(Summit 5th ordinary meeting of the Fifteenth People's Government on 8 August 2012 to consider the publication, effective 1 October 2012, through Order No. 220 of 28 August 2012.

Article 1, in order to enhance the management of cooking wastes in this city, preserve the environmental integrity of the city, guarantee food security, and develop this approach in line with the relevant legal provisions.

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

Article 3 of this approach refers to food residues, food-processing waste and residues arising from activities such as food processing, catering services, unit meals.

The residues refer to oil residues resulting from the non-renewable residues of flora and fauna, oil blends, and sequestration of oils, and oil tanks.

Article IV is responsible for the management of kitchen wastes in the city. The municipal meal kitchen waste management is specifically responsible for the day-to-day management of cooking wastes.

In accordance with the responsibilities set out by the Regional (Central) Environmental Sanitation Administrative Authority, it is responsible for the management of kitchen wastes in the current administration.

Street offices, town governments are responsible for coordinating, monitoring and inspection of the management of cooking waste in the current administration area, and for the implementation of the relevant obligations of the kitchen waste collection and disposal units.

Sectors such as environmental protection, urban law enforcement, food medicine regulation, health, business, public safety, commerce and quality should be guided by their respective responsibilities in the management of kitchen wastes.

Article 5 Codition of waste governance is guided by the principles of quantification, resourceization and irreversibility.

The catering for cooking wastes is carried out in a unified collection and centralized manner.

Article 6. Municipal and municipal governments should be able to prepare the work planned by the kitchen waste disposal units to increase the inputs of the kitchen waste governance funds.

The kitchen waste generation units (with individual business and business owners, with the same) should meet the relevant obligations for the disposal of cooking wastes in accordance with the provisions.

Article 7 units engaged in catering and disposal should apply to the municipal sanitation administrative authorities in accordance with the law for the granting of concessions.

The unit applying for the licensing of the catering for cooking waste shall be in accordance with the following conditions:

(i) Accreditation of legal persons and the registration of capital is not less than $3 million in the national currency;

(ii) A sound business management system, a reasonable structure and a sound technology, quality, security and monitoring management system;

(iii) The management, drivership, movement control, maintenance, etc., which is required to ensure that the kitchen waste collection operations are conducted, and the performance technology and economic managers are not less than five;

(iv) A fixed place of office, a rest of the workforce;

(v) A dedicated vehicle with catering for the transport of cooked waste, with a full-time automatic discharge of the transport and unwarranted proliferation, the protection of remains, the protection of the leakage function, the installation of routing and loading of the vehicle and the total length of the vehicle fleet of 20 tons; and the storage of maintenance sites, equipment and spare parts that are adapted to the size of the vehicle;

(vi) Other conditions set forth in laws, regulations and regulations.

The units applying for the licensing of the catering for the disposal of the waste shall be in accordance with the following conditions:

(i) Accreditation of legal persons and the registration of capital is not less than $50 million in the national currency;

(ii) The sound business management system, the organizational structure has a reasonable structure and a sound management system in the areas of operation, equipment management, environmental monitoring and protection, financial management, production security, measurement statistics;

(iii) Technical holder has experience in the management of waste treatment or high concentrations of organic substances over five years and has relevant professional high-level functions;

(iv) There is no less than 10 job technology and economic managers;

(v) Technical programmes with mature and reliable cooking materials for the processing of waste, which are in line with national standards;

(vi) Approval through environmental impact evaluation;

(vii) Other conditions under the laws, regulations and regulations.

Article 8. The kitchen waste generation unit shall enter into a receipt agreement with units with the licence to operate with a catering for waste and shall offer an agreement when the environmental impact evaluation is conducted, such as a licence for catering services.

The catering units in each area should report to the municipal catering management for kitchen waste on a monthly basis; the municipal kitchen waste collection units should register the host environmental sanitation administrative authorities on a monthly basis.

The harvesting agreement shall be concluded with the units with the right to operate for cooking waste, within 30 days of the date of implementation of the scheme.

