Changzhou City Catering Industry Pollution Prevention and Management Measures

Chapter 1 General Provisions Article 1 In order to prevent and control environmental pollution in the catering industry, guide and promote the healthy and orderly development of the catering industry, improve environmental quality, and protect public health, in accordance with the Environmental Protection Regulations of the People's Republic of China and the State Law, "Atmospheric Pollution Prevention and Control Law of the People's Republic of China", "Environmental Impact Assessment Law of the People's Republic of China" and other relevant provisions, these measures are formulated based on the actual situation of this city. Article 2 These Measures shall apply to the prevention and control of oil fume, noise, sewage, odor, etc. and related supervision and management activities in the catering industry within the administrative region of this city. Relevant regulations shall apply to the disposal and management of kitchen waste.

The term "catering industry" as mentioned in these Measures refers to the food production and operation industry that provides consumers with food and consumption places and facilities through instant processing and production, commercial sales, or service labor. Article 3 The prevention and control of pollution in the catering industry adheres to the principles of giving priority to prevention, controlling the source, combining prevention and control, and involving the public. Article 4 The people's government of the municipality (district) under its jurisdiction shall organize and lead the prevention and control of pollution in the catering industry within its own administrative area; the town people's government (subdistrict office) shall carry out relevant work on the prevention and control of pollution in the catering industry in accordance with the requirements of grid-based environmental supervision; the residents' committee (Village Committee) Assist in the prevention and control of pollution in the catering industry. Article 5: The environmental protection authorities shall implement unified supervision and management of pollution prevention and control in the catering industry.

Urban and rural construction, market supervision, urban and rural planning, urban management and other departments are responsible for the prevention and control of pollution in the catering industry in accordance with their respective responsibilities. Article 6: Catering service industry associations, catering chambers of commerce and other industry organizations should actively publicize and promote methods and methods for pollution prevention and control in the catering industry, give full play to the role of industry self-discipline, guidance and service, and standardize industry behavior.

Owners' committees and property service companies should discourage violations of laws, regulations and management protocols by the catering industry in the property management area, and report to relevant departments in a timely manner. Article 7 People's governments at all levels should increase financial investment in the prevention and control of pollution in the catering industry and improve the efficiency of the use of financial funds. Article 8 The competent environmental protection departments and other departments responsible for the supervision and management of environmental protection shall disclose administrative licenses, administrative penalties and other information on the catering industry in accordance with the law to facilitate citizens, legal persons and other organizations to participate in the prevention and control of pollution in the catering industry. Article 9: Catering industry operators are the main body responsible for pollution control in the catering industry. Any unit or individual has the right to complain and report environmental pollution in the catering industry, and relevant departments should handle it in accordance with the law.

Municipal, municipal (district) people's governments and town people's governments (subdistrict offices) can hire residents to serve as environmental protection supervisors to assist in daily supervision of the prevention and control of pollution in the catering industry. Chapter 2 Planning and Construction Article 10 People's governments at all levels should strengthen guidance on the layout of the catering industry through urban and rural planning and related special plans, and rationally set up and adjust catering industry business areas.

The layout planning of the catering industry shall be based on the requirements of environmental functional zones and pollution prevention and control, and the layout of the catering industry shall be reasonably planned. Article 11 Special flues, sewage discharge pipes, etc. shall be reasonably arranged in accordance with regulations during design, and reserved for waste gas and noise. , odor and other pollution prevention and control facilities.

In residential areas developed in large areas, catering establishments should be independent of residential buildings. Article 12 Catering construction projects require supporting pollution prevention and control facilities, which must be designed, constructed and put into use at the same time as the main project.

The pollution prevention and control facilities supporting catering construction projects shall comply with the relevant requirements of the "Technical Specifications for Environmental Protection in the Catering Industry". Article 13 It is prohibited to build, renovate, or expand catering service projects that generate oil smoke, odor, or waste gas in the following areas or places:

(1) Residential buildings;

(2) Commercial and residential complex buildings without dedicated flues;

(3) Commercial floors adjacent to the residential floors in commercial and residential complex buildings;

(4) Laws and regulations other areas or places. Article 14 For new construction, reconstruction, or expansion of catering construction projects, an environmental impact report form or an environmental impact registration form must be prepared and submitted to the environmental protection department for approval or filing.

For new, renovated or expanded catering service projects, in accordance with relevant regulations, fill in the environmental impact registration form and report it to the environmental protection department for filing. Article 15 The construction unit or catering industry operator shall conduct environmental impact assessment according to the determined environmental impact assessment categories and shall not change them without authorization. Article 16 Catering operators shall obtain relevant licenses in accordance with the law before operating; property owners, users or managers shall not rent or lend properties to other units or individuals to operate the catering industry without a license. Chapter 3 Prevention and Control Measures Article 17 Catering operators shall use clean energy such as gas and electricity, adopt processes and equipment with high resource utilization rates and low pollutant emissions, as well as comprehensive waste utilization technologies and harmless treatment of pollutants. technology to reduce the generation of pollutants.

If clean energy has not been used, it must be corrected within the prescribed period. Article 18 Catering operators shall install oil fume purification and emission devices and pollution prevention and control facilities such as anti-blocking and oil-water separation in accordance with relevant national and provincial standards; if they are located in environmentally sensitive areas and discharge at low altitudes, they shall install oil fume and odor treatment facilities.

The supporting pollution prevention and control facilities installed by catering industry operators shall comply with urban appearance and environmental sanitation management standards.