(Adopted by the Supreme People's Government at its 159th ordinary meeting, held on 17 December 2012, by Decree No. 97 of 26 December 2012 No. 97 of the Government of the Shanghai City, on 1 March 2013)

Article 1 (Deputy and basis)

In order to strengthen the management of cooking residues in this city, to guarantee food security, to promote the use of the resource cycle, to develop this approach in line with the relevant laws, regulations and regulations, such as the Food Security Act of the People's Republic of China, the Urban Town and Sanitation Regulations, the Shanghai City's Implementation of the Food Security Act of the People's Republic of China.

Article 2 (As applicable)

This approach applies to the generation, delivery, disposal and related oversight management activities of cooking residues within the city's administration.

Article 3 (Definition)

The food production process, as well as the residues generated by the current sale of food-insured flora and fauna, are referred to in the catering services, which are not covered by the daily life of the population (including unital meals), as described in the present approach, as well as the food production process and the food-insured residues.

Article IV (Management)

The city's green-making administration sector is responsible for the supervision of cooking residues and disposal management in the city. In accordance with the responsibilities set out in the Green City Administration sector, the area under its jurisdiction is responsible for overseeing the management of cooking residues and disposal.

The executive branch, such as food medicine surveillance, quality technical supervision, business and entry tests, is responsible for overseeing the production of kitchen residue units in line with the responsibilities of the executive branch.

The executive branch, such as the city's development reform, commerce, environmental protection, water and public safety, is in line with their respective responsibilities.

The Integrated Urban Food Security Coordination Unit is responsible for cross-sectoral coordination in the management of cooking residues in this city.

Article 5 (Institutional responsibility)

This city engages in activities such as catering services, food production processing and food current sales, operating units that produce cooked residues (with individual business and business owners, the following: “Established units”) and units engaged in cooking residues and disposal activities are the subject of the responsibility for cooking residue treatment, should strictly implement the relevant laws, regulations and food safety standards of the State and the city, establish sound management systems, identify problems and report to the relevant administration.

Article 6.

The city encourages the reduction of the quantity of cooking residues, including through improved processing processes and the introduction of public dietary consumption.

The city uses the resources that are consistent with industrial development.

The city promotes the integration of cooking residues and disposal models.

Article 7.

The Greenhouse Administrative Department of the Region (Parliament) shall determine the units engaged in cooking residues in the Territory, in accordance with the quantity generated by cooking residues in the area under its jurisdiction, through tendering.

The units established in accordance with the preceding paragraph are not able to meet the requirements for cooking residues in the area under their jurisdiction, and the greener administration sector should be increased in accordance with the procedures set out above.

The creation of units may establish a catering company that meets the conditions set out in article 8, paragraph 2, of this approach and obtains the consent of the municipality's greener administration sector.

The units involved in the cooking of residues in the current territories and the companies generated by the harvesting units (hereinafter referred to as “removal units”) should comply with the relevant receipt requirements under this scheme.

No units and individuals are prohibited from engaging in cooking residues.

Article 8

The Green City Correctional Administration sector should organize a solicitation programme for the collection units, specifying the number and conditions of delivery units, the scope of services, the duration of service, etc., and report on the implementation of the approval by the city's greener administration sector.

The receipt units shall meet the following requirements:

(i) The eligibility of corporate legal persons and the registration of funds shall not be less than $500,000.

(ii) Self-contained cargo vehicles and collecting containers that are adapted to the catering for residues and obtain road transport vehicle vehicles; vehicles and containers install electronic control equipment.

(iii) There are storage stocks adapted to catering for residues, pre-processing sites and vehicle parking sites; storage, location of pre-processing sites and pollution control facilities are in line with the relevant provisions of national and local environmental protection management and the installation of electronic monitoring equipment.

(iv) The information management system that is in line with the provisions of the municipal greener administration.

(v) There is a sound enterprise management system.

In the case of tenders from the green administration sector, the conditions for tendering required by the former paragraph could be established.

The greening urban administration sector should enter into a catering package for residues (hereinafter referred to as “Ass for Reception Services”) with the sub-shipment units. The delivery services agreement should clarify the scope of services of the delivery units, the duration of service, the rules of service, the delivery of cooking residues, the exit mechanism, the responsibility to default.

Article 9 (Definition of disposal units)

The city's greening city administration sector should determine units engaged in cooking residue disposal activities in this city, in accordance with the number of disposals of residues throughout the city, through tenders (hereinafter referred to as “the disposal unit”), and be made public to society.

The disposal units established in accordance with the preceding paragraph are not able to meet the full market-wide demand for residues disposal, and the municipal greening city administration should increase the disposal units in accordance with the procedures set out above.

