Metal management approach in Northern Province

(The 113th ordinary meeting of the Government of the Northern Province, 11 December 2012, considered the publication, effective 1 February 2013, of the People's Government Order No. 14 of the Northern Province of the River, 24 December 2012]

Chapter I General

Article 1 promotes the use of the resource cycle and the environmentally sound treatment of cooking wastes, secure food security and public health, and develops this approach in line with the Southern Towns and Sanitation Regulations of the River Province and relevant laws, regulations and regulations.

Article II applies to the generation, collection, transport, disposal and associated management activities of cooking wastes in the administrative areas of the province.

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

Removal oil residues referred to in the previous paragraph refer to flour and fauna oil residues and various types of oil.

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

Article 5

The urban, district and sanitation authorities in the districts are responsible for monitoring the management of kitchen wastes in the current administration.

More than the people at the district level develop and reform, environmental protection, transport, land-use resources, food medicine regulation, business administration, quality technical supervision, finance, commerce, prices, agriculture, public safety and other relevant sectors, in accordance with their respective responsibilities, to manage the management of kitchen waste-related oversight.

More than 6 people at the district level should support the construction of kitchen waste disposal facilities. 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 cooking kit is charged in the urban garbage treatment fee, which is not partially subsidized by the local people's Government and organizes integrated settlement measures.

Article 8. Wage industry associations and city-friendly sanitation associations should play an industrial guidance role in developing standards, regulating industrial behaviour, promoting methods to reduce cooking wastes, and integrating the management of cooking wastes into the measurement and coverage of catering enterprises.

Chapter II Planning and construction

Article 9. Specific planning for sanitation developed by the urban, district and sanitation authorities in the districts should include the content of cooking waste governance, integrated arrangements for the collection, transport, disposal facilities, and scale.

Areas in a position to do so can plan regional cooking waste disposal facilities in accordance with regional models.

Article 10 provides for the collection, disposal and construction of cooking facilities that should be in line with the specific planning of urban sanitation.

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 11 projects for the construction of the kitchen disposal facility are approved or approved by the urban and district (market) government investment authorities. In approving or approving projects by the investment authorities, views should be sought from the same-level government authorities in the municipalities of the population.

The project for the construction of the kitchen waste disposal facility across the administrative region is approved or approved by the co-directed HPR. In approving or approving projects, the Government's investment authorities should seek the views of the same-level public authorities in the municipalities and the environment.

Article 12 Surveys, designs, construction and treasury of the construction of the kitchen waste collection, disposal facility works should be strictly enforced in relation to 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 completion of the receipts to local government housing and rural-urban construction authorities, and the issuance of the construction project file, while informing local government authorities of the hosting and sanitation authorities. Unless experienced receipts or tests are not qualified, they cannot be delivered.

Chapter III Collection and transport

Article 14.

(i) The applicant is a corporate legal person registered under the law, with no fewer than three million yen money registered;

(ii) A full-scale collection container with a classification of the collection function;

(iii) There are more than ten specialized vehicles for the transport of garbage, with a view to preventing the non-representation of non-renewable proliferation, the protection of remains and the protection of dripage functions;

(iv) There are fixed office and mechanical, equipment, vehicle parking sites;

(v) Other conditions under the law, regulations.

No units and individuals shall be allowed to engage in the collection and transport of cooked waste without approval.

Article 15. The municipal, district and sanitation authorities in the establishment area determine, in principle, the collection and transport of cooking wastes through fair competition, such as tendering, and sign agreements on the collection and transport of cooking wastes. The catering collection and transport agreements should clearly agree on the duration of operations, service standards and default responsibilities.

Article 16

(i) Reservation of the kitchen waste classification;

(ii) Establish and maintain normal use of standard kitchen waste-gathering containers;

(iii) The production of residues for the installation of polluting facilities that meet the technical requirements, or which are separate from oil tanks;

(iv) Establish a catering for cooking wastes and report on the types, quantity and quantity of cooking wastes to the host city authorities at the end of the month;

(v) The kitchen wastes shall not be dumped, resuscited or pushed into residential waste collection facilities, sewerage pipes, rainwater pipelines, public facilities such as rivers, channels, lakes, water banks, etc.;

(vi) No kitchen wastes may be sold or dumped;

(vii) A written agreement with the catering for the collection and transport of cooked wastes to collect and transport businesses with them within 24 hours of the production of cooking wastes, and no kitchen wastes shall be transferred to other enterprises or individuals for collection and transport.

