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Say 'no' to oil smoke pollution and noise pollution! The "Guangzhou Catering Place Pollution Prevention and Control Regulations" have been officially implemented


Time:

2023-08-21

Say 'no' to oil smoke pollution and noise pollution! The "Regulations on the Prevention and Control of Pollution in Catering Places in Guangzhou" was officially implemented on August 15, 2023.

The "Regulations on the Prevention and Control of Pollution in Catering Places in Guangzhou" were officially implemented on August 15, 2023. The system was designed to address the prominent problems in the prevention and control of pollution in catering places, clarify the main responsibilities of catering operators, strengthen grassroots governance, promote diversified co governance, and promote the green development of the catering industry with technological guidance.

 

Strengthen source control and clarify site selection requirements for catering service projects

The "Regulations" emphasize the scientific guidance and source control of pollution prevention and control in catering venues by the government, focusing on solving the problem of promoting and assisting the selection of catering venues, and providing a safe, transparent, and predictable operating environment for catering industry operators.

1. Clarify the site selection requirements for catering service projects, strengthen the requirements for catering site selection in Article 10 of the "Regulations", provide examples of restricted areas for catering site construction, and fully consider the development of catering in Guangzhou and the daily life needs of the people. Set exceptions for catering sites with less oil smoke, less odor, and less exhaust gas, such as desserts, stews, pastries, pastries, and herbal teas, reflecting the pollution prevention and control concept of combining dredging and blocking.

2. Consolidate local practical experience in legislation, clarify that food districts should build specialized centralized treatment facilities for oil fume and sewage according to management requirements, and solve the problem of oil fume disturbing residents in catering agglomeration areas.

3. Establish a guidance system for the selection of catering venues, and through the preparation and publication of pollution prevention and control guidelines for catering venues, which are accurately distributed by relevant government departments and actively guided, inform operators of prohibited regulations and administrative penalty risks, guide operators to correctly select locations, and reduce information bias.

4. Innovate the establishment of internet platforms, real estate enterprises, and venue rental lenders' reporting and disclosure obligations related to catering site selection, prohibit catering operators who do not meet the site selection requirements from entering the platform, renting shops, and houses, prevent some catering projects that do not meet pollution prevention and control management requirements from being transferred to "underground" operations, and cause pollution to the surrounding environment, in response to the focus of public complaints.

 

Strengthen the main responsibility and reduce noise pollution

The "Regulations" clarify the main responsibility of catering service operators for the prevention and control of pollution in catering venues, and make targeted provisions for the prevention and control of four types of pollution sources in catering venues: oil smoke, odor, sewage, and noise.

1. Focusing on the "pain points" of catering oil fume treatment, standardizing the design, installation, use, and maintenance management of dedicated flue buildings, requiring that the height of dedicated flue oil fume discharge outlets and the distance control from surrounding residential buildings should meet the requirements, and the direction of discharge outlets should avoid easily affected buildings or pedestrian passages, and clarifying the management responsibilities of dedicated flue managers.

2. Require catering venues to install specialized pollution prevention and control facilities such as oil fume purification, odor treatment, drainage and sewage treatment, sound insulation, noise reduction, and vibration reduction in accordance with the law, and regularly clean and maintain them, and keep records of their accounts.

3. Clarify the sewage discharge requirements for catering facilities, emphasizing that catering facilities located in different areas must undergo corresponding treatment of sewage and comply with relevant national and local standards and regulations on water pollutant discharge before discharge.

4. It is stipulated that restaurants should install noise generating equipment such as exhaust fans, blowers, cooling towers, and air conditioners in a scientific and reasonable manner, take sound insulation, noise reduction, and vibration reduction measures, regularly maintain and maintain them, and conduct noise monitoring once a year to reduce noise pollution.

 

What are the regulations on the prevention and control of oil fume pollution in catering establishments? Study together

Article 7

Catering venues should use clean energy such as gas, electricity, and solar energy in accordance with regulations, and the use of high polluting fuels such as coal is prohibited.
Promote the use of energy-saving stoves and smokeless stoves in catering venues.

 

Article 17

Catering venues that emit oil fume should install oil fume purification facilities that match their business scale and cooking process and maintain normal use, or take other oil fume purification measures to ensure that oil fume meets the emission standards; Catering venues that produce odors should also install odor treatment facilities and maintain normal use; Large and medium-sized catering venues should also install online monitoring equipment; Other catering venues shall conduct oil smoke monitoring at least once a year on their own or entrust qualified monitoring institutions to truthfully record it, and the storage period of the recording materials shall not be less than one year.

The sampling points and sampling platforms for the emission outlets of oil fume pollutants in catering establishments shall be set up in accordance with national and local standards and regulations for oil fume emissions.

 

Article 18

Catering service operators shall maintain and maintain dedicated flues, fume purification facilities, and odor treatment facilities to ensure their normal use. They shall clean and maintain the dedicated flues, fume purification facilities, and odor treatment facilities on their own or by entrusting a third party unit on a quarterly basis, and truthfully record them. The retention period of the record materials shall not be less than one year.

 

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