Any unit and individuals are prohibited from engaging in the disposal of cooking residues.

Article 10

The disposal units should meet the following requirements:

(i) The eligibility of corporate legal persons and the registration of funds shall not be less than 1,000 dollars in the national currency.

(ii) Removal facilities, measurements and raw materials testing equipment that meet disposal needs; products that are disposed of are in line with the market industrial development orientation requirements and are in line with national standards.

(iii) The location of the disposal facility and the pollution control facility are consistent with the relevant provisions of national and local environmental protection management and the installation of electronic monitoring equipment.

(iv) More than five persons with professional technical qualifications.

(v) The information management system that is in line with the provisions of the municipal greener administration.

(vi) There is a sound enterprise management system.

In the case of tenders from the municipality's greener administration sector, the conditions for tendering that are strictly required in the previous paragraph could be established.

The city's greener administration sector should enter into a kitchen disposal service agreement with the successful disposal units (hereinafter referred to as “the disposal service agreement”). The disposal service agreement should clarify the scope of services of the disposal unit, the duration of service, the rules of service, the products processed after the catering for the residues, the exit mechanism, the responsibility for default.

Article 11 (Designments)

The resulting units should refer the resulting cooking kitchen residues to the receipt units established under Article 7 of this scheme and enter into the receipt contract with the receiving units. The harvesting contract should clarify the time, frequency, quantity and meals of the delivery, etc.

The purchase price for cooking residues should be determined in accordance with the catering industry Association, the Food Association and the City Association of the Taking of Sanitation Industries. The city's greener administration sector should guide the development of a guide for the purchase of refrigeration packages, in accordance with the principles conducive to catering for residues.

The resulting units shall not be provided to other units and individuals other than the receipt units provided for in paragraph 1 of this article, or to the restaurants generated by other units and individuals for the delivery of this unit.

Article 12 (Definition of disposal)

The distributing units shall transmit the cooking kitchens to the disposal units established in article 9, paragraph 1, of this approach and enter into disposal contracts with the disposal units. The disposal contract should clarify the content of the meals containing the water rate indicators, the meals kitchen disposal purchase price, which should be determined in accordance with the purchase price of the cooking oil residues developed by the Association of the Sanitation industry in this city.

Article 13 (Court)

The receipt units shall receive administrative support from the area in which the delivery contract is delivered (the district) in the green market area (area) where the delivery service is located within three days from the date of the contract.

The disposal units shall be processed within three days of the date of the contract's contract is concluded and the contract shall be reported to the administration of the greening city.

Article 14.

The generation of units shall declare the types and quantities of residues for the current year to the green administration sector in the region (the district) in January each year.

Article 15 (Establishment requirements for units)

The producing units should set up specialized cookers for the collection of residues. In this regard, the catering services should also be installed in accordance with the requirements for oil-water sequestration units in accordance with the relevant promotion plans in this city.

The technical norms of the oil-water sequestration mechanism should be in line with the requirements of the State's “CJ/T 295-2008”.

The newly established catering service units do not require the installation of oil water sequestration devices, and the food medicine surveillance sector does not have a licence for nuclear feeding services, vetting the sanctuary sector does not approve environmental impact evaluation documents.

Article 16 (Establishment requirements)

The production units should maintain the integrity and normal use of the cooking and residue generators and oil-water sequestration devices.

The production units should be collected separately from the cooking of residues, and no other living garbage or naked for cooking residues should be removed.

Article 17

The types and quantities of residues that were delivered should be confirmed by the manufacturer when they were sent to the harvesting units, and signed by the receiving units in the form of the catering administration in the greening city (hereinafter referred to as “the harvested”).

The duration of the deposit of the UNDG shall not be less than two years.

Article 18 (Option requirements)

The distributing units should regularly distribute the residues from the generators, as required by the receipt service agreement and the receipt contract.

The distributing units should show information on the name of the unit and the mark, as required by the city's green administration sector.

E-monitoring equipment for the delivery of vehicles and the collection of containers should be maintained at the time of the receipt of the kitchen residues, and the information management system for the management sector in the green market (the district).

The distributing units should be transported in a sealed manner for cooking residues and should not be reduced, sprayed.

Article 19 (Application requirements)

In carrying out the cooking and residues operation, the recipient should, at the request of the City Association of Environmental Sanitation Industry, wear a unified operational clothing and keep the identification card.

Cargoers should participate in the training organized by the Association of Urban Instructional Industries and be accredited with nuclear qualifications.

