On August 3, 2065438, the former US Food and Drug Administration promulgated the Measures for the Administration of Food Business License, which was revised on August 20, 2065438 and abolished when the Measures for the Administration of Food Business License and Filing came into effect on February 2023.
Article 11 To apply for a food business license, the following conditions shall be met:
(a) there are food raw materials processing and food processing, sales and storage places suitable for the variety and quantity of food, keeping the environment of the places 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 operated, and corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;
(3) Having full-time or part-time food safety management personnel and rules and regulations to ensure food safety;
(4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;
(5) Other conditions stipulated by laws and regulations.
Measures for the Administration of Food Business License and Filing (promulgated by Order No.78 of the State Administration of Market Supervision on June 5, 2023, and effective as of February 0, 2023)
Article 12 To apply for a food business license, it shall meet the food safety requirements that are suitable for its main business format and business items, and meet the following conditions:
(a) there are food raw materials processing and food processing, sales and storage places suitable for the variety and quantity of food, keeping the environment of the places 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 operated, and corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;
(3) Having full-time or part-time food safety directors, food safety directors and other food safety management personnel and rules and regulations to ensure food safety;
(4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;
(5) Other conditions stipulated by laws and regulations on food safety.
Engaged in food management, should have the ability of food safety management to adapt to its business scale, establish and improve the food safety management system, and in accordance with the provisions, equipped with food safety management personnel, responsible for the food safety management.