Article 1 promotes the environmentally sound treatment and rational use of cooking wastes, improves the urban communal sanitation and ensures the physical health of the people, and develops this approach in line with the relevant provisions of the Urban Towns and Sanitation Regulations.

Article 2

Article 3 of this approach refers to food residues, food-processing waste, residues and obsolete food items, including catering services, unit meals, food production processing units and individuals (hereinafter referred to as “the kitchen waste generation units and individuals”) in the production and operation process, food-processing waste, residues and obsolete foods, excluding cooking wastes from the daily lives of the population.

The elimination of food residues as described in the previous paragraph refers to flour and fauna oil residues and various types of oil.

Article IV governs the management of kitchen wastes in the current administration. The municipal, regional sanitation management, urban administration administration administration authorities are responsible for the implementation of the day-to-day management of cooking wastes.

Relevant oversight management of cooking wastes should be carried out in accordance with their respective responsibilities.

Article 5 Governance of cooking wastes is guided by the principles of quantification, efficacy and resourceization.

The city, the people of the region should promote the quantification of cooking wastes, support the development and construction of cooking technologies and facilities, promote the environmentally sound treatment and resourceization of cooking wastes, and actively pursue marketization models for the collection and disposal of cooked waste.

Article 6

Chapter II Planning and construction

Article 7. The municipal authorities shall establish, in conjunction with the relevant sectors, a kitchen waste collection and disposal planning based on the overall urban planning, national economic and social development plans of the city, and include specific planning for sanitation in this city, the integrated arrangements for the storage, use and scale of the kitchen waste collection facility.

Article 8. The construction of kitchen facilities should be used as environmental sanitation facilities to cover the scope of urban gateline protection, and no unit or individual shall be occupied or changed without approval.

Article 9. Surveys, designs, construction and treasury projects for the construction of the kitchen waste disposal facility should be rigorously implemented with relevant legal, regulatory and technical standards.

Article 10 build-up projects using the Government's funds-building kitchen waste disposal facility, which should be approved by the Government's investment authorities in the approval of the project, shall seek the views of the executive authorities and the management of sanitation in the same municipalities.

Chapter III

Article 11 provides for the harmonization of harvesting and centralized licensing management of cooking wastes.

The municipal authorities should determine, through fair competition such as tendering, the manufacture of catering for transport services and the kitchen waste disposal service enterprises, the licence for the collection of transport services, the catering of kitchen waste and the licence for the disposal of the waste and the signing of a transport licence agreement with them for the collection of transport concessions, the licence for catering for cooking waste disposal. Concessional agreements should clarify the scope of operation, the duration of operation, the area of operation, the standard of service and the breach of responsibility.

The licence agreement expires and needs to continue its activities in the collection and disposal of cooked waste and shall apply for the continuation of the proceedings to the municipal authorities by 30 years of effectiveness. The municipal authorities that have granted extensions should re-establish the licence agreement with the mining and disposal enterprises for cooking waste.

The municipal authorities should be made public in a timely manner by making the directory of businesses that obtain a licence for the collection of transport services for cooking waste, and the licence for the disposal of cooking waste.

Article 12 prohibits the unauthorized collection of transport, the disposal of cooking wastes by any unit and individual, and prohibits the use of cooking wastes such as residues or their processing products for food processing and sale, and the use of kitchen waste feeding for livestock.

Article 13 Business applications for catering for the collection of transport services should be in accordance with the following conditions:

(i) The qualifications of corporate persons;

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

(iii) There are fixed office premises, mechanical equipment and vehicle parking sites;

(iv) The use of specially collected containers with catering for the collection function;

(v) The installation of routing and loading of loading vehicles using lock-outs capable of preventing the proliferation of infams, slandering and loading;

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

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

Article 14.

(i) The qualifications of corporate persons;

(ii) The technologies, processes used for the disposal of cooking wastes are consistent with national standards;

(iii) The availability of specialized technical personnel in line with national requirements;

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

(v) Technical programmes that are feasible for wastewater, waste and disposal;

(vi) Priorities for controlling pollution and sudden incidents;

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

Article 15. The generation, collection and disposal of kitchen wastes is governed by a single management system.

The company for the collection of transport services for cooking wastes is received to the sanitation sector. Jointly, a single four-stage unit for cooking and collecting transport, disposing of services has been archived, and the final is retained by the urban sanitation management.

Article 16 sets out the following obligations:

(i) The establishment and implementation of the kitchen waste generation system and the cluster management system;

(ii) The establishment of specialized cooking containers, facilities, the collection of containers, facilities should be well maintained, closed and the maintenance of a clean refurbishment of the surrounding environment;

(iii) Separate the storage of non-screters such as catering, and the establishment of pollution control facilities, such as oilwater sequestration or oil tanks, in accordance with the relevant provisions;

(iv) Remit kitchen wastes to the manufacture of transport services that are licensed for services, and the day of production;

(v) No kitchen wastes shall be placed in the sea, rivers, public drainage networks, public toilets or other garbage.

Article 17 Temporary food-asserings, such as savings, engaged in the sale of foods on-site, should be equipped with specialized cooking waste-gathering containers to place the kitchen suffrage. Forecasts to collect transport services businesses should be targeted and targeted to collect transport.

Article 18

(i) The establishment and implementation of a system for the collection of shipmentsets for cooking wastes and a single management system for cooking wastes;

(ii) To collect the transport of kitchen wastes in accordance with the standards and norms of sanitation operations;

(iii) The collection of kitchen wastes to be disposed of by a service permit;

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

(v) Nothing in the transport process shall be abandoned and the residue of cooking.

