1. Business license: You need to apply for a business license before starting any business activities. You can go to the local administrative department for industry and commerce, and you need to provide some relevant materials, such as ID card and real estate license.
2. Hygiene license: Hygiene license is a necessary procedure for selling snacks, and you need to apply to the local health and disease prevention and control center. When applying, you need to provide some relevant materials, such as business license, food hygiene and safety management system, etc.
3. Tax Registration Certificate: If your annual turnover exceeds a certain amount, you need to go to the local tax department for tax registration, so that you can pay relevant taxes and abide by tax laws and regulations.
4. Stall license: In some cities, you need to apply for a stall license from the local city management department to ensure that your stall activities comply with the city management regulations.
5. Other documents: According to different regions and situations, you may need to apply for other documents, such as food business license and trademark registration.
In short, if you want to set up a stall to sell snacks in public places, you need to go through relevant procedures to ensure that your business is legal and compliant. You can go to the relevant local departments to consult the specific procedures and required materials to ensure the smooth progress of your stall activities.
Legal basis:
Article 33 of the Food Safety Law of People's Republic of China (PRC) shall meet the food safety standards and meet the following requirements: (1) Having places for processing food raw materials, food processing, packaging and storage. Adapting to the variety and quantity of food produced and operated, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; (2) Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage storage; (3) Having full-time or part-time food safety professional technicians, food safety managers and rules and regulations to ensure food safety; (4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances; (5) Tableware, drinking utensils and containers for direct food should be cleaned and disinfected before use, and cookware and utensils should be cleaned and kept clean after use; (6) Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe and harmless, kept clean to prevent food contamination, and meet special requirements such as temperature and humidity required to ensure food safety, and food shall not be stored and transported together with toxic and harmful substances; (seven) directly imported food should use non-toxic and clean packaging materials, tableware, drinking utensils and containers; (eight) food production and sales personnel should maintain personal hygiene, food production and sales, should wash their hands, wear clean work clothes, hats, etc. ; When selling directly imported unpackaged food, non-toxic and clean containers, sales tools and equipment should be used; (9) Water use shall conform to the hygienic standards for drinking water prescribed by the state; (10) The detergents and disinfectants used shall be safe and harmless to human body; (eleven) other requirements stipulated by laws and regulations. Non-food producers and operators engaged in food storage, transportation and loading and unloading shall abide by the provisions of Item 6 of the preceding paragraph.