Article 20 (Reservations, requirements for the processing of initial sites)

The harvesting units should check the types and quantity of cooking residues, which are recorded in the UNVA and the number of residues actually delivered by vehicles.

E-monitoring equipment installed in storage, pre-processing sites should be maintained on a full-day basis, and in real-time networking with information management systems in the green administration sector in the area (zone).

Wastewater storage, discharge and residue emissions from pre-processing sites should be in line with the relevant requirements of national and local environmental protection management.

Article 21

When the distributing units were sent to the catering units for the residues, they should be confirmed by the type and quantity of the cooking residues sent and signed by the disposal units on the basis of the kitchen disposal service package in the form prescribed by the greening city.

The maintenance period for the Copyrid disposal Service must not be less than two years.

Article 22 (Option requirements)

The disposal units should dispose of the cooking residues as required by the disposal service agreement. The products that were disposed of for residues should be consistent with the corresponding product quality standards.

E-monitoring equipment installed at disposal sites should be maintained on a full-day basis, and a real-time network of information management systems in the urban greening city.

The disposal units should maintain a well-established kitchen disposal facility, equipment and regular testing, evaluation of relevant facilities, equipment and environmental indicators.

Wastewater, waste and residues for disposal sites should be in line with the relevant requirements of national and local environmental protection management.

Article 23 (Conventional requirements for disposal)

The disposal units shall not be resolded or used for other purposes for products that are not disposed of for residues or when disposed of the corresponding product quality standards.

Without the consent of the city's greener administration sector, the disposal units shall not be allowed to stop the industry and to the industry.

Article 24 (Percentage and information management requirements)

The generation units, receipt units and disposal units should establish a record-keeping kitchens for residues, such as recording the types, quantity, time, and names of the kitchen residues for daily delivery, receipt or disposal.

The receipt units and disposal units shall incorporate the contents of the records of the records set out in the previous paragraph as well as the information generated in accordance with article 22, paragraph 3, of this approach, into the information management system of the Unit and send information on the records of the information management system to the management sector of the green city.

The receipt units and disposal units should gradually use the information management system of this unit to the information management system of the green market in line with the requirements of the city's green administration sector.

Economies, receipt units and disposal units should be gradually used in accordance with the requirements of the municipality's green administration sector.

Article 25

In the city's meal industry associations, food associations, municipal associations of the sanitary industry should develop industry self-regulatory systems that promote the management of cooking residues, harvesting units and disposal units, and that they may take appropriate self-regulatory measures against the members of the industrial self-regulatory system.

Article 26 (Review system)

The urban and subtropolitan administration sector should be reviewed annually with the Integrated Coordination Body for Food Security, the Food Drugs Monitoring, Quality Technical Monitoring, Business, Environment, Water, Public Safety, Urban Law Enforcement and the relevant administrations, such as access to the Quarantine, and subject to the release of the harvesting units, disposal units in the catering for residues, disposal activities, and publicize the results of the review.

The distributors, disposal units are not qualified, and the green administration sector can suspend or terminate its work on cooking residues, disposal activities in accordance with the freight service agreement, the disposal service agreement.

Article 27 (relevant licence regulations)

The food medicine surveillance in this city, the entry and inspection administration sector should be installed and used by the catering services unit's oil-dependent equipment and the creation and implementation of management systems such as the catering service licence, the receipt contract, the receipt of the shipment and the recording of the vouchers as one of the elements of the catering service, the shore sanitation licence and the continuation of the clearance.

The quality technical supervision of the city should result in the creation and implementation of regulatory systems such as food production licences for nuclear launches and recovery clearances for food production processing units.

The establishment and implementation of regulatory systems such as catering for residues, receipt contracts, receipt and record-keeping are one of the components of the food-flow licence and extensions.

Article 28 (Information-sharing)

The city's green urban constituency administration should strengthen communication with the relevant administrations, such as the Integrated Coordination Body for Food Security and the Municipal Food Medicine Monitoring, Quality Technical Monitoring, Business, Environment, Water, Public Safety, Urban Law Enforcement and Access to the Quarantine, and establish a system for sharing information on the regulation of cooking residues.

Article 29 (Asset disposal)

The urban and subtropolitan administration sector should prepare kitchen residues to deal with emergency scenarios, catering for residues and emergency disposal activities.

Article 33 (Migation of complaints)

Any unit and individual found that there was a violation of this approach and could lodge a complaint or report to the relevant administrative authorities in the city.

With respect to complaints and reports received from the administration sector, the functions of this sector should be dealt with within the prescribed time period and feedback on the results should be transferred to sectors that are not covered by this sector.

