How to draw the floor plan of your business premises when applying for a catering service license? Refer to the floor plan of your store. Anyone who has studied architectural drawing knows that if you want to draw, you will probably draw all kinds of furnishings in your shop. For example, if he wants to apply for a hygiene certificate in the catering industry, he will indicate the location and quantity of dishes in the store, as well as the location of washing dishes, washing dishes, stoves and toilets. If he can't draw, he will go outside.
How can I reissue my catering service license if I lose it? Bring the business license and legal person ID card to the local food and drug administration for replacement.
Cancel the public health license of catering service places, and whether the catering service license is valid. The catering service license is changed to a food business license, and the catering industry only needs to apply for a food business license.
Who knows how to quickly apply for a catering service license? First of all, you should take the floor plan to the department under the jurisdiction of health law enforcement supervision before renovation, so that people can see whether your layout and process are reasonable. If there is a mistake, say it first, lest you change it again. That's too much trouble.
After the decoration is finished, you should organize employees to have a physical examination, register with the supervision office and let them accept it. If they pass the inspection, they should sign the audit report. You should bring the approval notice of the enterprise name (the name of your hotel is when you go to the industrial and commercial bureau, and we have 30 copies with your ID card), such as a copy of the legal person's ID card, property certificate, rental agreement, floor plan (around and inside), health facilities, health organization system and health certificate.
It's not as difficult as you think. Most supervisors are very good.
How to inquire about catering service license information? Please consult your local food and drug administration or local health bureau.
Introduction:
Catering service license, China catering business license. According to the Food Safety Law, which came into effect on June 1 2009, China officially launched the Catering Service Permit on June 1 2009, replacing the Food Hygiene Permit that has been used for decades.
The Food Safety Law officially promulgated at the end of February 2009 established a segmented food safety supervision system in China. Health, agriculture, quality inspection, industry and commerce, food and drug supervision and other departments perform their duties, and are responsible for the supervision of food production, food circulation and catering services. According to this law, since June 1 2009, food and drug supervision departments have replaced health supervision departments to supervise catering services, and catering service licenses have replaced food hygiene licenses.
In order to do a good job in the renewal of catering service licenses, the State Food and Drug Administration of the United States issued a special notice, requiring catering service operators at all levels to apply for new, modified, extended and renewed licenses from June 1 2009, and catering service supervision departments at all levels should issue catering service licenses in strict accordance with the requirements of the Food Safety Law.
At the same time, it is clear that if the catering service operator obtains the Food Hygiene Permit before June 1 2009, the permit will remain valid within the validity period, and the Catering Service Permit will be renewed according to relevant regulations.
License conditions:
1. Having a place for processing food raw materials, food processing and storage suitable for the variety and quantity of food produced and supplied, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;
2. There are business equipment or facilities suitable for the variety and quantity of food produced and supplied, and corresponding equipment or facilities such as disinfection, changing clothes, washing hands, lighting, ventilation, freezing and refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment, garbage and waste storage;
3. Having food safety management personnel who have been trained in food safety and meet the relevant conditions, and rules and regulations suitable for the actual situation of the unit to ensure food safety;
4. Have a reasonable layout and processing flow to prevent cross-contamination between the food to be processed and direct food, raw materials and finished products, and avoid food contact 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 supervision and administration departments of provinces, autonomous regions and municipalities directly under the Central Government.
Food and beverage service license in Nan 'an District of Chongqing I. Required materials:
1, personal name pre-approval notice issued by the local industrial and commercial office;
2. ID card of the person in charge;
3. Real estate license (or land use certificate) and lease contract;
4. Employee health certificate;
5 water quality inspection qualified certificate (if it is municipal tap water, you can also provide tap water payment receipt);
6. Layout plan of the business place;
7. Other materials required by the local food and drug administration.
Second, the legal basis:
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 identity certificate (photocopy) of the legal representative (person in charge or owner) and the explanatory materials that do not belong to Article 36 and Article 37 of these Measures;
(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;
Other materials specified 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.
I hope I can help you. Please consult Ding Guagua or your local Food and Drug Administration for details.
