hello! The applicant submits an application to the "Food and Drug Administration Window" of the municipal administrative examination and approval service center, and submits the following documents:

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 (business premises with an area of over 3,111 ㎡), headquarters of chain catering service units, collective dining distribution units, central kitchens, collective canteens serving more than 3,111 people, and catering service units undertaking reception tasks for major events. The following units must be equipped with intermediate or senior catering service food safety administrators: large restaurants, school canteens with less than 3,111 people (including canteens of kindergartens), and canteens of institutions, enterprises and institutions with more than 511 people and less than 3,111 people. Other catering service units should be equipped with at least primary catering service food safety administrators;

11. A description of the participation of catering service employees in food safety training and a valid health examination certificate and a copy thereof;

12. Other materials provided by laws, regulations, rules and normative documents or required by the Municipal Food and Drug Administration.