(Adopted at the 39th ordinary meeting of the Government of the Community of the SAR on 9 August 2011, No. 123 of 23 August 2011, published as of 1 January 2012)

Article 1, in order to strengthen the management of kitchen wastes, to promote the environmentally sound disposal and resource use of cooking wastes, to preserve the urban communal environmental integrity, to guarantee food security and the health of the population, to develop this approach in the light of the laws, regulations, regulations and regulations, and relevant provisions, such as the Food Security Act of the People's Republic of China, the Environmental Control of Solidal Waste in the Province of Susang Province, the Metal Management Approach in the Province of Yang Sangi.

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

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

Article 3

Article IV governs the management of kitchen wastes, in line with the principles of quantification, irreversibility, resourceization and concentration of targeted disposal.

Article 5 Governments of the urban population should develop policies for the management of cooking waste, led by the Government, social participation and market functioning, in accordance with national economic and social development planning.

There should be recognition and incentives for units and individuals that have made a difference in the work of the cooking waste governance.

Article 6. The municipal administration authorities are responsible for the supervision of cooking wastes in this city.

The municipal sanitation management is responsible for the day-to-day monitoring of cooking wastes within urban areas.

In accordance with the management authority, the Regional Urban Management Administrative Authority is responsible for the supervision of cooking wastes within the Territory.

Article 7. Quality-technical supervision is responsible for the supervision of food production components and for the lawful identification of food-products produced by cooking wastes.

The business administration is responsible for the supervision of the food flow chain and for the sale of foods and food residues for cooking wastes in fixed premises.

The health administration is responsible for the supervision of the catering services and for the lawful screening of the offences of the production of food for cooking wastes.

The agro-industry administration has strengthened the supervision of livestock breeding sites, and the use by law of the stereotyped nutrients for cooking and livestock isolable.

The executive branch, such as the issuance, commerce, public safety, finance, prices, environmental protection, planning, water, municipal parking and food medicine surveillance, should be able to work on the management of cooking waste surveillance in accordance with their respective responsibilities.

Article 8. The cost of collecting, transport and disposing of the kitchen wastes is covered by the urban garbage and is not partially adequately subsidized by the city, the people of the region and to organize integrated settlement measures. Specific integrated settlement measures have been developed separately by urban management, finance, etc., and implemented after the approval of the Government of the city.

Article 9. The Wheating Industry (CWA) shall play an industrial self-regulatory role, regulate industry behaviour, promote methods to reduce cooking waste, incorporate the management of cooking wastes into the enterprise level of the restaurant catering, and promote the environmentally sound treatment and resource use of cooking wastes in conjunction with the relevant units.

Article 10 Administrative authorities in urban management should prepare specific sanitation planning based on national economic and social development planning, urban overall planning, etc.

Specific planning for sanitation should include the content of catering for waste governance, the integrated arrangements for the collection, transport, disposal facilities, and scale.

Article 11. The kitchen waste disposal facility shall be used as environmental sanitation facilities for rural and urban planning, and any unit and individual shall not be allowed to occupy or change its use.

Article 12 Classification, professional collection, transport and disposal of cooking wastes.

The kitchen waste generation units should enter into agreements with the catering and transport service enterprises and report local urban management administrative authorities on the basis of registration or licence requests in sectors such as environment, sanitation, food medicine surveillance.

Article 14. The kitchen waste generation unit should obtain a kitchen waste declaration based on the conditions for the production of the cooking cooked wood. The declaration proves that there should be a significant place in the main operating (service).

The newly established kitchen waste generation unit should report on the generation of cooking wastes to local urban management administrative authorities within 10 days of the first date of the cooking.

The kitchen waste generation units should be presented in the event of a declaration of the generation of cooking wastes and copies of their agreements with catering for cooking waste collection and transport service providers.

In the event of changes in the operating premises of the kitchen wastes or changes in the yield of cooking wastes, reports should be made promptly to the local urban management administrative authorities.

