1. Catering industry is a food production and operation industry that provides all kinds of drinks, food, consumption places and facilities for consumers through instant processing, commercial sales and service labor.

According to the definition of Standard Industrial Classification in Europe and America, the catering industry refers to catering service organizations that aim at commercial profit. In China, according to the definition in the Notes on the Classification of National Economic Industries, the catering industry refers to the service activities of cooking, modulating and selling food to customers in a certain place for on-site consumption.

2. On October 1, 2115, after the promulgation and implementation of the Measures for the Administration of Food Business License, the catering industry required that it must apply for a food business license, provided that it obtained an industrial and commercial business license from the local industrial and commercial department, otherwise it was unlicensed and violated Article 122 of the Food Safety Law.

3. The food business license shall be handled in the local food and drug supervision and administration department, and the procedures and procedures are as follows:

Article 9 To apply for a food business license, one should first obtain the legal subject qualifications such as a business license.

enterprises as legal persons, partnerships, sole proprietorships, individual industrial and commercial households, etc., take the subject specified in the business license as the applicant.

for the canteens of government agencies, institutions, social organizations, private non-enterprise units, enterprises and other bidding units, the applicant shall be the subject specified in the registration certificate or business license of the legal person registration certificate of government agencies or institutions and social organizations.

article 11 an application for a food business license shall be made according to the business form of the main body of food business and the classification of business items.

the main formats of food business are divided into food sales operators, catering service operators and unit canteens. Where a food business operator applies for operating through the network, establishing a central kitchen or engaging in collective meal delivery, it shall be marked in brackets after the main business format.

food business items are divided into prepackaged foods sales (including frozen food, excluding frozen food), bulk food sales (including frozen food, excluding frozen food), special food sales (health food, formula food for special medical use, infant formula milk powder, other infant formula food) and other food sales;

selling hot food, cold food, raw food, cakes, homemade drinks and other foods.

The specific varieties listed in other kinds of food sales and other kinds of food manufacturing and selling shall be reported to china food and drug administration for approval before implementation, and clearly marked. Foods with hot, cold, raw, solid, liquid and other conditions that are difficult to be clearly classified can be classified according to the situation with the highest food safety risk level.

china food and drug administration can adjust the categories of food business items according to the needs of supervision and management.

Article 11 To apply for a food business license, the following conditions shall be met:

(1) Having a place for handling food raw materials, processing, selling and storing food, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;

(2) having business equipment or facilities suitable for the variety and quantity of food to be handled, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, corrosion prevention, 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) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

(5) Other conditions stipulated by laws and regulations.

Article 12 To apply for a food business license, the following materials shall be submitted to the local food and drug supervision and administration department at or above the county level where the applicant is located:

(1) An application for a food business license;

(2) a copy of the business license or other qualification certification documents;

(3) documents such as the layout of major equipment and facilities, operation procedures and so on, which are suitable for food business;

(4) rules and regulations to ensure food safety, such as food safety self-inspection, health management of employees, incoming inspection records, and handling of food safety accidents.

if the vending equipment is used to sell food, the applicant shall also submit the product qualification certificate of the vending equipment, the specific location, the name, address, contact information of the operator, the publicity method of the food business license and other materials.

if the applicant entrusts others to apply for a food business license, the agent shall submit the power of attorney and the identity certificate of the agent.

Article 13 An applicant shall truthfully submit relevant materials and reflect the real situation to the food and drug supervision and administration department, be responsible for the authenticity of the application materials, and sign or seal the application form and other materials.

Extended information:

Catering service license, business license of China catering industry. According to the Food Safety Law, which came into effect on June 1, 2119, China officially launched the catering service license on June 1, replacing the food hygiene license that has been used for decades.

The Food Safety Law officially promulgated at the end of February, 2119 has established a segmented food safety supervision system in China. The departments of health, agriculture, quality inspection, industry and commerce, and food and drug supervision have their own responsibilities, and they are responsible for the supervision of food production, food circulation and catering services.

according to this law, since June 1, 2119, the food and drug supervision department has replaced the health supervision department to supervise the catering service, and the catering service license has replaced the food hygiene license.

in order to do a good job in the renewal of catering service licenses, the State Food and Drug Administration has specially issued a notice requesting that catering service operators should apply for new, modified, renewed or reissued licenses from June 1, 2119, and catering service supervision departments at all levels should issue catering service licenses in strict accordance with the requirements of the Food Safety Law.

At the same time, it is clear that if a catering service operator has obtained a food hygiene license before June 1, 2119, the license will remain valid within the validity period, and the catering service license will be renewed according to relevant regulations.

The State Food and Drug Administration has pointed out that catering service licenses are classified according to the format and scale of catering service operators. Food and beverage service supervision departments at all levels should, in accordance with the requirements of the Food Safety Law and the relevant provisions of local food and beverage service supervision,

strengthen the food and beverage service licensing work in their respective jurisdictions according to law, print and issue food and beverage service licenses in strict accordance with the prescribed styles and contents, so as to ensure that the food and beverage service licensing work is carried out in an orderly manner and fair according to law.

classification

the catering service license is managed by classification according to the format and scale of catering service operators. The classification method is as follows:

(1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.) refer to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of more than 3,111 ㎡ (excluding 3,111 ㎡) or a dining seat of more than 1,111 (excluding 1,111).

2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111m2 (excluding 511m2 and including 3111m2) or a seating capacity of 251-1111 (excluding 251 and including 1111).

3. Medium-sized restaurant: refers to a restaurant with a business area of 151-511m2 (excluding 151m2, including 511m2) or a dining seat of 75-251 (excluding 75, including 251).

4. Small-scale restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one.

(2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks.

(5) Canteen: refers to the units set up in institutions, schools, enterprises, institutions, construction sites and other places (places) for internal staff, students and other places to eat.

(6) Collective dining distribution unit: refers to a provider who processes and distributes food in a centralized way according to the ordering requirements of collective service objects, but does not provide dining places.

(7) central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units. ?

Reference: Baidu Encyclopedia-Catering Service License