Article 19

(i) The establishment and implementation of the kitchen waste disposal system and the cluster management system;

(ii) To receive and dispose of kitchen wastes in accordance with normative requirements;

(iii) Emissions from the process of disposal of cooking wastes, waste, residues, etc., should be in compliance with environmental standards to prevent second contamination;

(iv) To ensure the well functioning of facilities, facilities and equipment, as required, to conduct regular screening, evaluation and reporting to the environmental management of the region on the results;

(v) Products using cooking wastes should be in line with the relevant quality standards.

Chapter IV Oversight management

Article 20 shall establish a monitoring management system for the production, collection and disposal of cooking wastes, monitor the production of kitchen waste units, collect transport and dispose of business implementation.

Article 21 provides the right to take the following measures when the municipal authorities, the management of sanitation, the administration of urban administration and other relevant administrative authorities carry out oversight inspections:

(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, cooperate, receive oversight inspections and facilitate the enforcement of their duties under the law.

Article 22, paragraph 1, of the Convention on the Elimination of All Forms of Discrimination against Women

Article 23 Environmental sanitation management should establish credit files for the manufacture of catering for the transport, disposal services, record licensing, day-to-day inspection findings, violations watchdog, etc., and disciplines for enterprises with poor credit records are lawful.

Article 24 Environmental sanitation management should develop catering for the collection, transport and disposal of emergency scenarios with the relevant sectors, establish a catering emergency response system and ensure the proper collection and disposal of cooking wastes in emergency or exceptional circumstances.

Article 25. Urban sanitation management should build a kitchen waste generation, collect transport, dispose of information platform, strengthen surveillance inspections of the kitchen waste generation units and collect transport, disposal services.

Article 26 The municipal authorities should establish information-sharing systems and law enforcement mechanisms with relevant sectors such as food pharmacies, quality, environmental protection, business, agriculture and public safety.

Any unit or person entitled to lodge complaints, reports of violations of this approach.

The municipal authorities, the management of sanitation, the administration of urban administration and other relevant departments are subject to complaints, reports, which should be promptly investigated within their respective responsibilities and communicated to the complainant or the reporting person within 15 working days after the receipt and confidential the complainant or the reporting person.

Chapter V Legal responsibility

Article 28, in violation of article 12 of this approach, shall be punished by:

(i) Without access to kitchen waste collection units or persons engaged in catering for the transport, disposal activities, the urban administration of administrative law enforcement officers is responsible for the cessation of the offence and a fine of over 50,000 dollars;

(ii) The use of catering for cooking and livestock breeding, with the responsibility of the urban administration executive branch to stop the crime, with a fine of more than 5,000 dollars;

(iii) Removal of cooking or processing products such as oil residues or their processing products for food processing and sale, which are sanctioned by the Food Medicine Monitoring Administration in accordance with the relevant provisions of the People's Republic of China Food Security Act.

In violation of article 16, subparagraphs (i), (ii), (iii) and (iv), of this approach, the time limit for the administration of justice in urban areas is being changed, the period of time has not been changed and the amount of 5,000 dollars has been fined; and in violation of the provisions of article 16, subparagraph (v), of this approach, it is responsible for the cessation of the offence and for a fine of over 5,000 dollars.

Article 33, in violation of article 17 of this approach, does not have a dedicated kitchen waste collectr or place a kitchen suffrage point, which is responsible for the cessation of the offence by the urban administration of administrative law enforcement authorities, and is changing the deadline for a fine of 2.0 million.

In violation of article 18, subparagraph (a), of this approach, the company that collects transport services is subject to a fine of up to 1 million dollars for the Executive Department of Urban Management, in violation of the provisions of article 18, subparagraphs (ii), (iii), (iv), of this scheme, for a period of up to 3,000 dollars, and for breach of article 18, subparagraph (v), of this scheme, for a period of time, for the cessation of the offence and for a fine of over 5,000 dollars.

Article 32, paragraph 1 (a) of this scheme, is subject to a fine of more than 1 million dollars for the Administrative Enforcement Department of Urban Management, in violation of article 19, subparagraph (ii) of this scheme, for a period of time to be converted and fines of more than 30,000 dollars. As a result of losses, liability is assumed by law.

In violation of article 22 of this approach, the Recalling and Disposal Service Enterprises have not authorized the unauthorized suspension or the hotel industry, which is responsible for the administrative enforcement sector in urban management, and may impose a fine of more than 3,000 dollars for the kitchen waste collection and transport enterprises, and fined more than 100,000 dollars for the kitchen waste disposal service enterprise. As a result of losses, liability is assumed by law.

Article 34 of the Act of the Municipalities in which the executive authorities, the management of sanitation, the administration of urban administration and other relevant departments and their staff are responsible for the administrative disposition by law, which constitutes an offence, and is criminally liable under the law:

(i) In violation of the prescribed procedures, the licence for the collection of transport and disposal services for nuclear cooking;

(ii) The identification of complaints and reports of violations of the provisions of the catering for waste management that have not been dealt with in a timely manner by law or against violations of the provisions of the catering for cooking waste management;

(iii) Non-compliance with other acts of oversight responsibilities under the law.

Article XV violates the provisions of this approach, which are regulated by law, regulations and regulations.

Annex VI

Article 36 of this approach is explained by the HPR.

Article 37 of this approach is implemented effective 25 January 2016.