Hebei Food Safety Regulatory Requirements

Original Language Title: 河北省食品安全监督管理规定

Read the untranslated law here: http://www.chinalaw.gov.cn/article/fgkd/xfg/dfzfgz/201305/20130500387185.shtml

Hebei food safety regulatory requirements

    (January 10, 2013 Executive meeting of the Hebei provincial people's Government, the 116th review January 18, 2013, Hebei provincial people's Government [2013] released 1th come into force on March 1, 2013) Chapter I General provisions

    First to standardize food production and management, strengthening food safety supervision and administration, protection of public health and safety, in accordance with the People's Republic of China Food Safety Act (hereinafter referred to as the food safety law), the People's Republic of China regulations for the implementation of the food safety law and other legal provisions and regulations, combined with the facts of the province, these provisions are formulated.

    Article in within the administrative area of the province engaged in food, food additives and food-related products, production, management and food safety supervision and administration, must comply with this provision.

    People's Republic of China agricultural products quality safety law, the regulations on the management of slaughtering and other laws and administrative regulations provide otherwise, from its provisions.

    Food producers and traders shall article III food safety laws, rules, regulations and food safety standards in production and operation activities, establish and improve the system of food safety management, adopt effective measures to ensure food safety, subject to public supervision, and social responsibility.

    Article fourth consolidated under the responsibility of the people's Governments above the county level, leadership, organization, and coordination of food safety supervision and administration, national economic and social development plan to include food safety, work funds into the budget at the same level, establishing and perfecting the food safety regulatory, risk, corporate discipline, social supervision, emergency handling, accountability mechanisms, and include food safety supervision and management work in the Government's annual target.

    Fifth provincial food safety Committee and its offices, in accordance with mandated responsibilities, for food safety coordination, supervision and guidance.

    Sixth people's Governments above the county level health administration, agricultural administration, forestry administration, quality supervision, industry and commerce administration, business, food and drug administration, entry-exit inspection and quarantine Department (hereinafter referred to as food safety supervision and management departments) according to their respective functions, the implementation of food safety supervision and administration.

    Relevant departments of the people's Governments above the county level shall, within the scope of their respective duties, food safety related work. Food safety supervision and management departments in regulatory supervision and administration do not appear clear or disagrees with the Division of responsibilities, determined by the provincial people's Government and to the public.

    In front of the provincial people's Government a clear mandate, city divided into districts, the county based on the actual situation, the interim functions determine the food safety supervision and management departments.

    Article seventh Township people's Governments and subdistrict offices should clearly full-time staff, responsible for food safety troubleshooting and information reporting, assist law enforcement, publicity and education work.

    The village (neighborhood) Committee should assist with food safety supervision and management departments to carry out food safety supervision and inspection, and timely reports to the Department of food safety violations.

    Eighth people's Governments at all levels and relevant departments should systematically organize food safety laws, rules, regulations and knowledge of food safety publicity and education.

    News media should be broadcast or published food safety laws, rules, regulations and food safety public service announcements, information on food safety and food producers and the integrity of information, objective reporting on food safety, ensure the correct orientation is.

    Nineth food-related industry organizations should enhance self-discipline, promoting integrity, food safety advocacy, leading food producers and production and management according to law, promote the improvement of the industry's food safety level.

    Chapter II food production and operation

    Section I General provisions Article tenth food producers and is responsible for its production and management of food security, danger to public health and safety shall not be production and management of food.

    Does not have the conditions for safe production may not be engaged in food production and management activities. 11th food production operation through a licensing system.

    Establishment of food production, food circulation and catering enterprises should be pre-approved names, obtained after the corresponding authorization and registration, shall not be permitted to engage in food production, food distribution, food and beverage service activities.

    Food production and processing of small workshops, food vendors engaged in food production and management and disinfection services enterprises tableware set catering exercise system with centralized sterilization services.

    12th prohibits the production and management of the food safety law of the 28th article of food and the following foods:

    (A) the use of non-edible substances and other materials processed foods that may harm human health;

    (B) without approval of the State health-care food and theft, fraudulent use of the approval number and change of approved health food;

    (C) recycling oil, roast duck oil, waste cooking oil as raw material to manufacture cooking oil making and using this type of edible oils as raw food;

    (D) the use of poisonous mushrooms, mildew food or may pose a risk to human health of poisonous animals, plants, micro-organisms as raw food;

    (E) exceeding the shelf life of food production as a raw food;

    (Vi) food additive over food safety standards, and limit values of food;

    (VII) use non-food packaging materials and contaminated packaging of food packaging materials in food;

    (VIII) other not in compliance with national and provincial food safety standards or requirements of food.