Article 17

(i) Establish a system for collecting and transporting kitchen wastes;

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

(iii) The timely collection and transport of kitchen wastes in accordance with the standards and norms of sanitation operations, and the daily delivery of kitchen wastes to the kitchen-generated units shall not be less than once;

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

(v) The collection of kitchen wastes will be delivered to the kitchen waste disposal sites consistent with the provisions of this approach.

Article 18 transports kitchen wastes to the outdoor disposal of the city, district (market) administrative areas in the current area, and kitchen waste collection and transport enterprises shall be reported to local government authorities and to provide the following materials:

(i) A copy of the licence of the disposal unit and a copy of the licence;

(ii) The products produced by the disposal units are in accordance with product quality standards or certified material for environmentally sound treatment;

(iii) The authorities of the people at the location of the disposal unit agree to receive evidence of the disposal.

Chapter IV

Article 19 The kitchen wastes should be centralized by licensed enterprises.

In the event of catering for the operation of waste disposal services, a licence should be obtained through the approval of the provincial Government's housing and rural-urban construction authorities, with the following conditions:

(i) The applicant is a legal entity registered under the law, whose disposal capacity is less than one hundred tons, with no registration funding less than five million yen, and the daily disposal capacity is more than one hundred tons, and registration funds are not less than five thousand dollars in the currency of the people;

(ii) The selection sites are in line with urban and rural planning and have the corresponding planning licence documents;

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

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

(v) Water, waste and waste disposal technologies and DaO emissions programmes generated during the disposal of cooking wastes;

(vi) Other conditions under the law, regulations.

No units and individuals shall be allowed to carry out the cooking waste disposal activities without approval.

In principle, the authorities of the municipalities, districts (communes) of the people's government are determined by fair competition, such as tendering, for the operation of kitchen waste services and have signed a catering service agreement with them. The catering services agreement should clearly agree on the length of operation, service standards and default responsibilities.

Article 21 prohibits the sale of cooking wastes to food-based producers or the use of cooking waste for 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 22 Businesss engaged in catering for the operation of cooking wastes should comply with the following provisions:

(i) Establish a system for catering for cooking waste disposal;

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

(iii) To receive kitchen wastes in accordance with prescribed time and requirements;

(iv) To dispose of kitchen wastes in accordance with relevant provisions and technical standards;

(v) Environmental standards, such as wastewater, dehydration and waste residues generated during the disposal process, to prevent secondary contamination;

(vi) 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;

(vii) Provide catering for kitchen waste disposal facilities, equipment and ensure good functioning;

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

(ix) To conduct environmental impact monitoring as required, to test, evaluate and report to local government authorities and environmental authorities on the testing, evaluation results;

(x) Products produced should be consistent with the relevant quality standards.

Chapter V Oversight management

Article 23 of the provincial Government's housing and rural-urban construction authorities, as well as the urban, district and sanitation authorities of the people's government, should establish a sound monitoring management system to monitor the collection, transport and disposal of the business implementing this approach.

Article 24 Development and reform sectors should actively promote the use and environmentally sound treatment of cooking waste resources, develop relevant policies with sectors such as finance, housing and urban-rural construction, create incentives to support the resource use and environmentally sound management projects, foster relevant enterprise development, increase the use and disposal levels of cooking waste resources, and promote the use and sound treatment of industrial development.

The agricultural sector is responsible for the supervision of inputs from avian breeding plant, which is used by law for the use of cooking nutrients that are not dealt with in an environmentally sound manner.

The quality technical supervision sector is responsible for overseeing the management of food production components and for the use of residues for cooking waste processing by law.

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

The Food Medicine Regulatory Department is responsible for overseeing the management of food catering services, overseeing the establishment and implementation of the food-for-material purchase inspection and the Scensing Scheme for food raw materials, and investigating illegal purchases and use of food-fuels for cooking.

The environmental protection sector is responsible for the assessment of the environmental impact of the kitchen waste generation units, the disposal unit's environmental impact evaluation and the completion of the “three parallel” harvest, which is governed by the law by the management of the operation and humiliation of contaminated facilities; and the supervision of the polluting control facilities responsible for food production units, and the identification of environmental offences such as supermarked oil residues in accordance with the law.

The business sector is 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 has the right to examine violations of this approach.

