(The 8th ordinary meeting of the People's Government of Favu, 6 August 2013, considered the adoption of the Decree No. 124 of 12 August 2013, the date of publication on the date of publication)

The People's Government of Favu decided to amend the Food Productive Productive Management Scheme, published on 25 June 2012, as follows:

Article 33 amends the “crowths, supermarkets, schools in violation of article 22, paragraph 2, of this approach, which stipulates that the use of untested or unqualified food in the course of operation shall be modified by the relevant supervisory authority orders, which amount to less than one million dollars of the value of the food produced in violation of the law, with a fine of more than 5,000 yen; the amount of more than 1 million dollars of the food delivered in the event of unlawful production, the amount of which is less than five times the amount of the sum of the sum of the amount of the sum of the sum of the sum of the sum of the sum of the sum.

This decision is implemented since the date of publication.

Annex: The Food Productive Productive Process Management Approach (Amendments of 2013) (No. 117 of 25 June 2013) to be published by the Government of the People's Government of Fhanu Province in accordance with Order No. 8 of 6 August 2013 to consider the adoption of amendment to the Decision of the Government of the People's Government Order No. 124 of 12 August 2013 to the publication of the Amendment of the Decision of the Government of the People of Fford Province to the Regulatory Approach to Food Processing of Fhan Province)

Chapter I General

Article 1, in order to strengthen the supervision of small-scale workshops for food production processing, ensure public health and life safety, develop this approach in line with the laws and regulations such as the Food Security Act of the People's Republic of China, the Food Security Act of the People's Republic of China.

Article II uses this approach by engaging in the production of food production in the administration of the province and by conducting monitoring activities for them.

This approach refers to small-scale food production processing activities that are fixed and independent, productive-processing sites, with fewer practitioners, small size, simple production conditions, units and individuals engaged in traditional, low-risk food production processes.

Article 3 Small-scale food production processing should be carried out in production operations in accordance with the laws, regulations and food safety standards, the establishment of a sound food security management system, effective management measures to guarantee food security and the responsibility for food security for their production.

Article IV. The Government of the people at the district level is united in leadership, organization, coordination of the management of small-scale workshops for food production processing, the establishment of a mechanism for monitoring management and the timely study of key issues in oversight management.

Over the district quality supervision management is responsible for the approval and quality supervision of food production processing conditions for small food production processing. In accordance with their respective responsibilities, the sectors such as the administration of business, the administration of health, the supervision of food medicine, the management of public safety, are governed by law by the law.

Governments of the communes, street offices should clarify relevant institutions and personnel to be able to oversee the safe management of food production processes in the current administration. Villagers' committees should assist in monitoring the management of small food production processing.

Article 5 Governments at all levels should build pooled food processing facilities for food production processing activities based on actual need for integrated planning, rationalization and food-efficient food production. Food production processes are encouraged to enter food-processing sites for food production processing.

The Government of the people at the district level should establish a system of incentives for the safe food security reporting and protect the legitimate rights and interests of the reporting person; and incentives should be given to the provision of the crime line and to the identification of persons who are in fact and other assistance in the investigation of cases.

Chapter II Production

Article 7

(i) Maintain a clean sanitation environment and maintain a gap with toxic hazardous sites and other sources of pollution;

(ii) Separation between the productive and living areas in accordance with the requirements for food security;

(iii) Production processing facilities, equipment and production processes are consistent with food security requirements and provisions;

(iv) Traditional or other technologies that guarantee food security;

(v) Production operators and management systems that guarantee food security;

(vi) Other requirements under laws, regulations and food safety standards.

Article 8

(i) The production of non-food raw materials or the addition of chemical substances other than food additives that may endanger the health of human beings or foods produced as raw materials;

(ii) Admitted microbiological, pesticide residues, veterinium residues, heavy metals, contaminated substances and other substances that endanger the health of the human person exceed food safety standards;

(iii) Corruption transcends, oil residues, municing, slack, blends, severances or sympathetic foods;

(iv) Foods produced for raw materials, such as diarrhoea, poisoning or death, which are unknown, livestock, veterinary, water and animal, using food produced for raw materials without testing or testing of sanitary substances that are non-qualified;

(v) Foods contaminated by packaging materials, containers, transport instruments;

(vi) Other foods that are not in compliance with food safety standards or requirements.

Food-processing small-scale workshops may not accept the authorization of other producers to produce processing food.

Article 9. The establishment of a small food production process shall be in accordance with the conditions set out in Article 7 of this scheme, subject to pre-approval of names by the business administration sector over the district and after the approval of the production processing conditions for the quality supervision of the management of the district by law. No certificate of approval of production processing conditions or no industrial registration shall be used for the operation of food production.

The production processing conditions for small food production processing are valid for three years.

The food production processing process approval method was developed by the provincial government quality monitoring management.

Article 10

The food production process is governed by a catalogue of foods processed for the production process, with a directory of specific food items being developed in conjunction with local quality monitoring authorities, reporting on implementation after approval by the same-level people's governments and published to society.

Article 11. Small-scale food production processing shall not be held in places of residence, such as residence, except in accordance with the laws, regulations and regulations, and the statute of management, with the consent of the owner of the industry.

Article 12 The food production process is known or should be aware of the food production process for small and medium-scale production processes prohibited by Article 8 of the food production process, and should report in a timely manner on the quality monitoring of production at the location, the business administration or the commune government, the street offices, and cooperate with the oversight management of the supervisory authorities.

