Please go to the Mass Service Hall on the first floor of the Xiangshan District Government, located at No. 5 Huancheng West 2nd Road.

Please bring the following documents: 1. "Catering Service License Application Form" (get it on site or download it online); 2. Business license, name pre-approval notice, public institution legal person certificate or private non-enterprise unit registration certificate and other relevant applications

The original and copy of the unit’s qualification certificate; 3.

The original and copy of the identity certificate of the legal representative, responsible person or owner. If an agent is required, the "Power of Attorney" signed and sealed by the legal representative, responsible person or owner and the original and copy of the identity certificate of the person in charge must be supplemented.

4. Original and copy of the legal use certificate of the catering service venue: including property rights certificate, lease contract, "Construction Land Planning Permit", "Construction Land Approval Letter", "State-owned Land Use Certificate", etc., if valid property rights cannot be submitted

For certified places, operators can submit certificates to various district people’s governments, sub-district offices, neighborhood (village) committees, community workstations, park management committees (industrial parks, science and technology parks), market opening management units, property management companies, schools and other units.

Or the department issues a "Place Use Certificate" agreeing to engage in catering service operations at the location.

5. Schematic diagrams and descriptions of catering service business premises and equipment layout, processing procedures, sanitation facilities, etc. (The diagram should indicate the name of the applicant and indicate in detail the cooking, rough processing, cutting and matching, tableware cleaning and disinfection, cleaning, pastry making, and baking.

Rough processing of brine, pickling of brine, air-drying of brine, making of brine, raw seafood processing, cold dish production, sale of cooked food, decoration operation, food warehouse, food cooling, food packaging, food distribution, changing room, inspection room,

The area size of dining and other places and the specific locations of facilities and equipment such as stoves, desks, washing pools, refrigerators, cold storages, disinfection cabinets, air conditioners, containers, shelves, etc.); 6. Health management of employees, food safety training management, raw materials

Procurement inspection and ticket and certificate management, warehousing management, tableware cleaning and disinfection management and other rules and regulations to ensure food safety; 7. Extra large restaurants, large restaurants, school canteens, canteens of institutions, enterprises and institutions that serve more than 500 people

, chain catering service enterprise headquarters, collective dining distribution units should also provide key link food processing operating procedures, food safety inspection plans and food safety emergencies emergency response plans; 8. To apply for a dessert station, you must also submit the "Catering and Catering" of the main catering store.

Service License" and a copy of the catering main store distribution management system, dessert station food purchase inspection record system, dessert station environment and facilities and equipment sanitation management system; 9. Applying for a herbal tea shop must also submit the herbal tea raw material formula and the non-use of toxic and harmful substances and

Declaration of medicines as raw materials for herbal tea.

Herbal tea shops that use centralized procurement for on-site packaging and sales should provide the food production license or catering service license of the processing unit; 10. Food safety management personnel training certification materials that comply with relevant regulations.

The following units must be equipped with senior catering service food safety managers: extra large restaurants (business premises area of ??more than 3,000 square meters), headquarters of chain catering service units, collective dining distribution units, central kitchens, collective canteens serving more than 3,000 people, and

Catering service units responsible for hosting major events.

The following units must be equipped with intermediate or high-level food safety managers for catering services: large restaurants, school canteens (including canteens of daycare institutions) with less than 3,000 diners, and canteens of government agencies and enterprises with more than 500 diners but less than 3,000 diners.

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Other catering service units should be equipped with at least junior catering service food safety managers; 11. Description of catering service employees’ participation in food safety training and valid health examination certificates and copies; 12. Laws, regulations, rules and normative documents

Other materials required by regulations or the Municipal Food and Drug Administration.