(Act No. 238 of 3 June 2013, No. 238 of the Order of the People's Government of Vuhan, dated 1 December 2013)

Article 1, in order to strengthen the management of kitchen wastes in the city, to preserve the urban environment, to secure food security, to promote the use of the resource cycle, to develop this approach in the light of the laws, regulations and related provisions of the Act on Environmental Control of Solidal Waste in the People's Republic of China, the Regulations on the Incorporation of Sanitation in the city.

Article 2, this approach applies to the treatment of cooking wastes in the urban areas identified by the city and the city's people's governments and their related oversight management activities.

The treatment of cooking wastes includes the collection, transport and disposal components.

Article 3 of this approach refers to food residues, food-processing waste, and residues resulting from catering services other than the daily lives of the population.

The above paragraph refers to the unused residues of flour and fauna oil residues and various types of oil mixtures (contained oil-sidiles, oil cigarettes, oil water dissidents, etc., smoking smoking, oil blend facilities).

Article 4

To advocate for net vegetables and civilization, to encourage the reduction of the generation of cooking wastes and to encourage the development of technical development and facilities for the environmentally sound treatment of cooking wastes and resource use.

Article 5 Government of the city and the people of the region (including the new technology development area of the Lake Vhan Orientale Lake, the Vilhan Economic Technology Development Zone, the ecological tourism landscape of the city, the WCL, under the same conditions) include the management of cooking waste in urban management and food safety performance appraisals, civilization units vagaries, and recognition of units and individuals that have made significant achievements in such areas as the environmentally sound treatment and resource utilization of cooked waste.

The city, the people of the region have included the provision for the management of cooking waste in the financial budget and have provided financial subsidies for the treatment of cooking wastes. Specific subsidies are developed by urban administrations with the municipal finance sector.

Article 6

Regional urban management is responsible for overseeing the management of kitchen wastes in this administrative area.

Article 7. Food medicine regulation, quality, business, agriculture (drazing), environmental protection, commerce, tourism, education, rural and urban construction, water services, public safety, finance, prices, etc., should be made available, in accordance with their respective responsibilities, for cooking waste management.

Article 8

Article 9. The kitchen waste generation unit shall pay the kitchen waste disposal fee. The catering rate is included in the urban garbage system, and its projects, standards are implemented in accordance with the financial, material and price sectors.

Article 10 Urban management should work with the relevant sectors to develop the catering facilities in the city, based on the overall planning and land-use planning of the city, and to include specific environmental sanitation planning in this city.

The kitchen waste disposal facility should be used as environmental sanitation facilities to be integrated into urban planning, and any unit and individual may not be able to take care or change their use.

Article 11. The construction of the kitchen disposal facility should be in line with the specific planning of environmental sanitation facilities at the city, and in accordance with the relevant national regulations, such as investment, construction, environmental protection.

Upon completion of the work of the kitchen disposal facility, construction units should be organized by law to complete the receipts and send the construction project file to the rural and urban construction sectors, while informing urban management. No use shall be delivered without completion of the receipt.

Article 12 Businesss with catering for the collection, transport and disposal of cooking wastes should be licensed to operate.

Regional urban management should identify operating units within the Territory through fair competition, such as tendering, the decision to collect and transport licences for cooking wastes. Urban management should grant licences to catering units for the operation of kitchen wastes through fair competition such as tendering.

Municipal and district urban administrations should enter into agreements for the collection, transport, disposal of licensed operations in accordance with the provisions of the concessionary operation of the municipal public facilities, agreeing on the length of operation, service standards, operating areas. Concessional business agreements signed by the urban administration should be reported to the municipal administration.

Article 13

(i) The eligibility of corporate legal persons and the registration of fewer than 3 million dollars;

(ii) The collection of kitchen wastes should be used for the full-scale collection of containers and for the classification of the collection function;

(iii) The transport of cooking wastes should be carried out with a full-stop automated vehicle, with the non-inviolent focus on proliferation, protection of remains, and anti-degradation functions;

(iv) A sound technology, quality, security and monitoring management system and effective implementation;

(v) Licence of lawful road transport, vehicle route;

(vi) A fixed office and mechanical, equipment, vehicle parking sites;

(vii) Other conditions under the law, regulations.

Article 14.

(i) The qualifications of corporate legal persons, with a small size of less than 100 tons/days, the registration fund is not less than 5 million yen; the size greater than 100 tons/day, and the registration fund is not less than 50 million dollars;

(ii) The selection sites are in line with urban and rural planning and the development of clearance documents;

(iii) The technologies, processes used are consistent with the standards;

(iv) Management systems with sound processes, equipment management, environmental monitoring and protection, financial management, production security, measurement statistics and effective implementation;

(v) A feasible kitchen wastewater, dehydration, waste disposal technology and DaO emissions programme;

(vi) Other conditions under the law, regulations.

