The process for a company to apply for a food business license is:

1, submit an application to the local market supervision authority;

2, submit the company's business license, a copy of the ID card of the legal representative, a copy of the ID card of the practitioner, the health certificate and the knowledge training certificate, etc.;

3, in line with the laws, regulations and national standards for food safety, the Issued food business license.

Food business license refers to the Chinese people *** and the country, obtain a business license, etc., engaged in food sales and catering service activities of the legal subject, the food and drug supervision and management department review and approval issued by the food business license voucher. Food business license to implement the principle of a certificate, that is, food operators in a business premises engaged in food business activities, should obtain a food business license. Food business license issued by the date of licensing decision, valid for five years.

Food business license application conditions:

1, apply for food business license, should first obtain a business license and other legal qualifications. Corporate entities, partnerships, sole proprietorships, individual businesses, etc., to the business license as the subject of the applicant. Institutions, institutions, social organizations, private non-enterprise units, enterprises, etc. to apply for unit canteens, to the institutions or institutions of legal person registration certificate, social organization registration certificate or business license as the subject of the applicant;

2, with the operation of the food varieties, the number of food raw materials processing and food processing, sales, storage and other places to maintain a clean environment in the place, and with the Toxic, harmful places and other sources of pollution to maintain a prescribed distance;

3, with the operation of food varieties, the number of business equipment or facilities appropriate to the operation of disinfection, changing, washing, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and wastewater, storage of garbage and waste equipment or facilities;

4, with a Full-time or part-time food safety management personnel and regulations to ensure food safety;

5, with a reasonable layout of equipment and processes, to prevent the food to be processed and direct access to food, raw materials and finished products cross-contamination, to avoid food contact with toxic and unclean substances.