The applicant fills in the application form and submits the following relevant materials to the acceptance window of the food and drug regulatory department that originally issued the license:

1. Application for Change of XX Catering Service License;

2. A copy of the original Catering Service License;

3. If it is a commissioned case, proof of qualification of the commissioned agent is provided, including a copy of the letter of proxy and the identity certificate of the commissioned agent, including the legal representative (or the person in charge or the owner) and a copy of the certificate of identity of the commissioned agent. person in charge, the owner) power of attorney and a copy of the identity of the commissioning agent.

4, apply for a license unit name, legal representative (person in charge, the owner), road name or door number change, should provide the relevant departments to approve the change of supporting materials;

5, apply for changes in other related matters, should provide the change of materials related to the change;

6, laws, regulations, rules and regulations, normative documents, or the Municipal Food and Drug Administration Requirements for other materials.

Note: The first page of the application materials should be a directory, the attached information should be in order to organize and bind the photocopies need to indicate the same as the original, all the information page by page with the applicant's seal, or page by page by the legal representative (or person in charge, the owner) signature; application materials should be printed or filled out with a pen, pen, application form, schematic diagrams outside the attached information should be A4 paper, foreign language information should be accompanied by a Chinese translation, the alteration should be stamped or signed. The application materials should be printed or filled in with a pen and water pen.

Expanded information:

Food service licenses are categorized according to the type and size of the food service operator. The categorization is as follows:

(1) Restaurants (including restaurants, taverns, hotels, dining halls, etc.): refers to units whose main business items are meals (including Chinese, Western, Japanese, Korean, etc.), including hot pot restaurants, barbecue restaurants and so on.

1. Extra-large restaurants: it refers to restaurants whose business premises use an area of more than 3,000 square meters (excluding 3,000 square meters), or whose seating capacity for meals is more than 1,000 seats (excluding 1,000 seats).

2. Large restaurants: refers to the use of business premises with an area of 500-3000 square meters (excluding 500 square meters, including 3000 square meters), or the number of seats in 250-1000 seats (excluding 250 seats, including 1000 seats) of the restaurant.

3. Medium-sized restaurants: refers to the use of business premises in the area of 150 to 500 square meters (excluding 150 square meters, including 500 square meters), or the number of seats in the 75 to 250 seats (excluding 75 seats, including 250 seats) of the restaurant.

4. Small restaurants: refers to the use of business premises in the area of 150 square meters (including 150 square meters), or the number of seats in the dining seat in the 75 people (including 75 seats) below the restaurant. If the area and the number of seats are divided into two categories, the restaurant category to which the larger one.

Baidu Encyclopedia - Catering Service License