The specific requirements are as follows:

1. Documents

Some documents should be prepared before opening:

1. Business license (Administration for Industry and Commerce)

2. Tax registration certificate (local tax bureau)

3. Hygiene permit (local health bureau)

4. Pollution discharge permit (local environmental protection bureau) Site problems

1. The food processing area should be set indoors, with reasonable layout according to the processes of raw material entry, raw material processing, semi-finished product processing and finished product supply, and can prevent cross-contamination of raw and cooked food during storage and operation.

the food processing flow should be a single flow direction. The raw material channel and entrance, the finished product channel and exit, and the used tableware recycling channel and entrance should be set separately; When it is impossible to separate them, raw materials, finished products and used tableware should be delivered at different time periods, or the delivered finished products should be covered without pollution.

2.? Special places for rough machining (all semi-finished products are not required), cooking (only hot pot and barbecue are not required) and tableware cleaning and disinfection should be set up in the food processing area, and places for storing raw materials and/or semi-finished products, cutting and preparing meals (beverage shops are not required) should be set up.

For making freshly squeezed drinks, assorted fruits or processing raw seafood, corresponding special operating places should be set up respectively. For cold dish preparation and decoration operation, corresponding special rooms should be set up respectively.

Third, operation requirements

Operation requirements for decorating flowers

1. The special room should be processed and manufactured by special personnel, and non-operating personnel are not allowed to enter the special room without authorization.

2. Before each meal (or each use) in the special room, the air and the operation table should be disinfected. If ultraviolet lamp is used for disinfection, it should be turned on for more than 31 minutes when no one is working, and records should be made.

3. Special equipment, tools and containers should be used in the special room. They should be disinfected before use, washed and kept clean after use.

4. The cake embryo should be refrigerated in a special refrigerator.

5. Fresh fruits that have been pasted, cleaned and disinfected should be processed and used on the same day.

6. The storage temperature of vegetable cream cake is 3 2℃, and the storage temperature of protein cake, cream cake and margarine cake should not exceed 21℃.

Extended information:

Store opening responsibilities:

1. Establish and improve various food safety management systems, clarify food safety responsibilities, and supervise and inspect the implementation.

2. Make a training plan on food safety knowledge for employees and organize its implementation.

3. Organize employees to carry out health check-ups and daily morning check-ups, and adjust people suffering from diseases that hinder food safety to jobs that do not affect food safety according to law.

4. Make food safety inspection plan, define inspection items and assessment standards, and make inspection records.

5. organize the formulation of food safety accident prevention and emergency response plans, regularly check the implementation of various food safety preventive measures, and eliminate hidden dangers of food safety accidents in time.

6. Establish management files on food safety inspection and health and training of employees.

7. undertake other management work as stipulated by laws, regulations, rules, norms and standards related to ensuring food safety.

Reference: Baidu Encyclopedia-Bakery Baidu Encyclopedia-Hygienic Standard for Catering Industry.