(Adopted by Decree No. [2013], No. 1 of 18 January 2013, by the Government of the Northern Province, No. 116th ordinary meeting of the People's Government of the Northern Province, 10 January 2013)

Chapter I General

Article 1 provides for the regulation of the operation of food production, the strengthening of food security supervision and the safety of public health and life, the development of this provision in the light of the provisions of the Law on Food Security of the People's Republic of China (hereinafter referred to as the Food Security Act), the National People's Republic of China Food Security Act implementing regulations.

Article 2 governs the production, operation and food safety monitoring of food-related products in the administrative areas of this province, and must be respected.

The Law on Quality of Agriculture of the People's Republic of China, the Regulations on the Control of Bloods and the Regulations on Administrative and Bloods also provide for its provisions.

Article 3. Food producers should operate according to food safety laws, regulations, regulations and food safety standards, establish a sound food security management system, take effective measures to guarantee food security, receive social oversight and assume social responsibility.

Article IV. The Government of the above-mentioned population is responsible for, leading, organizing, coordinating the management of food security monitoring, integrating food security in national economic and social development planning, integrating work funds into the same-level fiscal budget, establishing a full-scale regulation of sound food security, risk early warning, enterprise self-regulation, social supervision, emergency disposal, accountability mechanisms and integrating food safety oversight management into the Government's annual work objective.

Article 5 Government Committee on Food Security and its institutions are responsible for the integrated coordination and supervision of food security, in accordance with their mandated responsibilities.

Article 6

Other relevant sectors of the population at the district level should be able to work on food security within their respective responsibilities.

Food safety monitoring authorities have not clear or contested the division of responsibilities in monitoring management, determined by the Government of the province and made public. Prior to the clear responsibilities of the provincial people's Government, the municipalities and district-level people's governments can temporarily determine the responsibilities of the management for food security supervision at the current level, in accordance with the realities.

Article 7. The commune Government, the street offices should be given a clear and dedicated mandate to the hidden food security, information reports, assistance in law enforcement and education.

The Village (HL) Commission should assist in monitoring food safety inspections in conjunction with the Food Security Monitoring Administration, reporting on food security violations to the relevant sectors in a timely manner.

Article 8. Governments at all levels and their relevant departments should systematically organize awareness-raising education on food safety laws, regulations, regulations and food safety knowledge.

The media should broadcast or publish food safety laws, regulations, regulations and public advertisements for food security, food safety information and the good faith of food producers, objectively cover food security and enhance public opinion oversight.

Article 9. Industrial organizations related to food should strengthen industry self-regulation, promote industrial integrity, conduct food safety awareness and direct food producers to operate in accordance with the law and promote the upgrading of food security in the industry.

Chapter II

Section I General provisions

Article 10 Food producers are responsible for their safety in the production of foodstuffs without producing foods that endanger the health and safety of the public. There is no security conditions for production and no operation for food production.

Article 11. The establishment of food production, food circulation, catering services enterprises should pre-approve the name, obtain the corresponding licence under the law and carry out registration activities, which are subject to the licence.

Food-processing small-scale workshops, food-assisted workers engaged in food production operations and meals-focused poisoning services in a refocusing service delivery system.

Article 12 prohibits the production of foods and the following foods under article 28 of the Food Security Act:

(i) The use of non-food substances and other substances that may endanger human health;

(ii) Health foods and theft, use of approved books and changes in approved foods without State approval;

(iii) The use of residues, such as ground oils, residues for the processing of raw materials and food produced for the processing of such foods for raw materials;

(iv) The use of toxic turmoil, murial or other foods that may cause harm to human health;

(v) Food produced in excess of the period of insurance as raw materials;

(vi) Food additives exceeding food safety standards;

(vii) Foods using non-food packaging materials and contaminated food packaging materials;

(viii) Other foods that are not in compliance with national and provincial food safety standards or requirements.

Article 13 Operators for Food Production should conduct health inspections every year in accordance with the relevant provisions, and health certificates are valid throughout the province.

Article 14. Food producers should organize food safety managers and other practitioners to participate in food safety knowledge training. Sectors and industry organizations, such as quality technical supervision, business administration, food drug surveillance management, should strengthen the organization, guidance and supervision of the training of food producers on food security.

