For the health license process, generally First, apply for a food hygiene license units and individuals in the licensing window to receive and fill out the "Application for Food Hygiene License", while providing the following information: 1, the application for food hygiene license; 2, the legal representative, the owner or person in charge of proof of qualifications; 3, production and operation of the site plan; 4, the food 4, food practitioners health inspection and training certificate; 5, new construction, alteration, expansion of preventive health audit materials; 6, laws, rules and regulations or other information required by the health administrative department. Second, the production and operation of basic sanitation requirements: 1, production and operation sites should be away from the source of pollution (pouring stations, dumpsters, public **** toilets and other places that impede food hygiene) more than 10 meters; 2, the operation of dry points, wet points of the site area should be no less than 8, 15 square meters; business area of the meal is recommended to be more than 50 square meters; part-time other varieties of the site area needs to increase; 3, catering in accordance with the business area or on the site; 3 The catering industry is categorized into three types: large, medium and small according to the operating area or the number of seats for dining. Large-scale catering business area of more than 1,000 square meters or the number of seats for more than 500 seats; medium-sized catering business area of 300-1,000 square meters or the number of seats for 150-500 seats; small-scale catering business area of less than 300 square meters or the number of seats for less than 150 seats. 4, the kitchen (including raw material storage, roughing, cleaning and disinfection, cooking places) and the ratio of the area of the restaurant is not less than 1:2, the net height of the cooking place is not less than 2.5 meters; 5, catering utensils and utensils must be set up to wash a special pool; have a special closed cleaning cabinets; for the customer can be reused towels should have a special cleaning and disinfection of the pool and a special cleaning cabinets; large and medium-sized hotels must be used to wash the dishwasher, the small hotel The use of appropriate special equipment; food and beverage utensils must be sterilized by physical methods. 6, cooked food room should be set up changing and hand washing and disinfection facilities, with special food utensils, effective air disinfection devices, air conditioning, mobile water, food refrigeration facilities and utensils cleaning and disinfection facilities, the temperature of the room should be less than 25 degrees; small hotels should not be less than 5 square meters of cooked food room area, the area of the medium-sized should not be less than 15 square meters, the area of the large should not be less than 30 square meters. And set up 2 times changing room. 7, must set up toilet and hand-washing facilities. Small hotel set up more than 1 special hand-washing facilities, medium-sized set up more than 3 special hand-washing facilities, large set up more than 6 special hand-washing facilities. 8, with business premises corresponding to the warehouse, the warehouse must be ventilated, and moisture-proof, mildew-proof, anti-poisoning, anti-virus, anti-pollution and other anti-pollution facilities; 9, by the on-site review of the basic compliance with the above health requirements. Third, the basic conditions for the issuance of food hygiene license: 1, the place of basic facilities in line with health requirements; 2, health checks and training of employees qualified; 3, health system is sound, should provide complete information; 4, star-rated restaurants (hotels) should be equipped with or the implementation of food hygiene and quality inspection agencies, food hygiene and quality inspection agencies should be equipped with training and assessment of the administrative department of health to obtain a certificate of competence. The professionals. Fourth, the commitment time limit: 1, after acceptance, within 30 days to agree, deadline for rectification or approval, disapproval of the review decision; 2, approved within 10 days after the approval of my unit to register at the window and receive a food hygiene license. This is the Shanghai, should be almost it, anyway, can bring with them, save running back and forth
Legal objective:"Administrative Licensing Law" Article 16 Administrative regulations can be set in the law within the scope of administrative licensing matters, the implementation of the administrative licensing to make specific provisions. Local regulations may, within the scope of administrative licenses set by laws and administrative regulations, make specific provisions on the implementation of such administrative licenses. The regulations may make specific provisions on the implementation of the administrative license within the scope of the administrative license matters set by the higher law. Laws and regulations on the implementation of the administrative license set by the higher law to make specific provisions, shall not be added to the administrative license; administrative licensing conditions to make specific provisions, shall not be added in violation of the higher law of the other conditions.