(Health of 22 November 2010)

Contents

Chapter I General

Chapter II

Section I General provisions

Section II

Section III

Chapter III Food testing

Chapter IV Oversight management

Chapter V Legal responsibility

Annex VI

Chapter I General

In order to guarantee food security, public health and life safety are guaranteed, and in accordance with the Food Security Act of the People's Republic of China (hereinafter referred to as the Food Security Act), the National People's Republic of China Regulations on Food Security and the relevant laws and regulations, this approach is being developed in conjunction with this city.

Article 2 engages in food, food additives, production of food-related products within this city's administration and its safety monitoring activities should be followed by this approach.

The quality security management of food-used agricultural products is governed by the People's Republic of China Act on Quality of Agricultural Products. However, the development of quality safety standards for food-using agricultural products, the publication of information on the safety of food-used agricultural products should be in compliance with food safety laws, regulations, regulations and regulations.

Article 3 Food, additives, food-related product producers should undertake productive activities in accordance with laws, regulations and related standards, establish sound safety management systems, guarantee food, food additives, food-related product safety, and assume social and public responsibility.

Article IV. The Government of the communes, districts and districts (Autonomous Regions) is responsible for, leading the management of food safety monitoring, integrating food security into national economic and social development planning, guaranteeing the management of food safety oversight, establishing a coordination mechanism for the management of sound food security monitoring, information-sharing mechanisms for food security and integrating food safety oversight management into the Government's annual work objective.

The People's Government of the city, the District (Autonomous Region) has established the Food Security Committee to harmonize the organization of deployment, guide the management of food safety oversight.

Article 5. The Health Administration assumes the responsibility for the integrated coordination of food security in accordance with the law and is responsible for the day-to-day health oversight management of catering services, monitoring of food security risks, development of local food safety standards, food safety enterprise standards, publication of food safety information and the organization of major food safety accidents.

The quality surveillance sector is mandated by law to oversee the management of food, food additives, food-related product production activities.

The business administration is mandated by law to oversee the management of food, food additives, food-related products.

The Food Drugs Monitoring Authority is responsible for the supervision of catering services activities under the law and is responsible for the guidance and supervision of the management of the directory of rural households.

The entry inspection agency is mandated by law with the responsibility for the safe supervision of food, food additives and food-related products within the area of special regulation of the city's railways, shipping shores, airports with international navigation operations and customs.

The administrations such as trade flows, education, rural and urban construction, municipalities and tourism are responsible for the management of food safety oversight within their respective responsibilities.

Article 6. The commune Government and the street offices should, within the delegated authority of the Food Security Monitoring Administration, implement food safety monitoring under the law, strengthen food safety monitoring inspections, identify violations of food production and report on food safety monitoring authorities in a timely manner.

Chapter II

Section I General provisions

Article 7

(i) The production or storage of toxic, harmful and easily polluted items in the food production area;

(ii) The food production area should be protected from tide, mile, wind dry, and food should be classified;

(iii) Regular maintenance of food production operating equipment or facilities, timely laundering, maintenance of equipment or facilities cleaning, sanitation:

(iv) Food-related products should be in line with food security requirements and there is a clear distinction marking, separate use, location storage and cleaning.

Article 8

(i) To use non-food chemical substances to vacate water products and livestock products;

(ii) Toxic and harmful substances, such as the import of food into opium poppy crusts;

(iii) The production of foods for raw materials by discarding.

Article 9 engages in food production, food circulation and catering services, and shall be granted under the law a licence for food production, a food circulation licence, a catering service licence, to carry out the production of specific food products, and shall also be given special mark in the relevant licence documents in accordance with the law; and without the licence to carry out food production, food circulation and catering services activities, to be checked by the appropriate licensing authority.

Food producers who have obtained food production permits sell their food products in their places of production and do not need to obtain food circulation permits, but they sell other foods in their productive places or work in catering services, shall be granted food circulation permits or catering services in accordance with the law;

Article 10 producers of food additives and producers of food-related products that are regulated by industrial product production permits, shall apply to the municipal quality monitoring sector for the production of industrial products by law.

