How to apply for a food service license to draw the layout of sanitary facilities, the function of the slot plan

I have passed to Baidu library, you can download for free

How to apply for a food service license to draw the general layout plan

The business premises plan refers to the floor plan of your store, people who have learned to draw architectural drawings will know a little bit of their own to draw, then it is roughly will be the store's various furnishings drawn out. A variety of furnishings drawn, such as a health certificate for the catering industry, then you have to store the location of the dishwasher and how many marked out, as well as dishwashing dishes, hand washing dishes, the location of the stove, and the location of the restroom and so on in the drawings marked out, really will not draw it to the outside to help people draw the store to help others to draw a two or three dozen or so can be dealt with

My Food Service Permit

Cancellation of the food service establishments of the public **** place health license, food service license is valid

Food service license changed to food business license, the catering industry only need to apply for food business license is ok!

Who knows how to quickly apply for a food service license

First of all, you should be before the renovation, with a floor plan to the jurisdiction of the Health Enforcement and Supervision Section, so that people look at your layout, the process is reasonable or not, in case there is not the right place to say first, to save unqualified you to re-revise, then it would be too much trouble.

If the renovation is completed, then you organize the medical examination of practitioners, to the supervision of the registration, so that they accept, qualified to sign the audit report, you take the business name approval notice (to the Business Bureau to do, is the name of your family restaurant, take the ID card and photocopies, we are here is 30 yuan) corporate identity card photocopies, property rights certificates, rental agreements, floor plan (around, inside), health facilities The situation, health organization system, health certificate to the health law enforcement supervision or *** of the government service center to go for, different parts of the country.

In fact, not as difficult as you think, most supervisors are very good.

Food service license information how to query?

Go to your local Food and Drug Administration or check with your local Health Department.

Introduction:

Catering Service License, the business license for the catering industry in China. According to the Food Safety Law that came into effect on June 1, 2009, China officially launched the Food Service License on June 1, replacing the Food Hygiene License that had been in use for decades.

The Food Safety Law, which was formally introduced at the end of February 2009, establishes a segmented regulatory system for food safety in China, with the health, agriculture, quality inspection, industry and commerce, and food and drug regulatory authorities each responsible for the supervision of the food production, food distribution, and food service segments. According to this law, since June 1, 2009, the food and drug regulatory authority has replaced the health supervision authority to regulate the food service sector and replaced the food hygiene license with the food service license.

In order to do a good job in the replacement of food service licenses, the State Food and Drug Administration issued a special notice requiring that since June 1, 2009, the food service operators to apply for a new, change, continuation, reissuance of licenses, food service regulatory authorities at all levels should be in strict accordance with the requirements of the Food Safety Law, the issuance of food service licenses.

At the same time, it is clear that food service operators in June 1, 2009 has been obtained before the food hygiene license, the license is valid in the validity period continues to be valid, the expiration of the validity period, according to the relevant provisions of the food service license issued.

Permit conditions:

1. With the production and supply of food varieties, the number of food ingredients handling and food processing, storage and other places, to maintain the environmental cleanliness of the premises, and with toxic, hazardous places and other sources of pollution to maintain a prescribed distance;

2. With the production and supply of food varieties, the number of appropriate business installations or facilities, with the appropriate disinfection, changing, hand-washing, and other facilities. Corresponding disinfection, changing clothes, hand washing, lighting, lighting, ventilation, refrigeration and freezing, dust, fly, rodent, insect, washing, as well as the treatment of wastewater, storage of garbage and waste devices or facilities;

3. With food safety training, food safety management personnel in line with the relevant conditions, as well as with the actual unit to ensure that the rules and regulations of food safety;

4. ... have a reasonable layout and processing flow, to prevent the food to be processed and direct access to food, raw materials and finished products cross-contamination, to avoid food contact with toxic substances, unclean substances;

5. The State Food and Drug Administration or provinces, autonomous regions and municipalities directly under the Central Food and Drug Administration to provide other conditions.

Chongqing Nanan District for food service license

First, the materials required:

1, the local industrial and commercial office issued by the individual name pre-approval notice;

2, the person in charge of the ID card;

3, the property license (or land use certificate) and the lease contract;

4, the practitioner's health certificate;

5, the water quality inspection Qualified certificate (if the municipal water, water bills can be provided);

6, the layout of the business premises;

7, the local Drug Administration needs other materials.

