1, the State Food and Drug Administration in charge of the national food service license management, local food and drug supervision and management departments at all levels are responsible for food service licensing and management of food service within the administrative region;
2, food service license According to the food service providers of the industry and the size of the implementation of classification management. Catering service classification license review specifications developed by the State Food and Drug Administration. "Food Service License" acceptance and approval of the licensing authority by the provinces, autonomous regions and municipalities directly under the Central Food and Drug Administration;
3, the Food and Drug Administration shall establish a food service license information and file management system, the regular announcement of the food service license to obtain or cancel the food service provider directory.
Legal basis
"Measures for the Administration of Catering Service Licenses"
Article IX The applicant to the food and drug supervision and management department of the catering service license application shall have the following basic conditions:
(a) with the production of food supplied to the food varieties, the number of food raw material handling and food Processing, storage and other premises, to maintain the environmental cleanliness of the premises, and with toxic, hazardous premises and other sources of pollution to maintain a prescribed distance;
(2) with the production and supply of food varieties, the number of appropriate business equipment or facilities, there are appropriate disinfection, changing clothes, hand washing, lighting, lighting, ventilation, refrigeration and freezing, dust, fly, rodent, insect, washing and treatment of wastewater, Storage of garbage and waste equipment or facilities;
(c) have food safety management personnel who have been trained in food safety and meet the relevant conditions, as well as rules and regulations to ensure food safety that are compatible with the actual situation of the organization;
(d) have a reasonable layout and processing flow to prevent cross-contamination of food to be processed with food that is directly imported, and raw materials and finished products, and avoid contact with toxic substances and unclean substances. Poisons, unclean substances;
(E) the State Food and Drug Administration or provinces, autonomous regions, municipalities directly under the Central Food and Drug Administration to provide other conditions.
The conditions of food safety management personnel in food service and the relevant requirements for food safety training shall be formulated by the State Food and Drug Administration. Article X application for "food service license" shall be submitted to the following materials:
(A) "food service license" application;
(B) name pre-approval of the certificate (has been engaged in other business can provide a copy of the business license);
(C) food service premises and equipment layout, processing flow, sanitation facilities and other schematic diagrams;
(D) legal representative (person in charge or owner) identification (copy), as well as does not belong to the circumstances of Article 36, Article 37 of this approach to explain the material;
(E) food safety management personnel in line with the relevant conditions of Article 9 of this approach to the material;
(F) to ensure that the rules and regulations of food safety;
(G) the State Food and Drug Administration or provincial, autonomous regions, municipalities directly under the Central Government;
(G) the State Food and Drug Administration Drug Administration or provinces, autonomous regions, municipalities directly under the Central Food and Drug Administration stipulates other materials.