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Order of the President of the People's Republic of China
(No. 9)
The Food Safety Law of the People's Republic of China, which was adopted at the 7th Session of the Standing Committee of the 11th National People's Congress of the People's Republic of China on February 28, 2009, is hereby promulgated and shall come into fore as of June 1, 2009.
President of the People's Republic of China Hu Jintao
February 28, 2009
Food Safety Law of the People's Republic of China
(Adopted at the 7th Session of the Standing Committee of the 11th National People's Congress on February 28, 2009)
| | 中华人民共和国主席令
（第九号）
《中华人民共和国食品安全法》已由中华人民共和国第十一届全国人民代表大会常务委员会第七次会议于2009年2月28日通过，现予公布，自2009年6月1日起施行。
中华人民共和国主席 胡锦涛
2009年2月28日
中华人民共和国食品安全法
（2009年2月28日第十一届全国人民代表大会常务委员会第七次会议通过）
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Contents
| | 目 录
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Chapter I General Provisions
| | 第一章 总 则
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Chapter II Monitoring and Assessment of Food Safety Risks
| | 第二章 食品安全风险监测和评估
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Chapter III Food Safety Standards
| | 第三章 食品安全标准
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Chapter IV Food Production and Business Operation
| | 第四章 食品生产经营
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Chapter V Food Inspection
| | 第五章 食品检验
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Chapter VI Import and Export of Food
| | 第六章 食品进出口
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Chapter VII Handling of Food Safety Accidents
| | 第七章 食品安全事故处置
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Chapter VIII Supervision and Administration
| | 第八章 监督管理
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Chapter IX Legal Liabilities
| | 第九章 法律责任
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Chapter X Supplementary Provisions
| | 第十章 附 则
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Chapter I General Provisions
| | 第一章 总 则
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Article 1 This Law is enacted to ensure the food safety and guarantee the safety of the lives and health of the general public.
| | 第一条 为保证食品安全，保障公众身体健康和生命安全，制定本法。
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Article 2 Those engaging in the following activities within the People's Republic of China shall abide by this Law:
| | 第二条 在中华人民共和国境内从事下列活动，应当遵守本法：
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1. food production and processing (hereinafter referred to as food production), and food circulation and catering services (hereinafter referred to as food business operation);
| | （一）食品生产和加工（以下称食品生产），食品流通和餐饮服务（以下称食品经营）；
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2. the production and business operation of food additives;
| | （二）食品添加剂的生产经营；
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3. the production and business operation of packing materials, containers, detergents and disinfectants for food and utensils and equipment for food production and business operation (hereinafter referred to as “food-related products”);
| | （三）用于食品的包装材料、容器、洗涤剂、消毒剂和用于食品生产经营的工具、设备（以下称食品相关产品）的生产经营；
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4. the use of food additives and food-related products by food producers and business operators; and
| | （四）食品生产经营者使用食品添加剂、食品相关产品；
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5. the safety management of food, food additives and food-related products.
The quality and safety management of edible primary products sourced from agriculture (hereinafter referred to as “edible agricultural products”) shall be governed by the provisions of the Law on the Quality and Safety of Agricultural Products. However, the formulation of quality and safety standards for edible agricultural products and the release of safety information about edible agricultural products shall be governed by the relevant provisions of this Law.
| | （五）对食品、食品添加剂和食品相关产品的安全管理。
供食用的源于农业的初级产品（以下称食用农产品）的质量安全管理，遵守《中华人民共和国农产品质量安全法》的规定。但是，制定有关食用农产品的质量安全标准、公布食用农产品安全有关信息，应当遵守本法的有关规定。
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Article 3 Food producers and business operators shall follow relevant laws, regulations and food safety standards when engaging in food production and business operation activities, be responsible to the society and the general public, ensure food safety, accept social supervision and assume social responsibilities.
| | 第三条 食品生产经营者应当依照法律、法规和食品安全标准从事生产经营活动，对社会和公众负责，保证食品安全，接受社会监督，承担社会责任。
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Article 4 The State Council shall establish a Food Safety Committee, of which the functions shall be prescribed by the State Council.
The health administrative department of the State Council shall undertake the comprehensive coordination function for food safety, be responsible for the assessment of food safety risks, formulation of food safety standards, release of food safety information, formulation of qualification determination conditions and inspection requirements for food inspection agencies, and organize the investigation and handling of major food safety accidents.