Article 31 (Option of unauthorized receipt, disposal)

In violation of article 7, paragraph 5, and article 9, paragraph 3, of the present approach, the municipal law enforcement authorities should be responsible for the immediate cessation of the violation by the perpetrator of the offence and the imposition of a fine of up to 50,000 dollars; the offender shall, under the supervision of the law enforcement sector in the city, transfer the residue of the residue or disposal of the residues in accordance with the delivery units under this scheme or the disposal units, subject to the requirements of the offender.

Any unit or person has been personally involved in catering for residues or disposal activities, disrupting market order and, in the event of serious circumstances, hold criminal responsibility under the law.

Article 32 (Criminal penalties for the generation of units)

In violation of article 11, paragraph 3, of the present approach, the creation of units to make cooking residues available to other units and individuals or to other units and individuals, the urban administration should be responsible for the conversion of the deadline, with a fine of up to 500,000 dollars.

Article 33 (Currence of the receipt unit)

In violation of this approach, the receipt unit has one of the following acts, which are being restructured by the municipal law enforcement authorities and punished in accordance with the following provisions:

(i) In violation of article 12 of the present approach, no cooking of residues was sent to the disposal units established under this scheme with a fine of up to 50,000 dollars;

(ii) In violation of article 13, paragraph 1, of the present approach, there is no fine of up to $300,000 for the receipt of the contract, as required;

(iii) In violation of article 18, paragraph 3, and article 20, paragraph 2, of this approach, the imposition of a fine of up to €300,000, as required, for the maintenance of the electronic surveillance equipment in the opening or real-time connection;

(iv) In violation of article 20, paragraph 1, of the present scheme, the fine of up to 5,000 dollars was not checked as required.

Article 34 (Currence of disposal units)

In violation of this approach, the disposal unit consists of one of the following acts, which are being restructured by the municipal law enforcement authorities and punished in accordance with the following provisions:

(i) In violation of article 13, paragraph 2, of the present approach, there is no fine of up to $3000 million, as required, for the disposition of contracts;

(ii) In violation of article 22, paragraph 2, of this approach, the penalty of up to €300,000 is not required for the maintenance of the electronic surveillance equipment or the real-time network;

(iii) In violation of article 23, paragraph 2, of the scheme, the penalty of up to 100,000 dollars has not been agreed upon to stop the industry and the currency industry.

The disposal units are severely affected the public interest and security of the society, which can be removed from the disposal services agreement by the municipality's greener administration.

Article 33 (Criminal penalties for violations of desktop and information management requirements)

In violation of this approach, there are one of the following acts, which are being converted by the municipal administration of law enforcement, with a fine of more than 5,000 dollars in 2000:

(i) In violation of article 24, paragraph 1, of the scheme, the creation of units, receipt units or disposal units that do not require the establishment of a kitchen-saving record;

(ii) In violation of article 24, paragraph 2, of the scheme, the receipt or disposal units are not reported to the information management system as required.

Article 36 (Designment of cases)

The executive branch, such as food medicine surveillance, quality technical supervision, business and entry tests, found that there was a violation of the scheme and that it was not the responsibility of the sector, should collect the relevant evidence materials and transfer the case material to the urban administration in a timely manner.

Article 37 (Administrative responsibility)

In violation of this approach, the green administration sector in the city and subtropolitan areas, the urban administration and other relevant administrative departments and their staff have one of the following acts, either by the unit of the institution or by the superior authorities, which are directly responsible to the competent and other directly responsible personnel, in accordance with the law; in the event of a serious nature, by giving downgradation or removal of employment:

(i) Determination of receipt units or disposal units in violation of the law;

(ii) No requirement under this scheme is included in the relevant administrative licence clearance;

(iii) Non-compliance with the law with the identification or complaint, reported illegal receipts, disposing of cooking residues;

(iv) Other abuses of authority, omissions, provocative fraud.

Article 338 (Conference of oil for the production of animal, animal products and food-processing wastes)

Animal and animal products such as dying of diseases and the changing nature of corruption should be treated in an environmentally sound manner in accordance with the laws, regulations and regulations of the People's Republic of China's Animal Prevention Act, the Shanghai City Plan for the Conservation of Animals.

Food-processing wastes should be treated in accordance with regulations, regulations and regulations, such as the Skillage Hands Management Approach, and no food-fuels shall be produced as raw materials.

The executive branch, such as the city's agriculture, food medicine surveillance, quality technical supervision, business and greening, should strengthen, in accordance with the law, the supervision of the animal, such as the dying of livestock, and the activities of animal products, processing of food waste.

Article 39 (Actual date of application)

This approach has been implemented effective 1 March 2013.