hello, it's very difficult to get a catering service license. Health certificate is easier to handle. First of all, snack bar: refers to the unit that mainly deals in snacks and snacks. Snack bars should not be so demanding, and sometimes they can hide in the past. After the annual inspection, they will not be investigated. The following is the detailed information about the catering service license. I represent our Suzhou side, which may be different from yours. Please refer to it. Much the same. Because of the time, I copied the information in my file directly, without summarizing it for you. Please understand it and remember to adopt it.

the catering service license shall be classified and managed according to the format and scale of catering service operators.

1. The classification method is as follows

(1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of more than 3,111 ㎡ (excluding 3,111 ㎡) or a dining seat of more than 1,111 (excluding 1,111).

2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111m2 (excluding 511m2 and including 3111m2) or a seating capacity of 251-1111 (excluding 251 and including 1111).

3. Medium-sized restaurant: refers to a restaurant with a business area of 151-511m2 (excluding 151m2, including 511m2) or a dining seat of 75-251 (excluding 75, including 251).

4. Small-scale restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one.

(2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks.

(5) Canteen: refers to the units set up in institutions, schools, enterprises, institutions, construction sites and other places (places) for internal staff, students and other places to eat.

(6) Collective dining distribution unit: refers to a provider who processes and distributes food in a centralized way according to the ordering requirements of collective service objects, but does not provide dining places.

(7) central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.

2. Application conditions

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

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

3. Having food safety management personnel who have been trained in food safety and meet the relevant conditions, and rules and regulations that are suitable for the actual situation of the unit to ensure food safety;

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

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

3. Application materials

1. Application Form for Catering Service License;

2. The original and photocopy of the business license, name pre-approval notice, institution legal person certificate or private non-enterprise unit registration certificate and other relevant qualification certificates of the applicant;

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner. If it is necessary to handle the agency, it is necessary to supplement the original and photocopy of the Power of Attorney and the identity certificate of the agent signed and confirmed by the legal representative, responsible person or owner;

4. The original and photocopy of the legal use certificate of the catering service site: including the property right certificate, lease contract, Construction Land Planning Permit, Construction Land Approval Certificate, State-owned Land Use Certificate, etc. Where the valid property right certificate cannot be submitted, the operator can rely on the district people's government, sub-district office, neighborhood (village) committee, community workstation, park management committee (industrial park, science and technology park), and so on.

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, Detailed indication of cooking, rough machining, cutting and matching, tableware cleaning and disinfection, cleaning, pastry making, bittern rough machining, bittern pickling, bittern air drying, bittern making, raw seafood processing, cold dish making, cooked food sales, flower decoration operation, food warehouse, food cooling, food packaging, food distribution, changing room, inspection room, dining and other places, as well as stoves, counters and tables.

6. Rules and regulations to ensure food safety, such as employee health management, food safety training management, raw material procurement inspection, ticket and certificate collection management, warehousing management, and tableware cleaning and disinfection management;

7. Extra-large restaurants, large restaurants, school canteens, canteens of institutions, enterprises and institutions with more than 511 people serving meals, headquarters of chain catering service enterprises, and collective dining distribution units should also provide food processing operation procedures for key links, food safety inspection plans and emergency response 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 incoming inspection record system of the dessert station, and the sanitation management system of the environment and 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. Herbal tea shops that are sold separately through centralized procurement on site shall provide food production licenses or catering service licenses of processing units;

11. 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 (business premises with an area of over 3,111 ㎡), headquarters of chain catering service units, collective dining distribution units, central kitchens, collective canteens serving more than 3,111 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 3,111 people (including canteens of kindergartens), and canteens of institutions, enterprises and institutions with more than 511 people and less than 3,111 people. Other catering service units should be equipped with at least primary catering service food safety administrators;

11. A description of the food safety training attended by catering service employees and a valid health check-up certificate and a copy thereof;

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

4. application procedures

application: the applicant submits an application to the "food and drug supervision window" of the municipal administrative examination and approval service center.

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 do not conform to the statutory form, the applicant shall be informed of all the contents that need to be corrected at once on the spot, and a Notice of Corrected Materials shall be issued 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.

review: organize on-site review and acceptance in accordance with the standards for the review of catering service licenses.

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.

license issuance: if the application materials and on-site inspection submitted by the applicant meet the statutory conditions and standards, a decision will be made to approve the administrative license, and a Catering Service License will be issued within the statutory time limit.

5. Instructions for application

According to categories, different categories have different regulations on catering pre-processing documents.

small restaurants with an area of less than 1,151 square meters do not need to apply for fire protection and environmental assessment.

restaurants with an area of more than 2,151 square meters need to apply for environmental assessment at the environmental protection department first, and also apply for fire assessment at the fire department of the public security bureau. Only those who pass the two can apply for a food and beverage license.

3. Food vendors engaged in catering service business activities shall be implemented in accordance with the relevant provisions of the Food Safety Law. The Catering Service License shall specify the name, address, legal representative (person in charge or owner), category, license number, issuing authority (with official seal), issuing date, validity period and remarks, etc., valid for 3 years, and free of charge.

catering service supervision departments at all levels shall, in accordance with the requirements of the Food Safety Law and the relevant provisions of the catering service supervision departments of this province (autonomous regions and municipalities), strengthen the catering service licensing work in their respective jurisdictions according to law, and print and issue the Catering Service License in strict accordance with the style and content required by this notice, so as to ensure that the catering service licensing work is carried out in an orderly manner and fair according to law.

References: Food Safety Law of the People's Republic of China

VI. Time limit for administrative license

Within 21 working days from the date of accepting the application, except the time required for hearing, quarantine, inspection and appraisal according to law.

commitment time

within 13 working days from the date of accepting the application, except the time required for hearing, quarantine, inspection and appraisal according to law.

catering service license

note: the date of submission of application materials is not necessarily regarded as the date of acceptance of the application for administrative license. Only when the application materials are complete and conform to the legal form will the administrative license acceptance certificate be issued, otherwise, only the material acceptance certificate be issued.

I'm glad to answer it for you. I hope it will help you. Remember to adopt it.