上海市集体用餐配送监督管理办法上海市集体用餐配送监督管理办法
上海市集体用餐配送监督管理办法
第一章 总则
第一条 （目的和依据）
为了加强对集体用餐配送活动的监督管理，防止发生食物中毒事故和食源性疾患，保证用餐者的身体健康和生命安全，根据《中华人民共和国食品卫生法》等法律和有关法规的规定，结合本市实际，制定本办法。
第二条 （定义）
本办法所称的集体用餐配送，是指餐饮生产经营单位根据机关、企事业单位和其他组织的订购要求，对膳食进行集中加工、分装和分送的生产经营活动。
第三条 （适用范围）
本办法适用于本市行政区域内从事集体用餐配送的生产经营活动和相对固定订购集体用餐的管理活动。
国家和本市对学生集体用餐和单位自办食堂供应集体用餐的监督管理另有规定的，从其规定。
第四条 （管理部门）
上海市食品药品监督管理局（以下简称市食品药品监管局）负责本市集体用餐配送的监督管理。区、县食品药品监督管理局（以下简称区、县食品药品监管局）负责本辖区内集体用餐配送的监督管理。
本市质量技监、工商、卫生、公安、市容环卫、交通等部门应当按照各自职责，共同做好集体用餐配送的监督管理。
第五条 （食品卫生安全承诺制）
本市实行集体用餐配送单位食品卫生安全承诺制度。
集体用餐配送单位在申领食品卫生许可证及与用餐单位签订订购合同时，应当就其食品卫生安全以及承担的相应法律责任，分别向所在地的区、县食品药品监管局及用餐单位作出承诺。
第六条 （鼓励和引导）
经济开发区等集中工作区域以及新建办公楼，应当创造条件开办集体用餐食堂，提供用餐场所。
本市鼓励符合要求的集体用餐配送单位积极拓展集体用餐市场，实现集体用餐生产经营的规模化和产业化，保证集体用餐的产品质量和用餐安全。
第二章 集体用餐配送单位
第七条 （从业许可）
从事集体用餐配送活动的单位，应当向所在地的区、县食品药品监管局提出申请，取得经营范围包括集体用餐配送的食品卫生许可证，并向工商部门领取营业执照后，方可从事集体用餐的膳食加工、分装和分送等生产经营活动。
区、县食品药品监管局收到食品卫生许可申请后，应当按照本办法第八条规定进行审核，并核准其经营范围、生产加工工艺和生产加工数量，并将经核准的生产加工数量对外公布。
第八条 （生产经营基本条件）
从事集体用餐配送活动的单位，应当符合下列基本条件：
（一）具有与其生产加工经营要求相适应的场地、设施设备；
（二）配备与其生产经营规模要求相适应的专职卫生管理人员、食品卫生检验机构或者检验人员；
（三）建立符合管理要求的自检制度；
（四）法律、法规、规章规定的其他条件。
前款所称基本条件的具体要求，由市食品药品监管局制定，并向社会公布。
第九条 （生产经营单位的责任人）
集体用餐配送单位的负责人为本单位食品卫生的直接责任人。
第十条 （有关人员的培训和体检）
集体用餐配送单位的从业人员、专职卫生管理人员和检验人员应当按照有关规定，经食品卫生知识培训合格后方可上岗；其中从业人员还应当经健康检查并取得合格证明。
集体用餐配送单位应当建立从业人员的晨检制度。发现有咳嗽、发热、腹泻或者化脓性、渗出性皮肤病等症状的人员，不得安排参加接触直接入口食品的工作。
第十一条 （生产工艺、数量要求）
集体用餐配送单位必须严格按照区、县食品药品监管局核准的生产加工工艺和生产加工数量，生产加工和配送集体用餐。
第十二条 （原料采购）
集体用餐配送单位应当向依法取得食品卫生许可证的生产经营单位和依法设置的食用农产品交易市场采购原料、半成品和食用农产品。
集体用餐配送单位采购原料和半成品时，应当按照有关规定索证验证，查验食品质量和定型包装食品标签。
禁止向无证商贩采购食品原料、半成品或者食用农产品。
第十三条 （原料初加工）
集体用餐配送单位对原料进行初加工时，应当按照有关操作规程的要求，查验、拣选、浸泡、冲洗原料，保证盛放容器和加工用具符合卫生要求。
第十四条 （加工方式及温度控制）
集体用餐的膳食可以采用冷藏、加热保温或者高温灭菌以及符合要求的其他方式进行加工。
采用冷藏方式加工的，应当在膳食烧熟后充分冷却（在2小时内中心温度降至10℃以下），并在10℃以下分装、储存、运输，食用前须加热至中心温度75℃以上。
采用加热保温方式加工的，应当在膳食烧煮后加热保温，使膳食在食用前中心温度始终保持在65℃以上。
采用高温灭菌方式加工的，应当将膳食盛装于密闭容器中经高温灭菌，达到商业无菌要求。
第十五条 （成品运输）
集体用餐配送单位向集体用餐单位分送膳食应当采用封闭式专用车辆。车辆运输前应当进行清洗、消毒，在运输装卸过程中应当注意操作卫生，防止污染膳食。
运送膳食的专用车辆及其车内容器应当根据膳食的要求，设定并保持相应的温度。
第十六条 （食用时间和包装）
冷藏方式加工的膳食从烧熟至食用的时间不得超过24小时；加热保温方式加工的膳食从烧熟至食用的时间不得超过3小时。
采用高温灭菌方式加工的膳食，应当在其包装上标明品名、厂名、厂址、生产日期和时间、保质期限、保存条件及食用方法等。
第十七条 （台帐制度）
集体用餐配送单位应当建立原料采购、加工数量、供应单位情况等信息的台账制度。
