application procedure

1, application: the applicant submits an application to the "food and drug supervision window" of the municipal administrative examination and approval service center.

2. Acceptance: If there are errors in the application materials that can be corrected on the spot, the applicant shall be allowed to correct them on the spot; If the application materials are incomplete or do not conform to the statutory form, the applicant shall be informed of all the contents that need to be corrected at once on the spot, and a Notice of Corrected Materials shall be issued to the applicant; If the application materials are complete and conform to the statutory form, or the applicant submits all the supplementary materials as required, it shall be accepted and a decision on the acceptance of catering service license shall be issued.

3. review: organize on-site review and acceptance according to the standards for the review of catering service licenses.

4. Decision: If the on-site review meets the standards, make a decision to grant the administrative license; Do not meet the standards, make a decision not to grant administrative license and explain the reasons in writing, and inform the applicant of the right to apply for administrative reconsideration or bring an administrative lawsuit according to law.

5. License issuance: If the application materials and on-site inspection submitted by the applicant meet the statutory conditions and standards, the administrative license shall be granted, and the Catering Service License shall be issued within the statutory time limit.

application materials

(1) an application for a catering service license;

(2) the certificate of pre-approval of the name (a copy of the business license can be provided for those who have engaged in other businesses);

(3) Schematic diagram of the catering service business premises and equipment layout, processing flow and sanitary facilities;

(4) the identity certificate (photocopy) of the legal representative (person in charge or owner) and the explanatory materials that do not belong to Article 36 and Article 37 of these Measures;

(5) materials that the food safety management personnel meet the relevant conditions in Article 9 of these Measures;

(6) rules and regulations to ensure food safety;

(7) other materials as prescribed by the State Food and Drug Administration or the food and drug administrations of provinces, autonomous regions and municipalities directly under the Central Government.

Extended information

The catering service license shall be classified and managed according to the format and scale of catering service operators. The classification method is as follows:

(1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.) refer to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of more than 3,111 ㎡ (excluding 3,111 ㎡) or a dining seat of more than 1,111 (excluding 1,111).

2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111m2 (excluding 511m2 and including 3111m2) or a seating capacity of 251-1111 (excluding 251 and including 1111).

3. Medium-sized restaurant: refers to a restaurant with a business area of 151-511m2 (excluding 151m2, including 511m2) or a dining seat of 75-251 (excluding 75, including 251).

4. Small-scale restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one.

(2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks.

(5) Canteen: refers to the units set up in institutions, schools, enterprises, institutions, construction sites and other places (places) for internal staff, students and other places to eat.

(6) Collective dining distribution unit: refers to a provider who processes and distributes food in a centralized way according to the ordering requirements of collective service objects, but does not provide dining places.

(7) central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.

Reference: Baidu Encyclopedia-Catering Service License