Article 1 is to implement the "Trial Regulations on Food Hygiene Management" forwarded by the State Council and the "prevention first" policy, strengthen the hygiene management of food traded in rural markets, ensure the hygiene quality of food on the market, and prevent These measures are specially formulated to prevent food contamination, prevent the occurrence of food poisoning and intestinal infectious diseases, and prevent the spread of livestock and poultry diseases, so as to protect people's health, support agricultural production, and better serve the realization of the overall mission in the new era. Article 2 The scope of management under these Measures refers to the various types of food, beverages and other raw materials that are allowed to be sold and operated on the market according to the policy. Article 3 The content of food hygiene work in rural market trade shall be the responsibility of the industrial and commercial administration department and the health department under the leadership of the local party committee. The departments of commerce, supply and marketing, food, animal husbandry and veterinary medicine must actively cooperate and work together to effectively Implement these measures. The health department shall be responsible for health supervision and inspection, technical guidance, and assistance in training. Article 4 All catering industries, food processing industries and various types of cooked food and beverage vendors operating in rural markets should submit an application to the industrial and commercial administration department before opening. After examination and approval by the health department, a health certificate will be issued. The department can only open business after issuing a business license. Article 5: Those who sell poultry, livestock, meat, aquatic products and other foods in rural markets must choose a location that meets sanitary conditions and return to the market. In addition, public toilets should be set up as needed, environmental sanitation should be improved, and mass publicity and education on food hygiene should be vigorously carried out. Article 6 Employees in the catering industry, food processing industry and various types of cooked food vendors and beverage vendors in rural markets must pay attention to personal hygiene and good health. Patients with infectious diseases of the digestive tract (dysentery, typhoid, infectious hepatitis), active tuberculosis, purulent or exudative skin diseases, etc. are not allowed to engage in this work. Article 7 The sale of food and raw materials under any of the following conditions is prohibited:

1. Food and raw materials that are spoiled, moldy, dirty, or contain toxic substances (including polluted toxins).

2. Poultry, livestock, beasts, meat, aquatic products and their products that have died of illness, poisoning or whose cause of death is unknown; meat that has not been inspected by the veterinary department.

3. Grains, oils, etc. soaked or mixed with pesticides.

4． The use of additives in food does not comply with national regulations.

5． Food served in containers and packaging materials that do not meet hygienic requirements.

6． Other foods that have failed inspection by the health department or are prohibited from sale by laws and regulations and are harmful to human health. Article 8 It is not allowed to pass it off as good or adulterated, and it is not allowed to sell bottled wine and cans without Wang’s registered trademark. Article 9 Food for sale must be fresh and clean, and cooked food must be cooked thoroughly. Food containers and utensils should be strictly separated from raw and cooked food. Any sale of cooked food, cut fruits and fruits, and food for direct consumption must have equipment and measures to prevent food contamination, such as fly and dust prevention. Article 10: Tableware must be washed and disinfected after use, and drinking water must be clean and hygienic. Article 11: The health department may take appropriate food samples free of charge based on the needs of health supervision and inspection. Article 12 All units and individuals that conscientiously implement these Measures and make achievements in supervision work will be praised or rewarded; violators will be criticized and educated according to the seriousness of the case, make improvements within a time limit, or be ordered to stop business, fined, confiscated, etc.; for serious cases, Those who refuse to change despite repeated admonishment and cause food poisoning shall be referred to the judicial department for punishment according to law. Article 13: Each province, city, and autonomous region may formulate practical implementation rules based on the spirit of these Measures and in conjunction with local conditions.