How to fill in the food safety facilities when applying for a catering service license? Fill in the application form for catering service license and food safety facilities:
1, ultraviolet disinfection lamp.
2. Refrigerators and freezers for fresh storage.
3. The tea room is air-conditioned.
4. Smoking machine in the operating room.
5, ultraviolet or high temperature disinfection cabinet.
6, rough washing disinfection pool and tableware disinfection pool.
7. Three-proof (fly-proof, mosquito-proof and dust-proof) gauze doors and windows.
Materials required to apply for a catering service license:
1, health permit application 1 copy;
2. 1 A copy of the employment certificate and ID card of the legal representative or person in charge;
3. Valid certification materials such as real estate license (or building permit) and copy of rental agreement 1 copy;
4. Certificate of enterprise or unit name (approval form of industrial and commercial administrative department) 1 copy;
5. Employees' health certificate and health knowledge training certificate 1 copy;
6. 1 copy of the plan of the business premises;
7, health management system 1 copy;
8. 1 A copy of the power of attorney and ID card of the client;
9, other information required by the provisions of the health department.
Where can I apply for the catering service license in Anbeilin District? Beilin district, US Food and Drug Administration
Address: No.7 Kaitong West Lane, beilin district, Xi.
Traffic guide
Bus stop near Beilin District of US Food and Drug Administration in Xi City:
Hejia village, Tang Cheng Hotel, Provincial Government Affairs Hall, Xiajiazhuang, West Gate of Provincial Stadium, Hanguang Road, Talent Market, Huangyan Village, and City * * * Community.
Buses near Beilin District of US Food and Drug Administration in Xi City:
509,608,6 1 8,32,504,46,24,706,203,321,508,709,410,713.4/
Do I need to apply for a catering service license to produce and sell steamed vegetables? In fact, you can use the following restaurant and health management system.
1, restaurants and private rooms should be kept clean, tables should be set or customers should wipe the floor. When the tableware is placed above the dining table, the meal time has not been used for recycling and cleaning. If there are two waiters in the restaurant or the customers are not informed of the sensory abnormality or deterioration of the food, the food should be changed immediately, and the kitchen staff should be informed at the same time, and the storage room of substitute food and similar food should be inspected immediately and handled accordingly to ensure the safety and health of feeding. You need to use special tools to sell food that can be eaten directly. Special tools should be used after disinfection and stored in a fixed place. To do this, separate the money and avoid pollution. For customer-made condiments, it is necessary to meet the corresponding food hygiene standards and requirements. 5. Disinfected tableware must be used, and unsterilized tableware should be served. Clean and disinfect table spices, toothpicks, napkins and tea in time. When serving, don't touch the food with your fingers, and don't touch the small towel fixtures on the tableware with your dining tools. Tableware should be cleaned and disinfected in time, used tableware should be recovered in time, and the table should be cleaned and handed over to customers. 8. After the work, do a good job of cleaning the countertops, tables, chairs and floors, and keep them clean and tidy.
Food raw material purchase claim system
1, property buyers should seriously study the management system of food purchase vouchers and be familiar with the purchase vouchers and requirements of major food raw materials. 2, the procurement of food (including food, raw materials, food additives, food containers, packaging materials, food and tools and devices), in accordance with the relevant provisions of the state and laboratory list, at the time of supply to obtain product inspection certificate, while paying attention to inspection. The qualified product name, production date and batch number shall not be altered or forged together with the product. 3. The purchasing department shall keep the required inspection certificates for inspection. 4. Don't buy spoiled, adulterated, moldy, moth-eaten, harmful, toxic and high-quality fresh food and raw materials, and long-term food with no place of origin, no factory name, no production date and shelf life or unclear label that exceeds the shelf life. Food supply of food producers and operators who have not purchased hygiene licenses. 6. Dairy products, meat products, aquatic products, edible oils, condiments, alcohol, frozen foods, food additives and other foods prescribed by the health administrative department. , should be strictly required; Raw meat and poultry imported food and raw materials shall obtain the quarantine certificate from the veterinary department, and shall have the quarantine certificate issued by the port health supervision department.