The main heads of food-producing businesses and small-scale food-processing workshops should establish sound food safety responsibilities for this unit, organize food safety regulations and operational protocols, monitor food safety efforts, eliminate food safety risks and report food safety accidents in a timely manner to sectors such as quality technical supervision, business administration, food medicine surveillance.

Article 16 provides for the procurement of food, food raw materials, food additives, food-related products, and food-related products should be identified for the licensee's licences and product-qualified documentation; food-producing enterprises should test food raw materials that are unable to provide the product's eligible documentation.

Food-producing businesses should establish a system of inspection of goods, such as recording of food, food raw materials, food additives, names of food-related products, specifications, quantity, production kits, insurance periods, name and contact, entry date. The time limit for the maintenance of the vetting is not less than two years.

Article 17 Operators of Food Productives should designate specialized owners to maintain, store food additives and to mark a combination of food additives.

Food producers should establish systems for recording the use of food addicts. Relevant elements such as the name of the food addant, the scope of use, use, date and use are recorded. The time limit for the use of the record is not less than two years.

Article 18 Food producers commissioned the production of food-related products that fall within the scope of the production licence management, and the production of enterprises with food production permits and corresponding production conditions and capacities should be delegated by the entrusting and the entrusting party to the municipal quality technical supervision sector in the area established by the location. Among the food labels entrusted with production, the name, address, contact and food-related licences should be identified.

Food-producing enterprises may not circumvent oversight in the form of authorization for production, agreement, honour and comarks.

Health-care foods should be entrusted with production in accordance with national legislation, regulations and are approved by the Food Medicine Monitoring Administration.

Article 19 shall be in compliance with prescribed packaging and food labelling.

The sale of imported foods at the direct entrance should be accompanied by abundance of fire materials, the establishment of separate facilities and access tools. The establishment of a dedicated area for food security is encouraged.

Article 20 Food operators should regularly check banks and sell foods, identify that foods have been converted or exceed the quality period, and should immediately stop sales, conduct environmentally sound treatment or destruction, not return to suppliers or producers, and establish records and destroy records. The record-keeping period shall not be less than one year.

Article 21 Health-food-producing enterprises should be produced in accordance with the health-care food safety-related standards, the conditions of production approved by national and provincial food drug control monitoring authorities, the handing, the production process, and the production records should be complete, accurate, their labelling and content should be aligned with the approval.

The purchase of health-care foods by health-care operators should identify and retain the relevant qualifications, product approval certificates and photocopy reports of the HFAS.

Food products produced by food producers should be in line with food safety standards. It should also be in line with the relevant requirements for the sale of food in the form of the sale of food in its productive places, and the quality technical supervision sector should strengthen its oversight management.

On-site selling food should be in line with food security requirements. The management of business administration, food medicine surveillance should be strengthened.

The content of health-care food advertisements should be truly legitimate and should not contain false, exaggeration and the content of disease prevention, treatment functions.

Article 24 service providers should strengthen the management of their network food operators and identify violations of food safety laws, regulations, regulations and regulations, which should be stopped in a timely manner and, if necessary, should cease the provision of web services to food operators.

Web service providers should work with the Food Security Monitoring Administration to investigate complaints and reports of food safety in accordance with the law.

Article 25 The organizer of the food concentration trading market, the renter of the food counter and the food exhibitions should strengthen the management of the food operators, as provided for in article 52 of the Food Security Act and as required by the following:

(i) To promote its establishment and implementation of the food security-related regime;

(ii) Establishment of food operators' archives, such as real recording of the basic situation of food operators, operating brands and suppliers of goods;

(iii) The creation of a food security information media that will provide timely and public food safety information published by the Food Security Monitoring Administration;

(iv) Assistance in food security in sectors such as quality technical supervision, business administration, food medicine surveillance.

The organizer of the food concentration trading market, the renter of the food counter and the food exhibitions did not fulfil the obligations set out in the preceding paragraph, and the food security accident in the current market should bear the associated responsibility.

Article 26 Schools, construction units should establish a food safety management system for their meals and workplaces, improve sanitation conditions and strengthen the training of practitioners. In the event of food security accidents, schools, construction units should assume the corresponding responsibility.