第十八条 （行政指导）
市和区、县食品药品监管局应当加强对集体用餐配送生产经营活动的原材料采购和膳食加工、储存、运输、包装等环节的业务指导。
第十九条 （禁止行为）
禁止向集体用餐单位配送生拌菜、改刀熟食、生食水产品以及国家和本市禁止出售的其他食品。
第三章 集体用餐单位
第二十条 （用餐单位负责人责任制）
集体用餐单位的法定代表人或者单位负责人对本单位集体用餐活动负有相应的管理责任。
集体用餐单位的法定代表人或者单位负责人应当保证本单位集体用餐的安全，向员工公布供餐单位的有关情况，防止因组织本单位用餐而发生食物中毒事故或者食源性疾患。
第二十一条 （订购要求）
集体用餐单位应当向具有有效食品卫生许可证、营业执照的生产经营单位订购本单位集体用餐的膳食；无法订购有合法经营资格的单位配送的膳食的，应当要求职工到附近具备经营资格和条件的单位食堂、餐饮场所用餐。
第二十二条 （用餐单位场所、设施、人员的要求）
集体用餐单位的膳食暂存场所应当保持清洁卫生；需要进行现场膳食分装的，还应当配备符合要求的场地、设施设备。
集体用餐单位从事膳食分装、发放的人员必须每年进行健康检查，并取得健康合格证明。
发现有咳嗽、发热、腹泻或者化脓性、渗出性皮肤病等症状的人员，不得安排从事膳食的分装、发放。
第二十三条 （事故报告）
集体用餐单位发生疑似食物中毒事故的，应当立即采取有效措施，组织救治，控制剩余膳食，并在事发2小时内，向所在地的区、县食品药品监管局报告，同时配合开展中毒事故的相关调查。
集体用餐单位不得隐瞒不报、谎报或者缓报疑似食物中毒事故的情况。
第二十四条 （举报）
集体用餐单位员工发现本单位向无有效食品卫生许可证、营业执照的生产经营单位订购膳食的，应当向市或者区、县食品药品监管局举报。
第四章 监督检查
第二十五条 （对生产经营单位的检查检验）
市或者区、县食品药品监管局应当依法加强对集体用餐配送单位生产经营场所的实地检查、监督，定期对其生产经营的膳食依法进行抽样检验。
食品卫生监督执法人员在对集体用餐配送单位实施监督检查时，发现有违反法律、法规和本办法规定情形的，应当责令其及时采取有效措施予以改正或者消除事故隐患。
第二十六条 （对集体用餐单位的卫生监督）
市或者区、县食品药品监管局应当加强对集体用餐单位用餐活动的日常监督，督促指导其完善膳食安全管理。
市或者区、县食品药品监管局在对集体用餐单位实施监督时，可以行使下列职权：
（一）进入集体用餐单位的用餐场所；
（二）对集体用餐膳食进行抽样检验；
（三）查验从事分装、发放膳食人员的健康合格证明和健康状况。
第二十七条 （控制措施）
市或者区、县食品药品监管局对已经发生的食物中毒事故或者有证据证明可能导致食物中毒事故的，可以采取下列控制措施：
（一）封存造成食物中毒或者可能造成食物中毒的膳食及其原料；
（二）封存被污染的与食物中毒事件相关的生产经营场所（包括集体用餐单位的配餐间）以及食品加工工具、盛放容器；
（三）责令集体用餐配送单位收回已售出的造成食物中毒或者可能造成食物中毒的膳食。
第二十八条 （事故处理）
市或者区、县食品药品监管局在接到集体用餐单位食物中毒或者疑似食物中毒事故的报告后，应当详细记录，及时进行调查处理，并采取有效控制措施；发生重大或者重大以上食物中毒以及发生人员死亡的，应当依法会同相关部门进行调查处理。
第五章 法律责任
第二十九条 （对集体用餐配送单位的处罚）
集体用餐配送单位违反本办法规定，有下列行为之一的，由市或者区、县食品药品监管局责令改正；拒不改正的，处以3000元以上3万元以下的罚款：
（一）未按照要求配备专职卫生管理人员、食品卫生检验机构或者检验人员的；
（二）未按照规定建立台帐制度的；
（三）擅自改变集体用餐膳食的生产加工工艺或者扩大生产加工数量的；
（四）向集体用餐单位配送生拌菜、改刀熟食、生食水产品的；
集体用餐配送单位违反本办法规定，造成食物中毒事故或者其他食源性疾患的，由市或者区、县食品药品监管局责令停止生产经营活动，吊销食品卫生许可证，依法予以罚款，并由工商部门依法予以吊销营业执照；造成严重食物中毒事故的，依法追究直接责任人员的刑事责任。
集体用餐配送单位违反本办法其他规定的，由市或者区、县食品药品监管局依据《中华人民共和国食品卫生法》等法律和有关法规、规章予以处罚。
第三十条 （对集体用餐单位的处罚）
集体用餐单位违反本办法规定，有下列情形之一的，由市或者区、县食品药品监管局责令改正，并可处以1000元以下的罚款：
（一）向无有效食品卫生许可证、营业执照的生产经营单位订购膳食的；
（二）参与膳食分装、发放的本单位人员未进行健康检查并取得合格证明的；
（三）发生食物中毒或者疑似食物中毒事故后隐瞒不报、谎报或者缓报的。
集体用餐单位违反本办法规定发生食物中毒事故，造成人员伤亡的，应当依法承担相应的民事责任。
第三十一条 （对执法人员的处理）
监督执法人员在监督执法过程中，滥用职权，玩忽职守，徇私舞弊，造成重大食物中毒事故，构成犯罪的，依法追究刑事责任；不构成犯罪的，依法给予行政处分。
第三十二条 （不服具体行政行为的救济途径）
