Food hygiene license, referred to as hygiene license, is a hygiene license issued to units and individuals engaged in food production and business activities after examination and approval by the food and drug supervision and administration department. Units or individuals involved in food production need to apply for food hygiene licenses.
Any unit or individual engaged in food production and business activities shall declare to the administrative department of health, and go through the formalities for applying for a health license in accordance with the provisions; Only after examination and approval by the administrative department of health can they engage in food production and marketing activities and bear the responsibility of food hygiene in food production and marketing. Hygiene licenses for food additives, health food and new resource food production activities shall be issued by the provincial health administrative department.
Legal basis: People's Republic of China (PRC) Food Safety Law.
Article 2 Whoever engages in the following activities within the territory of People's Republic of China (PRC) shall abide by this Law:
(a) food production and processing (hereinafter referred to as food production), food circulation and catering services (hereinafter referred to as food business);
(2) Production and operation of food additives;
(3) Production and operation of packaging materials, containers, detergents and disinfectants for food and tools and equipment for food production and operation (hereinafter referred to as food-related products);
(four) the use of food additives and food-related products by food producers and operators;
(5) Safety management of food, food additives and food-related products.
The quality and safety management of edible agricultural products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of People's Republic of China (PRC) on the Quality and Safety of Agricultural Products. However, the formulation of quality and safety standards for edible agricultural products and the publication of safety information for edible agricultural products shall comply with the relevant provisions of this Law.
Article 27 Food production and marketing shall conform to food safety standards and meet the following requirements:
(1) Having food raw material processing, food processing, packaging and storage places suitable for the variety and quantity of food produced and operated, keeping the environment of the places clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;
(2) Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;
(3) Having professional and technical personnel and management personnel for food safety and rules and regulations for ensuring food safety;
(4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;
(5) Tableware, drinking utensils and containers for directly edible food shall be washed and disinfected before use, and cookware and utensils shall be washed and kept clean after use;
(6) Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe and harmless, kept clean, prevented from food contamination, and meet special requirements such as temperature required to ensure food safety, and food and toxic and harmful substances shall not be mixed and transported;
(seven) the food for direct entrance should be packaged in small packages or non-toxic and clean packaging materials and tableware;
(eight) food production and marketing personnel should maintain personal hygiene, and when producing and marketing food, they should wash their hands and wear clean work clothes and hats; Non-toxic and clean sales tools should be used to sell directly imported unpackaged food;
(9) Water use shall conform to the hygienic standards for drinking water prescribed by the state;
(10) The detergents and disinfectants used shall be safe and harmless to human body;
(eleven) other requirements stipulated by laws and regulations.
skill
The above answer is only for the current information combined with my understanding of the law, please refer carefully!
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