Food safety has always been a topic of concern to the people, because there are often reports of food problems in society. Therefore, in order to better ensure that everyone can eat safely, as long as the food units that are open to the outside world need to have relevant food business licenses to prove that they are legal and healthy. 1. Conditions for handling food business license (1) Having places for handling food raw materials and processing, selling and storing food that are suitable for the variety and quantity of food to be handled, keeping the environment of the places clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; (2) It has business equipment or facilities suitable for the variety and quantity of food it deals in, and has corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; (3) Having full-time or part-time food safety management personnel and rules and regulations to ensure food safety; (4) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances; (5) Other conditions stipulated by laws and regulations. 2. Materials for Food Business License 1, Application for Food Business License 2. Identity certificate of legal representative (person in charge) 3. Copy of business license or other qualification documents 4. Layout of main equipment and facilities, operation process, health certificate of employees and other documents suitable for food business 5. Food safety self-inspection, health management of employees, incoming inspection records, Rules and regulations to ensure food safety, such as handling food safety accidents. 6. If vending equipment is used for food sales, the applicant shall also submit the product qualification certificate of the vending equipment, the specific location, the name, residence, contact information of the operator, and the publicity method of the food business license. 7. If applying for the sale of cooked food in bulk, it shall submit a cooperation agreement (contract) with the linked production unit. Submit a copy of the Food Production License of the production unit. 8. If the applicant entrusts others to apply for a food business license, the agent shall submit the power of attorney and the identity certificate of the agent. 9. If there is network operation in the main business format, the applicant shall submit a screenshot of the website. 3. The process of applying for a food business license 1, and submit the application and other materials to the municipal administrative examination and approval bureau, which will review the materials. 2. The notice of acceptance of the application materials that meet the requirements. 3, does not meet the requirements, issued a notice of rejection (corrected materials). The municipal administrative examination and approval bureau conducts materials and on-site examination, and approves the issuance of the Food Business License if it meets the requirements after examination; Do not meet the requirements, make a decision not to approve, and inform the applicant in writing of the reasons. I hope that the above conditions for handling food business licenses, the materials for handling food business licenses and the contents of the application process for handling food business licenses will be helpful.

Legal objectivity:

Article 11 of the Measures for the Administration of Food Business License: To apply for a food business license, the following conditions shall be met: (1) Having a place for the processing of food raw materials and the processing, sale and storage of food, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; (2) It has business equipment or facilities suitable for the variety and quantity of food it deals in, and has corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; (3) Having full-time or part-time food safety management personnel and rules and regulations to ensure food safety; (4) It has a reasonable equipment layout and technological process, so as to prevent cross-contamination between foods to be processed and directly imported foods, raw materials and finished products, and to prevent foods from contacting toxic and unclean substances.