当事人对有关行政管理部门作出的具体行政行为不服的，可以依照《中华人民共和国行政复议法》或者《中华人民共和国行政诉讼法》的规定，申请行政复议或者提起行政诉讼。
第六章 附则
第三十三条 （实施日期）
本办法自2005年8月11日起施行。
2005年7月11日
Procedures of Shanghai Municipality on the Supervision and Administration over the Delivery of Group Meal
Promulgated by Decree 51 of the Shanghai Municipal People's Government on July 11, 2005）
Chapter I General Provisions
Article 1 （Purposes and Basis）
For the purposes of strengthening the supervision and administration over the delivery activities of group meal, preventing the occurrence of food poisoning accidents and food-borne diseases, safeguarding the physical health and life safety of food-takers, these Procedures are formulated on the basis of the provisions of the“Law of People's Republic of China on Food Hygiene”and other laws and relevant regulations, and in the light of the actual circumstances of this Municipality.
Article 2 （Definition）
The“delivery of group meal”mentioned in these Procedures refers to the production and operation activities of the catering production and operation unit in the centralized processing, individual packaging and handing out of the meal in accordance with the ordering requirements of the organs, enterprises and institutions, and other organizations.
Article 3 （Application Scope）
These Procedures apply to the production and operation activities of delivery of group meal, and administrative activities on relatively regular orders for group meal in the administrative area of this Municipality
If the State and this Municipality provide otherwise for the supervision and administration on the group meal for students and the group meal provided by the unit-run canteen itself, such provisions shall prevail.
Article 4 （Administrative Departments）
Shanghai Municipal Food and Drug Supervision Administration （hereinafter referred to as SMFDSA） takes charges of the supervision and administration over the delivery of group meal in this Municipality. The district/county food and drug supervision administration （hereinafter referred to as DFDSA） takes charges of the supervision and administration over the delivery of group meal in its own jurisdiction area.
