(1) Conditions for applying for a food circulation license:
1, in circulation; 2. Have a fixed place; 3, retail, wholesale or wholesale and retail distribution of prepackaged goods, bulk food operators.
(two) the scope of food circulation permit
The scope of food circulation licensing matters, including business items and business methods. Business projects are approved in accordance with the two categories of prepackaged foods and bulk food; The mode of operation is approved in three categories: wholesale, retail, wholesale and retail.
1, what should be licensed in practical work:
(1) food outlets such as shopping malls, supermarkets and grocery stores.
(2) Highway transportation system belongs to the scope of food circulation permit. In addition, convenience stores, newsstands, heart-to-heart bars, internet cafes and entertainment places (cinemas, karaoke bars and discos) in gas stations sell food within the scope of food circulation permission.
(3) Where a food producer who has obtained a food production license sells the food produced and processed by him outside his place of production, he shall obtain a food circulation license.
(4) A catering service provider that has obtained a catering service license shall obtain a food circulation license when selling the food it produces outside its catering service place. For example, the store "Not Old Ji Shen" should obtain a food circulation license.
(5) Grain, edible oil, condiments and tea need to be licensed for circulation, and liquor stores need to be licensed for circulation.
2, which do not belong to the circulation license:
(1) The railway system does not belong to the scope of food circulation permit, and the civil aviation system will not issue certificates for the time being, and online shopping and mailing food will not issue certificates for the time being.
(2) "front shop and back factory". For example, the processing and sales points of steamed bread and vermicelli belong to the production link and do not belong to the scope of food circulation license.
(3) Bulk liquor is postponed, and additives and health products are not within the scope of food circulation permit.
(4) Edible agricultural products without industrial processing, such as vegetables, aquatic products, seafood, fish, fruits, live poultry, chicken, striped chicken, striped duck, pork, beef and mutton, etc. Explain the following three points:
The above-mentioned edible agricultural products that do not need to obtain a food circulation license refer to the operators who independently operate the above-mentioned varieties of edible agricultural products, excluding the operators who operate the above-mentioned varieties of edible agricultural products and operate other prepackaged foods. ※.
No food circulation license is issued for the above edible agricultural products, but a business license is issued. ※.
Edible agricultural products that do not need to obtain food circulation license, but strengthen daily supervision in accordance with relevant access regulations. ※.
(3) Procedures for handling food circulation licenses
Acceptance and approval (including certification). The administrative licensing organ may combine acceptance and examination into one link.
(4) Application materials to be submitted for engaging in food circulation business:
1, food circulation permit application;
2. A copy of the name pre-approval notice or business license issued by the enterprise registration authority;
3. The identity certificate of the person in charge;
4, full-time or part-time food safety management personnel identification;
5. A health certificate issued by a statutory body for food employees;
6. Proof materials for the use of the business premises;
7, food access, management, delisting, health management system;
8. List of food business facilities, equipment and tools suitable for its business activities;
9. Spatial layout and operation flow documents of business facilities suitable for food business;
10, the layout of the business place (warehouse) and the text description;
1 1, food business safety commitment;
12, other materials required by the administrative organ.
(5) On-site verification of food circulation permit
When handling the food circulation license, the administrative organ shall implement the on-site verification system. Under the following circumstances, the administrative organ shall conduct on-site inspection of the business premises of the applicant who has made the acceptance decision:
1, should be on-site verification:
(1) Newly established food business enterprises or individual industrial and commercial households apply for food circulation licenses;
(2) Apply for renewal of the food hygiene license upon expiration of the validity period;
(3) The food business operator changes its business mode, business scope or business address;
(4) Public complaints, reports or other departments inform the applicant that it does not meet the licensing requirements;
(five) other circumstances that the administrative organ considers that on-site verification should be carried out.
Assign more than 2 staff members to inspect the food business premises within 2 days.
2, how to conduct on-site verification:
This paper discusses the key elements that should be grasped in on-site inspection from four aspects: site, facilities, personnel and system.
