Hygiene license is a certificate of hygiene license issued by units and individuals engaged in food production and business activities of restaurants after examination and approval by the administrative department of health, with a license number for registration. I have sorted out the process of handling the food hygiene license for everyone, I hope you like it! Handling process of catering hygiene license

1. Units and individuals applying for food hygiene license receive and fill in the Application for Food Hygiene License at the application window, and provide the following information:

1. Application for Food Hygiene License;

2. Qualification certificate of legal representative, owner or person in charge;

3. Plan of the production and business operation site;

4. Certificate of health examination and training for food employees;

5, new construction, renovation and expansion projects of preventive health audit materials;

6. Other information provided by laws, regulations and rules or required by the health administrative department.

2. Requirements for basic sanitation facilities of production and business premises:

1. The production and business premises should be more than 11 meters away from pollution sources (dumping stations, garbage bins, public toilets and other places that hinder food hygiene);

2. The site area of dry point and wet point shall be not less than 8 square meters and 15 square meters respectively; It is suggested that the area of operating meals should be more than 51 square meters; Run other varieties, the site area needs to be increased;

3. The catering industry is divided into three types according to the business area or the number of dining seats.

The large-scale catering industry has a business area of more than 1,111 square meters or the number of seats is more than 511;

The medium-sized catering industry covers an area of 311-1111 square meters or the number of dining seats is 151-511;

the operating area of small catering industry is less than 311 square meters or the number of dining seats is less than 151.

4. The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking place) to the dining room shall not be less than 1: 2, and the net height of the cooking place shall not be less than 2.5m.:

5. A special pool must be set up for cleaning tableware and tools; There is a special closed cleaning cabinet; Towels that can be reused by customers should have special cleaning and disinfection pools and special cleaning cabinets; Dishwashers must be used in large and medium-sized hotels, and corresponding special equipment should be used in small hotels; Tableware must be disinfected by physical methods.

6. The cooked food room should be equipped with facilities for changing clothes and washing hands, equipped with special food utensils, effective air disinfection devices, air conditioners, running water sources, food refrigeration facilities and cleaning and disinfection facilities for utensils, and the temperature in the room should be lower than 25 degrees; The area of cooked food rooms in small hotels should not be less than 5 square meters, the area of medium-sized hotels should not be less than 1.5 square meters, and the area of large hotels should not be less than 31 square meters. And set up two dressing rooms.

7. Toilets and hand washing facilities must be set up. Small hotels have more than 1 special hand washing facilities, medium-sized hotels have more than 3 special hand washing facilities, and large hotels have more than 6 special hand washing facilities.

8. A warehouse corresponding to the business premises shall be set up, which must be ventilated and equipped with anti-pollution facilities such as moisture-proof, mildew-proof, anti-virus and anti-harm;

9. After on-site audit, it basically meets the above hygiene requirements.

III. Basic conditions for issuing food hygiene licenses:

1. The basic facilities of the premises meet the hygiene requirements;

2. The employees have passed the health examination and training;

3. The health system is sound and the information to be provided is complete;

4. Star-rated hotels (guesthouses) should set up or implement food hygiene quality inspection institutions, and the food hygiene quality inspection institutions should be equipped with professionals who have obtained qualified certificates after training and examination by the health administrative department.

IV. Time limit for commitment:

1. After acceptance, make a review decision of approval, rectification within a time limit or approval or disapproval within 31 days;

2. register at the registration window of our unit within 11 days after approval, and get the food hygiene license. Examination and approval materials for food hygiene license

catering unit

(1) application for hygiene license;

(2) a copy of the name pre-approval notice;

(3) a copy of the identity certificate and other supporting materials of the legal representative or responsible person (including the resolutions of the board of directors, articles of association or appointment documents, and a copy of the identity card);

(4) Certificate of use of food production and business premises (certificate of house ownership or lease agreement), contract or agreement;

(5) the layout of the production and business premises (including indicating the orientation, names and areas of functional rooms and auxiliary rooms, building materials for walls, floors and ceilings, various equipment and sanitary facilities, and their placement or installation positions). As far as possible, indicate all the contents involved in the health permit review, and if one page is not enough, an additional page can be attached);

(6) the health management organization and various health management systems of the applicant (the school canteen must provide the emergency response plan for school food poisoning);

(7) health examination certificate of employees (stamped with the official seal of the medical examination institution) and qualification certificate of health knowledge training of employees (stamped with the official seal of the training institution);

(8) Health knowledge training questions for employees (one for each person, which must be answered manually).

(9) What are the raw materials (such as rice, flour, oil and meat) purchased? Three certificates? (hygiene license, business license, product inspection certificate or inspection report) and meat inspection and quarantine certificate.