The administrative departments of quality and technology supervision, industry and commerce, public health, public security, city environment and sanitation, and communications in this Municipality shall, in accordance with their respective duties, jointly do a good job of supervising and administrating the delivery of group meal.
Article 5 （Undertaking System of the Safety of Food Hygiene）
This Municipality adopts the undertaking system of the safety of food hygiene for the delivery unit of group meal.
When applying for the Food Hygiene License and signing the ordering contract with the unit taking the meal, the delivery unit of group meal shall respectively make an undertaking with the DFDSA of the locality and the unit taking the meal for the safety of food hygiene, and the corresponding legal liabilities it bears.
Article 6 （Encouragement and Guidance）
For the economic development zone and other centralized working areas, and newly-built office buildings, conditions shall be created for setting up the mess hall for group meal and providing the places for taking the meal.
This Municipality encourages the delivery units that meet the requirements to actively explore the market of group meal, so as to realize the scale formation and industrialization of the production and operation of group meal, and ensure the product quality and safety of taking group meal.
Chapter II Delivery Unit of Group Meal
Article 7 （Business License）
The unit that engages in the acts of delivery of group meal shall first apply to the DFDSA of the locality, and obtain the Food Hygiene License with its business scope including the delivery of group meal, and only after obtaining the business license from the industry and commerce department can it engage in such production and operation activities as processing, individual packaging, and delivery of group meal.
Having received the application for the Food Hygiene License, the DFDSA shall, in accordance with the provisions of Article 8 of these Procedures, examine and verify the application, and approve its business scope, production and processing technology, and the quantity of production and processing, and make public the approved quantity of production and processing.
Article 8 （Basic Conditions for Production and Operation）
The unit that engages in the acts of delivery of group meal shall meet the following basic conditions:
1. to possess the places, facilities and installations that suits the requirements of production, processing and operation;
2. to provide the full-time hygiene administration personnel, full-time hygiene inspection organs or inspectors that suit the requirements of the production and operation scale;
3. to set up the self-inspection system that meets the requirements of administration;
4. other conditions as provided by laws, rules and regulations.
The specific requirements mentioned in the preceding clause as basic conditions shall be formulated and made public by the SMFDSA.
Article 9 （Responsible Person of the Production and Operation Unit）
The person-in-charge of the delivery unit of group meal shall be the person directly responsible for the food hygiene of the said unit.
Article 10 （Training and Physical Examination of Related Personnel）
The employed personnel, full-time hygiene administration personnel and inspectors of the delivery unit of group meal shall, in accordance with relevant provisions, get on post only after passing the training on knowledge about food hygiene; among them, the employed personnel shall also undergo the health inspection and obtain the qualification certificate.
The delivery unit of group meal shall set up the system of conducting morning inspection on the employed personnel. In case of discovering any persons that have cough, fever, diarrhea or pyodermatitis, exudative dermatitis, no arrangements shall be made for such persons to take part in the work involving the food which directly enters the mouth.
Article 11 （Requirements on Production Technology and Quantity）
The delivery unit of group meal shall, strictly in accordance with the production and processing technology and production and processing quantity examined and approved by the DFDSA, produce, process, and deliver the group meal.
Article 12 （Purchasing of Materials）
The delivery unit of group meal shall purchase raw materials, semi-finished products and edible farm products from the production and operation unit that has obtained the Food Hygiene License in accordance with law, and the edible farm products fair market set up in accordance with law.
The delivery unit of group meal shall ask for and examine the said license in accordance with relevant provisions when purchasing raw materials and semi-finished products, and inspect the food quality and the label for food in approved package.
The acts of purchasing food raw materials, semi-finished products or edible farm products from pedlars without license are prohibited.
Article 13 （Initial Processing of Raw Materials）
At the time of doing the initial processing of raw materials, the delivery unit of group meal shall, in accordance with the requirements of relevant operation regulations, examine and inspect, select, steep, wash the raw materials, and guarantee the containers and processing utensils meet the requirements of hygiene.
Article 14 （Processing Method and Temperature Control）
The processing of the food for group meal may adopt such methods as refrigeration, heating and warm-keeping, or sterilization at a high temperature, and other methods that meet the requirements.
In case of adopting the method of refrigeration, the meal shall be completely chilled down after being cooked （the central temperature shall drop to below 10℃within two hours）, and shall be individually packaged, stored and transported below 10℃, and before being eaten, the meal shall be heated until the central temperature is above 75℃.