Article 27 Food producers found that their foodstuffs were safe and likely to cause damage to human health and life safety, and should immediately cease production and have been sold in the city, should be stopped immediately and informed of the relevant producers and consumers of the return and notification.

Food producers have not been called back or ceased to operate in accordance with this provision, either by sectoral responsibility such as quality technical supervision, business administration, food medicine surveillance, or by stopping their operations.

Article 28 provides for the processing, production and sale of food products by catering service providers, which should be separate from their lives, be dedicated to food-workers (container) and that processing, production and marketing processes should comply with food safety requirements.

The catering service providers perform collective meals that should be equipped with food processing facilities and facilities, equipment that are adapted to the reception capacity to prevent cross-polluting and retain food supplies for a total of 48 hours.

Article 29 quantification, storage, transport of food temperatures and time should be in line with food safety requirements and indicate the time, preservation conditions and quality period for the production of food packaging.

Article 33 The caterings provided by the catering service providers should be cleaned, sterilized and met with food safety standards.

The use of a centralized drug meals should identify and retain the licences of companies that focus on poisoning services, a certificate from the health administration and a photocopy certificate of eligibility.

Article 31 Operators of Food Products should establish a corresponding food warehousing, transport safety management system and comply with the following provisions:

(i) The storage, transport, loading of food and food addicts, containers, tools and equipment safety, integrity and cleaning;

(ii) Storage and transport should be in accordance with requirements such as temperatures required to guarantee food security;

(iii) No food and food addicts may be stored with toxic and hazardous items;

(iv) In line with the food security laws, regulations and other requirements set out in this province.

The food-producing operators rented yards outside the production area for the storage of food raw materials, food additives, food-related products and goods, and should be backed by the management of quality technical supervision, business administration and food medicine monitoring prior to storage.

Article 32 Transport, storage, and sale of foods that are subject to a low-ware conservation, the operation and refrigeration of the facilities, the refrigeration temperature should be in compliance with food security requirements and the express temperature of food labels.

The refrigeration of food should be carried out in accordance with refrigeration requirements to ensure the proper functioning of the refrigeration system, without intentional customs of the refrigeration system, and non-conclusive foods that are vulnerable to cross-polluting should not be loaded. The refrigeration storage of food should ensure the proper functioning of facilities, equipment and the operation of the warehousing operation tool should be used in the light of the types of food and be subject to cross-polluting foods.

Article 33 Innovative food production enterprises should strictly implement national standards or local standards for food security, national standards for food security or local standards, and corporate standards should be developed as a basis for organizational production. Business standards should be reported to the provincial Government's health administration, which is applicable in this business.

Article 34 producers of food-related products shall not use recycling of hazardous substances, such as plastics, rubble, and slack fibres, for feeding materials, tools, containers and food-related products that directly reach food.

Article XV should be in line with the requirements of article 36 of the present provision and be available to the host-level people's Government for the health administration, for the catering and centralized drug service activities.

The Government's health administration should inform the local people's Government of the management of food medicine surveillance authorities on an annual basis of the information on the cereals that have been identified.

Article 36 Activities in the concentration of poisoning services should be in line with the following requirements:

(i) The safe distance between the source of contamination of the garbage, ponds, etc., which may be contaminated with the garbage, and cannot be constructed in the residential building;

(ii) The construction of a recycling area by the laundering of the drug process, the laundering of the drug area, the packaging area, the manufacturer, packaging materials, and the packaging materials, with a total area not smaller than three hundred square meters;

(iii) There are meals cleaning, poisoning and drying as one mechanical equipment, laundering, sterilization, packaging equipment and operating scales, which can be provided with disincentives consistent with national food safety standards;

(iv) Use of lagging and packaging materials consistent with national food safety standards;

(v) Water use is in line with national standards for living drinking water;

(vi) Acronyms, addresses, contact calls, sterilization dates and periods of insurance should be marked in their independent packaging;

(vii) A condition for the screening of the toxic effects of meals or the commission of a qualitative inspection body;

(viii) practitioners hold effective health certificates.

Section II

Article 37 Governments of more people at the district level should plan in an integrated manner, build a centralized food production processing facility and encourage small-scale food production processing to engage in food production processing activities in the centralized food production processing sites. Food production processes are encouraged to increase production management.

