Application Process for the Licensing of Restaurants, …industry.macaotourism.gov.mo/license/en/doc/LIGuidelines_en_050609.… · Application Process for the Licensing of Restaurants,

Application Process for the Licensing of Restaurants,

Bars and Nightclubs

Macau Government Tourist Office November, 2006 (Reprinted in June, 2009)

Application Process for the Licensing of Restaurants, Bars and Nightclubs

1

Contents

Foreword............................................................................................................. 4

Introduction to procedures................................................................................. 5

1. Preliminary stage............................................................................................................ 6

1.1 Classification of similar establishments................................................................. 6

1.2 Requirements for similar establishments................................................................ 6

1.2.1 Restaurants................................................................................................... 6

1.2.1.1 Specific requirements for premier restaurants................................ 6

1.2.1.2 Specific requirements for first-class restaurants............................. 8

1.2.1.3 Specific requirements for second-class restaurants........................ 10

1.2.2 Nightclubs................................................................................................... 11

1.2.2.1 Specific requirements for premier nightclubs................................ 11

1.2.2.2 Specific requirements for first-class nightclubs............................. 12

1.2.3 Bars............................................................................................................... 14

1.2.3.1 Specific requirements for premier bars........................................... 14

1.2.3.2 Specific requirements for first-class bars........................................ 14

1.3 Requirements for site selection............................................................................... 15

1.4 Plans and specifications of documents to be submitted.......................................... 16

1.4.1 Project alterations....................................................................................... 16

1.4.2 Water supply plan........................................................................................ 17

1.4.3 Plans for drainage and sewage disposal, grease interceptor and structure.......................................................................................................

17

1.4.4 Structural plan............................................................................................. 18

1.4.5 Circuit plan for fuse box of power equipment............................................ 18

1.4.6 Fire-fighting equipment plan and fire-fighting system design plan............. 18

1.4.7 Requirements for documents to be submitted concerning alteration to project plans……………………………....................................................

18

1.4.8 Requirements for documents to be submitted concerning structural alterations.....................................................................................................

19

1.4.9 Fuel facilities............................................................................................... 19

1.4.10 Sound Insulation devices............................................................................. 21


2

1.5 Various projects and requirements for relevant devices ......................................... 21

1.5.1 Architectural design..................................................................................... 21

1.5.2 General requirements................................................................................... 22

1.5.3 Kitchens........................................................................................................ 24

1.5.4 Sanitary devices........................................................................................... 25

1.5.5 Refrigerators................................................................................................. 26

1.5.6 Food lifts...................................................................................................... 26

1.5.7 Lighting and ventilation systems................................................................. 27

1.5.8 Grease interceptor......................................................................................... 27

1.5.9 Ventilator...................................................................................................... 27

1.5.10 Fuel facilities................................................................................................ 27

1.5.11 Soot filter and aroma elimination system..................................................... 27

1.5.12 Sewage disposal system............................................................................... 28

1.5.13 Drainage system........................................................................................... 28

1.5.14 Water supply system……............................................................................. 28

1.5.15 Noise prevention measures.......................................................................... 28

1.5.16 Pest control.................................................................................................. 29

1.5.17 Guidelines for analysis of fire-fighting safety.............................................. 29

1. Requirements for restaurants and nightclubs, with guidelines for analysis of fire-fighting safety……..…….………………………........

29

1.1 Layout, ceiling, decorations and floor.......................................... 29

1.2 Fire-fighting equipment................................................................ 30

1.3 Power equipment…...................................................................... 31

1.4 Fuel facilities................................................................................. 31

2. Requirements for bars and guidelines for fire-fighting……….…….... 32

2.1 Layout, ceiling, decorations and floor…...................................... 32

2.2 Fire-fighting equipment................................................................ 32

2.3 Power equipment.......................................................................... 34

1.5.18 Guidelines to minimize environmental impact.......…………..................... 34

1. General guidelines for controlling noise................................................ 35

2. Special guidelines for controlling noise................................................. 35

3. Guidelines for controlling soot and odours............................................ 36


3

4. Guidelines for controlling sewage......................................................... 37

2.

Application........................................................................................................................

38

2.1 Procedure and charges of license application for similar establishments.................. 38

2.1.1 Documents required for establishments in buildings under construction.... 39

2.1.2 Documents required for establishments in completed buildings................. 40

2.2 Renewal of Licence.................................................................................................. 42

3.

Construction......................................................................................................................

43

4.

Examination......................................................................................................................

44

Appendix 1:

Table I - minimum area for kitchens...................................................................

46

Table II – number of sanitary devices….………………………........................

47

Appendix 2: Buildings and locations of commemorative and artistic value……………..….

49

Appendix 3: Relevant laws and regulations………………………….................................... 54


4

Foreword An increasing number of investors are setting up restaurants, bars and nightclubs (hereinafter termed similar establishments) in the Macau SAR. The opening of similar establishments is regulated by relevant laws and regulations. In order to enable applicants to clearly understand such legal requirements, and to accelerate the licensing process, the Macau Government Tourist Office (MGTO) has formulated an ‘Application Process for the licensing of Restaurants, Bars and Nightclubs’. This guide is based on the laws and decrees which regulate buildings, projects, fire-fighting, sanitary devices, environmental impact including noise. It is divided into four stages: preparation, application, construction and examination, and elaborates on requirements including classification of similar establishments, specific requirements for different classes, site selection, design and specifications of documents. The contents for relevant laws and regulations are in this guide for those who require more in-depth information. Suggestions or questions related to this guide are welcome and may be sent to MGTO via telephone, fax, letter, e-mail or personal visit to MGTO’s offices in Alameda Dr. Carlos d' Assumpção, 335-341, Edificio Centro Hotline, 12th floor, Macau. Your valued opinions and queries will help improve the licensing procedure. *E-mail：[email protected] *Telephone number ：83971312; 83971313 *Fax number：28330518 Note: This manual provides basic information for an application for restaurants, bars or

nightclubs. Nonetheless, establishment’s design should comply with the relevant laws and clause of regulations, especially if the proposed establishment of a restaurant, nightclub or bar is located in the hotel premises, its requirement for the application must be in compliance with the regulations of law. For more details, please refer to Decree-Law 16/96/M dated 1st April and Portaria 83/96/M dated 1st April.

In case of discrepancies between English, Portuguese and Chinese versions of contents in this manual, the Chinese version shall prevail.


5

Introduction to Procedures According to the first item of Article 2 of Decree-Law 16/96/M on 1st April, licences of the first, second and third groups of establishments (restaurants, bars and nightclubs) indicated in Article 6 of the Decree-Law, are issued by the Macao Government Tourist Office. Investors may enquire about the application process and request relevant guides from the Macau Government Tourist Office by phone, e-mail, and fax, or visit MGTO at the service desk in person to enquire about documentation, procedures and taxes for licensing restaurants, bars and nightclubs. Applicants should submit an application form, relevant documents and plans. Design plans must be made by architects, civil engineers or technicians, electronic or mechanical engineers or technicians, fire-fighting engineering companies, building contractors or construction companies recognized by Lands, Public Works and Transport Bureau (DSSOPT). All theses plans require the signatures of the applicants and relevant technicians. If the application meets statutory requirements and has been approved by the Macau Government Tourist Office, then construction work can be started per the approved plans. At this time, construction licences must be submitted. Information for the application of construction licences is available at DSSOPT. If alterations are contemplated in the approved project plans in the course of decoration and reconstruction, applicants must apply to MGTO for approval. After consulting the ideas on technical issues from relevant departments, the MGTO will decide whether to approve the alteration. The applicants should apply to have equipment examined six or eighteen months (in case of the establishments in hotels under construction) from the date of receiving the notice of licence application by MGTO, otherwise the relevant permission will cease to be effective. If the examining committee finds that the project is completely in line with the approved plans and the advice from all the participating departments, and that equipment and installation conforms to statutory standards, MGTO will grant a licence within fifteen days from the date of spot examination. If a project fails examination, applicants must rectify deficiencies within the stated period, followed by a re-examination conducted by the examining committee for verification. Upon approval, MGTO will grant a licence to applicants within fifteen days of the date of examination. Similar establishments cannot commence operations until they receive a licence and complete registration for Starting Operations in the Finance Services Bureau (DFS).


6

1. Preliminary Stage

If investors can clearly understand and comply with the relevant regulations for site selection, environment, fire-fighting and hygienic safety, they are likely to obtain licences more quickly within the statutory period. All requirements will be elaborated upon in the relevant chapters. If you have questions, please feel free to make enquiries at the Licensing & Inspection Department of the Macau Government Tourist Office. 1.1 Classification of similar establishments

According to Article 6 in Decree-Law 16/96/M dated 1st April, similar establishments are classified as follows:

First group: Premier, first-class and second-class restaurants; Second group: Premier and first-class nightclubs; Third group: Premier and first-class bars; Fourth group: Drinking establishments; Fifth group: Food and beverage establishments

MGTO will be responsible for the issue of licences and the monitoring of similar establishments in the first, second and third groups.

1.2 Requirements for similar establishments

1.2.1 Restaurants

1.2.1.1 Special requirements for premier restaurants 1. General requirements: － Customer area must be separated from operation area; － Toilets must be separated according to gender; － If neither food nor drinks are prepared on the same floor as the customer

area, restaurants must be equipped with operational staircase or dumb waiters;

－ Kitchens and pantries, segregated or not, with suitable size and area; － The restaurant must be equipped with refrigeration facilities for the

preservation and freezing of food and beverages, and cater to a specific number of customers and the characteristics of food and beverages


7

served; － The restaurant must be equipped with toilet facilities reserved exclusively

for staff.

