According to the state of the catering business regulations, engaged in the processing of cold dishes is a prerequisite for the catering restaurant's "catering service license" must be marked "including cold dishes", at the same time, the processing of cold dishes need to be dedicated to the store in a special cold dish room for the operation. The area of the cold dish room should not be less than 5 square meters. Cold dish room, there should be mirrors, hats and other facilities, hand sanitizer, non-manual hand washing facilities, special refrigerator and other cold storage facilities, professional mixing tools, a second dressing room and ultraviolet disinfection lamp.

Legal basis:

"Food Hygiene License Management Measures"

Article 11 Any unit or individual engaged in food production and management activities to apply for a health license shall comply with the corresponding food hygiene laws, regulations, rules, standards and norms of the requirements of the food production and management activities with its food production and management of the conditions appropriate to the activities.

Article XII of the application to engage in food production and processing, must have the following conditions:

(a) with a health management system, organization and professional training of full-time and part-time food hygiene management personnel;

(b) with food production and processing of appropriate, in line with the hygiene requirements of the plant, facilities, equipment and the environment;

(c) with the process and production and processing of the production and processing of the process of the conditions. (C) has the conditions and measures to control contamination in the process and production and processing;

(D) with the production of raw materials, auxiliary materials, tools, containers and packaging materials in line with hygiene requirements;

(E) has the ability to test the food institutions, personnel and the necessary instruments and equipment;

(F) the staff after pre-job training, qualified health checks;

(VII) the provincial health administrative department of other conditions.

Article XIII of the application for food business, must have the following conditions:

(1) a health management system, organization and professionally trained full-time and part-time food hygiene management personnel;

(2) with the food business compatible with the requirements of hygiene of the business premises, facilities, equipment and the environment;

(3) in the process of food storage, transportation and sale of food. Storage, transportation and sale of food in the process of controlling the conditions and measures of pollution;

(D) employees after pre-job training, health inspection;

(E) provincial health administrative department of other conditions.

Article XIV of the application to engage in catering and canteen business, must have the following conditions:

(a) a health management system, organization and professionally trained full-time and part-time food hygiene management personnel;

(b) with health conditions and requirements of the processing and operation of the premises, cleaning, disinfection and other sanitation facilities, equipment;

(c) have In food purchasing, storage, processing and production in the process of controlling pollution conditions and measures;

(D) employees after pre-job training, health inspection;

(E) provincial health administrative department of other conditions.

Article XV of the application for a health license submitted by the materials, should be true and complete, the specific requirements of the provincial health administrative department unified regulations.