1. Units and individuals applying for food hygiene licenses receive and fill in the Application for Food Hygiene Licenses at the accreditation window, and provide the following information: 1. Application for Food Hygiene Licenses; 2. Qualification certificate of legal representative, owner or person in charge; 3, the production and operation site plan; 4, food practitioners health examination and training certificate; 5, new construction, renovation and expansion project of preventive health audit materials; 6, laws, regulations and rules or other information required by the administrative department of health. 2. Requirements for basic sanitary facilities of production and business premises: 1. The production and business premises shall be more than 11 meters away from pollution sources (dumping stations, garbage bins, public toilets and other places that hinder food hygiene); 2. The site area of dry point and wet point shall be no less than 8,15 square meters respectively; It is suggested that the area of operating meals should be more than 51 square meters; Run other varieties, the site area needs to be increased; 3. The catering industry is divided into three types according to the business area or the number of dining seats: large, medium and small. The business area of large-scale catering industry is more than 1111 square meters or the number of seats is more than 511; The medium-sized catering industry covers an area of 311-1111 square meters or the number of dining seats is 151-511; The business area of small catering industry is less than 311 square meters or the number of dining seats is less than 151. 4, the kitchen (including raw material storage, rough machining, cleaning and disinfection, cooking places) and the restaurant area ratio is not less than 1: 2, the net height of cooking places is not less than 2.5 meters; 5, tableware and tools cleaning must set up a special pool; There is a special closed cleaning cabinet; Towels that can be reused by customers should have special cleaning and disinfection pools and special cleaning cabinets; Dishwashers must be used in large and medium-sized hotels, and corresponding special equipment should be used in small hotels; Tableware must be disinfected by physical methods. 6. Cooked food rooms should be equipped with dressing and hand washing disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioners, flowing water sources, food refrigeration facilities and cleaning and disinfection facilities for utensils, and the temperature in the rooms should be lower than 25 degrees; The area of cooked food rooms in small hotels should not be less than 5 square meters, the area of medium-sized hotels should not be less than 1.5 square meters, and the area of large hotels should not be less than 31 square meters. And set up two dressing rooms. 7. Toilets and hand washing facilities must be set up. Small hotels have more than 1 special hand washing facilities, medium-sized hotels have more than 3 special hand washing facilities, and large hotels have more than 6 special hand washing facilities. 8. A warehouse corresponding to the business premises shall be set up, which must be ventilated and equipped with anti-pollution facilities such as moisture-proof, mildew-proof, anti-virus and anti-harm; 9. The on-site audit basically meets the above hygiene requirements. Three, the basic conditions for issuing food hygiene licenses: 1, the basic facilities of the site meet the hygiene requirements; 2. The employees have passed the health examination and training; 3, a sound health system, should provide complete information; 4. Star-rated hotels (hotels) shall set up or implement food hygiene quality inspection institutions, which shall be equipped with professionals who have obtained qualified certificates after training and examination by the health administrative department. 4. Time limit for commitment: 1. After acceptance, make a review decision of approval, rectification within a time limit or approval or disapproval within 31 days; 2, within 11 days after the approval, to register in my office window, and get a food hygiene license.