7. After the acceptance of food, the inspector buys food without inspection certificate or carries out inspection and acceptance, and makes records. Warehouse management system
1, food and non-food stored in staple food and non-staple food warehouses cannot be mixed, and toxic and harmful substances stored in food warehouses are not allowed to store personal belongings and debris. The warehouse should be cleaned regularly and the shelves of the warehouse should be kept clean. Windows should always be mechanically ventilated and kept dry. 3. Check and accept the food quantity, quality certificate or quarantine certificate. Corruption, mildew, moth-eaten, toxic and harmful doping make fake, high-quality fresh food, hygiene license, food provided by producers and operators, and unlicensed food not acceptable for storage. 4. The quantity and quality of good food are registered in the warehouse. Therefore, first-in first-out, first-use is perishable. There are many kinds of food, and the walls and floors are neatly arranged. Storage containers for bulk food and raw materials should be sealed and inspected regularly to prevent mildew. 6 meat, aquatic products, eggs and other perishable foods should be kept in cold storage. Refrigeration equipment used to store food must be clearly marked with temperature display device. Meat and aquatic products are stored in the cabinet, and raw food, cooked food, semi-finished products and finished products are stored in the cabinet, so as to prevent the mixing of raw and cooked food. 7. Defrost the refrigeration equipment regularly, and keep the frost thin (no more than 1cm) and full of air. 8, regularly check the quality of food, timely find and deal with the deterioration, more than the shelf life of food. Do a good job of killing rats, flies and cockroaches, install rat boards that meet the requirements, and do not smoke in the warehouse. The use and management system of food additives
1, the use of food additives must comply with the relevant provisions of the Hygienic Standards and Hygienic Management Measures for the Use of Food Additives, and food additives that do not meet the requirements of the Hygienic Standards and Hygienic Management Measures shall not be used. 2. The purchase of food additives must obtain a copy of the hygiene license and inspection certificate, and the import of food additives should obtain a copy of the hygiene certificate issued by the port food hygiene supervision institution. 3. The use of food additives must conform to the "Hygienic Standard for the Use of Food Additives" or the varieties used in the list published by the Ministry of Health and their use experience, and the scope and use shall not be expanded at will. 4. Do not use the spoiled food additives that are not approved, contaminated or exceed the shelf life. Do not cover up corrupt food or adulterate, forge or use food additives.
/& gt； Rough machining management system
1, divided into meat, aquatic products, vegetables, raw material processing and washing areas or pools, with obvious signs. Raw materials for food processing shall be stored in appropriate places, and shall not be mixed and cross-used. 2 consoles, utensils and containers used for processing meat, aquatic products and vegetables should be used separately and must be clearly marked. China sea water product containers should be dedicated. In Figure 3, all kinds of food raw materials must not be stacked in place. Clean food raw materials must be inspected for quality, and those that are spoiled, toxic, harmful or have other sensory characteristics shall not be treated. Choose "two flushes and three prohibitions" for vegetables and food raw materials in order, and thoroughly clean and soak them to ensure no precipitation, weeds and rotten leaves. 5. Meat and aquatic products are processed into food raw materials. After the meat is cleaned in a special treatment and washing area or pool, blood, hair, dust, scaleless fish, gills, viscera, poultry and live poultry are slaughtered and bled completely, and feathers and viscera are removed. 6. Keep the stainless steel plate of the knife moldy, neat and orderly, and keep the room clean. Clean tools, utensils and containers for mopping floors, pools and treatment stations in time, and store them in a fixed location; In addition to clean kitchen knives, meat grinders and other mechanical equipment. Clear the garbage in time, clean the trash can every day, and maintain internal and external hygiene. Do not handle, clean the mop pool and clean the food ingredients.
