Measures of Changzhou Municipality for the Prevention and Control of Pollution in Catering Industry

Chapter I General Provisions Article 1 In order to prevent and control the environmental pollution of the catering industry, guide and promote the healthy and orderly development of the catering industry, improve the environmental quality and safeguard public health, these Measures are formulated in accordance with the Environmental Protection Law of People's Republic of China (PRC), the Law of People's Republic of China (PRC) on the Prevention and Control of Air Pollution, the Law of the People's Republic of China on Environmental Impact Assessment and other relevant provisions, and in combination with the actual situation of this Municipality. Article 2 These Measures shall apply to the prevention and control of cooking fume, noise, sewage and malodor and other related supervision and management activities in the catering industry within the administrative area of this Municipality. Relevant regulations 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 places and facilities for consumption through instant processing, commercial sales or service labor. Article 3 The prevention and control of pollution in catering industry shall adhere to the principles of giving priority to prevention, controlling the source, combining prevention and control, and public participation. Article 4 The municipal (district) people's government shall organize and lead the pollution prevention and control work of catering industry within its administrative area; Town People's Government (street offices) shall, in accordance with the requirements of grid environmental supervision, carry out the relevant work of pollution prevention and control in catering industry; Residents' committees (villagers' committees) assist in the pollution prevention and control of catering industry. Article 5 The competent department of environmental protection shall exercise unified supervision and management over the prevention and control of pollution in the catering industry.

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

The owners' committee and the realty service enterprise shall dissuade the catering industry from violating laws, regulations and management conventions within the realty management area, and report to the relevant departments in a timely manner. Article 7 People's governments at all levels shall increase financial investment in the prevention and control of pollution in the catering industry and improve the efficiency in the use of financial funds. Article 8 The competent department of environmental protection and other departments responsible for environmental protection supervision and management shall disclose the information of administrative license and administrative punishment of catering industry according to law, so as to provide convenience for citizens, legal persons and other organizations to participate in pollution prevention and control of catering industry. Ninth catering operators have the responsibility to control the pollution of the catering industry. Any unit or individual has the right to complain and report the environmental pollution of the catering industry, and the relevant departments shall deal with it according to law.

City, municipality (District) people's government and town people's government (street offices) can hire residents as environmental protection supervisors to assist in the daily supervision of pollution prevention and control in the catering industry. Chapter II Planning and Construction Article 10 People's governments at all levels shall, through urban and rural planning and relevant special planning, strengthen guidance on the layout of the catering industry, and rationally set up and adjust the operating areas of the catering industry.

The layout planning of catering industry should be based on the requirements of environmental functional areas and pollution prevention and control, and the layout of catering industry should be planned reasonably. Eleventh centralized catering business areas and hotels, hotels and other construction projects (hereinafter referred to as catering construction projects) in the design, special flue, sewage pipes, etc. It should be arranged reasonably according to regulations, and the installation position of pollution prevention facilities such as waste gas, noise and odor should be reserved.

In residential areas developed in plots, dining places should be independent of residential buildings. Twelfth catering construction projects need supporting pollution prevention 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 meet the relevant requirements of the Technical Specification for Environmental Protection of Catering Industry. Thirteenth it is forbidden to build, rebuild or expand catering service projects that produce lampblack, odor and waste gas in the following areas or places:

(1) Residential buildings;

(two) the commercial and residential complex building is not equipped with a special flue;

(3) The commercial floor adjacent to the residential floor in the commercial-residential complex;

(four) other areas or places as prescribed by laws and regulations. Fourteenth new construction, renovation and expansion of catering construction projects, should prepare an environmental impact report or fill in the environmental impact registration form, and report to the competent department of environmental protection for approval or filing.

New construction, renovation and expansion of catering services, in accordance with the relevant provisions, fill in the environmental impact registration form, reported to the competent department of environmental protection for the record. Fifteenth construction units or catering operators shall conduct environmental impact assessment in accordance with the determined categories of environmental impact assessment, and shall not be changed without authorization. Sixteenth catering operators shall obtain relevant licenses before operating; Property owners, users or managers shall not lease or lend the property to other units or individuals to operate unlicensed catering industry. Chapter III Preventive Measures Article 17 Catering operators shall use clean energy such as gas and electricity, adopt technologies and equipment with high resource utilization rate and low pollutant discharge, as well as technologies for comprehensive utilization of wastes and harmless treatment of pollutants to reduce the generation of pollutants.

Those who do not use clean energy shall be corrected within the prescribed time limit. Eighteenth catering operators shall, in accordance with the relevant national and provincial standards, install fume purification and emission devices and pollution prevention facilities such as anti-clogging, oil-water separation; Located in environmentally sensitive areas, low-altitude emissions, oil smoke and odor treatment facilities should be installed.

Catering operators supporting the installation of pollution prevention and control facilities shall conform to the management standards of city appearance and environmental sanitation.