1. Prepare relevant materials. Applicants who apply for the health certificate of food and beverage outlets must provide valid identification, health check list of operators or responsible persons, business address manual and other relevant materials to fill in the relevant materials at the relevant departments;
2. Carry out various physical examinations one by one, generally including blood collection and other related examinations;
3, after the physical examination, ask the staff about the time and place of health laws and regulations knowledge training;
4. Those who pass the training and physical examination can get the Health Certificate at the relevant places.
Go to the epidemic prevention station of the local health bureau for health check-up. Then take the health certificate and fill out the form of health permit, and you can apply. After obtaining the hygiene license, the business license shall be approved and registered with the industrial and commercial department. It's convenient to deal with these now. There is an administrative office hall with one-stop service. Just find the appropriate window to handle them.
The parties in the catering industry need to carry the following documents to apply for a health certificate: the identity certificate of the parties; Business license or individual business license; Food sales license; Proof that the production and operation equipment meets the hygiene standards; And the proof that food raw material treatment and food processing meet the safety requirements.
Food and beverage service health certificate physical examination items are as follows:
1, surgical examination, height and weight, spine and limbs, thyroid gland, cutaneous lymph nodes, anus and genitalia, etc.
2, blood test, mainly to check whether there is hepatitis B or other infectious diseases;
3, physical examination, blood pressure, nutrition and development, respiratory tract and lung, cardiovascular, liver, spleen, neurological status, etc. ;
4, five sense organs examination, vision, color vision, hearing, nose, mouth, throat;
5, liver function test, mainly to check whether the transaminase is normal.
To sum up, the documents required for handling the catering health certificate are: the original resident ID card of the party concerned or the original valid temporary id card; Business license or individual business license; Food sales license; Proof that the production and operation equipment meets the hygiene standards; And the proof that food raw material treatment and food processing meet the safety requirements.
Legal basis:
Article 35 of the Food Safety Law
The state practices a licensing system for food production and marketing. Engaged in food production, food sales, catering services, shall obtain a license according to law. However, sales of edible agricultural products and sales only in prepackaged foods do not require permission. Only selling prepackaged foods shall be reported to the food safety supervision and administration department of the local people's government at or above the county level for the record.
The food safety supervision and administration department of the local people's government at or above the county level shall, in accordance with the provisions of the Regulations, examine the relevant materials specified in Items 1 to 4 of Paragraph 1 of Article 33 of this Law, and conduct on-site inspection of the applicant's production and business premises when necessary; To meet the prescribed conditions, grant permission; If it does not meet the prescribed conditions, it shall not be permitted and the reasons shall be explained in writing.
Article 45 of the Food Safety Law
Food producers and business operators shall establish and implement the health management system for employees. Persons suffering from diseases that hinder food safety as stipulated by the administrative department of health of the State Council shall not engage in direct contact with imported food.
Food production and marketing personnel engaged in direct contact with imported food shall undergo annual health examination and obtain health certificates before taking up their posts.
Article 33 of the Food Safety Law
Food production and operation shall conform to food safety standards and meet the following requirements:
(1) Having food raw material processing, food processing, packaging and storage places suitable for the variety and quantity of food produced and operated, keeping the environment of the places 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 having corresponding equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;
(3) Having full-time or part-time food safety professionals and technicians, food safety managers and rules and regulations for ensuring food safety;
(4) It has 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 directly edible food shall be washed and disinfected before use, and cookware and utensils shall be washed 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 mixed with toxic and harmful substances for storage and transportation;
(seven) directly imported food should use non-toxic and clean packaging materials, tableware, drinking utensils and containers;
(eight) food production and marketing personnel should maintain personal hygiene, food production and marketing personnel should wash their hands and wear clean work clothes, hats, etc. ; When selling directly imported unpackaged food, non-toxic and clean containers, sales tools and equipment should be used;
(nine) the use of water shall comply with the provisions of 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.