Article 11 prohibits the use of hazardous substances, such as waste paper, plastics, rubble, and tardant fibres, for feeding materials, containers, tools, equipment and food-related products that are directly exposed to food.

Article 12 Business standards developed by food-producing enterprises are automatically nullified by national standards for food security, local standards for food security, and changes should be made to food-producing enterprises.

Article 13. Staff who engage in direct access to food have been exposed to illnesses such as diarrhoea, vo, yellow fever, burns, diarrhoea and healing, lungs, skinsuses, etc., and the food producers should adapt them to work that does not affect food security, and rehabilitation can continue to work in their original jobs.

Food producers should conduct health inspections every year and obtain health certificates that may participate in work, and health certificates are applicable throughout the city.

The health inspection management approach for food producers is developed by the municipal health administration.

Article 14.

The parties should be delegated to the quality supervision sector of the district (autonomous district) where they are located, to submit a licence, production licence and approval of the contract for processing.

Foods, additives, food-related products commissioned should be identified as matters such as the name, address, link.

Article 15. Food, food addor operators should establish a system of inspection records, such as record-keeping of foods, names of food addicts, specifications, quantity, production-ups, insurance periods, names of goods and contact, entry date, etc.; the record-keeping period shall not be less than two years.

Article 16 Food, food additives, and the owner of the food additives, the name, specifications, quantity, production orders, insurance periods, purchasers' names and means of communication, the date of sale, or the retention of sales instruments containing relevant information; the record, depository period shall not exceed 2 years.

Article 17 Food, food additives, and the business administration sector in the area where the stocktaking information is reported, shall be made available on a regular basis.

Article 18 Food producers should designate exclusive custodians to maintain, store food additives and sign the word “food additives”.

Food producers should establish systems for recording the use of food addicts, such as recording of the name, use, use, date of use, use of the use of food addicts, etc., and the duration of the maintenance shall not be less than two years.

The catering service providers, meals, collective meals, food distributors may not be used in food-handling sites and stored in Ayclio.

Article 19 The catering service providers bring together collective dinners and should have services that are adapted to the requests for reception, food operators and consumer facilities, equipment, and non-exploitation, affordability and access to collective dinners.

The catering service providers should host a collective dinner at least 48 hours under refrigeration conditions.

Article 20 provides for the distribution of food by collective meals and shall indicate the time and duration of the production at a clear place of packaging.

Article 21 Commodity trade markets and exhibitions should be in line with the following conditions:

(i) The distance between the choice sites and toxic and harmful sites;

(ii) Distinction of functional areas in accordance with the principles of food and non-food, living and other food, processing of food and direct access to food, and the principle of the exclusive operation of the catering service provider's single area, with a view to defining functional areas;

(iii) The establishment of the necessary facilities such as drainage, waste removal;

(iv) There are regulations governing food security managers and guaranteeing food safety;

(v) The necessary food safety testing equipment and the development of food safety information signals.

Article 2: Producers, counterbuilders and exhibitions in the food concentrated trading market shall fulfil the following obligations:

(i) Examination of the licenses and the licenses of the food operator, except where the licence and operating licence is not required by law;

(ii) A clear responsibility for food security for food operators and regular food safety training for them, and to promote their establishment and implementation of the food security-related regime;

(iii) The creation of food operators' archives to record the basic situation of food operators in the market, the main access to goods, the operation of brands and the condition of freighters;

(iv) Conduct regular inspections of the operating environment and conditions of the food operators, finding violations of food safety laws, regulations, and timely suppression and reporting to the food security monitoring management in the districts (Autonomous Regions);

(v) To set up an information sheet to publish information published by the management of food security in the market and the management of food safety monitoring.

Article 23: The refocusing drug service unit shall be in compliance with the following requirements:

(i) The place of production should be free of more than 30 metres of contamination of hazardous sites, including cleaning, poisoning, packaging, etc., that may be contaminated with meals, such as garbage, septic tanks, non-hydro toilets, and not to be constructed in the residential building.

