(Summit No. 136 of 19 February 2005 No. 136 of the People's Government Order No. 136 of 19 February 2014)

Article 1, in order to strengthen the management of kitchen wastes, to guarantee food security, to promote the use of the resource cycle, to develop this approach in line with the relevant laws, regulations and regulations.

Article 2 refers to food residues from food production processing, catering services, collective feeding, and waste such as residues.

The elimination of food residues as referred to in the previous paragraph refers to staple oil, gas oil and other unused flour and fauna residues and various types of oil.

Article III applies to the generation, collection, transport, disposal and supervision of kitchen wastes in the city's administration.

Article IV contains a kitchen waste governance that is guided by the principles of quantification, resourceization and irreversibility.

Article 5 regulates the supervision of cooking wastes in this administrative area, in the city, in the district, in the city of the city, in which the sanitation authorities (hereinafter referred to as the urban sanitation sector).

In accordance with their respective responsibilities, the municipalities, districts (markets) and other relevant sectors of the population of the region are working on the management of cooking waste.

The town government, the street offices have helped the city to cater for the management of cooking waste in the sanitation sector and related sectors.

Article 6 Wage industry associations should play an industrial self-regulatory role, regulate industrial behaviour, incorporate the management of cooking wastes into the hierarchy of catering units, and supervise the processing of cooking wastes in accordance with the provisions of this approach.

Article 7. The media, such as radio, television, newspapers and networks, should conduct awareness-raising activities on food security, catering for the relevant legal regulations, leading to public science catering, resource savings, environmental protection, and reducing the generation of cooking wastes.

Article 8. Municipalities, districts (markets), the people of the region should incorporate the management of cooking wastes into urban management and food safety targets. Units and individuals who make significant achievements in the areas of catering for the environmentally sound treatment and the use of resources are recognized and rewarded.

Article 9, any unit and individual have the right to report and file complaints to the urban-rural sanitation sector for violations of the provisions of the catering for cooking waste management.

When the urban sanitation sector receives reports and complaints, it should be processed in a timely manner and inform the reporting person or the complainant of the results. The evidence is valid and rewards are given.

Article 10. The urban, district and city-friendly sanitation sector should be synonymous with the relevant sectors to prepare catering for waste management planning, to organize the collection, transport, disposal facilities, and scale.

Article 11. The kitchen waste disposal facility shall be used as environmental sanitation facilities to be integrated into urban and rural planning, and any unit and individual shall not be allowed to occupy or change uses.

Article 12. The construction of kitchen waste collection, disposal facilities should be in line with cooking waste governance planning and national technical standards.

After completion of construction work, construction units should be organized by law to complete the inspection, receive no experience or receive it, and cannot be delivered.

Article 13 provides for the classification of cooking wastes and for professional collection, transport and disposal.

The collection, transport and disposal of kitchen wastes is managed in an integrated manner.

The kitchen wastes should be disposed of at the catering for kitchen waste disposal plant and no units and individuals shall be disposed of.

Article 14.

The municipal, district (commune) congested sanitation sector should determine, through fair competition such as tendering, the collection, transport, disposal units and the granting of a licence through a licence agreement with the subsidiaries.

Article 15 units engaged in the collection, transport and disposal of cooking wastes should be in accordance with the legal, regulatory and regulatory conditions.

Article 16 sets up the kitchen-generator, the fertilators of the catering service, shall enter into agreements with units that have access to the operating collectability, transport licence, and report on the host city's gesture of the sanitation sector.

Article 17 The garage of the cooking of the garage shall be paid by law. Specific criteria and approaches are developed separately by the municipal price sector with the relevant sectors of the city, followed by the approval of the Government of the city.

The cost of collecting, transport and disposing of cooked waste is covered by the urban garbage treatment fee, which is not partly paid by the city, the city (market) and the Government of the District to develop integrated settlement measures and provide appropriate subsidies.

The newly established kitchen-generator of Article 18, the fervent of the catering service, was established, and the kitchen waste generation should be declared to the host city within 10 days from the date of the first generation of the cooking.

In the event of changes in the place of operation of the catering, catering services, or higher changes in the quantity of the cooking wastes, it should be timely to report on the state of the sanitation sector.

Article 19

(i) The establishment of standardized kitchen waste-gathering containers, marking the use of the cooking container and maintaining the integrity of the collection of containers, closed and surrounding environments;

(ii) The collection and separate storage of kitchen wastes with non-screed waste;

(iii) In accordance with the relevant provisions of environmental protection, the establishment of contaminated control facilities, such as oil-dependent or oil-contained tanks;

(iv) The transport of kitchen wastes within twenty-four hours of the date of delivery, in accordance with the agreement, to an operating collector, transport licence.

Article 20

(i) Those whose cooking is produced should record the quantity and whereabouts of the cooking wastes;

(ii) The collection, transport units of cooking wastes should record the collection of transported meals, quantities and arrivals;

(iii) The catering kitchen disposal units should record the availability, quantity, disposal methods, product flows, operating data.

