(Adopted by Decree No. 4 of 13 June 2013, by the Permanent People's Government of Honour, on 23 May 2013)

Chapter I General

Article 1 promotes the use of the resource cycle, in line with the relevant laws, regulations and regulations, in order to strengthen the management of kitchen wastes, to guarantee food security and the physical health of the population, to preserve urban and sanitation, and to develop this approach in the light of the laws, regulations.

Article 2

Article 3 governs the supervision and coordination of kitchen wastes across the city.

Regional (communes, districts) and municipal authorities are responsible for monitoring and coordination of cooking wastes in this administrative area, in accordance with their responsibilities.

The executive authorities, such as development and reform, urban and rural planning, land, housing and rural-urban construction, environmental protection, health, quality technical supervision, business, food medicine, agriculture, tourism, transport, public safety and their transport management, material prices, finance, should be able to monitor the management of cooking wastes in accordance with their respective responsibilities.

Article IV. Meal kitchen waste governance should be guided by the principles of quantification, resourceization and irreversibility.

Any unit or individual has the right to report, complain about violations of the provisions of this approach. The relevant administrative authorities should promptly investigate reports, complaints received and inform the reporting, the complainant of the results.

Chapter II

Article 6

No unit or individual shall be allowed to take possession of the kitchen waste disposal facility or to change its use.

The collection, disposal facilities should be in line with the specific planning of sanitation.

Article 7. Surveys, designs, construction, treasury and transport establishments for the collection, disposal of cooked wastes should be strictly enforced in relation to legal, regulatory and technical standards.

Article 8 Upon completion of the work, the construction units should be organized by law for the completion of the inspection process, and after the completion of the clearance process by the host housing and urban-rural construction administrative authorities, the receipt is sent to the local sanitation administrative authorities. Unless experienced receipts or tests are not qualified, they cannot be delivered.

The kitchen waste collection, transport, disposal facility has been established, and the municipal authorities are able to use it in a manner that is not compliant with the relevant sectors.

Article 9 encourages units and individuals to invest in building cooking, transport and disposal facilities.

Article 10 owners and administrators of kitchen waste collection, transport, disposal facilities should strengthen the management, conservation, maintenance and updating of facilities to ensure their regular use.

Chapter III

Article 11. The classification and professional collection, transport and centralized disposal of cooking wastes.

The collection, transport, disposal and integration of kitchen wastes is gradually being implemented. The communes (communes) that do not have an integrated operating condition and the village of cooking wastes should be treated in accordance with article IV of this approach.

Article 12. The collection, transport and disposal of kitchen wastes are governed by the law, and the determination of the concessionaire through fair competition, such as tendering, auctions, and the signing of a licence contract with the moderate markers by the municipal authorities, and the provision of other relevant approval procedures in accordance with the law.

The right not to obtain a kitchen waste licence under the law shall not engage in the collection, transport and disposal of cooking wastes.

The operators who have access to cooking, transport, disposal of licensed services under the law are made available to the community by the municipal authorities in charge of sanitation in the collection, transport, disposal of the enterprise.

Article 13 covers the expiry of the time period for the operation of the catering kit and shall redefine the concessionaire in accordance with the relevant laws, regulations and this approach. Under the same conditions, the former licensor may give priority to the right to a licence operation.

Within 15 days from the date of the implementation of this approach, the newly established kitchen waste generation units shall enter into an agreement with the licensor, transport, disposal service operators under the law, within 10 days from the date of the first harvesting of the kitchen wastes, the transport, disposal service operators, and the referral of the host city to the Environmental Sanitation Administrative Authority; the agreement shall be initiated when applying the relevant administrative authorities for the processing of the relevant procedures.

Changes in the operating premises of the kitchen waste generation units should be communicated in a timely manner to the operators of cooking waste collection, transport, disposal services and to the host city's executive authorities.

Article 15: The kitchen waste generation unit shall be subject to the following provisions:

(i) The establishment of facilities consistent with the standard kitchen waste collection containers, oilwater sequestrations or distributors, and the maintenance of clean, integrated and clean-up of closed and adjacent environments;

(ii) Separate storage of cooking wastes with non-screed waste, without any intentional dumping and releasing;

(iii) To collect, transport, dispose of, and to collect, transport and dispose of, cooked wood collected, transported and disposed of, and not to be referred to units that have not granted a licence authority under law or to individuals for collection, transport, disposal;

(iv) No kitchen wastes shall be released into rainwater and sewage pipelines, rivers, lakes, garage, ventilation and toilets;

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

Article 16 encourages the reduction of the generation of cooking wastes, including through net vegetables, improved food processing processes and civilized meals.