(ii) A cleaning, sterilization, packaging and equipment that is adapted to the scale of operation and is consistent with national standards, regulations;

(iii) The construction of a recycling period (zone), laundering of poisoning (zone), packaging (zonal), inter-production, inter-production, packaging materials, non-reverse or cross-cutting processes, as appropriate, in the production area;

(iv) The use of lagging, packaging materials, as well as toxic products consistent with national standards and health norms;

(v) Water use is in line with national standards for living drinking water;

(vi) The meals provided by the catering services unit should be inspected to be qualified and, in its independent packaging, the name, address, contact telephone, elimination date and the duration of insurance;

(vii) The practitioners hold effective health certificates.

Article 24 provides that the health administration oversees or is not qualified by the meals centralized drug service units and should be informed in a timely manner of the food drug control oversight management; the discovery of the absence of a licence from the catering service unit should be communicated to the business administration in a timely manner.

The food medicine control sector is responsible for overseeing the use of centralized meals by catering providers, finding that the catering is not qualified and should be informed in a timely manner of the health administration.

The business administration issued, cancelled, revoked, cancelled, cancelled, cancelled, cancelled, cancelled and cancelled the licenses of a centralized drug service unit should be informed on a regular basis.

Article 25. The catering service providers use centralized drug meals, and the licenses of the catering facility to concentrate on poisoning service units should be checked, and their operating licences and catering kits are retained.

Article 26 Operators of Food Products store food beyond the production address noted in the licence mark, and storage shall be submitted to the original licensor by 3 p.m.

The operators providing storage, transport services for food producers should, prior to the signing of storage, transport contracts, identify licences for food-producing operators (except where the licence is not required under the law), produce qualified documentation and retain their identity certificates, licences and operating licences, such information as recording the name, specifications, quantity, production of lots, duration of tenure and name, address, contact modalities for the manufacturer.

Article 27 Food drug surveillance authorities should train and guide the management of the dinner of rural households.

The commune Government and the street offices are responsible for the management of the arsenal of rural households.

Rural family dinners should be provided to the commune of the town or to the street offices within 2 days of the family dinner, on the number of meals, on the premises, on the list of vegetables, on the health of kitchens.

The rural household dinner management approach is developed by the municipal food medicine surveillance management.

Section II

The Government of the people of the city, district (utonomous districts) encouraged the production of foods to improve production conditions and to develop progressively into food production enterprises.

The twenty-ninth workshop on food production process should be approved by law for the production of processing and, after business registration, the production of processing activities.

The effective period approved for the production of food production is three years.

The food-processing approach is developed by the urban quality monitoring sector.

Article 33

(i) Separation between the productive and living areas;

(ii) To have access to food products, quantities adapted to the production process and maintain a safe distance with toxic, hazardous sites and other sources of pollution;

(iii) There are facilities or equipment that are adapted to the production process for food species, quantity and quantity, with the corresponding bewashing, clothing, sterilization, ventilation, lighting, defence, typical, defence, philosophical, lagging and equipment or facilities dealing with wastewater, storage and waste;

(iv) Direct access to food production processing facilities or equipment to meet food safety requirements;

(v) A reasonable equipment B and process;

(vi) There are regulations governing food security managers and guaranteeing food safety.

Article 31 provides for the approval of small-scale production processing of food production and shall be submitted to the quality monitoring sector in the districts (in self-government districts) and to submit the following materials:

(i) Applications for production processing approval;

(ii) The applicant's identity certificate;

(iii) The production of titles or the use of power certificates for processing fixed places;

(iv) List of production of processing equipment, facilities;

(v) Princular maps and process maps of equipment;

(vi) Implementing food safety standards;

(vii) List of food security managers and text of the regulations governing food security management.

Pursuant to the law, pre-approved food production processes should be accompanied by pre-approval letters from the business administration.

Article 32

(i) The use of raw materials is consistent with food safety standards and is governed by law by the production licence and should be used for the acquisition of production permits;

(ii) Storage of food, raw materials in accordance with the requirements for food security, the timely clean-up of conversion or food, raw materials exceeding the quality period;

(iii) Preventing cross-cutting contamination of food and raw materials, semi-materials and products in the process of production;

(iv) Food production process containers, tools and equipment should not be toxic;

(v) Containers whose food is on the direct entrance should be cleaned, sterilized and cleaned;

(vi) Packling materials for food should be in line with food safety standards;

(vii) The right use of lacruit and disincentives consistent with food security;

(viii) Water use is in line with the national standard of living for drinking water;

(ix) practitioners hold effective health certificates.