The establishment of a small food production process should be in accordance with the conditions set out in article 40 of the present article, with the prior approval of the name, to be submitted to the district-level Government's quality technical supervision sector and to the registration process for food production.

The Government's quality technical monitoring component should be made available to society on a timely basis for the processing of food production. A small food-processing workshop should use the authorized name and be subject to social oversight in the form of a hygienic place in the productive place.

Article 39 The directory is prepared by the Ministry of Quality Technical Monitoring of the People's Government in the districts, which is reported to be implemented after the approval of the Government of the same-ranking people and published to society.

Article 40 Establishment of a small-scale workshop on food production should be in compliance with the following conditions:

(i) There are independent productive processing sites separate from living areas and maintain a safe distance from toxic, hazardous sites and other sources of pollution;

(ii) The area of the site is adapted to the production processing capacity, which is in line with the process requirements;

(iii) There are equipment that is adapted to the production of food-processing varieties and quantities, with the corresponding clothing, intoxication, ventilation, lighting, defence, rat, defence, pests, behing and disposal of wastewater, storage of garbage and waste;

(iv) Grounds, walls should be used for the use of hard-quality materials such as cement or ferrous, in line with clean requirements;

(v) There are regulations guaranteeing food security.

Article 40

(i) Food raw materials, food additives should be in compliance with food safety standards;

(ii) Storage of food and its raw materials, in accordance with food security, for the timely clean-up of transformative or excess of the quality of the food and its raw materials;

(iii) The storage of raw materials, semi-materials and manufactured goods, with equipment, tool-specific;

(iv) Regular maintenance of food production processing equipment or facilities, timely laundering and maintenance of clean sanitation;

(v) Water use is consistent with national standards for drinking water;

(vi) The use of lagging, packaging materials, etc., is consistent with national food safety standards;

(vii) The practitioners hold effective health certificates.

Article 42

A small food production processing workshop should also establish a food sales record system, such as real recording of food names, specifications, quantity, production dates, production kits, insurance periods, sales targets and sales dates.

The maintenance of food sales records shall not be less than two years.

Article 43 thirteenth workshops on food production processing should be designed for food processing and be labelled on packaging, for example, food names, distributions, producers, production dates, food storage conditions and tenure periods. The content of the mark should be clear and easily identified. It is prohibited to note the date of false food production and the period of insurance.

The food-processing small-scale food-processing pre-reducing foods in the production process, in addition to compliance with the provisions of paragraph 1 of this article, should also be in line with the requirements of food safety laws, regulations and food safety standards for the labelling of foods.

The food production and processing of small-scale workshops should be established. There is a need to test the food produced in accordance with food safety standards and to obtain the original testing record, and to test the sale of eligible parties. The inspection is not eligible for sale and is monitored by the Food Security Regulator.

Without a test capability, the food inspection body with statutory qualifications should be commissioned to conduct a full-time test and to test a test report to test the sale of the eligible side. The inspection is not eligible for sale and is monitored by the Food Security Regulator. The full-time test is not less than twice a year.

The original inspection and inspection reports are not kept for less than two years.

Article 42 The food production processing of small-scale workshops temporarily ceased production activities for more than three months and should be reported to the district-level people's Government's quality technical oversight services. Re-establishment of production, the quality technical supervision sector should verify the conditions of production and be able to resume production in accordance with the statutory conditions.

Section III

Article 46 states that the municipalities, district-level governments should plan in an integrated manner, based on the principle of convenience of mass lives, reasonable bribes, security guarantees, the construction of a centralized trading market, the delimitation of the corresponding temporary operating places for food-assessers to operate. Food-assisters are encouraged to operate in fixed places such as centralized trading markets.

Article 47: Food-assisted trade in food operations should be in accordance with article 48 of the present article and should be backed by the supervisory management of food-assisted vendors in the territorial Government.

The supervisory management of food-assisted workers is appointed by the commune government.

