(The 69th ordinary meeting of the Turkmen Government of 11 January 2013 considered the adoption of Decree No. 142 of 18 January 2013 by the Government of San Francisco People's Government of 1 March 2013)

Article 1 strengthens the management of kitchen wastes, prevents the contamination of the environment, preserves the environmental integrity of urban cities, guarantees human health, promotes the safe handling and rational use of cooking wastes, and develops this approach in line with the relevant legislation such as the Towns and Sanitation Regulations.

Article 2, which refers to the kitchen wastes and the residues generated from food processing, catering services and collective feeding activities other than the daily lives of the population.

The above paragraph refers to the residues of food and food-processing wastes, as described in the previous paragraph, to residues of residues for flora and fauna that are not reused and to all types of oil mixtures.

Article 3. This approach applies to the production, collection, transport, disposal and related management activities of cooking wastes in the city's administration.

Article IV governs the management of kitchen wastes and follows the principles of quantification, resourceization and irreversibility.

Article 5. The urban management administrative authorities are responsible for the collection and transport management of kitchen wastes throughout the city.

The executive authorities of the municipalities (communes, districts) are responsible for the management of the surveillance of cooking waste collection and transport in the region.

The relevant administrative authorities, such as urban development reform, environmental protection, transport, land resources, food medicine regulation, business, quality, finance, commerce, prices, agricultural pastorals, and public safety, are able to monitor the management of cooking wastes in accordance with their respective responsibilities.

Article 6. The Government of the people at the municipal and district levels supports the construction of the kitchen waste disposal facility. A variety of measures have been taken to encourage the reduction of the generation of cooking wastes, including through net vegetables, improved food processing processes, savings of meals, and to promote the use and environmentally sound treatment of cooking waste resources through economic, technical and other means. Marketization models for the collection, transport and disposal of cooking wastes are actively pursued.

Article 7. The cost of collecting, transport and disposing of the cooked wood is charged in the urban garbage, which is not partially adequately subsidized by the local people's Government and organizes integrated settlement measures.

Article 8. Specific planning for sanitation, at the municipal, district levels, planning, land resources, development reform, urban management (market tolerance and sanitation) should include the content of catering for waste governance, integrated arrangements for the collection, transport, disposal facilities, and scale.

Article 9 provides for the collection and disposal of cooked waste and should be tailored to urban sanitation-specific planning.

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

Article 10 projects for the construction of the catering facilities are approved or approved by the Government's investment authorities in the city, the district (market). In approving or approving projects by the investment authorities, the views of the executive authorities of the same-level people's urban management (markets and sanitation) should be sought.

The project on the construction of the kitchen waste disposal facility across the administrative area is approved or approved by the commune investment authorities. In approving or approving projects, the commune investment authorities should seek the advice of the municipal urban administration authorities.

Article 11. Surveys, designs, construction and treasury of the construction of the kitchen waste collection, disposal facility works should be rigorously implemented with relevant legal, regulatory and technical standards.

Following the completion of the work of the kitchen collection, disposal facility, construction units should be organized in accordance with the law for the completion of the process, the construction of administrative authorities to the local people's Government for the completion of the receipt and presentation of the construction project file, while informing the executive authorities of the local people's Government's urban management (market hosting and sanitation). Unless experienced receipts or tests are not qualified, they cannot be delivered.

Article 13: The kitchen waste generation unit shall comply with the following provisions:

(i) Secrete storage of kitchen wastes;

(ii) The establishment of standardized kitchen waste collection containers to maintain the well-equipped, closed, clean and normal use of containers;

(iii) Consumption of food residues, installation of contaminated equipment, such as oil-dependent or distributors;

(iv) The establishment of a catering kit for the generation of waste, reporting to the administrative authorities of the city administration at the end of the month (communes and sanitation) on the types, quantity of cooking wastes during the month, and the city management (markets, districts) (markets and sanitation) in each district, after a summary of the administrative authorities of the city administration in late April;

(v) Municipal public facilities, such as sewerage, meals, lakes, water banks, etc., shall not be allowed to feed cooked wastes into or feed into living waste collection facilities, sewerage pipes, rainwater pipelines, etc.;

(vi) No sale or collapse of cooking wastes;

(vii) A written agreement with the catering for the collection and transport of cooked waste and, within 24 hours after the production of cooking wastes, was handed over to other enterprises or individuals to collect and transport.

