Article 1: In order to strengthen the production, operation, and management of halal food, protect the legitimate rights and interests of ethnic minorities, enhance ethnic unity, and develop the ethnic economy, these regulations are formulated in accordance with relevant national laws and regulations, and in conjunction with the actual conditions of this province. Article 2 The term "halal food" as mentioned in these Regulations refers to various foods produced and sold in accordance with the halal dietary customs of ethnic minorities who believe in Islam. Article 3 Anyone engaged in the production, operation, management and related activities of halal food within the administrative jurisdiction of this province shall comply with these regulations. Article 4 These Regulations shall be organized and implemented by the administrative departments for ethnic affairs of the people's governments at or above the county level. Food and drug supervision and administration, industrial and commercial administration, animal husbandry and veterinary, health administration, quality and technical supervision, commerce, public security and other departments at all levels should supervise and manage the production and operation of halal food in accordance with their respective responsibilities. Article 5 People's governments at all levels shall actively support the production and operation of halal food, and relevant departments may provide preferential treatment when collecting relevant fees from units and individuals that produce and operate halal food. Article 6 Units and individuals that produce and operate halal food shall meet the following conditions:

(1) The legal representative of an enterprise specializing in the production and operation of halal food is a citizen of an ethnic minority with halal dietary customs.

(2) The main person in charge or business person in charge of a unit that also operates halal food is a citizen of an ethnic minority with halal dietary customs.

(3) Self-employed persons are citizens of ethnic minorities with halal dietary customs.

(4) Operators in positions such as purchasing, processing, storage, and sales must be ethnic minority citizens with halal dietary customs.

(5) Have a management system that conforms to the halal dietary customs of ethnic minorities. Article 7 When applying for a business license for the production and operation of halal food, units and individuals shall submit the following supporting materials at the same time:

(1) The legal representative of the enterprise, the principal person in charge of the unit or The original and photocopy of the business leader’s ID card and appointment letter; the ID card and photocopy of the individual and private owner.

(2) The total number of employees and the list and original ID cards of ethnic minority employees with halal dietary customs.

(3) Other relevant written explanatory materials that comply with the provisions of these Regulations on the production and operation of halal food. Article 8 The names of enterprises that produce and operate halal food should use the ethnic names of ethnic minorities with halal dietary customs or other words that are consistent with halal dietary customs.

Halal catering businesses are not allowed to use names related to alcohol such as restaurants, hotels, and restaurants. Article 9 Units and individuals that produce and operate halal food shall hang the following signs in conspicuous places:

(1) Enterprise name plaque;

(2) Business license;

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(3) Food production and operation license or approval certificate;

(4) Approved Arabic signs and flags related to "halal". Article 10 Warehouses, storage equipment, production and processing machinery and equipment, sales counters, containers, measuring instruments, transportation vehicles and halal food packaging used for the production and operation of halal food must be printed and affixed with the word "halal" Special identification. Article 11 Large-scale non-staple food shopping malls and markets should set up halal food sales points.

In places with a large floating population such as airports, railway stations, passenger terminals, docks, tourist areas (points), etc., halal food sales points should be set up as needed. Article 12 Employees who produce and operate halal food are not allowed to bring foods and raw materials that are prohibited by halal customs into halal food production and operation sites.

Isolation measures that comply with halal dietary customs should be adopted between halal food production and processing sites and non-halal food production and processing sites, and between halal food sales sites and non-halal food sales sites. Article 13 The establishment of halal livestock and poultry slaughtering plants and sites shall meet the requirements of facilitating the production and operation of halal food and the lives of ethnic minorities, and shall be reasonably laid out.

The slaughtering of halal livestock and poultry should be carried out by designated professionals in accordance with halal dietary customs. Article 14 Halal food raw materials must be purchased from approved halal supply factories and points.

Halal food or raw materials purchased from other places must have a halal food label of the place of origin or other valid certificates. Article 15 If it is necessary to change the production and operation outlets of halal food due to urban construction and other reasons, the interests of ethnic minorities with halal dietary customs shall be taken into account during demolition and resettlement.

Article 16 The administrative departments for ethnic affairs at or above the county level may hire persons with professional knowledge to serve as supervisors. Supervisors can supervise halal food production and business activities with a certificate. Article 17 Anyone who violates these regulations and commits any of the following acts shall be ordered by the administrative department for ethnic affairs at or above the county level to make corrections within a time limit, and the operator shall be fined not less than RMB 1,000 but not more than RMB 5,000:

( 1) Employing or employing personnel from ethnic groups with non-halal dietary customs to replace ethnic minorities with halal dietary customs to produce and operate halal food;

(2) Equipment for the production and operation of halal food listed in Article 10 of these Regulations , utensils and halal food packaging, etc. do not use special signs with the word "halal", or are mixed or used in conjunction with equipment and utensils that are not for the production and operation of halal food;

(3) Failure to conspicuously Posting various stipulated signs at the correct location;

(4) The packaging, trademarks and logos of halal food have text content and patterns that are not in compliance with halal dietary customs.