Legal analysis: In order to apply for a catering license, the following requirements must be met: 1. Have a place for handling food raw materials and processing, selling and storing food that is suitable for the variety and quantity of food in operation, keep the environment of this place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources. 2. It has operating equipment or facilities suitable for the variety and quantity of food it deals in, and corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, anticorrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage. 3, full-time or part-time food safety management personnel and rules and regulations to ensure food safety. 4. Have a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and direct food, raw materials and finished products, and avoid food contact with toxic and unclean substances.

Legal basis: Article 11 of the Administrative Measures for Food Business License issued by china food and drug administration shall meet the following conditions when applying for a food business license: (1) Having a place for processing food raw materials and processing, selling and storing food that is suitable for the variety and quantity of food to be operated, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; (2) It has business equipment or facilities suitable for the variety and quantity of food it deals in, and has corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; (3) having full-time or part-time food safety management personnel and rules and regulations to ensure food safety; (4) having reasonable equipment layout and technological process to prevent cross-contamination of food to be processed and directly imported food, raw materials and finished products, and avoiding food contact with toxic and unclean substances; (5) Other conditions stipulated by laws and regulations.