1, after acceptance, within 30 days to make consent, deadline for rectification or approval, disapproval of the review decision;

2, approval within 10 days to the unit licensing window to register and receive food hygiene permits;

Catering sanitation license is a food hygiene license, for usually Need to make the following preparations:

Application for food hygiene license units and individuals in the licensing window to receive and fill out the "food hygiene license application", while providing the following information:

1, food hygiene license application;

2, the legal representative, the owner or person in charge of proof of eligibility;

3, production and operation of the site plan;

4, production and operation of the site plan;

3, production and operation of the food hygiene license, food hygiene license, food hygiene license and food hygiene license. /p>

4, food workers health inspection and training certificate;

5, new construction, alteration, expansion of preventive health audit materials;

6, laws, rules and regulations or other information required by the health administrative department.

Two, production and operation of basic sanitation requirements:

1, production and operation of sites should be away from the source of pollution (pouring stations, dumpsters, public **** toilets and other places that impede food hygiene) more than 10 meters;

2, the operation of the dry point, the wet point of the site area should be no less than 8, 15 square meters respectively; the operation of the rice area is proposed to be in the 50 square meters Above; part-time other varieties, the site area needs to be added;

3, catering business according to the operating area or the number of seats in the meal is divided into three types of large, medium and small.

Large-scale catering business area of more than 1,000 square meters or the number of seats for more than 500 seats;

Medium-sized catering area of 300-1,000 square meters or the number of seats for 150-500 seats;

Small-sized catering business area of less than 300 square meters or the number of seats for less than 150 seats.

4, the kitchen (including raw material storage, roughing, cleaning and disinfection, cooking place) and the restaurant area ratio of not less than 1:2, cooking place net height of not less than 2.5 meters;

5, catering utensils and utensils must be set up to wash a special pool; have a special closed cleaning cabinets; for the customer can be reused towels should be a special cleaning and disinfection of the pool and a special cleaning cabinets; medium and large-size Large and medium-sized hotels must use dishwashers, small hotels using the appropriate special equipment; food and beverage utensils must use physical methods of disinfection.

6, cooked food room should be set up to change clothes and hand washing and disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioning, mobile water, food refrigeration facilities and utensils cleaning and disinfecting facilities, the temperature of the room should be less than 25 degrees; small hotels should not be less than 5 square meters of cooked food room area, the area of the medium-sized should not be less than 15 square meters, the area of the large should not be less than 30 Square meters. And set up 2 times changing room.

7, must set up toilet and hand-washing facilities. Small hotels set up more than 1 special hand-washing facilities, medium-sized set up more than 3 special hand-washing facilities, large set up more than 6 special hand-washing facilities.

8, with business premises corresponding to the warehouse, the warehouse must be ventilated, and moisture-proof, mildew-proof, anti-virus, anti-pollution facilities;

9, by the on-site review of the basic compliance with the above health requirements.

Three, the basic conditions for the issuance of food hygiene license:

1, the place of the basic facilities in line with health requirements;

2, employees by the health inspection and training;

3, health system is sound, should provide complete information;

4, star-rated hotels (hotels) should be equipped with or the implementation of food hygiene and quality inspection agencies, food hygiene and quality inspection agencies, food hygiene and quality inspection agencies, food hygiene and quality inspection agencies, food hygiene and quality inspection agencies, food hygiene and quality inspection agencies, food hygiene and quality inspection agencies. Agency, food hygiene quality inspection agency should be equipped with health administrative department training and assessment after obtaining a qualified certificate of professional staff.