hello, the fast food category of the catering service license? The area is not specified in detail, but there are different categories in the catering service license.

The catering service license is managed according to the format and scale of the catering service operators. The classification method is as follows:

(1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.) refer to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of more than 3,111 ㎡ (excluding 3,111 ㎡) or a dining seat of more than 1,111 (excluding 1,111).

2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111m2 (excluding 511m2 and including 3111m2) or a seating capacity of 251-1111 (excluding 251 and including 1111).

3. Medium-sized restaurant: refers to a restaurant with a business area of 151-511m2 (excluding 151m2, including 511m2) or a dining seat of 75-251 (excluding 75, including 251).

4. Small-scale restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one.

(2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks.

(5) Canteen: refers to the units set up in institutions, schools, enterprises, institutions, construction sites and other places (places) for internal staff, students and other places to eat.

(6) Collective dining distribution unit: refers to a provider who processes and distributes food in a centralized way according to the ordering requirements of collective service objects, but does not provide dining places.

(7) central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.

Application conditions:

1. Have a place for food raw material processing, food processing and storage suitable for the variety and quantity of food to be produced and supplied, keep the environment of this place clean and tidy, and keep a specified 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 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 that are suitable for the actual situation of the unit to ensure food safety;

4. It has a reasonable layout and processing flow to prevent cross-contamination between the food to be processed and the directly-eaten food, raw materials and finished products, and to avoid food contact 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.

Application materials:

1. Application Form for Catering Service License;

2. The original and photocopy of the business license, name pre-approval notice, institution legal person certificate or private non-enterprise unit registration certificate and other relevant qualification certificates of the applicant;

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner. If it is necessary to handle the agency, it is necessary to supplement the original and photocopy of the Power of Attorney and the identity certificate of the agent signed and confirmed by the legal representative, responsible person or owner;

4. The original and photocopy of the legal use certificate of the catering service site: including the property right certificate, lease contract, Construction Land Planning Permit, Construction Land Approval Certificate, State-owned Land Use Certificate, etc. Where the valid property right certificate cannot be submitted, the operator can rely on the district people's government, sub-district office, neighborhood (village) committee, community workstation, park management committee (industrial park, science and technology park), and so on.

5. Schematic diagram and description of catering service business premises and equipment layout, processing flow and sanitary facilities (the schematic diagram should indicate the name of the applicant, Detailed indication of cooking, rough machining, cutting and matching, tableware cleaning and disinfection, cleaning, pastry making, bittern rough machining, bittern pickling, bittern air drying, bittern making, raw seafood processing, cold dish making, cooked food sales, flower decoration operation, food warehouse, food cooling, food packaging, food distribution, changing room, inspection room, dining and other places, as well as stoves, counters and tables.

6. Rules and regulations to ensure food safety, such as employee health management, food safety training management, raw material procurement inspection, ticket and certificate collection management, warehousing management, and tableware cleaning and disinfection management;

7. Extra-large restaurants, large restaurants, school canteens, canteens of institutions, enterprises and institutions with more than 511 people serving meals, headquarters of chain catering service enterprises, and collective dining distribution units should also provide food processing operation procedures for key links, food safety inspection plans and emergency response plans for food safety emergencies;

8. To apply for a dessert station, you must also submit a copy of the Catering Service License of the main restaurant, the distribution management system of the main restaurant, the food incoming inspection record system of the dessert station, and the sanitation management system of the environment and facilities of the dessert station;

9. The application for herbal tea shop must also submit the formula of herbal tea raw materials and the statement that toxic and harmful substances and drugs are not used as herbal tea raw materials. Herbal tea shops that are sold separately through centralized procurement on site shall provide food production licenses or catering service licenses of processing units;

11. Training certification materials for food safety management personnel that meet relevant regulations. The following units must be equipped with senior food safety administrators for catering services: super-large restaurants (with an area of more than 3,111m2), headquarters of chain catering service units, collective dining distribution units, central kitchens, and suppliers.