Second, the legal basis:

"Catering Service License Management Measures" Article 10 The application for "Food Service License" shall be submitted to the following materials:

(a) "Catering Service License" application;

(b) the name of the pre-approval of the certificate (has been engaged in other business can provide a photocopy of the business license);

(c) Catering (C) food service premises and installations layout, processing flow, sanitary facilities and other schematic diagrams;

(D) legal representative (person in charge or the owner) identification (photocopy), as well as does not belong to the circumstances of Article 36, Article 37 of these Measures to explain the material;

(E) food safety management personnel to meet the relevant conditions of Article 9 of these Measures;

(F) rules and regulations to ensure food safety;

( (F) to ensure food safety regulations;

(VII) State Food and Drug Administration or provinces, autonomous regions, municipalities directly under the Central Food and Drug Administration of other materials.

Hopefully, this will help you. The specifics can consult the top or consult your local Food and Drug Administration.

How to apply for a food service license food safety facilities to fill?

Application for food service license food safety facilities to fill out:

1, ultraviolet disinfection lamp .

2, fresh storage refrigerator, freezer.

3, air conditioning in the dining room .

4. Smoking machine in the operation room.

5. UV or high temperature sterilizer.

6. Rough washing and sanitizing pool and sanitizing pool for dishes and chopsticks.

7. Triple-proof (fly-proof, mosquito-proof and dust-proof) screen doors and windows.

Application for food service license materials required:

1, 1 application for a health license;

2, legal representative or person in charge of the job certificate and ID card 1;

3, property certificates (or building permits) and rental agreements and other valid documents such as photocopies of 1;

4, proof of the name of the enterprise or unit ( Administration for Industry and Commerce approval sheet) 1;

5, health certificates for employees and health knowledge training certificate 1;

6, 1 layout of the business premises;

7, 1 health management system;

8, power of attorney and photocopies of the identity card of the person to whom it is entrusted each 1;

9, the health sector requires the need for Other information.

Xi'an Beilin District food service license where to apply?

Food and Drug Administration of Beilin District

Address: No. 7, Kaikai West Lane, Beilin District, Xi'an City

Transportation Guidelines

Bus stops near Food and Drug Administration of Beilin District, Xi'an City:

Hejiacun, Tangcheng Hotel, Provincial Government Affairs Hall, Xiajiazhuang, West Gate of Provincial Stadium, Hanguang Road, Talent Market, Huangyan Village, and Municipal *** Subdivision.

Xi'an Beilin District Food and Drug Administration near the bus:

509, 608, 618, 32, 504, 46, 24, 706, 203, 321, 508, 709, 410, 713, 204, 258, 218, 407, 7, 313 Road, 216 Road, 308 Road, 411 Road, Second Ring Road 1 Loop, Second Ring Road 2 Loop, 521 Road, 707 Road, 631 Road and so on.

Steamed vegetable production and sales whether to apply for a food service license

In fact, you can the following restaurant and health management system

1, a la carte hall, private room to keep neat dining tableware table setting or customers should sweep the floor. Tableware set above the table when the meal time has not been used to recycle the cleaning. Restaurant service staff 2 people or not inform customers of food sensory abnormalities or spoilage, should immediately replace the food, and at the same time notify the staff in the kitchen, substitute food and similar food pantry, immediately check to make the appropriate treatment to ensure feeding safety and health. Selling food that is directly imported, you will want to use special tools. Special tools should be sterilized for use and positioned for storage. To do this money separate to avoid contamination. For customers of homemade condiments to meet the appropriate food hygiene standards and requirements. 5, must use sterilized tableware after setting and serving without sterilized tableware. Timely countertop spices, toothpicks, napkins, tea, cleaning and disinfection work. Serve food when the fingers do not touch the food, meal portioning tools do not touch the tableware small towel fixture, timely recycling cleaning and disinfection, used tableware timely retrieval, and wipe clean the countertop to the customer. 8, after the end of the work, do a good job of cleaning the countertops, tables, chairs, and ground work, keep clean and tidy.

