What is the procedure for preparing temporary food?

Procedures for preparing temporary food:

1. Apply for a business license at the Industrial and Commercial Bureau;

2. Bring the materials required for the list of materials to the government affairs hall, and handle other business under the guidance of the government affairs commissioner;

3. Apply for a food production license;

4, in line with the fire acceptance standards, and meet the completion acceptance conditions, declare the fire control procedures.

Temporary food refers to the food that is about to reach the shelf life of food, but is still within the shelf life. Belonging to the category of safe food. For example, the "temporary food counter" in the supermarket sells temporary food.

Those who engage in food production and operation without obtaining a food production and operation license or a food additive production license shall be confiscated by the food and drug supervision and administration department of the people's government at or above the county level for illegal income, illegal food production and operation, food additives, tools, equipment and raw materials for illegal production and operation; Illegal production and operation of food and food additives whose value is less than 1 10,000 yuan shall be fined more than 50,000 yuan110,000 yuan; If the value of goods is more than 1 10,000 yuan, a fine of more than 10 and less than 20 times shall be imposed.

Legal basis:

People's Republic of China (PRC) (China) Food Safety Law

Article 23

The food safety supervision and administration department of the people's government at or above the county level and other relevant departments, the food safety risk assessment expert committee and its technical institutions shall, in accordance with the principles of science, objectivity, timeliness and openness, organize food producers and operators, food inspection agencies, certification bodies, food industry associations, consumer associations and news media to exchange information on food safety risk assessment and food safety supervision and management.