Measures of Lhasa Municipality on the Administration of Food Hygiene

Article 1 In order to ensure food hygiene and protect people's health, 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 (for Trial Implementation)) and combined with the actual situation of our city. Article 2 Food producers and business operators in this Municipality must abide by the Food Hygiene Law (for Trial Implementation) and these Measures. Anyone who violates food hygiene laws and regulations has the right to report and accuse.

These Measures are applicable to all foods, food additives, food containers, packaging materials and food tools and equipment; It is also suitable for food production and business premises, facilities and related environments. Article 3 The municipal and county (district) health bureaus shall lead the food hygiene supervision within their respective administrative areas, and their health and epidemic prevention departments shall be the food hygiene supervision institutions, which shall be responsible for the food hygiene supervision within their respective jurisdictions.

Agriculture, animal husbandry, industry and commerce administration and other relevant departments shall cooperate with food hygiene supervision institutions to do a good job in food hygiene management. Article 4 Food shall be non-toxic and harmless, meet the prescribed nutritional requirements, and have corresponding sensory characteristics such as color, fragrance and taste. Article 5 The process of food production and marketing must meet the following hygiene requirements:

(a) keep the internal and external environment clean and tidy, and take measures to eliminate flies, mice and other harmful insects and their breeding conditions;

(2) A food production and business operation entity shall have a factory or place for processing, handling, packaging and storing food raw materials suitable for the variety and quantity of products;

(3) Having corresponding disinfection, anti-corrosion, dustproof, fly-proof, rat-proof, washing, sewage discharge and garbage waste storage facilities;

(4) Tableware, tea sets and containers directly containing food must be washed, disinfected and sterilized (boiled or disinfected with drugs) before use, and drinking utensils and utensils must be washed and kept clean after use;

(5) Packaging containers, tools, equipment and conditions for transporting and loading and unloading food must meet hygiene requirements to prevent food contamination;

(6) The food directly imported shall be packaged in small packages, or non-toxic and clean packaging materials shall be used. It is strictly forbidden to use waste newspapers, waste plastics and their products to package food;

(seven) the date of production and shelf life must be marked on the shaped packaged food;

(eight) food production and marketing personnel should always maintain personal hygiene. When producing and selling food, you must wash your hands and wear clean work clothes and hats; When selling directly imported food, sales tools must be used, and it is not allowed to grab it by hand; Article 6 The production and marketing of the following foods are prohibited:

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

(2) Cereals and oils containing or contaminated by toxic and harmful substances include ghee, vegetables, fruits, meat and their products;

(three) containing pathogenic parasites and microorganisms, or the content of microbial toxins exceeds the national standard;

(4) Meat and its products that have not passed the veterinary health inspection by the animal epidemic prevention and quarantine institution or failed the inspection;

(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;

(six) the container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution;

(7) doping or adulteration. Forging grain and oil, beverages, alcohol, milk and other foods;

(eight) food processed with non-food raw materials or raw materials that do not meet the hygiene standards;

(nine) beyond the shelf life, without the health and epidemic prevention department inspection or inspection unqualified;

(10) Canned and packaged beverages without trademark, place of origin, factory name and production date;

(eleven) containing additives and pesticides (residues) that have not been approved by the administrative department of health of the State Council;

(twelve) other do not meet the food hygiene standards and hygiene regulations. Seventh food hygiene management requirements:

(a) food production and business units and their competent departments must establish and improve their own food hygiene management and inspection institutions or equip them with full-time or part-time food hygiene management personnel to be responsible for the food hygiene work of their own units and systems.

(two) food production and marketing personnel must carry out health examination every year; Food production and marketing personnel who have joined the work newly or temporarily must have a health examination and obtain a health certificate before they can engage in food production and marketing.

Anyone suffering from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, leprosy, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the work of directly importing food.

(3) When purchasing food, food producers and business operators shall obtain inspection certificates or laboratory tests, and the sellers shall guarantee to provide them. Where unclaimed food, transportation and sales are strictly prohibited.

Alcohol, beverages, dairy products, canned food, aquatic products, condiments, pickles, edible oil, packaged bean products and all other foods. Products put into the market must be certified.

Livestock and poultry and their products put into the market must be quarantined by the local livestock and poultry epidemic prevention agency and hold a valid quarantine certificate issued by the quarantine agency.

Before imported food and foreign food are put on the market, the name and quantity of the food and the health inspection certificate issued by the food hygiene supervision institution must be reported to the local health supervision institution for the record, and re-inspection shall be conducted if necessary.

(4) Food production and business units and food vendors must obtain hygiene licenses before they can apply to the administrative department for industry and commerce for registration or change of registration.

According to the relevant provisions of the State Council's "Regulations on Animal Epidemic Prevention" and its supporting laws and regulations, units and individuals engaged in slaughtering, processing, selling, purchasing, warehousing and transit of livestock and poultry and their products must first apply to the agriculture and animal husbandry department of the city or county (district) or its entrusted animal epidemic prevention institution for veterinary hygiene certificate, and then apply to the administrative department for industry and commerce for business license.

The hygiene license and veterinary hygiene certificate shall be reviewed once a year by the health and epidemic prevention department, the agriculture and animal husbandry department or the animal epidemic prevention and quarantine institution entrusted by it. Those who pass the examination and inspection shall remain valid; those who pass the examination and inspection shall be improved within a time limit; those who fail to meet the hygiene requirements within the time limit, and those who fail to apply for examination and inspection within the time limit without justifiable reasons, shall be cancelled.

(5) The site selection and design of the new construction, expansion and reconstruction projects of food hygiene business units shall meet the hygiene requirements, and the design review and project acceptance must be attended by food hygiene supervision institutions or veterinary hygiene supervision institutions.