Key Benefits:
(Adopted at the 57th ordinary meeting of the People's Government, held on 14 December 2006, by Decree No. 152 of 8 January 2007 of the People's Government Ordinance No. 152 of 8 January 2007 (Act of 1 September 2007) Article 1 provides for the prevention of contamination of the environment by cooking garbage, the maintenance of environmental integrity in urban municipalities, the protection of human health, the promotion of the safe handling and rational use of cooking garbage, and the development of this approach in line with the relevant legislation such as the Cyclone Town and Sanitation Regulation. Article 2 of this approach refers to the residues and residues arising from food processing, catering services, unit meal feeding activities other than the daily lives of the population. The redundant garbage referred to in the previous paragraph refers to the residues of food and food-processing wastes, as described in the previous paragraph, which refer to flogging of flora and fauna that are not reusable and all types of oil. Article 3. This approach applies to the collection, transport, disposal, use and related management activities of cooking garbage in the five districts of the city (which contain high-technical industrial development zones). Article IV is the administrative authority responsible for the treatment of garbage in the city (hereinafter referred to as the urban gate sector) as a whole, and for the day-to-day management of kitchen garbage in the city. The municipal development reform sector is responsible for researching policies to encourage the development of cooking garbage disposal; the management of food health surveillance by the municipal health administration authorities responsible for cooking garbage generation units; and the supervision of the municipal livestock administration authorities for the use of pyrethroid feeding for livestock and poultry; and the supervision of the administrative authorities responsible for the management of the quality standards for the processing of raw materials for catering. In line with their respective responsibilities, the management concerned, such as finance, material prices, business, commerce, public security, and agriculture, implements this approach in coordination. Article 5 The municipalities encourage scientific research and process improvements to catering for garbage and promote the environmentally sound handling and rational use of cooking garbage. Article 6. Food-processing enterprises, catering businesses, units of foodstuffs, artisanal and business garbage units, which assume the obligation to collect, transport and dispose of kitchen garbage. The city promotes the reduction of the meal kit garbage through net vegetables, improved food processing processes, and civilized meals. Article 7. The types and quantities of cooking garbage are expected to arise at the end of each year for the next year of the release of this unit to the urban sanitation agency. Article 8. The kitchen garbage units should be equipped with specialized meals collected containers; the production of residues and the installation of oil-siding devices or the installation of separate oil tanks. The kitchen garbage should be collected separately from non-screed garbage; the kitchen garbage and the residues of the cooking garage should be collected separately. The kitchen garbage units should maintain the normal use of the kitchen garbage collectors. Article 9 units that meet the following conditions may collect and transport the meals generated by them: (i) The amount of more than 1 ton of the meal kit; (ii) The collection, transport vehicles and equipment consistent with the required requirements. The units required to collect and transport cooking garbage should have relevant information to the municipal sanitation institutions. Article 10, in addition to the number of meals produced in accordance with article 9 of this approach, the kitchen garage generated by other kitchen garbage units is collected, transported and processed by urban sanitation agencies. Article 11. Urban sanitation institutions should make the delivery of kitchen garbage in a timely manner, with a net bricket, and the type and quantity of the garbage they receive should be confirmed by the kitchen garbage. Article 12 garbage should be transported in a sealed manner and, in accordance with the prescribed time and route, no drop-out and subsoil along the route; the kitchen garbage equipment and tools should have a clear marking of the garbage transport and maintain integrity. Article 13 sets out units for cooking garbage and municipal sanitation institutions should establish receipt records to register the meals, types, quantity and disposal units. Article 14. The municipal authorities set up a kitchen garbage disposal facility, which should be tailored to the overall urban planning and land-use planning of the city. The facilities should be constructed in accordance with the relevant national technical standards and be equipped with the corresponding environmental treatment facilities, and the subsequent indicators, such as sewage, inequity, residue and noise, should be consistent with the relevant provisions of the environmental sector. Article 15. Urban sanitation institutions should implement the safe disposal of cooking garbage, in accordance with the urban garbage disposal standards, and preserve the urban sanitation surrounding disposal sites. The municipal sanitation institutions should establish disposal records to register the meals, types, quantity and so on. Article 16 provides that the kitchen garbage shall pay for the garbage processing fee in accordance with the type and quantity of the kitchen garbage collected by municipal sanitation agencies. Specific payment standards and approaches are developed by the municipal finance, price authorities and the municipal administration. Article 17 prohibits: (i) The use or sale of food for residues after being abandoned; (ii) Excellence in catering and disposal; (iii) The kitchen garbage is used as a result of livestock; (iv) The catering kitchen garbage is provided to units other than those provided for in Article 9, Article 10 of this scheme, personal receipt or disposal; (v) The garbage of cookers into other garbage or directly into urban drainage networks; (vi) A kitchen naked. The municipal authorities should establish a complaints reporting system to receive complaints and reports of violations committed by the public with regard to the collection, transport, disposal activities. Upon receipt of the complaint or the report, the municipal administration should be promptly investigated, processed and, within 15 days, the results were communicated to the complainant or to the reporting person. The municipal authorities should strengthen the supervision of the kitchen garbage generation units and municipal sanitation institutions and establish the corresponding regulatory file. The number of garbage produced for three consecutive years is lower than that of the same industry, which is published by the urban management sector and can give certain incentives. Specific incentives were developed separately by the city's urban management sector. Article 20 punishes violations of this approach by the municipal authorities according to the following provisions: (i) In violation of article 7 of this approach, the period of time was not subject to a declaration and the period of time was changed; it was not reformulated and fined by more than 100 million dollars; (ii) In violation of article 8, paragraph 1, paragraph 3, of the present approach, which stipulates that no kitchen garbage collection container and the collection of containers cannot be used properly and that the time limit shall be changed; (iii) In violation of article 13 of this approach, the period of time was not established for the delivery, disposal of the accounts, and the improvised period of time was not changed, with a fine of more than 100 million dollars; (iv) In violation of article 17, paragraph (b), of the present approach, unauthorized access to cooking garbage, disposal, with a fine of more than 200 million dollars and the preservation of their transport instruments; (v) In violation of article 17, subparagraphs (v), (vi), of the present approach, the intentional dumping of naked and the open storage of cooking garbage, with a fine of more than 200 million dollars; (vi) In violation of article 17, paragraph (iv), of this approach, the provision of kitchen garbage to units other than article 9, Article 10, personal receipt or disposal of the scheme, the relocation of the deadline and the imposition of a fine of up to $2.0 million. Article 21, in violation of article 16 of this approach, provides that the time limit for the payment of the garbage for living is not paid, and that a 100 per cent lag may be collected by the date of the non-renewable payment. In violation of article 17, paragraph (i), of this scheme, the removal of the residues in the meals is used as a fuel operation after the processing of the residues in the cooking garbage and is subject to a fine of up to 2,000 yen; the processing of residues in the kitchen garbage and the sale of foods, which is subject to the supervision of quality technology and the penalties imposed by the business administration authorities. Article 23, in violation of article 17, paragraph (iii) of this approach, uses the direct feeding of cooking garbage for livestock that is not dealt with in a way that is being renovated by the livestock sector, with a fine of up to $50 million. The garbage management reference approach is implemented in Article 24 municipalities (markets). Article 25 |