(1) First, check whether the business premises are in conformity with the provided real estate license or lease agreement, and the wholesale enterprise should have corresponding storage premises for inspection together.
(two) the business premises are more than 25 meters away from the garbage dump, public dry toilets, sewage pools and other pollution sources.
(three) the business premises should have good lighting, ventilation and lighting conditions.
(4) Food business premises cannot sell harmful and toxic commodities such as pesticides, veterinary drugs, chemical fertilizers and industrial alcohol at the same time.
(5) The distance between the bazaars dealing in fresh livestock and poultry and aquatic products and other food business areas should be not less than 5 meters.
(6) According to the principle of separating food from non-food and raw food from cooked food, the overall layout should be arranged reasonably.
(7) Large and medium-sized shopping malls and supermarkets should designate centralized food business areas, and other relatively independent food varieties should set up independent food cabinets and shelves, and set up dressing rooms commensurate with the number of food employees. The dressing room should be equipped with an independent wardrobe, adequate hand washing and disinfection facilities, adequate waste treatment facilities and covered waste containers.
(8) There should be obvious regional division in the operation of bulk and naked food, and the business premises should be equipped with fly-proof and dust-proof screen doors and screens. Bulk food should be sold under cover, or there are containers, packaging materials and sales tools that meet the requirements. Foods that need low-temperature preservation conditions should be equipped with freezers.
(9) It is difficult to separate the living place from the business place. In view of the fact that it is difficult to separate the living places and business places of some grocery stores in agricultural and pastoral areas and urban-rural fringe areas, according to the actual situation, the following two measures are taken: one is to add partitions or curtains to effectively separate the living places and business places, and the other is to add dust covers to bulk food.
(10) Requirements for food practitioners: food trading enterprises should be equipped with full-time or part-time food safety management personnel, large shopping malls and supermarkets should be equipped with professional and technical personnel engaged in food quality inspection or food safety inspection in principle, and individual industrial and commercial households can undertake their professional and technical work and food safety management. Employees engaged in food business should undergo professional training (gradual process) in food safety knowledge, and employees should undergo health examination every year and obtain a certificate of health examination.
(1 1) system requirements: the following systems should be established: (for food enterprises)
(1) food incoming inspection or incoming inspection record system; (2) food storage and sales safety management system; (3) employee health inspection system;
(four) the food safety learning and training system for employees; ⑤ recall system of unqualified food; ⑥ Enterprises engaged in food wholesale business should establish a "one-vote-through" system and a wholesale account system. The inspectors shall fill in the Registration Form for On-the-spot Verification of Food Distribution Licensed Business Places, and two inspectors must sign it.
(six) food circulation licensing matters
The food circulation license shall specify the name: name, business place, license scope, subject type, person in charge, license number, validity period, issuing authority and date.
(7) Application for change of food circulation license.
Where a food business operator changes its name, person in charge or business premises, it shall submit the following application materials in accordance with the provisions of Article 21 of the Measures for the Administration of Food Circulation Licensing:
1. Operators fill in the Registration Form for Change of Food Circulation License;
2. Original food circulation license;
3. The business license of name change submitted after the change, or a copy of the notice of approval of name change, etc. ;
4. If the person in charge changes the identity certificate of the person in charge and is a legal person or other organization, he/she shall also submit his/her employment documents;
5. For the change of business premises, submit the certificate of change of place name and house number of relevant departments or the certificate of use of new business premises. At the same time, it is necessary to conduct on-site verification and fill in the Registration Form for On-site Verification of Food Distribution Licensed Business Places.
(8) Special points:
1, the applicant's question
The newly established food business enterprise applies for a food circulation license, and the enterprise investor is the license applicant; An enterprise that already has the main qualification applies for a food circulation license, and the enterprise is the license applicant; The branch of an enterprise applies for a food circulation license, and the enterprise that established the branch is the license applicant; Where an individual applies for a newly established or individual industrial and commercial household to apply for a food circulation license, the owner shall be the license applicant. The applicant shall sign and seal the application and other materials.
