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Chengdu Food Waste Management

Original Language Title: 成都市餐厨垃圾管理办法

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Metal management approach

(Act No. 111 Permanent Council of 25 May 2012 to the Government of the Metropolitan People to consider the publication, effective 1 October 2012.

Article 1

In order to strengthen the management of kitchen garbage, to guarantee food security and the physical health of the urban population, to preserve urban sanitation, to promote the use of the resource cycle, in line with the provisions of the Law on Food Security of the People's Republic of China, the Integrated Governance Regulations on the Urban and Rural Environment of the Sichuan Province, the Act on Topology and Sanitation, and to develop this approach in the context of urban practice.

Article 2

The scheme referred to as cooking garbage, which is covered by living garbage, and refers to waste such as cooking garbage and residues arising from activities such as food processing, catering services, livestock spousal dying.

The remaining garbage referred to in the previous paragraph refers to the residues of food (breed water) and food processing wastes; the residue of food residues means flour and fauna that are unused and all types of residues, oil and water mixtures.

Article 3

This approach applies to the construction of the area of the People's Government in areas outside the city of the city and the centre's town, as well as to the construction of a kitchen garbage, harvesting, processing and related management activities in the town of the town.

The production, receipt, processing and related management activities of the kitchen residues and residues generated in the daily lives of the inhabitants are not applicable.

Article IV (Sectoral responsibility)

The urban administration (hereinafter referred to as the municipal administration) is responsible for the handling, processing and supervision of the kitchen garbage in the city, which is responsible for the day-to-day management of solid waste management in the city. The urban management of the districts (markets) (including new districts) [the following quédical areas (markets) are responsible for the management of the day-to-day monitoring of the collection and processing of cooking garbage within the Territory.

Food medicine surveillance management is responsible for the supervision of the catering services, supervision of the establishment and implementation of the screening and Scensing system for food-for-food procurement by catering service providers, compliance with the legislation on food security, such as the production of food for cooking garbage for raw materials, and supervision of the registration of kitchen garbage for catering service providers.

The environmental sector is responsible for overseeing the control of the food-production operations unit kit garbage contamination, resulting in the legal screening of the garbage generated by the kitchen garbage, and for dealing with the illegal effluence of the units.

The quality sector is responsible for the supervision of the food production processing factor and for strengthening the supervision of the unused residues processed by food-processing enterprises and for the identification of offences under the law for cooking garbage for cooking or food production.

The business sector is responsible for the supervision of the food flow chain, and is governed by the law to operate the sale of foods produced by cooking garbage as raw materials.

The agricultural sector is responsible for the supervision of avian livestock breeding site; to strengthen the supervision of fertilizers processed for cooking garbage as raw materials; to detect, in accordance with the law, the production of animal feedstock products and the use of cooked garbage for non-profit treatment. (b) Enhance oversight of the non-usable residue treatment resulting from the dying of livestock other than foams.

The business sector should be guided by the good faith of the catering service providers, and the catering service providers will be allowed to hand over the cooking garbage to the receiving, processing and processing of licensed businesses; and to link the treatment of meals with the enterprise's hierarchy; and to strengthen the supervision of the handling of unfettered residues generated during the dying process.

The public security authorities should strengthen the safe management of road traffic in the catering kitchen garbage vehicles and criminal acts in accordance with the law during the collection and processing of kitchen garbage.

Relevant sectors such as development reform (price), finance, water, education, tourism and health work on the management of cooking garbage in accordance with their respective responsibilities.

The Office of the Regional Food Security Committee in the city and district (market) is responsible for the integrated coordination of the meals management.

Article 5

The garbage management in this city is governed by the principle of “ Who produces, is responsible”, “sland management, uniformed receipts, centralized disposal” and “dequalization, resourceization and irreversibility”.

Article 6 (Promoting provisions)

The city advocates a reduction in the generation of meal kitchens, including through net vegetables, improved food processing processes and sound meals.

The city encourages the delivery and integration of kitchen garbage and supports the safe handling and resourceization of cooking garbage, processing of scientific research and innovation.

