The process of handling the food business license is as follows:

1. The applicant logs in to the District Food and Drug Administration, downloads the Application for Food Business License in the service guide, or logs in to the provincial food business license management system to apply online, and fills in the Application for Food Business License with relevant application materials;

2. Go to the window of the Food and Drug Administration of the District Government Affairs Service Center or the food and drug supervision and administration offices in each district to submit the application materials;

3. The window staff shall review the application materials according to regulations and decide whether to accept them; If the materials are complete and conform to the statutory form, they shall be accepted; If there are errors in the application materials that can be corrected on the spot, the applicant is allowed to correct them on the spot; If the application materials are incomplete or do not conform to the statutory form, the applicant shall be informed of all the contents that need to be supplemented at once on the spot or within five working days;

4. Conduct on-site audit;

5. If it meets the requirements, make a written decision to grant the license according to law;

6. the applicant shall go to the window of the food and drug administration of the district government service center or the window of the food and drug administration of the jurisdiction to receive the food business license, or decide not to grant the license.

Conditions for applying for a food business license:

(1) Having a place for food raw material processing, food processing, sales and storage 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 operating equipment or facilities suitable for the variety and quantity of food it deals in, and 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) full-time or part-time food safety management personnel who have been trained in food safety knowledge and passed the examination according to law; Large and above restaurants, schools and kindergartens, canteens of institutions, enterprises and institutions with more than 511 people, collective dining distribution units, central kitchens, and catering service operators engaged in group meal take-out shall be equipped with full-time food safety management personnel;