1. Knowledge of food circulation license

(1) Requirements for applying for food circulation license:

1. In the circulation link; 2. Have a fixed place; 3, to retail, wholesale, or wholesale and retail distribution of prepackaged goods, bulk food operators.

(II) Scope of food circulation license

The scope of food circulation license includes business items and business methods. Business projects are approved in accordance with the two categories of prepackaged foods and bulk food; The mode of operation shall be approved according to three categories: wholesale, retail, wholesale and retail.

1. Specifically, what should be licensed in actual work:

(1) Food outlets such as shopping malls, supermarkets and grocery stores dealing in food.

(2) The road transportation system belongs to the scope of food circulation permit. In addition, convenience stores, newsstands, talk bars, Internet cafes and entertainment places (cinemas, karaoke bars and discos) in gas stations sell food within the scope of food circulation permission.

(3) A food producer who has obtained a food production license shall obtain a food circulation license if he sells the food he produces and processes outside his place of production.

(4) A catering service provider who has obtained a catering service license shall obtain a food circulation license when selling the food it makes in a place other than its catering service. For example, the "Bulao Shenji" store should obtain a food circulation permit.

(5) Grain, edible oil, condiments and tea need to be licensed for circulation, and liquor stores need to be licensed for circulation.

2. What does not belong to the circulation permit?

(1) The railway system does not belong to the scope of food circulation permit, and the civil aviation system will not issue it temporarily, and the online shopping and mailing of food will not be issued temporarily.

(2) "front shop and back factory". For example, the processing and sales point of steamed bread and vermicelli is a production link and does not belong to the scope of food circulation permit.

(3) The bulk liquor is delayed, and additives and health products are not within the scope of food circulation permit.

(4) Edible agricultural products without industrial processing, such as vegetables, aquatic products, seafood, fish, fruits, live poultry, chicken, striped chicken, striped duck, pork, beef and mutton. Explain the following three points:

※ The above-mentioned edible agricultural products that do not need to obtain a food circulation license refer to the operators who operate the above-mentioned varieties of edible agricultural products alone, excluding those who operate the above-mentioned varieties of edible agricultural products and operate other prepackaged foods.

※ The above-mentioned edible agricultural products are not issued with food circulation licenses, but must be granted with business licenses.

※ Edible agricultural products that do not need to obtain food circulation license, but should continue to strengthen daily supervision in accordance with relevant access regulations.

(3) Procedures for handling food circulation licenses

Acceptance, examination and approval (including issuing certificates). The administrative licensing organ may merge the acceptance and examination into one link.

(4) The application materials to be submitted for engaging in food circulation business:

1. Application for Food Circulation License;

2. A copy of the name pre-approval notice or business license issued by the enterprise registration authority;

3. the identity certificate of the person in charge;

4. identification of full-time or part-time food safety management personnel;

5. A health certificate issued by a legal institution for food practitioners;

6. Proof materials for the use of the business premises;

7, food access, management, delisting, health management system;

8. List of food business facilities, equipment and tools suitable for its business activities;

9. Spatial layout of business facilities and operation flow documents suitable for food business;

11. Layout plan and text description of the business premises (storage premises);

11, food business safety commitment;

12. Other materials required by the administrative organ.

(V) On-site verification of food circulation permit

The administrative organ shall implement the on-site verification system when handling food circulation permit. Under the following circumstances, the administrative organ conducts on-site inspection on the business premises of the applicant who has made the acceptance decision:

1. Situations that should be inspected on the spot:

(1) Newly established food business enterprises or individual industrial and commercial households apply for food circulation licenses;

(2) Those who apply for renewal of the Food Hygiene Permit after its expiry;

(3) the food business operator changes its business mode, business scope or business address;

(4) public complaints, reports or notifications from other departments that the applicant does not meet the licensing requirements;

(5) Other circumstances that the administrative organ considers that on-site inspection should be conducted.

assign more than 2 staff members to check the food business premises within 2 days.