Article 48 Eighteenvied traders should operate in a personal capacity and comply with the following provisions:

(i) To operate in places designated by and within the district-level people's government and to provide information on the names of food-assisted traffickers, assessment numbers, telephone numbers;

(ii) The direct line of polluting sources such as open toilets, septic tanks, sewage ponds, garbage sites (strips) distances from more than twenty-five metres, with food processing and waste collection facilities consistent with sanitation requirements;

(iii) Procurement of food raw materials, food additives, food packaging materials consistent with national food safety standards;

(iv) To meet sanitation requirements for tools, equipment, containers and facilities for food operations;

(v) Water use is in line with the State's standard of living for drinking water and is used by lacruit and sterilists for human security;

(vi) The sale of dispersal foods at the direct entrance should be equipped with pests, anti-staride and protective facilities;

(vii) Clearing, disincentives or using centralized meals as required;

(viii) Food operators should be wearing clean work clothing, hats, chewings and maintain hygiene for individuals;

(ix) practitioners hold effective health certificates.

In article 49, the food-assured traders should retain the voucher containing the purchased food, food additives, food-related products and the maintenance period shall not be less than 30 days.

Article 50 Supervision of food-assisted workers should strengthen the guidance and oversight management of food-assisted vendors in line with their responsibilities.

The commune government, the street offices should assist food-assisting management in carrying out daily management of food-assisted vendors. The community can organize regular visits by the Food Security Columbers to persuade food security violations committed by food-assisted vendors, assist in the collection of basic information from food-assisters and report on food safety violations promptly to the Food Security Monitoring Administration.

Article 50 of the People's Government at the district level may establish a model for the management of food-assisted traders in line with local economic and social management needs. The dietary supply model that supports the concentration of productive enterprises in food production, harmonization of delivery, customization and locking.

Chapter III Oversight management

The Government of the people at the district level should develop an annual monitoring management plan for food security. Sectors such as quality technical supervision, business administration, food medicine surveillance and hygiene administration should develop implementation programmes in accordance with the annual food safety management plan of the people's Government and organize oversight inspections.

Focus sampling tests should be strengthened for the main foods of specific groups such as infants, the elderly, the sick and the maternal population, as well as for consumers to reflect the problem and the most food, food-related products in the region.

Article 53: Sectors such as quality technical supervision, business administration, food medicine surveillance and hygiene administration should strengthen the day-to-day supervision of the operation of food production in accordance with the law, with a focus on food production activities that are at risk of food safety accidents, and identify violations of food safety laws, regulations, regulations and regulations that should be addressed in a timely manner.

Food safety monitoring authorities may hire food safety monitors in accordance with their work. Food safety monitors have found that illegal production operations should be reported in a timely manner by food safety monitoring authorities.

The sectors such as quality technical supervision, business administration, food medicine surveillance, health administration should be strengthened to raise awareness of services, improve efficiency and implement oversight inspections without prejudice to the normal production of food producers. Food producers should cooperate with the supervision conducted by law.

Article 55 provides for quality technical supervision, business administration, food medicine surveillance, hygiene administration, etc., through government websites, press conferences and public news conferences, radio, television, etc., to public information about the management of food safety monitoring within the purview of the duties. Significant food security information should be published in accordance with the relevant provisions, in a timely manner, by the National Food Security Committee in the province.

Any organization or individual of Article 56 shall be entitled to report on violations of this provision and shall be confidential to the reporting person. The Food Security Committee's Agency and the Food Security Monitoring Administration should publish effective means of communication such as e-mail addresses in this sector, telephone calls.

Complaints received and reports should be processed immediately by the Food Security Committee Agency and the Food Security Monitoring Administration, which is the responsibility of this sector to verify, process and respond in accordance with the relevant provisions, and should be transferred within one working day to the sectors entitled to be processed.

More than the people's Government at the district level should follow up on the funds earmarked for food security reporting and provide incentives for the provision of a violation line and the identification of the author of the evidence.

Article 57 provides for quality technical supervision, business administration, food medicine surveillance, hygiene administration, etc. sectors such as food producers' food safety credit files, record licensing, day-to-day inspection findings, and investigation of violations. According to the records of the food security credit files, food producers with poor credit records should increase surveillance inspections, promote their rehabilitation and make the information on the adverse behaviour of food producers available to society.

Article 588 should organize monitoring programmes on food safety risks based on national food safety risk monitoring plans and realities. Food safety risk monitoring is undertaken by the provincial Government's Health Administration with the technical agencies identified in the same sectors as quality technical supervision, business administration, food medicine surveillance.