Food raw material procurement certificate system

1, the buyer should seriously study the procurement of food certificate management system, familiar with and master food raw material procurement vouchers and requirements. 2, the procurement of food (including food, raw materials, food additives, food containers, packaging materials, food and tools and devices) to obtain the product in the supply of inspection certificates in accordance with the relevant provisions of the State and a single laboratory, while paying attention to the inspection check. Proof of compliance with the product name, production date, batch number must be with the product shall not be altered, falsified. 3, maintain the required inspection certificate by the purchasing department for inspection. 4, shall not purchase spoiled and adulterated moldy and insect, harmful and toxic quality fresh food and raw materials, as well as origin, no factory name, no production date and shelf life or poorly labeled food that exceeds the shelf life of the long term. Do not buy food supplies from food production operators with health licenses. 6, dairy products, meat products, aquatic products, edible oils, condiments, alcoholic beverages, frozen food, food additives and other food purchases under the provisions of the administrative department of health, etc., should be strictly requested; raw meat, poultry imported food and raw materials should be requested by the veterinary department of the quarantine certificate should be a quarantine, the certificate of conformity issued by the port health supervision department.

7, in the acceptance of food, the inspector to buy food or no proof of inspection and acceptance of inspection, and make a record. Warehouse Management System

1, staple food and side dishes warehouse storage food and non-food products can not be mixed, food warehouse storage was poisoned and harmful substances shall not be stored personal items and debris. Warehouses are regularly cleaned, keep the warehouse shelves hygienic, often windows or ventilation and mechanical ventilation to maintain dry. 3, good food quantity, quality certificate or quarantine certificate of inspection and acceptance. Spoiled, moldy, insect, toxic, harmful adulteration, quality fresh food, health permits, production operators to provide food, food shall not be accepted into the warehouse without proof of acceptance. 4, good food quantity, quality into the warehouse registration, therefore, first in first out, first use easy to deteriorate. Food categories, varieties of shelves, walls, floors neatly arranged, bulk food and raw material storage containers sealed with lids, while regular checks to prevent mold. 6, perishable food, such as meat, aquatic products, poultry and eggs should be refrigerated storage. Used to store food refrigeration device, must be clearly labeled, temperature display device. Meat, aquatic sub-cabinet storage, raw food, cooked food, semi-finished products, finished product cabinet storage, to eliminate the mixture of raw and cooked. 7, regular defrosting of the refrigeration unit? , keep the frost thin (no more than 1cm), gas enough. 8, regular inspection of food quality, timely detection and treatment, deterioration, over the shelf life of food. 9 good extermination of rats, flies, cockroaches, the installation of block rat boards to meet the requirements, no smoking in the warehouse. The use of food additives and management system

1, the use of food additives, food additives must be in line with the use of health standards and hygiene management approach to the relevant provisions of the use of food additives, the use of food additives that do not meet the requirements of health standards and hygiene management approach to food additives, shall not be used. 2, the purchase of food additives must ask for a copy of the health license and inspection certificate, imported food additives should be obtained from the port food hygiene supervision agency issued a copy of the health certificate. 3, the use of food additives must comply with the "health standards for the use of food additives" or the Ministry of Health announcement list of varieties used within the scope of use and their use of experience, shall not arbitrarily expand the scope and use. 4, do not use unauthorized, contaminated or spoiled food additives that have exceeded the shelf life. Do not cover up rotten food or adulteration, adulteration, counterfeiting for the purpose and use of food additives.

/>Roughing management system

1, divided into meat, aquatic products, vegetables, raw materials processing washing area or pool, there is a clear sign. Raw materials for food processing and storage in the appropriate place, and shall not be mixed, cross use. 2, processing meat, aquatic products, vegetable consoles, utensils and containers should be used separately and must be clearly labeled. Containers for seawater products should be dedicated. In Figure 3, a variety of food ingredients shall not be stacked in place. Clean handling of food ingredients must be checked for quality, spoiling, toxic, harmful or other sensory traits abnormalities are not handled. Vegetable food ingredients in the order of selection of two rinse three ban" action, thoroughly cleaned and soaked, so that no precipitation, no weeds, no rotten leaves. 5, meat, aquatic products processed food ingredients, in a dedicated processing washing area or pool, meat cleaning after cleaning blood, hair, dust, scaly fish, gills, giblets, poultry and live poultry slaughtered and bled completely, remove the net feathers, giblets. 6. Make the knife stainless steel plate does not mold, neat and orderly, maintain indoor sanitation. Timely disposal end mopping floor, pool, disposal station tools, utensils, containers clean, positioning storage; in addition to clean vegetable cutter, meat grinder, and other mechanical devices. Remove garbage in a timely manner; clean garbage cans daily; maintain interior and exterior sanitation. Do not dispose of, clean mop sinks to clean food ingredients.

