2. When filling in, use a pen or signature pen. The text is clear and shall not be altered. The word "none" should be filled in for reasonable missing items.

3. Related items in the application:

1) Applicant's name: fill in according to the existing valid catering service license or the name pre-approved by the industrial and commercial department.

2) Economic nature: individuals, joint-stock enterprises, limited companies, state-owned enterprises, etc.

3) Company Address: Fill in according to the existing valid catering service license.

4) Legal representative: The legal person shall fill in the name of the legal representative.

5) Person in charge or owner: fill in the name of the person in charge of the unit, and fill in the name of the owner for individual operators.

6) ID number: fill in according to the actual situation.

7) Total number of employees: the total number of employees in the unit.

8)

Number of employees:

The total number of personnel involved in catering services must undergo health examination and food safety knowledge training.

9) License scope: Fill in according to the existing valid catering service license.

10) operation area

Number of people dining: actual use area of business premises.

Number of people receiving meals per meal.

1 1) Telephone number: the external telephone number of the unit or the telephone number of the person in charge and the owner.

12) Quantization level application:

Grades A, B and C, where the new applicant indicates a new application.

13) sanitary facilities: fill in the existing sanitary facilities.

14) application materials: fill in the submitted materials.

Application material

1. Copy of ID card (legal representative/person in charge);

2, a copy of the health certificate of employees;

3, food safety management organization;

4, food safety management personnel list;

5. Food safety management system;

6. A copy of the certificate of use of the business premises;

7. Location map of business premises;

8, equipment and facilities layout flow chart;

9 list of food safety facilities;

10, collection and transportation agreement for kitchen waste oil and waste;

1 1, health management personnel training record;

12, unrestricted personnel certificate;