Where a food business operator sets up a warehouse (including self-owned and leased) outside the business premises, it is required to provide the warehouse address, area, equipment and facilities, storage conditions, warehouse use certificate and other documents. If you rent a warehouse, you should also provide a copy of the lease contract and the lessor's business license or ID card.
Where vending equipment is used to sell food and drinks, it shall submit the product qualification certificate, specific location, food business license, contact information of operators, name and contact information of food safety management personnel, and the publicity method of equipment cleaning and disinfection maintenance records.
To apply for the sale of cooked food and wine in bulk, it shall submit the cooperation agreement (contract) with the linked production unit or supplier, as well as a copy of the food production license of the production unit or other legal certification documents of food production qualification.
Operators who provide home-brewed wine in catering services shall provide qualified finished product safety inspection reports issued by qualified third-party food safety inspection agencies.
Requirements for license application materials
1. The applicant shall fill in the relevant contents of the application form accurately, normally and completely according to the requirements of the application form. It should be filled in neatly with a blue-black pen or a signature pen, or printed, but the signature must be in my own handwriting and cannot be printed.
If there are errors in the application materials that can be corrected on the spot, the person who has the right to correct them can correct them on the spot, and the corrected person will sign or seal the correction place and indicate the date of correction.
2. If the application materials are photocopies, the applicant shall indicate "consistent with the original" on the submitted photocopies, and sign the name and date.
3. The name of the operator shall be filled in according to the name on the registration certificate issued by the registration administration department. Enterprises, individual industrial and commercial households and farmers' professional cooperatives are consistent with the names marked on the business license; The name of the organ or institution is the same as the name marked on the legal person registration certificate of the organ or institution; Social organizations, private non-enterprise units and social organizations registration certificate or private non-enterprise units registration certificate marked the same.
4. Fill in the social credit code (ID number). An applicant with a social credit code shall fill in the social credit code according to the registration certificate issued by the registration administration department; For applicants without social credit code, fill in the organization code; Individual industrial and commercial households fill in the valid ID number.
5. The legal representative (person in charge) and food safety management personnel must promise (declare) that there is no food industry ban listed in Article 135 of the Food Safety Law of People's Republic of China (PRC) and Articles 46 and 47 of the Measures for the Administration of Food License of China Food and Drug Administration, and sign on their own.
The identity certificates of the above-mentioned personnel, for domestic personnel, are copies of identity cards, and for overseas personnel, are copies of passports or other identity certificates.
6, domicile, business premises, warehouse address should be clear to the house number, room number; If there is no house number or room number, refer to it clearly. The domicile shall be consistent with the address indicated in the business license or registration certificate.
7. The food safety system is divided into main categories, modes of operation, business formats and business projects. Food business operators shall establish employee health management and training management system, food safety administrator system, food safety self-inspection and reporting system, food incoming inspection system, food storage management system, unqualified food recall and disposal system, waste disposal system, food management system near shelf life, food safety emergency plan, complaint handling system, etc.
Food sales enterprises should also establish a food purchase inspection record system, engage in wholesale business should also establish a food wholesale sales record system, and engage in bulk food sales should also establish a bulk food labeling system.
Catering service operators should also establish the cleaning, disinfection and maintenance system of places, facilities and utensils, the food business process and control system, the publicity system for the use of food additives and the sample retention system.
Where vending equipment is used to sell food and beverages, a publicity system such as food business license, contact information of operators, name and contact information of food safety management personnel, and equipment cleaning, disinfection and maintenance records shall also be established.
Various systems of food safety management can be established, not one-to-one correspondence, but combined, including the above contents. The food and drug supervision and administration department shall conduct supervision and spot checks on the food business operators' mastery and implementation of the system, and record the results of spot checks in the food safety credit files.
The text of the food safety management system shall be signed by the legal representative (person in charge).
8. Fill in the "type of work" in the employee registration form. Food sales mainly include: salespersons, buyers, quality controllers, tally clerks, cashiers, cleaners, etc. Catering services mainly include: chefs, pastry chefs, dish selection (washing) workers, warehouse keepers, buyers, food delivery workers, waiters, cleaners, dishwashers and cashiers. You can add new posts according to the actual operation.
9. Business equipment and tools suitable for food business, including containers, shelves, display cabinets, freezers, heat preservation facilities, clean containers, ventilation facilities, air conditioning, rat prevention, dust prevention, fly prevention, sales tools and transportation tools.
10. Location map of business premises, plotting whether there are pollution sources on main roads, surrounding reference objects and surrounding environment.
Layout plan of facilities and equipment, indicating the location of main equipment and facilities in the business premises, as well as the location schematic diagram of each partition, special room and business room.
Operation flow chart, food sales refers to the operation path of food operators from food procurement, transportation, storage and sales to delisting; Catering service refers to the processing flow of raw materials entering the factory, rough machining, cutting, cooking, making, cleaning and disinfection, and preparing (dividing) meals.