(11) A copy of the agreement (contract) on the treatment of swill or waste edible oils and fats.

remarks: the information required for renewal of the certificate includes items (1), (3), (7) and (8), a copy of the business license and the original of the old hygiene license. [1]

beauty accommodation and bathing

(1) application for hygiene license;

(2) a copy of the notice of pre-approval of enterprise name;

(3) a copy of the identification materials of the legal representative or responsible person (including the resolutions of the board of directors, articles of association or appointment documents, and a copy of the ID card);

(4) A copy of the use certificate (certificate of house ownership or lease agreement, contract or agreement) of the public place;

(5) the layout of the public * * * place (indicating the orientation, the name and area of each functional room and auxiliary room, and the placement or installation position of various equipment and sanitary facilities. As far as possible, indicate all the contents involved in the health permit review, and if one page is not enough, an additional page can be attached);

(6) The floor plan of the disinfection room should be provided in the public place where the disinfection room should be set up (the area of the disinfection room, the location of various disinfection facilities, the type and specification of disinfection equipment should be indicated);

(7) Should the beauty salon industry provide the cosmetic products used? Three certificates? And sanitary inspection certificates of products, and water quality test certificates shall be provided for accommodation and bathing.

(8) the health management organization, various health management and disinfection systems of the applicant;

(9) health examination certificate of employees (stamped with the official seal of the medical examination institution) and qualification certificate of health knowledge training of employees (stamped with the official seal of the training institution);

(11) Health knowledge training questions for employees (one for each person, which must be answered manually).

remarks: the information required for renewal of the certificate includes items (1), (3), (7) and (9), a copy of the business license and the original of the old hygiene license. [1]

food additives

(1) application for hygiene license;

(2) a copy of the notice of pre-approval of enterprise name;

(3) a copy of the identity certificate and other supporting materials of the legal representative or responsible person (including the resolutions of the board of directors, articles of association or appointment documents, and a copy of the identity card);

(4) the use certificate of the food production site (house property right certificate or lease agreement), contract or agreement;

(5) the floor plan of the production site (indicating the orientation, names and areas of functional rooms and auxiliary rooms, building materials for walls, floors and ceilings, various equipment, sanitary facilities and their placement or installation positions). As far as possible, indicate all the contents involved in the health permit review, and if one page is not enough, an additional page can be attached);

(6) Description of production and operation items, product name, raw materials, formula and production process;

(7) Hygienic quality inspection report and evaluation report of three batches of samples of products produced or trial products (latest report, no more than one year);

(8) water quality information and inspection report of production water (please provide it if necessary);

(9) the name list of the personnel of the health management organization of the applicant and the internal health management systems.

(11) All employees' health examination certificates (stamped with the official seal of the medical examination institution) and the registration form of employees' health knowledge training certificate (stamped with the official seal of the training institution);

(11) Health knowledge training questions for employees (one for each person, which must be answered manually).

remarks: the information to be provided for the replacement of the certificate includes items (1), (3), (7), (8), (11) and (11), a copy of the business license and the original of the old hygiene license.

Food marketing

(1) Application form for administrative license;

(2) a copy of the pre-approval notice or business license of the enterprise name;

(3) qualification certificate of the legal representative or person in charge (resolutions of the board of directors, articles of association or appointment documents, copies of identity certificates or identification documents of the owners);

(4) A copy of the use certificate (certificate of house ownership or lease contract) of the production and business premises and sites;

(5) the layout of the production and business premises and sites (the ratio is not less than 1: 211);

(6) enterprise health management organization and system;

(7) Health approval for the completion acceptance of new construction, reconstruction and expansion projects. [1]

food vendor

(1) application form for administrative license;

(2) A copy of the ID card of the person in charge or the owner;

(3) Non-mobile vendors should provide proof of the use of the site;

(4) Health certificate of employees and training certificate of food hygiene knowledge. [1]

secondary water supply

(1) application for sanitary license for secondary water supply;

(2) a copy of the identity certificate and other supporting materials of the legal representative or responsible person (including the resolutions of the board of directors, articles of association or appointment documents, and a copy of the identity card). Commissioned by the property management company, it is necessary to provide the entrustment contract or agreement and the identification materials of the legal representative or person in charge of the property management company;

(3) health management organizations and various health management systems;

(4) health examination certificate of water supply and management personnel (stamped with the official seal of the medical examination institution) and registration form of health knowledge training certificate of water supply and management personnel (stamped with the official seal of the training institution);

(5) the floor plan of secondary water supply facilities, water quality production, storage, water treatment, disinfection equipment and protection;

(6) water supply pipelines (in which water supply pipelines are marked in blue and sewage pipelines are marked in red);

(7) Provide the water quality hygiene inspection report issued by the legally qualified health technical service institution;

(8) the agreement on cleaning and disinfection of secondary water supply facilities, a copy of the business license of a qualified cleaning and disinfection unit of water supply facilities or the supporting materials that can prove that the cleaning and disinfection was actually carried out, and the cleaning and disinfection records of secondary water supply facilities (including the specific disinfection method, time and disinfection personnel);

⑼ health knowledge training questions for employees (one for each person, which must be answered manually) and a copy of business license.