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Article 6 Food shall be nontoxic and harmless, conform to proper nutritive requirements and have appropriate sensory properties such as colour, fragrance and taste.
第六条 食品应当无毒、无害、符合应当有的营养要求，具有相应的色、香、味等感官性状。
Article 7 Principal and supplementary foods intended specially for infants and preschool children shall conform to the nutritive and hygienic standards promulgated by the administrative department of public health under the State Council.
第七条 专供婴幼儿的主、辅食品，必须符合国务院卫生行政部门制定的营养、卫生标准。
Article 8 In the process of food production or marketing, the requirements for hygiene stated below shall be conformed to:
第八条 食品生产经营过程必须符合下列卫生要求
(1) The environment inside and outside any food production or marketing establishment shall be kept clean and tidy; measures shall be taken to eliminate flies, rodents, cockroaches and other harmful insects and to remove conditions for their propagation; and a prescribed distance shall be kept from any toxic or harmful site;
（一）保持内外环境整洁，采取消除苍蝇、老鼠、蟑螂和其他有害昆虫及其孳生条件的措施，与有毒、有害场所保持规定的距离；
(2) An enterprise engaged in food production or marketing shall have workshops or other premises for the preparation of raw materials and for processing, packing and storage that are commensurate with the varieties and quantities of the products handled;
（二）食品生产经营企业应当有与产品品种、数量相适应的食品原料处理、加工、包装、贮存等厂房或者场所；
(3) Appropriate facilities shall be made available for disinfection, changing clothes, toilet, natural and artificial light, ventilation, prevention of spoilage, protection against dust, elimination of flies and rodents, washing of equipment, sewage discharge and the containment of garbage and other wastes;
（三）应当有相应的消毒、更衣、盥洗、采光、照明、通风防腐、防尘、防蝇、防鼠、洗涤、污水排放、存放垃圾和废弃物的设施；
(4) The layout of installations and the application of technological processes shall be rational in order to prevent contamination between foods to be processed and ready-to-eat foods, and between raw materials and finished products; food must not be placed in contact with any toxic substance or filth;
（四）设备布局和工艺流程应当合理。防止待加工食品与直接人口食品、原料与成品交叉污染，食品不得接触有毒物、不洁物；
(5) Tableware, kitchenware and containers for ready-to-eat foods must be cleaned and disinfected prior to use; cooking utensils and other utensils must be washed after use and kept clean;
（五）餐具、饮具和盛放直接入口食品的容器，使用前必须洗净，消毒，饮具用后必须洗净，保持清洁；
(6) Any containers, packagings, utensils and equipment used for the storage, transportation, loading and unloading of food as well as the conditions under which these operations are carried out must be safe, harmless and kept clean in order to prevent food contamination;
（六）贮存、运输和装卸食品的容器包装、工具、设备和条件必须安全、无害、保持清洁，防止食品污染；
(7) Ready-to-eat foods shall be kept in small packets or in nontoxic, clean packaging materials;
（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；
(8) All persons involved in food production or marketing shall maintain a constant standard of personal hygiene, taking care to wash their hands thoroughly and wear clean work clothes and headgear while preparing or selling food; also, proper utensils must be used when selling ready-to-eat foods;
（八）食品生产经营人员应当经常保持个人卫生，生产、销售食品时，必须将手洗净，穿戴清洁的工作衣、帽；销售直接入口食品时，必须使用售货工具；
(9) Any water used must conform to the national hygiene standards for drinking-water in urban and rural areas;
（九）用水必须符合国家规定的城乡生活用水卫生标准；
(10) The detergents and disinfectants used shall be safe and harmless to human health.
（十）使用的洗涤剂、消毒剂应当对人体安全、无害。
The hygienic requirements for food production or marketing undertaken by food vendors and persons engaged in the food business in urban and rural markets shall be formulated specifically according to this Law by the standing committees of the people's congresses in the provinces, autonomous regions, or municipalities directly under the Central Government.
对食品摊贩和城市集市贸易食品经营者在食品生产经营过程中的卫生要求，由省、自治区、直辖市、农民代表大会常务委员会根据本法作出具体规定。