2. How to conduct on-site verification:

Talk about the key elements that should be grasped in on-site verification from four aspects: site, facilities, personnel and system.

(1) First, check whether the business premises are consistent with the provided real estate license or lease agreement, and the wholesale enterprise should have corresponding storage premises, and check them together.

(2) The business premises should be more than 25 meters away from the pollution sources such as garbage dumps, public dry toilets and cesspools.

(3) The business premises should have good lighting, daylighting and ventilation conditions.

(4) Food establishments cannot sell harmful and toxic commodities such as pesticides, veterinary drugs, chemical fertilizers and industrial alcohol at the same time.

(5) The distance between the markets where fresh livestock, poultry and aquatic products are handled and other food handling areas should be no less than 5 meters.

(6) The overall layout should be rationally arranged according to the principle of separating food from non-food and raw food from cooked food.

(7) large and medium-sized shopping malls and supermarkets should be designated as centralized food business areas, and other relatively independent food products should be provided with independent food cabinets and shelves, and dressing rooms suitable for the number of food employees should be set up. The dressing rooms should be equipped with separate wardrobes, adequate hand washing and disinfection facilities, adequate waste treatment facilities and stamped waste containers.

(8) there should be obvious regional division in the operation of bulk and naked food, and the business premises should be equipped with fly-proof and dust-proof screen doors and screens. Bulk food should be covered with sales, or containers, packaging materials and sales tools that meet the requirements, and food that needs low-temperature storage conditions should be equipped with freezers.

(9) It is difficult to separate living places from business places. In view of the fact that it is difficult to separate the living places and business places of some grocery stores in agricultural and pastoral areas and urban-rural fringe areas, according to the actual situation, the following two measures are taken: one is to add partitions or curtains to effectively separate the living places and business places, and the other is to add dust covers for bulk food.

(11) Requirements of food practitioners: food business enterprises should be equipped with full-time or part-time food safety management personnel, large shopping malls and supermarkets should be equipped with professional and technical personnel engaged in food quality inspection or food safety inspection in principle, and individual industrial and commercial households can undertake their professional and technical work and food safety management. Employees engaged in food business shall undergo professional training in food safety knowledge (gradual process), and the employees shall conduct health examination every year and obtain health examination certificates.

(11) system requirements: the following systems should be established: (for food business enterprises)

① food incoming inspection or incoming inspection record system; ② Food storage and sales safety management system; ③ Health examination system for employees;

④ food safety learning and training system for employees; ⑤ recall system of unqualified food; ⑥ Enterprises engaged in food wholesale business shall establish a "one-ticket-pass" system and a wholesale account system. By inspectors to fill in the "food circulation license" business premises on-site verification registration form, there must be 2 inspectors signed.

(VI) Food Circulation Licensing Matters

A Food Circulation License shall specify the name, business premises, licensing scope, subject type, person in charge, license number, validity period, issuing authority and date of issuance.

(VII) Application for Change of Food Circulation Permit

If a food business operator changes its name, person in charge or business premises, it shall submit the following application materials according to the provisions of Article 21 of the Measures for the Administration of Food Circulation Permit:

1. The business operator shall fill in the Application Registration Form for Change of Food Circulation Permit;

2. Original Food Circulation Permit;

3. For name change, submit the changed business license or a copy of the notice of approval for name change;

4. If the person in charge changes the identity certificate of the person in charge, and it is a legal person or other organization, it is necessary to submit its appointment documents;

5. for the change of business premises, submit the certificate of change of place name and house number issued by relevant departments or the certificate of use of new business premises. At the same time, it is necessary to conduct on-site verification and fill in the Registration Form for On-site Verification of Food Distribution Licensed Business Places.

(8) Special points:

1. Applicant's question

When a newly established food business enterprise applies for a food circulation license, the investor of the enterprise is the license applicant; An enterprise that already has the main qualification applies for a food circulation license, and the enterprise is the license applicant; An enterprise branch applies for a food circulation license, and the enterprise that established the branch is the license applicant; If an individual applies for a new establishment or an individual industrial and commercial household applies for a food circulation permit, the owner shall be the applicant for the permit. The applicant shall sign and seal the application and other materials.

