Do health license requirements for the kitchen: 1. Employees health certificate and food hygiene knowledge training certificate. 2. All employees health inspection certificate (stamped with the official seal of the medical examination agency) and employees health knowledge training certificate registration form (stamped with the official seal of the training agency); 3. To have a closed tableware cleaning cabinets, tableware sanitization facilities, the walls and ceiling and the floor should be waterproof Anti-slip material decoration. And there are anti-fly dust and other facilities, no specific requirements for the store. According to the Ministry of Health issued in December 2005, "Food Hygiene License Management Measures", "any unit or individual engaged in food production and management activities, should be declared to the health administrative department, and in accordance with the provisions of the health license application procedures; by the health administrative department for examination and approval before engaging in food production and management activities, and bear the food hygiene food production and management Responsibility."
Extended information:
The State Council issued the "Decision of the State Council on the Integration and Adjustment of Public **** Place Health Permits for Food Service Establishments and Food Business Permits", which states that: the public **** place health permits for food service establishments will be abolished; the management of food business permits will be standardized and improved; and the management of food business permits will be strengthened; the supervision of food service establishments will be strengthened. after-action supervision. Cancellation of the food and beverage health license and food safety permits and food business licenses are integrated, issued by the food and drug regulatory authorities unified supervision. For restaurants, not only will they be able to reduce expenses, but they will also save a lot of labor and time costs. And according to industry insiders, tens of thousands of dollars a year due to the application for replacement of documents resulting in delayed opening, training and testing costs. Therefore, the policy adjustment leaves more room for restaurants to make profits, and also makes the boundaries of the responsibilities of various regulatory departments clearer. The person in charge of the National Health and Planning Commission is said to have said publicly: "This reform initiative is conducive to clarifying departmental responsibilities, reduce shirking of responsibilities, and enhance the level of supervision, while reducing the burden on the relevant enterprises and individuals, for the public entrepreneurship, innovation, clearing the obstacles to the stage, so that the market vitality of a greater release.The above information is for reference only