【文章內(nèi)容簡介】 r different products, have the name of the product, the place of manufacture, the name of the factory, the date of manufacture, the batch number (or code number), the specifications, the formula or principal ingredients, the date of expiration for guaranteed quality, the method of consumption or use, and other such information indicated in the label of the package or the product description. The product description for any food or food additive shall not contain exaggerated or false advertising. The label of the food package must be clearly printed and easy to read. Foods sold on domestic markets must have labels in the Chinese language. Article 22 With regard to the food indicated to have specific health functions, the products and its description must be submitted to the administrative department of public health under the State Council for examination and approval。 its hygiene standards and the measures for control of its production and marketing shall be formulated by the administrative department of public health under the State Council. Article 23 The food indicated to have specific health functions may not be harmful for human health。 the content of the product description shall be true, and the functions and ingredients of the product shall be identical with the information given in the product description and there shall be no false information. Article 24 Food, food additives and containers, packagings and other utensils used specially for food may be dispatched from factory or sold only after their producers have carried out inspection and found them to be up to the standards according to the hygiene standards and the hygiene control regulations. Article 25 Whenever producers or marketers of food procure supplies, they shall, in accordance with the relevant State regulations, request inspection certificates or laboratory test reports and the supplier must provide these. The scopes and types of food that requires certificates shall be specified by the administrative department of public health of the people39。s governments of the provinces, autonomous regions, or municipalities directly under the Central Government. Article 26 All persons engaged in food production or marketing must undergo an annual medical examination。 persons newly employed or serving temporarily in this field must also undergo a medical examination and may not start work until they have obtained health certificates. No persons suffering from dysentery, typhoid, viral hepatitis or other infectious diseases of the digestive tract (including pathogen carriers), active tuberculosis, suppurative or exudative dermatosis or any other disease inpatible with food hygiene, may be engaged in any work involving contact with readytoeat foods. Article 27 Enterprises engaged in food production or marketing as well as food vendors must obtain a hygiene licence issued by the administrative department of public health before they shall be permitted to apply for registration with the administrative departments of industry and merce . No person who has not obtained a hygiene licence may engage in food production or marketing. Food producers or marketers may not forge, alter or lend the hygiene licence. The measures for the issuance and control of hygiene licences shall be worked out by the administrative departments of public health of the people39。s governments of the provinces, autonomous regions, or municipalities directly under the Central Government. Article 28 Persons who run a food market of any type shall be responsible for the food hygiene control of the market, set up necessary public sanitary facilities in the market and maintain a good sanitary environment. Article 29 The administrative departments of industry and merce shall be responsible for the control of food hygiene on urban and rural markets。 the administrative departments of public health shall be responsible for the supervision and inspection of food hygiene. Article 30 Imported foods, food additives and containers, packagings, utensils and equipment used for food must ply with the national hygiene standards and the hygiene control regulations. The abovementioned imports shall be subject to hygiene supervision and inspection by the frontier agencies for hygiene supervision and inspection of imported food. Only those proved to be up to the standards through inspection shall be allowed to enter the territory. The Customs authorities shall grant clearance of goods on the strength of the inspection certificate. When declaring such products for inspection, the importer shall submit the relevant data and inspection reports on the pesticides, additives, fumigants and other such substances used by the exporting country (region). The imports mentioned in the first paragraph shall be subject to inspection in accordance with the national hygiene standards. In the absence of the national hygiene standards for such imports, the importer must provide the hygiene evaluation data prepared by the health authorities or organization of the exporting country (region) to the frontier agencies for hygiene supervision and inspection of imported food for examination and inspection and such data shall also be reported to the administrative department of public health under the State Council for approval. Article 31 Foods for export shall be subject to hygiene supervision and inspection by the national inspection agency for import and export modities. The Customs authorities shall grant clearance of export modities on the basis of the certificates issued by the national inspection agency for import and export modities. Chapter VII Food Hygiene Supervision Article 32 The administrative departments of public health of the local people39。s governments at or above the county level shall exercise their functions and duties for food hygiene supervision within the scope of their jurisdiction.