The principles to be followed in the licensing of catering services are as follows:

1. Licensing principle according to law

Article 5 of the Licensing Measures stipulates that the food and drug regulatory authorities shall comply with the authority, scope, conditions and procedures stipulated by laws, regulations and rules when implementing the licensing of catering services.

2. Principle of classified licensing

Article 4 of the Licensing Measures stipulates that catering service licenses shall be classified according to the format and scale of catering service providers.

3. The principles of openness, fairness, impartiality and convenience

Openness requires that the organs, scope, conditions, procedures and time limits of catering service licensing be made public to satisfy the public's right to know, participate and supervise.

Fairness requires equal opportunities and equal treatment for the same kind of applicants.

fairness, which requires that the licensing process and the licensing result meet the requirements of objectivity and justice.

for convenience, it is required that the methods and procedures of administrative licensing should be convenient for the applicant to apply.