Article XIV enterprises engaged in the collection, transport and disposal of cooked waste shall obtain a licence through approval by the provincial Government's housing and the construction of administrative authorities in rural and urban areas.

Article 15. The executive authorities at the municipal and district levels (community and sanitation) determine, in principle, the collection, transport, disposal and business of kitchen wastes through fair competition, such as tendering, and enter into agreements with them for the collection, transport, disposal of cooked waste. The catering collection, transport, disposal agreements should clearly agree on the length of operation, service standards, default responsibilities.

No units and individuals shall be allowed to undertake cooking, transport and disposal activities without approval.

Article 16 Businesss engaged in the collection and transport of cooking wastes should comply with the following provisions:

(i) The timely collection and transport of kitchen wastes in accordance with the standards and norms of sanitation operations. No less than once can be found for the meals of the cooking of the cooked wood produced every day;

(ii) The collection of kitchen wastes to catering facilities;

(iii) Vehicles used for the collection, transport of kitchen wastes should be loaded in full seals and ensure seal, integrity and integrity;

(iv) The introduction of a single system for the generation, collection, transport and disposal of cooking wastes;

(v) Establish a system of collection and transport of cooking wastes;

Article 17

(i) To dispose of kitchen wastes in accordance with the 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 for the disposal of cooking wastes should be consistent with the relevant provisions of the State and the corresponding security controls;

(iv) Products produced should be consistent with the relevant quality standards;

(v) Provide kitchen waste disposal facilities, equipment and ensure good functioning, as required;

(vi) The installation of kitchen waste storage facilities at the catering kitchen waste disposal sites (strips) and compliance with environmental standards;

(vii) To test, evaluate and report to the local urban management (communes and sanitation) administrative authorities and environmental protection administrative authorities, as required, environmental impact monitoring;

(viii) The disposal and generation, collection and transport of kitchen wastes;

(ix) Establish a system for catering kitchen waste disposal;

(x) To receive kitchen wastes in accordance with prescribed time and requirements.

Article 18 prohibits the sale of cooking wastes to food-based producers or the reusing of cooking materials for the processing of food-type products.

The ban on the use of catering for cooking wastes that are not disposable of in a way that is unfriendly.

Article 19

Agricultural administration authorities are responsible for the supervision of inputs from the poultry plantation, which is used by law for the use of kitchen waste feeding for the production of avian act.

Quality-technical supervision of the management of food production links and the use of residues for cooking waste processing by law.

The business administration is responsible for monitoring the management of the food flow chain and should enhance the supervision of the operation of the food-using oil in the circulation chain and operate under the law to take advantage of foods such as cooking and processing of foods.

Food medicine oversees the management of food catering services, oversees the establishment and implementation of the food raw materials acquisition tests and the Scensing Scheme, which is under the law to detect illegal purchases, use of food-for-food-processing.

The Environmental Protection Administration is responsible for the assessment of the environmental impact of the kitchen waste generation units, the disposal unit, and the environmental impact assessment of the clearance and environmental completion of the “three parallel” harvest, which is governed by the law by the management of the operation and humiliation of the contaminated facility; and the supervision of the food production unit's polluting control facility and the identification of environmental offences such as supermissions.

The business administration authorities are responsible for the management of the catering industry, leading to the establishment of a sound kitchen waste management system for catering enterprises, and the promotion of catering services to collect and transport enterprises.

The public security sector should be determined in accordance with the law by using kitchen waste production, processing of food-used oil, and by the use of cooking waste production, processing of oil residues as food-uses.

Any unit or individual in article 20 has the right to examine violations of this approach.

The executive authorities of urban management (communes and sanitation) and other departments that have oversight responsibilities for cooking wastes should establish a complaints reporting system to receive public complaints and reports of cooking waste generation, collection, transport, disposal of violations and confidentiality of the complainant or the reporting person. Upon receipt of a complaint or a report, the relevant departments should be promptly checked and, within 15 working days after the receipt of a complaint or the reporting period, the results will be communicated to the complainant or the reporting person.

