(Adopted at the 63th ordinary meeting of the People's Government of Southern Susang on 19 March 2011, No. 70 of 30 March 2011, by the People's Government Order No. 70 of 30 March 2011, published as from 1 June 2011)

Chapter I General

Article 1, in order to enhance the management of kitchen wastes, to guarantee food security, to promote the use of the resource cycle, to maintain rural and urban landscapes and sanitation, and to develop this approach in line with the relevant laws, regulations and regulations.

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. This approach applies to the generation, collection, transport, disposal and associated management activities of cooking wastes in the administrative regions of the province.

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

Promoting the integration of the collection, transport and disposal of cooking wastes.

Article 5

The authorities in the municipalities, districts (markets, districts) are responsible for monitoring the management of cooking wastes in the current administration.

In accordance with their respective responsibilities, the authorities of the local population have developed reforms, public safety, environmental protection, agriculture, commerce, health, business, quality, prices, food medicine regulation.

More than 6 local people's governments should guarantee the input of cooking waste governance funds in accordance with national economic and social development planning. Measures were taken to encourage the reduction of the generation of cooking wastes, including through net vegetables, improved food processing processes, and savings of meals, and to promote the use and environmentally sound treatment of cooking wastes through economic, technical and other means.

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 should play an industrial self-regulatory role and participate in the development of standards to regulate industrial behaviour; promote methods to reduce cooking wastes and incorporate the management of cooking wastes into the measurement of the industrial level.

Article 9, any unit and individual have the right to report and complain about violations of the provisions of the catering waste management.

Chapter II Governance planning and building of facilities

Article 10 The communes of the communes of the communes of the communes should prepare sanitation-specific planning based on national economic and social development planning, urban overall planning.

Specific planning for sanitation should include the content of catering for waste governance, the 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 11. The kitchen waste disposal facility shall be used as environmental sanitation facilities to be integrated into urban and rural planning, and any unit and individual shall not be allowed to occupy or change uses.

Article 12. The construction of cooking and disposal facilities should be in line with the specific planning of sanitation.

The size of the kitchen waste disposal facility reached over 100 tons/day construction projects for approval or approval by the provincial government investment authorities. In approving or approving projects, the provincial Government's investment authorities should seek the advice of the provincial authorities in the construction of rural and urban housing.

The project for the construction of kitchen waste disposal facilities across the administrative area is approved or approved by the top-level government investment authorities. In approving or approving projects, the Government's investigatory authorities should seek advice from the same-level people's municipalities on environmental sanitation authorities.

Article 13. Surveys, designs, construction and treasury of the collection, disposal facility works should be rigorously implemented with respect to legal, regulatory and technical standards.

Following the completion of the cooking collection, disposal facility works, construction units should be organized in accordance with the law to complete the process, complete the identification and dispatch the construction project file to the local people's government-building authorities, and inform the local people's authorities of the environmental sanitation authorities. Unless experienced receipts or tests are not qualified, they cannot be delivered.

For the kitchen waste disposal facility already in operation, the Ministry of the People's Government's Housing Rural and Rural Construction authorities will set standards for the measurement of levels of excellence with the relevant sectors. The level of efficacy is rated by the Ministry of the People's Government's Housing Rural and Rural Construction authorities.

Chapter III

Article 15. Reclassification, professional collection and transport of cooking wastes.

Article 16 The kitchen waste generation units shall enter into agreements with the manufacturers of catering for the collection, transport services and report to the local people's municipalities for the preparation of the environmental sanitation authorities; and, when relevant registration or licence requests are made to sectors such as environmental protection, food medicine regulation.

Article 17: The kitchen waste generation unit shall report regularly to the local people's authorities on the next annual meals on the generation of the cooking.

The newly established kitchen waste generation unit should report on the generation of cooked waste to the local people's urban authorities within 10 days of the first generation of cooking wastes.

In the event of the release of the kitchen wastes, the kitchen waste generation units should submit copies of their agreements with cooking waste collection and transport service providers.

In the event of changes in the operating place of the kitchen wastes or changes in the yield of cooking wastes, timely reporting should be made to the local people's authorities in charge of sanitation.

Article 18

(i) The establishment of standardized kitchen waste-gathering containers;

(ii) To collect, store separately and, in accordance with the relevant provisions of environmental protection, supply and 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 that the surrounding environment is clean, integrated;

(iv) The handover of kitchen wastes within 24 hours of the day after the harvesting of cooks, and transport service enterprises with their agreements;

(v) No kitchen wastes shall be placed in rainwater pipelines, sewerage, rivers, lakes, garettes, tits and public toilets.

Article 19, Municipalities of the People's Government of the Republic of the Republic of the Republic of the Philippines shall make cooking, transport services licence decisions, through fair competition, such as tendering, for the collection of cooked waste, transport service licences, and for the signing of a kitchen waste collection and transport agreement with the marker enterprises. The catering collection, transport operation agreements should clearly agree on the length of operation, service standards, default responsibilities, and be an annex to the kitchen waste collection, transport service licences.

The units that do not have access to the kitchen waste collection, transport services permit may not be involved in the collection and transport of cooking wastes.