2. Restaurants located in commercial buildings where toilets are available at the same floor, there is no need to be equipped with toilet facilities, yet toilet facilities in such commercial buildings must conform to the basic requirements listed in Table II of Appendix 1; these toilet facilities must be located on the same floor as the restaurants and are for customers and staff of the restaurants only.

3. Kitchens in self-service, fast food or Japanese restaurants need not be separated from the customers, and can face the dining area.

4. Restaurants providing Chinese and Korean hotpots are permitted to prepare food on diners’ tables if proper fire-fighting safety equipment is at hand.

5. Restaurants must provide an entrance for customers independent of the staff/service entrance.

6. Premier restaurants with a customer capacity of 200 or more must install washrooms for the handicapped.

7. Areas designated for customers in restaurants must: － Install a cloakroom near the entrance; － Equip the parlour with a bar; － Determine customer capacity of the restaurant according to the area of the

restaurant to enable customers to have enough personal space and enjoy efficient service;

－ Provide smoking and non-smoking areas；－ Equip bathrooms with quality-finish materials and facilities, washtubs

with hot and cold water, and washrooms for the handicapped.

8. Only restaurants providing Oriental food are not required to equip parlours with bars.

9. Restaurant operation areas should:


8

－ Provide an entrance; － Install a kitchen with efficient, modernized, purpose-made mechanical

devices; － Install a pantry comprising two areas for storing soiled and clean cutlery.

The kitchen must not be located in the passageway between the restaurant and the pantry. The pantry must be located between the kitchen and the customer area;

－ Reserve space for the storage of food, beverages and empty bottles according to the capacity and characteristics of the restaurant;

－ Provide dressing rooms for staff.

10. Restaurants must provide an elegant environment and high-class service to customers via quality decorations and facilities.

11. Non-Oriental restaurants must provide menus for Portuguese food, Macanese food and food from other countries plus a wine list with. Each bar of the restaurant must have a “sommelier”.

12. Cookware and cutlery are the responsibility of a qualified chef.

13. Restaurants are required to recruit staff who have a fair knowledge of the Portuguese, Chinese and English languages.

14. The largest capacity of the restaurant is to be determined according to the area used by customers. The minimum parameter is 2m2 per person.

1.2.1.2 Special requirements for first-class restaurants 1. General Requirements － Customer area must be separated from operation area; － Toilets must be separated according to gender; － If neither food nor drinks are prepared on the same floor as the customer


－ Kitchens and pantries, segregated or not, with suitable size and area; － Restaurants must be equipped with refrigeration facilities for the

preservation and freezing of food and beverages, and cater to a specific number of customers and the characteristics of food and beverages served;


9

－ Restaurants must be equipped with toilet facilities reserved exclusively for staff.


3. Kitchens in self-service, fast-food or Japanese restaurants need not be separated from the customers, and can face the dining area.


5. Restaurants must provide an entrance for customers independent of the staff/service entrance.

6. Areas designated for customers in restaurants must: － Install a cloakroom near the entrance; － Equip the parlour with a bar; － Determine customer capacity of the restaurant according to the area of the

restaurant to enable customers to have enough personal space and enjoy efficient service;

－ Provide smoking and non-smoking areas；－ Equip bathrooms with quality-finish materials and facilities, washtubs

with hot and cold water, and washrooms for the handicapped.

7. Only restaurants providing Oriental food are not required to equip parlours with bars.

8. Non-Oriental restaurants must provide menus for Portuguese food, Macanese food and food from other countries plus a wine list with.

9. Cookware and cutlery are the responsibility for a qualified chef.


10

10. Restaurants must provide decorations and facilities of fair quality. The largest capacity of the restaurant is to be determined according to the area used by customers. The minimum parameter is 1.5m2 per capita.

1.2.1.3 Special requirements for second-class restaurants 1. General Requirements: － Customer area must be separated from operation area; － Toilets must be separated according to gender; － If neither food nor drinks are prepared on the same floor as the customer


－ Kitchens and pantries, segregated or not, with suitable size and area; － Restaurants must be equipped with refrigeration facilities for the


－ The restaurant must be equipped with toilet facilities reserved exclusively for staff.


3. Kitchens in self-service, fast food or Japanese restaurants need not be separated from the customers, and can face the dining area.


5. Second-class restaurants should also comply with the following general requirements:

－ Cloakroom must be installed near entrance; － Space must be reserved for the storage of food, beverages and empty

bottles.


11

6. Restaurants must be equipped with a certain quantity and acceptable quality

of facilities.

7. The largest capacity of the restaurant is to be determined according to the area used by customers. The minimum parameter is 1m2 per capita.

8. If restaurants do not provide an entrance for customers independent from the staff/service entrance, the reception of goods in the restaurant must be undertaken during the non-business hours.

1.2.2 Nightclubs

1.2.2.1 Specific requirements for premier nightclubs 1. General requirements: － Customer area must be separated from operation area; － Toilets must be separated according to gender; － If neither food nor drinks are prepared on the same floor as the customer

area, restaurant area of nightclub must be equipped with operational staircase or dumb waiters;

－ Kitchens and pantries, segregated or not, with suitable size and area; － Nightclubs must be equipped with refrigeration facilities for the


－ Nightclubs must be equipped with toilet facilities reserved exclusively for staff.

2. Nightclubs located in commercial buildings where toilets are available at the same floor, there is no need to be equipped with toilet facilities, yet toilet facilities in such commercial buildings must conform to the basic requirements listed in Table II of Appendix 1; these toilet facilities must be located on the same floor as the nightclubs and are for customers and staff of the nightclubs only.

3. Nightclubs may be installed only in buildings designated partly for residential purposes.


12

4. For calculating the capacity of customers, the minimum parameter for the nightclub is 1m2 per capita, excluding space allocated for bands and Disc Jockey.

5. In addition to general requirements, nightclubs must also: － Install an entrance composed of low visibility materials; － Provide an entrance for customers independent from the staff/service

entrance; － Install a lobby；－ Install a cloakroom near the entrance; － Provide a dance floor；－ Install a kitchen and pantry catering to the operation; － Install dressing rooms or space exclusively for staff and performers

respectively; － Reserve space for the storage of food, beverages and empty bottles.

6. Construction materials must be assured an acceptable level of noise

prevention.

7. If the nightclub provides drinks only, the counter may be used as a kitchen and for storage of cutlery. Exclusive areas for kitchen and pantry are not necessary.

8. Premier nightclubs should: － Provide elegant decorations, facilities, furniture, environment and service; － Equip bathrooms with hot and cold water, quality-finish materials and

facilities.

1.2.2.2 Specific requirements for first-class nightclubs 1. General requirements: － Customer area must be separated from operation area; － Toilets must be separated according to gender; － If neither food nor drinks are prepared on the same floor as the customer


－ Kitchens and pantries, segregated or not, with suitable size and area; － The nightclub must be equipped with refrigeration facilities for the


13

preservation and freezing of food and beverages, and cater to a specific number of customers and characteristics of the food and drinks;

－ The nightclub must be equipped with toilet facilities reserved exclusively for staff.

2. Nightclubs located in commercial buildings where toilets are available at the same floor, there is no need to be equipped with toilet facilities, yet toilet facilities in such commercial buildings must conform to the basic requirements listed in Table II of Appendix 1; these toilet facilities must be located on the same floor as the nightclubs and are for customers and staff of the nightclubs only.

3. Nightclubs may only be installed in buildings partly designated for residential purposes.

4. For calculating the capacity of customers, the minimum parameter for the nightclub is 1m2 per capita, excluding space reserved for bands and Disc Jockey.

5. In addition to general requirements, nightclubs must also: － Install an entrance made of low visibility materials; － Provide an entrance for customers independent from the staff/service

entrance; － Install a lobby; － Install a cloakroom near the entrance; － Install a dance floor; － Install a kitchen and pantry which caters to the operation; － Install dressing rooms or space exclusively for staff and performers

respectively; － Reserve space for the storage of food, beverages and empty bottles.

6. Construction materials must be assured an acceptable level of noise

prevention.

7. If the nightclub provides drinks only, the counter may be used as a kitchen and for storage of cutlery. Exclusive areas for kitchen and pantry are not necessary.


14

1.2.3 Bar

1.2.3.1 Specific requirements for premier bars 1. General requirements: － Customer area must be separated from operation area; － Toilets must be separated according to gender; － If neither the food nor beverages are prepared on the same floor as the

customer area, bar must be equipped with operational staircase or dumb waiters;

－ Kitchens and pantries, segregated or not, with suitable size and area; － Bar must be equipped with refrigeration facilities for the preservation and

freezing of food and beverages, and cater to a specific number of customers and the characteristics of food and beverages served;

－ Bar must be equipped with toilet facilities reserved exclusively for staff.

2. Bars located in commercial buildings where toilets are available at the same floor, there is no need to be equipped with toilet facilities, yet toilet facilities in such commercial buildings must conform to the basic requirements listed in Table II of Appendix 1; these toilet facilities must be located on the same floor as the bar and are for customers and staff of the bars only.

