To apply for a catering hygiene license, you need:

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

1, food hygiene license application;

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

3, the production and operation site plan;

4, food practitioners health examination and training certificate;

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

6, laws, regulations, rules or other information required by the administrative department of health.

Two. Requirements for basic sanitary facilities in production and business premises:

1, and the production and business operation places shall be more than 0 meter away from the pollution sources (garbage dumps, garbage bins, public toilets and other places that hinder food hygiene) 10;

2. The site area of dry spot and wet spot shall not be less than 815m2 respectively; It is suggested that the area of business meals should be more than 50 square meters; To 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: large, medium and small. The business area of large-scale catering industry is more than 1000 square meters or the number of seats is more than 500; Medium-sized catering industry covers an area of 300- 1000 square meters or the number of dining seats 150-500; Small catering business area is less than 300 square meters or the number of dining seats is less than150;

4. The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking places) to the restaurant shall not be less than 1: 2, and the clear height of the cooking place shall not be less than 2.5 meters;

5, tableware and tools cleaning must set up a special pool; There is a special closed cleaning cabinet; Towels that customers can reuse should have special cleaning and disinfection pools and special cleaning cabinets; Large and medium-sized hotels must use dishwashers, and small hotels should use corresponding special equipment; Tableware must be disinfected by physical methods;

6. Cooked food room should be equipped with dressing and hand washing disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioners, flowing water sources, food refrigeration facilities and utensils cleaning and disinfection facilities, and the indoor temperature should be lower than 25 degrees; The cooked food room area of small hotels should not be less than 5 square meters, medium-sized hotels should not be less than 15 square meters, and large hotels should not be less than 30 square meters. And set up two dressing rooms;

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

8. A warehouse corresponding to the business premises should 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. The on-site audit basically meets the above hygiene requirements.

Three. Basic conditions for issuing food hygiene licenses:

1, the basic facilities of the site meet the hygiene requirements;

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

3, a sound health system, should provide complete information;

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