Article 7

The Wages Industry Association should play an industrial self-regulatory role in developing standards for regulating industrial behaviour; promoting methods to reduce the garbage of cooking garbage and integrating the management of cooking garbage into the measurement of the industrial level.

Article 8

Units and individuals engaged in activities such as food processing, catering services, livestock dying (hereinafter referred to as the garbage-generated units) should be collected and processed in accordance with the requirements of the urban management sector.

Article 9

The collection, processing and disposal of kitchen garbage in this city will no longer be added.

Inadequate treatment costs for meals are paid by local governments.

Article 10

The units involved in catering for garbage and processing should be legally granted permission to operate in urban areas.

units that do not have access to catering for garbage and processing of service permits shall not be allowed to carry out the catering and handling activities.

Urban garbage and disposal of service permits are granted through concessions.

The municipal and district (commune) municipalities should produce the licensed garbage collections, lists of units and be made available regularly to society.

Article 11

The units applying for cooking garbage should meet the following conditions:

(i) The qualifications of corporate legal persons and the amount of registered funds.

(ii) A special sealed transport vehicle equipped to meet the national standards and technical norms, and the installation of the relevant equipment for the management information system, with a mark of a special garbage transport vehicle for catering, and the acquisition by law of a licence for road transport operations, the Road Carriage Certificate for the Carriage Zone.

(iii) A sound technology, quality, safety and monitoring management system and effective implementation.

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

(v) Other conditions under the law, regulations and regulations.

Article 12 (Millions of units)

The units applying for catering for garbage shall be in compliance with the following conditions:

(i) The qualifications of corporate legal persons and the amount of registered funds.

(ii) The construction of catering facilities should be consistent with overall urban and rural planning, land-use master planning and urban care and sanitation development planning.

(iii) The catering process and technology should be consistent with the relevant national provisions and technical norms.

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

(v) There is a feasible kitchen treatment process for wastewater, dehydration, waste disposal technology and the DaO emissions programme, and the installation of facilities such as the management information system, as prescribed.

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

Article 13

Without the approval, the catering, processing units shall not be allowed to stop the industry, the chewing or the suspension of the delivery of the vetting; the need to stop the industry, the chewing or the suspension of the production is to report and obtain its consent to the city or district (commune). The situation where force majeure cannot continue to operate.

The urban authorities should implement measures to ensure timely delivery and processing of the kitchen garbage prior to the approval of the meals, the processing of units, the hotel industry or the suspension of delivery.

Article 14.

The catering and processing units should develop kitchen garbage, deal with emergency prestigation, and be backed by the zone (commune).

The municipal authorities should develop the kitchen garbage, deal with emergency preparedness cases with the relevant municipal sectors, establish a system for catering for garbage treatment in urban areas, ensure the delivery, processing and treatment of catering for garbage in emergencies or special circumstances, and the district (communes) town administration sector should be able to develop local catering for garbage and address emergency pre-recovery cases.

Article 15

The kitchen garbage shall be subject to the following provisions:

(i) The collection of facilities such as catering for garbage storage; the use of specialized garbage collections consistent with standards, awaken target knowledge; the production of residues; and the creation of polluting facilities such as oil distributors or distributors, in accordance with environmental sector provisions, to avoid the direct emissions of residues and oil mixtures.

(ii) Maintenance of catering for the collection, storage of facilities equipment functions, normal use, clean integrity.

(iii) To collect and store the kitchen garbage, as prescribed.

(iv) A written receipt agreement with the restaurant kitchen garbage units that have obtained a licence, and a collection within twenty-four hours after the garbage.

Article 16

The catering units should comply with the following provisions:

(i) To provide, free of charge, all-time specialized collecting containers in compliance with the standard kitchen garbage.

(ii) In accordance with the standards and norms of sanitation operations, the collection of kitchen garbage in a timely manner within the prescribed time frame. At least on a daily basis, a kitchen garbage was collected.