3. In addition to general requirements, bars must: － Install an entrance made of low visibility materials; － Provide an entrance for customers independent of the staff/service

entrance; － Install a cloakroom near the entrance; － Reserve space for the storage of food, beverages and empty bottles. 4. Bars must have a kitchen-pantry installed, which must be located within the

counter area. 5. For calculating the capacity of customers, the minimum parameter for the bar

is 1m2 per person. 6. Premier bars must be equipped with dressing rooms or spaces reserved

exclusively for staff and project an elegant environment with decorations and facilities to provide service of superior quality.

1.2.3.2 Specific requirements for first-class bars 1. General requirements: － Customer area must be separated from operation area;


15

－ Toilets must be separated according to gender; － If neither the food nor beverages are prepared on the same floor as the

customer area the bars must be equipped with operational staircase or dumb waiters;

－ Kitchens and pantries, segregated or not, with suitable size and area; － Bar must be equipped with refrigeration facilities for the preservation and

freezing of food and beverages, and cater to a specific number of customers and the characteristics of food and beverages served;

－ Bars must be equipped with toilet facilities reserved exclusively for staff.

2. Bars located in commercial buildings where toilets are available at the same floor, there is no need to be equipped with toilet facilities, yet toilet facilities in such commercial buildings must conform to the basic requirements listed in Table II of Appendix 1; these toilet facilities must be located on the same floor as the bar and are for customers and staff of the bars only.

3. In addition to general requirements, bars must: － Install an entrance made of low visibility materials; － Install an entrance for customers independent of the staff/service

entrance; － Install a cloakroom near the entrance; － Reserve space for the storage of food, beverages and empty bottles.

4. Bars must be equipped with a kitchen-pantry located within the counter area.

5. For calculating the capacity of customers, the minimum parameter for the bar

is 1m2 per person.

1.3 Requirements for site selection

1. Site for establishment can be in a fully-constructed building or building which under construction;

2. Establishment must hold a utility licence granted by the Lands, Public Works and Transport Department (DSSOPT);

3. Establishment cannot legally proceed to renovation without approval from the proprietor;

4. Establishment must be equipped with electricity supply;


16

5. Establishment must be equipped with water supply and sewage disposal

drainage;

6. Establishment must be equipped with sufficient fire escapes;

7. Establishment must not be used for residential purposes, even temporarily;

8. Establishment must be far from places where animals are raised and where environmental hygiene may be affected;

9. The Cultural Affairs Bureau (IC) must be consulted if the establishment is to be set up in a historical site;

10. If a restaurant employs over 30 members of staff the opinion of the Labour Affairs Bureau must be sought on safety and hygiene conditions of working environment.

1.4 Plans and specifications of documents to be submitted

Design plans must be made by architects, civil engineers or technicians, electronic or mechanical engineers or technicians, fire-fighting engineering companies, building contractors or construction companies recognised by Lands, Public Works and Transport Department (DSSOPT). All plans require the signatures of applicants and relevant technicians. The objective is to ensure that the applicant is obliged to carry out any alterations made in the establishment and enables related departments to analyze whether the layout, fit-out and facilities conform to relevant laws and regulations.

1.4.1 Project alterations 1. Location plans at a scale of 1:1000;

2. Construction floor plans, elevations and sectional plans at a scale of

1:100 should include: － Approved plans; － Combination plans (red denotes alteration and yellow denotes

cancellation); － Altered plans.

At a minimum, the aforementioned design plan should include the following

information: － Places for cooking, preparing and dealing with food; － Areas for customers;


17

－ Bathrooms; － Storerooms; － Cloakrooms for customers; － Layout of dining tables and facilities (e.g.) seats, TV, counter, storage

cabinet and stove; － All entrances, exits and interior passageways; － All windows, air-extraction /smoke-extraction /ventilation shaft, smoke

emission flue or electronic ventilation flue and air-conditioning facilities;

－ Ceiling and staircase height in establishments, and the use and area offit-out.

In accordance with the special requirements for different establishments, the aforementioned blueprint should include the following information:

－ Bathrooms for handicapped; － Parlour equipped with bar; － Smoking areas and non-smoking area; － Entrance for customers; － Entrance for operations; － Dressing rooms for staff; － Bathroom for staff; － Operation areas; － Pantry.

1.4.2 Water supply plan

Floor plan of water supply at a scale of 1:100. (Should indicate clearly the pipe calibre of water supply facilities).

1.4.3 Plans for drainage and sewage disposal, grease interceptor and structure

1. Floor plan of drainage and sewage disposal at a scale of 1:100;

2. Shop drawing of grease interceptor: Top view plans, floor plans and sectional plans;


18

3. Building structure and foundation plan at a scale of 1:100;

4. Basement floor plan of establishments at a scale of 1:100 (if establishments contain basements).

The aforementioned design must include following information: － Clearly indicate clean water and sewage system; sewage collection and

joint conditions of grease interceptor; － Flow direction of groundwater and water channel, input and output of

grease interceptor and design and standard height of sand drain within building.

1.4.4 Structural plan

1. Floor plans at a scale of 1:100;

2. Sectional plans at a scale of 1:10 or 1:20.

1.4.5 Circuit plan for fuse box of power equipment

1.4.6 Fire-fighting equipment plan and fire-fighting system design

1. Floor plan of fire-fighting equipment at a scale of 1:100– must clearly show location of relevant installation (e.g. fire distinguisher, exit instructions, automatic emergency lights, etc.);

2. If establishments are installed with fire-fighting system, a design plan of the fire-fighting system at a scale of 1:100 must be submitted in accordance with regulations that different colours be used to indicate pipes of different diameter.

Design of fire-fighting equipment and fire-fighting system can be shown in same plan.

1.4.7 Requirements for documents to be submitted concerning alteration to project plans

1. With regard to alteration in construction documentation should briefly include contents of construction items, including altered fit-out and


19

uses, plans for water supply and drainage, fire-fighting equipment, and other facilities and adopted construction materials;

2. Responsibility statement from construction plan technician, who must be an architect, civil engineer or civil engineering technician registered with DSSOPT;

3. Applicants and designers must sign aforementioned design exposition documents;

4. If neighbouring apartments dismantle/construct additional common walls or floor slabs, owners must sign an agreement statement.

1.4.8 Requirements for documents to be submitted concerning structural alteration

If establishment is to undergo structural alteration, structural proposals must be attached with documents of structural plans, calculation sheets and responsibility statement of structural plan technicians of proposed design.

1.4.9 Fuel facilities

The storage of liquid petroleum gas exceeding a volume of 53dm3 is subject to compulsory regulation. Storage equipment and gas transportation must conform to administrative regulation 28/2002 “Safety regulations of storage facilities of individual liquefied petroleum gas containers with volume not exceeding 200m3＂ and administrative regulation 30/2002 “Technical regulations of fuel piping supply facilities in the building＂. Applicants must submit plans and relevant information to the DSSOPT for approval. Moreover, if each division of the kitchen or cooking area uses heating apparatus of fuel unit power and total power of over 35kw and 50kw respectively, fuel facilities of relevant gas supply equipment should conform to technical conditions stipulated by administrative regulation 26/2002 “Safety regulations of high-power fuel equipment installation＂ and undergo relevant application and approval procedures. In additional, applicants must abide by the decision of the Fire Service Department. In accordance with aforementioned approval of relevant administrative regulations, general plans and relevant information requested are summarized below (if not listed below, it shall depend on the need of supplementary in installation approval):


20

1. Storage facilities for liquefied petroleum gas and equipment: － Storage facility’s location, environment, floor layout, construction

materials and ventilation, ancillary equipment installation, pipe location, layout, system diagrams, signs and illustrations;

－ Liquefied petroleum gas storage container, specifications, installation condition, individual and total volume in kilograms or litres and its location, layout and corresponding indications, signs and illustrations;

－ Information and illustration of electrical devices and explosion -proof equipment;

－ Fire-fighting system installation information and corresponding indications, signs and illustrations.

Petroleum gas vaporization facilities, parts of facilities (this column is only suitable for partition of storage section; if they are not separated, it will be considered per column above):

－ Vaporization facilities’ location and environment, floor layout, construction materials, ventilation, vaporization facilities and model, specifications, individual and total vaporization capability, installation and conditions, pipe system diagram and equipment location and corresponding relevant indications, signs and illustrations;

－ Information and illustration of electrical devices and explosion -proof equipment ;

－ Fire-fighting system installation information, relevant indications, signs and illustrations.

2. Fuel gas transport system and pipe section (from gas supply facilities to fuel gas area):

－ Fuel gas transport and pipe system, equipped facilities＇ floor distribution plans and relevant information, indications, signs and illustrations;

－ Pipe material and other fittings information and illustration in accordance with regulation or equivalent standard;

－ Protection measures, information and relevant indications and illustration of piping in building, ceiling and outdoor areas;


21

－ Site information and relevant illustration of fuel gas piping and other piping, electrical wire, electrical cable, switch panel and electrical points.

3. Kitchen and fuel gas stoves, heating apparatus : － Kitchen location, floor layout and fit-out details, relevant

construction details and piping material illustration, ventilation, fuel gas piping system diagram and equipment layout, fire apparatus or heating apparatus’s individual and total power, automatic safety gear and equipment installation, site space, electrical devices and facilities protection standard and space between fuel gas apparatus and relevant indications, signs and illustrations;

－ Fire-fighting system installation information and relevant indications, signs and illustrations.

1.4.10 Sound insulation devices Relevant design must consider existing special regulations, especially rules

for city construction, fire fighting and safety. The submitted design should include design details, design plans, relevant technical indicators and specifications of sound insulation capability and manual, and quantity of musical devices planned with technical parameters and manual.

