1. Units and individuals applying for food hygiene licenses receive and fill in the Application for Food Hygiene Licenses at the accreditation window, and provide the following materials: \x1d\1. Application for Food Hygiene Licenses; \x1d\2. Qualification certificate of legal representative, owner or person in charge; \x1d\3. Plan of the production and business operation site; \x1d\4, food practitioners health examination and training certificate; \x1d\5. Preventive health audit materials for new construction, reconstruction and expansion projects; \x1d\6. Other information provided by laws, regulations and rules or required by the health administrative department. \x1d\ II. Requirements for basic sanitation facilities of production and business premises: \x1d\1. The production and business premises shall be more than 11 meters away from pollution sources (dump stations, garbage bins, public toilets and other places that hinder food hygiene); \x1d\2. The site area of dry point and wet point shall be not less than 8 square meters and 15 square meters respectively; It is suggested that the area of operating meals should be more than 51 square meters; Run other varieties, the site area needs to be increased; \x1d\3. The catering industry is divided into three types according to the business area or the number of dining seats. The business area of large-scale catering industry is more than 1111 square meters or the number of seats is more than 511; The medium-sized catering industry covers an area of 311-1111 square meters or the number of dining seats is 151-511; The business area of small catering industry is less than 311 square meters or the number of dining seats is less than 151. \x1d\4. The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking place) to the dining room shall be no less than 1: 2, and the net height of the cooking place shall be no less than 2.5m.: \x1d\5. A special pool must be set up for cleaning tableware and tools; There is a special closed cleaning cabinet; Towels that can be reused by customers should have special cleaning and disinfection pools and special cleaning cabinets; Dishwashers must be used in large and medium-sized hotels, and corresponding special equipment should be used in small hotels; Tableware must be disinfected by physical methods. \x1d\6. Cooked food rooms should be equipped with facilities for changing clothes and washing hands and disinfection, with special food utensils, effective air disinfection devices, air conditioners, running water sources, food refrigeration facilities and cleaning and disinfection facilities for utensils, and the temperature in the rooms should be lower than 25 degrees; The area of cooked food rooms in small hotels should not be less than 5 square meters, the area of medium-sized hotels should not be less than 1.5 square meters, and the area of large hotels should not be less than 31 square meters. And set up two dressing rooms. \x1d\7. Toilets and hand washing facilities must be set up. Small hotels have more than 1 special hand washing facilities, medium-sized hotels have more than 3 special hand washing facilities, and large hotels have more than 6 special hand washing facilities. \x1d\8. A warehouse corresponding to the business premises shall be set up, which must be ventilated and equipped with anti-pollution facilities such as moistureproof, mildew-proof, anti-virus and anti-harm; \x1d\9. After on-site audit, it basically meets the above hygiene requirements. \x1d\ III. Basic conditions for issuing food hygiene licenses: \x1d\1. The basic facilities of the premises meet the hygiene requirements; \x1d\2. Employees have passed health examination and training; \x1d\3. The health system is sound and the information to be provided is complete; \x1d\4. Star-rated hotels (guesthouses) shall set up or implement food hygiene quality inspection institutions, and the food hygiene quality inspection institutions shall be equipped with professionals who have obtained qualified certificates after training and examination by the health administrative department. \x1d\ IV. Time limit for commitment: \x1d\1. After acceptance, make a review decision of approval, rectification within a time limit or approval or disapproval within 31 days; \x1d\2. Within 11 days after approval, register at the registration window of our unit and obtain the food hygiene license.