    13th engaged in food production in China each year should be in accordance with the relevant provisions of the health check, health certificate, valid for a province-wide. 14th the food producers and traders shall organize food safety managers and other employees to participate in food safety training.

    Quality and technology supervision, industrial and commercial administration management and food and drug supervision and management departments and industry organizations should reinforce work on food producers and food safety training organization, guidance and supervision.

    15th food production business and food processing workshops in charge of this unit shall establish and improve food safety responsibility system, organize to set up rules and regulations on food safety, supervision of food safety work, eliminate food safety risks, respectively, in a timely manner to the quality and technical supervision, industrial and commercial administration management and food and drug supervision and Management Department reports food safety accidents.

    16th enterprises engaged in food production, procurement of food, food ingredients, food additives and food-related products, shall examine the supplier's license and product certificates; food production enterprise is able to provide product certificates of food ingredients, testing should be carried out according to the food safety standards. Enterprises engaged in food production raw materials purchase check record system should be established, record food, food ingredients, food additives and food-related product names, specifications, quantity, batch number, date, supplier name and contact information, date of purchase, and other related content.

    Raw materials purchase check record retention period shall be not less than 2 years.

    17th the food producers and traders shall designate a keep, counters and storage of food additives, food additive and marked. Shall establish a record of use of food additives the food production machine account system. Record using the name of the food additive, use scope, amount, date, and purpose of use and other related content.

    Record account expiration date shall be not less than 2 years. Article 18th food producers and commissioning of production food and food-related products, categorized under license management should be entrusted with the production of food permits and the corresponding production conditions and capacities of production, client and the client shall respectively to the districts, where the city of quality and technical supervision Department.

    Commissioned production of food labels, both of the delegate shall be indicated in the name, address, contact information and license number and other matters related to food.

    Food production Enterprise Agreement shall not authorize the production, executive producer, honors produced and identified common forms such as evading supervision and management.

    Commissioned production of health food shall comply with the provisions of national laws and regulations, and approved by the food and drug administration.

    19th food shipped in bulk should be in line with provisions of packaging and food labels. Sales direct entrance of bulk food shall be dust-proof material to cover, setting up isolation facilities and access to the tools.

    Encourage established franchise near the shelf life of foods. Article 20th food operators should regularly check inventory and sales of food, found that food has gone bad, or the expiry date, should be off the shelves immediately, stop selling, for decontamination or destruction, shall not be returned to the dealer, or producers, and to establish the processing or destruction of records account.

    Record account expiration date shall not be less than 1 year.

    21st health food production enterprise shall be health food safety standards, national and provincial food and Drug Administration approval of production conditions, formulation, process for production, production records should be complete and accurate, the labels and instructions should be consistent with the approved content.

    Health food operator procurement shall examine the health food and save with health food dealer seal qualification, product certificates and corresponding batch approval copies of inspection reports. 22nd food producers in the production of food, should be consistent with food safety standards.

    At its production sites in the form of shops selling its food production should also meet the food requirements of the relevant sales, quality and technology supervision departments should strengthen their supervision and management. Manufacturing and selling foods shall comply with the food safety requirements.

    Industrial and commercial administration management and food and drug supervision and management departments should strengthen their supervision and management.

    23rd health food advertisement shall be true and legal, may not contain false or exaggerated and involved in prevention and treatment of disease.

    24th Internet service provider should strengthen management of its food business operators found that acts that violate food safety laws, rules and regulations, it shall be stopped, should stop on the food business operator providing network services, if necessary.
Internet service provider should meet the food safety supervision and management departments, and lawful investigation and handling complaints relating to food safety, report it.

    Article 25th centralized trading market opened, food counter and rental and food fairs, the organizer shall as 52nd in the food safety law, the provisions of articles and the following requirements, strengthen the management of admission food trader:

    (A) urge its creation and implementation of food safety systems;

    (B) establish food trader files record basic food operators, operating brand and supplier information;

    (C) setting food safety public information media, timely public food safety supervision and management departments to release information related to food safety;

    (D) assist the quality and technical supervision, industrial and commercial administration management and food and drug supervision and management departments to carry out food safety work.