Article XIII heads of small-scale workshops for food production should be responsible for food security, public commitment to food security, incestation, non-exploitation of food addicts, non-food raw materials for the production of processing foods, non-use of toxic, hazardous substances for the processing of foods, and non-production of processing false foods.

The following food items are prohibited by the Food Productive Processing Workshop:

(i) High-risk foods such as breast products, alcohol (non-food feeding), stoves, and fruit freezes;

(ii) Complete food for infant and other specific groups;

(iii) The food claimed to have specific health functions;

(iv) Other foods prohibited by the municipal quality monitoring sector for the production of processing.

The food production process is not allowed to sell the foods processed to the food gallery and the centralized trading market.

Food production is not subject to food-managed production processing.

Article XV should establish food raw materials, food additives, food-related products importing inspection records, identification of licensees and product-qualified documents, such as recording food raw materials, food additives, name of food-related products, specifications, quantity, name and contact, entry date.

A small-scale food-processing workshop should establish a system of recording food sales, such as the name, specifications, quantity, date of production, distribution, duration of tenure, sale and sale dates.

The time limit for recording and selling records shall not be less than two years.

Article 36 Food production and processing of small-scale food production should be inspected at least once a half-year period; first-time foods sold should be tested. Untested or unqualified food cannot be sold.

Food production processes that do not have food testing capacity should be commissioned to test food testing institutions with legal qualifications.

Article 37 seasonal or temporary production processes for the processing of food production should be reported within three days prior to the start-up, the quality monitoring sector in the districts (Autonomous Regions). Without justification, the suspension cannot exceed six months.

Article 338 Production of small-scale food-processing pre-phased foods should be in line with the provisions of article 42 of the Food Security Act; the production of processed food-loaded foods should indicate the name of the food, the date of production, the period of insurance, the name of the producer and the means of contact.

Section III

Article 39 Governments of the urban, district (utonomous districts) should be integrated in planning, rationalization, construction of a centralized trading market and encourage food-assisters to operate in fixed locations such as centralized trading markets, shopping.

Article 40. Food-assistants should comply with the following requirements:

(i) In the area designated by the Government of the People of the District (Autonomous Region) or in the premises, there shall be more than 25 metres of contaminated sources, such as toilets, pit, garbage, garbage, garbage, etc.; and an assessment point for the operation of direct entrance foodstuffs from subsistence poultry, water product sales points, hiding points for more than 20 metres;

(ii) Equipment facilities that are adapted to the operation of foodstuffs, to prevent corruption, to prevent temptation, to prevent dust, torrage, to beds and to deal with wastewater and storage;

(iii) Wages should be cleaned, poisoned and cleaned and a one-time meals must not be repeated;

(iv) Containers whose direct access to food should be free of toxic, environmentally sound, clean, without the use of the required packaging materials, such as newspapers, books, fuel paper and non-food-marked plastic kits;

(v) The sale of direct access to food without packaging, and the use of non-toxic, environmentally sound and clean-made resale instruments for foodstuffs to be delivered and separated;

(vi) The right use of lacruit and disincentives consistent with food security;

(vii) Water use is consistent with the national standard of living for drinking water;

(viii) practitioners hold effective health certificates.

The Government of the People of the Region (Autonomous Region) has developed a temporary operation plan for the two sides of the non-ownership, which should be focused on the planning and publication of the temporary possession of the traders in the light of article 40, paragraph 1, of this approach.

In accordance with article 42, the food-assured traders engaged in temporary duty operations shall apply to the local authorities of the district (Autonomous Region) to apply for a temporary licence.

Article 43 thirteenthly, food circulationrs should be backed into the business administration sector in the district (Autonomous Region) and the catering service providers should be backed by the authorities for food medicine surveillance in the districts (Autonomous Regions).

The food-assistance management approach was developed by the municipal and commercial administration and the municipal food drug control monitoring authorities.

Article 44, when performing regulatory responsibilities for the conduct of business, has found that the food-assisted traders are in violation of the relevant provisions of the food security management and should be informed in a timely manner by the business administration or by the food drug control monitoring authorities.