Article 15. The kitchen waste generation units shall comply with the following provisions:

(i) The establishment of standardized kitchen waste collection points and the collection of containers;

(ii) To collect, store separately and, in accordance with the relevant provisions, establish contaminated control facilities, such as oilwater sequestration or oil tanks;

(iii) To ensure that kitchen waste collection containers, pollution control facilities are good, closed and complete, and maintain surrounding sanitation, integrity;

(iv) Within a 24-hour period following the generation of cooking wastes, the use of kitchen wastes to be collected, transported in accordance with the provisions of this approach;

(v) Other provisions of laws, regulations and regulations.

Article 16 contains no action as follows:

(i) The storage of kitchen naked;

(ii) The intentional confusing of cooking wastes into other life wastes or the intentional confusing of other objects into cooking wastes;

(iii) Excise cooked wood to rainwater pipelines, sewerage, rivers, lakes, vents and public toilets;

(iv) The handover of cooking wastes to units or individuals that are not in compliance with the provisions of this approach;

(v) Other acts prohibited by law, regulations and regulations.

Article 17 The urban management administrative authorities should make the decision to collect, transport, dispose of licences for cooking waste, by means of fair competition, such as tendering, by issuing a kitchen waste collection, transport, disposal service licence, and by signing a kitchen waste collection, transport, disposal agreement with the subsidiaries, agreeing on the scope of services, the duration of service, service standards, default responsibilities, as an annex to the kitchen waste collection, transport, disposal service licences.

Prior to the solicitation of tenders, municipal administrations should develop corresponding programmes with sectors such as municipal finance.

units that do not obtain a catering for the collection, transport, disposal of services may not be involved in the collection, transport and disposal of cooking wastes.

Article 18

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

(ii) The collection of kitchen wastes through the use of a fully closed collection container and the classification of the collection function;

(iii) The use of all-fixed automated vehicles by catering for the transport of cooked waste, with the protection of notorious proliferation, the protection of remains, and the protection of dripage functions;

(iv) A sound technology, quality, security and monitoring management system and effective implementation;

(v) Licence of lawful road transport, vehicle route;

(vi) A fixed office and mechanical, equipment, vehicle parking sites;

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

Article 19

(i) To collect, transport works in accordance with the standards and norms for the collection, transport of cooking wastes in a timely manner, and to ensure the availability of kitchen wastes on the date of production;

(ii) The delivery of the collected kitchen wastes to catering facilities consistent with the provisions of this approach within the prescribed time frame;

(iii) The timely clean-up of operating sites and the maintenance of the hygiene integrity of the surrounding environment, after collecting, transporting kitchen wastes;

(iv) Vehicles for the collection, transport of kitchen wastes should be uniformed and closed, well-established and complete;

(v) The establishment of a catering system for the collection, transportation of kitchen wastes, reporting to district urban management administrative authorities on the monthly collection, quantity, and arrival of cooking wastes by 10 per month;

(vi) Other provisions of laws, regulations and regulations.

Article 20

(i) Abrbitrary dumping, razing, discarding, discharge or sing of cooking wastes;

(ii) The confiding of kitchen wastes into other life-based waste collection, transport or other wastes into cooking, transport;

(iii) To collect and transport cooking wastes other than their range of services;

(iv) The handover of cooking wastes to units or individuals that are not in compliance with the provisions of this approach;

(v) Other acts prohibited by law, regulations and regulations.