1.5 Various projects and requirements for relevant devices

Standards of safety facilities and installations such as structure, fire-fighting and environmental hygiene in establishments is regulated by current law and monitored by relevant departments.

1.5.1 Architectural design 1. If establishment caters to 50 or less people, width of exit should not be less

than 0.90m.

2. If establishment caters to over 50 people but less than 100, at least two exits must be available. Width of individual exit must not be less than 1.10m while total width of exits must not be less than 2.30m.

3. If establishment caters to more than 100 people but less than 200, width of


22

exit must not be less than 1.20m while total width of exit must not be less than 2.50m.

4. If establishment caters less than 50 people, the width of the passageways should not be less than 1.00m. Or if establishment caters more than 50 people, the width of the passageways should not be less than 1.10m.

5. Exit door must open outward, and must not occupy pavement area (public roads or public pavements).

6. If the aforementioned location does not have alternative evacuation exits in

the establishment, distance between establishment and exit door must not exceed 30m. If there is choice of evacuation exit, distance must not exceed 45m (only suitable for ground floor or ground floor and loft or basement with flat); if the exit route is complicated, an appropriate proportion exit diagrammust be attached.

7. Exterior projections, such as signage, gas exhaust flue or air conditioning, must not exceed 0.5m and 0.75m, and space between them and pavements should not be less than 2.70m and 3.50m (Exterior projections of building generally not permitted in NAPE area).

8. If establishment staircase cannot adopt shape of a fan its width should not be less than 1.0m. If staircase only goes to store room or area where no one works, it may be exempt from regulations.

9. Width of staircase step should not be less than 0.23m and the height should not exceed 0.18m.

10. Clear height of staircase for people should not be less than 2.20m.

11. Clear height of kitchens should not be less than 2.20m.

12. Except for washrooms and corridors, areas for customers’ use should not measure less than 2.60m high. In a five-star or four-star hotel, the height should be at least 3.50m. In a three-star or two-star hotel, the height should be at least 3.00m.

13. Kitchens must be provided with one-hour fire resistance (CRF60) materials


23

and be of floor-slab construction (e.g.) brick wall, and separated from other parts of establishment. A half-hour fire resistance (CRF30) solid wood door with a thickness of 5 cm and automatic shutter fittings must be installed.

14. Opening area (food transfer passage by wall) of establishment kitchen and dining area should not exceed 0.2m2. Additionally, a half-hour resistant (CRF30) fire-fighting gate that closes manually or automatically should be considered.

15. Air or smoke extraction or ventilation shaft in establishment must be made or installed with inflammable materials. It should not block operation of fixed automatic sprinkler system. If it needs to pass through an unspecified area or a premise with a different function, one-hour fire resistance (CRF60) materials should be used in construction.

16. If kitchen for cooking noodles or porridge is located on side of the sole exit of establishment, only an electric stove may be used.

17. If stoves in kitchen are used solely for cooking noodles or congee, and the fuel used comprises 20 litres of kerosene, diesel or electricity, aforementioned Articles 13 and 15 may be exempted.

1.5.2 General requirements 1. Levels and ceilings － Ceilings of all areas (kitchens, store room, sanitary devices, dining area

or drinking area, passageways or other areas) should be made of firm, solid, non-flammable, anti-corrosive, easily cleanable, sterilized materials;

－ Except for washrooms and corridors, areas for customers’ use should not measure less than 2.60m high. In a five-star or four-star hotel, the height should not be less than 3.50m. In a three-star or two-star hotel, the height should not be less than 3.00m. If the areas are equipped with air conditioner to ensure good ventilation, 5 cm lower in height can be allowed.

－ If there is false ceiling, the lowest height between the false ceiling and floorboards must be the same as the aforementioned regulation.

－ If successive false ceilings unavoidable, the upper space of each area must not be linked to upper space of connected areas.


24

－ Kitchens and storerooms not permitted undertake decorations, which may result in lack of access for inspection and cleaning, such as false ceiling.

2. Walls － Walls of all areas (kitchens, storerooms, sanitary devices, drinking area

and/or dining area, passageways or other areas) must be made of smooth, firm, inflammable, anti-corrosive, easily cleanable, sterilized materials;

－ Walls of kitchens and sanitary devices and their connected passageways should be made of ceramic tiles, marble or any smooth, waterproof, light-coloured materials 1.5m or more;

－ Kitchens, storerooms and sanitary devices must not be decorated in a manner, which obstructs inspection, cleaning and sterilization, such as the use of wall panels.

3. Floorboards Floorboards in all areas (kitchens, store rooms, sanitary devices, drinking area

and/or dining area, passageways and other areas) should be made of smooth, slip-proof, firm, waterproof, inflammable, anti-corrosive, easily- cleanable, sterilized materials.

4. All restaurants, nightclubs, bars and other establishments must contain following areas, of a size regulated by relevant regulations consistent with maximum customer capacity:

－ Customer area and dining area; － Sanitary devices; － Kitchen; － Store rooms or warehouse; － Refrigerating facilities including freezing compartment.

5. The area of the kitchens, store rooms and/or warehouses must be in

proportion to total area of establishment and conform to minimum area stated in appendix of “Hotel Industry and Similar Industries Regulations” approved by “Portaria 83/96/M” dated 1st April (more details in appendix I).

6. Kitchens, storerooms and sanitary devices must not undertake decorations which may obstruct access for inspection, cleaning and sterilization, such as


25

the use of wall panels.

7. Dining area and/or drinking area, parlour and connected passageways must not undertake decorations, which may obstruct access for inspection, cleaning and sterilization, such as use of wall panels or false wall.

8. Recommended that establishments such as restaurants, nightclubs and bars install a pantry consistent with maximum customer capacity for storing tablecloths, cups, plates, forks, knives and tableware supplied for customers’ use. If amenities not sufficient, a special cupboard should be made available. The cupboard should always be closed and covered with materials, which are waterproof, ventilated, easy cleanable, and can repel dust, mice and cockroaches.

9. All establishments must provide covered containers for collecting garbage, with capacity adapted to number of customers and frequency.

10. Establishments may not be used for residential purposes, even temporarily.

1.5.3 Kitchens 1. Kitchens must provide sufficient lighting and direct and artificial ventilation

installation;

2. Kitchens must install ventilation, smoke and odour-absorbing and eliminating devices;

3. The smallest area of kitchen should conform to regulations in Table I of Appendix I;

4. Surfaces of floorboards, walls, ceilings and other supporting facilities in kitchens should be made of firm, waterproof, anti-corrosive, easily cleanable materials;

5. Floorboards of kitchens and pantries must be made of slip-proof materials, and equipped and designed with conveniently angled drainage fittings;

6. Walls must be level and smooth to the ceiling. The connecting point with floorboards and other walls should be arc shaped;


26

7. Operation area must avoid dissemination of odours and constructed to prevent noise, vibration and odious smells;

8. Food handlers must always keep their hands clean. The entrance to kitchens and suitable areas in kitchens must be installed with washbasin for staff members on a proportion of 1 sink per 20 staff members and, must be installed with siphon bend and connected to public sewage system. Liquid soap and individual towel dispenser or electric hand dryer must be made available;

9. Kitchen interior must contain designated space for cookers, cutlery and tableware (recommend each 1m2 in kitchen reserve 0.02m3 for kitchen cupboard);

10. All establishments such as restaurants, nightclubs and bars must be equipped with refrigerating facilities with temperature monitor and warning system, to preserve food and beverages; to be consistent with maximum customer capacity and food and drink characteristics;

11. Racks, tables, cupboards and operation tables must be made of smooth, firm, waterproof, anti-corrosive, easily cleanable materials (such as stainless steel). Items must also be consistent with activities of establishment and maximum customer capacity;

12. Boards made of wood or other materials must not be laid on floor of kitchens;

13. Personal possessions, including clothing, shoes, socks, luggage, rain gear, washing articles, may not be stored or put in kitchens and food storage areas;

14. All establishments such as restaurants, nightclubs and bars must be equipped with areas for storing food and beverages and glass bottles consistent with establishment characteristics and maximum customer capacity.

1.5.4 Sanitary devices 1. All sanitary devices must have running water and functioning area must be

appropriate and safe;

2. Doors of sanitary devices must be fitted with self-closing door hinges;


27

3. Sanitary devices must be equipped with direct or artificial ventilation devices for continuous renewal of air;

4. Walls, floorboards and ceiling must be decorated with waterproof, anti-corrosive, easily cleanable materials;

5. Floorboards must be provided with convenient drainage devices;

6. Sanitary devices may not be directly connected to areas used for storing, preserving and preparing food products. They must be located in appropriate places not directly facing customer areas;

7. Sanitary devices must be separated according to gender. Sanitary devices for staff members only must be installed;

8. Minimum number of sanitary devices for customers must be consistent with basic requirements in Table II of Appendix I;

9. Minimum of one toilet and sink must be provided for 40 male staff members and 30 female staff members;

10. Sanitary devices must be equipped with liquid soap and individual towel dispenser or electric hand dryer, as well as necessary sanitary articles, lighting and fixed mirrors. Each toilet cubicle must always contain toilet paper;

11. Health department neither encourages nor recommends establishments not be equipped with toilets exclusively for customers and staff members. If restaurants, nightclubs and bars are not equipped with sanitary devices, but are equipped in commercial buildings or plazas for customers and staff members of food and drink establishments, this should be stated in application for licence. Regional hygiene supervisors will provide opinions according to circumstances;

12. Sanitary devices should always be clean and in good operation.

1.5.5 Refrigerators 1. Refrigeration facilities must provide appropriate lighting;

2. Refrigeration facilities must be installed with appropriate warning systems


28

such as alarms;

3. Floors of refrigeration facilities must be clean and dry;

1.5.6 Food lifts 1. Food lift must be easily cleanable and constructed entirely of stainless steel.

All shelves must be removable for easy cleaning;

2. If there is only one food lift in an establishment such as a restaurant, a nightclub or a bar:

－ The lift must carry food and clean tableware only; or － The lift must be divided into two levels. The upper level is for food and

clean tableware, and the lower level is for remains of meals and dirty tableware.