The technical body responsible for monitoring food safety risks should conduct monitoring efforts based on the Food Security Risk Monitoring Programme, which will monitor data and analytical results in timely reporting to the Government's health administration.

The results of the analysis of food security risk monitoring indicate that there may be a risk of food security, and the provincial Government's health administration should communicate information on the municipalities, district-level people's governments in the relevant areas. Reports were also made available to the Government's Food Security Committee.

Upon the briefing received from the municipalities and the district-level people's Government, measures should be taken to address them in a timely manner.

More than sixtieth levels of the population should strengthen capacity-building for food safety tests, achieve interconnection between food safety testing equipment, facilities and information, build public platforms for food safety testing and provide technical safeguards for food safety risk monitoring and food safety monitoring.

Article 61, Quality Technical Monitoring, Business Administration, Food Drugs Monitoring, Health Administration, etc., has found foods likely to cause harm to human health, and should immediately report on the management of secondary food security and the agencies of the Committee on Food Security of the People's Government, and be processed in a timely manner in accordance with the division of duties.

In accordance with the provisions of the Food Security Act and with the actual situation in the region, the Government of the above-mentioned population should prepare a food security accident in the present administrative region and report back to the Government of the people at the highest level.

Article 63 provides for quality technical supervision, business administration, food medicine surveillance, hygiene administration, etc., reports of food safety accidents or briefings, and should be promptly investigated and the measures set out in article 72 of the Food Security Act to prevent or mitigate social hazards.

In the event of major food security accidents, the Government of more than the population at the district level should immediately establish a food safety accident management command to initiate emergency prestigation and dispose of the provisions of laws, regulations and advance cases.

Sectors such as quality technical supervision, business administration, supervision of food drugs, health administration and disease prevention agencies have the right to conduct investigations into food safety accidents sites and to provide for non-reimbursable sampling. The organizations or individuals should cooperate without prejudice and rejection.

Article 63 quantification of quality technical supervision, business administration, supervision of food drugs, health administration, etc., in administrative law enforcement, should be transferred to the same public security authorities in a timely manner, and cases transferred by public security authorities to the food security supervision management should be taken promptly.

Chapter IV Legal responsibility

Article 65, in violation of this provision, provides that the law, administrative regulations, regulations and regulations provide for legal responsibility.

Article 46 of the Food Production Industry and Recalling Services Enterprises violates this provision, with minor circumstances and without penalties, which are subject to quality technical supervision, business administration, food drug control management, and the management of the health administration, in accordance with the time limit of responsibility, records of the case; delays in renovation or relapse, issuance of the list; eligibility for end-of-the-art experience, recovery of production; and suspension of food accidents, or removal of licences under the law.

In violation of this provision, a small food production processing workshop, with minor circumstances and no penalties, is recorded by the quality technical supervision department responsible for the refurbishment of the period of time, the record, the delay in renovating or renovating, the issuance of the list; the eligibility of the end-of-living experience, which can be resumed; food security accidents and circumstances are severely removed by the quality technical supervision sector, and the business administration is revoked by law.

In violation of this provision, the food-assisted traders are minor and are not punished with the responsibility of the management of the food security supervision, appointed by the municipality of the occupants of the area, which is recorded in the case; the impending failure to renovate or to relocate, the deadline for the suspension of the period of time, the publication of the list; the eligibility of the end-of-life experience to recover the production; food safety accidents and serious circumstances; and the suspension of the licence of the commercial administration by the occupants of the area.

Article 69 does not perform statutory responsibilities by the Food Security Monitoring Administration and other sectors with responsibility for food security management, resulting in major food safety accidents, serious social impacts or other abuse of authority, play negligence, infrastructural fraud, and in accordance with the relevant laws, regulations.

Chapter V

Article 76

Food production processes are small: they refer to fixed production processing sites, with fewer practitioners, small size of production processing, simple production conditions, and food producers engaged in traditional, low-risk food production processes.

Food-assisters: food operators who have been assessed, installed or sold in the central trading market and in other places other than commercial, supra-markets.

Article 76 provides for implementation effective 1 March 2013.