Ten times a month ago, the cooking creeds will be delivered to the sanitation sector in the city where the cooking of the cooked wood produces. In the city, the sanitation sector has reported on the generation of cooked waste to the urban sanitation sector every quarter.

The types and quantities of cooking wastes are reported to the urban, district (market) in the commune, transport, disposal units on a monthly basis.

Article 21 sets out the intermodal regime for the generation, collection, transport and disposal of cooking wastes. The transfer of cooking wastes cannot be carried out without the provision for the receipt and use of the joint name.

The following acts are prohibited under Article 22:

(i) Removal, sale, rent, borrower or other forms of unlawful transfer of licences for the collection, transport and disposal of kitchen wastes;

(ii) The production, processing of food for cooking or its processing products as raw materials or as food sales;

(iii) The sale or use of residues after residue processing;

(iv) The handover of kitchen wastes to units that are not in compliance with legal, regulatory and regulatory provisions or individuals for collection, transport, disposal;

(v) The naked storage of cooking wastes or the melting of cooking wastes into other living garbage, construction garbage and other waste transport in urban areas;

(vi) Refer kitchen wastes into rainwater pipelines, sewage pipelines, rivers, lakes, garettes, public toilets and other places;

(vii) Other acts prohibited by law, regulations and regulations.

Article 23, municipalities, districts (markets), the people of the region should establish a system of surveillance of cooking wastes to prevent the entry into food production, operation and consumption of products produced by cooking wastes as raw materials.

The urban-rural sanitation sector should establish a system for the monitoring, collection, transport and disposal of cooking wastes, credit appraisal, etc., to monitor management and evaluation of the situation.

In the area of surveillance, the urban sanitation sector found that the law should be investigated by other departments and that the material of evidence should be transferred to a competent department in a timely manner. The transfer sector should be treated in accordance with the law and will address the results in a timely manner.

Article 24 of the commune sanitation sector is subject to the supervision of the sanitary ombudsman for the collection, transport and disposal units of cooking wastes, as required.

Article 25

(i) Catalogue and quantity of cooking wastes produced;

(ii) Number of kitchen waste operators, transport and disposal units collected and disposed of cooking wastes;

(iii) The environmentally sound treatment and resource use of cooking wastes;

(iv) The treatment of persons and operators of cooking, transport and disposal units;

(v) Other information to be made public by law.

Article 26: The collection, transport and disposal unit of the kitchen wastes is one of the following cases, the time limit is being changed and the fines of more than three thousand ktonnes; the loss is borne by law:

(i) No desk information;

(ii) Provision of false information;

(iii) Non-implementation of the UN-Viet regime;

(iv) Removal, sale, rent, borrower or other forms of unlawful transfer of licences for the collection, transport and disposal of kitchen wastes;

(v) The storage of kitchen wastes without the use of standard-compliant containers;

(vi) No classification of cooking wastes with non-sizen-fasted waste;

(vii) The naked storage of kitchen wastes or the melting of cooking wastes into other living garbage, construction garbage and other waste transport in urban areas;

(viii) Refer kitchen wastes into rainwater pipelines, sewerage, rivers, lakes, garettes, public toilets and other places;

(ix) The handover of kitchen wastes to units that are not in compliance with legal, regulatory and regulatory provisions or individuals for collection, transport, disposal.

In the second article, the creatters produced were not charged with the collection, transport agreements or the absence of a declaration of a change in the operating area; the refusal to reproduce was punishable by a fine of up to three million dollars.

Article 28 does not permit the collection, transport and disposal of cooking wastes to stop the violation, forfeiture the proceeds of the violation, fine the amount of more than three million dollars for the unit, and fines for more than two thousand dollars for individuals.

Article 29 contains one of the following acts:

(i) To dumping, residues, residues and residues of cooking wastes during the transport process, to clear the deadline for clearance and to impose a fine of more than one million dollars;

(ii) In the absence of approval of the self-consistency or the currency industry, the time limit is being changed and is fined by more than three million yen;

(iii) To refuse to receive the kitchen wastes provided by the cookers, to receive, dispose of the kitchen wastes that are not in accordance with the provisions of this approach, or to unauthorized collect, transport and dispose of the kitchen wastes outside the scope of the collection, transport and disposal services, and to receive a fine of up to three million dollars;

(iv) units that have already been operating for the collection, transport and disposal of licences are not in accordance with the conditions for the period of time being responsibly transferred, the withdrawal of administrative licences and the imposition of fines of more than three million dollars.

Paragraphs (ii), (iii) and (iv) above provide for the punishment of the sanitation sector in urban, district (market) municipalities.

The administrative penalties provided for in this approach fall within the scope of urban management with relative concentration of administrative penalties and are carried out by the organs implementing administrative penalties that are relatively concentrated.

Article 31 governs the sanitation sector and other relevant sectors and their staff, abuse of their functions,ys of negligence, favouring private fraud, by law, and criminal responsibility by law in the management of kitchen wastes.

Article 32 is implemented effective 1 April 2014.