Cold food license requirements are as follows:

1, with the operation of the food varieties, the number of food raw materials handling and food processing, sales, storage and other places, to maintain the environment of the place is clean and tidy, and with toxic, hazardous places and other sources of pollution to maintain a prescribed distance.

2, with the operation of food varieties, the number of business equipment or facilities, there are appropriate disinfection, dressing, washing, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities.

3, full-time or part-time food safety management personnel and regulations to ensure food safety.

4, with a reasonable layout of equipment and process flow, to prevent cross contamination of food to be processed and direct access to food, raw materials and finished products, to avoid food contact with unclean substances.

Cold food production and sale of food business

1, food service establishments: such as restaurants, fast-food restaurants, canteens, etc., to provide cold beverages, cold dishes, cold dishes and other cold food.

2, food processing enterprises: such as cooked food processing plant, beverage processing plant, etc., the production and processing of cold drinks, cold dishes, cold dishes and other cold food.

3, food sales enterprises: such as supermarkets, convenience stores, kiosks, etc., the sale of cold drinks, cold dishes, cold dishes and other cold food.

4, food distribution enterprises: such as catering distribution, supermarket distribution, etc., distribution of cold drinks, cold dishes, cold dishes and other cold food.

Cold food refers to the production, processing, packaging, storage, transportation and sales process needs to be maintained in a low-temperature state of food, generally refers to the storage temperature between 0 ℃ ~ 8 ℃ food. It should be noted that the production and sale of cold food needs to comply with the relevant health standards and regulations to ensure food safety and hygiene. At the same time, cold food storage, transportation and sales process needs to be maintained at the appropriate temperature to avoid food spoilage and contamination.