Type of catering business license:

1. Business License for Individual Industrial and Commercial Households;

2. Business License of Sole proprietorship enterprise;

3. Partnership Business License;

4. Business License of Enterprise as a Legal Person;

5. Business License of Farmers' Specialized Cooperatives;

6. Business License of Enterprise.

Processing flow of catering license:

1. The applicant submits an application to the local administrative examination and approval service center;

2. If there are errors in the application materials that can be corrected on the spot, the applicant shall be allowed to correct them on the spot. If the application materials are incomplete or do not conform to the statutory form, it shall inform the applicant of all the contents that need to be corrected at once on the spot, and issue a notice to the applicant to correct the materials;

3. If the application materials are complete and conform to the statutory form, or the applicant submits all the supplementary materials as required, it will be accepted and a decision on the acceptance of catering service license will be issued;

4. Organize on-site examination and acceptance according to the standards for examination of catering service licenses;

5. If the on-site examination meets the standards, a decision shall be made to approve the administrative license. Do not meet the standards, make a decision not to grant administrative license and explain the reasons in writing, and inform the applicant of the right to apply for administrative reconsideration or bring an administrative lawsuit according to law;

6. If the application materials and on-site inspection submitted by the applicant meet the statutory conditions and standards, the decision of granting administrative license shall be made and the catering service license shall be issued within the statutory time limit.

Legal basis:

Article 11 of the Measures for the Administration of Food Business License

To apply for a food business license, the following conditions shall be met:

(1) Having a place for processing food raw materials and processing, selling and storing food, keeping the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;

(2) having business equipment or facilities suitable for the variety and quantity of food to be handled, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

(3) having full-time or part-time food safety management personnel and rules and regulations to ensure food safety;

(4) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

(5) Other conditions stipulated by laws and regulations.