Measures of Xinjiang Uygur Autonomous Region for the Administration of Food Hygiene of Individual Food Operators and Urban and Rural Fair Trade (Amendment 1996)

Article 1 In order to strengthen the management of food hygiene in urban and rural fairs, prevent food pollution, prevent food poisoning, intestinal infectious diseases and other food-borne diseases, safeguard the health of people of all ethnic groups, and promote the prosperity and healthy development of the food production and marketing market, these measures are formulated in accordance with the Food Hygiene Law of People's Republic of China (PRC) and relevant laws and regulations, and combined with the specific conditions of our region. Article 2 These Measures shall apply to all kinds of foods (finished products and raw materials for eating and drinking), food additives, food containers, packaging materials, tools and utensils for food, detergents and disinfectants, as well as food production and operation sites, facilities and related environments permitted by the state. Article 3 The administrative department for industry and commerce is responsible for the management of food hygiene in urban and rural fairs, that is, checking the health certificates, hygiene licenses and business licenses of food practitioners, managing the personal hygiene of food practitioners and the environmental hygiene of food production and business premises, and conducting sensory inspection on food. The administrative department of health is responsible for the supervision and management, monitoring, inspection, technical guidance and health training of food business personnel.

The administrative department of animal husbandry shall, in accordance with the relevant laws and regulations of the state and the relevant provisions of the autonomous region, carry out health checks on livestock, poultry, animal products and aquatic animals. Article 4 Food producers and operators of urban and rural fairs shall hold health certificates and hygiene licenses for food practitioners issued by health administrative departments at or above the county level, and apply to the administrative department for industry and commerce for business licenses before starting business.

Individual farmers and herdsmen can temporarily sell their own food in the rural market, without going through the formalities of certificate (photo). Article 5 Personnel engaged in catering, food processing and cooked food business in urban and rural markets (including farmers and herdsmen engaged in temporary direct food import business in rural markets) shall undergo health examination at least once a year. 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 engage in food production and marketing activities. Article 6 The site selection and design of new construction, renovation and expansion projects of food markets and food processing and sales facilities in bazaars must meet the hygiene requirements, and keep a specified distance from toxic and harmful places. The design review and project acceptance should be attended by the health administrative department. Seventh livestock and poultry, meat, aquatic products, grain and oil, fruits, vegetables and other agricultural and sideline products and other foods in the market must be classified according to varieties, and the layout should be reasonable to prevent cross-contamination. Article 8 Food production and marketing must meet the following hygiene requirements:

(a) all kinds of food sold must be fresh and clean, with good sensory properties, qualified quality, non-toxic and harmless, and meet the national food hygiene standards;

(two) the sale of directly imported food must use sales tools, goods and money separately, and must be equipped with dust-proof, fly-proof, pollution-proof and indoor rodent-proof facilities; Packaging materials must be clean, non-toxic and harmless;

(three) cooked food should be cooked thoroughly, and cooked food that can be sold overnight must be refrigerated or heated to copy, which meets the hygiene and quality requirements;

(four) raw and cooked food containers and utensils should be strictly separated, tableware, cooking utensils and containers directly containing food must be washed and disinfected before and after use, or use disposable tableware;

(5) Food stalls and shops must have sewage discharge facilities or sewage barrels, and products such as fruits and cold drinks must be equipped with garbage bins, and sewage and garbage should be dumped at designated places;

(6) Ying Qin, a food producer and marketer, washes his hands, cuts his nails, wears clean work clothes and maintains personal hygiene. Article 9 It is prohibited to sell the following foods and raw materials:

(1) Food and its raw materials that are spoiled, moldy, unclean or contain toxic substances;

(2) Meat that has not passed the veterinary hygiene inspection, livestock, poultry, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;

(3) Foods such as grain and oil contaminated by pesticides and other toxic and harmful chemicals;

(4) Foods and food raw materials containing additives that have not been approved by the health administrative department of the State Council, and foods that use additives that exceed the national standards;

(five) food containers, packaging materials and means of transport do not meet the hygiene requirements, resulting in food pollution;

(six) food beyond the scope of production and operation permitted by the food hygiene license;

(7) Shaped packaged foods that do not meet the requirements of food hygiene labels, foods that have exceeded the shelf life, and foods that have exceeded the shelf life and have not been re-examined by the health administrative department;

(eight) adulteration, forgery, affecting food nutrition and hygiene;

(nine) other foods that do not meet the hygiene standards and hygiene regulations. Article 10 Food producers and operators in urban and rural fairs must accept the supervision and inspection of food hygiene supervisors and the hygiene management of market operators. According to the needs of supervision and inspection, food hygiene supervisors can take food samples free of charge according to the sampling standards stipulated by the state, issue receipts, conduct inspection in time, and announce the inspection results to operators. Article 11 The relevant administrative departments of health, industry and commerce shall closely cooperate with each other, strengthen hygiene guidance for food production and operation activities in bazaars, actively carry out publicity and education on food hygiene knowledge and regulations, provide food hygiene consulting services, guide and help food production and operation stalls and shops to establish and improve food hygiene systems, improve hygiene facilities, regularly train food production and operation personnel, take measures to keep food production and operation sites clean and hygienic, and provide good conditions for food production and operation activities in bazaars.