Article 15. The collection and treatment of cooking wastes shall be established in accordance with the following provisions:

(i) The number and arrival of kitchen waste generation units;

(ii) The collection of kitchen wastes, the record of the collection of transport units, the transport of kitchen waste sources, quantities, and arrivals;

(iii) The catering kitchen waste disposal units record the availability, quantity, disposal methods, product flows, and operational data;

(iv) To record true, complete and more than two years.

The kitchen waste generation and disposal units should be delivered in accordance with the time sheets provided by urban management and be redirected accordingly.

The cluster system for the generation, collection, transport and disposal of cooking wastes is established by urban management.

Article 16

(i) A separate collection of cooking wastes shall not be combined with one-time meals, drinking water containers, plastics, and other solid living garbage;

(ii) To set up a kitchen-earmarked collecting container at specified locations to maintain a clean replication of containers, closed and surrounding environments;

(iii) The establishment of contaminated treatment facilities such as oilwater sequestration, oil cigaretteer or oil water distributors to maintain their normal use and pollutant emissions in compliance with relevant standards;

(iv) To collect, transport and transport, within 24 hours of the production of kitchen wastes, in a timely manner, to the licensed meals collection, transport units or municipal consortiums owned by urban management;

(v) Other provisions of laws, regulations and regulations.

Article 17

(i) In accordance with the standards and norms of sanitation operations, the timely collection and transport of kitchen wastes within the prescribed time period shall not be less than 1 per literary for the kitchen waste generation units;

(ii) Separate collection, transport of cooking and other garbage, the type and quantity of which are confirmed by the kitchen waste generation unit;

(iii) The provision of specialized transport vehicles and related transit facilities to maintain their integrity, integrity and smooth transport;

(iv) Non-sustainable, deflated and no naked storage during transport;

(v) A service agreement with the catering kitchen waste disposal unit to transport cooking wastes to designated meals disposal sites, which are identified by the disposal units;

(vi) Other provisions of laws, regulations and regulations.

Article 18

(i) Implement environmentally sound disposal in accordance with relevant provisions and technical standards;

(ii) Wastewater, waste and residues generated during the disposal process meet environmental standards to prevent second contamination;

(iii) The use of microbial agents to deal with cooking wastes in accordance with relevant national provisions and the corresponding security controls;

(iv) In accordance with the relevant provisions and related safety technology protocols, qualified managers and operators are equipped to develop detailed management systems and emergency preparedness cases to ensure the safe operation of facilities;

(v) Products produced are consistent with the relevant quality standards;

(vi) To conduct environmental impact monitoring as required, to test, evaluate and report to urban management and the urban environmental protection sector the results;

(vii) No kitchen wastes shall be accepted, disposed of units and individuals not licensed;

(viii) Other provisions of laws, regulations and regulations.

Article 19 prohibits:

(i) The production, processing of food for cooking and their processing materials as raw materials;

(ii) Removal of oil residues as food-using or processing of food;

(iii) Accommodation of cooking and livestock for cooking, untreated;

(iv) Refer kitchen wastes into public facilities such as rainwater, sewage drainage pipelines or water plants such as rivers, lakes;

(v) The transport of kitchen wastes to the administrative areas of the city;

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

In addition to the inability to continue operation, the kitchen waste treatment units shall not be subject to arbitrary suspensions, the hotel industry, and shall report to the city's management three months in advance, with the approval of the post-continuation or the hotel industry.

Article 21, Municipal and regional urban management should strengthen the monitoring and inspection of the production, handling of cooking wastes, including through written inspections, field screening, and on-site approval, and establish a corresponding monitoring record file.

Regional urban management should, in accordance with the required time, provide a summary of the production, processing and etc. of the kitchen wastes declared by the units.

Sectors such as food medicine regulation, quality, business, agriculture, pastoralism, environmental protection should, within their respective responsibilities, strengthen surveillance inspections of cooking waste treatment.

Article 22 states that urban management shall make the following information available to the community on a regular basis on the establishment of a common information regulatory platform for cooking waste generation and processing.

(i) Types and quantities of cooking wastes;

(ii) Information on licences for nuclear feeding, transport and disposal services;

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

(iv) Information on the legal treatment of cooking waste generation, treatment units;

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

Municipal and regional urban management should establish a complaints reporting system that receives complaints and reports from the public on cooking waste disposal activities and informs the complainant or reporters of the results; and, in the scope of other sector heads, should be transferred in a timely manner.

