1. This decision shall apply to the operation, supervision, management and service of small restaurants within the administrative area of this province.

the term "small catering" as mentioned in this decision refers to food operators who have a legally fixed business place, the use area of the business place is less than 61 square meters, the business scale is small, and the business conditions are simple, but they do not include unit canteens and branches of catering chain enterprises. Second, the local people's governments at or above the county level shall lead, organize and coordinate the supervision, management and service of small restaurants in their respective administrative areas, strengthen the capacity building of supervision and management, and ensure the funds and personnel suitable for the supervision and management of small restaurants.

township people's governments and sub-district offices should improve the team of safety coordinators and information officers according to local actual conditions, bring small catering into the grid social governance mechanism, and assist relevant departments to carry out daily safety management and joint law enforcement of small catering.

villagers' committees and residents' committees should assist in the management of small catering. Three, the market supervision and management departments of local people's governments at or above the county level shall be responsible for the supervision and management of small catering food business activities within their respective administrative areas.

relevant departments and units of local people's governments at or above the county level, such as commerce, housing, urban and rural construction (gas, city appearance and environmental sanitation, municipal utilities, etc.), ecological environment, health, public security, emergency, fire rescue, etc., shall be responsible for the supervision and management of small catering within their respective functions and duties. Four, the provincial market supervision and management department shall, jointly with the relevant departments and units of housing and urban and rural construction, ecological environment, health, public security, fire rescue, etc., prepare a small catering business guide, clarify the basic requirements, safety risks and legal consequences of food safety and construction, environmental pollution prevention, fire protection, gas, city appearance and environmental sanitation and other business premises, list relevant typical cases, and announce them to the public for reference.

the departments and units of market supervision and management and commerce of the people's government at the county level should strengthen the guidance and service for small catering. Five, the location of small catering business premises shall comply with the provisions of relevant laws and regulations on the prevention and control of atmospheric and noise pollution, to prevent the normal living environment of nearby residents from being polluted by lampblack, odor, waste gas and noise, and keep a safe distance from toxic, harmful, flammable and explosive places and other pollution sources. Six, small catering should obtain a business license according to law. When applying for a business license, a small restaurant shall make a written commitment to the authenticity, legality and safety of the business premises.

small catering shall be put on record. Small catering should be filed with the local county-level market supervision and management department to obtain a small catering information publicity card. The market supervision and management department shall, when issuing the small catering information publicity card, issue the small catering business guide together.

the small catering information publicity card shall contain information such as the name of the operator, business address, business items, whether it is engaged in network business, unified social credit code, telephone number for reporting and the name of the reporting agency. The style of small catering information publicity card shall be determined by the provincial market supervision and management department. Seven, the administrative organ for the business license is the market supervision and management department, it should be implemented together with the small catering record when handling the business license; If the business license is centralized to other administrative organs other than the market supervision and management department according to law, the business license and small catering filing shall be accepted at one window and handled together. The information required for filing small catering can be obtained through the way of government information sharing, and repeated provision is not required.

business license processing information and small catering filing information should be immediately shared with departments and units related to small catering management.

the market supervision and management department shall publicize the filing information of small catering on the internet in time, and update the information such as closing down for the convenience of the public. Eight, holding a small catering information publicity card and marking the network operation of small catering, can engage in online catering services.

small restaurants engaged in online business shall abide by the relevant provisions of online catering services. Nine, small catering should be in a prominent position in the dining area hanging small catering information publicity cards, publicity practitioners health certificates and other information, accept social supervision. Engaged in network business, it should be in a prominent position on the main page of the website business activities to continuously publicize the business license and small catering information publicity card. Ten, small restaurants engaged in business activities should meet the food safety standards, and meet the following requirements:

(a) keep the environment clean and tidy, equipped with effective processing, refrigeration, washing, disinfection, dust, flies, rats and other facilities;

(2) It has a reasonable equipment layout, and the food to be processed is stored separately from the direct food, raw materials and finished products to avoid cross-contamination;

(3) Employees hold valid health certificates and maintain personal hygiene;

(4) check the supplier's license and food factory inspection certificate or other qualified certificates, and record or keep relevant information to ensure the traceability of food sources;

(5) Use non-toxic, harmless and clean food packaging materials, containers and selling tools, and do not use tableware and drinking utensils that do not meet food safety requirements without cleaning and disinfection, and do not reuse disposable tableware and drinking utensils;

(6) Water use shall conform to the hygienic standards for drinking water stipulated by the state;

(7) The detergents and disinfectants used shall be safe and harmless to human body;

(8) Other requirements stipulated by laws and regulations.