1. Prepare the application materials. Applicants need to prepare relevant materials, including the food business license application form, the identity certificate of legal person or operator, the site lease contract or the property right certificate, etc.

2. Submit application materials. Submit the prepared application materials to the local food and drug supervision and administration department or submit the application online;

3. On-site inspection. The food and drug supervision and administration department will arrange a special person to conduct on-site inspection of the applicant's premises, facilities, equipment and hygiene;

4. Review and appraisal. The food and drug supervision and administration department will review and evaluate according to the on-site inspection results;

5. issue licenses. After passing the examination, the food and drug supervision and administration department will issue the Small Catering Service License. The license is valid for 3 years and needs to be reapplied after the expiration.

The conditions for handling small catering licenses usually include the following aspects:

1, catering business premises meet hygiene standards: small catering business premises should meet hygiene standards, including sanitary environment, facilities and equipment, etc. Relevant health standards will vary from region to region and are generally formulated by local health departments;

2. Catering operators meet the qualification requirements: small catering operators should have corresponding qualifications, including health knowledge and food safety knowledge. In some areas, operators need to attend training courses and obtain relevant certificates;

3. Catering business premises meet the planning and use requirements: small catering business premises should meet the relevant planning and use requirements, such as not occupying residential areas or commercial buildings in violation of regulations;

4. Catering business premises meet fire safety requirements: small catering business premises shall meet fire safety requirements, including fire-fighting facilities and fire-fighting equipment.

To sum up, applicants should strictly abide by relevant laws, regulations and operating procedures when applying for small-scale catering licenses to ensure that the premises, facilities, equipment and environment meet the hygiene standards. At the same time, after obtaining a small catering license, it should be operated in strict accordance with the licensing requirements to ensure food safety and hygiene.

Legal basis:

Article 12 of the Measures for the Administration of Food Business License

To apply for a food business license, the following materials shall be submitted to the local food and drug supervision and administration department at or above the county level where the applicant is located:

(1) An application for a food business license;

(two) a copy of the business license or other qualification documents;

(three) the layout of major equipment and facilities, operating procedures and other documents that are suitable for food business;

(four) food safety self-inspection, health management of employees, incoming inspection records, food safety accident handling and other rules and regulations to ensure food safety.

Where vending equipment is used to sell food, the applicant shall also submit the product qualification certificate of the vending equipment, the specific location, the name, residence, contact information of the operator, and the publicity method of the food business license.

Where the applicant entrusts others to apply for a food business license, the agent shall submit the power of attorney and the identity certificate of the agent.