The expiration time of the catering business license is as follows:

1. The validity period of the business license of individual industrial and commercial households is permanent;

2. The business license of a sole proprietorship enterprise is valid for one year and will be renewed after its expiration;

3. The validity period of the business license of a foreign-funded enterprise can generally be set at 21 years, with a maximum of 31 years;

4. The business license of a limited company is generally valid for 11 years, and can be extended after its expiration;

5. The registration certificate of the representative office is valid for 1 years, and it needs to be extended every year with materials:

(1) the original ID card of the legal representative or responsible person and the original copy of the business license;

(2) the original copy of the food business license and the application for renewal of the food business license;

(3) the layout plan of the environment and function rooms of the business premises, and the list of main equipment and facilities for food production;

(4) Original and photocopy of health certificate of relevant staff.

Legal basis: Article 15 of the Food Safety Law of the People's Republic of China

The validity period of the food production and operation license is 5 years.

if the production and operation conditions of food producers and operators change and no longer meet the requirements of food production and operation, food producers and operators shall immediately take corrective measures; If it is necessary to go through the licensing procedures again, it shall be handled according to law.

Article 17

The food safety supervision and administration department of the State Council, together with the agricultural administration department of the State Council and other relevant departments, shall clarify the basic requirements for food safety traceability, and guide food producers and operators to establish and improve the food safety traceability system through information means.

food safety supervision and management departments should focus on the construction of traceability system for foods targeted at specific groups such as infant formula foods and other foods with high food safety risks or large sales volume.