Legal analysis: bulk food refers to unpackaged food, food raw materials and processed semi-finished products, but does not include fresh fruits and vegetables, as well as raw grains to be cleaned and processed, fresh and frozen livestock and poultry products and aquatic products.

Sales units are limited to supermarkets and shopping malls, excluding restaurants and markets. Bulk food is presented in the sale of unpacked and scattered to the smallest unit exists, or sold sporadically without packaging, bulk food because of its flexible sales portion and relatively cheap price attracted a lot of consumers, and its market share accounted for more than half of all food.

Food operators to store bulk food, should be marked in the storage location of the name of the food, production date, shelf life, producer name and contact information. Food operators selling bulk food, should be in the bulk food containers, packaging labeled with the name of the food, date of production, shelf life, the name of the producer and operator and contact information.

Legal basis: "Food Hygiene License Management Measures"

Article XI of any unit engaged in food production and management activities and individuals to apply for a health license, should be in line with the corresponding food hygiene laws, regulations, rules, standards and norms of the requirements of the food production and management of its food production and management activities with the appropriate conditions.

Article XII of the application to engage in food production and processing, must have the following conditions:

(a) with a health management system, organization and professional training of full-time and part-time food hygiene management personnel;

(b) with food production and processing of appropriate, in line with the hygiene requirements of the plant, facilities, equipment and the environment;

(c) with the process and production and processing of the production and processing of the process of the conditions. (C) has the conditions and measures to control contamination in the process and production and processing;

(D) with the production of raw materials, auxiliary materials, tools, containers and packaging materials in line with hygiene requirements;

(E) has the ability to test the food institutions, personnel and the necessary instruments and equipment;

(F) the staff after pre-job training, qualified health checks;

(VII) the provincial health administrative department of other conditions.

Article XIII of the application for food business, must have the following conditions:

(1) a health management system, organization and professionally trained full-time and part-time food hygiene management personnel;

(2) with the food business compatible with the requirements of hygiene of the business premises, facilities, equipment and the environment;

(3) in the process of food storage, transportation and sale of food. Storage, transportation and sale of food in the process of controlling the conditions and measures of pollution;

(D) employees after pre-job training, health inspection;

(E) provincial health administrative department of other conditions.

Article XIV of the application to engage in catering and canteen business, must have the following conditions:

(a) a health management system, organization and professionally trained full-time and part-time food hygiene management personnel;

(b) with health conditions and requirements of the processing and operation of the premises, cleaning, disinfection and other sanitation facilities, equipment;

(c) have In food purchasing, storage, processing and production in the process of controlling pollution conditions and measures;

(D) employees after pre-job training, health inspection;

(E) provincial health administrative department of other conditions.

Article XV of the application for a health license submitted by the materials, should be true and complete, the specific requirements of the provincial health administrative department unified regulations.