(Adopted by the 6th ordinary meeting of the Government of the city of 28 November 2013, No. 5 of the Order of the People's Government of Chiang Maiang, dated 28 December 2013, to be issued as from 1 February 2014.

Article 1 guarantees the health of the population, promotes the safe disposal and reuse of cooking wastes, and develops this approach in line with the relevant laws and regulations such as the People's Republic of China Act on the Environmental Control of Solidal Waste, the State Department's Town and Sanitation Regulations.

Article 2

Article 3 of this approach refers to food residues from food processing, catering services and collective feeding activities other than the daily lives of the population and to waste such as residues.

Removal oil residues as described in the previous paragraph, including unused vegetables and flour and all types of oil mixtures.

Article IV. The Government of the city should incorporate the kitchen waste management planning into urban overall planning, and increase funding for cooking waste governance on a year-by-year basis in accordance with national economic and social development planning.

Article 5 Governance of catering kitchens, upholds the principles of “qualization, efficacy, resourceization” and “ Who produces, is responsible” and implements a unified collection and centralized disposal.

The collection, transport and disposal of cooking wastes is guided by the principles of government ownership, social participation, market functioning and integrated use.

To promote the reduction of the yield of cooking wastes, including through net vegetables, improved processing processes and civilized meals.

Article 6. The municipal congestion and sanitation administration is responsible for the management of cooking waste in this city, and researches the development of the kitchen waste management policy, industry standards, technical norms and sector-wide planning.

The district (community) area (considered with the area under which the municipal government agency is stationed) is responsible for the production, collection, transport, disposal and management of kitchen wastes in the region under its jurisdiction.

Sectors such as municipalities, districts (markets), agricultural pastures, quality technical supervision, business administration, food medicine regulation, commerce, environmental protection, health, development and reform, and public safety should be managed in accordance with their respective responsibilities.

Article 7. The cost of collecting, transport and disposing of the kitchen wastes is covered by the urban garbage, which is not partially adequately subsidized by the local people's Government, and has been developed by the municipal and environmental management authorities.

Article 8. The kitchen waste generation units shall be charged with collecting, transport agreements and reporting to local municipalities for the collection and collection of cooking wastes with the licensee to operate.

Article 9: The kitchen waste generation unit shall be subject to the following provisions:

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

(ii) The collection, storage and storage of kitchen wastes;

(iii) The production of residues, the installation of contaminated treatment facilities, such as oil-water sequestration ponder, and the maintenance of good operations;

(iv) The catering containers, facilities should be well maintained, closed, integrated and clean-up of the surrounding environment;

(v) In the prescribed period, the collection of kitchen wastes with licence to operate, the collection and transport of transport services enterprises;

(vi) The establishment of a kitchen waste management cell containing the quantity, type, collection, commissioning transport, change, etc.;

(vii) To send the kitchen waste management desk to the local city-to-cruit and sanitation administration at the end of the month.

Article 10 contains a kitchen waste generation unit prohibiting the following acts:

(i) The storage of kitchen naked;

(ii) The melting of cooking wastes into other garbage;

(iii) Excise cooked wood into rainwater pipelines, sewerage, ventilation and public toilets or otherwise dumped;

(iv) Removal of food residues or their processing products for catering, food processing or sale as food residues;

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

Article 11. Enterprises and individuals engaged in catering for the collection, transport and disposal of cooking materials should be allowed to collect, transport, disposal services.

Enterprises and individuals that do not have access to catering for the collection, transport, disposal of services may not be involved in the collection, transport, disposal activities.

Article 12 Energy collection, transport and disposal services are defined by fair competition, such as tendering.

The municipal, district (municipal) and sanitation administration should enter into a licence agreement on collection, transport, disposal of services with the medium-specting enterprises, specifying the length of operation, service standards, liability obligations. Enterprises that do not enter into a licence agreement shall not engage in the collection, transport and disposal of cooking wastes.

Article 13. The generation, collection, transport and disposal of kitchen wastes is implemented.

Article 14. Enterprises engaged in the collection and transport of cooking wastes 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;

(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 closed, completed and rectified, and the installation of routing and loading of records to collect the timely laundering of containers and maintain good and integrity;

(iv) Establishment of catering for cooking waste collection, transport desks containing the collected, transported meals, quantity, streams, etc., and monthly local municipalities and sanitation administrations.

Article 15. Enterprises engaged in the collection and transport of cooking wastes prohibit the following acts:

(i) To dumping, resusing and discarding the kitchen wastes;

(ii) Resistance, chewing;

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

Article 16

(i) To dispose of kitchen wastes in strict compliance with the relevant national provisions and technical standards;

(ii) Wastes, waste and residues generated during the disposal process should be in compliance with environmental standards to prevent secondary contamination;

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

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

(v) Storage facilities for cooking waste disposal sites (strips) should be installed and consistent with national environmental standards;

(vi) Guarantee the environmental integrity of the kitchen waste disposal sites (strips);

(vii) Staffing and operating personnel, as required;

(viii) The catering facilities should be equipped with measurement facilities and pollutant online monitoring equipment and networking with the municipal and environmental management authorities;

(ix) The establishment of a catering kitchen waste disposal cell containing the source, quantity, flow of products, operating data, and monthly poster and sanitation administration.

Article 17

(i) To dumping, resusing and discarding the kitchen wastes;

(ii) Resistance, chewing;

(iii) The processing of cooking residues and oil as feed raw materials;

(iv) Other prohibited acts prescribed by law, regulations.

After the completion of the work of the kitchen disposal facility, the disposal of the enterprise shall be organized by law for the completion of the process and, within three months of the completion of the test, the construction of the project files are submitted by law to the construction, municipal and environmental administration. Unless experienced receipts or receipts are not qualified, they cannot be delivered.

The executive branch of the city, district (commune) and sanitation should establish a sound monitoring management system to monitor the implementation of the kitchen waste generation units, catering for the transport disposal services and the methodology. Depending on the need, a supervisory can be given to the kitchen waste disposal business.

The executive branch should entrust accredited institutions with regular monitoring of the quantity, quality and environmental impacts of cooking waste disposal.

Article 20, People's Government in the city, district (market) should establish a complaints reporting system to receive complaints and reports from the public on the production, collection, transport, disposal of violations, and, after receiving complaints or reporting, the relevant departments should be organized in a timely manner.

Article 21 The executive branch of the city, the district (market) and the sanitation sector and other relevant departments are entitled to take the following measures:

(i) Access, reproduction of relevant documents, information;

(ii) Access, demonstration of the operation;

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

(iv) Access to inspection on the ground;

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

The relevant units and individuals should support the coordination of inspections without prejudice to the enforcement of the duties of the inspector under the law.

Article 2

Enterprises engaged in catering for the collection, transport and disposal of cooking wastes should develop emergency preparedness programmes for the prevention of sudden-onset incidents of contamination of cooking wastes and report back to the municipal, district (market) congestion and sanitation administration.

Article 23 contains one of the following acts, and the time limit for the management of food security is changed and fines:

(i) In violation of article 9, paragraphs 1, 2, 4 and 10, paragraph 1, of this scheme, the fines of one million dollars;

(ii) In violation of article 9, paragraphs 5, 6 and 10 of this scheme, there shall be a fine of more than one thousand yen, in the event of serious circumstances, and a legal order for the suspension of the production sector until the release of the licence concerned; and the suspension shall inform the business administration within five working days, by law, the business administration sector.

In violation of article 9, paragraph 3, of this approach, the executive branch of environmental protection has been responsibly modified and fined up to one million dollars.

In violation of article 9, paragraph 7, of this approach, the Executive Order of the Municipalities and Sanitation is correct, with a fine of more than one thousand dollars.

In violation of article 10, paragraphs 2, 3 of this approach, the Executive Office of the Municipalities and Sanitation is fined by more than five thousand dollars.

Article 24: Mining and transport services enterprises are one of the following acts, which are being responsibly and fined by the municipal and environmental administrations:

(i) A fine of three thousand dollars without the licence to engage in the collection and transport of cooking wastes;

(ii) In violation of article 14, paragraphs 1, 2 and 3, of this scheme, the fine of more than one thousand dollars, in the event of serious circumstances and the lifting of the relevant agreement;

(iii) In violation of article 15, paragraph 1, of this approach, fines of up to five thousand dollars, in the event of serious circumstances and lifting the relevant agreement;

(iv) In violation of article 15, paragraph 2, of the present approach, a fine of more than three million yen without the approval of the self-continuation, and the lifting of the relevant agreement is serious.

Article 25

(i) A fine of three thousand dollars without the licence to engage in the disposal of cooking wastes, resulting in loss and liability under the law;

(ii) In violation of article 17, paragraph 1, of this scheme, a fine of up to five million yen, resulting in loss and liability under the law, in the event of serious circumstances and lifting the relevant agreement;

(iii) In violation of article 17, paragraph 2, of the present approach, the imposition of fines of more than one million yen without the approval of the self-continuation and the chewing industry, resulting in loss and liability under the law and, in the event of serious circumstances, lifting the relevant agreement.

The kitchen waste disposal service is punishable in accordance with the provisions of Article 16 of this approach and Article 18, in accordance with the urban life waste management approach.

Article 26 The executive branch of the city, the district (market) and other relevant authorities and their staff have one of the following acts, either by their authorities or by the executive branch, and by the responsible supervisors and other direct responsibilities by law; and the transfer of suspected offences to the judiciary:

(i) Non-compliance with the oversight responsibilities under the law;

(ii) The discovery of an offence or the reporting of an offence shall not be determined by law;

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

Article 27 of this approach is implemented effective 1 February 2014.