Article 20

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

(ii) The collection of kitchen wastes should be used for the full-scale collection of containers and for the classification of the collection function;

(iii) The transport of cooking wastes should be carried out with a full-stop automated vehicle, with the non-inviolent focus on proliferation, protection of remains, and anti-degradation 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 law, regulations.

Article 21 Businesss engaged in catering for the collection and transport services 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 the catering sites consistent with the provisions of this approach;

(iii) Vehicles used for the collection, transport of kitchen wastes should be loaded throughout the lock-out and automated vehicles to ensure lapse, integrity and integrity, as well as mark markings provided for in paints;

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

(v) The establishment of a catering system for the collection and transport of kitchen wastes, which should be sent to the local people's authorities on a monthly basis;

(vi) Unless the authorities of the local people take care of the sanitation sector, they shall not be allowed to stop the industry and to do so.

Article 22 provides for the transport of kitchen wastes to the disposal of the administration outside of the region, the collection of cooking wastes, the transport of enterprises shall report to the local people's authorities on environmental sanitation and provide the following materials:

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

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

(iii) The local people's authorities of the disposal unit agree to receive evidence of the disposal.

Without the provision of raw materials, no cooking of cooking wastes shall be delivered to the administrative region for disposal.

Chapter IV

Article 23 provides for a centralized disposal of cooking wastes and any unit or individual shall not dispose of the cooking.

To prohibit the production of processing foods for cooking wastes as raw materials, the use of cooking feeding and livestock for cooking has been used without uninformed treatment.

The technology, equipment used in catering for cooking waste disposal should be consistent with national and provincial technical standards for cooking waste disposal to prevent contamination of the environment. The introduction of new technologies, new equipment, and the organization of technical arguments by the Provincial Government's authorities for rural and urban construction.

Article 25 The authorities of the municipality of the municipality of the municipality of the municipality of the People's Republic of the Philippines shall make a licence for cooking waste disposal through fair competition, such as tendering, by granting a licence for catering services to the medium marker and by entering into a kitchen waste disposal agreement with the medium-size enterprise. The operation agreement on catering for the disposal of cooking wastes should clearly agree on the length of operation, service standards, default responsibilities, and be an annex to the licences for the catering of waste disposal services.

The units that do not obtain a licence for cooking waste disposal services shall not be involved in the handling of cooking wastes.

Article 26

(i) The qualifications of corporate legal persons, with a small size of less than 100 tons/days, registered funds are not less than $5 million in people's currency; more than 100 tons/day, registration funds are not less than $50 million in people's currency;

(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) A feasible kitchen wastewater, dehydration, waste disposal technology and DaO emissions programme;

(vi) Other conditions under the law, regulations.

Article 27 enterprises engaged in catering for cooking waste disposal should comply with the following provisions:

(i) To dispose of kitchen wastes in strict compliance with 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 to deal with 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) To receive kitchen wastes in accordance with prescribed time and requirements;

(vi) A kitchen waste disposal facility, equipment and ensure good functioning, as required;

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

(viii) To conduct environmental impact monitoring as required, to test, evaluate and report to the local people's authorities and environmental protection authorities on the testing, evaluation results;

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

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

(xi) Unless the authorities of the local people take care of the sanitation sector, they shall not be allowed to stop the industry and to do so.

Chapter V Oversight management

Article 28 Governments at the local level should establish systems and systems for the monitoring of food use and food markets to prevent the entry into food production of cooking wastes as products produced as raw materials.

Article 29 should establish a sound monitoring management system, establish a common information platform for cooking waste generation, collection, transport and disposal, and monitor the operation of the kitchen waste generation units and the collection, transport and disposal service enterprises.

Article 33 Development reform authorities should strengthen research on refining policies and measures to promote the use and environmentally sound treatment of cooking resources and actively promote relevant business development.

The financial authorities should strengthen the supervision of the collection, transport, environmentally sound treatment and resource-enabled funds that are integrated into urban utilities management.

The price authorities should rationalize the development of urban garbage treatment fees and their associated sewage charges policies and monitor the cost of collecting, transport and disposing of cooked waste.

Article 33 Agricultural authorities should strengthen the monitoring of fertilizer products processed for cooking wastes as raw materials, and use in accordance with the law cooking of cooked wood feeding for livestock and poultry.

The business authorities should strengthen the management of the catering industry, and promote the transfer of cooking wastes to enterprises that receive the collection, transport and disposal of licences; direct the operation of the catering service business and link the treatment of cooking wastes to the enterprise's hierarchy; and enhance the supervision of the management of unused livestock residues generated during the spaming process.

Article 32 Environmental protection authorities should strengthen environmental pollution control in activities such as the generation, collection, transport, storage and disposal of kitchen wastes and implement integrated oversight management.

Article 13. Health authorities should strengthen integrated food security coordination, enhance risk monitoring of food security and improve relevant testing methods.

Food drug surveillance authorities should enhance oversight management of catering services enterprises. To oversee the establishment and implementation of the food-for-working inspection and the Scensing Scheme; to detect illegal purchases, use of food oil for cooking wastes as raw materials by law.

