Legal analysis: 1. The catering service license is classified and managed according to the format and scale of catering service providers.

2. The food and drug supervision and administration department shall establish the catering service license information and file management system.

3, the implementation of catering license business identification.

Legal basis: Measures for the Administration of Catering Service License

Article 4 The catering service license shall be classified according to the format and scale of catering service providers. The examination criteria for the classification license of catering services shall be formulated by the State Food and Drug Administration. The licensing authority for the acceptance and approval of the Catering Service License shall be stipulated by the food and drug supervision and administration departments of all provinces, autonomous regions and municipalities directly under the Central Government.

article 6 the food and drug supervision and administration department shall establish a system for managing the information and files of catering service licenses, and regularly announce the list of catering service providers who have obtained or cancelled the catering service licenses.

Article 9 An applicant applying for a catering service license to the food and drug supervision and administration department shall meet the following basic conditions:

(1) Having a place for food raw material processing and food processing and storage suitable for the variety and quantity of food to be produced and supplied, keeping the environment of the place clean and tidy, and keeping a prescribed 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 having corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, ventilation, freezing and 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, as well as 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 food to be processed and directly imported food, raw materials and finished products, and 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.

the requirements for food safety management personnel in catering services and relevant requirements for food safety training shall be formulated by the state food and drug administration.