Article 21 units engaged in the handling of cooking wastes should have the following conditions:

(i) Accreditation of legal persons and the registration of funds is not less than $5 million in the national currency;

(ii) The choice site is in line with urban and rural planning requirements and is subject to a planning licence document in accordance with the law;

(iii) The technologies, processes used are consistent with resource use requirements and national standards;

(iv) Constraints with national environmental protection standards, which meet national standards;

(v) A well-developed regulatory system for the operation of processes, equipment management, environmental monitoring and protection, financial management, production security, measurement statistics, and effective implementation;

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

The following provisions should be adhered to in the units involved in catering for the disposal of the waste:

(i) To deal strictly with cooking wastes in accordance with relevant national provisions and technical standards;

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

(iii) The establishment of facilities that are consistent with the requirements for the disposal and measurement, monitoring and control, and the operation of facilities equipment;

(iv) Monitoring environmental impacts such as water, gas, soil, as required, and testing, evaluation of the physical and environmental indicators of the catering facilities and reporting to environmental protection, urban management administrative authorities, evaluation findings;

(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 to deal with cooking wastes should be consistent with the relevant provisions of the State and take appropriate security controls;

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

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

(ix) Other provisions of laws, regulations and regulations.

Article 23 units engaged in catering for cooking waste disposal services shall not include the following acts:

(i) Urgently deny access to the kitchen wastes delivered by units consistent with this approach;

(ii) To receive, dispose of kitchen wastes that are not in accordance with the units under this scheme or are transported by individuals;

(iii) Other acts prohibited by law, regulations and regulations.

Article 24 introduces a joint system for the generation, collection, transport and disposal of cooking wastes.

Article 25 The kitchen wastes within the framework of the catering units are not able to meet their disposal capacity and, with the approval of the relevant administrative authorities, can receive and dispose of the kitchen wastes outside the scope of their services.

Article 26 collects, transports, disposal units shall not be allowed to do so. There is a need for the hotel industry, the barracks, the transport units should submit an application to the municipal administration authorities for urban management 60 days in advance, and the municipal administration authorities should take decisions within 30 days; and the kitchen waste disposal units should submit an application to the urban administration authorities for six months in advance.

The municipal administration authorities should implement the accompanying safeguards prior to the collection, transport, disposal unit, and suspension.

Article 27 should maintain the ongoing stabilization of the kitchen waste disposal facility.

As regular screening requires more than 24 hours of operation of the catering facilities, the kitchen waste disposal unit should submit an application to the urban sanitation management authorities on 15 days in advance, and the municipal sanitation authorities should take decisions within 10 days.

For reasons such as failure of equipment, it is likely that more than 24 hours of catering facilities cannot be properly operated, and the kitchen waste disposal units should report to the urban sanitation management authorities within two hours from the time of the failure of the equipment.

Article twenty-eighth urban management administrative authorities should develop catering for the collection, transport and treatment of emergency scenarios with the relevant sectors, establish a catering emergency response system, and ensure the regular collection, transport and disposal of cooking wastes in emergency or exceptional circumstances.

The kitchen waste collection, transport and disposal units should develop emergency response programmes for the prevention of the accidental contamination of cooking wastes and report on the municipal administration of urban management.

In accordance with Article 29, the urban management administrative authorities should establish a sound monitoring management system to oversee the implementation of the scheme by the kitchen waste generation units and the collection, transport, disposal services units; and, as required, the municipal administration authorities or the municipal sanitation management authorities could be delegated oversight officers to the kitchen waste management units.

When urban management administrative authorities or municipal sanitation authorities carry out monitoring inspections, the following measures are entitled:

(i) Access to reproduction of relevant documents and information;

(ii) To request the inspected units and individuals to provide clarifications on the issues;

(iii) Access to inspection on the ground;

(iv) Responsibilities of the relevant units and individuals for the purpose of the offence.

The units and individuals concerned should support cooperation in monitoring inspections and facilitating their work, without prejudice to and obstructing the exercise of the duties of the inspector in accordance with the law.

Urban management administrative authorities and municipal sanitation management authorities and their staff should exercise their oversight responsibilities under the law, strictly impartial and civilized law enforcement, and should not abuse their duties and undermine the legitimate rights and interests of the counterparts in the catering system.

Article 33 Administrative authorities in urban management should establish a complaints reporting system to receive complaints and reports of violations of the provisions of the catering for cooking waste management and to keep the complainant or the reporting person confidential. Upon receipt of the complaint or the reporting period, the urban administration authorities should be promptly checked to the site and inform the complainant or the reporting person within 15 working days of the receipt of the complaint or the reporting.

