(1) Application for food hygiene license.
(two) the qualification certificate of the legal representative, the owner or the person in charge.
(3) the name and model of the production and business operation area, main production and processing facilities, sanitary facilities and equipment.
(four) the plan of the production and business premises, the production process flow chart and the health protection facilities.
(5) food practitioners health examination and training certificate.
(6) Food producers shall, according to product characteristics and relevant regulations, provide raw materials, formulas and product safety evaluation materials, product hygiene quality standards, hygiene inspection results of trial samples, product packaging materials, labels, instructions and product samples.
(seven) other information required by laws, regulations and rules or the administrative department of health.
2, basic health and facilities requirements:
(1) The distance between the production and business operation places and pollution sources (garbage dumps, garbage bins, public toilets and other places that hinder food hygiene) should be more than 10 meter.
(2) The site areas of dry and wet spots shall be not less than 8 square meters and 15 square meters respectively; The dining area should be more than 50 square meters; The site area of other varieties should be increased.
(3) The catering industry is divided into three types according to the business area or the number of dining seats: large, medium and small. The business area of large-scale catering industry 1 1,000 square meters or more or more than 500 seats; The medium-sized catering industry covers an area of 300- 1 1,000 square meters or the number of dining seats 1 1,500; The business area of small catering industry is less than 300 square meters or the number of dining seats is less than 1.5 million.
(4) The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking places) to the dining room shall not be less than 1: 2, and the clear height of the cooking place shall not be less than 2.5m ..
(5) A special pool must be set for cleaning tableware and tools: there is a special sealed cleaning cabinet; Towels that customers can reuse should have special cleaning and disinfection pools and special cleaning cabinets; Large and medium-sized catering enterprises must use dishwashers; Small catering enterprises must use corresponding special equipment; Tableware must be disinfected by physical methods.
(6) The cooked food room should be equipped with disinfection facilities for changing clothes and washing hands, special food utensils, effective air disinfection devices, air conditioners, flowing water sources, food refrigeration facilities and utensils cleaning and disinfection facilities, and the room temperature should be lower than 25℃; The cooked food room area of small hotels should not be less than 5 square meters, the area of medium-sized restaurants should not be less than 15 square meters, and the area of large restaurants should not be less than 30 square meters. Establish a second fitting room.
(7) Toilets and hand washing facilities must be set up. Small hotels have 1 dedicated hand washing facilities, medium-sized hotels have more than 3 dedicated hand washing facilities, and large hotels have no more than 6 dedicated 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) The on-site audit basically meets the above hygiene requirements.
3 basic conditions for issuing food hygiene licenses:
(1) The basic facilities of the site meet the hygiene requirements.
(2) Employees have passed health examination and training.
(3) The health system is sound, and all the information should be provided.
(4) The trial-produced food was sampled and monitored by the health supervision department and passed the inspection twice in a row.
(5) A food hygiene quality inspection institution shall be established or implemented, and the food hygiene quality inspection institution shall be equipped with professionals who have passed the training and examination by the health administrative department and obtained a certificate of conformity.
(6) The on-site audit basically meets the above hygiene requirements.
4. Processing time limit:
(1) After the formal application is accepted, the general health supervision department will make a review decision of approval, rectification within a time limit or approval or disapproval within 30 days.
(2) Within 10 days after examination and approval, you can register in the accreditation window of the health department and get a food hygiene license.