In case of adopting the method of heating and warm-keeping, the meal shall be heated and kept warm after being cooked, and the central temperature of the meal shall be kept at above 65℃before being eaten.
In case of adopting the method of sterilization at a high temperature, the meal shall be put in airtight containers, and sterilized at a high temperature so as to come up to the commercial germfree requirements.
Article 15 （Transportation of Finished Products）
The delivery unit of group meal shall use sealed special-purpose vehicles to deliver the meal to the unit taking group meal. Before the transportation, the vehicles shall be cleaned and disinfected, and in the course of transportation, loading and unloading, the operation hygiene shall be stressed so as to prevent the meal from pollution.
The special-purpose vehicles and their inside containers used for delivering the meal shall, in accordance with the requirements of the meal, be set and kept at the corresponding temperature.
Article 16 （Edible Time and Package）
The edible time for the meal processed by refrigeration shall not exceed 24 hours from the time of cooking to eating; the edible time for the meal processed by heating and warm-keeping shall not exceed 3 hours from the time of cooking to eating.
For the meal processed by sterilization at a high temperature, the name of product, name of manufacturer, address of manufacturer, date and time of production, quality guarantee period, preservation conditions and edible methods shall be printed on its package.
Article 17 （Accounting System）
The delivery unit of group meal shall set up the accounting system on the information about material-purchasing, quantity of processing, situation of supplied units, etc.
Article 18 （Administrative Guidance）
The SMFDSA or the DFDSA shall strengthen the business guidance on such production and operation activities of the delivery of group meal as purchasing of raw materials, processing, storage, transportation and packaging of the meal.
Article 19 （Prohibited Acts）
The act of delivering shredded raw vegetables, slicing prepared food, uncooked aquatic products and other food banned by the State and this Municipality from sales to the units taking group meal is prohibited.
Chapter III Unit Taking Group Meal
Article 20 （Responsibility System of Person-in-charge of the Unit Taking Meal）
The legal representative or person-in-charge of a unit taking group meal shall bear the corresponding administrative liabilities for the activities of taking group meal by the unit.
The legal representative or person-in-charge of the unit taking group meal shall guarantee the safety of taking group meal for the unit, and make public to the staff members and workers the situation of the meal-providing unit, and prevent the occurrence of food poisoning accident or food-borne diseases in organizing the unit to take meal.
Article 21 （Requirements of Order）
The unit taking group meal shall order the meal for its own use from the production and operation unit that has the valid Food Hygiene License and business license; in case of inability to order the meal delivered by the unit that has legal operation qualification, the unit shall require the staff members and workers to take meal in the nearby unit canteens, or dining places that have operation qualifications and conditions.
Article 22 （Requirements on Places, Facilities, Personnel of the Unit Taking Meal）
The temporary food storage places of the unit taking group meal shall be kept clean and hygienic; in case of on-spot individually packaging of meal, the places, facilities and installations that meet the requirements shall also be provided.
The personnel of the unit taking group meal that engage in the individual packaging, and handing out of meal shall undergo physical examination every year, and shall obtain the Health Qualification Certificate.
In case of discovering any persons that have cough, fever, diarrhea or pyodermatitis, exudative dermatitis, no arrangements shall be made for such persons to engage in individually packaging and handing out of meal.
Article 23 （Report of Accident）
In case of the occurrence of suspected food poisoning accidents, the unit taking the group meal shall immediately adopt effective measures, organize the rescue and treatment, put the remaining meal under control, and within 2 hours from the occurrence of the accident, report to the DFDSA of the locality, and cooperate in the relevant investigation of the poisoning accident.
The unit taking group meal shall not conceal the situation, or make a false report, or delay in reporting the situation of suspected food poisoning accidents.
Article 24 （Tip-offs）
In case any staff members and workers of the unit taking group meal discover that the unit orders the meal from the production and operation unit that has no valid Food Hygiene License, and business license, they shall report the case to the SMFDSA or the DFDSA.
Chapter IV Supervision and Inspection
Article 25 （Examination and Inspection over the Production and Operation Unit）
The SMFDSA or the DFDSA shall, in accordance with law, strengthen the on-spot inspection and supervision over the production and operation places of the delivery unit of group meal, and regularly test the samples of meal produced and operated by the unit, in accordance with law.
The law enforcement personnel of supervision over food hygiene shall, at the time of exercising supervision and inspection over the delivery units of group meal, order it to adopt effective measures in time to make corrections or to remove a hidden danger of accident in case of identifying the acts violating the provisions of laws, regulations and these Procedures.
