1. The procedures required to set up a food company include EIA approval, production license, business license, tax registration certificate, hygiene license, organization code certificate and health certificate.

EIA approval:

EIA approval is the management authority of the national competent department for newly started projects; The newly-started project must be evaluated by relevant experts on the environmental impact, and an environmental impact report must be prepared and submitted to the competent national environmental department for review. Whether the project passes the approval of the competent national department is the EIA reply.

2. Production license:

A production license is a certificate granted by the state to an enterprise that has the production conditions of a certain product and can guarantee the product quality. Before the establishment of the enterprise, the local quality and technical supervision department shall apply for the production license (usually it can only be handled after obtaining the approval report of environmental impact assessment and passing the fire control).

3. business license: the applicant brings the original and photocopy of his personal identity card to the local industrial and commercial department to register his name.

after obtaining the hygiene license or catering service license, you can apply to the local industrial and commercial department for obtaining the industrial and commercial business license with the voucher, corresponding house lease certificate and ID card. In accordance with the provisions of the administrative department for industry and commerce, those who apply to engage in catering, food processing and sales industries shall issue certificates issued by the food hygiene supervision organs.

organization code certificate: after obtaining the business license, you can apply for the organization code certificate with the business license in the Technical and Quality Supervision Bureau. ?

4. tax registration certificate: within 31 days from the date of obtaining the business license, you should apply to the local tax bureau for the local tax registration number. Bring a copy of the business license and a copy, as well as the operator's ID card.

5. Health certificate: Go to the health check-up unit for preventive health check-up according to the personnel list determined by the health supervision institution, and uniformly use the Table for Preventive Health Check-up of the People's Republic of China formulated by the Ministry of Health.

1. Have a physical examination before you apply for a health certificate. Two: if the physical examination results meet the conditions for issuing health certificates, after passing the training on health laws and regulations organized by health supervision institutions, I will take my one-inch bareheaded color photo to the health supervision office of the health bureau under my jurisdiction to apply for health certificates. If the physical examination results do not meet the conditions for issuing health certificates, health certificates will not be issued.

Extended information:

foodsafety:

According to the definition of the World Health Organization, food safety is "a public health problem that toxic and harmful substances in food affect human health". It is an absolute concept that food safety requires that all dangers of food causing acute or chronic damage to human health do not exist.

food safety is an interdisciplinary field that focuses on ensuring food hygiene and food safety, reducing hidden dangers of diseases and preventing food poisoning in the process of food processing, storage and sales.

food safety commitment letter

in order to ensure the food safety of consumers, strengthen industry self-discipline and prevent food poisoning incidents, our unit (store) solemnly promises to consumers as follows:

1. The legal person (responsible person) is the first person responsible for food safety, earnestly implements the food safety system and norms in the circulation field, and actively accepts the supervision of the industrial and commercial departments, consumers and society.

second, ensure to strengthen the management of incoming and outgoing sales, and establish and improve various systems.

3. engage in business activities in strict accordance with the business scope approved by the business license and health permit.

iv. engage in food business activities without using certified personnel who have not obtained valid health certificates and have been trained by relevant departments.

5. Make the dining environment clean and tidy, and the hygiene reaches the standard.

VI. Obtain certificates and tickets for all purchased foods and raw materials according to the specified varieties and scope.

VII. Ensure not to engage in illegal activities, use livestock, poultry, animals, aquatic animals and their products that have died of illness, poisoning or unknown causes, and bear corresponding illegal responsibilities.

the above is our promise, and people from all walks of life and consumers are welcome to supervise.

Food collocation:

Introduction of food additives:

According to the definition of food additives by FAO/WHO Food Power Generation Committee (CAC) in 1962, food additives refer to substances added for technical purposes in food manufacturing, processing, adjustment, treatment, packaging, transportation and storage.

As an auxiliary ingredient, food additives can directly or indirectly become food ingredients, but they can't affect the characteristics of food. They are substances that contain no pollutants and are not aimed at improving food nutrition.

China's Hygienic Standard for the Use of Food Additives divides them into 22 categories:

(1) preservatives (2) antioxidants (3) chromogens (4) bleaches (5) acidulants (6) coagulants (7) loosening agents (8) thickeners (9) defoamers (11) sweeteners (11).

In order to ensure the correct use of food additives in food, generally speaking, their use should follow the following principles:

1. It is proved by food toxicology safety evaluation that long-term use within its use limit is safe and harmless to people.

2. It does not affect the sensory properties and physical and chemical indexes of food itself, and has no destructive effect on nutritional components.

3. Food additives should meet the hygiene standards and quality standards for use promulgated and approved by the People's Republic of China and the Ministry of Health.

4. There should be clear inspection methods for food additives in application.

5. Food additives shall not be used to cover up food spoilage or to adulterate, adulterate or forge.

6. Food additives without hygiene license, qualified product inspection and pollution deterioration shall not be operated and used.

7. Food additives can be destroyed or eliminated by processing, cooking or storage after reaching a certain purpose of use, and it is safer if they are not ingested into human body.

Reference: Baidu Encyclopedia-Food.