According to the Measures for the Administration of Food Business License, the food circulation license shall be cancelled, and the newly applied food business license shall be handled by the local food and drug administration. 1. 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: an application for a food business license; Copy of business license or other qualification documents; Documents such as the layout of main equipment and facilities, operation flow and so on that are suitable for food business. 2. Where vending equipment is used to sell food, the applicant shall also submit the product qualification certificate of vending equipment, specific location, name, address, contact information of the operator, publicity method of food business license and other materials. 3. Where 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.

Legal objectivity:

Article 9 of the Measures for the Administration of Food Circulation Permit: An application for a food circulation permit shall conform to the food safety standards and meet the following requirements: (1) Having a place for processing food raw materials and food processing, packaging and storage, 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 equipment or facilities suitable for the variety and quantity of food in business, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, anticorrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, waste water treatment and garbage and waste storage; (3) Having professional and technical personnel and management personnel for food safety and rules and regulations for ensuring food safety; (4) Having a reasonable equipment layout and technological process, preventing the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and preventing the food from contacting with toxic and unclean substances.