The granting, withdrawal, withdrawal, cancellation, cancellation, cancellation, cancellation, cancellation, cancellation and cancellation of the provisional licensorship of food-assisted workers should be communicated within 3 days to the same level of business administration, food medicine surveillance management.

The Ministry of Business Administration or the Food Drugs Control Administration have found that the food-assisted traders are not appropriate to continue operating in violation of the relevant provisions of the food security management and should be informed within 3 days of the municipal facility authorities; and the municipal facility authorities should be given prompt responsibility for changes in the scope of their operations or for write-offs of their licences under the law.

Chapter III Food testing

Article 42, the Government of the people of the city, the district (autonomous district) should integrate food testing resources within this administrative area, promote capacity-building for food safety tests and provide technical safeguards for food safety risk monitoring and food safety monitoring tests.

Article 46 Operators of Food Products test the food produced by law and shall be responsible for the authenticity of the delivery of the samples, the amount of the samples represented.

The sample test, the inspection test sample should be checked upon by the parties' consent and be signed.

Article 47 Operators of Food Products and Food Security Regulators have contested the findings and should apply for review to food inspection agencies that have assumed the review process within 5 days of the date of receipt of the test.

Food producers have contested the sampling test findings; they should also be informed about the implementation of sampling food safety oversight management.

Article 48 states that:

(i) Exclusive food microbiological indicators;

(ii) Food retention in excess of the quality of tenure, affecting the stability of the review indicators;

(iii) The late submission of the application for review;

(iv) A review has been conducted;

(v) The production unit challenged the authenticity of the samples, but did not provide the documentation.

Article 49 Tests Agency is responsible for the authenticity, accuracy, scientificity of the test findings, ensuring that the test data and conclusions are objective and impartial; and liability should be borne by law in the event of the test data and the error of conclusions.

Food testing institutions shall not enter into agreements with food producers to make commitments for the impartiality of the test, such as quantification, and shall not seek, receive the property of the food-producing operators or otherwise gain.

Article 50 Food safety monitoring authorities should make the findings of the review and the test findings of the late application for review to society.

Article 50 encourages food-producing businesses to establish food testing rooms, and other production operators, such as the food-processing and small-scale workshops, to establish joint food testing cells for food.

Chapter IV Oversight management

The annual food security management plan developed by the Government of the People's Government of the city, the District (Autonomous Region) should include food sampling tests, meals sampling tests and small-scale food production processing, and the supervision of food-sharing providers.

Agricultural administration, quality monitoring, business administration, food drug surveillance management should organize, in conjunction with specific circumstances, the development, implementation of the Food Security Monitoring Management Programme.

Article 53 provides for the development and implementation of capacity-building planning for food safety risk monitoring in the city, in line with the requirements and needs of national and current food safety risk monitoring.

The relevant sectors such as the administration of agriculture, quality monitoring, business administration, food medicine surveillance management should be informed of information about the safety risks of food, and should be reported immediately to the top-level authorities, while informing the counterparts of the same-tier health administration.

The municipal health administration should organize, in a timely manner, the verification and analysis of information by the relevant departments and, where necessary, the organization of peer-quality monitoring, business administration, food drug surveillance management, trade flows, industry and information-chemical sectors, the development of temporary food safety risk monitoring programmes.

Article 55 of the Food Security Monitoring Administration's initial screening of foods in food safety monitoring management can be used through a rapid test approach; and the preliminary screening results show that foods may not be in compliance with food safety standards should be tested by law.

Foods that may not be in compliance with food safety standards may not be sold before the findings are published.

Article 56 provides quality supervision, business administration, food drug surveillance authorities should establish food safety credit files for food producers, record licensing, filing implementation, day-to-day inspection findings, violations inspection services, etc.; and increase monitoring frequency with negative credit records.

Article 57 Quality supervision, business administration, food drug surveillance management should strengthen surveillance inspections and return visits for food production processing.

Monitoring inspections and re-entry should be recorded as such and signed by the inspector and the holder of the process of processing for food production or by the food-assist operator.

