Question 1: What are the three food certificates? It depends on your purpose, different uses and different combinations.

food production enterprise: business license, QS production license, food hygiene license (cancelled)

food production enterprise: business license, QS production license, certificate of conformity

food operation enterprise: business license, production license of source of goods, certificate of conformity

catering enterprise: health certificate, business license, catering service license

three new food certificates: QS production license. Enterprise three certificates: business license, organization code certificate and tax registration certificate.

according to the requirements of document No.21 of the State Council in 2114 and the deployment of the State Administration of Industry and Commerce, Jiangsu and other places began to try out the reform of the "three certificates in one" registration system for industrial and commercial business licenses, organization code certificates and tax registration certificates at the end of last year. The reporter visited Jiangsu and found that the reform has only been tried for half a month, and its convenience has been recognized by the people. According to the deployment of the State Administration for Industry and Commerce, this year, the "integration of three certificates < P >" will be fully promoted nationwide, and the pilot project of "one photo and one number" will be launched.

question 3: what are the three certificates mentioned by the food industry? The conventional three certificates refer to the business license, organization structure code certificate and tax expense certificate

If the food industry is a productive enterprise, it needs a business license and a production license (the third-party product inspection report and factory inspection report are generally needed when requesting the certificate, Product implementation standards, etc.)

If it is a trading enterprise, it needs a business license and a circulation license (at the same time, it also needs to provide the business license and production license of the manufacturer of the products it sells)

Question 4: What are the three certificates of food? There are: 1 Production license marks: food has: rice, corn flour,,,, 2QS mark 3 quality qualification standard

Question 5: What are the three certificates of food distributors? The three certificates of food distributors are:

1. Food Circulation Permit 2. Business License 3. Tax Registration Certificate

Question 6: What are the three certificates of food factories? Production license, copy of business license and inspection certificate

Question 7: Which department is in charge of the restaurant without three certificates? Three certificates refer to: fire permit, sanitation permit and environmental protection (also known as sewage discharge) permit.

opening a restaurant to apply for a license is commonly known as three certificates for one certificate.

first, take the store lease contract and go to the fire, health and environmental protection departments for approval. They will send someone to give guidance. According to their requirements, the floor plan is improved in combination with engineering design. Submit it for approval again. If there is no problem, construction can begin. Before the construction is completed, communicate with the above departments in advance and let them arrange personnel to come for acceptance. Don't forget to prepare lubricants. The scales, requirements and priorities of different regions are different.

after acceptance, you will get the above three certificates, namely, fire permit, sanitation permit and environmental protection (also known as sewage discharge) permit, and then you will go to the industrial and commercial department to exchange the industrial and commercial license with the three certificates.