Article 34, Quality Technical Oversight authorities should strengthen the quality, standard supervision of the products of the processing enterprises with cooking wastes, and the use of cooking residues for food production, processing units in accordance with the law.

The business administration authorities should strengthen the supervision of the operation of the oil in the circulation chain and operate in accordance with the law to conduct food-fuels that are not in compliance with national food safety standards.

The public security authorities should strengthen the safe management of road traffic for the collection of transport vehicles for cooking wastes, to collect, transport, dispose of kitchen wastes and to commit to the production of oil residues for cooking waste processing.

Article XV is entitled to take the following measures when the authorities of the city are in charge of monitoring inspections by other relevant departments:

(i) Access, 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 the enforcement of the duties of the inspector under the law.

Article XVI provides for the collection, transport and disposal of pyrethroids by the urban, district (commune) people's urban counterparts in sanitation authorities in catering for the collection, transport and disposal of condoms and publicize them to society.

The authorities in the municipalities of the city, the communes (communes) should be entrusted to institutions with quantifiability, and regularly monitor the quantity, quality and environmental impacts of cooking waste disposal sites (strips).

Article 37 Effective expiry of the licences for the collection, transport and disposal of cooked waste and the need to continue to engage in the collection, transport and disposal of cooked waste, and to apply for the continuation of the process to the local people's municipal sanitation authorities by 30 June of the effective period. To grant continuity, the local people's municipal authorities in charge of sanitation should re-establish business agreements with the kitchen waste collection, transport and disposal services.

Article 33 Eighteen-killers collect, transport and dispose of service enterprises are required to stop the industry or the industry, and six months should be reported to the urban, district (market) people's authorities in the town of the city, with the consent of the latter.

The commune, district (market) government authorities should implement measures to ensure the timely collection, transport and disposal of kitchen wastes prior to the business suspension of the cooking, transport and disposal services.

Article 39, the authorities of the municipality of the city, the municipality of the People's Republic of the Republic of the Philippines should prepare a kitchen waste collection, transport and disposal emergency response scenarios with the relevant sectors, establish a kitchen waste emergency response system to ensure the regular collection, transport and disposal of cooking wastes in emergency or exceptional circumstances.

The kitchen waste collection, transport and disposal service enterprises should develop emergency preparedness programmes for the prevention of cereal pollutant incidents, and report back to the communes of the communes, districts (communes).

Chapter VI Legal responsibility

Article 40 violates the provisions of this approach, and the law, legislation and regulations have legal responsibilities, from their provisions.

Article 40 contains one of the following acts: the time limit is being changed by the local people's government in rural areas, with a fine of up to $300,000:

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

(ii) No classification of cooking wastes and non-sizen-fasted waste;

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

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

The kitchen waste generation units have placed kitchen wastes into rivers, lakes, water banks, tactics, and are taken into account by the local people's authorities or the relevant authorities in accordance with the law.

Article 42, the kitchen waste generation unit is not required by law to provide the local people's administrative authorities with a copy of the transport agreement, which is charged by the local people's authorities in the municipalities of the district and above; and the refusal to do so allows for a fine of up to $300,000.

Article 43x uses a cooking cooking for livestock, which is not dealt with in an environmentally sound manner, to stop the offence by the authorities of the local people's agricultural authorities, at the district level, and to impose a fine of up to 300,000 dollars of the unit; and to impose a fine of more than 200 million dollars for the personal service.

Article 44 does not permit the collection and transport of cooking wastes without permission, and shall be responsible for the cessation of the violation by the local people's authorities at the district level, forfeiture the proceeds of the conflict, fine up to $300,000 for the unit's unit; and impose a fine of over 200 million dollars for the personal service.

In the absence of a licence for the operation of catering kitchen wastes, the environmental authorities responsible for the cessation of the offence, confiscation of proceeds of the violation, fined up to $300,000 for units, and fines for more than 1000 for individuals.

Article 42 enterprises engaged in catering for the collection and transport services, dumping, residue and disposal of kitchen wastes during the transport process, clearance by the local people's authorities at the district level, and fined by over 5,000 yen.

Article 46 enterprises engaged in catering for the collection and transport services are in violation of article 21, subparagraphs (i) to (v) of this approach, and are responsible for environmental management by the local people's government at the district level for the period of time, with a fine of up to $50 million.

Enterprises engaged in catering for cooking waste disposal services are in breach of article 27, subparagraphs (i) to (x) of this approach, which is subject to a change in the time limit of the environmental sanitation authorities in the city of the local people's government over the district level and to a fine of more than 10000 dollars; losses resulting in losses and liability under the law.

Article 47 businesses engaged in the collection, transport, disposal services, without approval of the self-continuation or the hotel industry, are converted to the time limit of the environmental sanitation authorities in the municipalities of the local people's government, at the district level, and fines of more than 300,000 dollars in 2000.

Article 48

(i) A licence to collect, transport and dispose of nuclear cooking materials in violation of the mandated functions and procedures;

(ii) Failure to perform oversight functions under the law;

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

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

Chapter VII

Article 49 of this approach is implemented effective 1 June 2011.