Article 17

(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 materials should be carried out with a full-stop automated vehicle, with the non-inviolable focus, the protection of the remains, the infiltration and loading of the vouchers;

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

(v) Access to road transport permits, vehicle entry cards by law;

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

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

Article 18

(i) Collecting and transporting cooking wastes from other cities;

(ii) Maintenance of facilities such as the collection, transport of kitchen waste vehicles, integrity, marking the uniformity of the spraying;

(iii) To collect, transport, in accordance with the standards and norms of sanitation operations, to the locations generated by cooking wastes on less than once a day;

(iv) Revenue the kitchen waste collection facility in a timely manner, cleaning the operation site, and ensuring that the environment surrounding the collection facility is clean-up;

(v) The collection of kitchen wastes on the day when they were transferred to places in which the licence for the disposal of cooking wastes was obtained by law, and the transport must not be dumped, abandoned or stored without naked during the transit period;

(vi) To send to the municipal authorities for sanitation by 10 a month, the source, quantity, handling and delivery of kitchen wastes will be collected, transported and returned to the home;

(vii) Other acts prescribed by law, regulations and regulations.

Article 19 transports kitchen wastes to the outdoor disposal of the city's administrative region, and kitchen waste collection, transport service operators shall submit the following materials to the host city's executive authorities for environmental sanitation.

(i) The licensing and disposal of the disposal unit;

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

(iii) The host city authorities of the disposal unit agree to receive evidence of the disposal.

No kitchen wastes may be delivered outside the city's administrative region, in accordance with the preceding paragraph.

Article 20

(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 choice site is in line with urban and rural planning, land-use planning and is subject to appropriate licensing procedures by law;

(iii) Provide the catering storage, disposal-related facilities, equipment, facilities, equipment and the technology they use are in line with relevant national, provincial technical standards and norms, installation of online monitoring systems and networking with municipal authorities for sanitation;

(iv) Technicians in line with national requirements;

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

(vi) Management systems with sound processes, equipment management, environmental monitoring and protection, financial management, safe production, measurement statistics, and strict implementation;

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

The use of new technologies and new equipment should be based on the required technical argument.

Article 21 operators engaged in catering for the disposal of cooking wastes shall be subject to the following provisions:

(i) To receive kitchen wastes in accordance with prescribed time and requirements, daily measurement of the receipt, disposal and disposal of cooking wastes and to be delivered by 10 per month to the municipal authorities of the sanitation administration;

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

(iii) Prevention of second contamination, in accordance with the provisions for the treatment of sewage, waste, residues, dust, etc.;

(iv) Maintain the environmental integrity of the kitchen waste disposal sites;

(v) To conduct environmental impact monitoring, as required, to test, evaluate and report to the host city authorities on the testing, evaluation of the physical and environmental protection indicators of the catering facilities;

(vi) Other acts prescribed by law, regulations and regulations.

Article 22 prohibits:

(i) The production of processing foods for feedstock;

(ii) The sale of food residues directly or after processing;

(iii) The use of kitchen waste feeding for livestock and poultry without sound treatment;

(iv) The purchase, use of food oil processed for cooking wastes as raw materials by restaurant operators;

(v) Other prohibited acts under laws, regulations and regulations.

Article 23. The generation, collection, transport, disposal of kitchen wastes and daily collection, transport, disposal, use of meals as raw materials for the production of their products shall not be false.

Article 24 collects, transports, disposal services for cooking wastes without approval, and shall not be allowed to stop the industry and to take the bracket. There is a need to stop the industry and to take measures to combat the pollution environment, within six months prior to the suspension of the industry, to send a written report to the municipal authorities for sanitation and to the executive authorities for environmental protection.

The following materials should be submitted for the collection, transport, disposal services and recuperation.

(i) Written requests;

(ii) The right to facilities is to prove the material;

(iii) The loss of the use of functions or the replacement of their use functions by other facilities;

(iv) Programmes to prevent environmental pollution;

(v) It is proposed that the current map of the parking industry, or the dismantling, maintenance programmes;

(vi) To design maps for new construction facilities;

(vii) Relevant approval documents for urban planning, housing and urban-rural-building administrative authorities should also be provided for in connection with the implementation of urban planning needs to be discontinued, chewing or dismantled;

(viii) Improvements, maintenance, due to changes in national technical standards or norms, should also provide the corresponding basis and relevant approval documents.