3. If an establishment such as a restaurant, a nightclub or a bar are equipped with more than one food lift, each fit lift must clearly indicate designated use (e.g.) wording such as ‘Food and Clean Tableware Only’ or ‘Dirty Tableware Only’ must be indicated at eye level.

1.5.7 Lighting and ventilation systems 1. All establishments must be equipped with appropriate lighting and

ventilation. Natural methods more desirable but artificial lighting and ventilation facilities or devices may be adopted to improve condition of environment;

2. If natural breeze is insufficient or impossible to obtain, establishments must install sustainable fresh air facilities to increase artificial ventilation. Recommended that fresh air entrance and exhaust gas exit installed at least 2.5m high above ground outside establishment;

3. Increased ventilation must supply minimum 17m3/hr for each person. Individual air entrance and exit must be installed in different sites of establishment;

4. Fresh air entrance and exhaust gas exit must not be too close to avoid fumes of exhaust gas;


29

5. All air-ducts must be constructed to prevent entry of mice;

6. Exhaust device of ventilation system must not be installed in places that may cause disturbance or inconvenience to public.

1.5.8 Grease interceptor 1. There must be enough space for installing a sufficient number of grease

interceptors;

2. All grease and wastewater collected from kitchens, including wastewater from water troughs, wash tanks and sewage ditches on the ground, must pass through a grease interceptor of sufficient capacity before wastewater discharged to public drainage system;

3. Grease interceptors must be concealed on or underground;

4. Grease interceptors must be installed in washing area, far from food preparation and storage areas.

1.5.9 Ventilator 1. Kitchens must install air-extracting facilities;

2. Partial air-extracting facilities must be installed above stoves;

3. Air-extracting fans must be equipped with protection casing (electric fan lid).

1.5.10 Fuel facilities All flammable materials, such as petroleum gas and gasoline, must be placed in

protected areas, which are inflammable and appropriately ventilated.

1.5.11 Soot filter and aroma elimination system Kitchens and other areas used for food preparation and cooking must be installed

with effective soot filter system appropriate for function of areas for collection and elimination of odours. Their operation must not inconvenience or harm third parties.

1.5.12 Sewage disposal system Wastewater in establishments must directly be directed to public sewage system, and

all wastewater emission facilities (such as sinks, water troughs, washing tubs, toilet bowls, troughs and bathtubs) must be installed with siphon bend and trap.

1.5.13 Drainage system Kitchen floors, panty and sanitary devices must slightly incline to the channel cover

or similar water outlet, so that water can drain away in that direction.

1.5.14 Water supply system


30

All establishments such as restaurants, nightclubs and bars must be equipped with water supply system.

1.5.15 Noise prevention measures These recommendations seek to provide lowest indicator for sound insulation and noise absorbents for the similar establishments so that noise from operation of machines and equipment in establishments conform to relevant regulations of Decree-Law 54/94/M dated 14th November and should not cause any inconvenience or harm to any third party. According to this Decree-Law, making noise is considered a violation of laws and the offending party may be sued. Repeated offences can lead to cancellation of business licence or cancellation of renewal. Acoustics suppression can be installed at source of noise if necessary (e.g.) noise barriers, noise enclosures and mufflers and soundproofed louvres.

1. Recommendations on sound insulation and improvement work － Install false ceiling made of gypsum board with minimum thickness of

3cm which is 30cm apart from concrete ceiling and false ceiling paved with glass wool with a minimum thickness of 10cm and a minimum specific weight of 50kg/m3;

－ Wall should be fitted with sound absorbent.

2. Recommendations for outer wall of front facade － If front face of outer wall is made of glass, minimum thickness of

glass should be 5mm. Frame gap must be as small as possible. If frame can be opened, gap must be filled with rubber padding/silicon. Pelmet or rolling shutters must be covered with layer of glass wool to absorb noise;

－ If outer wall of front facade is opaque, it must be a brick wall with a thickness of 22cm or comprise two brick walls with a thickness of 11cm and 7cm. Both sides of the wall must be paved with plaster;

－ Doorway facing the street must be closed; － Use double-door.

3. Recommendations for remaining walls If neighbours are not similar establishments, noise absorbents should be

considered.

4. Recommendations on hi-fi equipment － Loudspeakers, bass loudspeakers and other similar devices (such as

TV screens with audio) must not be directly installed or hung on


31

structure of building (e.g. ceiling, beam and pillar). Equipment must be installed on brick walls or placed on ground;

－ Fittings must be installed to diminish effect of vibration resulting from sounds. Such fittings are commonly available in specialty shops;

－ Loudspeakers or amplifiers not permitted outside establishment even if there are tables and chairs;

－ Bass volume must be lowered after midnight.

1.5.16 Pest control 1. Each area must erect barriers to prevent the propagation and spread of

diseases (e.g. through mice and cockroaches), and prevent their access from windows, doors, pipes, floors, walls and ceiling;

2. Kitchens and other areas where food will be cooked and prepared and even the customer area must be equipped with effective electronic exterminators. Quantity of the electronic exterminator must accommodate targeted areas.

1.5.17 Guidelines for analysis of fire-fighting safety 1. Requirements for restaurants and nightclubs, with guidelines for analysis of

fire-fighting safety 1.1 Layout, ceiling, decorations and floor a) If partitions, ceiling and decoration are made of inflammable

materials, they must be protected by certain fire protection products (F.R.P.) certificated and approved as fire resistant with ability to diminish flammability.

b) If establishment is carpeted, a sample must be submitted to Fire Services Bureau to testify whether it conforms to specifications, otherwise it must be subjected to refractory treatment (i.e.) sprayed with fire resistant coating by qualified fire-fighting company. A valid certificate must also be submitted.

1.2 Fire-fighting equipment a) Design and construction works must be implemented by a

registered civil, electronic or mechanical engineers or technicians, or registered fire-fighting company according to technique standards in ‘Fire-fighting Safety Regulation’, to be examined by Fire Services Bureau. If design and construction approved, standard will be recognized;


32

b) Installed fire-fighting system (e.g.) fixed automatic sprinkler system, automatic fire detection system and fire hose reel systemmust be maintained by qualified personnel to ensure performance of systems according to regulated level of pressure and discharge. Relevant qualified personnel must submit valid maintenance certificate to Fire Services Bureau in declaration of responsibility;

c) If fire-fighting system not yet installed, proper fire-fighting system must be installed according to following:

If establishment is located in part of a building: i. Fixed automatic sprinkler system must be installed if total

area of establishment is larger than 400m2 or total capacity is larger than 1,400m3;

ii. Automatic fire detecting system must be installed if total area is larger than 200m2 and equal to or smaller than 400m2, or total capacity is larger than 700m3 and equal to or smaller than 1,400m3;

If establishment is freestanding: i. Fixed automatic sprinkler system must be installed if total

area is larger than 2,000m2 or total capacity is larger than 7,000m3;

ii. Automatic fire detection system must be installed if total area is larger than 800m2 and equal to or smaller than 2,000m2, or total capacity is larger than 2,800m3 and equal to or smaller than 7,000m3;

d) Exits (evacuation passage) must be equipped with a continuously lightened safety sign (white pattern or wording with green background colour, or green pattern or wording with white background colour) and emergency lighting. Instructions must be explicit, readily understandable and properly located to ensure that people are guided to exit without misunderstanding;

e) Establishment must be equipped with suitable number of fire extinguishers. Each establishment must provide at least two fire extinguishers to meet regulation that maximum distance to nearest fire extinguisher from any position in establishment must not exceed 15m;

f) Establishment must be equipped with an alarm system to notify


33

persons in different positions and areas of a fire. If establishment already equipped with fire hose reel system (namely alarm bells), it may be exempted from this item.

1.3 Power equipment a) Installation of power equipment in establishment must not cause

fire or spread of fire; b) Equipment for preparing food and drinks on establishment

counter must only be used with electric power, and facilities must be operated in accordance with safety standards.

1.4 Fuel equipment a) Store rooms in establishment must not contain articles

constituting a fire hazard (e.g.) petroleum gas, gasoline and oil residues, and any activities which might cause fire are prohibited in this area.

b) Volume of liquid fuel used in establishment kitchen (kerosene or oil residues) must not exceed 20 litres (four gallons), and fuel containers must be placed in safety pool to prevent leakage. Liquefied petroleum gas is permitted to be used in kitchen, but may not exceed 22 kilograms under any circumstances (two bottles, full or empty, each is 11 kilograms). Fuel bottles must be placed as far away from cookers as possible.

c) Petroleum gas not permitted to be used as fuel in kitchens located in basement.

d) If central fuel supply facilities are used in establishment kitchen, following standards must be adhered to:

i. Design of storage area of liquefied petroleum gas must conform to ‘Fire-fighting Safety Regulation’ of Decree-Law 24/95/M dated 9th June and administrative regulation 28/2002 issued by Macao Special Administrative Region on 16th December, 2002 - regulations for safety of storage facilities for individual liquefied petroleum gas containers not exceeding 200 cubic metres;

ii. Design of storage area of oil residues must conform to ‘Fire-fighting Safety Regulations’ of Decree-Law 24/95/M dated 9th June and the standard of ‘Storage Facilities and Transportation Network of Type-Three Liquid Fuel used in Buildings” issued by Commission of Inspection for


34

Installation of Combustible Products (CIIPC) on 8th

October, 1992. Remarks:

A Fire-fighting safety design must conform to other standards of ‘Fire-fighting Safety Regulations’.

