Planning, city appearance and urban management law enforcement, health, industry and commerce and other administrative departments shall, in accordance with their respective responsibilities, do a good job in the prevention and control of environmental pollution in the catering service industry. Article 5 All units and individuals have the obligation to protect the environment and have the right to report and accuse the catering services that pollute and destroy the environment. Article 6 Urban planning shall, in accordance with the requirements of environmental functional zones, rationally plan the layout of catering services. In the process of urban reconstruction and development, the business areas where catering services are relatively concentrated should be planned.
Real estate development enterprises that develop and build residential projects should clearly support the construction of catering service facilities of corresponding scale in the construction plan of residential projects according to the construction scale.
Buildings used for catering services should be designed with special flue and sewage treatment facilities for catering services, and the installation position of pollution prevention facilities such as waste gas and noise should be marked. Seventh new construction, renovation and expansion (hereinafter referred to as the new office) catering service projects shall submit environmental impact assessment documents to the competent administrative department of environmental protection according to law. If the environmental impact assessment document has not been examined and approved, the administrative department for industry and commerce shall not issue a business license. Eighth the following places or regions shall not be new catering service projects:
(1) Residential buildings (including floors adjacent to residential floors in mixed commercial and residential buildings);
(two) within the scope of the first-class protection zone of drinking water surface water source and the second-class protection zone of drinking water surface water source without centralized sewage treatment facilities. Article 9 Where a new catering service project is set up in a residential area, a residential area, a hospital, a school, a social welfare institution and other environmentally sensitive areas, and within 30 meters of the boundary of a cultural relics protection unit, the competent administrative department of environmental protection shall solicit the opinions of the operators and the direct stakeholders in the project location through announcement, hearing or other forms before approving the environmental impact assessment document. If it is really necessary to build a new office, the horizontal distance between the fume outlet and the mechanical vent shall be not less than 20 meters from the nearest point of the boundary of the main functional buildings such as the adjacent residential houses, hospitals, schools, social welfare institutions or cultural relics protection units.
The newly-built catering service industry, which integrates processing, production and provision of consumer places, shall have an operating room area of not less than eight square meters and an indoor area of not less than thirty square meters. Tenth catering service projects equipped with pollution prevention facilities shall meet the following conditions:
(a) installation of oil fume and waste gas purification devices and special oil fume exhaust pipes that match its business scale, and the installation of oil fume exhaust pipes shall comply with relevant standards; Where the height of the building is less than 24 meters and there is no special flue, the vent outlet shall be more than 1.5 meters higher than the highest point of the building, and the vent outlet shall not directly face the street and shall avoid residential buildings and other vulnerable buildings;
(2) Installation of sewage treatment facilities such as oil separation, grating and residue filtration that match its business scale;
(three) installation of sound insulation, noise reduction and shock absorption facilities to prevent environmental noise from exceeding the standard. Eleventh new catering service project pollution prevention facilities should be designed, constructed and put into use at the same time as the kitchen facilities. After the completion of pollution prevention and control facilities, it shall timely apply to the competent administrative department of environmental protection for completion and acceptance. The competent administrative department of environmental protection shall issue an acceptance opinion within ten days from the date of receiving the application. If the situation is complicated and the acceptance opinions cannot be issued within the prescribed time limit, it may be extended for ten days with the approval of the person in charge of the administrative department of environmental protection.
If the pollution prevention and control facilities of the newly-established catering service project have not been completed or have not passed the completion and acceptance by the competent administrative department of environmental protection, they shall not operate. Article 12 Where the existing catering service project business premises are renovated or the layout of flue and stove is changed, resulting in significant changes in the facilities for preventing and controlling oil smoke, sewage and noise pollution, it shall re-apply for completion acceptance in accordance with the provisions of Article 11 of these Measures. Thirteenth operators shall abide by the following provisions in their business activities:
(1) Clean energy sources such as natural gas, coal gas, liquefied petroleum gas, electricity, etc. should be used in the urban built-up area. If the existing catering service projects have not been used, they should be switched to clean energy sources within the time limit prescribed by the competent administrative department of environmental protection;
(two) the fume purification device and oil-water separation facilities shall be cleaned and maintained in a timely manner according to the technical requirements of the products to ensure the normal operation of pollution prevention facilities such as the fume purification device and oil-water separation;
(three) set up special containers indoors to collect and store the kitchen waste and meal waste; Waste edible oils and fats should be stored separately and sealed, and handed over to qualified units for treatment;
(four) the installation of outdoor units of air conditioners, ventilation and noise emission devices and other equipment shall conform to the corresponding installation specifications, city appearance standards and regional environmental noise standards;
(five) to declare and register the discharge of pollutants according to law.