The provisions of the food business license for the toilet are as follows:

1. The toilet shall keep a specified distance from places where food raw materials are processed, food is processed, sold and stored.

2. Have corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, waste water treatment, and garbage and waste storage, so as to avoid food contact with unclean things.

3. Have a system of cleaning the toilet regularly.

In addition, engaging in small catering service activities should meet the following conditions and obtain a small catering business license:

1. Have a fixed business place, keep the environment of the business place clean and tidy, and keep a specified distance from pollution sources;

2. Food business premises are located indoors, and food processing areas are effectively isolated from dining places and toilets. Special operation rooms should be set up for making cold meat and cold dishes;

3. The layout of each functional area in the food processing area is reasonable, and the places such as rough machining, cooking, tableware cleaning and disinfection, and food raw and auxiliary materials storage are clearly divided to prevent cross-contamination of food during storage and operation;

4. It has equipment and facilities suitable for food processing and operation, such as refrigeration, smoke exhaust, dust prevention, rat prevention, pest prevention and collection of wastewater and waste;

5. Special cleaning facilities shall be set up in the processing operation place, and the quantity or capacity shall be suitable for the variety and quantity of processed food;

6. It has a management system to ensure food safety;

7. Other requirements stipulated by laws and regulations.

Legal basis:

Article 11 of the Administrative Measures for Food Business License

To apply for a food business license, the following conditions shall be met:

(1) Having a place for processing food raw materials and processing, selling and storing food that is suitable for the variety and quantity of food to be operated, 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 handled, 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;

(3) having full-time or part-time food safety management personnel and rules and regulations to ensure food safety;

(4) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

(5) Other conditions stipulated by laws and regulations.