    Food centralized trading market opened, food counter for rent and food fairs, the Organizer failed to carry out obligations under the preceding paragraph, the market of food safety accident occurs shall bear joint and several liability. Article 26th school, a construction unit of its canteens and canteen food safety management system should be established, to improve health conditions, strengthen the training of practitioners.

    Food safety accident occurs, schools, the construction unit shall bear corresponding responsibility.

    27th food producers found its production and management of food safety risks to human health and safety damage, should immediately stop production and business, already on the market sales of food, should be recalled immediately, and notify the relevant producers and consumers, record recall and notification situations.

    Food producers in accordance with this provision to recall or stop operating, respectively, by the quality and technical supervision, industrial and commercial administration management and food and drug supervision and Management Department be ordered to recall or stop operating.

    28th catering service provider processing and manufacture of food shall be separate raw and cooked, food industry equipment (container) dedicated, processing, production and sales process should be consistent with food safety requirements.

    Catering service provider hosted group dinner should be commensurate with the capacity of food processing establishments, equipment and facilities to prevent cross-contamination, and provide food for 48 hours, for testing.

    29th a collective food Enterprise packaging, storage and transportation temperature and time shall comply with the food safety requirements of the food, and to visibly indicate the production of food packaging, storage conditions and shelf-life limits.

    30th Restaurant tableware of service providers should be cleaned, disinfected, compliance with food safety standards.

    Concentrated disinfection of tableware, shall check and disinfection services enterprises retained tableware set business license, certificate of health administration departments and tableware disinfection certificate a copy of the batch.

    31st the food producers and traders shall set up a corresponding food warehousing, transportation management systems, and compliance with the following provisions:

    (A) the storage, transportation and handling of food and food additives, packaging, containers, tool and equipment safe, harmless, clean;

    (B) storage and transport should meet the temperature requirements necessary to ensure food safety;

    (C) shall not take any food and food additives and toxic and hazardous materials storage and transport;

    (D) to meet the food safety laws, regulations and other requirements set forth in the province.

    Food producers outside the place of business to rent warehouses, storage of food ingredients, food additives and food-related products and finished product, should be in front of the store to the quality and technical supervision, industrial and commercial administration management and food and drug supervision and Administration Department for the record.

    32nd transportation, storage, sale of Cryopreservation of needed food, facilities, equipment, operations and frozen, refrigerated temperature indication shall conform to the requirements of food safety and food labeling temperature. Food storage refrigerated transport transport should request homework to ensure normal operation of the refrigeration system, shall not intentionally shut down the refrigeration system, cross-contamination of foods shall not be mixed with LCL shipments.

    Storage the storage of food and normal operation should ensure that facilities, equipment, warehousing tools based on distinction between kinds of food should be used, cross-contamination of foods should be stored. Article 33rd the food production enterprises shall strictly enforce food safety standards or local standards, no national or local standards of food safety, corporate standards should be developed, as a basis for production.

    Enterprise standards should be reported to the provincial health administration departments, in the enterprise application.

    Article 34th food producers should not be used to recycle waste paper, waste plastics, waste rubber, fibers and other harmful substances as raw materials, production and direct food contact packaging materials, tools, containers and other food-related products.

    35th restaurant concentrated disinfection services enterprises shall comply with the provisions of article 36th requirements, and to the local people's Governments at the county level after the health administration departments, may engage in disinfection tableware set service activities.

    People's Governments at the county level health administrative departments shall every year will have the record information about a set of tableware disinfection services enterprises, the local people's Government informed the food and drug administration.

    Article 36th tableware centralized sterilization services activities shall comply with the following requirements:

    (A) production sites and dump sites, sewage pool could contaminate food sources, such as keeping a safe distance, and shall not be built in residential buildings;

    (B) the workplace layout reasonable, cleaning and sterilization process set by recovery of coarse washing, cleaning and disinfecting, packaging, finished products, packing materials, with a total area not less than 300 square meters;

    (C) tableware cleaning, disinfecting and drying mechanical equipment, cleaning, disinfection, packaging and equipment commensurate with the scale of operation, to meet national food safety standard for disinfection of tableware;

    (D) complies with the national food safety standard for detergents, packaging materials

    (E) health standards for drinking water in accordance with national requirements;

    (Vi) disinfection of tableware in its independent label on the packaging company name, address, telephone number, date of sterilization and shelf life;

    (G) the effect of tableware disinfection in testing conditions test or entrust a qualified inspection agencies;

    (H) the practitioner holds a valid health certificate.