The municipal and environmental authorities, as well as other sectors with supervisory responsibility for cooking wastes, should establish a complaints reporting system, receive complaints and reports from the public on the 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 26 provides access to, reproduction of relevant documents and information when the urban, district and sanitation authorities of the Government of the People's Republic and other relevant departments carry out oversight inspections, and requests the inspectorate to provide clarifications and access to the field.

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

Article 27 lists of trademarks in the collection, transport and disposal of cooked wastes are included in the directory of the catering and sanitation authorities in the municipality of the municipality of the communes of the communes of the communes of the communes, the transport and disposal industry, and is made available to society for social monitoring.

In the second eighteen districts, the communes (communes) government authorities should conduct an annual evaluation of the operation and treatment of catering facilities equipment and the results of the public evaluation.

Article 29 of the Ministry of the People's Government's Housing and Urban-rural-building authorities, as well as the urban, district and rural-urban government authorities in the districts, should establish a kitchen waste collection, transport and disposal enterprise credit system, use a network platform to record business behaviour in a timely manner and to make the record available to society as an important reference to the corporate tender.

Article 30: The date of the agreement on the collection, transport and disposal of kitchen wastes requires continued engagement in the collection, transport and disposal of cooking wastes and shall apply for the continuation of the process to the local authorities of the Government of the People by 30 years of effectiveness. To grant continuity, the local government authorities in the city and the sanitation sector should re-establish business agreements with the cooking, transport and disposal enterprises.

Article 31 Mining, transport and disposal enterprises shall not be allowed to do so or to do so. If it is necessary to stop the industry or the industry, six months should be submitted in advance, the authorities of the city and the sanitation authorities received a response within 45 days and, before the agreement was lifted, the business must ensure that normal services are delivered.

In Article 32, the municipalities, districts (communes) and sanitation authorities of the people's government should prepare kitchen waste collection, transport and disposal emergency preparedness cases 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 the cooking of polluter polluting incidents, and report on the local, district (market) government hosting and sanitation authorities in the districts.

Chapter VI Legal responsibility

Article 33 XIII of the Ministry of the People's Government's Housing and Urban-rural-building authorities, as well as in the municipalities, districts (communes) the People's Government's authorities and their staff have one of the following acts, either by their authorities or by their superior authorities, to be responsibly disposed of by the law of their supervisors and those responsible for direct responsibility; and criminal accountability by law:

(i) In violation of the prescribed procedures, the licensing of the collection, transport and disposal of nuclear cooking materials;

(ii) The identification of cooking, transport and disposal enterprises, including through tendering;

(iii) The discovery of an offence or of reports of an offence, which are not investigated by law;

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

Article 34, Civil, legal or other organizations, without permission, do not engage in the collection, transport, disposal of cooking wastes, is prohibited by law by the municipality and the environmental health sector, the business administration, the public security authority, the identification and seizure of illegal transport instruments, facilities equipment, and the criminal liability of the law.

Article 33 fifiers of the kitchen-generation unit have been transferred to other enterprises or individuals other than those that are parties to the agreement with them, to be responsibly corrected by the municipal and environmental authorities and to include a record of business integrity, which allows for more than one million fines; in exceptional circumstances, the sector with supervisory responsibilities, such as food medicine regulation, shall be suspended by law.

Article 36 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 wastes for the processing of food-type products, by law, in the sectors with supervisory responsibilities, such as urban and environmental sanitation, business administration, food medicine regulation, etc., to stop violations, to stop production break-outs, until the release of the relevant evidence.

Article 37 Businesss engaged in the collection and transport of cooking wastes in violation of article 17 of this scheme, in the event of a violation of article 22 of this approach by the enterprise engaged in the catering and disposal services, are converted by the deadline for the issuance of orders by the municipal and environmental authorities, which are not later than three thousand dollars, in exceptional circumstances, the lifting of the relevant agreements with them and, within three years, the conclusion of agreements with them, the release of the relevant evidence in accordance with the law governing responsibilities of the business administration, environmental protection.

In violation of this approach, other acts that should be punished should be punished by quality technical supervision, business administration, agriculture, food medicine regulation, etc.

Article 39, in violation of this approach, provides for interference, obstruction of the authorities of the city and sanitation and other sectors that have oversight responsibilities for the supervision of the management of the kitchen wastes, which are dealt with by public security authorities in accordance with the provisions of the Law on Security Management of the People's Republic of China.

Chapter VII

Article 40