B Fire-fighting system design must conform to technical standards of ‘Fire-fighting Safety Regulations’.

2. Requirements for bars and guidelines for fire-fighting 2.1 Layout, ceiling, decorations and floor a) In order to improve fire resistance and diminish flammability of

partitions, ceiling and decorations, it must be constructed with inflammable materials and protected by an approved fire protection product (F.R.P.).

b) If establishment is carpeted, a sample must be submitted to Fire Services Bureau to test for conformity to specifications, otherwise it should go through refractory treatment (i.e.) sprayed with fire resistant coating by qualified fire-fighting company. A valid certificate must be submitted.

2.2 Fire-fighting equipment a) Design and construction must be carried out by registered civil,

electronic or mechanical engineers or technicians, or registered fire-fighting company according to standards of ‘Fire-fighting Safety Regulations’ before examination by Fire Services Bureau. If design and construction pass examination, it will be approved to standard of utilization.

b) Installed fire-fighting system (e.g.) fixed automatic sprinkler system, automatic fire detection system and fire hose reel system, must be maintained by qualified personnel to ensure performance of systems conform with regulated level of pressure and discharge. Relevant qualified personnel must submit valid maintenance certificate to Fire Services Bureau as a declaration of responsibility undertaken;

c) If fire-fighting system not yet installed, proper fire-fighting system must be installed according to the following:

If establishment is located in part of a building:

i. Fixed automatic sprinkler system must be installed if total area is larger than 400m2 or total capacity exceeds 1,400m3;


35

ii. Automatic fire detecting system must be installed if total area is larger than 200m2 and equal to or smaller than 400m2, or total capacity is larger than 700m3 and equal to or smaller than 1,400m3;

If establishment is freestanding: i. Fixed automatic sprinkler system must be installed if total

area is larger than 2,000m2 or total capacity is larger than 7,000m3;

ii. Automatic fire detecting system must be installed if total area is larger than 800m2 and equal to or smaller than 2,000m2, or total capacity is larger than 2,800m3 and equal to or smaller than 7,000m3;

d) Exits (evacuation passage) must be equipped with continuously

lighted safety sign (white pattern or wording on green background, or green pattern or wording on white bottom background) and emergency lighting. Instructions must be explicit, readily understandable and properly located to ensure people guided to exit without misunderstanding;

e) Establishment must be equipped with suitable quantity of fire extinguishers. Each establishment must provide at least two fire extinguishers to conform to regulation that maximum distance to nearest fire extinguisher from any position in establishment must not exceed 15m;

f) Establishment must be equipped with audio advisory system to warn people in different positions and areas of a fire. If establishment already equipped with fire hose reel system (namely alarm bells), it may be exempted from this item.

g) If there are separated areas in establishment (e.g.) VIP rooms and karaoke rooms, these separated areas must be equipped with broadcasting and alarming systems to notify people inside the establishment, especially those in separated areas, of a fire.

2.3 Power equipment a) The installation of power equipment of establishment must not

cause fire or spread of fire;


36

b) Equipment for preparing food and drinks on establishment

counter must only be used with electric power, and facilities must be operated in accordance with safety standards.

Remarks:

A Fire-fighting safety design must conform to other standards of ‘Fire-fighting Safety Regulations’.

B Fire-fighting system design must conform to technical standards of ‘Fire-fighting Safety Regulations’.

1.5.18 Guidelines to minimize environmental impact General guidelines for controlling noise pollution, guidelines for controlling soot and aroma pollution and guidelines for controlling sewage pollution are applicable to general establishments such as cafés and restaurants. General guidelines for controlling noise pollution, special guidelines for controlling noise pollution, guidelines for controlling soot and aroma pollution and guidelines for controlling sewage pollution are applicable to general establishments equipped with open-air performance or heavy hi-fi equipment (continuous output power of loudspeakers exceeds 150 watts), such as cafés and restaurants. General guidelines for controlling noise pollution, special guidelines for controlling noise pollution, guidelines for controlling soot and aroma pollution and guidelines for controlling sewage pollution are applicable to karaoke rooms, discos, nightclubs, and bars equipped with open-air performance or heavy hi-fi equipment (continuous output power of loudspeakers exceeds 150 watts).

1. General guidelines for controlling noise pollution a) To avoid complaints, establishments must be located in a venue where

they will not disturb people nearby (e.g. residential buildings); b) Establishments must abide by laws and requirements concerning

environment and noise; c) Noise from establishment loudspeakers must not affect nearby

residents and establishment must install sound insulation and vibration isolation materials if necessary;

d) To avoid disturbing nearby residents, loudspeakers must not be used outside;


37

e) Air-conditioning, ventilation equipment and ventilation exhaust valves that may lead to noise or disturbance are recommended to adopt related sound insulation and vibration isolation measures, such as soundproof blinds, which can be used for both cooling and noise reduction;

f) Attention should be paid to impact on nearby residents of noise produced by large-scale air conditioner equipment, such as air conditioner water towers. Establishment must install related sound insulation and vibration isolation materials if necessary in order to conform to laws and requirements concerning environment and noise.

2. Special guidelines for controlling noise pollution a) To avoid complaints, establishments must be located where they will

not disturb nearby places greatly affected by noise (e.g. residential buildings). Recommended that establishments set up in hotels, commercial buildings and venues that do not impact too much on residents. Recommended that establishments do not operate between midnight and 8:00a.m.;

b) Attention should be paid to the surrounding environment to avoid noise problems resulting from numerous similar establishments in the district;

c) Establishments must install sound insulation and vibration isolation materials so that operation may meet requirements of laws and requirements concerning environment and noise;

d) From midnight to 8:00a.m., establishments must not use loudspeakers or disturb residents in nearby residential buildings, especially music in open-air performances or low frequency sounds;

e) Main door of establishment must open inwards. If main door opens outwards, proper design required (e.g. double doors with a buffer zone in between). Signage must be positioned in eye-catching place at entrance to remind customers not to make any noise when leaving establishment at night;

f) When selecting sound insulation and vibration isolation materials, establishment must use materials with different ranges of sound insulation capability that can effectively dampen sound frequencies emitted from loudspeaker. Submitted information must include ranges and coefficients of sound insulation materials of different frequencies, as well as highest sound pressure for different frequencies of loudspeakers;

g) It is not suitable to install hi-fi equipment directly on structure of


38

buildings. Recommend vibration isolation materials use transfer ratio of 95% -99%, isolation efficiency (η) at 95% - 99%, and at frequency ratio (f/fo- the ratio of driving frequency of the vibrating facilities to the fixed frequency of vibration isolation system) of 5.5-15;

h) Recommend establishment use double-glazed windows 6mm thick. Distance between two layers of glass should be 100mm-150 mm for best sound insulation.

3. Guidelines for controlling soot and odours a) Establishments must be located in a venue where they will not disturb

nearby places with soot and odours (e.g. residential buildings). To ensure sound air quality and avoid complaints, proper consideration for the nearby environment as well as installation of relevant pollution control equipment is recommended before setting up establishment;

b) In order to ensure good air quality, establishments must adopt proper measures, like installing effective soot handling and filtration equipment to minimize amount of soot and odours emitted during cooking in the kitchen and waste exhaust gas discharged from ovens through exhaust valves;

c) Exhaust valves must not be situated where they will disturb nearby residents and should therefore be placed a proper distance between exhaust valve and nearby places, which can be greatly affected by soot and odours (e.g. residential buildings or residents). To reduce impact on nearby residents, exhaust valves must be located in a place where ventilation condition is fair and where exhaust can be freely discharged without;

d) During operation, equipment for handling soot, odours and waste gas must be properly open. Periodic cleaning, inspection, maintenance and repair of equipment must be carried out by professional personnel to ensure equipment effective;

e) To reduce establishment impact on environment, restaurants are recommended to use cleaner and pure fuel, such as liquefied petroleum gas, liquefied natural gas or other cleaners, while heavy oil for industrial purpose, kerosene and firewood should be avoided.

4. Guidelines for controlling sewage a) Establishments must install proper equipment to ensure that water

quality of sewage which discharges into sewage drainage conforms to requirements of Macao’s rules on water supply and drainage;


39

b) Periodical inspection, clearance, maintenance and repair of relevant pollution controlling equipment must be carried out to ensure equipment effective;

c) To avoid environmental pollution, establishments must not discharge sewage and waste oil into rain pipes or nearby streets, and must gather and handle waste oil in a proper and effective way.


