxins exceeding the national standards;

(four) livestock, poultry, animals, aquatic animals and their products, pox meat and pox meat products. ;

(five) meat and its products that have not been inspected by veterinary hygiene, as well as cooked crabs, dead Monopterus albus, dead soft-shelled turtles and their products;

(six) unqualified homemade candy, "sugar man", syrup, cotton candy, etc. ;

(7) Colored water prepared with saccharin, essence and artificial pigment and all artificially colored food or food raw materials;

(8) Adding drugs (traditionally both food and drugs, but the formula of raw materials is approved by the provincial health administrative department, except those added as condiments or food fortifiers);

(nine) the container packaging is unclean, seriously damaged or polluted during transportation;

(ten) processed with non-food raw materials;

(eleven) doping, adulteration, forgery, affecting nutrition and health;

(twelve) beyond the shelf life;

(thirteen) bottled wine without trademark or registered trademark, as well as food with counterfeit trademark and canned food without production date;

(fourteen) due to special needs such as disease prevention, it is temporarily prohibited to sell;

(fifteen) containing additives that have not been approved by the administrative department of health of the State Council;

(sixteen) other do not meet the requirements of food hygiene standards.