The quality supervision department, industry and commerce administrative department and state food and drug administrative department of the State Council shall, according to the functions as prescribed in this Law and those as provided for by the State Council, supervise and administer the food production, food circulation and catering services, respectively.
| | 第四条 国务院设立食品安全委员会，其工作职责由国务院规定。
国务院卫生行政部门承担食品安全综合协调职责，负责食品安全风险评估、食品安全标准制定、食品安全信息公布、食品检验机构的资质认定条件和检验规范的制定，组织查处食品安全重大事故。
国务院质量监督、工商行政管理和国家食品药品监督管理部门依照本法和国务院规定的职责，分别对食品生产、食品流通、餐饮服务活动实施监督管理。
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Article 5 A local people's government at or above the county level shall undertake the overall responsibility for the food safety supervision and administration within its own administrative region, uniformly lead, organize and coordinate the work of food safety supervision and administration within its own administrative region, establish a sound whole-process food safety supervision and administration mechanism, uniformly lead and exercise command in responses to food safety emergencies, improve and execute the food safety supervision and administration accountability system, and appraise, discuss and evaluate the performances of the food safety supervision and administration departments.
A local people's government at or above the county level shall, in accordance with this Law and the provisions of the State Council, determine the food safety supervision and administration functions of the health administrative department, agriculture administrative department, quality supervision department, industry and commerce administrative department, food and drug supervision and administration department at the same level. These departments shall, within the scope of their respective functions, be responsible for the food safety supervision and administration within that administrative region.
The agency established within an administrative region at a lower level by a department of the people's government at a higher level shall do a good job in the food safety supervision and administration under the uniform coordination of the local people's government.
| | 第五条 县级以上地方人民政府统一负责、领导、组织、协调本行政区域的食品安全监督管理工作，建立健全食品安全全程监督管理的工作机制；统一领导、指挥食品安全突发事件应对工作；完善、落实食品安全监督管理责任制，对食品安全监督管理部门进行评议、考核。
县级以上地方人民政府依照本法和国务院的规定确定本级卫生行政、农业行政、质量监督、工商行政管理、食品药品监督管理部门的食品安全监督管理职责。有关部门在各自职责范围内负责本行政区域的食品安全监督管理工作。
上级人民政府所属部门在下级行政区域设置的机构应当在所在地人民政府的统一组织、协调下，依法做好食品安全监督管理工作。
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Article 6 The health administrative departments, agriculture administrative departments, quality supervision departments, industry and commerce administrative departments, food and drug supervision and administration departments at and above the county level shall strengthen communication and closely cooperate with each other, and exercise the powers and assume the responsibilities under their respective functions.
| | 第六条 县级以上卫生行政、农业行政、质量监督、工商行政管理、食品药品监督管理部门应当加强沟通、密切配合，按照各自职责分工，依法行使职权，承担责任。
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Article 7 The relevant food industry associations shall strengthen the industrial self-discipline, direct food producers and business operators to engage in production and business operation according to law, boost the industrial trustworthiness, publicize and popularize the knowledge on food safety.
| | 第七条 食品行业协会应当加强行业自律，引导食品生产经营者依法生产经营，推动行业诚信建设，宣传、普及食品安全知识。
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Article 8 The state shall encourage social groups and autonomous grassroots mass organizations to carry out the work in respect of the popularization of food safety laws, regulations, standards and knowledge, advocate healthy eating styles, and enhance consumers' food safety awareness and self-protection capability.
The news media shall publicize food safety laws, regulations, standards and knowledge for the public good and, through public opinions, supervise violations of this Law.
| | 第八条 国家鼓励社会团体、基层群众性自治组织开展食品安全法律、法规以及食品安全标准和知识的普及工作，倡导健康的饮食方式，增强消费者食品安全意识和自我保护能力。
新闻媒体应当开展食品安全法律、法规以及食品安全标准和知识的公益宣传，并对违反本法的行为进行舆论监督。
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Article 9 The state shall encourage and support the basic research and application research relevant to food safety, and encourage food producers and business operators to adopt advanced technologies and advanced management criterions and grant support to them so as to enhance food safety levels.
| | 第九条 国家鼓励和支持开展与食品安全有关的基础研究和应用研究，鼓励和支持食品生产经营者为提高食品安全水平采用先进技术和先进管理规范。
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Article 10 Any entity or individual shall be entitled to report any violation of this Law which is committed during the food production and business operation process, get food safety information from relevant departments and put forward opinions and suggestions on the food safety supervision and administration work.
| | 第十条 任何组织或者个人有权举报食品生产经营中违反本法的行为，有权向有关部门了解食品安全信息，对食品安全监督管理工作提出意见和建议。
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Chapter II Monitoring and Assessment of Food Safety Risks
| | 第二章 食品安全风险监测和评估
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Article 11 The state shall establish a food safety risk monitoring system to monitor the food-borne diseases, food contamination and harmful factors in food.
