Milk tea store business business license scope includes: frozen drinks manufacturing, tea drinks manufacturing , prepackaged food sales, bulk food sales. Milk tea store and food stalls a class of business scope is not much difference, are catering.

And individual business households are not large enough to do license just to facilitate the payment of taxes and management. Generally do not have to worry about exceeding the scope of business, but want to expand the business is best to apply for a business license to add items.

Expanded Information:

There is no need to worry about the possibility that the business license will not be renewed. p>First, strict system construction and personnel management. Catering service providers to establish to ensure food safety systems, with qualified food safety management personnel, the strict implementation of health management system for employees, engaged in contact with the direct entry of food workers should be annual health checks, obtain health certificates before going on duty.

The second is the strict maintenance of facilities and equipment management. Food service providers should be equipped with food service compatible processing, storage, display and other facilities and equipment, and regular cleaning and maintenance to ensure that the facilities and equipment are functioning properly. Storage, packaging food containers should be clean and harmless. Encourage the use of food-grade stainless steel containers, tools and equipment.

Third, strict quality and safety of raw materials purchased. Food service providers should develop and implement raw material control requirements, the establishment of a stable supply of raw materials or suppliers, the implementation of the demand for certificates and invoices and purchase inspection system to ensure that the quality of raw and auxiliary materials purchased in accordance with national food safety standards.

Fourth, strict food and beverage processing and production. Food service providers to strictly implement food service food safety practices. Processing staff to maintain personal hygiene, processing utensils, containers should be clearly differentiated to achieve separate storage of raw and cooked food to prevent cross-contamination. To be processed food and raw materials should be checked in a timely manner, cooked food should be cooked and boiled through, preservation conditions and preservation period in line with the requirements.

Fifth, strict cleaning and disinfection of food and beverage utensils. Food service providers of tableware, drinking utensils for cleaning and disinfection of their own, to be equipped with cleaning and disinfection cleaning facilities and equipment, the use of detergents and disinfectants in line with national standards and health norms, tableware, drinking utensils cleaning and disinfection should be strictly enforced the relevant provisions to ensure that tableware, drinking utensils clean and hygienic.

Food service providers can not clean and disinfect their own, should use the centralized disinfection service unit to provide cleaning and disinfection of tableware, drinking utensils. Containers holding direct access to food ingredients, should be washed and disinfected before use.

Sixth, strict control of environmental hygiene. Keep the processing area, dining area and restrooms and other areas of cleanliness and hygiene. Take effective measures to effectively do a good job of fly, insect and rodent prevention. Regularly clean and disinfect the air conditioning ventilation system.

Expanded source: People's Daily Online - Catering with a comprehensive guide