Cooking process management system
1, check high-quality food raw materials, a pot of spoiled food, cooking and baking before processing. Cooked food should be thoroughly cooked, and the central temperature should not be lower than 70℃. Fried food and raw materials to prevent external burning should be directly imported into cooked food, and unsterilized tableware or tableware in sterilized containers or containers should not be used. Cooking food takes a long time (more than two hours), and the stored food should be higher than 60℃ or lower than 10℃. Store the cooked products that need to be refrigerated, let them cool, and then put them in the refrigerator for refrigeration. Every cooked product overnight must be fully reheated before eating. 5. The cooking stove should be kept clean, and clean rags should be put away. Don't wipe vegetables with a rag. Wipe the disc at the edge of the drip with a sterile cloth. 6. Collect and treat waste edible oil in strict accordance with the Rules for Disposal of Waste Edible Oils in Food Production and Business Units, and clean the hood of the range hood in time. 7. The rest of the food and raw materials can be mixed and stacked according to the storage space required for cooked food, semi-finished products and raw food hygiene. 8. After the work, cover the seasoning and locate the tools, utensils and shops that can't be cleaned; The ground inside and under the furnace shall be cleaned and washed, leaving no residue, oil pollution and sanitary dead angle, and the garbage shall be collected in time.
ASP-based pasta production management system.
Before treatment, check all kinds of food ingredients, such as rice, flour, butter, jam, fruit, bean paste, and vegetables containing meat, eggs and aquatic products. If they are moth-eaten, moldy, smelly and unclean, they cannot be used. Raw materials such as meat stuffing, eggs, aquatic products and vegetables are processed according to the requirements of the rough machining health system. Vegetables should be thoroughly soaked and cleaned, which can easily lead to pesticide residues such as leeks in vegetables. Soak for more than 30 minutes, and then rinse with clear water. 3, all kinds of tools, utensils, containers, according to the food raw materials and cooked separately, clean up in time, shop and wash the chopping block, and stand. Pastries are stored in special warehouses or counters, which are ventilated, dry, dusty, fly-proof and rat-proof, and there is more water in the refrigerator. Therefore, raw and cooked cakes should be stored separately and food additives should be used correctly. 6, all kinds of food processing equipment, such as meat grinder, soymilk machine, dough mixer, steamed bread machine, etc. Be sure to clean it in time and disinfect it regularly. Various items, such as cloth cage cloth, dishcloth washing, air drying for later use. 7. Clean up the pasta processing point in time after treatment, so that the ground is free of dirt and residue, and the panel is clean; Find and store them in various containers, utensils, knives and other cleaning supplies.
Hygienic management system of cold dish room (cold current)
1, whether the cold cutting system and other staff are free, and it is not allowed to bring dishes, personal belongings and sundries into the pantry. For cold dishes, the staff should pay strict attention to personal hygiene, apply fertilizer twice before, wear clean clothes, hats, masks and disposable gloves, and wash their hands strictly for disinfection. The indoor temperature of cold dish room shall not exceed 25℃. 4. The containers between cold dishes, utensils and tools must be dedicated, disinfected, washed and kept clean before use. 5. Cold cuts of vegetables, fruits and other food raw materials should be cleaned and disinfected, and no dishes should be brought in when cleaning. 6. Check the food quality before processing cooked food and braised dishes. Raw materials are not fresh, and raw cooked food and marinated vegetables are prepared to be processed in another room to deal with backward vegetables. The rest of the shops use refrigerators to store cooked food. 7, all kinds of cold cuts, existing services, try to change knives after meals, and cooked cold meat in each salad can not be supplied overnight. All kinds of cold dishes are loaded into non-overlapping windows and distributed in the storage room, and waiters are prohibited from directly entering cold dishes. 9. After processing, the remaining food should be refrigerated and cleaned indoors. Barbecue production management system
/& gt； Special independent rough machining;
2 barbecue plates
In the catering industry specializing in barbecue food, it needs to be set between curing barbecue braised pork and drying.
Generally, the import and export barbecues in the catering industry are set up with pickling area, braised pork area and cool drying area;
5. Barbecue tools, utensils and containers must be dedicated, disinfected and cleaned before use and kept clean after use.
6. Barbecue condiments must meet the hygiene standards, and food condiments that are not approved, contaminated or deteriorated and exceed the shelf life shall not be used.