Article 25 The municipal authorities should entrust the institution with the qualification of measurement and monitor the quantity, quality and environmental impacts of the catering for cooking waste disposal sites.

Chapter IV Oversight responsibility

Article 26 Governments of municipalities, districts (markets, districts) should establish systems and systems for the monitoring of food-use oil and food markets to prevent the entry into food production of cooking wastes as products produced as raw materials.

In accordance with their respective responsibilities, the executive authorities, such as development and reform, urban and rural planning, land, housing and urban-rural construction, should strictly approve, approve or receive copies of the kitchen waste collection, disposal facilities, in accordance with their respective responsibilities.

Article 28 shall perform the following duties:

(i) To establish a common information platform and work-oriented mechanisms for the production, collection, transport, disposal of kitchen wastes, and to strengthen communication with relevant administrative authorities on the management of information on cooking wastes;

(ii) Monitoring of the implementation of this approach by catering kitchen waste generation units and collect, transport and dispose of service operators, and timely briefings on the treatment of cooking wastes;

(iii) The development of kitchen waste collection, transport, disposal of emergency scenarios with the relevant sectors, the establishment of emergency response systems, ensuring that the collection, transport, disposal of kitchen wastes is also normal in emergency or exceptional circumstances;

(iv) Establish a digital management platform for catering for the generation, collection, transport and disposal of tele-chemicals to monitor the production, collection, transport and disposal of cooking wastes in real time;

(v) Integrate the catering of kitchen waste generation units and the operation of kitchen distributors in corporate credit management.

Article 29 of the Environmental Protection Administration is responsible for the implementation of the harmonization of oversight management and other related work on the integrated disposal of kitchen wastes, collection, transport, storage, disposal and use of environmental pollution activities.

Article 33 The health administration authorities should work in conjunction with the integrated coordination of food security and enhance the risk monitoring of food security.

Article 31 Quality-technical supervision management should strengthen the quality, standard supervision of products for the processing of raw materials for cooking wastes, and the use of cooking residues for cooking waste processing by law.

Article 32, the business administration sector should strengthen the supervision of the operation of the oil in the circulation chain, which is governed by the law by the offence of the sale of food residues directly or after processing.

Article 33 pharmacological surveillance management should strengthen oversight management of catering enterprises, monitor the establishment of a system of inspection and slicensor purchases for sound food use in catering services, and purchase, use of residues and foods from non-regular sources in accordance with the law.

Article 34, the agricultural administrative authorities should, in accordance with their responsibilities, strengthen the monitoring of the production of livestock for cooking and feeding for raw materials and use in accordance with the law of cooking waste feeding for livestock.

Article 335 The executive authorities should, in accordance with their responsibilities, strengthen the supervision of operators and school meals in the tourist landscape area (at point), hotels, restaurants, etc., and supervise the collection, transport and disposal of cooking wastes generated by the promotion.

Article XVI. Business administrations should lead to the supervision of the management of unfettered livestock residues generated during the dying of the veterans, transport, disposal service operators and the strict implementation of the relevant provisions of this approach, in accordance with the law.

Article 337 The transport administration authorities should strengthen the supervision of the operation of the catering road transport, which is governed by law by the Road Transport Authority.

Article 338 is responsible for carrying out food safety monitoring inspections in conjunction with the relevant sectors, and public safety transport management should strengthen the safe management of road traffic for cooking waste transport vehicles and investigate relevant offences under the law.

Article 39 The price authorities shall, subject to reasonable allocation of resources and the guarantee of the public interest of the society, and in accordance with their operating costs and the average cost of the industry, take into account the reasonable profit of the concessionaire, determine the price of cooking waste collection, transport, disposal services or fees.

Article 40. The financial sector should include the funds required for cooking waste governance in the current financial budget and ensure that the collection, transport, disposal facility construction and operation of kitchen wastes that are integrated into urban utilities.

The collection, transport and disposal costs for cooking wastes are shown in the garbage for urban living, with inadequate subsidies being paid in part by the financial sector at the municipal, district and district levels. Its specific approach and criteria are developed by the city's Finance, Prices, in conjunction with the municipal authorities for sanitation and are reported to be implemented after the approval of the Government.