    Section II food processing workshop 37th people's Governments above the county level shall make an overall planning, rational distribution, building concentrated food production and processing sites, encouraged food production and processing small workshops to focus on food production and processing establishments engaged in food production and processing activities.

    Food processing workshops are encouraged to improve production conditions, raise the level of production and operations management.

    Article 38th set up food processing workshops shall comply with the provisions article 40th conditions, pre-approval of name to County quality and technology supervision departments for the record, after registration, to be engaged in food production and processing activities. County quality and technology supervision departments should timely filing lists of food production and processing of small workshops to the public.

    Food processing workshops approved name should be used, and to form hanging prominently in the production place, subject to public supervision. 39th article of the province for food production and processing workshop production and processing of food and catalog management.

    Directory by District municipal quality and technical supervision departments, and reported to the people's Governments at the same level for approval, and announced to the public.

    40th to set up food processing workshops shall comply with the following conditions:

    (A) there is an independent production and processing sites, separate from the living area, and with toxic, harmful sites and other sources to maintain a safe distance;

    (B) place an area commensurate with the production and processing capacity, layout meets process requirements;

    (C) fitting in with the production and processing of food variety, the number of devices, there is a corresponding change, disinfection, ventilation, lighting, corrosion-resistant, dust-proof, rodent, pest control, cleaning and disposal of waste water and storage of garbage and waste facilities;

    (D) the floors, walls shall use cement or tile and other hard materials, in line with the cleaning requirements;

    (E) rules and regulations to ensure food safety.

    41st food processing workshops engaged in food production and processing activities shall comply with the following requirements:

    (A) the use of food ingredients and food additives shall comply with food safety standards;

    (B) according to the food safety requirements for storage of food and raw materials, timely liquidation deteriorated or exceeding the shelf life of foods and raw materials;

    (C) raw materials, semi-finished products and finished products were stored, special equipment, tools;

    (D) maintenance of food production and processing equipment or facilities on a regular basis, timely cleaning, keep clean;

    (E) the water conforms to the national drinking water standards;

    (Vi) use of detergents, packaging materials, consistent with national food safety standards;

    (G) the practitioner holds a valid health certificate.

    42nd workshop shall examine the food production and processing supplier license and product certificates; the failure to provide proof of product conformity of food ingredients, testing should be carried out according to the food safety standards.

    Food processing workshop will set up food sales record-keeping system, record food name, specification, quantity, date of production, production batch number, expiration dates, sales, sales and so on.

    Food sales records retained for periods of not less than 2 years. 43rd cottage food production and processing should be carried out on the production and processing of food packaging and stickers on the packaging labels, label name, ingredients, food producers, production date, storage conditions and shelf life of foods and other information. Marking shall be legible, readily identifiable.

    Prohibit the marking of false production date, shelf life of foods.

    Food production and processing small workshops to advance the production and processing of food packaging, except in accordance with the first paragraph of this article shall, should also be consistent with food safety laws, regulations and food safety standard label requirements for pre-packaged food. 44th in food production and processing small food inspection system should be established. Testing capacity, should be in food safety testing standards for the production of food, and the original inspection records, examined and passed before the ex-factory sales.
Failed to pass the examination shall not be ex-factory sales, supervised by the food safety supervision and management departments.

    Does not have testing capacity should be in front of the factory for sale for the first time commissioned a legally qualified food inspection agency conduct full inspection and issue an inspection report, examined and passed before the ex-factory sales. Failed to pass the examination shall not be ex-factory sales, supervised by the food safety supervision and management departments.

    Commissioned test shall be not less than twice a year.

    Original inspection records and reports retained for periods of not less than 2 years. 45th food processing workshops suspended production activities for more than 3 months should be reported to the County quality and technology supervision departments.

    Resumed production, quality and technical supervision departments to verify the conditions of their production, meets the statutory requirements before they can resume production.

    The third Festival food vendors 46th district of the city and people's Governments at the county level should according to the actual need of convenience for the masses, reasonable layout, security principles, overall planning, construction and retrofit centralized trading market, delineation of the corresponding temporary premises, food vendors in business.

    Encouraging food vendors into the centralized trading market for fixed places of operation.

    47th food vendors in the food business, shall comply with the provisions of the present article 48th, and to the local people's Governments at the county level are responsible for supervision and management of food vendors for filing.

    Food vendors, regulatory authorities specified by the municipal districts.

