The following materials are required for the catering health certificate:

1. The identity certificate of the party concerned;

2. The business license of the enterprise or the license of individual industrial and commercial households;

3. Food sales license;

4. Proof that the production and operation equipment meets the health standards;

5, and the proof that food raw material handling and food processing meet safety requirements, etc.

the state practices a licensing system for food production and marketing. Engaged in food production, food sales, catering services, shall obtain a license according to law. However, sales of edible agricultural products and sales only in prepackaged foods do not require permission.

The process for catering staff to apply for a health certificate is as follows:

1. Bring your ID card and two one-inch color photos of yourself bareheaded, go to the watch collection office to get the form, fill in the personal basic information, paste the photos, then go to the price-drawing office to draw the price, and then go to the payment office to pay the medical examination fee;

2. Then carry out various physical examinations one by one. First, go to the examination room for blood collection, then go for anal examination, then go for routine examination of internal medicine and surgery, and then go to the chest X-ray room for chest X-ray.

3. After completing the physical examination, then take the next copy of the registration form to indicate the time and place to attend the training. Training qualified issued, health regulations knowledge training certificate;

4. Go to the relevant place to get a health certificate.

Legal basis: Article 33 of the Food Safety Law of the People's Republic of China

Food production and operation shall conform to food safety standards and meet the following requirements:

(1) It shall have a place for food raw material processing, food processing, packaging and storage that is suitable for the variety and quantity of food produced and operated, keep the environment of the place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources.

(2) having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage.