Pollution discharge permit and environmental guarantee are required.

1. The basic health certificate of catering employees shall be handled at the epidemic prevention station.

2. Deal with the pollution discharge permit (environmental protection procedures) and handle it at the Environmental Protection Bureau.

3. Handling the catering business license (food hygiene license) shall be handled in the health supervision office.

4. apply for a food circulation license at the industrial and commercial bureau.

5. To apply for a business license (industrial and commercial certificate), you should do it at the Industrial and Commercial Bureau. The business license can only be handled after other documents have been processed.

6. apply for the tax registration certificate (tax certificate) at the tax bureau, and go to the tax department to apply for the tax registration certificate within 31 days after obtaining the business license.

8. The documents required for handling all the above certificates include: original ID card, copy of ID card and copy of original house lease certificate.

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1. Have a place for food raw material processing, food processing and storage suitable for the variety and quantity of food to be produced and supplied, keep the environment of this place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources;

2. Having business equipment or facilities suitable for the variety and quantity of food to be produced and supplied, and corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, lighting, ventilation, refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

3. Having food safety management personnel who have been trained in food safety and meet the relevant conditions, and rules and regulations that are suitable for the actual situation of the unit to ensure food safety;

4. It has a reasonable layout and processing flow to prevent cross-contamination between the food to be processed and the directly-eaten food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

5. Other conditions stipulated by the State Food and Drug Administration or the food and drug administrations of provinces, autonomous regions and municipalities directly under the Central Government.

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