Article 9. The kitchen waste harvesting units shall be free of charge to establish a corresponding quantity, in accordance with the standard kitchen waste-gathering container.

The kitchen waste generation units should be released, and containers should be kept in closed, incomplete, rectified and ready to prevent mosquito, rat, etc.

Article 10 The catering units shall fulfil the obligation to receive and comply with the following provisions, in accordance with the agreement signed with the catering units:

(i) The timely collection of kitchen wastes in accordance with the standards and norms of sanitation operations;

(ii) The collection of kitchen wastes to designated disposal sites;

(iii) Vehicles used for the collection of kitchen wastes should be kept in a sealed, incomplete and cleaning;

(iv) The establishment of a catering kitchen waste harvest, which is sent monthly to the municipal meals kitchen waste management, the municipal sanitation administration authorities.

Article 11. The kitchen waste disposal units shall comply with the following provisions:

(i) To dispose of kitchen wastes in accordance with relevant national and technical standards;

(ii) To prevent the occurrence of two contaminations, in accordance with the provisions for the treatment of sewage, dehydration, residues, and dust;

(iii) The receipt of kitchen wastes in accordance with the provisions;

(iv) To ensure the proper operation of catering facilities and equipment;

(v) The establishment of a catering kit for the disposal of waste, monthly to municipal meals kitchen waste management, municipal sanitation administration authorities to report on the sources, types, quantity, referral, use, etc.;

(vi) The establishment of security institutions and dedicated security managers, the sound and implementation of the security management system and the accompanying security facilities.

Article 12 Wage kitchens, disposal units shall not be allowed to carry out their own occupations and to do so. The catering, disposal units are required to stop the industry or the industry, and six months should be reported to the urban sanitation administrative authorities, with the consent of the latter or the hotel industry.

The catering facilities, the equipment needs to be inspected should be reported in advance to the Environmental Sanitation Administration authorities; reports should be made promptly to the sanitation administrative authorities due to the accident of production or the full cessation of disposal.

The kitchen waste generation unit should pay the garbage for living.

A kitchen waste generation unit collects the resulting residues, which can be recovered at a cost when paying the garbage. Specific approaches are developed by the municipal sanitation administrative authorities with the price and the financial sector.

Article 14.

(i) No licence to operate for cooking and disposal;

(ii) Provide kitchen wastes to units other than the agreement or individuals;

(iii) To confuse cooked wood into other waste harvests;

(iv) Accommodating, distributing and releasing the kitchen wastes;

(v) Emission of kitchen wastes directly to drain water pipelines;

(vi) The use of food residues after residue processing;

(vii) The use of kitchen wastes that are not dealt with in a sound manner as livestock feeds;

(viii) The use of cooking wastes or their processing products as food processing materials or as food sales.

Article 15. Urban, district (market) environmental management authorities should establish information-sharing mechanisms with counterparts in the same sectors as business, food medicine regulation, environmental protection, statistical analysis of the number of waste generation units and catering units.

Article 16 departments such as sanitation, urban administration should monitor the performance of the kitchen waste generation units and the receipt and disposal units, including through written inspections, field screening, and on-site approval.

The catering units found that the range, quantity and number of cooked waste generated by the kitchen waste generation units differ significantly from the agreement and should be informed in a timely manner of the municipal catering management and the municipal sanitation administration authorities. The municipal meals kitchen waste management, and municipal sanitation administrations should be checked within three days of receipt.

Article 17 Administrative authorities in the city should establish a screening mechanism for the assessment of the catering, disposal units, and the implementation of this approach by the nuclear supervision of the catering and disposal units. In relation to the issues identified in the study, the municipal sanitation administrative authorities should be responsible for the change of the duration of the time period; the serious circumstances of the delay could be eliminated by law.

Article 18: Sectors such as sanitation, urban law enforcement, environmental protection, food medicine regulation, public safety and security should establish enforcement mechanisms. In monitoring management, all sectors found that the law should be investigated by other departments and that the material of evidence should be transferred to the competent department in a timely manner. The department responsible for the identification should transfer the results to the sector in a timely manner.

