Legal analysis: 1, you need to run a health permit, and then the Industrial and Commercial Bureau for a business license, the local tax bureau for tax registration. To ensure that your production site is relatively clean in the case of health license to do down. After that, you have to apply for the health certificate of the personnel engaged in, to the Health Bureau to receive a form, pay money, and then go to the designated hospital to do a physical examination home takeaway.

2, such a model, there is no license will not be on the takeaway platform. If only through the WeChat circle of friends to operate, with or without pour does not affect.

3, open a fast food restaurant is very simple, generally registered as a self-employed can be, there is no limit to the registered capital, bring your ID card, to the local industrial and commercial bureau of the establishment of self-employed registration form, usually about three days to get a license.

4, there is no store is not able to do catering business license, you can do a food transport license to ensure that it is not frequently inspected.

Legal basis: "The Chinese People's **** and the State Food Safety Law" Article 33 The production and operation of food should be in line with food safety standards, and meet the following requirements:

(a) with the production and operation of food varieties, the number of food raw materials handling and food processing, packaging, storage and other places, to maintain the environment of the place is neat and clean, and with toxic, harmful places and Other sources of pollution to maintain a prescribed distance;

(2) with the production and operation of food varieties, quantity of production and operation of equipment or facilities, there are appropriate disinfection, dressing, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and wastewater, storage of garbage and waste equipment or facilities;

(3) have full-time or (C) full-time or part-time food safety professionals and technicians, food safety management personnel and regulations to ensure food safety;

(D) have a reasonable layout of equipment and processes to prevent cross contamination of the food to be processed and the direct entry of food, raw materials and finished products to avoid food contact with toxic substances, unclean substances;

(E) tableware, drinking utensils and containers for direct entry of food, should be washed and sterilized before use, and cooking utensils should be washed and sterilized before use. Should be washed, disinfected, cooking utensils, utensils should be washed after use, keep clean;

(f) storage, transportation and handling of food containers, tools and equipment should be safe, harmless, clean, prevent food contamination, and meet the temperature, humidity, and other special requirements necessary to ensure food safety, shall not be stored, transported with food and toxic and hazardous substances;

(g) direct import of food should be used non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, non-toxic, and non-toxic. Imported food should use non-toxic, clean packaging materials, tableware, drinking utensils and containers;

(viii) food production and management personnel should maintain personal hygiene, production and management of food, they should wash their hands, wear clean clothes, hats, etc.; sales of unpackaged direct access to food, they should use non-toxic, clean containers, vending tools and equipment;

(ix) Water shall comply with the national health standards for drinking water;

(j) the detergents and sanitizers used shall be safe and harmless to the human body;