8. Use undisguised rotten food or adulterate, forge and use food additives.
Barbecue animal products and raw meat shall obtain the quarantine certificate from the veterinary department.
10, the barbecue room must be provided with dust-proof, fly-proof and rat-proof facilities.
Cleaning and disinfection system for tableware and household appliances
1, set up an independent tableware disinfection room, equipped with disinfection, washing and cleaning equipment. 2. Washing and disinfection must master the procedures and methods of washing and disinfection, and strictly follow the order of "removing heat residue → alkaline washing (or catering washing) →→→→→→→ cleaning". Fresh water red 3 was added to the drug disinfection plan, and the tableware was washed and recycled with water, and the tableware was cleaned and disinfected immediately instead of overnight. 4. When tableware and utensils are cleaned and used for post-meal washing, disinfectants must meet the relevant national hygiene standards and requirements. Sterilized tableware must have a clean and smooth surface. Disinfected tableware should be free of oil, water, odor, foam and insoluble accessories, and stored in a clean cabinet for later use. 5. The cleaning cabinet with sterilized tableware clearly indicates that it should be scrubbed and disinfected frequently, and the sterilized and non-sterilized tableware should be stored separately. 6. The special pool for dishwashing should clean the ingredients in the pool and the tableware in the mop cleaning tank. 7, the final washing and disinfection, cleaning the ground, pool health, clean up the sewage bucket in time, do the ground pool health, clean the inside and outside of the sewage bucket without oil residue, clean the indoor environment and equipment regularly, leave no sanitary corner, and keep clean. Sanitary management system toilet
1 The bathroom environment is clean, and there is no graffiti on the interior and exterior walls.
2. Keep the toilet "six-sided light". Make a spider web, no cigarette butts, no paper scraps, no sundries.
3, clean toilets, their grooves are smooth. No stains, no urine alkali, no dirt.
4, wash several times a day, don't smell.
5. Lighting, water supply and sewage treatment facilities are in good condition. If there is any damage, it should be repaired in time.
6. Tools and articles should be placed neatly.
7, regular drug disinfection, no mosquitoes.
Health examination system for food employees.
Food production and marketing personnel must have a health check-up every year.
2. The food hygiene management personnel shall be responsible for organizing and urging the "sick" employees to check the work of the unit, establishing the health files of the employees in the post, and daily supervising and managing the health status of the employees. 3, food production and marketing personnel to participate in a health examination every year, one month before the expiration of one year, to participate in health examination, health certificate, shall not be postponed. 4. Employees, interns and trainee students in new positions must have health certificates, and it is forbidden to take exams before taking up their posts. 5. Anyone who suffers from dysentery, typhoid fever, viral hepatitis, digestive tract and other infectious diseases that do not conform to food hygiene shall not participate in the production and operation of direct contact with imported food. 6. If the cheque practitioners have no valid health certificate, the health supervision department shall handle it according to relevant laws and regulations.
Health knowledge training system for food employees
1, food producers and operators must pass the examination after receiving food hygiene laws and regulations and food hygiene knowledge training before they can engage in food production.
2, formulate a perfect training plan, under the guidance of the administrative department of health, regularly organize employees and managers to participate in food hygiene knowledge, ethics and laws and regulations training and health operation skills training.
3. The personnel responsible for the training of food production and marketing personnel, health management personnel and food practitioners shall have an initial training time of not less than 20,50 15.
4, new staff work, including internship, interns must undergo training, after passing the exam to mount guard.
5. Cultivate a position that pays attention to the combination of teaching and self-study, evaluate it regularly, don't study for a week, and then pass the exam.
6. Record the health knowledge training files, training time, training and assessment results of employees during the inspection.
