Measures for the administration of food hygiene in Taiyuan stalls

Chapter I General Provisions Article 1 In order to strengthen the management of food hygiene in stalls and ensure the health of consumers, these measures are formulated in accordance with the Food Hygiene Law of People's Republic of China (PRC) (for Trial Implementation) (hereinafter referred to as the Food Hygiene Law and the Provisions of Shanxi Province on the Management of Food Hygiene in Urban and Rural Fairs) and combined with the actual situation of our city. Article 2 Anyone who uses kiosks, cars, sheds, tables and other stalls to produce and sell directly imported food within the administrative area of this Municipality must abide by these measures. Article 3 The food hygiene supervision and management of stalls shall follow the management principles of division of responsibilities, coordination and cooperation among all relevant departments, and the combination of full-time and part-time teams. Chapter II Hygienic Requirements Article 4 Food stalls and their auxiliary materials, seasonings and additives must meet the food hygiene standards. Article 5 The producers and sellers of food stalls shall meet the following hygiene requirements:

(a) food workshops, stalls and vegetable markets should be far away from toilets, manure fields, livestock and poultry farms, open-air garbage dumps and other pollution sources and mosquito breeding grounds. In the process of food production and sales, garbage containers with covers should be set up and cleaned at any time to keep the environment clean;

(two) according to the different requirements of food distribution, the use of uniform standard kiosks, cars, sheds, tables, and with containers, tools and fly-proof, dust-proof facilities suitable for the varieties of products sold;

(three) the business process should meet the hygiene requirements, and shall not be sold in the open air. Raw and cooked foods must be separated to prevent cross-contamination;

(4) Those who specialize in the production, processing and production of food for immediate consumption must have premises, equipment, technology and other necessary conditions that meet the requirements of the Food Hygiene Law, and a hygiene license shall be issued after passing the examination and acceptance by the food hygiene supervision institution;

(five) sales tools, separate payment;

(six) tableware should have cleaning facilities, so that one use and one disinfection. Disposable tableware shall not be reused;

(seven) centralized management of food stalls in the vegetable market and bazaars, to set up tableware disinfection station, the implementation of centralized disinfection;

(eight) the sale of cooked meat products and their products must have refrigeration equipment and use containers that are easy to clean and disinfect. Cooked meat products and their products must be produced by self-employed individuals recognized by production enterprises or food hygiene supervision institutions. When selling cooked meat and its products, a health credit card must be attached.

(nine) sugar-coated haws, fried dough sticks, all kinds of puffed foods and other traditional foods that are unpacked or inconvenient to package must have dust-proof measures before they can be sold;

(10) Employees must maintain personal hygiene and wear clean work clothes and working caps. Those who come into direct contact with food are not allowed to keep long nails, wear rings or apply nail polish; No smoking at work;

(eleven) the tools and containers for transporting and holding food should be kept clean. Packaging materials should be non-toxic, clean and meet the requirements of food hygiene. Article 6 It is forbidden to produce and sell the following foods:

(1) Foods that are rotten, rancid, moldy, filthy and have other abnormal sensory properties;

(two) cooked meat, cakes, cold drinks, cold dishes and other foods directly imported without the approval of the food hygiene supervision agency;

(3) Food contaminated due to damaged packaging, unclean means of transport and containers;

(4) Self-made colored drinks and dyed meat products;

(5) Food packaged with non-food packaging materials;

(6) Doping, adulterating or forging food;

(seven) expired or incomplete general food labeling standards;

(eight) other foods that do not meet the requirements of food hygiene standards. Chapter III Health Management and Supervision Article 7 The health administrative departments of cities and counties (cities, districts) shall lead the food hygiene supervision of stalls within their respective administrative areas. Food hygiene supervision institutions at all levels shall be responsible for the on-site inspection and supervision, monitoring, inspection and technical guidance of food hygiene in stalls within their respective jurisdictions; Supervise the health examination of employees; Publicity of food hygiene laws and regulations and health knowledge; Supervise and assist relevant departments to train employees on food hygiene knowledge and professional ethics; Acts in violation of these measures shall be dealt with or punished according to law. Eighth stalls of food hygiene management and general hygiene inspection and verification work, according to the following division of labor is responsible for management:

The administrative department for industry and commerce is responsible for the food hygiene management and general hygiene inspection in the bazaars;

Food production and operation departments and enterprises are responsible for the food hygiene management of stalls in the industry system;

Neighborhood offices and township (town) people's governments are responsible for the food hygiene management of stalls (except bazaars) within their respective jurisdictions. Article 9 The people's governments of cities and counties (cities, districts) shall, in combination with urban construction planning, uniformly set up closed or semi-closed markets at fixed points, so that the business activities of food stalls are relatively concentrated.

The distribution of breakfast food stalls should be convenient for the masses. Article 10 Anyone who engages in the production and sale of food stalls must first obtain a food hygiene license issued by the local county (city, district) food hygiene supervision institution, and the administrative department for industry and commerce shall handle industrial and commercial registration accordingly. Those who have already started business must first change their food hygiene licenses every year, and then go to the administrative department for industry and commerce for registration or change of registration. The food hygiene license shall not be transferred. Without a food hygiene license, the administrative department for industry and commerce shall not issue a business license.

If a production and business operation entity that has obtained a food hygiene license needs to set up a stall for sale in the street or market, it must apply in advance and be approved by the food hygiene supervision institution.