40

2. Application

2.1 Procedure and charges for applying for operation licence forestablishing similar businesses The following documents and plans must be submitted in applying for the licence of a similar business. Details of plans and specifications for documents to be submitted may be found in the “Preliminary stage” of this guidebook. MGTO will make a decision within three months of receipt of all standard documents. If renovations are foreseen, applicants must submit a plan of renovation to the DSSOPT and apply for a construction licence. Renovation projects mainly include: － Alteration projects, involving projects such as the changing of internal fit-out,

drainage and water output system, installation of fire-fighting equipment, electric equipment, power settings, ventilation systems and exhaust systems, etc;

－ Structural project: altering the structure of buildings or establishments;

－ Fire-fighting system: altering the original fire-fighting system of the building;

－ Other situations, which involve the alteration of original structures.

Relevant plans for the above construction must be submitted to DSSOPT according to different items; If the construction project involves major alterations, the DSSOPT can require applicants to render an individual professional plan (Such as drainage plan, plan of power equipment, etc.). Related plans should be submitted to MGTO at the same time. Licence charges: － Premier similar establishments: MOP 12,500 (plus 10% stamp duty); － First-class and second-class similar establishments: MOP 7,500 ( plus 10% stamp

duty ); － Charge for examination: MOP 500; － Charge for publishing licence extract in the “Gazette of the Macao Special

Administrative Region”: MOP 1,000. Overpayment refundable; supplemental payment for any deficiency.


41

2.1.1 Documents required for establishment of similar businesses in buildings under construction 1. Complete application form to commerce operation (forms available from MGTO or

download from MGTO website); Note: According to Article 34 of Decree-Law 16/96/M dated 1st April, the names of the establishments should be both in Chinese and Portuguese. Names in English or other languages may be added if necessary but please note that the meaning of these names should be basically consistent.

－ If the applicant is a company, relevant application forms must be signed by legitimate representatives of the company according to signature on identity card, with one copy of official representatives’ identification document (front and reverse side on same page) attached.

－ If applicant is an individual, he/she must sign relevant application form per official identification documents and submit one copy of official identification document (front and reverse side on same page).

－ If applicant authorizes others for application, original notarized letter of authorization or verification must be submitted and enclosed with authorized person’s photocopy of official identification document (front and reverse side on same page).

2. If the applicant is a company, an original certificate of registration within the past three months issued by the Conservatory of Commercial and Movable Property must be submitted;

3. A photocopy of the M1 business tax form from the Finance Services Bureau (DSF) must be submitted;

4. Identification document of person who submits application form must be shown;

5. Seven copies of the following documents must be submitted (one original and six copies):

－ Completed enquiry form for similar establishments (forms are available from MGTO or download from MGTO website);

－ Distribution floor plan with appropriate proportions; － Plans of every floor of the building at a scale of 1:100, so that evaluation of the

design facilities and their passageways as well as distribution for the facilities can be made (area for the related facilities and passageways should be shown


42

clearly). － For better understanding of the horizontal and vertical section of the plan, one

of the sections should reflect the area for perpendicular entry and exit; － Elevation for every building at a scale of 1:100, facing materials and colour

should be indicated; － Design plans for water supply, drainage, sewage disposal, power equipment,

streets as well as exit and entrance; － Design plans for fire-fighting system; － Memorandum of description and illustration of the project, including : a) Characteristics of building and its compatibility with surrounding area; b) Overall fit-out and main features of building; c) Materials used for building, facing and decoration; d) General characteristics of establishment, special characteristics of public

area and service area; e) Expected starting and completion date for project; Note : Design plans of all establishments must be made by architects, civil engineers

or technicians, electronic or mechanical engineers or technicians, fire-fighting engineering companies, building contractors or construction companies recognised by Lands, Public Works and Transport Department (DSSOPT). All plans require the signatures of applicants and relevant technicians.

6. Documents to be submitted for application for examination: － Licence for project; － Relevant charges for procedure (see 2.1).

2.1.2 Documents required for establishment of similar businesses in

constructed buildings 1. Completed application form for opening business (application forms

available from MGTO or download from MGTO website); Note: According to Article 34 of Decree-Law 16/96/M on 1st April, the name of the establishment should be both in Chinese and Portuguese. Names in English or other languages may be added if necessary, but please note that the meaning of these names should be basically consistent.

－ If applicant is a company, relevant application forms must be signed by legitimate representatives of company according to signature on identity cards and submit one copy of representatives’ official identification document (front and reverse side on same page).

－ If applicant is an individual, he/she must sign relevant application form


43

according to signature on his/her official identification document and submit copy (front and reverse side on same page).

－ If applicant authorizes others for application, original notarized letter of authorization or verification must be submitted, enclosed with authorized person’s photocopy of official identification document (front and reverse side on same page).

2. If applicant is a company, an original certificate of registration within past three months issued by the Conservatory of Commercial and Movable Property must be submitted;

3. A photocopy of M1 business tax form from the Finance Services Bureau (DSF) must be submitted;

4. Identification document of person who submits application form must be shown;

5. Bars and nightclubs must submit plans for sound insulation and sound-absorbing devices including design details, design, technical standards for relevant materials and manual;

6. Seven copies of following documents must be submitted (one original and six copies):

－ Completed enquiry form for similar establishments (forms available from MGTO or download from MGTO website);

－ Site distribution floor plan in appropriate proportion; － Clear horizontal and vertical sectional plans in scale of 1:100 for

building where business is established. For clarity, one of the sectional plans must identify area for perpendicular entry;

－ Elevation plans for building in scale of 1:100; － Plans for water supply, drainage, sewage disposal, power equipment

and exit and entrance; － Design plan for fire-fighting system; － Front view photo of every side of the building in size of 18cm x 24cm; － Memorandum for description and illustration of project to include: a) Characteristics of building; b) Materials used for facing and decoration; c) General characteristics for establishment, special characteristics


44

for public and service areas; d) Anticipated starting and completion date for project;

Note : Design plans of all establishments must be made by architects, civil

engineers or technicians, electronic or mechanical engineers or technicians, fire-fighting engineering companies, building contractors or construction companies recognized by Lands, Public Works and Transport Department (DSSOPT). All plans require signatures of applicants and relevant technicians.

7. Documents to be submitted for application for examination: － Licence for project; － Relevant charges for procedure (see 2.1).

2.2 Renewal of licence 1. Licence must be renewed in October every year.

2. Charge for renewal of licence: － Premier similar establishments: MOP6,250 (plus 10% stamp duty); － First-class and second-class similar establishments: MOP3,750 ( plus 10%

stamp duty );

According to Article 131 of “Portaria 83/96/M＂of 1st April, double of the

aforementioned need to be paid for overdue renewal of licence.


45

3. Construction

After application is approved by MGTO, applicants must submit the construction licence

issued by the DSSOPT in order that construction may be started according to approved plans.

Any construction project not approved by the DSSOPT will be considered illegal. Relevant

information for the application of construction licences is available at DSSOPT. If alterations

are to be made in the approved project plans in the course of decoration and reconstruction,

applicants must apply to MGTO for approval. After consulting on technical issues with

relevant departments, MGTO will make a decision on whether to approve the alteration.


46

4. Examination

Applicants should apply for inspection of facilities within 6 months upon notice from MGTO regarding approval of application (18 months is given only if a similar establishment is located in a hotel under construction), otherwise the relevant permission will cease to be effective. MGTO and the members of the examination committee will examine the premises within twenty days of receiving the application, approximately 14 working days. If the examining committee finds that the project is completely in line with the approved plans and the advice from all participating departments, and that equipment and installation conforms to statutory standards, MGTO will grant a licence within fifteen days from the date of the spot examination. If a project fails the examination, applicants must rectify deficiencies within the stated period, after which the examining committee for verification will conduct a subsequent examination. Similar establishments cannot commence operations until they receive a licence and complete registration for Starting Operations from the Finance Services Bureau (DFS).


47

Appendix 1

Table I (minimum area for kitchens) and Table II (number of sanitary devices)


48

Appendix I

Table I (minimum area for kitchens) and Table II (number of sanitary devices)

Table I Minimum area for kitchens in restaurants:

Total area of establishment with

cover

Minimum area for kitchens

Minimum area for kitchen + pantry + store room + other regions for food preparation and food

production

Below 100 or 100 m2 6 m2 30% of total area of establishment with cover, but not less than 9 m2

Below 101 to 150 m2 10 m2 25% of total area of establishment with cover, but not less than 27 m2

Below 151 to 250 m2 10 m2 23% of total area of establishment with cover, but not less than 36 m2

Above 250 m2 14 m2 21% of total area of establishment with cover, not less than 54 m2

Minimum area for kitchens in bars:

Total area of establishment with cover

Minimum area for food preparation and food making regions + store room

Below 22 or 22 m2 Not less than 5 m2

23 to 35 m2 20% of total area of establishment with cover, but not less than 7 m2




Above 185 m2 9% of total area of establishment with cover, but not less than 28 m2


49

Table II Number of sanitary devices:

Sanitary devices Capacity of customers (number of customers)

Female Male Both male and

female

Less than 25 －－ One toilet

25 to 100 One toilet

＋ one wash basinOne toilet

＋ one wash basin ＋ one urinal －

101 to 200 Two toilets

＋ two wash basins One toilet

＋ one wash basin ＋ two urinals －

201 to 300 Three toilets

＋ two wash basins

Two toilets ＋ two wash basins ＋ three

urinals －

More than 300 Four toilets

＋ three wash basins

Three toilets ＋ three wash basins ＋ four

urinals －


50

Appendix 2

List for buildings and locations of commemorative and artistic value


51

Appendix 2

Buildings and locations of commemorative and artistic value Buildings of commemorative value