    48th food vendors in the food business activities should be introduced for individual real-name business, and comply with the following requirements:

    (A) operating in the County within the designated place and time, and prominently publicized food vendors name, booth number, telephone number, and other information;

    (B) the booths and open latrines, septic tanks, cesspools, dump (stations) sources such as straight lines at a distance of 25 meters or more, comply with the hygiene requirements food processing and waste collection facilities;

    (C) procurement of food ingredients, food additives, food packaging materials, consistent with national food safety standards;

    (D) tools for food products, appliances, containers and facilities comply with the hygiene requirements;

    (E) health standards for drinking water in accordance with national requirements, the detergents and disinfectants used safe and harmless to the human body;

    (Vi) sales direct entry of food in bulk shall be equipped with insect, dust, cleaning facilities;

    (G) as required for tableware cleaning, disinfection or use a concentrated disinfection of tableware;

    (H) the food operators should wear clean clothing, hat, wearing masks, personal hygiene;

    (I) holds a valid health certificates of employees.

    49th food vendors shall retain the purchase of foods, food additives and food-related products, paper vouchers, retention period shall not be less than 30th.

    50th food vendors supervisory and administrative departments shall, according to their responsibilities and strengthening the guidance and supervision of food vendors. Township people's Governments and street food vendors shall be assisted regulatory Department, carried out the day-to-day management of food vendors.

    Community food safety wardens carry out regular inspections, to exhort the food vendors of food safety violations, assist in basic food vendors collect information, timely report to the food safety supervision and management departments of food safety violations. 51st can the people's Governments above the county level shall be based on local economic and social development levels and management needs of the community, in accordance with local conditions and management mode of food vendors.

    Support enterprises engaged in food production development focused on production, distribution, fixed timing, food supply chain model.

    Chapter III supervision and management 52nd Annual monitoring of the people's Governments above the county level should establish food safety management plan.

    Quality and technology supervision, industrial and commercial administration management and food and drug supervision and management, health administration departments under the people's Governments at the corresponding level of food safety supervision and administration of the annual plan formulation and implementation of programmes and organizations to carry out supervision and inspection work.

    Designed for infants and young children, the elderly, the sick and specific groups of primary and secondary food such as maternal, and consumers reflect more problems and the consumption of food and food-related products, and shall strengthen sampling inspection.

    53rd quality supervision, industrial and commercial administration management and food and drug supervision and management, the administrative departments for public health shall strengthen daily supervision and management of food production and business activities, higher food safety risk to food production operations should focus on supervision, found that acts that violate food safety laws, rules and regulations, should be processed in a timely manner. Food safety supervision and management departments in accordance with job requirements-food safety supervisor.

    Food safety inspectors found illegal production and Management Act, shall promptly report to the food safety supervision and management departments. 54th quality supervision, industrial and commercial administration management and food and drug administration, health administrative departments should enhance their service awareness, improve work efficiency, when conducting supervision and inspection, and shall be without prejudice to the normal production and operation activities of the food producers and traders.

    The supervision and inspection of the food producers and traders shall cooperate with the law. 55th quality supervision, industrial and commercial administration management and food and drug supervision and management, the administrative departments for public health shall, through the Government Web site, press releases, as well as press, radio, television and other public awareness to the public, within the mandate of food safety supervision and management information.

    Relates to food safety information shall be promptly submitted to the provincial people's Governments concerned offices issuing food safety Committee. 56th article of any organizations or individuals for violations of the provisions of the Act have the right to report receiving and accepting the reporting departments should keep their informants confidential.

    Food Safety Commission offices and food safety supervision and management departments should publicize the Department's e-mail address, telephone hotlines and other valid contact information.

    Food Safety Commission offices and the food safety supervision and management departments complaints received, reporting should be dealt with immediately, belongs to the duties of the Department, in accordance with the relevant provisions of the verification, processing, response; not part of the duties of the Department, shall, within 1 business day transfer of competence to deal with the Department.

    The people's Governments above the county level shall implement food safety reporting specific financial incentive funds, provide clues and verified the violations to give awards to informants in accordance with the relevant provisions. 57th quality supervision, industrial and commercial administration management and food and drug supervision and management, the administrative departments for public health shall establish food producers and food safety credit files, recording license issuing, results of daily supervision and inspection, violations investigated, and so on.

    According to the food safety credit files recorded with bad credit records of food producers and traders shall increase supervision and inspection frequency, urge them to the rectification, the food operator's bad behavior information to the public. Article 58th provincial health Administrative Department under the State food safety risk monitoring plan and the actual situation, organize relevant departments to develop and implement a food safety risk monitoring plan.

