The brine belongs to the deli brine, business license business scope is based on the food service license and food circulation license to approve the licensed items. The State Food and Drug Administration, China's 28 categories of food are required to apply for a food production license. Deli marinade products belong to the 28 categories of food in the category of meat products, belonging to the pre-packaged food, the provisions of the food production license must be applied for, that is, the SC certificate.

Food production license process is as follows:

1, food production and management license application report;

2, the applicant enterprise belongs to the local municipal health bureau health license application;

3, the applicant enterprise name pre-approval of a copy of the notice;

4, the applicant enterprise hygiene management organization structure list;

5, the applicant enterprise belongs to the various types of premises health management system;

6, the applicant enterprise food production main equipment list;

7, the applicant enterprise construction project four setup map, floor plan, need to provide blueprints or computer printouts need to indicate the size, surface base and business unit name;

8, the applicant enterprise practitioners health certificate and hygiene knowledge training certificate.

In summary, brine belongs to the food processing industry, need to apply for a food production license to operate, brine processing plant needs to apply for a food production license to the local food and drug supervision and management department.

Legal basis:

Article 52 of the Administrative Measures for Food Business License

(a) unit canteen, refers to the authorities, institutions, social organizations, private non-enterprise units, enterprises, etc., supplying internal workers, students and other centralized food service providers;

(b) pre-packaged food, refers to the pre-packaged quantitatively or prepared in the Packaging materials and containers, including pre-quantitative packaging and pre-quantitative production in packaging materials and containers and in a certain amount of limited range of food with a uniform quality or volume marking;

(c) bulk food, means no pre-quantitative packaging, need to be weighed to sell the food, including unpackaged and with non-quantitative packaging of food;

(d) hot foods, means (D) hot food, food raw materials by rough processing, cutting and after steaming, boiling, cooking, frying, stir-frying, baking, deep-frying and other cooking processes, in a certain degree of heat in the state of consumption of ready-to-eat food, including hot pots and barbecue and other cooking methods processed food;

(E) cold food, refers to the general need to reheat the general, in the state of room temperature or low-temperature can be consumed food, including deli marinara, raw fruits and vegetables, pickles, etc.;

(F) cold foods, refers to no further heating, at room temperature or low temperature can be consumed food, including cooked marinated, raw fruit and vegetables, pickled vegetables, etc.

(F) raw food, generally refers specifically to raw aquatic products;

(G) confectionery food, food with grain, sugar, oil, eggs, milk and other major raw materials processed on-site by baking and other processes, including laminating cakes, etc.;

(H) homemade beverages, referring to the operator of the site to produce a variety of beverages, including ice cream, etc.;

(IX) centralized Kitchen, established by the catering unit, with independent premises and facilities and equipment, centralized completion of finished or semi-finished food products processing and production and distribution of food operators;

(j) collective meal distribution units, according to the requirements of the service object ordering, centralized processing and distribution of food, but does not provide a dining place of food operators;

(k) other types of food, refers to the regional sale of food, ethnic food, local specialty food and so on.