(iii) Within twenty-four hours after the receipt of the kitchen garbage, the garbage of the kitchen garbage will be processed according to the prescribed time and route.

(iv) Acquitted shipments of kitchen garbage and maintenance of well-being and integrity of the vehicle.

Article 17

The kitchen treatment units should comply with the following provisions:

(i) A catering kitchen disposal facility, equipment and ensure that it is functioning well and environmentally sound.

(ii) To receive kitchen garbage in accordance with prescribed time and requirements.

(iii) The treatment of cooking garbage in accordance with the relevant national provisions and technical standards and the resourceization of the products produced by cooking garbage should be consistent with the State-mandated use; and the environmentally sound treatment of garbage that cannot be used for resourceization.

(iv) The use of microbials to deal with cooking garbage should be in line with the relevant provisions on environmental safety for microbial agents and take appropriate safety control measures.

(v) To strictly comply with the relevant provisions of environmental protection and to take measures to prevent the contamination of wastewater, waste, residues, powder dust, noise and so on.

(vi) The production of the kitchen resources should be in accordance with the relevant quality standard requirements and be reported in accordance with the law in the quality or agricultural sector.

(vii) To conduct environmental impact monitoring as required, to test, evaluate and report to the urban and environmental sectors on the testing, evaluation of the physical and environmental indicators of the catering facilities.

Article 18

The kitchen garbage units should be established to produce and disburse the kitchen garbage, record the type, production and exit of the garbage. At the time of the initial establishment of the kitchen garbage units, registrations should be reported to sectors such as district (market) food medicine surveillance, quality, commerce, agriculture, etc., and copies of the receipt agreement signed with the licensed meal garage units. Changes in the catering units of the agreement should be registered in the relevant sectors within 10 days of the date of the change.

The catering and processing units should establish receipts, processing orders, real and complete record-keeping of the garbage source, quantity, exit, disposal methods, product flow, operating data, and register monthly reports to the municipal or district administration sectors.

The desk information should be kept for more than two years to verify.

Sectors such as food medicine surveillance, quality, commerce, agriculture, urban pipelines should monitor the production, delivery, processing of units and the registration of accounts and reports.

Article 19

The catering for garbage and the processing of intermodal management:

(i) The unit is requested by the catering kitchen garbage units to the district (market) gate sector.

(ii) In the event of the delivery of the kitchen garbage units, it should be necessary to retain the first column of the UNDG after the receipt of the letter of acceptance.

(iii) The distributing units shall, as required, close to the remaining four co-signments.

(iv) Processing units should be able to receive a kitchen garbage to verify the contents of the IPs completed and, in addition to the Gétachement, will be retained by the Joint Inspection Unit II; will be archived by the third UNDG; and will be available in the sectors of the fourth unit, the fifth sub-mission area (commune) and food drug control supervision, quality, commerce, agriculture, etc.

Article 20

In the course of the collection, delivery and disposal of kitchen garbage, the following shall not be done:

(i) A kitchen garbage will be stored.

(ii) The garbage of meals into other living garbage storage and receipt.

(iii) The dumping, releasing or direct release to public drainage facilities, rivers, toilets, living waste collection facilities, etc.

(iv) Distinguished and bathymetry.

(v) No unauthorized access to and treatment of kitchen garbage.

(vi) Recall kitchen garbage to unauthorized units or individuals.

(vii) The kitchen garbage has not been properly disposed of direct feeding livestock.

(viii) For food processing or food sales of cooking or processing products.

(ix) Other prohibited acts under laws, regulations and regulations.

Article 21

The executive authorities should establish a mechanism for law enforcement information-sharing and, where necessary, implement intermodal law enforcement in accordance with the relevant provisions of the municipal or district (market).

Article 22 (Department of Management)

In violation of the catering and processing of the provisions, the city has introduced a cumulative system of scores, in addition to administrative sanctions under the law, and is integrated into the management of the credit evaluation system in urban areas. The collection, treatment and treatment units that meet the prescribed scores may be removed by the municipal or sub-region sectors of the city or sub-region (market) to the extent that the agreement has been lifted for a period of three years.