question 8: what documents are needed for the catering industry? 1. geographical environment of the target market? 1. geographical characteristics of the market: regional landforms, political areas, and the center of the city. 2. Characteristics of market climate: There is a great potential relationship between climate conditions and consumers' eating habits. Second, the main economic indicators of the industry environment analysis target market: 1. The gross domestic product of the market where the enterprise is located in the current year and the data over the years. 2. The investment situation of this market. 3. Tourism data that have a great impact on the catering market, especially the number of tourists received in the past year, and whether it is a developing trend or a declining trend. 4. Take the per capita disposable income of local urban residents, the average wage of employees in the city and the proportion of income provided by catering consumption as the reference for restaurant pricing. 5, the city's population statistics, including the number of non-agricultural population and agricultural population, are used to predict the size of the restaurant's passenger flow and the consumption level and consumption ability of the residents in this area. 6. Education level of consumers. 7, consumer lifestyle, eating habits. 8. Per capita income of consumers. Industrial environment: 1. Business prosperity. 2. The trend and potential of commercialization. 3, local * * * preferential and supportive policies, including fire control, public security, culture, industry and commerce, epidemic prevention and other policies. Social environment: 1. Local customs and habits. 2. History and culture. 3. National structure. 4. International communication, production and circulation of main food raw materials. Third, market analysis 1, economic indicators: local catering enterprises operating conditions, strength arrangement; Form of ownership and its proportion; Number of business outlets; Number of employees. 2. The operating status of the catering industry in the market selected by the branch: the number of enterprises and their competitiveness (has scale competition been formed? ）； Management level; Management level; Status of cuisine. 3. Analysis of competitors: A. Current situation of traditional competitors: statistical analysis of number, performance level, turnover and profit income; Reason for success: advanced management level? Excellent service? Superior social and environmental conditions? Reason for failure: Is there something wrong with the food? Operating mechanism failure, etc. B. Advantages of traditional competitors: traditional advantages; Advantages of business scale; Location advantage; The main dish advantage. C. Emerging high-end catering operators: What kind of cuisines do they operate? Cuisine orientation? Whether civilian, aristocratic, etc. Business location: which area, section, style and characteristics of decoration and the selection of decorative parts. Business status: turnover, operating profit, number of diners, number of reservations, etc. Business scale: the area of the store and the number of guests it can accommodate. Area distribution in the hall, etc. 4. Consumer analysis: A. The consumers' eating habits, tastes and preferences in this market. B, the consumption characteristics of consumers in this market, including consumers' consumption consciousness, whether they like to eat in restaurants, the proportion of personal or family consumption compared with Chengdu, and the level of consumption. C. Consumer classification of target market: * * *, military, enterprises, family consumption (including wedding banquets) and tourists. 5. Advantage strategy of opening a shop in this area: competitive strategy: the best entry point of the market; Marketing strategy: publicity and customer recognition; Cultivate customer preference; Establish a frequent customer network relationship. Description of site selection optimization scheme A, * * * risk prevention of demolition 1, pay attention to the demolition and reconstruction of buildings and streets, and avoid blindly building stores. 2. Be sure to consult the local * * * department and obtain a written commitment from * * * when determining the location of the restaurant. 3. Avoid building stores in areas with disputed property rights. 4. All licenses must be complete and conform to laws and policies. B. Local business conditions: Pay attention to collecting and evaluating relevant data about the rapid growth of business around restaurants, and make an objective and accurate evaluation. C. Evaluation of the nature of competition: 1. Restaurants offering similar food and dishes may lead to direct vicious competition. 2. Avoid direct competition at the initial stage of opening a store. D, scale and appearance: 1, parking lots and other facilities should be given sufficient scale capacity. 2. Square or rectangular dining room is the best, others are not desirable unless there is a large space. 3. Consider the acceptability of future consumers. E. Land price: 1. Pay attention to the comprehensive evaluation of potential value and actual value. 2, regardless of the city center or suburbs, the key depends on the size of consumer households and floating population. 3. Consider whether the increase in land price has a greater impact on business input and output. F. Energy supply: 1. All sites must meet the standard of "three links and one leveling", that is, water, electricity and gas links. 2. The quality of water. 3. Pay attention to economic accounting. G. Street and traffic: 1. Is it a residential street? 2. Is it a commercial street passage? 3. Is the street convenient for vehicles to pass back and forth and park? 4. Whether to attract and facilitate tourists > >

question 9: what are the three certificates of food? The general three certificates are business license, tax registration certificate and organization code certificate. Now, after the integration of the three certificates, there is only a business license. If the food industry wants three certificates, it is generally a business license and a production license or a food business license. < P > Question 11: Which three certificates does the so-called integration of three certificates mean? Three certificates in one refer to the business license, organization code certificate and tax registration certificate.

the so-called "three certificates in one" is to combine the three certificates of business license, organization code certificate and tax registration certificate that enterprises apply for in turn into one certificate to improve market access efficiency; "One photo and one code" is a further step on this basis. Through "one-stop acceptance, parallel approval, information sharing and mutual recognition of results", a business license loaded with a unified social credit code is issued by one department.