According to the provisions of the Measures for the Administration of Catering Service Licenses:

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

(a) there are places for the processing, processing and storage of food raw materials suitable for the variety and quantity of food to be produced and supplied, 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 produced and supplied, and corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, lighting, ventilation, cold storage, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

(3) Having qualified food safety management personnel who have received food safety training, and having rules and regulations suitable for the actual situation of the unit to ensure food safety;

(4) The layout and processing flow are reasonable, 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 the State Food and Drug Administration of the United States 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 food safety training are formulated by the State Food and Drug Administration of the United States.

Article 10 To apply for a catering service license, the following materials shall be submitted:

(1) An application for a catering service license;

(two) the name pre-approval certificate (a copy of the business license can be provided for those who have engaged in other businesses);

(3) Schematic diagram of catering service business premises and equipment layout, processing flow and sanitary facilities;

(four) the legal representative (person in charge or the owner) identity certificate (copy);

(five) the materials that the food safety management personnel meet the relevant conditions of Article 9 of these Measures;

(6) Rules and regulations for ensuring food safety;

(7) The State Food and Drug Administration of the United States or the provinces, autonomous regions and municipalities directly under the Central Government.