Specific sub-categories have been developed by the city's municipalities.

Article 23 (Report of the complaint)

The relevant administrative authorities should establish a complaints reporting system to receive complaints and reports from the public on the generation, delivery, handling of cooking garbage. After receiving complaints or reporting, the relevant authorities should be treated in a timely manner by law and, within 15 working days, the investigation process results are communicated to the actual reportingor or the complainant.

Article 24

In violation of this approach by the unit of the catering for garbage, the following provisions are punished:

(i) No special facility equipment for the use of kitchen garbage or the failure to maintain its functional integrity, environmental integrity, has been converted by the urban gate sector to a maximum of US$ 20,000.

(ii) No provision for the collection, sealing or confusing of cooked garbage into other life garbage is made, and the time limit is being converted by the urban gate sector, with a fine of up to a thousand yen.

(iii) Unregistered bank accounts, vouchers or non-status reports, respectively, by food medicine surveillance, quality, commerce, agriculture, etc., in line with the division of duties, with a fine of up to five thousand units; and a fine of up to one thousand dollars for individuals.

(iv) Removal of kitchen garbage to unlicensed units or individuals for delivery, treatment, respectively, by food medicine surveillance, quality, commerce, agriculture, etc., in accordance with the responsibilities division of duties, and fines of more than one million dollars for units; and fines for more than one thousand dollars for individuals.

(v) Recurrently dumped, rescheduled, distributed meals, which are immediately cleared by sectoral responsibilities such as urban, water and forestry parks, fines for more than two thousand dollars of units, and fines for more than one thousand dollars of the individual.

(vi) Unmandated joint orders, which are being converted by the urban authorities to a fine of more than one thousand dollars of the unit; and a fine of up to one thousand dollars for the individual.

Article 25

(a) To provide for the provision of medical services to be provided to the United Nations system;

(i) The kitchen garbage units do not meet the standard meals collected container free of charge to the kitchen garbage units; do not use a special garbage vehicle for cooking garbage or equipment not required for the installation and use of the management information system-related equipment; navy storage of cooked garbage in the course of uncontrolled transport or transit; vade in the transport process, garbage or intrusion of garbage in the garbage, which is due to the length of the city;

(ii) The melting of meals to other garbage or dumping, composting, release of cooking garbage, and the immediate removal of pollution by the city's management orders, with a fine of up to 500,000 yen.

(iii) The kitchen garbage units do not collect and transport kitchen garbage on a daily basis by the prescribed standards and norms, and are converted by the Town Service Order, with a fine of up to a thousand yen.

(iv) The kitchen garbage units will hand the kitchen garbage to unlicensed units or individuals, which are converted by the municipal authorities to the time limit, with a fine of more than one million dollars.

(v) Removal of kitchen garbage, processing units have not been established according to the provisions, false vouchers or undeclared orders, which are being converted by the urban management sector;

(vi) There is no provision for the administration of joint orders, which is being restructured by the urban authorities, with a fine of more than five thousand dollars.

(vii) In the absence of a licence to carry out a cooking garbage, disposed of it by a duty of the urban administration to stop the offence and to impose a fine of more than three million dollars of the unit; and to impose a fine of up to two thousand dollars of the individual.

(viii) Without the approval of self-continuation, chewing or suspension of delivery, the time limit for the urban administration is being changed, with a fine of more than three million yen; and the loss, which is legally liable.

Article 26 (Other responsibility)

The use of cooking garbage feeds that are not dealt with in a sound manner is a result of an end to the violation of the agricultural sector, a fine of more than five thousand dollars for the unit, and a fine of up to one million yen for the personal service.

Other laws, regulations, regulations and regulations have been provided for violations of the provisions of this approach.

Article 27

The executive organs and their staff play a role in the neglect, abuse of their functions and in favour of private fraud are given administrative treatment by law, which constitutes an offence punishable by law.

Article 28 (Actual date of application)

This approach has been implemented effective 1 October 2012.