2. How to inspect and supervise the food market

(1) Whether the license is complete; Whether the photos are consistent; Whether there is a responsibility book. (two) whether the license is within a certain period of time. (three) whether the license is hung on the wall. (four) whether the license has passed the annual inspection photo. (five) whether the license and business scope are consistent with the actual business situation.

(6) Whether the food practitioners have valid health certificates. (7) Whether the source of the food is consistent with the relevant legal qualification certificates of the supplier.

(8) whether the food has exceeded the shelf life. (nine) whether the food business operator stores food according to the conditions marked on the food label.

(11) Whether the items marked on the label of prepackaged foods comply with the provisions of legal standards.

(11) whether the name, production date, shelf life, name and contact information of the producer and operator of the bulk food are marked on the storage location, container and outer packaging.

(12) Whether the imported food has Chinese labels and instructions. (thirteen) whether there is any infringement and illegal use of food trademarks.

(14) whether there are illegal and false contents in food advertisements. (fifteen) whether the food decoration is counterfeit or similar to counterfeit.

(16) whether the promoters of the centralized food trading market, the lessors of food business counters and the organizers of food fairs have fulfilled their legal obligations and responsibilities in food safety management. (Review the Food Circulation Permit and business license of the food business operators who enter the market; Clarify the responsibility of food safety management of food operators entering the market; Regularly inspect the business environment and conditions of the food business operators entering the market; Establish a file of food business operators, recording the basic information of food business operators in the market, the main purchase channels, business varieties, brands and suppliers; The promoters of the centralized food trading market, the lessors of food counters and the organizers of food fairs shall be prohibited from entering the market for sale if they find that food operators do not have business qualifications; If it is found that a food business operator does not have the business environment and conditions suitable for the food it deals in, it may suspend or cancel its admission business qualification; If it is found that the food business does not meet the food safety standards or there are other illegal acts, it should be stopped in time and the relevant situation should be reported to the administrative department for industry and commerce in the area immediately.

(17) Whether the claim for certificates and tickets is complete. (eighteen) whether to implement the accounting system of purchase and sales.

(19) whether the account records are complete. (twenty) whether the distribution of food is ten centimeters away from the ground wall.

(XXI) Whether food, non-food, cooked food, raw food and bulk food are operated in separate cabinets and zones.

(22) whether the goods are displayed in order and whether the sanitary conditions are up to standard. (twenty-three) whether to implement the food delisting system.

(twenty-four) whether the claim for certificates and tickets and the account of purchase and sales are bound according to the specified requirements. (twenty-five) whether there are other illegal acts.

※ In specific work, the requirements for claiming certificates and tickets are "four unifications" and "two consistences", namely, the food business operators' claiming certificates and binding are unified, the food business operators' purchasing account is unified, the food business operators' self-discipline system is unified, the distribution of food is consistent with the records in the purchasing account, and the records in the purchasing account are consistent with the claiming certificates and tickets.

food business operators should keep the records of claiming certificates and tickets for at least 2 years.

iii. management of food additives

※ article 46 food producers shall use food additives in accordance with the provisions of food safety standards on the variety, scope of use and dosage of food additives; Chemical substances other than food additives and other substances that may endanger human health shall not be used in food production. Article 47 Food additives shall have labels, instructions and packaging. ※. Labels and instructions shall specify the items (name, specification, net content, production date; List of ingredients or ingredients; The name, address and contact information of the producer; Shelf life; Product standard code; Storage conditions; Common names of food additives used in national standards; Production license number; ) and the scope of use, dosage and method of use of food additives, and the words "food additives" are stated on the label. Article 48 The labels and instructions of food additives shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment. ※. The producer is responsible for the contents stated in the label and instructions. Labels and instructions of food and food additives should be clear, obvious and easy to identify. Food additives that do not conform to the contents stated in their labels and instructions shall not be put on the market. ※.