"Food Safety Law", established China's food safety segmented regulatory system, health, agriculture, quality inspection, industry and commerce and food and drug regulatory departments, each with its own responsibilities, respectively, responsible for the supervision of the food production sector, the food distribution sector and food service

I. Name and legal person columns: should be the same as approved by the Administration for Industry and Commerce and other departments.

Second, the address column: fill in the detailed address of the business premises.

Third, the type of license column:

(a) restaurants (also known as 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 restaurants, barbecue restaurants.

1. Extra-large restaurants: refers to restaurants whose business premises use an area of more than 3,000_ (excluding 3,000_), or whose seating capacity for meals is more than 1,000 seats (excluding 1,000 seats).

2. Large restaurants: refers to the use of business premises in the area of 500-3000 _ (excluding 500 _, including 3000 _), or the number of seats in the 250-1000 seats (excluding 250 seats, including 1000 seats) of the restaurant.

3. Medium-sized restaurants: refers to the use of business premises in the area of 150-500 _ (excluding 150 _, including 500 _), or the number of seats in the 75-250 seats (excluding 75 seats, including 250 seats) of the restaurant.

4. Small restaurant: refers to the use of the business premises area of less than 150 _ (including 150 _), or the number of seats in the dining seat of less than 75 people (including 75 seats) below the restaurant.

If the area and the number of seats are divided into two categories, the restaurant category is based on the larger of them.

(ii) fast food restaurant: 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.

(C) snack bar: refers to snacks, snacks as the main business items of the unit.

(d) beverage store: refers to the supply of alcohol, coffee, tea or drinks as the main units.

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

Four, the license number format column: province, autonomous region, municipality directly under the Central Government abbreviation + the word meal license + 4 number of years + 6 administrative code + 6 administrative area licensing order number. License number in the number of digits such as less than the corresponding number of digits should be added before the number of zeros to make up for.

V. Remarks:

(a) all types of restaurants: simple hot pot or barbecue, add "simple hot pot" or "simple barbecue".

(2) various types of canteens: site canteens, school canteens, add "site canteens" or "school canteens".

(C) the above business categories in the (a) - (d) units:

1. supply of cold dishes with "including cold dishes", do not supply the addition of "does not contain cold dishes";

2. supply of homemade laminating cake Add "including framed cake", do not supply plus "does not contain framed cake";

3. Supply of raw seafood add "including raw seafood", do not supply plus "does not contain raw seafood".

Sixth, the applicant to submit application information to the window of the license, the window staff preliminary examination, registration of compliance with the regulations, and issue a prior service registration, inform the review of the contact information of the institution or person. Contact by the applicant according to their own situation, the implementation of on-site guidance, review of specific matters.

Application materials include:

(a) Food service license application.

(ii) Proof of pre-approved name.

(iii) proof of use of food service premises and equipment layout, process flow, sanitation and other schematic diagrams.

(d) application for food service operators, their legal representatives or owners of a copy of identification.

(v) a copy of the food safety management personnel training certificate.

(vi) regulations to ensure food safety.

(vii) Laws, regulations, rules, standards, normative documents or other materials prescribed by the provincial food and drug supervision and management departments.

Note: Application materials should be printed on A4 paper (except drawings), page by page, stamped, bound in order; submitted materials for copies, should be written on the copies of the "Department of the original copy", and stamped with the official seal of the unit. The contents of the declaration should be true, complete and clear, and shall not be altered. Do not get the official seal of the enterprise in the information provided by the legal representative of the signature and seal, non-applicant to handle in person, the clerk should provide the applicant's power of attorney.