Employee personal health management system
1, employees must undergo health examination and health knowledge training before taking up their posts. 2. Employees must seriously study relevant laws and regulations and food hygiene knowledge, master technical requirements, work healthily, develop good hygiene habits, and strictly abide by hygiene operation specifications. 3, adhere to the scientific habit of washing hands: before and after surgery and when engaged in other activities, wash your hands frequently when cooking food, rinse with running water and disinfect with disinfectant. 4. Employees are not allowed to keep long nails, apply nail polish and wear rings. Smoking, eating, spitting and wearing work clothes are not allowed in food processing places or sales places. 5. Employees are not allowed to sneeze, cough or do other things that affect food hygiene. They are not allowed to directly grab the taste of food or directly use spoons. The operating equipment may not be anywhere without being sued. Employees should pay attention to personal hygiene and image, develop good hygiene habits, wear neat hats and put their hair neatly in the hats. 7. Employees must conscientiously implement the health management system.
Locker room health management system
The designated personnel in the locker room are responsible for sanitation, cleaning and management.
2, the locker room must be kept clean and tidy, the ground without dust, water, sundry garbage.
3. Work clothes and gloves should be kept clean and tidy.
4. The dressing room should have necessary pest control facilities, free of foreign objects and insects.
5. It is forbidden to bring production items into the dressing room, and it is forbidden to eat and chat in the dressing room.
6. When changing clothes, you must obey the dressing room arrangement and obey the pigeon's dress order. The changed personal clothes should be put in the designated dressing cabinet, and they should not be misplaced or taken to the kitchen.
7, topdressing should protect public facilities, maintain public health, consciously abide by the rules and regulations of the locker room.
8. The operating steps of staff change are as follows:
(1) Put your clothes and other personal belongings in the designated dressing cabinet.
(2) The removed work clothes hangers shall be placed neatly from the inside out and from the top.
(3) After hand disinfection, enter the kitchen.
9. The hygienist in the locker room should clean the locker room in time to ensure that the locker room is clean.
Waste edible oil management system
Someone is responsible for the collection time of waste oil generated during the canteen.
2. Collect waste oil and record the collection time and times.
3. A good time to collect waste oil, dry and discard garbage, and mix garbage.
4. Make a record of waste oil treatment, showing the treatment time, quantity, destination and participants.
5, find out its responsibility, because he or waste oil recycling sued those twice.
Toxic and harmful substance management system
1, detergents, disinfectants, pesticides and other toxic and harmful substances.
Should be fixed packaging, storage, especially the finance department or cabinets.
2. There should be a special person responsible for storage, and establish a management system to prevent food poisoning from locking.
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Pest control management system
1, stop work regularly to prevent pests from breeding. Insect repellent and insect repellent, pesticides should be used according to the prescribed purposes;
2. In the food processing operation, it is unnecessary to terminate the insect repellent, so as to realize the protection measures for various foods (including raw materials);
Do not pollute food, food contact surface and packaging materials when using, and all devices, tools and containers used should be thoroughly cleaned.
4. Rodenticide may not be used in food processing places. .
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Food hygiene inspection system, regular or irregular health inspection plan, comprehensive inspection and spot check, require the combination of inspection, and check the implementation of each system. Whether the catering part violates the part of the health management institution responsible for the implementation of the health management system, the health examination shall be conducted at least once a day during the processing time, and if problems are found, timely guidance and improvement shall be made and the health examination shall be recorded for future reference. 3. Chefs and team leaders are responsible for employees according to inspection, guidance and strict hygiene regulations, and gradually develop good personal hygiene and hygiene operation habits. 4, comprehensive on-site inspection of the catering units health management organizations and health administrators, 1-2 times a week, check the self-inspection records of each part, timely feedback to the problems found, and put forward improvement within a time limit, and make inspection records. 5. The problems found in the inspection have not been improved after two years. If the circumstances are serious, the cross-health supervision department shall handle it according to relevant regulations and relevant laws and regulations.
Food sample retention system, adhere to the food sample retention for each meal, and indicate the name, date and time of the dish on the container sample retention.
2, food samples to leave enough 250g, stored in a special refrigerator temperature should be kept at 2-8 degrees Celsius.
3. The manager shall designate a person to try three meals a day, and register them item by item in the registration form, and try them according to the food samples.
4. Food samples must be kept. Food should be locked and stored for 24 hours.
5. Establish a special refrigerator for sample retention, keep the refrigerator clean, and clean and disinfect it regularly.
6. Any food sample mixed with food.