Article 58, Quality Monitoring, Food Drugs Supervision Administration's withdrawal, withdrawal, cancellation, write-off of licences, shall be informed in writing within 3 days of the business administration sector; and the business administration sector shall be responsible for the processing of registration matters by the party's deadline and for the non-registration of the relevant registration or suspension of the licence.

When the business administration revokes, withdraws, revokes, write-offs of the licenses of food producers, catering service providers, the quality supervision, the food drug surveillance management, the quality supervision, the food medicine surveillance management, and the food-importing authorities should write off their food production licences (a small-scale production processing factor for food production processing), and the catering service permit.

Food safety accidents should be dealt with in accordance with the principle of classification.

Agricultural administration, quality monitoring, business administration, food drug surveillance management found food safety accidents in routine supervision management or reports of food safety accidents, which should be promptly verified and communicated to the health administration. Following reports of food safety accidents received by the health administration, investigations should be carried out with the agricultural administration, quality supervision, business administration, food medicine surveillance management.

The sectors involved in the food safety accident investigation should be coordinated and synchronized by the unified organization of the health administration to enhance the efficiency of the work of the accident investigation.

The disease prevention control agencies should assist the health administration and the relevant sectors in the health-related treatment of accident sites, propose health-care interventions for suspicious food-processing sites, identify the number of accidents, deaths, sick food and morbidity factors, and submit epidemiological survey reports in a timely manner.

The Food Security Monitoring Administration should establish an electronic regulatory information system to collect, collate and document information on the operators of food production.

Food producers are encouraged to make electronic records of the relevant records under this approach. The electronic record of the food producers should be consistent with the content of the paper.

Chapter V Legal responsibility

Article XV of the Food Security Act stipulates that:

(i) To use non-food chemical substances to vacate water products and livestock products;

(ii) Toxic and harmful substances such as opium poppy crusts;

(iii) Production of food-for-food-for-food residues for raw materials.

Article 62 contains one of the following conditions for the food-producing operators, which are subject to the division of labour between the authorities concerned and are subject to correction, warning; refusal to change; and a fine of more than 30,000 dollars for 2000:

(i) Package materials, containers, tools, equipment related to food-related products using hazardous substances such as waste paper, plastics, rubble, and disbursed fibres;

(ii) Food producers will not have diarrhoea, vo, yellow fever, recuperation, burns, diarrhoea and heals, lungs and skins for food workers who engage in direct entrance foods;

(iii) The sale of foodstuffs that may not be in compliance with food safety standards prior to the publication of the test conclusions;

(iv) The food-producing operators do not carry out the food warehouse reserve beyond the licence mark;

(v) Food, food additives, food-related product-related production enterprises are entrusted with production processing and are not submitted in accordance with this approach;

(vi) The storage of food, food additives and food stores, the failure of transport operators to establish or adhere to the relevant records system, the periodic reporting system and the storage system;

(vii) Collectively distributors do not specify the time and duration of processing, or the use, storage and storage of Ayclio sulfate salt in food operators;

(viii) The extent of the licence of the catering service provider, the ability to carry out a collective dinner or the absence of a model of the food provided in accordance with this approach, or the use, storage and storage of Ayclio sulfate salt in the food operation place;

(ix) The use of the catering service provider of a centralized meals is not in accordance with the scheme for the identification of licenses for the retention of the catering system for the concentration of poisoning services and the disincentive documentation, or for food storage, transport service operators do not obtain licences, identification certificates, business licences and product-qualified documents for the identification of the owner's producers in accordance with this approach.

Article 63, in violation of article 23 of this approach, is being corrected by the sanitary Executive Order of the District (Autonomous Region) and is not reformulated with a fine of up to 5,000 dollars; in the event of a severe fine of €50 million.

Article 63 quantification of food production processing is one of the following cases, which are being redirected by the quality supervisory authority in the district (in self-government districts) and warnings; the refusal to reproduce; and a fine of more than 30,000 dollars in 2000:

(i) Production processing requirements are not in accordance with articles 32, paragraphs 2 to 9 of this approach;

(ii) The name of food, date of production, duration of maintenance, name of producers and means of contact for the production of disposed of food in their containers or outside packagings;

(iii) No public commitment to food security to society;

(iv) The production processing method prohibits the production of processed foods;

(v) The sale of foodstuffs in the central trading market that caters and locks;

(vi) accept the commission of food production processing;

(vii) The conduct of a workshop test as provided for in this approach;

(viii) The opening and suspension of the business was not reported as required.