Food production processes should be produced in accordance with the criteria. Without corresponding food security national standards, the Government's health administration sector should develop local food safety standards for more concentrated product organizations in specific regions, based on actual needs.

Article 14. Small-scale food production processing should establish food raw materials, food additives, food-related products for testing, and non-procurement or use of food raw materials, food additives, food-related products that are not in compliance with food safety standards.

Article 15. The food production process practitioners should have food safety knowledge adapted to their work, conduct health inspections every year and obtain health certificates from the latter.

Article 16

Article 17

The food production processing of small-scale workshops should test the production of foods and test the non-qualified foods from sale. Food production processes that do not have food testing capacity should be commissioned to test food testing institutions with legal qualifications.

Article 19

Article 20 The duration of the record and the voucher shall not be less than two years.

Article 21 Changes in the production processing conditions of small-scale food production processing and non-compliance with production processing requirements should take immediate corrective measures; potential risks for food safety accidents should immediately cease production activities and report to the management of the quality supervision of the district or to the host people's governments, street offices; the need for re-approved procedures to apply to the original approval authority within 10 days.

Article 22 provides for food operators to purchase food-processing for small-scale production processing, and shall test their production processing conditions for approval of certificates, business licences and food-qualified documentation, and establish food entry vouchers, such as recording the name, specifications, quantity, production date, insurance period, name and contact, entry date. The vetting record should be true and the time limit shall not be less than two years.

Foods processed for small food production are not inspected or unqualified, and food rooms, supermarkets and schools are not used.

Twenty-thirds of the start-upers, counter rentalrs and exhibitions of the central trading market should conduct regular inspections of the food-productive production process for the production of small-scale workshops, finding violations of the provisions of this approach, and should be promptly stopped and immediately reported on the location's business administration or food drug surveillance management.

The operators, the counteror and the exhibition organizer of the centralized trading market have not fulfilled their obligations under the preceding paragraph, and the food security accidents should be borne in connection with the responsibility.

Chapter III Oversight and management

Article 24

The Government of the communes, the street offices should address the issue of highlighting and organizing inspections and dedicated governance rehabilitation.

Article 25 Quality supervision and the business administration sector should promptly inform the Government of the communes of the food production process for small-scale workshops, street offices.

Article 26 Supervision management of food production processes should establish small-scale food-processing safe files, which record the approval of production processing conditions, business registration, routine inspection, investigation of violations and product quality monitoring, as well as the timely issuance of lists to society, in accordance with the records of the food-processing small-scale safe files.

More than two small-scale food-processing processes for the production of food incompatible with food safety standards should be revoked by the management of higher-quality monitoring in the district, and the processing conditions approved for the production process.

Article 27 Governments, street offices should strengthen communication, coordination with the quality supervision, business administration, health administration, public safety and other sectors, receive reports or identify violations of small-scale workshops for food production processing, and should inform relevant oversight management in a timely manner and cooperate with the relevant oversight authorities in conducting investigations.

Article twenty-eighth workshops on food production processing were concealed or provided for the approval of production processing conditions, which was approved by the management of quality supervision over the district to revoke the approved production processing conditions that were already under way and no approval of the production processing conditions for one year.

Chapter IV Legal responsibility

Article 29 of the food production process is a violation of this approach by one of the following acts, being corrected by the relevant supervisory authority and fined by more than 1,000 dollars; and rejects the correctness of fines of over 3,000 dollars.

(i) In violation of Article 7, paragraphs 1 to 3, of this approach, no conditions for productive activities;

(ii) In violation of article 8, paragraph 2, of this approach, other producer operators are entrusted with the production of processing food.

Article 33

Article 36 of the food production process is in violation of article 16 of the scheme, which does not place a certificate of approval for the processing of production conditions in a marked place, which is converted by the management responsible for the quality supervision of the district, with a fine of up to $300,000; and rejects the correctness of the fine of up to $300,000.

In violation of article 19 of the scheme, the food production process is not subject to a standard requirement for food marking, which is rectified by the relevant oversight management order and fines of more than $3000 million; and rejects a fine of up to $300,000.

Article XXIII, supermarkets, schools violate article 22, paragraph 2, of this approach, which stipulates that the use of untested or unqualified food in the course of the operation is modified by the relevant supervisory authority orders, which amount to less than 1 million dollars in the amount of food produced in violation of the law, with a fine of more than 5,000 yen; more than 1 million dollars in the amount of food delivered in the event of the unlawful production, with a fine of more than five times the amount of the sum of the goods produced.

In violation of this approach, the Government of the people at all levels has not performed its duties, with significant food security accidents, serious social implications in the current administrative region, giving rise to excessive, degrading, dismissal or dismissal by law to the competent and other direct responsible personnel directly responsible.

In violation of this approach, the supervisory authorities concerned do not perform their duties under this approach or abuse of their functions, play negligence, provocative fraud, have given rise to or downgrading in accordance with the law to the competent and other direct responsible personnel directly responsible; have serious consequences for the dismissal or dismissal of removal; the principal head of the authority should be blamed for the resignation.

Article XV, in violation of the provisions of this approach, stipulates that the provisions of the law, legislation and regulations have been penalized, shall be liable under the law for the loss of property, which constitutes an offence and shall be criminalized by law.

Chapter V

Article 16 of this approach has been granted a corresponding licence, which continues to be effective during the period of effectiveness.

Article 37 of this approach refers to the operation of the production and sale of foods in the same fixed place, including the pre-hostation plant.

Article 338 is implemented effective 1 August 2012.