The three certificates include: fire permit, sanitation permit and environmental protection permit (sometimes called sewage permit).
With regard to environmental protection permits, shops below 100 square meters can be exempted from environmental protection permits, depending on the city.
Health permit is the most important document for a restaurant, and restaurants without health permit are strictly prohibited. The hygiene license shall be handled at the epidemic prevention station where the restaurant is located. The operator shall provide a schematic diagram of the restaurant layout for the health and epidemic prevention personnel to review and modify.
The survey focused on the following items:
(1) Whether the area distribution of commercial, business and auxiliary parts of the storefront layout meets the requirements and whether the layout is reasonable.
(2) The floor and wall of the operating room should be tiled to facilitate washing. Generally, the height of wall tiles shall not be lower than 1.8m, and the kitchen shall be tiled to the top. The ceiling should be suspended, and the ceiling material should be moisture-proof, oil-resistant and flame-retardant; A range hood should be installed above the stove to prevent the smell of oil smoke from flowing into the restaurant; The specifications and quantity of pools shall meet the requirements. The specification is 1, and the pool on the market is made of sanitary ceramics or stainless steel, and the number of each designated use should not be less than one. Specifications and uses: cooking (that is, thawing and cleaning raw meat), vegetables, tableware (greasy), wine utensils (greasy), disinfection (soaking), washing hands, mop (brick) cold dishes should be equipped with ultraviolet disinfection lights; The sewer should be kept unobstructed, and the sewage drain should not be blocked.
(3) Disinfection equipment and methods Tableware and utensils should be disinfected by the designated steam disinfection cabinet or electronic disinfection cabinet, or by the regional central disinfection station designated by the health and epidemic prevention station. Purchase disinfection stations designated by health and epidemic prevention stations for disinfection. Purchase disinfection supplies and medicines designated by the health and epidemic prevention station.
(4) The warehouse should be classified, neatly packed, easy to disinfect, and have measures to prevent rats and insects, especially to isolate food from sundries and medicines.
(5) The toilet should be equipped with an exhaust fan to keep it clean and free of peculiar smell.
(6) Dormitories should be kept clean for personal hygiene, and clothes and bedding should be cleaned and dried.
(7) The appliances shall be stored in categories, and protected from dust and insects.
(8) The staff of the medical examination restaurant should go to the health and epidemic prevention station for medical examination and receive health work training. Those who pass the examination will get the physical examination certificate and training certificate issued by the health and epidemic prevention station. People without a license are not allowed to work.
(IX) Hygienic measures Under the guidance of the health and epidemic prevention station, according to the provisions of the Food Hygiene Law of People's Republic of China (PRC), sanitary measures for restaurants are formulated. Measures include environment, tableware, food and individuals. Environmental sanitation implements "four decisions": personnel, materials, time and quality, division of labor and responsibility. Eliminate four pests: rats, cockroaches, mosquitoes and flies. Tableware hygiene implements "four customs": one wash, two brushes, three flushes and four disinfections. The storage of finished products is subject to "four isolation": raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from sundries and medicines; Food is separated from natural ice. From raw materials to finished products, the implementation of "four no-systems": do not buy rotten raw materials; Warehouse inspectors do not accept rotten raw materials; Processing personnel do not need rotten raw materials; Waiters don't sell rotten food. Personal hygiene implements "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.
Environmental protection permit, also known as environmental protection approval, shall be handled by the local competent environmental protection bureau. The main approval items are: noise, sewage (sewage, lampblack).
Restaurant operators should provide the restaurant location plan, and indicate the surrounding environment and the use nature of adjacent buildings, and the Environmental Protection Bureau will send personnel to conduct on-site inspection.
Noise includes equipment noise and business noise (such as sound and noise, etc.). ). After measuring the noise decibel value, the environmental protection staff will carry out the test according to the industry management standards, and those who fail the test need sound insulation. Pay special attention to the outdoor unit of the air conditioner. In addition to low noise, some areas also have rigid regulations on the installation location of outdoor units. For example, Beijing requires outdoor units to be installed more than 2 meters above the ground.
Oil and smoke should be removed when lampblack is discharged. Generally speaking, the oil fume removal device is installed in the range hood. Pay attention to the direction and position of the outdoor pipeline of the range hood, and don't interfere with the outside world.
Sewage should be discharged according to regulations, and seepage wells and oil barriers should be set at the outlet of sewage drainage ditch to precipitate impurities and remove oil pollution.