Article 40 provides the right to take the following measures when the municipal authorities 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 42

Article 43

Chapter V

Article 44, in violation of article 10, Article 12 of this approach, provides that one of the following acts is immediately corrected by the executive authorities of the city of environmental sanitation, and punished in accordance with the relevant provisions of Article 36 of the Regulations on the Concession of Public utilities in the State of Honours:

(i) The owner of the kitchen waste collection, transport, disposal facility or the manager's non-performance of facilities conservation, maintenance or updating obligations cannot guarantee their normal use;

(ii) Non-lawed access to the licence for cooking wastes or to activities related to the collection, transport and disposal of cooked wastes beyond the agreed scope of the licence contract.

Article 44 fifiers of kitchen wastes violate one of the conditions set out in article 15 of this approach, which is being corrected by the municipal authorities responsible for environmental sanitation, which has been overhauled and fined up to $50 million for operating units, with a fine of up to 1000 for non-operational units.

Article 46 Operators engaged in catering for cooking and transport services violates articles 18, subparagraphs (i) to (iv) and (vi), 19, paragraph 2, of this approach, and is subject to a fine of up to 3,000 dollars for the administrative authorities responsible for sanitation.

In violation of article 18, paragraph (v), of the present approach, the transport process has been dumped, abandoned or released for cooking wastes, which are sanctioned by the municipal authorities in accordance with the relevant provisions of article 74 of the People's Republic of China Act on Environmental Control of Solid Wastes.

Article 47, in violation of article 21, article 24 of this approach, provides that one of the following acts is punished in accordance with article 48, article 46, and article 46, of the Urban Harmage Management Scheme:

(i) No catering for cooking wastes in accordance with prescribed time and requirements, or no measurement of the daily receipt, disposal of kitchen wastes, or regular transmission of the statistical information to the city's administrative authorities;

(ii) The disposal of kitchen wastes in strict compliance with relevant provisions and technical standards;

(iii) No sewerage, dehydration, residues and dust generated during the disposal process, as prescribed;

(iv) There is no maintenance of the environmental integrity of the kitchen waste disposal sites;

(v) No environmental impact monitoring, as required, or no testing, evaluation of the availability and environmental protection indicators of the catering facilities, or the reporting, evaluation of the results of the evaluation of the environmental management authorities in the city of the location;

(vi) The collector, transport, disposal service operators are not authorized to do so or to do so.

Article 48 violates article 22, subparagraph (i), (iv), of this approach, by providing for the production of processing foods for cooking wastes for raw materials, or by the purchase, use of foods for the processing of cooking wastes as raw materials by the catering service operator, subject to the provisions of article 82, article VIII of the People's Republic of China Food Security Act, article VIII of the People's Republic of China Food Security Act.

In violation of article 22, subparagraph (b), of this approach, the sale of residues directly or after processing as food residues is punishable by the business administration in accordance with the relevant provisions of the Food Safety Monitoring Management Approach to the Movement.

In violation of article 22, paragraph (iii), of this approach, the use of cooking cooks for cooking livestock is accentuated by the agricultural administrative authorities in accordance with the relevant provisions of the Regulations on the Management of Feeds and Feeds.

Article 49, in violation of article 23 of this approach, provides that the collector, transport, disposal service operators do not carry out the UNV regime and the voucher system, or the voucher, are converted by the municipal sanitary administrative authorities to the deadline of up to 3,000 dollars.

Article 50 violates other acts provided for in this approach, and the provisions of the law, regulations, regulations and other administrative penalties are provided.

In violation of this approach, criminal responsibility is held by law.

Article 50 states that the authorities and other relevant departments and their staff members are not guilty of crimes, and are reproduced by a department responsible for the management of their competence, and that administrative disposition is given to their supervisors and directly responsible personnel in accordance with the relevant provisions:

(i) In violation of the mandated functions and procedures, the licence for the operation of the licence for the collection, transport and disposal of nuclear cooking materials;

(ii) Failure to perform the corresponding oversight functions in accordance with the law;

(iii) The discovery of an offence or of reports of violations, complaints and failure to be investigated by law;

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

Annex VI

The meaning of the following wording in this approach is:

(i) “Charter kitchen” means wastes such as food processing, catering services, collective feeding and residues, other than the daily lives of the population;

(ii) “Un of food residues” means flogging and various oil mixtures that are non-renewable;

(iii) The “Institutional system”, which refers to the completion of five UN-specific documents in the production, collection, transport, disposal process of cooking wastes and the implementation of a joint system by the executive authorities of the city-friendly sanitation administration;

(iv) The “boucher system” means a system of information on the types, quantity, removal, use and use of the kitchen wastes produced, collected, transport, disposed of each day.

Article 53