the issuance of the catering service license shall be handled by the food and drug supervision and administration department in conjunction with the health department. %D%A Certification conditions %D%A 1. Site selection: It must comply with the relevant requirements of the Food Hygiene Law of the People's Republic of China. The place and the surrounding environment are clean and tidy, and there is no obvious pollution source; %D%A Second, a sound health management system and organization should be established, with full-time or part-time health management personnel; %D%A Third, employees must hold a valid "health certificate" and "health knowledge training certificate" for their posts; %D%A Fourth, set up health files: supervision documents, inspection reports, medical examination files of employees, files of documents for transferring patients with infectious diseases, files of self-inspection and self-inspection records, files of application and approval materials; %D%A 5. The setting and layout of functional rooms in food production and business premises should meet the requirements of processing technology and hygiene, and should be arranged in the order of raw materials, semi-finished products and finished products, and the processes of food storage, rough machining, cutting and matching, cooking, meal preparation, cleaning and disinfection of food tools, cold dish processing, snack processing and barbecue should be set separately according to the characteristics of catering products to prevent cross-contamination; %D%A VI. The kitchen floor, walls and top surface should be made of non-water-permeable, non-absorbent and non-toxic materials (ceramic tiles). The floor should have a proper slope and a floor drain should be set at the lowest point. The walls should be decorated with anti-corrosion materials such as ceramic tiles for more than 1.5 meters, and the top surface should be structurally reduced from dripping water; %D%A Seven, the cold dish room must be equipped with a pre-entry room and facilities for washing hands, disinfection and changing clothes, with special refrigeration facilities, and the temperature in the production room should not be higher than 25℃; %D%A Eight, there is a special tableware cleaning cabinet; %D%A IX. Set enough covered trash cans to transport garbage; %D%A X. The production and processing environment is clean and tidy; %D%A XI. The minimum usable area of the kitchen and each processing procedure shall not be less than the following provisions: %D%A XII. If you want to make barbecue food or seafood sashimi, you must have a cooked food room or sashimi room. Pre-entry room and facilities for washing hands, disinfection and changing clothes must be set up in cooked food or sashimi room; Equipped with special refrigerators, air conditioners, knives, chopping boards, rags and other tools; Lift the ultraviolet light pipe at a height of 1.5 meters from the operation desk, and there are special personnel to operate it.