1, a valid industrial and commercial business license and various state and local taxes and other certificates;

2, food service license;

3, food hygiene and safety administrator's certificate;

4, chef grade certificate and personnel health certificate;

5, canteen contracting tender documents;

6, Contractor to draw up a specific program for contracting the operation of the canteen;

7, the two sides signed an agreement on the contracting of the operation of the canteen (contract).

Catering service license conditions:

1, with the operation of food varieties, the number of food raw materials handling and food processing, packaging, storage and other places, to maintain the environment of the place is clean and tidy, and with the toxic, hazardous places and other sources of pollution to maintain a prescribed distance;

2, with the operation of food varieties, the number of production and operation of the appropriate Equipment or facilities, with appropriate disinfection, changing, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities;

3, professional and technical staff of food safety, management personnel and regulations to ensure food safety;

4, with a reasonable layout of the equipment and process flow

4, with a reasonable layout of equipment and process flow, to prevent 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, practitioners after pre-job training, qualified health checks.

Legal basis: "Chinese People's **** and the State Food Safety Law" Article 29

The state of food production and operation of the implementation of the licensing system. Engaged in food production, food distribution, food service, shall obtain a food production license, food distribution license, food service license.

Article 33

Food production and operation shall comply with food safety standards, and meet the following requirements:

(1) have food raw material handling and food processing, packaging, storage and other places appropriate to the variety and quantity of the food produced and operated, and keep the environment of the place clean and tidy, and maintain the prescribed distance from toxic and harmful places as well as other sources of contamination;

(2) have a place suitable for handling the food materials and food processing, packaging, and storage; and p>

(b) with the production and management of food varieties, the number of production and management equipment or facilities, with the appropriate disinfection, changing clothes, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities;

(c) a full-time or part-time professional and technical personnel of food safety, Food safety management personnel and regulations to ensure food safety;

(4) a reasonable layout of equipment and processes to prevent cross contamination of food to be processed and direct food, raw materials and finished products, to avoid food contact with poisonous and unclean substances;

(5) tableware, drinking utensils and containers for direct food should be washed and sterilized before use, and cooking utensils and equipment should be washed and kept clean after use. After use should be washed and kept clean;

(f) storage, transportation and handling of food containers, tools and equipment should be safe, harmless, clean, to prevent food contamination, and to ensure food safety in accordance with the temperature, humidity and other special requirements, shall not be stored, transported with food and toxic and hazardous substances;

(g) direct entry into the food should be used non-toxic, Clean packaging materials, tableware, drinking utensils and containers;

(viii) food production and management personnel should maintain personal hygiene, production and management of food, they should wash their hands, wear clean work clothes, hats, etc.; sales of unpackaged direct-entry food, they should use non-toxic, clean containers, vending tools and equipment;

(ix) water consumption should be in line with national standards of drinking water sanitation;

(ix) water should be in line with national provisions of the living Drinking water health standards;

(j) the use of detergents, disinfectants should be safe for human beings, harmless;

(k) laws and regulations of other requirements.