Health license is a unit and individual engaged in food production and catering restaurant business activities, by the health administrative department review and approval, issued by the health permit voucher, there is a registered record of the license number.

Minimum Requirements for Opening a Delivery-Only Fast Food Restaurant

Kitchen Area The minimum area should not be less than 8 square meters, and there should be water and sewerage, at least three washing (meat, shabu-shabu) pools, utensil disinfection and cleaning facilities, and ventilation and exhaust facilities. This is the minimum requirement.

Normal requirements, you also have to have insect, fly and rodent prevention facilities, a locker room, and a raw materials warehouse, but if your area is too small, you can find a place to set up a changing area.

I, the order of licensing:

Declaration of drawings (while preparing the required materials) review of drawings and related materials on-site inspection and acceptance of qualified materials

10 working days to receive a health license

II, health license required to apply for the declaration of materials:

1, the production of business premises ground plan layout of a map should be marked with a scale (scale of 1:100), indoor and outdoor facilities. Scale of 1:100), the indoor functional rooms, the basic elements (size, name, name and number of facilities), can be hand-drawn or computer-drawn;

2, production and operation of premises and premises of the use of proof (proof of property rights and lease agreements);

3, legal representative or person in charge of proof of qualifications (board of directors' resolutions, bylaws, or appointment documents) a;

4, a production and business address location map: should indicate the direction, street name, production and business location with the surrounding buildings, the relationship between neighboring units;

5, legal or responsible person training certificate;

6, product formulas, production process diagrams and descriptions of the product, product packaging materials, labels, manuals samples;

7, products or Trial production samples of health inspection reports (in the district and county and above, the health administrative departments to obtain the current year's test report) and product implementation standards (including corporate standards);

8, the organization and system of enterprise health management information;

9, laboratory setup (including: laboratory size, instrumentation, laboratory personnel qualifications) and can be detected (each batch, daily retention of school) and test indicators, test items);

10, a health license application: the name of the unit applying for the full name or legal abbreviation, stamped (with the business license application for the name of the unit is consistent with the individual does not stamp), unit address, use area, sanitation, fill in the details according to the actual situation, apply for a permit to fill in the scope of production and operation of the type of project, the space at the word "no" to "No" fill in the word;

11, construction projects, a health review application: "project type" column fill in the new, altered, expanded, or renewed, the space to "no" fill in the word;

11, construction project health review application: "project type" column fill in the new, altered, expanded, or renewed, the space to "no (1) the basis and standards for the formulation of student nutritional meals;

(2) information on the rational nutritional preparation of student nutritional meals: information on the design and calculation of nutrients, calories, proteins, fats, calcium, iron, zinc, retinol equivalents, vitamins B1, vitamin B2 and vitamin C for student nutritional meals, information on the ingredients based on the calculation of nutrients, and the preparation of recipes based on the ingredients of the food;

(3) Measures to prevent nutrient loss through rational cooking;

(4) Management measures to ensure hygiene and safety of student nutritious meals and food sampling system;

(5) Meal delivery enterprises producing and operating student nutritious meals shall provide enterprise standards, and the food package shall be labeled with the name of the factory, the address of the factory, minimum content of major nutrients, the time of loading the box, and the time limit of the food;

(6) Nutrition staff information (nutritionist qualification certificate);

14, the applicant unit in the Administration for Industry and Commerce to obtain a copy of "pre-approved notice of enterprise name" or "business license" (or copy) copy;

15, the health administrative department considers it necessary to submit other information.