1, with the production and supply of food varieties, the number of food ingredients and food processing, storage and other places, to maintain the environment of the premises clean and tidy, and with toxic, hazardous premises and other sources of pollution to maintain the prescribed distance;

2, with the production and supply of food varieties, the number of food corresponding to the operation of the equipment or Facilities, with appropriate disinfection, changing clothes, hand washing, lighting, lighting, ventilation, refrigeration, freezing, dust, flies, rodents, insects, washing, as well as the treatment of wastewater, storage of garbage and waste equipment or facilities;

3, food safety training, food safety management personnel in line with the relevant conditions, as well as with the actual unit to ensure that the rules and regulations to ensure food safety;

4, with a reasonable layout and processing flow, to prevent the food to be processed and direct access to food, raw materials and finished products cross-contamination, to avoid food contact with toxic substances, unclean substances;

5, the State Food and Drug Administration or provinces, autonomous regions, municipalities directly under the Central Food and Drug Administration stipulates other conditions. Catering license, also known as food service license, the main role is to protect food safety.

Food service license according to the food service operator's business and scale of the implementation of classification management.

1, restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to meals (including Chinese, Western, Japanese, Korean, etc.) as the main business items of the unit, including hot pot restaurant, barbecue restaurant.

2, fast food restaurants: refers to the centralized processing and distribution, on-site meal consumption and rapid provision of dining services as the main form of processing and supply units.

3, snack bar: refers to the snacks, snacks as the main business units.

4, beverage store: refers to the supply of alcohol, coffee, tea or beverage units.

5, cafeteria: refers to the institutions, schools, enterprises and institutions, construction sites and other locations (places), for internal workers, students and other dining units.

6, collective meal delivery unit: refers to the collective service users ordering requirements, centralized processing, distribution of food but does not provide a dining place provider.

7, the central kitchen: refers to the establishment of restaurant chains, with independent premises and facilities and equipment, centralized completion of finished or semi-finished food processing and production, and direct delivery to the provider of food service units.