The catering service license needs to be handled by the local food and drug supervision and administration department at or above the county level.

The application conditions for the catering service license are as follows:

1. Have a place for food raw material processing, food processing and storage that is suitable for the variety and quantity of food to be produced and supplied, keep the environment of this place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources;

2. Having business equipment or facilities suitable for the variety and quantity of food to be produced and supplied, and corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, lighting, ventilation, refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

3. Having food safety management personnel who have been trained in food safety and meet the relevant conditions, and rules and regulations that are suitable for the actual situation of the unit to ensure food safety;

4. It has a reasonable layout and processing flow to prevent cross-contamination between the food to be processed and the directly-eaten food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

5. Other conditions stipulated 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:

Materials required for the application of catering service license

1. Application Form for Catering Service License;

2. The original and photocopy of the qualification certificate of the applicant, such as business license, name pre-approval notice, institution legal person certificate or private non-enterprise unit registration certificate;

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner. If it is necessary to act as an agent, the original and photocopy of the Power of Attorney and the identity certificate of the agent signed and confirmed by the legal representative, responsible person or owner shall be supplemented;

4. The original and photocopy of the legal use certificate of the catering service site: including the property right certificate, lease contract, Construction Land Planning Permit, Construction Land Approval Letter, State-owned Land Use Certificate, etc.

for places where valid property rights certificates cannot be submitted, operators can issue the Certificate of Use of Places by the people's governments of all districts, neighborhood offices, neighborhood committees, community workstations, park management committees (industrial parks, science and technology parks), market start-up management units, property management companies, schools and other units or departments that agree to engage in catering service business activities in the places.

5. Schematic diagram and description of the catering service business premises and equipment layout, processing flow and sanitary facilities (the schematic diagram shall indicate the name of the applicant, and indicate in detail the cooking, rough machining, cutting and matching, cleaning and disinfection of tableware, pastry making, rough machining with halogen, halogen curing, halogen air drying and halogen making;

the area and size of raw seafood processing, cold dish making, cooked food sales, decorating operation, food warehouse, food cooling, food packaging, food distribution, changing room, inspection room, dining and other places, and the specific location of facilities and equipment such as stoves, counters, washing pools, refrigerators, cold storage, disinfection cabinets, air conditioners, containers and shelves);

6. Rules and regulations to ensure food safety, such as employee health management, food safety training management, raw material procurement inspection, ticket and certificate collection management, warehousing management and tableware cleaning and disinfection management;

7. Extra-large restaurants, large restaurants, school canteens, canteens of institutions, enterprises and institutions with more than 511 people serving meals, headquarters of chain catering service enterprises, and collective dining distribution units shall also provide key food processing operation procedures, food safety inspection plans and emergency response plans for food safety emergencies;

8. To apply for a dessert station, you must also submit a copy of the Catering Service License of the main restaurant, the distribution management system of the main restaurant, the food incoming inspection record system of the dessert station, and the sanitation management system of the environment and facilities of the dessert station;

9. To apply for a herbal tea shop, you must also submit the formula of herbal tea raw materials and a statement that toxic and harmful substances and drugs will not be used as herbal tea raw materials. Herbal tea shops that are sold separately through centralized procurement on site shall provide food production licenses or catering service licenses of processing units;

11, food safety management personnel training certification materials in line with relevant regulations. The following units must be equipped with senior food safety administrators for catering services: super-large restaurants (business premises with an area of over 3,111 ㎡), headquarters of chain catering service units, collective dining distribution units, central kitchens, collective canteens serving more than 3,111 people, and catering service units undertaking reception tasks for major events.

the following units must be equipped with intermediate or senior catering service food safety administrators: large restaurants, school canteens with less than 3,111 people (including canteens of kindergartens), and canteens of institutions, enterprises and institutions with more than 511 people but less than 3,111 people. Other catering service units should be equipped with at least primary catering service food safety administrators;

11. Description of food safety training attended by catering service employees, valid health check-up certificate and its copy;

12. Other materials provided by laws, regulations, rules and normative documents or required by the Municipal Food and Drug Administration.

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