The health administrative department of the State Council shall, jointly with relevant departments of the State Council, work out and execute the national food safety risk monitoring plan. The health administrative departments of the people's governments of the provinces, autonomous regions and municipalities directly under the Central Government shall, according to the national food safety risk monitoring plan, and by taking into account the actualities of their respective administration region, organize the preparation and execution of the food safety risk monitoring program for their respective administrative region.
| | 第十一条 国家建立食品安全风险监测制度，对食源性疾病、食品污染以及食品中的有害因素进行监测。
国务院卫生行政部门会同国务院有关部门制定、实施国家食品安全风险监测计划。省、自治区、直辖市人民政府卫生行政部门根据国家食品安全风险监测计划，结合本行政区域的具体情况，组织制定、实施本行政区域的食品安全风险监测方案。
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Article 12 After getting the information about the relevant food safety risks, the agriculture administrative department, quality supervision department, industry and commerce administrative department, state food and drug administrative department and other relevant departments of the State Council shall promptly notify the health administrative department of the State Council. After verifying the information jointly with the relevant departments, the health administrative department shall timely adjust the food safety risk monitoring plan.
| | 第十二条 国务院农业行政、质量监督、工商行政管理和国家食品药品监督管理等有关部门获知有关食品安全风险信息后，应当立即向国务院卫生行政部门通报。国务院卫生行政部门会同有关部门对信息核实后，应当及时调整食品安全风险监测计划。
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Article 13 The state shall establish a food safety risk assessment system to conduct risk assessment on the biological, chemical and physical hazards in food and food additives.
The health administrative department of the State Council shall be responsible for organizing the food safety risk assessment work. It shall form a food safety risk assessment expert committee composed of experts in medical science, agriculture, food, nutrition, etc., to assess food safety risks.
The safety assessment of pesticides, fertilizers, growth regulators, veterinary medicines, feeds and feed additives, etc. shall be made with the participation of experts from the food safety risk assessment expert committee.
The food safety risk assessment shall be made through scientific methods and be based on the food safety risk monitoring information, scientific data and other relevant information.
| | 第十三条 国家建立食品安全风险评估制度，对食品、食品添加剂中生物性、化学性和物理性危害进行风险评估。
国务院卫生行政部门负责组织食品安全风险评估工作，成立由医学、农业、食品、营养等方面的专家组成的食品安全风险评估专家委员会进行食品安全风险评估。
对农药、肥料、生长调节剂、兽药、饲料和饲料添加剂等的安全性评估，应当有食品安全风险评估专家委员会的专家参加。
食品安全风险评估应当运用科学方法，根据食品安全风险监测信息、科学数据以及其他有关信息进行。
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Article 14 Where the health administrative department of the State Council finds any hidden food safety risk through food safety risk monitoring or through a tip-off it receives, it shall immediately organize an inspection and a food safety risk assessment.
| | 第十四条 国务院卫生行政部门通过食品安全风险监测或者接到举报发现食品可能存在安全隐患的，应当立即组织进行检验和食品安全风险评估。
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Article 15 The agriculture administrative department, quality supervision department, industry and commerce administrative department, state food and drug administrative department and other relevant departments of the State Council shall put forward suggestions on food safety risk assessment and furnish relevant information and materials to the health administrative department of the State Council.
The health administrative department of the State Council shall timely notify the relevant departments of the State Council of the result of food safety risk assessment.
| | 第十五条 国务院农业行政、质量监督、工商行政管理和国家食品药品监督管理等有关部门应当向国务院卫生行政部门提出食品安全风险评估的建议，并提供有关信息和资料。
国务院卫生行政部门应当及时向国务院有关部门通报食品安全风险评估的结果。
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Article 16 The result of food safety risk assessment is the scientific basis for formulating and revising the food safety standards, and for exercising food safety supervision and administration.
