(Adopted at the 16th ordinary meeting of the Royal Government of the city on 31 May 2013 by Decree No. 69 of 9 June 2013, published as from 1 August 2013)

Chapter I General

Article 1 promotes clean, ecological and resource cycle use in rural and urban areas to secure food health and the health of the population, in line with relevant legislation such as the State Department's Urban Integrity and Sanitation Regulations, and develops this approach in the light of the actual practice of the city.

Article II applies to the generation, collection, transport, disposal and related oversight management activities of kitchen wastes in the administration of the city.

Article 3 of this approach refers to food residues, residues, waste and residues arising from food processing, catering services, unit feeding activities other than the daily lives of the population.

Article IV governs the management of kitchen wastes and should be guided by the principles of quantification, resourceization and irreversibility. To encourage and support the development, use and use of cooking waste disposal technologies.

Article 5

The sanitation administration in each district (zone) is responsible for monitoring the production, collection, transport and disposal of cooking wastes within the Territory.

Relevant sectors such as development reform, public safety, environmental protection, business, commerce, food medicine regulation are governed by their respective responsibilities.

Article 6. The urban sanitation management sector should be aligned with the relevant sectors to prepare specific urban sanitation planning.

Specific planning for sanitation should include the content of catering for waste governance, the integrated arrangement of brooms, land use, size and facilities for the operation of cooking waste disposal.

Article 7. Governments of the city should provide financial support for the collection, transport and disposal of cooking wastes. Specific approaches have been developed by the Municipal Government.

Article 8, any unit and individual, has the right to report, complain to the urban sanitation administration or the management concerned on violations of this approach.

Article 9 provides incentives for units and individuals that make significant achievements in the areas of catering for the use of and environmentally sound treatment of cooking waste.

Chapter II Declarations and collection, transport and disposal of kitchen wastes

Article 10. The collection, transport and disposal of cooking wastes is governed by the licence. The units and individuals that do not obtain a licence shall not engage in the collection, transport and disposal of kitchen wastes.

Article 11. Skills are classified to promote the integration of cooking waste collection, transport and disposal.

Article 12 units engaged in catering for the collection, transport and disposal services should have the following conditions:

(i) The qualifications of corporate persons;

(ii) A fixed office and machinery, equipment, vehicles;

(iii) Funding and equipment, facilities;

(iv) The use of specialized containers and the classification of the collection function;

(v) The use of a fully closed automated vehicle with the inviolability of proliferation, anti-recovery, and anti-deversion functions;

(vi) Improved wastewater treatment programmes for residues such as wastewater, waste and residues;

(vii) Facilities to monitor the flow of kitchen wastes;

(viii) The technologies, processes used are consistent with national standards and are subject to professional evaluation.

Article 13 provides for the collection, transport and disposal services of cooking wastes, as follows:

(i) In accordance with the standards and norms of sanitation operations, the time specified, the timely collection, transport of kitchen wastes to designated disposal sites according to designated routes;

(ii) Containers and vehicles for the collection, transport of kitchen wastes should ensure closed, well-established and integrated markings;

(iii) Effective pollution control measures in accordance with the relevant provisions of environmental protection;

(iv) The establishment of security institutions and their dedicated security manager, the sound and implementation of security management systems, the provision of security facilities and the safe operation of disposal facilities;

(v) To ensure that the facilities, equipment and equipment for catering for the treatment of cooked waste are sustained and are not allowed to do so without the consent of the municipal sanitation administration. As a result of the repair of the equipment, the regular handling of the kitchen wastes should be reported to the urban sanitation administration on 15 days in advance; the need for suspension or the hotel industry should be reported to the urban sanitation administration for a period of three months in advance, with the consent of the party to be halted or to the hotel industry;

(vi) To collect, transport agreements with catering units and individuals, and to report back to the municipal sanitation administration sector;

(vii) In accordance with the relevant provisions, the flow of refrigeration products for cooking wastes into the relevant sectors.

Article 14. Food-processing enterprises, catering businesses, units and individuals, such as catering for cooking waste generation units and personalities, shall be referred to enterprises with concessional operating qualifications to collect, transport and disposal:

(i) The storage of kitchen wastes with other garbage and the recycling of cooked organic wastes;

(ii) The establishment of standardized kitchen waste-gathering containers to ensure that kitchen waste-gathering containers are good, closed and complete;

(iii) The installation of specialized oil sequestration devices to collect residues and no cooking of cooking wastes into rainwater pipelines, sewerage, drainage, public toilets or water banks, rivers and lakes.

Article 15

(i) The collection, transport and disposal service units with kitchen waste collection, transport and disposal services, and the presentation of the municipal sanitation administration;

(ii) Establish a system for the collection, transport and disposal of kitchen wastes to register data on the origin, quantity, type, operation data, etc. of cooking wastes and report regularly to the urban sanitation administration sector;

(iii) In the event of significant changes in the quantity of cooking wastes, timely reporting should be given to the urban sanitation administration and the kitchen waste collection, transport and disposal services;

(iv) Where relevant registrations, licence requests or evidence-by-year inspections are handled by sectors such as business, environmental protection, food medicine regulation, agreements and back-up information should be submitted.