Article 21, the executive authorities of the Government of the People at the municipal and district levels, as well as other relevant departments, are able to obtain, replicate the relevant documents and information to request the inspected units and individuals to provide clarifications and access to the field.

The relevant units and individuals should support cooperation in monitoring inspections and facilitating their work.

Article 22 provides for the collection, transport, disposal and disposal of kitchen wastes and for the continuation of cooking waste collection, transport, disposal activities, and shall apply to local urban management (market hosting and sanitation) administrative authorities by 30 June. The executive authorities of local urban management (marketing and sanitation) should re-establish operational agreements with cooking waste collection, transport and disposal enterprises.

Article 23 collects, transports, disposes of businesses that do not unauthorized or take advantage of the industry. In the event of the suspension or the hotel industry, six months should be submitted in advance, and the administrative authorities in urban management (communes and sanitation) received a request for a response within 45 days before the lifting of the agreement, which must guarantee normal services.

Article 24, Urban management (communes and sanitation), at the municipal, district level, should establish a kitchen waste collection, transport and disposal emergency response scenarios with the relevant sectors, establish a kitchen waste emergency response system to ensure regular collection, transport and disposal of cooking wastes in emergency or exceptional circumstances.

The kitchen waste collection, transport and disposal enterprises should develop emergency prevention programmes for cooking pollutant incidents and report on local urban management (market hosting and sanitation) administrative authorities.

Article 25 The authorities and their staff at the municipal, district and district levels have found that the offence is committed or reported to be committed by the law, or abuse of their functions, negligence, provocative fraud, are rectified by their authorities or superior authorities, and that the persons responsible for them are lawfully disposed of by law; constitutes an offence and criminal responsibility.

Article 26 Civil, legal or other organizations have not been authorized to carry out the collection, transport, disposal of cooking wastes and, in accordance with the provisions of the Northern Province Metal Management Scheme, the administrative authorities responsible for the cessation of violations by the urban administration (communes and sanitation), with a fine of more than two thousand dollars, have refused to renovate, by the executive authorities, such as the industry, food medicine regulation, public safety, urban management (market tolerance and sanitation), are prohibited by law, and the seizure and illicit transport, equipment.

In violation of article 13 of this approach, a kitchen-generated unit is responsible for the relocation of the administrative authorities of urban management (marketing and sanitation) to the extent that the proceeds of the conflict are subject to a fine of three times the proceeds of the offence, up to three million dollars; and that there is no proceeds of the offence, with a fine of more than one million dollars. In the event of serious circumstances, according to the provisions of the Northern Province Metal Management Scheme, sectors with supervisory responsibilities, such as food medicine regulation, environmental protection, agricultural pastorals, commerce, are legally responsible for the cessation of the offence, the suspension of the production sector until the release of the relevant evidence.

Article 28 provides for the sale of catering units using residues, as well as the sale of kitchen wastes to food-based producers or the re-using of cooking materials for the processing of food-type products, in accordance with the provisions of the Northern Province Metal Management Scheme, the sectors with supervisory responsibilities, such as food medicine regulation, quality, business and etc., shall be responsible for the cessation of violations, suspension of production and rehabilitation, until the release of the relevant evidence.

Article twenty-ninth enterprise engaged in the collection and transport of cooking wastes in violation of article 16 of this scheme, in the case of a company engaged in catering for the operation of cooking waste, in violation of article 17 of this scheme, and in accordance with the provisions of the Hanoi Metal Management Scheme, the administrative authorities responsible for urban management (market tolerance and sanitation) are being rescheduled, with over three million yen fines; in serious circumstances the lifting of the relevant agreements with them and the supervision of environmental protection in the relevant sectors, such as the suspension of business agreements within three years.

In violation of this approach, other acts that should be punished should be punished by administrative authorities such as development reform, environmental protection, transport, land resources, food medicine regulation, business, quality, finance, commerce, prices, agricultural pasture, public safety and security, in accordance with laws, regulations and regulations.

Article 31 offences committed by cooking, collecting, transport and disposing of enterprises constitute offences and criminal liability under the law.

Article 32 is implemented effective 1 March 2013.