The required documents include business license, Catering Service Permit and Hygiene Permit.

registered catering management co., ltd., the main business scope of industrial and commercial license registration should be "catering enterprise management", which does not belong to the licensing scope itself, and it is not necessary to apply for relevant licenses. However, if you have the scope of food business, such as "catering service", it belongs to the post-licensing business scope of "license before license" in industrial and commercial registration, and you need to apply for the Food Business License from the Food and Drug Administration.

Application materials:

1. Application Form for Catering Service License;

2. The original and photocopy of the qualification certificate of the applicant, such as business license, name pre-approval notice, institution legal person certificate or private non-enterprise unit registration certificate;

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner. If it is necessary to act as an agent, the original and photocopy of the Power of Attorney and the identity certificate of the agent signed and confirmed by the legal representative, responsible person or owner shall be supplemented.

Application conditions:

1. Have a place for food raw material processing, food processing and storage suitable for the variety and quantity of food to be produced and supplied, keep the environment of this place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources;

2. Having business equipment or facilities suitable for the variety and quantity of food to be produced and supplied, and corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, lighting, ventilation, refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

3. Having food safety management personnel who have been trained in food safety and meet the relevant conditions, and rules and regulations that are suitable for the actual situation of the unit to ensure food safety;

4. It has a reasonable layout and processing flow, so as to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and avoid food contact with toxic and unclean substances.