1. Employees should go to the local health and epidemic prevention department for blood tests and apply for personal health certificates. It takes about 7 days, and the cost is about 100 yuan. If it is a small supermarket, the person in charge can make one. If it is large, the best and main backbone should be done.
2. Determine the fixed business place, sign a lease agreement with the landlord (provide property ownership certificate for self-owned housing), and leave a copy of the property ownership certificate. ?
3. The operator himself holds the ID card to the local industrial and commercial department to review a name, and after the approval of the industrial and commercial department, he will issue a notice of pre-approval of the name. The business operator shall apply for a food circulation license at the local food and drug supervision and administration department with a copy of the ID card and the Notice of Name Pre-approval. In addition to the above three items, the food and drug supervision and administration department will also require the following four materials: copies of the ID cards of the person in charge and the food safety management personnel (the person in charge and the food safety management personnel are preferably the operators themselves, and large enterprises can set them separately. List of commercial equipment and tools applicable to the food industry. Spatial layout of commercial facilities suitable for food business. The layout of the bathroom generally includes a disinfection pool, two cleaning pools and a disinfection cabinet. Commitment letter of food operators and food safety management system (these two contents can be provided by the food and drug supervision and administration department, and printed by the operators after copying)
Extended data:
According to the provisions of Article 33 of the Food Safety Law of People's Republic of China (PRC), the conditions for applying for a food circulation license mainly include four aspects: First, having a place for processing food raw materials and food processing, packaging and storage that is suitable for the variety and quantity of food, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; Second, it has production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and has corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; Third, there are professional and technical personnel, managers and rules and regulations to ensure food safety; Fourth, it has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and direct food, raw materials and finished products, and to avoid food contact with toxic and unclean substances.