1, 150 square feet of the area of small restaurants do not need to handle fire and environmental assessment.
2, 150 square meters above the area of the restaurant needs to first apply to the environmental protection department for environmental assessment, but also need to apply to the Public Security Bureau of fire prevention section of the fire rating. Only those who pass both are eligible to apply for a restaurant license.
Dress I see the license application materials
1. "Food Service License Application Form";
2. business license, name pre-approval notice, certificate of legal entity or private non-enterprise unit registration certificate and other relevant applicant's qualification certificate of the original and a copy of the certificate;
3. legal representative, person in charge, or the owner of the identity card The original and copy of the original and copy of the legal representative, responsible person or the owner, such as the need to do, need to supplement the legal representative, responsible person or the owner of the signature confirmation of the "power of attorney" and the original and copy of the identity of the operator;
4. Catering services site of the legal use of the original and copy of the certificate: including proof of property rights, lease contracts, "construction land use planning permit", "construction land use approval", "state-owned land use certificate" and so on. Can not submit valid proof of property rights of the premises, the operator can be based on the district people's government, street offices, neighborhood (village) committees, community workstations, park management committees (industrial parks, science and technology parks), the market to start the management unit, the property management company, schools and other units or departments to agree to engage in catering services on the premises of the business activities of the "premises use certificate".
5. food service premises and equipment layout, processing flow, sanitation and other schematic diagrams and instructions (schematic diagrams should indicate the name of the applicant, marked in detail cooking, rough processing, cutting, cleaning and disinfection of utensils, cleaning, noodle production, rough processing of roasted marinade, roasted marinade marinade, roasted marinade, roasted marinade, air-drying, production, raw food seafood processing, cold food production, cooked food sales, laminating operation, food storage) Rules and regulations to ensure food safety;
7. Food safety management personnel training in accordance with the relevant provisions of the evidence. Food service units should be equipped with at least primary food service food safety manager;
8. Food service employees to participate in food safety training and valid health examination certificates and copies;
9. Other materials provided by laws, regulations, rules, normative documents or required by the Municipal Food and Drug Administration.