If it concludes from the result of food safety risk assessment that any food is unsafe, the quality supervision department, industry and commerce administrative department and state food and drug administrative department of the State Council shall, according to their respective functions, immediately take corresponding measures to ensure cessation of the production and business operation of the food in question, and inform the consumers that they should stop eating it. If it is necessary to formulate or revise the pertinent national food safety standards, the health administrative department of the State Council shall do so promptly.
| | 第十六条 食品安全风险评估结果是制定、修订食品安全标准和对食品安全实施监督管理的科学依据。
食品安全风险评估结果得出食品不安全结论的，国务院质量监督、工商行政管理和国家食品药品监督管理部门应当依据各自职责立即采取相应措施，确保该食品停止生产经营，并告知消费者停止食用；需要制定、修订相关食品安全国家标准的，国务院卫生行政部门应当立即制定、修订。
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Article 17 The health administrative department of the State Council shall, jointly with the relevant departments of the State Council, make a comprehensive analysis on the status quo of food safety in light of the food safety risk assessment result and the food safety supervision and administration information. If it shows that any food is with possibly high safety risk upon the comprehensive analysis, the health administrative department of the State Council shall timely give a warning of food safety risk and make an announcement.
| | 第十七条 国务院卫生行政部门应当会同国务院有关部门，根据食品安全风险评估结果、食品安全监督管理信息，对食品安全状况进行综合分析。对经综合分析表明可能具有较高程度安全风险的食品，国务院卫生行政部门应当及时提出食品安全风险警示，并予以公布。
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Chapter III Food Safety Standards
| | 第三章 食品安全标准
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Article 18 The purpose of formulating food safety standards shall be to ensure the physical health of the general public. The food safety standards shall be scientific, reasonable, safe and reliable.
| | 第十八条 制定食品安全标准，应当以保障公众身体健康为宗旨，做到科学合理、安全可靠。
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Article 19 The food safety standards are standards for mandatory execution. Except for food safety standards, no other mandatory food standards shall be set down.
| | 第十九条 食品安全标准是强制执行的标准。除食品安全标准外，不得制定其他的食品强制性标准。
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Article 20 The food safety standards shall contain
| | 第二十条 食品安全标准应当包括下列内容：
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1. provisions on limits of pathogenic microorganisms, pesticide residues, veterinary medicine residues, heavy metals, pollutants and other substances hazardous to human health in food and food-related products;
| | （一）食品、食品相关产品中的致病性微生物、农药残留、兽药残留、重金属、污染物质以及其他危害人体健康物质的限量规定；
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2. varieties, extent of use and dosages of food additives;
| | （二）食品添加剂的品种、使用范围、用量；
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3. nutrient content requirements for staple and supplementary food exclusively for infants and other particular groups of people;
| | （三）专供婴幼儿和其他特定人群的主辅食品的营养成分要求；
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4. requirements for labels, marks and instructions relating to food safety or nutrition;
| | （四）对与食品安全、营养有关的标签、标识、说明书的要求；
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5. hygienic requirements for food production or business operation process;
| | （五）食品生产经营过程的卫生要求；
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6. quality requirements relating to food safety;
| | （六）与食品安全有关的质量要求；
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7. methods and procedures for food inspection; and
| | （七）食品检验方法与规程；
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8. other contents which are necessary to be formulated as food safety standards.
| | （八）其他需要制定为食品安全标准的内容。
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Article 21 The national food safety standards shall be formulated and announced by the health administrative department of the State Council, for which the standardization administrative department of the State Council shall provide the serial number of national standards.
The provisions on limits of pesticide residues and veterinary medicine residues, and the inspection methods and procedures thereof shall be formulated by the health administrative department and agriculture administrative department of the State Council.
The inspection procedures for slaughtered livestock and poultry shall be formulated by the relevant competent department of the State Council jointly with the health administrative department of the State Council.
Where any national product standard involves provisions of the national food safety standards, it shall assure its consistency with the national food safety standards.
| | 第二十一条 食品安全国家标准由国务院卫生行政部门负责制定、公布，国务院标准化行政部门提供国家标准编号。
食品中农药残留、兽药残留的限量规定及其检验方法与规程由国务院卫生行政部门、国务院农业行政部门制定。
屠宰畜、禽的检验规程由国务院有关主管部门会同国务院卫生行政部门制定。
有关产品国家标准涉及食品安全国家标准规定内容的，应当与食品安全国家标准相一致。
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Article 22 The health administrative department of the State Council shall consolidate the mandatory standards in the existing edible agricultural product quality and safety standards, food safety standards, food quality standards as well as relevant industrial standards on food and uniformly publish them as national food safety standards.