Article 23 concerned departments and their staff shall not have the following acts in the implementation of the meals monitoring management:

(i) Exemptively establish a fee project or raise the fee rate;

(ii) The mandatory requirement for businesses to use designated products or receive designated services;

(iii) Other interference with the normal operation of enterprises or damage to the legitimate rights and interests of business and business operators.

In the case of the former, the kitchen waste generation and disposal units are entitled to refuse and may report complaints to the relevant authorities and inspection bodies.

Article 24 Urban management should develop a full-scale kitchen waste treatment emergency response, establish emergency response systems to ensure regular collection, transport and disposal of cooking wastes in emergency or exceptional circumstances.

Article 25. The relevant sectors of urban management, food security management should take a variety of forms of awareness-raising and awareness of food safety and related legal knowledge in such areas as food use, leading to public science consumption, raising public health awareness, food safety awareness and environmental awareness. Enhance corporate integrity and industrial self-regulatory education, strengthen the training of practitioners, raise legal awareness of food production, services and operating units and food safety awareness, and create a good social environment that guarantees food security.

In violation of this approach, one of the following acts is handled by the urban management law enforcement authorities in accordance with the Urban Harmage Management Scheme (Act No. 157 of the Ministry of Construction):

(i) The suspension of the offence without the approval of the operation of the catering kitchen wastes, transport and disposal activities, and a fine of 30,000 dollars;

(ii) Without the payment of the kitchen waste treatment fee, the time limit was changed and was not corrected and the unit could be fined up to three times the amount payable and not more than 30,000 dollars, and the individual could be fined up to three times the amount payable and not exceeding 1,000 dollars;

(iii) The collection of cooked waste, the loss of the cooking of cooked wood in the transport process, the cessation of the offence and the conversion of the deadline, with a fine of more than 5,000 dollars;

(iv) The collection of kitchen wastes, the transport unit, in violation of the provisions of article 18, subparagraphs (i), (iii), (v), of this approach, is changing the time limit and may be fined by more than 3,000 dollars;

(v) The metal disposal unit violates the provisions of article 19, subparagraphs (i), (ii), (iii), (iv), (vi) of this approach, the period of time being responsibly corrected and may be fined by more than 30,000 yen; and the liability under the law for damages;

(vi) Without the approval of the self-consistency, the time limit is being changed, the amount of a fine of up to 30,000 dollars for catering for cooking waste collection, transportation units, and a fine of more than 100,000 dollars for the catering and disposal units; and losses resulting in the legal liability.

Article 27, in violation of this approach, does not have the experience of the kitchen waste disposal facility or is not used to receive qualified inputs, and is redirected by the urban and rural construction sector, in accordance with the provisions of the Urban Life Waste Management Scheme, paying more than 4 per cent of the engineering contract price; and causes losses and pays liability under the law.

In violation of this approach, there are one of the following acts, which are being corrected by the urban management law enforcement authorities, and are not reformulated and punished in accordance with the following provisions:

(i) No fine of up to 00 million United States dollars for the establishment, record, delivery of kitchen waste or non-implementation of the unitary system, in accordance with the provisions;

(ii) No single collection, transport, storage of kitchen wastes, combined with living garbage, with a fine of more than 1,000 dollars;

(iii) The kitchen waste generation unit does not provide for the establishment of a specialized collecting container for cooking waste or the unused specialized collection container, with a fine of more than 1,000 dollars;

(iv) Bring kitchen wastes to unlicensed units or individuals to collect, transport, dispose of or receive, dispose of non-licensed units or individuals to deliver cooking wastes, with a fine of up to $3000 million for individuals and a fine of up to $30,000 for units.

Article 29, in violation of this approach, uses a cooking cooking livestock poultry without proper treatment, which is subject to an order of cessation of the offence by the agricultural ( livestock pastoral) sector, with a deadline for the environmentally sound treatment of the livestock produced directly by cooking wastes, with a fine of more than 5,000 yen per person's unit of over 5,000 yen.

Article 31 violates this approach, which involves environmental protection, food security, water resources and lake conservation and drainage management, and is governed by law by the relevant sectors.

Article 31: Urban management, other relevant departments and their staff have one of the following acts, which are redirected by the parent authority and administratively disposed of by law to their supervisors and those directly responsible;

(i) No licence to collect, transport and dispose of nuclear cooking cooks;

(ii) Failure to perform administrative oversight functions in accordance with the law;

(iii) Other abuses of authority, omissions, provocative fraud.

Article 32