Second, how to inspect and supervise the food market.
(a) whether the license is complete; Whether the photos are consistent; Whether there is a responsibility book. (two) whether the license is within a certain period of time. (3) Whether the permit is hung on the wall. (four) whether the license has passed the annual inspection. (five) whether the license and business scope are consistent with the actual business situation.
(six) whether the food practitioners hold valid health certificates. (seven) whether the food source is consistent with the supplier's relevant legal qualification certificate.
(eight) whether the food exceeds the shelf life. (nine) whether the food business operator stores food according to the conditions marked on the food label.
(ten) whether the matters marked on the label in prepackaged foods comply with the provisions of the statutory standards.
(eleven) whether the storage place, container and outer packaging of bulk food are marked with the food name, production date, shelf life, producer name and contact information.
(twelve) whether the imported food has Chinese labels and instructions. (thirteen) whether there are violations and illegal use of food trademarks.
(fourteen) whether there are illegal and false contents in food advertisements. (fifteen) whether the food decoration is counterfeit or nearly counterfeit.
(sixteen) whether the promoters of the centralized food trading market, the lessors of food counters and the organizers of food fairs have fulfilled their legal obligations and responsibilities in food safety management. (Review the food circulation licenses and business licenses of food operators entering the market; Clarify the responsibility of food safety management of food operators entering the market; Regularly check the business environment and conditions of food operators entering the market; The establishment of food business records, record the basic information of food business operators in the market, the main purchase channels, business varieties, brands and suppliers; The promoters of the centralized food trading market, the lessors of food counters and the organizers of food fairs shall be prohibited from entering the market if they find that food operators do not have the business qualifications; If it is found that a food business operator does not have the business environment and conditions suitable for the food it deals in, it may suspend or cancel its business qualification; If it is found that the food business does not meet the food safety standards or has other illegal acts, it should be stopped in time and the relevant situation should be reported to the administrative department for industry and commerce in the area immediately.
(seventeen) whether the ticket is complete. (eighteen) whether to implement the purchase and sale accounting system.
(nineteen) whether the account records are complete. (twenty) whether the distribution of food is ten centimeters from the ground wall.
(twenty-one) whether food, non-food, cooked food, raw food and bulk food are divided into cabinets.
(twenty-two) whether the commodity display is clean and tidy, and whether the sanitary conditions are up to standard. (twenty-three) whether to implement the food delisting system.
(twenty-four) whether the tickets and accounts for the purchase and sale of goods are bound according to the requirements. (twenty-five) whether there are other illegal acts.
In the specific work, the requirements for obtaining certificates and tickets are "four unifications" and "two unifications", that is, the certificates and tickets of food business operators are unified, the food business operators' self-discipline system is unified, the food distribution and purchase account records are consistent, and the purchase account records are consistent with the requirements for certificates and tickets. ※.
Food business operators shall keep the record of claiming certificates and tickets for not less than 2 years.
Three, about the management of food additives
Article 46 Food producers shall use food additives in accordance with the provisions of food safety standards on the variety, scope and dosage of food additives. Chemical substances other than food additives and other substances that may endanger human health shall not be used in food production. ※. Article 47 Food additives shall have labels, instructions and packaging. The label and instruction shall indicate the item (name, specification, net content, production date). ※: List of ingredients or ingredients; The name, address and contact information of the producer; Shelf life; Product standard code; Storage conditions; Generic names of food additives used in national standards; Production license number; ) and the scope of use, dosage and method of use of food additives, and indicate the words "food additives" on the label. Article 48 Labels and instructions of food additives shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment. The manufacturer shall be responsible for the contents in the label and instructions. ※. Labels and instructions of food and food additives should be clear, obvious and easy to identify. Food additives that do not conform to the contents of the labels and instructions shall not be put on the market. ※.