Second, the sequence and process of handling these files:
1: The health certificate of employees can be handled at the local health and epidemic prevention station.
2. Business license, information required for application: original and photocopy of house lease contract; Copy of real estate license; Original and photocopy of the legal person's ID card (if an agent is entrusted, the agent shall carry the original and photocopy of the ID card). Two (2-inch) photos of the legal person * Take the above information to the local (jurisdiction) industrial and commercial bureau for registration, and fill in the application for pre-registration of the name of individual industrial and commercial households. Here, we only registered a name (the name of the hotel) and didn't get a license.
3. With the pre-approved name, apply to the Food and Drug Administration for a catering service license.
Three. Information required for handling catering license:
1, personal name pre-approval notice issued by the local industrial and commercial office; ID card of the person in charge; Property ownership certificate (or land use certificate) and lease contract; Employee health certificate; Water quality inspection certificate of conformity (if it is municipal tap water, it is also acceptable to provide a payment receipt for tap water); Layout plan of the business place; Other materials required by the local food and drug administration.
Four, sewage permit
1, application. Entrepreneurs who set up noodle shops should submit a written application to the environmental protection window of the administrative service center (hereinafter referred to as the environmental protection window). In line with the handling conditions, the environmental protection window shall issue an acceptance form and receive the relevant materials for handling the sewage discharge permit.
Step 2 check. After the environmental monitoring brigade and squadron in the jurisdiction issue preliminary opinions, the relevant files will be handed over to the sewage management department, and the sewage management department will organize relevant units to conduct on-site verification of the types and quantities of pollutants discharged from noodle restaurants.
3. issue. The sewage management department shall, according to the application materials and on-site verification of the sewage noodle restaurant, put forward the examination and approval opinions, and report them to the director for issuance after being audited by the competent leader.
4. Certification. The sewage management department gives the sewage permit to the environmental protection window, and the environmental protection window informs the sewage noodle restaurant to collect it.
V. Bring the Catering Service Permit and the Pollution Discharge Permit to the Industrial and Commercial Bureau for registration and business license.
Six, before opening, you need to apply to the fire department for approval, and when decorating, you need to apply to your jurisdiction. Tax registration: within 30 days from the date of obtaining the business license, you should apply to the local tax bureau for the local tax registration number. Bring a copy of the business license and a copy, as well as the operator's ID card. Small restaurants opened by individual industrial and commercial households have to pay 5% business tax.
Extended data
The catering service license shall be classified and managed according to the format and scale of catering service operators. The classification method is as follows:
(1) restaurants (including restaurants, restaurants, hotels, restaurants, etc. ) refers to the unit that mainly deals in food (including Chinese food, western food, Japanese food, Korean food, etc.). ), including hot pot restaurants and barbecue shops.
1. Super-large restaurant: refers to a restaurant with a business area of 3000_ (excluding 3000_) or a dining seat of 1000 (excluding 1000).
2. Large restaurant: refers to a restaurant with a business area of 500-3000_ (excluding 500_, including 3000_) or a dining seat of 250- 1000 (excluding 250, including 1000).
3. Medium-sized restaurant: refers to a restaurant with a business area of 150 ~ 500_ (excluding 150_, including 500_) or 75 ~ 250 dining seats (excluding 75, including 250).
4. Small restaurant: refers to a restaurant with a business area of less than 150_ (inclusive) or a seating capacity of less than 75 (inclusive).
If the area and quantity of dining seats belong to two categories, the category of restaurant shall be the larger one.
Refer to Baidu Encyclopedia Catering License.