Sections such as sanitation, urban administration and law enforcement should establish complaints and reporting telephones to receive complaints and reports of violations of the provisions of this approach. The receiving body shall investigate complaints and reports within 7 days of the date of receipt of the complaint and report and inform the complainant or the reporting person.

Article 20 of the Environmental Health Administration should prepare kitchen waste harvests and address emergency preparedness, and establish mechanisms for delivery and disposal.

The catering and disposal units should be prepared in accordance with emergency pre-referral requirements for the preparation of the cell kitchen waste emergency response and the presentation of the environmental sanitation administrative authorities.

In the event of sudden-onset events, the management of kitchen wastes should be launched immediately by the Environmental Health Administration authorities to organize the collection, disposal of cooking wastes in a timely manner.

Article XXI contains one of the following acts in violation of this approach by the Environmental Health Administration responsible for the period of time being converted; and the penalties imposed in accordance with the following provisions:

(i) In violation of article 9, paragraph 2, of the present approach, which stipulates that the kitchen wastes are not classified and do not maintain a fine of up to $3000 million for the collection of containers;

(ii) In violation of article 14, subparagraph (b), of this scheme, the provision of kitchen wastes to units other than the agreement or individuals, with a fine of up to 5,000 dollars; in the event of a serious fine of up to $300,000.

In violation of this approach, the catering units have one of the following acts, which are being responsibly modified by the sanitary administrative authorities, and the fines of up to 5,000 ktonnes for the period after which no change is made:

(i) In violation of article 8, paragraph 2, of the present approach, no copies of the kitchen waste collection agreement were sent to the registry;

(ii) In violation of article 9, paragraph 1, of this approach, no corresponding number of specialized containers in compliance with the standards;

(iii) In violation of article 10, paragraph (iv), of the present approach, the payment of the kitchen waste harvests was not made in accordance with the provisions;

(iv) In violation of article 14, paragraph (iii), of this approach, the mailing of cooking wastes into other waste collections.

Article 23, in violation of article 12, paragraph 1, of the present approach, provides for a fine of up to $300,000 for cooking waste collection, disposal units to carry out their own business.

Article 24, in violation of article 13, paragraph 1, of the present approach, provides that a kitchen waste generation unit does not pay the garbage for the treatment of living under the provisions of the garbage and is paid by the sanitary administrative authorities for a period of time; and that it shall be paid a fine of up to three times the cost of garbage and not exceeding $300,000.

Article 25, in violation of article 14, paragraph (i), of this scheme, provides that no licence is granted to perform the catering and disposal of cooking waste, which is being converted by the sanitary administrative authorities; and that a fine of $300,000 is not later rectified.

Article 26 violates the provisions of article 14, subparagraphs (vi), (vii), (vi), (vi), (vi), and (viii), of this approach, which are punishable by law by the sectors such as food medicine regulation, commerce, quality, livestock and livestock veterinary.

The administrative penalties set out in article 27 of this approach shall be imposed by the urban administration in accordance with the relevant provisions of the right to administrative punishment, in accordance with the provisions of the urban administration.

Article 28, in violation of the provisions of this approach, provides that laws, regulations, regulations and regulations are subject to administrative sanctions, from their provisions; causes damage and assumes civil responsibility under the law; constitutes an offence and are criminally criminalized by law.

Article 29, the relevant sectors, such as sanitation, urban administration, environmental protection, the regulation of food drugs, and the business, and their staff, are one of the following acts, either by their competent authorities or by a superior body, to be disposed of by law by the responsible supervisors and those directly responsible; and to hold criminal responsibility under the law:

(i) The right to receive cooking and disposal of royalties in violation of mandates and procedures;

(ii) In the process of licensing such as environmental impact evaluation, catering services licences, no verification of the catering agreement is required;

(iii) Failure to perform oversight functions in accordance with the law;

(iv) No cases of violations transferred by law in the relevant sectors are promptly investigated by law;

(v) Complaints and reports of violations received are not dealt with in a timely manner by law;

(vi) There are other abuses of authority, omissions and provocative fraud.

Article 33