1, the identity certificate of the party concerned;
2, business license or individual industrial and commercial households license;
3. Food sales license;
4, production and operation of equipment in line with health standards;
5, food raw material processing and food processing meet safety requirements.
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.
The process for catering employees to apply for health certificates is as follows:
1. Bring your ID card and two one-inch bareheaded color photos, go to the watch collection office to get the form, fill in the personal basic information, post the photos, then go to the price-drawing office to draw the price, and then pay the medical examination fee at the payment office;
2. Then carry out various physical examinations one by one. First go to the examination room to draw blood, then go to the anal examination, then go to the routine examination of internal medicine and surgery, and then go to the chest X-ray;
3. After the physical examination, take a registration form to indicate the time and place of training. Those who have passed the training shall be awarded the training certificate of health laws and regulations;
4. Go to the relevant place to get a health certificate.
Legal basis: Article 33 of People's Republic of China (PRC) 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 such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage.