Zhejiang version of the Food Law Draft: Deteriorated foods are destroyed on the spot

The draft version of the Zhejiang version of the food law implementation method publicly solicited opinions. The Provincial People's Congress proposed that the public pay attention to the seven major issues as an important draft regulation concerning the physical health and life safety of the people. The "Zhejiang Implementation Measures (Draft)" will be published in full.

The public opinions are now widely solicited for further study and amendments and then submitted to the Provincial People's Congress Standing Committee for deliberation.

"All agencies, organizations, enterprises, and citizens who wish to make revisions are requested to send it to the Legal Work Committee of the Standing Committee of the People's Congress of the People's Republic of China before June 15th, or through Zhejiang National People's Congress and the local legislative network to provide valuable opinions."

The Provincial People's Congress Rule of Law Committee sorted out seven major issues and asked for your opinions and suggestions.

Question 1:

Concerning the improvement of food safety supervision and management mechanisms To further clarify the responsibilities of local governments in food safety supervision and management, draft Article 3 of the draft stipulates that a complete supervision and management mechanism for food safety shall be established and established for the complete combination of administrative supervision, self-discipline of production and business operators and social supervision. , Including food safety supervision and management into the government's annual work target assessment.

To further encourage social supervision and public participation, the third paragraph of Article 8 of the draft specifies that the people's government at or above the county level shall establish and improve a food safety prize reporting system to protect the legitimate rights and interests of informants.

Question 2:

With regard to Article 5, paragraph 2 and paragraph 3 of the Draft for Grassroots Supervision, the office of the food safety committee at or above the county level may employ food safety supervisors in urban communities and rural areas to conduct food safety and social supervision and clarify the village ( Resident Committee's duties in food safety supervision.

Question 3:

Regarding the on-site destruction system of expired deteriorating food products and Article 20 of the Draft Food Marketing Management System Nearing Shelf-life, the food business enterprise shall immediately remove the shelf if it finds that the food has been deteriorating or exceeds the shelf life during the regular inspection of the inventory and the food to be sold. Stop the sale and destroy it on the spot. Do not return it to the supplier or producer and establish a record of destruction.

Food operating companies should establish a sales management system for foods that are close to their shelf-life, set up relatively independent sales areas, and alert consumers in an explicit manner.

Question 4:

Regarding the Draft Food Additives, a special section on food additives was set up, and the provisions for the purchase, preservation, and use of food additives by food producers and catering service providers were further clarified; at the same time, additional food additives sellers should establish a purchase inspection record and sales record system. Records shall be kept for no less than two years.

Question 5:

A section dedicated to the centralized disinfection of tableware and catering equipment shall be set up. The conditions for the operators of catering equipment with centralized disinfection services shall be applied to the local administrative department of health before the opening of the business to apply for the examination of the hygiene supervision, and between the administrative department of health and the food and drug supervision and administration department. The circular, as well as the provision of catering service providers for the establishment of a centralized disinfection tableware use inspection system, have made specific provisions.

Question 6:

The supervision of food production and processing workshops and small food production workshops and food vendors are the issues that the Food Safety Law authorizes the Provincial People's Congress Standing Committee to formulate specific measures. It is also one of the issues that the draft should focus on.

The fourth section of the third chapter of the draft stipulates the conditions for the establishment of small workshops for food production and processing, the establishment procedures, and specifications for production and business activities.

Among them, including food production and processing workshops for production licenses for industrial and commercial registration, prohibiting the production of specific types of food, the establishment of purchase inspection records system, the production of products for self-inspection, production of food should be affixed with the label and other specific systems and content .

Question 7:

About food stalls Food street vendors are closely related to the daily life of the people and are also part of the means by which people can make a living.

The draft implements the policy of blocking sparseness and integration, and clarifies that the government should plan and determine the temporary business sites for food vendors to operate.

At the same time, it is clear that the food vendors in the temporary business premises determined by the government plan shall be separately supervised by the food and drug supervision and administration and industry and commerce administrative departments according to their respective responsibilities;

The food vendors outside the temporary business premises shall be supervised by the city management department in accordance with the city management regulations in the aspects of urban appearance and environmental sanitation.