Before the national food safety standards as prescribed in this Law are published, the food producers and business operators shall produce food and engage in the business operation of food under the existing edible agricultural product quality and safety standards, food safety standards, food quality standards as well as relevant industrial standards on food.
| | 第二十二条 国务院卫生行政部门应当对现行的食用农产品质量安全标准、食品卫生标准、食品质量标准和有关食品的行业标准中强制执行的标准予以整合，统一公布为食品安全国家标准。
本法规定的食品安全国家标准公布前，食品生产经营者应当按照现行食用农产品质量安全标准、食品卫生标准、食品质量标准和有关食品的行业标准生产经营食品。
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Article 23 The national food safety standards shall be examined and adopted by the National Food Safety Standard Review Committee. The National Food Safety Standard Review Committee shall consist of experts in medical science, agriculture, food, nutrition, etc. and representatives from relevant departments of the State Council
The national food safety standards shall be formulated on the basis of the food safety risk assessment results, by taking into full consideration the quality and safety risk assessment results of edible agricultural products, referring to the relevant international standards and international food safety risk assessment results, and upon soliciting opinions from a wide range of food producers, business operators and consumers.
| | 第二十三条 食品安全国家标准应当经食品安全国家标准审评委员会审查通过。食品安全国家标准审评委员会由医学、农业、食品、营养等方面的专家以及国务院有关部门的代表组成。
制定食品安全国家标准，应当依据食品安全风险评估结果并充分考虑食用农产品质量安全风险评估结果，参照相关的国际标准和国际食品安全风险评估结果，并广泛听取食品生产经营者和消费者的意见。
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Article 24 In the absence of national food safety standards, local food safety standards may be formulated.
When organizing the formulation of local food safety standards, the health administrative department of the people's government of a province, autonomous region or municipality directly under the Central Government shall refer to the provisions of this Law regarding the formulation of national food safety standards and report them to the health administrative department of the State Council for archival purposes.
| | 第二十四条 没有食品安全国家标准的，可以制定食品安全地方标准。
省、自治区、直辖市人民政府卫生行政部门组织制定食品安全地方标准，应当参照执行本法有关食品安全国家标准制定的规定，并报国务院卫生行政部门备案。
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Article 25 In the absence of national food standards or local standards for the food produced by an enterprise, the enterprise shall formulate enterprise standards as the basis for organizing the production thereof. The state shall encourage food production enterprises to formulate standards more stringent than the national food safety standards or than the local food safety standards. The standards of an enterprise shall be submitted to the provincial health administrative department for archival purposes and be applied inside the said enterprise.
| | 第二十五条 企业生产的食品没有食品安全国家标准或者地方标准的，应当制定企业标准，作为组织生产的依据。国家鼓励食品生产企业制定严于食品安全国家标准或者地方标准的企业标准。企业标准应当报省级卫生行政部门备案，在本企业内部适用。
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Article 26 The food safety standards shall be available for the general public to consult free of charge.
| | 第二十六条 食品安全标准应当供公众免费查阅。
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Chapter IV Food Production and Business Operation
| | 第四章 食品生产经营
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Article 27 A food producer or business operator shall meet the food safety standards and satisfy the following requirements:
| | 第二十七条 食品生产经营应当符合食品安全标准，并符合下列要求：
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1. having places for treating food raw materials and food processing, packaging and storage, which adapt to the varieties and quantities of the food under its production or business operation; keeping the environment of the said places tidy and clean, and ensuring that they are at a prescribed distance from toxic and hazardous sites and other pollution sources;
| | （一）具有与生产经营的食品品种、数量相适应的食品原料处理和食品加工、包装、贮存等场所，保持该场所环境整洁，并与有毒、有害场所以及其他污染源保持规定的距离；
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2. having production or business operation equipment or facilities, which adapt to the varieties and quantities of the food under its production or business operation, and having the corresponding equipment or facilities for disinfection, changing clothes, toilet, day-lighting, illumination, ventilation, anti-corrosion, anti-dust, anti-fly, rat proof, mothproof, washing, disposal of waste water, and storage of garbage and waste.
