Measures for the supervision and administration of centralized disinfection service units for tableware in Huai 'an City

Article 1 In order to strengthen the supervision and management of centralized disinfection service units for tableware, ensure public health and promote the healthy development of centralized disinfection service industry for tableware, these Measures are formulated in accordance with the Food Safety Law of People's Republic of China (PRC) and the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC), combined with the actual situation of this Municipality. Article 2 These Measures shall apply to the centralized disinfection service of tableware and its supervision and management activities within the administrative area of this Municipality. Article 3 Service units engaged in centralized disinfection of tableware shall abide by laws, regulations and rules, implement relevant national and provincial food safety standards, other standards and hygiene standards, ensure the hygiene and safety of centralized disinfection of tableware, and accept social supervision. Article 4 The people's governments of cities and counties (districts) shall lead, organize and coordinate the supervision and management of centralized disinfection of tableware within their respective administrative areas.

The municipal public health administrative department is the competent department of health supervision and management of centralized disinfection service units for tableware in this Municipality. The county (district) health administrative department is responsible for the health supervision and management of centralized disinfection service units for tableware within its jurisdiction.

Administrative departments in charge of administrative examination and approval, market supervision and management, and ecological environment. Responsible for the supervision and management of centralized disinfection service units for tableware according to their duties.

The Town People's Government and sub-district offices shall assist in the supervision and management of centralized disinfection service units for tableware. Fifth units and individuals have the right to complain and report the acts of centralized disinfection service units for tableware in violation of these measures, and the relevant departments shall promptly deal with them. Article 6 The tableware and drinking utensils centralized disinfection service industry association shall establish an industry self-discipline mechanism, formulate industry norms, and cooperate with and assist the relevant administrative departments in the supervision and management of tableware and drinking utensils centralized disinfection service units. Seventh engaged in centralized disinfection of tableware service activities, should obtain a business license according to law, without obtaining a business license, shall not engage in centralized disinfection of tableware production and business activities.

When issuing the Business License for Centralized Disinfection of Tableware, the relevant departments shall inform the applicant in writing of the relevant national and provincial standards and hygiene standards for centralized disinfection of tableware.

The business license registration authority shall promptly notify the administrative departments of health, market supervision and management, ecological environment and emergency management at the same level of the issuance of the business license for centralized disinfection of tableware. Article 8 The location of centralized disinfection service units for tableware shall meet the requirements of planning, environmental protection and fire control, and be far away from toxic and harmful places, and more than 30 meters away from pollution sources such as open-air garbage dumps, cesspits, sewage pools and non-flush toilets. Article 9 The production sites of centralized disinfection service units for tableware shall meet the following requirements:

(a) the area and space should be adapted to the production capacity, the use area of the cleaning, disinfection and packaging room (area) should not be less than 300 square meters, and the clear height of the production workshop should not be less than 3 meters;

(2) Reasonably divide the operation area and take effective isolation or separation measures to prevent cross-contamination;

(three) the floor, walls and top of the production workshop are easy to clean, and equipped with protective facilities such as ventilation and vector control;

(4) Non-green ground and pavement are paved with hard materials;

(five) other requirements stipulated by the national and provincial food safety standards, other standards and health norms. Tenth tableware centralized disinfection service units should keep the environment of the production site clean and tidy, timely maintenance, cleaning and disinfection facilities and equipment, and make records. Eleventh tableware centralized disinfection facilities, equipment and materials shall meet the following requirements:

(a) equipped with automatic cleaning and disinfection equipment for tableware and drinking utensils with the functions of slag removal, soaking, cleaning, disinfection and drying;

(2) The production water meets the hygienic standard for drinking water stipulated by the state;

(3) The detergents and disinfectants used shall be safe and harmless to human body;

(four) other requirements stipulated by the national and provincial food safety standards, other standards and health norms. Twelfth new construction, renovation and expansion of tableware centralized disinfection service construction projects, environmental impact assessment should be carried out according to law.

The pollutants produced by centralized disinfection of tableware shall be treated in accordance with the regulations and discharged only after reaching the relevant national standards. Thirteenth tableware and drinking utensils after cleaning and disinfection should be packaged in the packaging room with automatic packaging machine, and the packaging should be tight and undamaged. The packaging film should be non-toxic and clean, and meet the relevant national and provincial standards and hygiene standards.

The centralized disinfection service unit of tableware shall indicate the name, address, contact information, disinfection date and service period of the disinfection unit on the independent package. Fourteenth tableware centralized disinfection service units should be in accordance with the provisions of the disinfection of tableware and drinking utensils batch by batch inspection, inspection before leaving the factory, and should be accompanied by a disinfection certificate.

The centralized disinfection service unit of tableware shall establish the factory record system of tableware, and truthfully record the quantity, disinfection date and batch number, service period, factory date, name, address and contact information of the entrusting party. The storage period of factory inspection records shall not be less than six months after the expiration of the service period of sterilized tableware and drinking utensils.