The food and beverage health certificate is handled in the epidemic prevention station of the Health Bureau. The process of handling the food and beverage health certificate and the required materials are as follows:

1. Prepare relevant materials. Applicants who apply for the food and beverage store health certificate must provide valid identity certificate, health check list of the operator or main person in charge, business address manual and other relevant materials to fill in the relevant materials at the relevant departments;

2. Carry out various physical examinations one by one. Generally, there are many related examinations such as blood collection.

3. After the physical examination, ask the staff about the time and place of training on health laws and regulations;

4. Those who pass the training and physical examination can go to the relevant places to get the "health certificate".

Go to the epidemic prevention station of the local health bureau for health check-up. Then fill in the form of health permit with health certificate and you can apply for it. After obtaining the health permit, the business license should go to the industrial and commercial department for name verification and registration. It's very convenient to handle these now. There are administrative office halls and one-stop services in the local area. Just find the corresponding window to handle them.

the parties involved in catering industry need to bring the following documents to apply for health certificate: the identity certificate of the parties involved; The business license of the enterprise or the license of individual industrial and commercial households; Food sales license; Proof that the production and operation equipment meets the health standards; And the proof that food raw material treatment and food processing meet the safety requirements.

The physical examination items of catering service health certificate are as follows:

1. Surgical examination, height and weight, spine and limbs, thyroid gland, skin and lymph nodes, anus and genitals, etc.

2, blood test, mainly to check whether there is hepatitis B or other infectious diseases;

3. Medical examination, blood pressure, nutrition and development, respiratory tract and lung, cardiovascular system, liver, spleen, nervous system, etc.

4. ENT examination, including vision, color vision, hearing, nose, mouth and throat;

5. Liver function test, mainly to check whether transaminase is normal.

To sum up, the following documents are required to apply for a food and beverage health certificate: the original of the client's own resident ID card or a valid original of temporary id card; The business license of the enterprise or the license of individual industrial and commercial households; Food sales license; Proof that the production and operation equipment meets the health standards; And the proof that food raw material treatment and food processing meet the safety requirements.

Legal basis:

Article 35 of the Food Safety Law

The state implements a licensing system for food production and operation. Engaged in food production, food sales, catering services, shall obtain a license according to law. However, sales of edible agricultural products and sales only in prepackaged foods do not require permission. Only selling prepackaged foods shall be reported to the food safety supervision and administration department of the local people's government at or above the county level for the record.

the food safety supervision and administration department of the local people's government at or above the county level shall, in accordance with the provisions of "",examine the relevant materials required by the provisions of Items 1 to 4 of Paragraph 1 of Article 33 of this Law, and conduct on-site inspection of the applicant's production and business premises when necessary; To meet the prescribed conditions, grant permission; If it does not meet the prescribed conditions, it shall not be allowed and the reasons shall be explained in writing.

article 45 of the food safety law

food producers and business operators shall establish and implement a health management system for employees. Persons suffering from diseases that hinder food safety as stipulated by the administrative department of health of the State Council shall not engage in the work of contacting directly imported food.

food producers and marketers who are engaged in the work of contacting directly imported food should have an annual health check-up and obtain a health certificate before taking up their posts.

Article 33 of the Food Safety Law

Food production and operation shall conform to food safety standards and meet the following requirements:

(1) It shall have a place for food raw material handling, food processing, packaging and storage that is suitable for the variety and quantity of food produced and operated, keep the environment of the place clean and tidy, and keep a prescribed distance from toxic and harmful places and other pollution sources;

(2) having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having 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) Having full-time or part-time food safety professionals, food safety managers and rules and regulations to ensure food safety;

(4) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

(5) Tableware, drinking utensils and containers for direct food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use;

(6) Containers, tools and equipment for storing, transporting and loading and unloading food shall be safe and harmless, kept clean to prevent food contamination, and meet special requirements such as temperature and humidity required to ensure food safety. Food shall not be stored and transported together with toxic and harmful substances;

(7) Non-toxic and clean packaging materials, tableware, drinking utensils and containers should be used for food for direct entrance;

(8) personnel engaged in food production and marketing should maintain personal hygiene, wash their hands and wear clean work clothes and hats when producing and marketing food; Non-toxic and clean containers, selling tools and equipment should be used when selling unpackaged food for direct import;

(9) water use shall conform to the provisions of the state;

(11) The detergents and disinfectants used shall be safe and harmless to human body;

(11) other requirements stipulated by laws and regulations.

non-food producers and business operators engaged in food storage, transportation and loading and unloading shall comply with the provisions of item 6 of the preceding paragraph.