Article 62XV operated by food-assisters in accordance with article 40, paragraph 3, and article 4, of this scheme, by the sector of business administration in the district (Autonomous Region) or by the Food Drug Control Monitoring Administration, in accordance with article 86 of the Food Security Act.

Article XVI Food-assisted by one of the following cases, by the competent authorities, in accordance with their respective responsibilities, to be corrected and warned; to reject the correctness of proceeds of violations, forfeiture of goods such as foods, food additives and instruments used for the operation of the conflict, and to impose a fine of more than 500,000 dollars:

(i) No request;

(ii) In violation of article 40, paragraphs 1, 2, 5 to 8 of this approach;

(iii) The use and storage of Ayclio sulfate salt in the foodstart.

Article 67 contains one of the following conditions for consumer purchases, which may require the re-entry, compensation for loss of food production operators and payment of five times the award:

(i) The situation under article 28 of the Food Security Act and article 9 of this approach;

(ii) Recruit or stop the operation of foods for food safety monitoring management;

(iii) The import of food without the relevant security assessment;

(iv) The labelling, the statement is not in accordance with article 42 of the Food Security Act;

(v) The addition of medicines (in accordance with tradition as both foodstuffs and substances of secondary medicines).

Food producers are not re-elected by the competent authorities, in accordance with their respective responsibilities, to change the time limit; they have not been corrected, with a fine of up to $20,000.

Article 68 of the commune, district (autonomous district) government has not performed its duties in the management of food security, resulting in major food safety accidents, serious social consequences, and has been given by law to the competent and other direct responsibilities directly responsible.

Quality supervision, municipal administration, business administration, food medicine surveillance management and other relevant administrations do not perform food safety oversight functions, routine supervision of inspections that are in place or abuse of duties, negligence, provocative fraud, and are taken over by law by direct responsible supervisors and other direct responsibilities; serious consequences, dismissal or dismissal; and principal heads should be blamed for resigned.

Annex VI

Article 69

Food production: for sale purposes, there are fixed production sites, fixed production processing equipment and devices that produce, process and become food activities in accordance with the corresponding process and requirements.

Food flows: business activities involving food salesers to buy and sell food.

Cataling services: services to consumers through, inter alia, the production of processing, commercial marketing and services. They include operating activities such as restaurants, fast restaurants, small meals, catering stores, meals and collective distributors.

Food production processes are small-scale workshops: a fixed-production facility, a small size of production processing, the use of traditional processes, units or individuals with no predict packaging or packaging for food production.

Food-assisters: individuals who do not have a fixed shop to engage in food flows and catering services in places permitted by the people's governments in concentrated trading markets or in the district (utonomous districts).

Food concentration trading markets: including food-provoking markets, retail markets for food, and commodity-driven markets, retail markets for commodities, tradefields, supermarkets.

Product qualification documents: references to food producers or inspection agencies to test reports or qualified certificates for food quality.

Article 73 Production, acquisition, sale of Ayclic salts should be subject to this approach and provisions relating to hazardous chemicals management.

Article 76, Food Security Monitoring Management, in the management of food safety, shall determine the quantity of food in accordance with the same production ratifiers, as determined at the same date of production.

Article 72 governs food safety oversight in the operation of railways and fire stations within the city's administration, which is carried out by the railway authorities in accordance with the relevant provisions.

Food safety monitoring management of passenger ship shipments within the city's administration is co-ordinated with the relevant food safety monitoring authorities at the location of the ship's ship registration port and the location of passenger ship parking. The relevant food safety monitoring management at the location of the passenger ship registration port is responsible for licensing and nuclear release.

The supervisory management of food safety at the location of passenger ship registration ports and the location of passenger ship parks may, by law, entrust the relevant agencies with the responsibility for food safety monitoring of ship shipments.

Article 73 is implemented effective 1 June 2011.