Conditions for processing:

1, with the production and supply of food varieties, the number of food raw materials handling and food processing, storage and other places, to maintain the environment of the place is clean and tidy, and with toxic, hazardous places 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. Have the appropriate disinfection, changing clothes, hand washing, lighting, lighting, ventilation, refrigeration and freezing, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities;

3, with 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 of 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.

Application procedures:

Application: the applicant to the Municipal Administrative Approval Service Center, "Food and Drug Administration window" to submit an application.

Acceptance: application materials can be corrected on the spot there are errors, the applicant should be allowed to correct on the spot; application materials are incomplete or do not meet the statutory form, the applicant should be informed of all the contents of the need to make corrections and send the applicant a "notice of corrective materials"; application materials are complete, in line with the statutory form, or the applicant to submit all the corrective materials as required to be accepted. Issue a "food service license acceptance decision".

Review: In accordance with the "food service license review specifications" organization on-site review and acceptance.

Decision: on-site review meets the standards, to make the decision to grant administrative licenses; does not meet the standards, to make the decision not to grant administrative licenses and explain the reasons in writing, while informing the applicant of the right to apply for administrative reconsideration or administrative litigation in accordance with the law.

License issuance: the applicant to submit the application materials and on-site verification meet the statutory conditions and standards, to make the decision to grant administrative licenses, within the statutory time limit for the issuance of "food service license.

Application materials:

1. "Food Service License Application Form";

2. Business license, name pre-approval notice, certificate of legal entity or private non-enterprise units, such as certificate of registration of the applicant's qualifications of the original and a copy;

3. Legal representative, the person in charge of the owner of the identity card and the original and a copy, if required on behalf of the applicant. Copies, such as the need to do on behalf of the need to supplement the legal representative, the person in charge or the owner of the signature confirmation of the "power of attorney" and the operator of the original and photocopies of proof of identity;

4. Catering service venues, legal proof of use of the original and photocopies: including proof of property rights, lease contracts, the "Construction Land Planning Permit", "construction land use approval," "State-owned land use certificate" and so on, can not Submit effective proof of property rights of the premises, the operator can be based on the district people's government, street offices, neighborhood (village) committees, community workstations, park management committees (industrial parks, science and technology parks), the market to start the management unit, property management companies, schools, and other units or departments to agree to engage in catering services in the premises of the business activities of the "place of use certificate".

5. food service premises and equipment layout, processing flow, sanitation and other schematic diagrams and instructions (schematic diagrams should indicate the name of the applicant, marked in detail cooking, rough processing, cutting, cleaning and disinfection of utensils, cleaning, noodle production, rough processing of roasted marinade, roasted marinade marinade, roasted marinade, roasted marinade, air-drying, production, raw food seafood processing, cold food production, cooked food sales, laminating operation, food storage) (food cooling, food packaging, distribution of food, locker room, inspection room, dining and other places of the area size and stove, counter, washing pool, refrigerator, freezer, sterilizer, air conditioning, cabinets, shelves and other facilities and equipment specific location);

6. Employees' health management, food safety training management, raw materials purchasing, inspection and documentation management, warehousing management, cleaning and disinfecting of food utensils management and other rules and regulations to ensure food safety Management and other regulations to ensure food safety;

7. Extra-large restaurants, large restaurants, school cafeterias, catering for more than 500 people in the institutions, enterprises and public institutions cafeterias, food service chain headquarters, collective meal distribution units should also provide key links to food processing procedures, food safety inspection plans and emergency response plans for food safety emergencies;

8. p>8. Application for dessert station must also be submitted to the main food and beverage "Food Service License" copy of the main food and beverage distribution management system, dessert station food purchase inspection record system, dessert station environment and facilities and equipment hygiene management system;

9. Application for Herbal Tea Shop must also be submitted to the recipe of raw materials for Herbal Tea as well as the non-use of toxic and hazardous substances and medicines as raw materials for Herbal Tea affirmation. Through centralized purchasing on-site dispensing sales of herbal tea store, should provide the processing unit of the food production license or food service license;

10. Compliance with the relevant provisions of the food safety management personnel training certificate information. The following units shall be equipped with senior food service food safety administrator: mega restaurants (business premises area of 3000 square meters or more), the headquarters of the chain of food service units, collective meal distribution units, central kitchen, the number of meals served more than 3,000 people in the collective canteen, as well as undertake the task of hosting major events and catering service units. The following units shall be equipped with intermediate or senior food service food safety manager: large restaurants, the number of meals served to less than 3,000 people in the school canteen (including child care institutions canteens), the number of meals in the 500 more than 3,000 people below the authorities and institutions canteens. Other food service units should be equipped with at least primary food service food safety administrator;

11. Food service workers to participate in food safety training and valid health physical examination certificate and a copy;

12. Laws, regulations, rules, normative documents, or other materials required by the Municipal Food and Drug Administration.