Article 31 provides a screening system for cooking waste management.

In addition to the administrative penalties provided by the law, the kitchen waste generation units and the collection, transport, disposal units violate the provisions of this approach and shall be deducted by the competent authorities in accordance with the provisions. The collection, transport, disposal units with a specified amount of kitchen wastes are presented to society by the urban management administrative authorities to the name, deduct and deduct of the violation units; the collection, transport, disposal unit for the collection, transport, disposal units that are deducted to the prescribed amount can be presented to the society and, in accordance with the agreement, the lifting of the kitchen waste collection, transport, disposal agreement with them.

The specific management approach shown by the score is developed by the municipal administration authorities.

Article 32, in violation of the provisions of this approach, provides that laws, regulations, regulations or regulations have been established or that urban management is relatively focused on administrative penalties, which are clear from their provisions.

In violation of the provisions of this approach, it affects the urban congestion of sanitation and, in addition to the corresponding legal responsibilities, the parties shall be responsible for cleaning or restoring the status quo within the prescribed time period, which has been uncleated or has not been restored, the urban administration authorities may designate operating units as clean-up or recovery of the original status quo, and the costs incurred are borne by the parties; the loss and the liability under the law.

In violation of this approach, the kitchen waste generation unit did not provide for the transport agreement for cooking waste collection to the urban management administrative authorities, which would be charged by the urban administration administrative authorities; the refusal would allow for a fine of up to $300,000.

Article 34, in violation of this approach, provides for the non-licensing of cooking, transport and disposal activities, to be suspended by the administrative authorities of urban administration, forfeiture the proceeds of the offence and fines of up to $300,000 for the unit; and fines of up to $50 million for individuals.

In violation of this approach, a kitchen waste generation unit consists of one of the following cases, which is being converted by the urban administration administrative authorities, and a fine of more than 500,000 dollars:

(i) The storage of kitchen wastes without the use of standard-compliant containers;

(ii) The storage of kitchen naked;

(iii) The intentional confusing of cooking wastes into other life wastes or the intentional confusing of other objects into cooking wastes;

(iv) Refer kitchen wastes into rainwater pipelines, sewerage, and public toilets;

(v) Bring cooking wastes to units or individuals that are not in compliance with the provisions of this approach.

In violation of this approach, catering for the collection, transport units have one of the following conditions, and are converted by the urban administration administrative authorities to the deadline and fines of up to $300,000:

(i) Arbitrary dumping, razing, discarding, discharge or sing of cooking wastes;

(ii) The intentional confusing of cooking wastes into other life-based waste collection, transport or the intentional confusing of other objects into cooking waste collection, transport;

(iii) The unauthorized collection and transport of kitchen wastes outside the scope of their services;

(iv) The handover of cooking wastes to units or individuals that are not in compliance with the provisions of this approach.

In violation of this approach, the kitchen waste disposal units are one of the following cases, which are being restructured by the urban administration administrative authorities, and fines of up to $100,000 for 20000:

(i) Urgently reject the receipt of the kitchen wastes delivered by units or individuals in accordance with this approach;

(ii) To receive kitchen wastes that are not in accordance with the units under this scheme or by individuals;

(iii) Excellent suspension of the operation of the kitchen waste disposal facility.

Article 338 units engaged in catering for the collection, transport, disposal services, which are not authorized to do so or to be responsibly corrected by the urban administration authorities, and fines of up to 300,000 dollars in the year 2000; and liability under the law.

Article 39 Administrative authorities and other relevant administrative departments and staff members of the urban administration play a role in the management of cooking waste, abuse of authority, provocative fraud, and are given administrative disposal by law, which constitutes an offence and are criminally criminalized by law.

Article 40, the city of Jang, and the city of Person, may formulate specific enforcement rules in the light of this approach.

Article 40