Cooking process management system

1, before processing, check the quality of food ingredients, spoiled food pots, steaming, baking. 2 Cooked food processing food should be cooked and boiled through, the center of the temperature is not less than 70 ° C, deep-fried food, to prevent scorching of the raw materials, direct entry cooked food processing bloom does not use unsterilized tableware or containers within the container that has been sterilized containers or tableware. Cooking food takes longer (more than two hours), the food should be stored above 60 ° C or below 10 ° C storage needs to be refrigerated cooked products cooled, and then placed in the refrigerator chilled. 4, each meal overnight cooked products must be sufficiently reheated before consumption. 5, cooker, to be kept clean, keep a clean rag. Do not wipe the dish, soup with a sterile cloth to wipe the edge of the drip on the disk. 6, in strict accordance with the "food production and management units waste edible oil and grease rules" require the collection and disposal of gutter oil, and timely cleaning of hood covers. 7, the rest of the food and raw materials, in accordance with the cooked food, semi-finished products, raw materials, food hygiene requirements of the storage space, can be mixed and cross-stacked. 8, the rest of the food and raw materials, in accordance with the cooked food, semi-finished products, raw food hygiene requirements of the storage space. Can be mixed and cross-stacked 8, after the end of the work, seasoning cover, tools, utensils, wash unclean store positioning; furnace, furnace floor clean flushed away, leaving no residue, oil, no health dead ends, garbage collection in a timely manner.

Pasta production management system

To check the pre-treatment of various food ingredients, such as rice, flour, butter, jam, fruit, bean paste, as well as filled meat, eggs, aquatic products, vegetables, such as worms, mold, odor and uncleanliness do not meet the hygiene requirements of the case, you can not use. Stuffed meat, eggs, aquatic products, vegetables, and other raw materials for the rough processing of sanitary system requirements for processing. Vegetables should be thoroughly soaked and cleaned, it is easy to lead to pesticide residues in vegetables such as leeks, soaking time more than 30 minutes, and then rinsed with water. 3, a variety of tools, utensils, containers, according to the food raw materials and cooked separately, and timely cleanup store positioning wash cutting boards, piers stood up. Pastries stored in special warehouses or cabinets in a ventilated, dry, dust, flies and rodents, anti-virus, containing more stuffed pastries stored in the refrigerator water, so raw food and cooked separately stored requirements, the correct use of food additives. 6, a variety of food processing equipment, such as meat grinder, soybean milk machine, and pasta machine, steamed bread machine, etc., must be cleaned in a timely manner, and disinfected on a regular basis. 7, all kinds of food processing equipment, such as meat grinder, soybean milk machine, pasta machine, steamed bread machine, etc., must be cleaned in a timely manner, and disinfected on a regular basis. All kinds of special cases, such as cloth cage cloth, rags wash, dry standby. 7, after processing, timely clean up pasta processing point, so that the ground without dirt, residue, clean panels; positioning storage in a variety of containers, utensils, knives and other cleaning.

Cold dish (cold flow) between the health management system

1 between the cold dish designated specialist handling system and other staff is not free, out of the dish, personal belongings and sundries may not be brought into the dish room. Cold dishes, staff should pay strict attention to personal hygiene, before the second between the fertilizer, wear clean clothes, hats, masks and disposable gloves, strict hand washing and disinfection. 3 cold dish room indoor temperature shall not exceed 25 ℃. 4, between the tools of the cold dish, utensils, containers must be dedicated, disinfected and washed before use to keep clean. 5, cold dish vegetables, fruits and other food components should be cleaned and Sterilization treatment, no washing process shall not be brought between the dishes. 6, processing of cooked food brine first check the quality of food, raw materials are not fresh, unprocessed cooked food brine processing rewinder prepared in another room, processing backward dishes, the rest of the store cooked food using refrigerators. 7, a variety of cold dishes, existing services, try to use up the rewinder and when the meal is used up in the meal, in each meal dish salad overnight cooked cold meat can not be done supply. 8, the cold dishes, existing services, try to use up the rewinder and in each meal dish salad cooked cold meat can not be done supply. 9, the cold dishes are stored in a non-overlapping storage. All kinds of cold dishes plated non-overlapping storage storage room delivery takeaway window, prohibit the waiter directly into the cold dish room serving dishes. 9, after processing, the remaining food to be refrigerated, clean up indoor sanitation. Barbecue production management system

/> dedicated independent roughing;

2 barbecue plate

Specializing in barbecue food catering industry between the marinade must be set up between the barbecue braised pork and cooled sunshine

General food and beverage industry import and export steakhouse set up marinade area, barbecue marinade meat area and cooled sunshine area;

5, barbecue Tools, utensils, containers must be dedicated, and disinfected before use, cleaned, and kept clean after use

6, barbecue seasonings must meet health standards, and shall not use unauthorized, contaminated or spoiled and over the shelf life of the food seasonings.