Article 16 prohibits the sale of residues after the process of disposing of food residues; no cooking and their derivatives shall be used for food processing or feeding.

Chapter III Oversight management

Article 17 The sanitation administration should establish a sound kitchen waste surveillance management system that oversees the implementation of this approach by the kitchen waste generation units and individuals and the collection, transport and disposal services units.

Article 18, in the process of supervision of cooking wastes, the relevant sectors should work in collaboration with the following:

(i) The development of the management sector should study the refinement of policies and measures and actively promote the development of the cooking waste disposal industry;

(ii) The business administration sector should strengthen the management and promotion of catering industries;

(iii) The environmental management sector should strengthen environmental pollution control of cooking wastes;

(iv) The management of food medicine surveillance should strengthen surveillance in the area of catering for the production, processing and circulation of cooked wastes, and identify in accordance with the law the sale of processed food products;

(v) The business sector should enhance the oversight management of the kitchen waste generation units and individuals, and the kitchen waste generation units and individuals should be licensed for business or the receipt of the kitchen waste collection, transport and disposal service units at the time of the annual screening;

(vi) The public security authorities shall use, in accordance with the law, the offences of the production, processing, sale of food and oil residues, and the transport management of the public safety authority should strengthen the safe management of catering for the collection and transport of vehicles.

Article 19 The kitchen waste generation units and individuals and the collection, transport and disposal services units should be conducted in conjunction with the relevant sectoral oversight inspections, such as the sanitation administration, without prejudice to the enforcement of public services by the inspector in accordance with the law.

The kitchen waste collection, transport and disposal services units should assist the relevant sectors, such as the management of sanitation, in monitoring the management of the offences of the kitchen waste generation units and individuals. It was found that violations were reported in a timely manner and transferred to the authorities concerned.

Article 20, the municipal sanitation administration sector should develop a kitchen waste collection, transport and disposal emergency response scenarios with the relevant sectors, establish a catering emergency response system to ensure the collection, transport and disposal of kitchen waste collection, storage, transport and disposal services, collection, transport and disposal of kitchen wastes at times or in emergencies. The kitchen waste collection, transport and disposal services units should develop emergency pre-empts for the prevention of cereal pollutant incidents and report back to the municipal sanitation administration sector.

Chapter IV Legal responsibility

Article 21, the relevant sectors, such as the management of sanitation, and their staff, violate this approach, with one of the following acts, administratively disposing of directly responsible persons and heads of supervisors in accordance with the law;

(i) Violations of this approach by units and individuals and kitchen waste collection, transport, disposal services, in a timely manner, and inadequacies;

(ii) To refrain from taking effective measures in a timely manner with regard to acts resulting from or likely to result in environmental pollution during the catering process;

(iii) Reports, complaints against violations of the provisions of the catering for the disposal of cooking wastes, are not promptly checked or scattered;

(iv) Other oversight functions are not performed by law.

Article 22 units and individuals without a licence to operate for cooking, transport and disposal services, are responsible for the cessation of the offence by the municipal sanitation administration and fines of more than 30,000 dollars for the unit; fines of up to 5,000 dollars for individuals; and criminal liability.

Article 23, Catering units and individuals in violation of this approach, has one of the following acts, warnings by the sanitation administration to correct the deadlines; failure to change; fines of more than 1 million dollars for the year 2000; and criminal liability under the law:

(i) The classification of cooking wastes with other garbage reserves, as prescribed;

(ii) Unregistered statistics on the origin, quantity, type, operation data, as prescribed;

(iii) No collection, transport and disposal services with kitchen waste collection, transport and disposal services;

(iv) Removal of cooking and residues into rainwater pipelines, sewage pipelines or otherwise dumped;

(v) To refer to cooking wastes to units or individuals that do not obtain a licence.

Article 24: In violation of this approach by the catering, transport and disposal services unit, one of the following acts is warned by the sanitary administration to correct the deadlines; inadvertently, the fine of up to €300,000; and in the form of a crime, criminal liability is lawful:

(i) The collection and transport agreement is not provided for by the provision of a collection and transport agreement with kitchen waste generation units and individuals;

(ii) No provision is made for facilities that meet environmental standards, good, closed, clean-up, transport vehicles and equipment;

(iii) Unless pre-emptive transport is provided, the loss, deakage, the remains of the pipeline;

(iv) No registration statistics on the origin, quantity, type, transport data, etc. of cooking;

(v) The establishment of security institutions and their dedicated security management, the sound and implementation of the security management system and the accompanying security management facilities, as provided for;

(vi) Unless the municipal sanitation administration has agreed to do so;

(vii) No provision for the registration of refrigeration products for cooking wastes to the relevant sectors;

(viii) For food or feed.

Article 25 violates other acts under the relevant laws, regulations, regulations and this approach and is governed by law by the relevant authorities.

Chapter V

Article 26