Article 26 （Supervision over the Hygiene of the Unit Taking Group Meal）
The SMFDSA or the DFDSA shall strengthen the routine supervision over the activities of taking meal by the units taking group meal, urge and guide the improvement of their safety administration over meal.
The SMFDSA or the DFDSA may exercise the following functions and powers in the implementation of supervision over the unit taking the group meal:
1. to enter the dining places of the unit taking group meal;
2. to test the samples from the group meal;
3. to examine the Health Qualification Certificate and the health condition of the personnel engaging in the individual packaging and handing out of the meal.
Article 27 （Controlling Measures）
The SMFDSA or the DFDSA may adopt the following controlling measures if there exists the food poisoning accident or there exists the evidence to prove that the food poisoning accident may happen:
1. to seal up the meal and its raw materials that causes the food poisoning or may cause the food poisoning;
2. to seal up the polluted places of production and operation （including the preparation room of meal of the units taking group meal）, processing utensils, and containers of food that have connection with the food poisoning accidents;
3. to order the delivery unit to take back the sold meal that causes the food poisoning or may cause food poisoning.
Article 28 （Handling of Accidents）
Having received the report on food poisoning or suspected food poisoning accident of the units taking group meal, the SMFDSA or the DFDSA shall make a detailed record, and carry out the investigation and handling in time, and adopt effective controlling measures; in case of the occurrence of major or serious food poisoning accident, or the death of person（s）, the SMFDSA or the DFDSA shall carry out the investigation and handling jointly with relevant departments in accordance with law.
Chapter V Legal Liabilities
Article 29 （Punishment on the Delivery Unit of Group Meal）
In case the delivery unit of group meal does any one of the following acts in violation of the provisions of these Procedures, the SMFDSA or the DFDSA shall order a correction; in case of refusal to make corrections, a fine of between not less than 3000 yuan and not more than 30000 yuan shall be imposed:
1. failing to provide full-time hygiene administration personnel, food hygiene inspection organ or inspectors as required;
2. failing to set up the accounting system in accordance with provisions;
3. altering the production and processing technology or enlarging the quantity of production and processing of meal without authorization;
4. delivering shredded raw vegetables, slicing prepared food, uncooked aquatic products to the units taking group meal;
In case the delivery unit violates the provisions of these Procedures, causing food poisoning accidents or other food-borne diseases, the SMFDSA or the DFDSA shall order it to stop the production and operation activities, revoke the Food Hygiene License, and impose penalties in accordance with law, and the industry and commerce department shall revoke the business license in accordance with law; in case of serious food poisoning accident, the directly responsible person shall be prosecuted for criminal liabilities in accordance with law.
In case the delivery unit violates the other provisions of these Procedures, the SMFDSA or the DFDSA shall impose punishment in accordance with the“Law of the People's Republic of China on Food Hygiene”and other laws, rules and regulations.
Article 30 （Punishment on the Units Taking Group Meal）
In case the unit taking group meal has one of the following situations in violation of the provisions of these Procedures, the SMFDSA or the DFDSA shall order a correction and a fine of not more than 1000 yuan may be cumulatively imposed:
1. to order meal from the production and operation unit that has no valid Food Hygiene License, and business license;
2. the personnel of the unit that participate in the individual packaging, and handing-out of meal have not undergone the physical examination and obtained the qualification certificate;
3. to conceal the situation, or make a false report, or delay in reporting the situation in case of the occurrence of food poisoning or suspected food poisoning accident.
In case the unit taking group meal has the accident of food poisoning in violation of these Procedures, causing personnel casualties, the wrongdoer shall bear corresponding civil liabilities.
Article 31 （Punishment on Law Enforcement Personnel）
Any law enforcement person who neglects his/her duties, abuses his/her power, engages in malpractice for selfish ends in the course of law enforcement and thus causes major accident of food poisoning serious enough to constitute a crime shall be prosecuted for criminal liabilities in accordance with law; and if the wrongful act does not constitute a crime, the wrongdoer shall be imposed administrative sanctions in accordance with law.
Article 32 （Remedy Procedures in case of Disagreeing with Specific Administrative Acts）
The party concerned who does not accept the specific administrative acts made by relevant administrative departments may apply for the administrative reconsideration or lodge an administrative lawsuit in accordance with“Law of the People's Republic of China on Administrative Reconsideration”or the“Administrative Litigation Law of the People's Republic of China”.
Chapter VI Supplementary Provision
Article 33 （Effective Date）
These Procedures shall become effective on August 11,2005.
July 11, 2005