A. Macao Peninsula – St. Augustine's Church (Gamboa) – St. Anthony's Church and forecourt

(Santo Antonio) – St. Dominic’s Church (St. Dominic’s

Square) – St. Lazarus’ Church and forecourt – St. Lawrence's Church and forecourt – Cathedral – St. Joseph’s Church and Seminary,

forecourt and steps – Ruins of St. Paul’s (former Mater Dei

Church), forecourt and steps – Mong Ha Fortress – Fortress of Our Lady of Bom Parto – Fortress of Our Lady of Guia and

Lighthouse – Fortress of Our Lady of the Mount – São Tiago da Barra Fortress – Dona Maria II Fortress – Wall of St. Francis Fortress – Border Gates – Government House – Na Tcha Temple, beside the Ruins of

St. Paul’s B. Taipa Island – Church of Our Lady of Carmel – Kun Iam Temple – Kun Iam Small Temple – I Leng Temple – Pak Tai Temple

– Lou Pan Si Fu Temple – Tin Hau Temple – Sam Kai Vui Kun Temple – Tou Tei Temple – Section of the old city walls – Camões Grotto – Stone plaque at Lin Fong Temple – Steps leading up to Mong Ha

Housing Estate – Civic and Municipal Affairs Bureau

(former Leal Senado) Building – Santa Casa da Misericórdia – A-Ma Temple – Bazaar Temple – Kun Iam Tchai Temple – Kun Iam Tong Temple – Lin Fong Temple – Na Tcha Temple on Calçada das

Verdades – Pao Kong Temple – Lin Kai Temple – Sam Po Temple – Kuan Tai Temple (Cheoc Ka) – Taipa Fortress, at the quay – Tin Hau Temple


52

C. Coloane Island – Church of São Francisco Xavier – Tam Kong Temple – Tin Hau Temple – Kun Iam Temple(Ka Ho)

– Sam Seng Kong Temple – Tai Wong Temple (Hac Sa) – Kun Iam Temple (Coloane)

Buildings of artistic value A. Macao Peninsula – Santa Sancha Palace – Chapel of Our Lady of Penha and

Church and Bishop’s Palace – St. Joseph’s Seminary – Casa Garden – Sir Robert Ho Tung Library – Military Club – Harbour Captaincy – Fire Station – Post Office – Red Market – Lou Lim Iok Pavilion – BNU Head Office – Pedro Nolasco da Silva

Government Primary School – Leng Nam School, located on

Estrada dos Parses – Pui Tou School, located on Rua da

Praia Grande, 107 – Pui Cheng School (Lou Lim Iok

Mansion) – Ricci School, located on Rua da

Praia Grande do Bom Parto – Dom Pedro V Theatre – St. Raphael Hospital and Garden – Bela Vista Hotel – Convent of the Precious Blood

– House on Rua do Campo, no 29

– House on Largo da Companhia de Jesus, no 4 and 6

– House on Rua Pedro Nolasco da Silva, no 26-28

– Casa Jardines – House at Avenida da República, no

6 – Pawnbroker’s Tower at Rua 5 de

Outubro, no 64 – Pawnbroker’s Tower at Rua de São

Domingos, no 6 – Pawnbroker’s Tower at Rua de

Camilo Pessanha – Pawnbroker’s Tower at Travessa

das Virtudes, no 3 – Edifico na Avenida Horta e Costa,

no 14 and 16 Island Council Building

– Building cornering Praça de Ponte de Horta and Rua das Lorchas

– Court Building – Lok Kok Restaurant located at Rua

5 de Outubro, no 159 – Mandarin’s House at Travessa de

António da Silva – House on Largo da Sé, no 1, 3, 5 – House in Travessa da Sé, no 7 – House on Estrada do Engenheiro

Trigo, no 4 – House on Avenida da Praia Grande,

no 83 – Caixa Escolar – Chinese Pharmacy located at 146,

Rua 5 de Outubro


53

B. Taipa Island – Island Council Building – Pawnbroker’s Tower located at

Corner of Travessa da Felicidade and Rua de Correia da Silva

C. Coloane Island – Public Library

Buildings of commemorative and artistic value A. Macao Peninsula – Avenida de Almeida Ribeiro/ Largo

do Leal Senado/ Largo de São Domingos

– St. Lazarus Quarter – Avenida do Conselheiro Ferreira de

Almeida (from the building cornering Estrada do Cemitério up to 95G)

– Rua and Beco da Felicidade B. Taipa Island – Largo do Carmo/ Avenida da Praia – Praca de Camões/ Rua dos

Negociantes C. Coloane Island – Largo Eduardo Marques/ Rua dos

Megociantos/ Largo do Presidente António Ramalho Eanes

– Largo and Beco do Lílau – Santo Agostinho Square – Travessa de São Paulo – Travessa da Paixão

Locations of commemorative and artistic value

A. Macao Peninsula – Coronel Mesquita Sports Ground – Barra Hill – Penha Hill – Guia Hill – Dona Maria II Hill – Mong Ha Hill – Green Island Hill – Lou Lim Ioc Gardens – Camões Garden

– Parsee Cemetery – Sun Yat Sen Municipal Park – Montanha Russa Park – São Francisco Gardens – Vitória Garden – Vasco de Gama Garden – Taipa Bridge, to São Tiago de Barra

Fortress – Rua Central/ Rua de São Lourenço/

Rua do Padre António/ Rua de Barra/ Calçada da Barra

– Ponte e Horta Square


54

B. Taipa Island – Municipal garden(s) C. Coloane Island – Avenida 5 de Outubro – Coloane Island, 80 meters above sea

level


55

Appendix 3

Relevant laws and regulations


56

Appendix 3

Relevant laws and regulations • Administrative regulation 31/2002 dated 16th December

–Fuel gas distribution network;

• Administrative regulation 30/2002 dated 16th December

–Fuel gas piping and gas supply facilities in building;


–Safety of storage facilities for individual liquefied petroleum gas containers with capacity not exceeding 200m3;


–Safety installation of high-power fuel gas facilities;

• Administrative Order 7/2002 dated 4th March • Decree-Law 81/99/M dated 15th November

–Amendment approved by Portaria83/96/M dated 1st April and ‘Regulations for Hotels and Similar Establishments’ amended by Portaria 173/97/M dated 21st July;

–Reorganization of structure of Macao Health Bureau and disbandment of Public Health Committee - Some of the regulations were abolished;

• Decree-Law 40/99/M dated 3rd August –Amendment to Decree-Law 16/96/M dated 1st April;

• Portaria 173/97/M dated 21st July –Amendment to Portaria 83/96/M dated 1st

April;

• Decree-Law 46/96/M dated 19th August –Approval for regulations for Macao water supply and drainage;


57

• Decree-Law 56/96/M dated 16th September

–“Regulation for Structure of Buildings and Bridges and Load Capacity” –Abolishment of Portaria 19053 dated 1st

March, 1962 to Order 44041 dated 18th

November, 1961;

• Law 6/96/M dated 15th July –Illegal behaviour interfering with public health and economy – Some of the regulations were abolished;

• Decree-Law 16/96/M dated 1st April –System of hotel industry and similar industries;

• Portaria 83/96/M dated 1st April –New system and regulations of hotel industry and similar industries;

• Decree-Law 40/95/M dated 14th August –Compensation for harm caused from working accidents and occupational diseases - Some of the regulations were abolished;;

• Decree-Law 24/95/M dated 9th June –“Fire-Fighting and Safety Regulations”;

• Decree-Law 54/94/M dated 14th November

–Normalization of ambient noise prevention and control;

• Decree-Law 34/93/M dated 12th July –“Legal System for Noise Created by Businesses”;

• Portaria 62/91/M dated 1st April –Extension of time limit to 2 years in third Article of Portaria 2/89/M dated 9th

January (for tax collected for issue of construction licence and monitoring);

• Portaria 7/91/M dated 14th January –Normalization of general rules for buildings in city to adjust taxation –Cancellation of Portaria 150/85/M dated 21st August;


58

• Decree-Law 37/89/M dated 22nd May –General rules on industrial safety and hygiene for offices, service establishments and commercial establishments;

• Administrative regulation 38/2003/M dated 1st December

–Establishment of fuel safety committee;

• Decree-Law 19/89/M dated 20th March –Regulation of safety for fuel products and facilities - Some of the regulations were cancelled;;

• Chief Executive Dispatch 218/2001 dated 29th October

–Announcement of “Stamp Duty Regulation” again passed by law 17/88/M dated 27th June plus full text of relevant tables;

• Decree-Law 79/85/M dated 21st August –“General Rules for City Buildings” –Cancellation of some regulations of legislative regulation 1600 dated 31st July in 1963;

• Decree-Law 56/84/M dated 30th June –Establishment of committee for buildings, landscapes and cultural heritage protection – Cancellation of Decree-Law 34/76/M dated 7th August and Decree-Law 52/77/M dated 31st

December;

• Decree-Law 83/92/M dated 31st December –Amendment of list of historical relics, building groups and scenic spots attached to Decree-Law 56/84/M dated 30th June and Portaria 90/89/M dated 31st

May.

• Law 9/83/M dated 3rd October –Formulation of regulations on eliminating building obstacles;


59

• Decree-Law 4/80/M dated 26th January –Amendment of (e) item of Articles 73 and 101 of general rules on buildings and houses in the city approved by legislative regulation 1600 dated 31st July, 1963;

• Law 17/2001 dated 17th December –Establishment of Civic and Municipal Affairs Bureau ;

• Administrative Regulation 28/2004 dated 16th August

–General rules for public places.