8, undisguised rotten food or adulterated, adulterated, falsified for the purpose and use of food additives

Barbecue animal products, raw meat should ask for a quarantine certificate from the veterinary department.

10, dust-proof, fly-proof, rodent-proof facilities must be provided among the barbecue.

Tableware, home appliances, cleaning and disinfection system

1, the establishment of an independent dishwashing and disinfection room, disinfection room, equipped with disinfection, washing and cleaning devices. 2, scrubbing and disinfection must be mastered scrubbing and disinfection program and disinfection methods, in strict accordance with the order of operation "in addition to the heat residue → alkaline (or meal washing) → → → → → washing! ". Drug disinfection to increase the program freshwater red 3, water washing recycling each meal tableware, utensils immediately cleaned and disinfected, rather than each meal overnight. 4, cleaning tableware, utensils used in the meal washing, disinfectant must comply with the relevant national health standards and requirements. Disinfected tableware must be clean, smooth surface disinfected tableware, no oil, no water stains, no odor, no foam, insoluble attachments, and promptly put it in the cleaning cabinet closed storage standby. 5, holding disinfected tableware cleaning cabinet clearly marked, we should often scrub disinfection, disinfection and sterilization of tableware to be stored separately. 6, the pool scrubbing tableware dedicated to cleaning tableware should be cleaning tableware in the pool to clean food ingredients, mop washing Tank cleaning tableware. 7, the final washing and disinfection, clean up the ground, pool sanitation, timely cleaning of slop buckets, so that the ground pool sanitation, no grease residues inside and outside the slop bucket neat, regular cleaning of the indoor environment, devices, leaving no hygiene corners, to maintain cleanliness. Health management system of the toilet

1 bathroom environment clean interior and exterior walls without writing and painting stickers.

2, keep the toilet inside the "six light. Do cobwebs, no smoky, no confetti, no debris.

3, clean toilets, they trough smooth. No stains, no urine, no dirt.

4, cleaned several times a day without smelling.

5, lighting, water supply, sewage treatment facilities in good condition. If there is damage, report the overhaul in time.

6, tools, items should be placed neatly

7, regular drug disinfection, and no mosquitoes.

Food workers staff health inspection system

Food production and management personnel must be health checks annually.

2, food hygiene managers are responsible for organizing and urging the "sick" staff health checks of the unit's work, the establishment of staff health records location, and daily supervision and management of staff health status. 3, food production and management personnel to participate in a physical examination annually, one month before the expiration of one year, to participate in the health review, health certificate, shall not be extended. 4, practitioners of new jobs, internships, internships, students must have a health certificate on the job, to eliminate the temptation to occur after the first examination. 5, who suffers from dysentery, typhoid fever, viral hepatitis and other infectious diseases, digestive tract and other diseases that do not meet the food hygiene, shall not be involved in direct contact with the entrance to the production and operation of food. 6, check practitioners do not have a valid health certificate, pay the health supervision department in accordance with relevant laws and regulations

Food practitioners health knowledge training system

1, food production and management personnel must be trained in food hygiene laws and regulations and food hygiene knowledge after passing the examination, and then can engage in food production.

2, the development of a sound training program, regularly organized under the guidance of the health administrative departments, employees and managers to participate in food hygiene knowledge, ethics and laws, regulations, training and hygiene operation skills training.

3, responsible for food production and management personnel training, health management, food workers, the initial training time shall not be less than 20,50,15 categories.

4, the new personnel work, including internships, interns must be trained, and only after passing the examination can they be on duty.

5, training focused on teaching and self-study combined with regular assessment, no study week, and then qualified by examination for the position.

6, practitioners of health knowledge training files, training time, training, examination results recorded in the inspection.

