1. Application for Catering Service License.

2. Name pre-approval certificate (a copy of business license can be provided for those who have engaged in other businesses).

3. Schematic diagram and explanation of catering service business premises and equipment layout, processing flow and sanitary facilities.

4. the identity certificate (copy) of the legal representative (person in charge or owner).

5. Certificate of health examination and food safety knowledge training for catering service employees. Effective training certificate for food safety management personnel of catering service;

6. Various rules and regulations to ensure food safety, including the management of food and food raw materials procurement inspection and obtaining certificates and tickets, environmental sanitation management of places, operation, maintenance and sanitation management of facilities and equipment, cleaning and disinfection management, health, training and personal hygiene management of employees, processing and operation management, etc.

7. Collection, storage, destination description and treatment measures of kitchen waste.

8. Relevant certificates (such as house ownership certificate or lease agreement, etc.) on the legal use of catering service places. 9, the use of self-provided water sources, the need to provide proof of water quality safety materials.

11. If the catering service unit makes homemade drinks, homemade seasonings and homemade hot pot bottom materials, it shall provide detailed formulas of homemade drinks, homemade seasonings and homemade hot pot bottom materials.

11. copy of environmental protection approval opinion (copy of sewage permit or approval opinion).

12. Copy of fire-fighting qualification opinion.

13. Self-assurance statement on the authenticity of the application materials submitted by the enterprise.

the following materials are also required for super-large and large restaurants, canteens of schools (including kindergartens), canteens of institutions, enterprises and institutions with a catering population of 511 or more, headquarters of chain catering service enterprises, and collective dining distribution units:

1. Certification materials for the training and examination of full-time food safety management personnel.

2. Key food processing procedures (including but not limited to food and food raw material acceptance procedures, food storage procedures, food processing procedures, food additives storage and use procedures, special procedures, and food processing procedures that do not meet food safety requirements).

3. Emergency response plan for food safety emergencies.

The group dining distribution unit also needs to submit the following materials:

1. Proof of product packaging materials that meet food safety requirements.

2. A sample of the logo description that is consistent with the actual product content.

3. Relevant information on distribution equipment and facilities suitable for the business scale.

4. food safety inspection plan.