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Suzhou Food Waste Management

Original Language Title: 苏州市餐厨垃圾管理办法

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Metal management approach in the city of Sus State

(Adopted at the 17th ordinary meeting of the People's Government of the State of Sus Republic of 7 April 2009, No. 110 of 30 December 2009, by Order No. 110 of the People's Government of the State of Sus Republic of Sus Republic of Korea, which came into force on 1 March 2010)

Article I, in order to strengthen the management of kitchen garbage, to preserve the urban city's mental health, to guarantee the physical health of the people, to promote the safe handling and rational use of cooking garbage and to develop this approach in line with the relevant laws, regulations and regulations.

Article 2 of this approach refers to food residues, food-processing waste and food residues arising from food production activities other than the daily lives of food producers.

The aforementioned paragraph refers to oil residues in cooking garbage, as well as oil blends and oil-dependents, oil tanks, etc.

Article III applies to the generation, collection, transport, disposal and related oversight management activities of cooking garbage in the city's administration.

Article IV governs the management of the kitchen garbage within the current administration.

In accordance with the management authority, the district-level municipal and district authorities are responsible for monitoring the management of the kitchen garbage within the Territory.

The executive authorities, such as letters, public safety, finance, water (water), agriculture, commerce, health, environmental protection, food pharmacies, prices, business and quality, should be guided by their respective responsibilities.

Article 5

Governments at all levels should encourage scientific research and innovation on the collection, transport and disposal of cookers to promote the environmentally sound treatment and resource use of garbage.

units and individuals that make significant achievements in the treatment and use of meals, all levels of the people's governments should be given recognition and incentives.

Article 6 Wage industry associations should play an industrial self-regulatory role and participate in the development of standards that regulate industrial behaviour. To promote methods to reduce the garbage of meals, to incorporate the management of cooking garbage into the level of assessment of the catering enterprise, to promote the environmentally sound treatment and resource use of cooking garage.

Article 7. Food producers have the responsibility to collect, transport and dispose of the kitchen garage they generate.

Food producers should collect cooking garbage separately from non-dolk garbage, and the day of production.

Food producers should put in place standardized kitchen garbage collection containers and maintain the good and normal use of cooking garbage collection containers and pollution control facilities.

Food producers shall not be allowed to dumping, residue kitchen garbage without placing cooks into public drainage facilities, rivers, public toilets and living garbage collection facilities.

Article 8. Food producers are equipped with vehicles such as the collection, transport, disposal, as required, and can collect, transport and dispose of the garbage generated by them.

Food producers themselves collect, transport and dispose of kitchen garbage, and should be in accordance with the conditions set by the executive authorities, such as urban sanitation, to make the collection, transport and disposal programmes available to the administrative authorities, such as the city's congestion of sanitation and to process the procedures.

Article 9. The collection, transport units (hereinafter referred to as the consignment units) and disposal units shall be determined by the municipality's executive authorities through fair competition, such as tendering, and are granted licences for the collection, transport and disposal of services.

Article 10 Food producers should report annually to the host city's administrative authorities on the treatment of the garbage of the units. The collection, transport and disposal should be entrusted to units with a licence to operate, transport, disposal services, and the costs associated with the provision.

Article 11. The garbage should be closed, and transport equipment and containers should have a garbage mark and maintain integrity, and transport must not be disclosed and subsoiled.

Article 12 The kitchen disposal units should maintain municipal hygienic sanitation around disposal sites in accordance with the relevant provisions of environmental protection, and should take effective pollution control measures in the process, in accordance with the relevant provisions of environmental protection; and use of microbials to deal with cooking garbage should be used to meet the required microbials and to take appropriate security measures.

The kitchen garage disposal units should maintain a sustained and stable operation of the facility, and the equipment suspension should be reported in advance of 15 days in writing to the municipal authorities for sanitation.

The type and quantity of the kitchen garbage collected by catering units should be confirmed by food producers and disposal units.

The catering units and disposal units should establish a collection, disposal desk, guarantee the authenticity of the data and report on the type, quantity, etc. of the kitchen garbage to the local authorities on a monthly basis.

The district-level municipalities, district-based authorities should send kitchen waste, disposal and etc. to municipal authorities every quarter.

Article 14. The food producers shall enter into a catering contract with the operating collector and transport service licenses, which shall be reported to the host city's administrative authorities. The food-producing operators should provide a kitchen waste collection contract when dealing with the relevant procedures and annual trials to the environmental, food and pharmacies, etc.; units for their own collection, disposal and disposal of kitchen garbage should be made available for the collection, transport and disposal programme.

Article 15 prohibits the use or sale of residues as food-used oil after the disposal of residues; and prohibits the direct use of cooking garbage that is not untreated as feeding.

Article 16 shall strengthen the supervision of catering for garbage collection, transport and disposal activities, which may be employed by the urban public as a hygienic watcher to monitor violations of this approach.

The inspected unit or the individual should, if any, provide information relevant to the contents of the examination, refrain from misleading or concealing the facts and not deny or block the inspection.

Any units and individuals in Article 17 have the right to report and lodge complaints against units that violate the provisions of the catering system.

Upon receipt of the reports and complaints, the municipal authorities shall be promptly investigated, processed and the results will be communicated to the reporting person or the complainant.

In the case of reports and complaints that are valid, the municipal authorities should give incentives.

Article 18, in violation of the provisions of this approach, stipulates that the provisions of the law, legislation and regulations have been penalized; they have been relatively focused on the right to administrative punishment and are implemented in accordance with the State's provisions relating to the relative concentration of administrative penalties.

Article 19, in violation of this approach, provides that food-producing operators provide kit garbage to units that do not have a licence to collect, transport and dispose of services that are not commercially collected, transported and disposed of, and are converted by the municipal authorities to the time limit, with no later change, punishable by more than 1,000 dollars.

Article 20, in violation of this approach, provides that one of the following acts is converted by the municipal authorities responsible for the period of time, which is later uncorrected, punishable by more than 1,000 dollars:

(i) No separate collection of meal kit garbage and non-screed garbage;

(ii) The dumping of kitchen garbage in public toilets or living garbage collection facilities;

(iii) No self-collection, transport and disposal programmes are available to the municipal authorities for environmental sanitation;

(iv) The receipt and disposal units do not establish the receipt, disposal desk.

Article 21, in violation of this approach, provides that the equipment of the kitchen garage disposal unit is subject to a fine of up to 3,000 ktonnes, which is not reported within the prescribed time period.

Article 22 provides for the collection, disposal and recuperation of royalties established by the kitchen garbage units and disposal units, with a fine of up to 3,000 dollars for the municipal authorities for sanitation.

Article 23 of the communes and their staff abuse their functions, favour private fraud, play negligence, and is governed by the law by their units or by the parent authorities for responsible supervisors and other direct responsibilities.

Article 24

The municipal authorities in charge of sanitation may establish specific implementation rules in accordance with this approach.