Practitioners of personal health management system

1, employees must carry out health checks and health knowledge training to obtain a certificate of eligibility before taking up their posts. 2, practitioners must seriously study the relevant laws, regulations and food hygiene knowledge, master the technical requirements of healthy work, develop good hygiene habits, and strictly abide by the health code of practice. 3, adhere to the scientific habit of hand washing: before and after the operation, as well as engage in other activities, there is nothing to do with food, be diligent in hand washing, rinsing with running water, disinfected with disinfectant solution. 4, employees are not allowed to keep long nails, nail polish, wear rings. No smoking, eating, spitting, *** work clothes to the toilet in food processing places or sales places. 5, Employees shall not sneeze, cough and do other things that affect food sanitation while facing the food, other than grabbing the flavor of the food directly into the mouth, or using a spoon directly. Operating devices may not be anywhere without being charged. Employees should pay attention to personal hygiene and image, develop good hygiene habits, wearing a neat hat, hair combed neatly placed within the hat. 7, practitioners must conscientiously implement the health management system.

Health management system in the locker room

Locker room designated personnel responsible for health cleaning and health management.

2, the locker room must be kept clean and tidy, not by debris garbage on the ground without dust, water.

3, work clothes, gloves, etc. should be kept clean and neatly placed.

4, the locker room should have the necessary pest control facilities, no foreign bodies and insects.

5, prohibit the production of goods into the locker room, eating, chatting, in the locker room is prohibited irrelevant.

6, the dressing must comply with the arrangements of the locker room, obey the orders for the dress of the pigeons. Change of personal clothing should be placed in the designated dressing locker, shall not be haphazardly placed, not be taken to the back kitchen.

7, chasing fertilizer should protect public **** facilities, maintain public health, and consciously abide by the rules and regulations of the dressing room.

8, the staff changing operation steps are as follows:

(1) Coats and other belongings to the designated dressing locker

(2) Remove the hanger of the overalls, according to the top of the inside to the outside dressed neatly.

(3) After hand sanitization, enter the backroom.

9, locker room hygienist timely sanitation cleanup work to ensure a clean locker room locker room.

Waste cooking oil management system

Waste oil produced in the process of the cafeteria is responsible for the collection of time.

2, good waste oil collection, record the time and number of collection.

3, good time to collect the waste oil and grease, dry discarded garbage, stirring said garbage disposal.

4, Disposal of used oil make a record that shows the time of disposal, quantity, destination, and participants.

5, find out if it's responsible for prosecuting those who sue for his or secondary recycling of used oil and grease.

Toxic and Hazardous Substances Management System

1, Cleaning agents, disinfectants, pesticides and other toxic and hazardous substances

should be stored in fixed packages, especially in the Treasury or cabinets.

2, the person in charge of custody, the establishment of a management system to prevent food poisoning lock.

/ a>

Pest control system

1, should be regularly deworming terminate the work to prevent the breeding of pests. Insect repellent extermination, the use of pesticides should be hand in accordance with the prescribed use;

2, insect repellent termination can not be used in food processing operations to achieve a variety of food (including raw materials) protection measures;

Use, shall not be contaminated with food, food-contact surfaces and packaging materials, the use of all devices, tools and containers should be thoroughly cleaned,

4, it may not be able to use the rat poison in the food processing The rodenticide in the premises.

/ a

/ a>

Food hygiene inspection system, regular or irregular health inspection program, a combination of comprehensive and random inspections, and required inspections to check the implementation of the systems. Catering part of whether the violation of the system of health management organization responsible for the implementation of the health management system part of the time in computing processing, at least once a day to check the health inspection just to find problems and timely guidance for improvement and physical health inspection records for future reference. 3, chefs and club leaders are responsible for following the inspection, guidance, strict hygiene program for employees, and gradually develop good personal hygiene and sanitation operation habits. 4, a comprehensive on-site inspection of each catering unit health management organization and health administrators, 1-2 times a week, check each part of the self-inspection records, timely feedback on the problems found, and put forward a deadline to improve, make a good inspection records. 5, the problems found in the inspection, after two years of failure to improve the same kind, according to the relevant provisions of the seriousness of the circumstances of the cross health supervision department in accordance with relevant laws and regulations.

Food sampling system, each meal adhere to the meal samples, and in the container box samples marked on the dish name, date and time.

2, meal samples should be set aside in sufficient quantities for 250g, stored in a dedicated refrigerator at a temperature of 2-8 degrees Celsius.

3, three meals a day to try by the manager to designate a person's taste test, and registered in the registration form item by item, according to the food left samples to try.

4, meal sampling must be left seeded food should be locked in storage for 24 hours.

5, the establishment of a dedicated sampling refrigerator, refrigerator to keep clean, regular cleaning, disinfection.

6, any food sampling food mix.