Apply for a business license with conditions: First, qualifications: apply for food business license, should first obtain a business license and other legal qualifications. Corporate entities, partnerships, sole proprietorships, individual businesses, etc., to the business license as the subject of the applicant. Institutions, institutions, social organizations, private non-enterprise units, enterprises, etc. to apply for unit canteens, institutions or institutions or legal person registration certificate, social organization registration certificate or business license, etc., as the applicant as the subject of the business license. Second, classification: apply for food business license, should be in accordance with the food business subject business and business project classification. Food business subject business is divided into food sales operators, food service operators, unit canteens. Food operators to apply for operating through the network, the establishment of a central kitchen or engaged in collective meal distribution, should be marked in parentheses after the main business. Food business items are divided into prepackaged food sales (including refrigerated and frozen food, excluding refrigerated and frozen food), bulk food sales (including refrigerated and frozen food, excluding refrigerated and frozen food), special food sales (health food, special medical use formula, infant formula milk powder, other infant formula), other types of food sales; hot food production and sale of food, cold food production and sale of food, food production and sale of raw food Sales of hot food, cold food, raw food, confectionery, homemade beverages, and other food products. Included in other types of food sales and other types of food production and sale of specific varieties should be reported to the State Food and Drug Administration for approval and implementation, and clearly labeled. With hot, cold, raw, solid, liquid and other circumstances, it is difficult to clearly categorize the food, according to the highest risk level of food safety can be categorized. State Food and Drug Administration can be based on the supervision and management of food business project categories need to be adjusted. Third, the conditions: 1, with the operation of food varieties, the number of food raw material handling and food processing, sales, storage and other places, to maintain the environmental cleanliness of the premises, 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, with the appropriate disinfection, dressing, washing, lighting, lighting, ventilation, Antiseptic, dust, fly, rodent, insect, washing and waste water treatment, 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 processes to prevent cross contamination of the food to be processed and direct access to the food, raw materials and finished products to avoid contact with toxic and unclean substances; 5, Other conditions prescribed by laws and regulations. Fourth, the specific materials: (a) food business license application form (b) business license or other documents certifying the qualifications of the main body (c) legal representative (person in charge) a copy of the identity card (d) business premises orientation map, and food business compatible with the business layout flow chart (labeled with the main equipment and facilities) (e) outside the warehouse of the specific address, orientation map, area, equipment and facilities, storage conditions (F) food safety management system: including employee health management system and training management system, food safety administrator system, food safety self-inspection and self-inspection and reporting system, food business process and control system, premises and facilities and equipment cleaning and disinfection and maintenance system, purchase inspection and inspection records system, food storage management system, waste disposal system, substandard food disposal system, food safety Emergency response program engaged in food wholesale enterprises should also establish a food wholesale sales record system engaged in the production and sale of food operators, the use of food additives, should be developed for the use of food additives publicity system (VII) direct contact with food tools, containers and packaging materials with a commitment to comply with food safety standards (VIII) Other materials: 1. homebrewing operators should provide a qualified Food safety third-party organizations issued by the safety of the finished product inspection report 2. Chain stores should be submitted to include the chain and brand name, mode of operation (franchise or direct), contact person, contact phone number and other content of the description 3. Central Kitchen should also provide a food supplier selection system for processing and production of environmental and facilities and equipment hygiene management system of the key links in the operating procedures, including procurement, storage, Cooking temperature control, special room operation, packaging, sampling, transportation, cleaning and disinfection of food additives use management system, food inspection system 4. unit cafeteria business address is different from the main address, should be provided to the legal use of the premises of the relevant proof 5. the use of vending equipment engaged in the sale of food, the applicant should also be submitted to the product of the vending equipment certificate of conformity, the specific placement of the location, the name of the operator, Application for the sale of bulk cooked food, submitted with the production unit (supplier) of the cooperation agreement (contract or letter of intent), submitted to the production unit of the "Food Production License" copy (ix) "power of attorney" (submitted by the applicant entrusted to the agent to submit an application for a permit) V. Application for departments: above the county level local food and drug supervision and management Department VI, food and drug approval: (a) the application matters according to law do not need to obtain a food business license, the applicant should be immediately informed of inadmissibility. (B) the application does not belong to the food and drug supervision and management department's terms of reference, shall immediately make the decision of inadmissibility, and inform the applicant to the relevant administrative organs. (C) the application materials can be corrected on the spot there are errors, the applicant should be allowed to correct on the spot, the applicant in the correction of the signature or seal, indicating the date of correction. (D) application materials are incomplete or do not meet the statutory form, the applicant shall be informed on the spot or within five working days at a time need to correct all the contents. Informed on the spot, the application materials should be returned to the applicant; informed within five working days, the application materials should be collected and issued proof of receipt of the application materials. Late notification, since the date of receipt of the application materials shall be accepted. (E) application materials are complete, in accordance with the statutory form, or the applicant in accordance with the requirements to submit all corrective materials, food business license application shall be accepted. Above the county level, the local food and drug supervision and management department of the applicant's application decision to be accepted, shall issue a notice of acceptance; decided not to accept, shall issue a notice of inadmissibility, the reasons for inadmissibility, and inform the applicant of the right to apply for administrative reconsideration or administrative litigation in accordance with the law. Seven, the food business license information: the operator's name, social credit code (individual operators for the identity card number), legal representative (person in charge), residence, place of business, the main business, business projects, license number, expiration date, daily supervision and management agencies, daily supervision and management personnel, complaint and reporting telephone number, licensing authority, the issuer, the date of issuance of certificates and two-dimensional code. Set up outside the premises of the warehouse (including owned and leased), should also be contained in the copy of the specific address of the warehouse. Food license number by JY ("business" of the hanyu pinyin alphabet abbreviation) and 14 Arabic numerals. Numbers from left to right are: 1 main business code, 2 provinces (autonomous regions, municipalities directly under the Central Government) code, 2 city (prefecture) code, 2 counties (districts) code, 6 sequential code, 1 check digit.