1. Having food raw material processing, food processing and storage places suitable for the variety and quantity of food to be produced and supplied, keeping the environment of the places clean and tidy, and keeping a specified distance from toxic and harmful places and other pollution sources;

2. There are business equipment or facilities suitable for the variety and quantity of food produced and supplied, and there are corresponding equipment or facilities such as disinfection, changing clothes, washing hands, lighting, ventilation, refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

3, with food safety training, in line with the relevant conditions of food safety management personnel, as well as in line with the actual rules and regulations of the unit to ensure food safety;

4. It has a reasonable layout and processing flow to prevent the food to be processed from cross-contamination with direct food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;

5. Other conditions stipulated by the State Food and Drug Administration of the United States or the food and drug administrations of provinces, autonomous regions and municipalities directly under the Central Government.

Two, "catering service license" application materials:

1. application form for catering service license;

The originals and photocopies of the business license, notice of pre-approval of name, certificate of legal person of public institution or registration certificate of private non-enterprise unit, etc.;

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner, and the original and photocopy of the identity certificate of the agent signed by the legal representative, responsible person or owner;

4. Original and photocopy of the legal use certificate of the catering service place: including property right certificate, lease contract, construction land planning permit, construction land approval certificate, state-owned land use certificate, etc. For places where a valid property right certificate cannot be submitted, operators can rely on the people's governments of all districts, neighborhood offices, neighborhood committees, community workstations, park management committees (industrial parks, science parks), market start-up management units, and.

5. Schematic diagram and description of catering service business premises and equipment layout, processing flow and sanitary facilities (the schematic diagram should indicate the name of the applicant, and specify cooking, rough machining, cutting and matching, tableware cleaning and disinfection, cleaning, pastry making, rough machining, marinating, marinating, raw seafood processing, cold dish making, cooked food sales, flower decoration operation, food warehouse and food cooling, etc.).

6. Employees' health management, food safety training management, raw material procurement inspection, ticket management, storage management, tableware cleaning and disinfection management and other rules and regulations to ensure food safety;

7. Extra-large hotels, large restaurants, school canteens, canteens of institutions, enterprises and institutions that supply meals for more than 500 people, headquarters of chain catering service enterprises, and collective dining distribution units shall also provide key food processing procedures, food safety inspection plans and emergency plans for food safety emergencies;

8. To apply for a dessert station, you must also submit a copy of the catering service license of the main restaurant, the distribution management system of the main restaurant, the food inspection record system of the dessert station, and the sanitation management system of the environmental facilities of the dessert station;

9. The application for herbal tea shop must also submit the formula of herbal tea raw materials and the statement that toxic and harmful substances and drugs are not used as herbal tea raw materials. The herbal tea shops that are sold separately through centralized on-site procurement shall provide the food production license or catering service license of the processing unit;

10. Training certification materials for food safety management personnel that meet relevant regulations. The following units must be equipped with senior food safety administrators for catering services: super-large restaurants (with business premises of more than 3,000 square meters), headquarters of chain catering service units, collective dining distribution units, central kitchens, collective canteens with more than 3,000 people, and catering service units undertaking reception tasks for major events. The following units must be equipped with intermediate or senior catering service food safety administrators: large restaurants, school canteens with less than 3,000 people (including kindergarten canteens), canteens of institutions, enterprises and institutions with more than 500 people and less than 3,000 people. Other catering service units shall be equipped with at least primary catering service food safety administrators;

1 1. Description of food safety training for catering service employees and valid physical examination certificate and copy;

12. Other materials specified by laws, regulations, rules and normative documents or required by the US Food and Drug Administration.

Three, "catering service license" application procedures:

1. Application: The applicant applies to the "window of the US Food and Drug Administration" of the municipal administrative examination and approval service center.

2. Acceptance: If there are errors in the application materials that can be corrected on the spot, the applicant shall be allowed to correct them on the spot; If the application materials are incomplete or inconsistent with the statutory form, it shall inform the applicant of all the contents that need to be corrected at one time on the spot, and issue a Notice of Corrected Materials to the applicant; If the application materials are complete and conform to the statutory form, or the applicant submits all the supplementary materials as required, it shall be accepted, and a decision on the acceptance of catering service license shall be issued.

3. Review: Organize on-site review and acceptance according to the Standards for Examination of Catering Service License.

4. Decision: If the on-site review meets the standards, make a decision to approve the administrative license; Do not meet the standards, make a decision not to grant administrative license and explain the reasons in writing, and inform the applicant of the right to apply for administrative reconsideration or bring an administrative lawsuit according to law.

5. Licensing: If the application materials and on-site verification submitted by the applicant meet the statutory conditions and standards, a decision shall be made to approve the administrative license and the catering service license shall be issued within the statutory time limit.