When the Food and Drug Administration inspects the restaurant, the materials presented are as follows:

1. Whether the food and beverage service license and business license are held, and whether the employees hold health certificates;

2. Whether there are places for food raw material processing, food processing and storage suitable for the variety and quantity of food to be produced and supplied, keeping the environment of the places clean and tidy, and keeping a specified distance from toxic and harmful places and other pollution sources;

3. Whether there are business equipment or facilities suitable for the variety and quantity of food produced and supplied, and corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, ventilation, freezing and refrigerating, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

4. Whether there are food safety management personnel who have been trained in food safety, and the rules and regulations that are suitable for the actual situation of the unit to ensure food safety;

5. Is there a reasonable layout and processing flow to prevent cross-contamination between the food to be processed and the direct food, raw materials and finished products, and to avoid food contact with toxic and unclean substances?

6. Whether there is a purchase account for raw food, whether the system of obtaining certificates and tickets is established and improved, and whether there are foods beyond the shelf life;

7. Whether the raw food is spoiled, rancid, moldy, insect-infested, unclean, mixed with foreign substances, adulterated or abnormal in sensory properties.

Materials required for handling catering service license:

1. Application form for catering service license;

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

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner. If it is necessary to act as an agent, 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 shall be supplemented;

4. Original and photocopy of the legal use certificate of the catering service site: including property right certificate, lease contract, Construction Land Planning Permit, Construction Land Approval Letter, State-owned Land Use Certificate, etc.

Legal basis:

Article 28 of the Food Safety Law of the People's Republic of China

The formulation of national food safety standards shall be based on the results of food safety risk assessment, fully consider the results of edible agricultural products safety risk assessment, refer to relevant international standards and international food safety risk assessment results, and publish the draft national food safety standards to the public to listen to the opinions of food producers, operators, consumers and relevant departments.

the national food safety standards shall be examined and approved by the food safety national standards review Committee organized by the health administrative department of the State Council. The review committee of national food safety standards is composed of experts in medicine, agriculture, food, nutrition, biology and environment, and representatives of relevant departments, food industry associations and consumers' associations in the State Council, to review the scientific and practical nature of the draft national food safety standards.