A food hygiene license is a food hygiene license, and the following preparations are usually required for processing:

1. Units and individuals applying for a food hygiene license receive and fill out an Application for a Food Hygiene License at the accreditation window, and provide the following information at the same time:

1. An application for a food hygiene license;

2. Qualification certificate of legal representative, owner or person in charge;

3. Plan of the production and business operation site;

4. Certificate of health examination and training for food employees;

5, new construction, renovation and expansion projects of preventive health audit materials;

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

2. Requirements for basic sanitation facilities of production and business premises:

1. The production and business premises should be more than 11 meters away from pollution sources (dumping stations, garbage bins, public toilets and other places that hinder food hygiene);

2. The site area of dry point and wet point shall be not less than 8 square meters and 15 square meters respectively; It is suggested that the area of operating meals should be more than 51 square meters; Run other varieties, the site area needs to be increased;

3. The catering industry is divided into three types according to the business area or the number of dining seats.

The large-scale catering industry has a business area of more than 1,111 square meters or the number of seats is more than 511;

The medium-sized catering industry covers an area of 311-1111 square meters or the number of dining seats is 151-511;

the operating area of small catering industry is less than 311 square meters or the number of dining seats is less than 151.

4. The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking place) to the dining room shall not be less than 1: 2, and the net height of the cooking place shall not be less than 2.5m.:

5. A special pool must be set up for cleaning tableware and tools; There is a special closed cleaning cabinet; Towels that can be reused by customers should have special cleaning and disinfection pools and special cleaning cabinets; Dishwashers must be used in large and medium-sized hotels, and corresponding special equipment should be used in small hotels; Tableware must be disinfected by physical methods.

6. The cooked food room should be equipped with facilities for changing clothes and washing hands, equipped with special food utensils, effective air disinfection devices, air conditioners, running water sources, food refrigeration facilities and cleaning and disinfection facilities for utensils, and the temperature in the room should be lower than 25 degrees; The area of cooked food rooms in small hotels should not be less than 5 square meters, the area of medium-sized hotels should not be less than 1.5 square meters, and the area of large hotels should not be less than 31 square meters. And set up two dressing rooms.

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

8. A warehouse corresponding to the business premises shall be set up, which must be ventilated and equipped with anti-pollution facilities such as moisture-proof, mildew-proof, anti-virus and anti-harm;

9. After on-site audit, it basically meets the above hygiene requirements.

III. Basic conditions for issuing food hygiene licenses:

1. The basic facilities of the premises meet the hygiene requirements;

2. The employees have passed the health examination and training;

3. The health system is sound and the information to be provided is complete;

4. Star-rated hotels (guesthouses) should set up or implement food hygiene quality inspection institutions, and the food hygiene quality inspection institutions should be equipped with professionals who have obtained qualified certificates after training and examination by the health administrative department.

IV. Time limit for commitment:

1. After acceptance, make a review decision of approval, rectification within a time limit or approval or disapproval within 31 days;

2. Within 11 days after approval, register at the unit's accreditation window and get a food hygiene license.