| | （二）具有与生产经营的食品品种、数量相适应的生产经营设备或者设施，有相应的消毒、更衣、盥洗、采光、照明、通风、防腐、防尘、防蝇、防鼠、防虫、洗涤以及处理废水、存放垃圾和废弃物的设备或者设施；
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3. having professional food safety technicians and managerial personnel, and rules and regulations for ensuring the food safety;
| | （三）有食品安全专业技术人员、管理人员和保证食品安全的规章制度；
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4. having reasonable equipment layout and technical flowchart so as to prevent cross pollution between the food to be processed and ready-to-eat food, and between raw materials and finished products, and to prevent the food from contacting with toxic substances or unclean articles;
| | （四）具有合理的设备布局和工艺流程，防止待加工食品与直接入口食品、原料与成品交叉污染，避免食品接触有毒物、不洁物；
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5. ensuring that the cutlery, drinking sets and containers for ready-to-eat food are washed clean or disinfected prior to use, the kitchenware and utensils are washed clean after use and kept clean;
| | （五）餐具、饮具和盛放直接入口食品的容器，使用前应当洗净、消毒，炊具、用具用后应当洗净，保持清洁；
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6. ensuring that the containers, utensils and equipment for storing, transporting, loading and unloading food are safe and innocuous, are kept clean so as to prevent pollution to food, reach the necessary temperature for food safety and meet other special requirements, and that the food may not be transported together with toxic or harmful articles;
| | （六）贮存、运输和装卸食品的容器、工具和设备应当安全、无害，保持清洁，防止食品污染，并符合保证食品安全所需的温度等特殊要求，不得将食品与有毒、有害物品一同运输；
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7. having small packages or using innocuous and clean packing materials or cutlery for the ready-to-eat food;
| | （七）直接入口的食品应当有小包装或者使用无毒、清洁的包装材料、餐具；
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8. ensuring that the persons engaging the production or business operation of food shall keep personal hygiene, wash their hands clean and wear clean clothes and hats during the process of production or business operation, and that they use innocuous and clean vending devices when selling unpacked ready-to-eat food;
| | （八）食品生产经营人员应当保持个人卫生，生产经营食品时，应当将手洗净，穿戴清洁的工作衣、帽；销售无包装的直接入口食品时，应当使用无毒、清洁的售货工具；
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9. using water which conforms to the national hygiene standards for drinking water;
| | （九）用水应当符合国家规定的生活饮用水卫生标准；
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10. using detergent or disinfectant which is safe and innocuous to human body; and
| | （十）使用的洗涤剂、消毒剂应当对人体安全、无害；
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11. other requirements as prescribed in laws and regulations.
| | （十一）法律、法规规定的其他要求。
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Article 28 It is forbidden to produce or engage in business operation of the following food:
| | 第二十八条 禁止生产经营下列食品：
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1. food produced with non-food raw materials, or food containing non-food-additive chemical substances and other substances potentially hazardous to human health, or food produced with recycled food as raw materials;
| | （一）用非食品原料生产的食品或者添加食品添加剂以外的化学物质和其他可能危害人体健康物质的食品，或者用回收食品作为原料生产的食品；
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2. food in which the pathogenic microorganisms, pesticide residues, veterinary medicine residues, heavy metals, pollutants and other substances hazardous to human health exceed the limits as prescribed in the food safety standards;
| | （二）致病性微生物、农药残留、兽药残留、重金属、污染物质以及其他危害人体健康的物质含量超过食品安全标准限量的食品；
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3. staple or supplementary food exclusively for infants and other particular groups of people, of which the nutrient ingredients do not meet the food safety standards;
| | （三）营养成分不符合食品安全标准的专供婴幼儿和其他特定人群的主辅食品；
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4. food that is putrid or deteriorated, spoiled by rancid oil or fat, moldy, infested with pest, contaminated and dirty, mixed with strange objects, adulterated and impure, or abnormal in sensory properties;
| | （四）腐败变质、油脂酸败、霉变生虫、污秽不洁、混有异物、掺假掺杂或者感官性状异常的食品；
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5. meat of poultry, livestock, beasts and aquatic animals that died from disease or poisoning or for some unknown cause, and the products made of it;
| | （五）病死、毒死或者死因不明的禽、畜、兽、水产动物肉类及其制品；
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6. meat that has not been quarantined by the animal health inspection institution or has failed the quarantine or meat products that have not been inspected or have failed the inspection;
| | （六）未经动物卫生监督机构检疫或者检疫不合格的肉类，或者未经检验或者检验不合格的肉类制品；
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7. food that is contaminated by packing materials, containers or transport vehicles;
| | （七）被包装材料、容器、运输工具等污染的食品；
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8. food whose shelf-life has expired;
| | （八）超过保质期的食品；
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9. pre-packed food without labels;
| | （九）无标签的预包装食品；
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10. food, the production and business operation of which is expressly banned by the state for anti-disease purpose or for other special needs; and
| | （十）国家为防病等特殊需要明令禁止生产经营的食品；
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11. other food which does not conform to the food safety standards or requirements.
