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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.
第六條 食品應當無毒、無害、符合應當有的營養要求，具有相應的色、香、味等感官性狀。
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.
第七條 專供嬰幼兒的主、輔食品，必須符合國務院衛生行政部門制定的營養、衛生標準。
Article 8 In the process of food production or marketing, the requirements for hygiene stated below shall be conformed to:
第八條 食品生產經營過程必須符合下列衛生要求
(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）保持內外環境整潔，采取消除蒼蠅、老鼠、蟑螂和其他有害昆蟲及其孳生條件的措施，與有毒、有害場所保持規定的距離；
(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）食品生產經營企業應當有與產品品種、數量相適應的食品原料處理、加工、包裝、貯存等廠房或者場所；
(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）應當有相應的消毒、更衣、盥洗、采光、照明、通風防腐、防塵、防蠅、防鼠、洗滌、污水排放、存放垃圾和廢棄物的設施；
(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）設備布局和工藝流程應當合理。防止待加工食品與直接人口食品、原料與成品交叉污染，食品不得接觸有毒物、不潔物；
(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、飲具和盛放直接入口食品的容器，使用前必須洗凈，消毒，飲具用后必須洗凈，保持清潔；
(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）貯存、運輸和裝卸食品的容器包裝、工具、設備和條件必須安全、無害、保持清潔，防止食品污染；
(7) Ready-to-eat foods shall be kept in small packets or in nontoxic, clean packaging materials;
（七）直接入口的食品應當有小包裝或者使用無毒、清潔的包裝材料；
(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）食品生產經營人員應當經常保持個人衛生，生產、銷售食品時，必須將手洗凈，穿戴清潔的工作衣、帽；銷售直接入口食品時，必須使用售貨工具；
(9) Any water used must conform to the national hygiene standards for drinking-water in urban and rural areas;
（九）用水必須符合國家規定的城鄉生活用水衛生標準；
(10) The detergents and disinfectants used shall be safe and harmless to human health.
（十）使用的洗滌劑、消毒劑應當對人體安全、無害。
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.
對食品攤販和城市集市貿易食品經營者在食品生產經營過程中的衛生要求，由省、自治區、直轄市、農民代表大會常務委員會根據本法作出具體規定。