    Food safety risk monitoring work by the provincial health administrative departments of quality supervision, industrial and commercial administration management and food and drug supervision and Management Department of technical institutions.

    Undertake technical body of the food safety risk monitoring work shall be carried out under the food safety risk monitoring plan monitoring, monitoring data and analysis results submitted to the provincial health Administrative Department in a timely manner. 59th of the food safety risk monitoring analysis results indicate that there may be a food safety hazard, provincial health Administrative Department shall timely inform the related information about districts and County.

    While offices report to the provincial food safety Committee.

    City and County received about district notification, measures should be taken and processed in a timely manner.

    60th people's Governments above the county level shall strengthen inspection on food safety capacity-building towards food safety inspection equipment, facilities and information exchange sharing, food safety inspection in building public platform for food safety supervision in food safety risk monitoring and management to provide technical support.

    61st quality supervision, industrial and commercial administration management and food and drug administration, health administrative department or in the supervision and inspection upon receipt of the report, finding foods that may pose a risk to human health, shall immediately report to the superior food safety supervision and management departments and offices of the people's Government at the food safety Committee and the duties in time.

    62nd people's Governments above the county level shall be in accordance with the food safety law on food safety emergency and higher people's Governments and the actual situation of the region, food safety emergency plan for their respective administrative areas and reported to people's Governments at a higher level for the record.

    63rd quality supervision, industrial and commercial administration management and food and drug supervision and management, food safety incidents reported to the Department of health administration or notification, should be investigated immediately, and take the 72nd of the food safety law provides measures to prevent or mitigate harm to society.

    Major food safety accidents occur, the people's Governments above the county level shall immediately set up a food safety accident disposal command to activate the emergency plan, in accordance with the laws, regulations and plans of management. Quality and technology supervision, industrial and commercial administration management and food and drug supervision and management, public health departments and CDC staff, access to food safety accident investigation work, free sample as required.

    Relevant organizations or individuals shall cooperate may not obstruct, deny.

    64th quality supervision, industrial and commercial administration management and food and drug administration, health administrative departments in the course of administrative law enforcement, cases of suspected of constituting food safety crimes, shall be transferred to the public security organs at the same level, the public security organ for food safety supervision and management departments should promptly accept transferred cases.

    The fourth chapter legal liability
65th in violation of the provisions of the Act, provisions of laws or administrative rules and regulations are the legal responsibility from its provisions.

    66th article food production business enterprise and catering with concentrated disinfection service enterprise violation this provides, plot minor of, not punishment, respectively by quality technology supervision, and business administration, and food drug supervision management, and health administrative sector in accordance with duties ordered deadline rectification, records put on; late not rectification or rectification not in place of, ordered deadline closed reorganization, announced list; closed reorganization due by acceptance qualified, party can recovery production business; occurred food security accident and plot serious of, law revoked license, and

    Business license or cancel the record.

    67th article food production processing small workshop violation this provides, plot minor of, not punishment, by quality technology supervision sector ordered deadline rectification, records put on; late not rectification or rectification not in place of, ordered deadline closed reorganization, announced list; closed reorganization due by acceptance qualified, party can recovery production business; occurred food security accident and plot serious of, by quality technology supervision sector canceled record, business administration sector law revoked license. 68th article food vendors violation this provides, plot minor of, not punishment, by set district of City Government specified of food security supervision management sector ordered deadline rectification, records put on; late not rectification or rectification not in place of, ordered deadline closed reorganization, announced list; closed reorganization due by acceptance qualified, party can recovery production business; occurred food security accident and plot serious of, by set district of City Government specified of food security supervision management sector canceled record,

    Industrial and commercial administration departments revoked business licenses.

    69th food safety supervision and management departments and other departments with responsibility for food safety management failed to carry out statutory duties, leading to major food safety accidents, causing serious social impact or any other abuse of authority, dereliction of duty or engages in, in accordance with the provisions of relevant laws and regulations.

    The fifth chapter by-laws

    70th article this provides the meaning of the following terms:

    Food processing workshop: refers to a fixed place production, employing small, small scale of production and processing, production conditions are simple, engaging in traditional, low-risk food producers and food production and processing activities.

    Food vendors: the centralized trading markets and shopping malls and supermarkets collected from sites other than spot, and operators engaged in food selling or producing food. 71st these provisions come into force on March 1, 2013.