Discharge facilities should be inspected frequently, and once problems are found, they should be dealt with immediately.
After passing the inspection, the competent environmental protection bureau shall sign "consent to start business" in the comments column of the relevant departments of the industrial and commercial registration application, and affix the official seal.
Before handling the permit, it is necessary to apply to the relevant departments of the environmental protection bureau of the jurisdiction. After the department accepts it, there will usually be staff members coming to check and guide. According to the current regulations, the two necessary conditions for obtaining a sewage permit are: there can be no residential buildings upstairs; Sewage should be included in the municipal sewage pipeline. On-site inspectors of the environmental protection department will make suggestions according to the size and environment of the business area. So before you decide whether to rent a store or decorate it, you'd better consult the environmental protection department first. For example, some shopkeepers open stores for decoration, and the smoke outlet or kitchen window is just aimed at the residents behind. Even if the management department doesn't know for a while, the residents behind will still complain, and in the end, they often have to spend money to rectify.
Fire examination and approval shall be handled by the fire department of the local competent public security organ.
After receiving the application for industrial and commercial registration from the industrial and commercial bureau, apply to the fire department of the local competent public security organ for fire control approval. Restaurant operators should submit application forms and restaurant location maps. Obtain the examination and approval form for key industries of fire safety. The fire department will send fire inspectors for acceptance.
Fire control approval for the following items:
(1) The fire prevention responsibility system establishes the fire prevention director and fire safety officer.
(2) Location of fuel in key parts, especially liquefied gas tanks; Whether there are fire hazards in the kitchen, power supply, circuit, etc.
(3) If combustible materials are used for interior decoration, such as bamboo, wood and wall covering. They should be treated with fire prevention and flame retardant.
(4) The equipment shall be equipped with sufficient fire extinguishing equipment according to the requirements of the fire department.
(5) Safety education and training: conduct regular fire education and training for employees, and hold fire drills and exams. Safety training should be institutionalized.
(6) Safety measures should be "four implementations". First, the system is implemented: the fire prevention responsibility system, the key parts inspection system and the duty inspection system are formulated. The second is the implementer: the person responsible for fire safety. Third, the implementation of training: regular training, regular assessment, and strengthening the fire prevention operation ability of employees. Iv. equipment implementation: fully equipped with fire fighting equipment according to regulations.
After passing the inspection, the fire inspector shall sign the inspection opinions and affix the special seal for fire inspection of the Public Security Bureau.
Industrial and commercial registration is a necessary legal procedure for enterprises to obtain legal business qualifications. Newly established restaurants should register with the local competent industrial and commercial bureau.
When a restaurant handles industrial and commercial registration, it should go to the industrial and commercial bureau responsible for registration for review within 30 days after approval by the competent department or the examination and approval authority. For restaurants that have been registered for industry and commerce, they should apply for the name of the enterprise first. After approval, take the Notice of Pre-approval of Enterprise Name to the industrial and commercial bureau in charge of registration to obtain the enterprise registration form. The main registered items include: restaurant name, domicile, business premises, legal representative, economic nature, business scope, business mode, registered capital, number of employees, business premises area, business period, branches, etc.
When applying for business registration, the following documents and certificates shall be submitted:
(1) Application for registration signed by the person in charge of establishment.
(2) the approval document of the competent department or the examination and approval authority.
(3) Articles of association or partnership agreement.
(4) capital credit certificate, capital verification certificate or capital guarantee.
(five) the identity certificate of the main person in charge of the restaurant.
(6) Proof of use of residence and business premises.
(7) the approval documents and certificates of the competent administrative department of environmental protection and other relevant documents and certificates.
Among them, the capital verification certificate is issued by the audit department designated by the industrial and commercial bureau after capital verification. During capital verification, cash shall be deposited into a temporary bank account designated by the Industrial and Commercial Bureau, and physical objects such as purchase invoices or legally effective evaluation reports shall be provided. The use certificate of the business premises shall be issued by the owner, signed and sealed, and a house lease contract shall be issued.
After the registration is approved by the Administration for Industry and Commerce, it will issue a business license to an enterprise as a legal person; Issue business licenses to unincorporated enterprises or branches of enterprises with non-independent accounting. Before obtaining a business license, you may not engage in business activities in the name of a restaurant. The date of issuance of the business license is the date of establishment of the restaurant.
Finally, apply for a tax registration certificate.