The Measures for the Administration of Catering Service Licensing (hereinafter referred to as the "Licensing Measures") and the Measures for the Supervision and Administration of Food Safety in Catering Services (hereinafter referred to as the "Supervision Measures"), which are widely concerned by the society, were promulgated on March 4, 2111 and have been implemented since May 1. 1. What is the scope of application of the two Measures? The two Measures apply to units and individuals engaged in catering services. Catering service refers to the service activities of providing food and consumption places and facilities to consumers through instant production and processing, commercial sales and service labor. At present, restaurants, fast food restaurants, snack bars, beverage shops, canteens and other activities to provide catering services to consumers must abide by two measures. In addition, collective dining distribution units are included in the scope of catering service license management. According to the "Licensing Measures", it does not apply to food vendors and units and individuals that provide semi-finished food for catering service units. 2. What are the main responsibilities of catering service providers? Catering units are the first person responsible for food safety in catering services, and they must strengthen their awareness of safety, risk, integrity and responsibility. Article 4 of the Supervision Measures stipulates that catering service providers shall engage in catering service activities in accordance with laws, regulations, food safety standards and relevant requirements, be responsible to the society and the public, ensure food safety, accept social supervision, and assume the responsibility of catering service food safety. Catering service-related industry associations should further strengthen industry self-discipline, promote the construction of industry integrity, and guide catering service providers to operate according to law. 3. What basic principles should be followed in the licensing of catering services? The "Licensing Measures" stipulate that a licensing system shall be implemented for catering services. The catering service provider shall obtain the Catering Service License. The following principles should be followed in the licensing of catering services: First, the principle of licensing according to law. Article 5 of the Licensing Measures stipulates that the food and drug regulatory authorities shall comply with the authority, scope, conditions and procedures stipulated by laws, regulations and rules when implementing the catering service license. The second is the principle of classified permission. Article 4 of the Licensing Measures stipulates that catering service licenses shall be classified and managed according to the format and scale of catering service providers. The third is the principles of openness, fairness, justice and convenience. Openness, requiring that the organs, scope, conditions, procedures and time limit of catering service license be made public to the public; Fairness requires equal opportunities and equal treatment for the same type of applicants; Fairness, which requires that the licensing process and licensing results meet the requirements of objectivity and justice; For convenience, the methods and procedures of administrative licensing shall be convenient for the applicant to apply. 4. What are the basic conditions for applying for a catering service license? Article 9 of the "Licensing Measures" stipulates that an applicant applying for a catering service license to the food and drug supervision and administration department shall meet the following basic conditions: (1) Having a place for food raw material processing and food processing and storage that is suitable for the variety and quantity of food produced and supplied, keeping the environment of the place clean and tidy, and keeping a prescribed 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 having 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 for ensuring food safety that are suitable for the actual situation of the unit; (4) It has a reasonable layout and processing flow, so as to prevent cross-contamination between the food to be processed and the directly-imported food, raw materials and finished products, and avoid food from contacting 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. V. What specific requirements does the state have for the management of catering service licenses? The Catering Service License is the basis for catering service providers to engage in catering service activities. The specific requirements of the state for the management of catering service licenses: First, specify the matters. Article 27 of the Licensing Measures stipulates that the Catering Service License shall specify the name, address, legal representative (person in charge or owner), category, remarks, license number, issuing authority (with official seal), issuing date, validity period, etc. The second is the validity period. The validity period of the Food and Beverage Service License is 3 years, and the validity period of temporary catering service activities shall not exceed 6 months. The third is to permit separately. If the same catering service provider engages in catering service activities in different places or places, it shall apply for the Catering Service License separately. The fourth is hanging and placing. The catering service provider shall hang or place the "Catering Service License" in a place clearly visible to consumers. Where the business place or place of catering service changes, it shall re-apply for the "Catering Service License". The fifth is prohibited behavior. The catering service provider shall not transfer, alter, lend, resell or lease after obtaining the Catering Service License. 6. What are the management requirements for catering service employees? Article 9 of the Supervision Measures stipulates that the directly responsible person in charge of a unit whose catering service license has been revoked shall not engage in catering service management within 5 years from the date of making the punishment decision. Catering service providers shall not employ such prohibited employees to engage in management work. Article 11 of the "Regulatory Measures" stipulates that catering services