| | （十一）其他不符合食品安全标准或者要求的食品。
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Article 29 The state shall adopt a licensing system for the food production and business operation. Those intending to engage in food production, food circulation or catering services shall obtain a license for food production, food circulation or catering services.
A food producer who has obtained a food production license is not required to obtain a food circulation license when selling self-produced food at its (his) production place. A catering service provider who has obtained a catering service license is not required to obtain food production and circulation licenses when selling self-made or self-processed food at its (his) catering service place. An individual farmer is not required to obtain the food circulation license when selling self-produced edible agricultural products.
To engage in food production or business operation, a small food production or processing workshop or a food vendor shall meet the food safety requirement of this Law, namely adapting to its production or business operation scale and conditions, so as to ensure that the food which it (he) produces or operates is hygienic, nontoxic and innocuous. The relevant departments shall intensify the supervision and administration of such small food production or processing workshops and food vendors. The specific measures shall be formulated in pursuance of this Law by the standing committee of the people's congress of the province, autonomous region or municipality directly under the Central Government.
| | 第二十九条 国家对食品生产经营实行许可制度。从事食品生产、食品流通、餐饮服务，应当依法取得食品生产许可、食品流通许可、餐饮服务许可。
取得食品生产许可的食品生产者在其生产场所销售其生产的食品，不需要取得食品流通的许可；取得餐饮服务许可的餐饮服务提供者在其餐饮服务场所出售其制作加工的食品，不需要取得食品生产和流通的许可；农民个人销售其自产的食用农产品，不需要取得食品流通的许可。
食品生产加工小作坊和食品摊贩从事食品生产经营活动，应当符合本法规定的与其生产经营规模、条件相适应的食品安全要求，保证所生产经营的食品卫生、无毒、无害，有关部门应当对其加强监督管理，具体管理办法由省、自治区、直辖市人民代表大会常务委员会依照本法制定。
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Article 30 The people's government at or above the county level shall encourage small food production or processing workshops to improve their working conditions, and encourage food vendors to do business in such fixed establishments as centralized trade markets, and stores.
| | 第三十条 县级以上地方人民政府鼓励食品生产加工小作坊改进生产条件；鼓励食品摊贩进入集中交易市场、店铺等固定场所经营。
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Article 31 The quality supervision departments, industry and commerce administrative departments and food and drug supervision and administration departments at and above the county level shall, pursuant to the Administrative License Law of the People's Republic of China, examine the relevant materials submitted by an applicant under the requirements in subparagraphs (1) through (4) of Article 27 of this Law, and where necessary, conduct an on-site inspection of the production and business operation place of the applicant. If the applicant meets the prescribed conditions, it shall decide to grant it (him) a license. If it (he) does not meet the prescribed conditions, it shall decide not to grant it (him) a license, and make an explanation in writing.
| | 第三十一条 县级以上质量监督、工商行政管理、食品药品监督管理部门应当依照《中华人民共和国行政许可法》的规定，审核申请人提交的本法第二十七条第一项至第四项规定要求的相关资料，必要时对申请人的生产经营场所进行现场核查；对符合规定条件的，决定准予许可；对不符合规定条件的，决定不予许可并书面说明理由。
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Article 32 An enterprise engaging in the production or business operation of food shall establish and improve its food safety management system, strengthen the training of its employees in respect to food safety knowledge, be provided with full-time or part-time food safety managers, do a good job in inspecting the food which it produces or operates, and carry out food production and business operation activities according to law.
．．．．．． | | 第三十二条 食品生产经营企业应当建立健全本单位的食品安全管理制度，加强对职工食品安全知识的培训，配备专职或者兼职食品安全管理人员，做好对所生产经营食品的检验工作，依法从事食品生产经营活动。
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