How to do a food hygiene license in Tangxia, Dongguan?

1, go to the local industry and commerce department to check your store name and see if there is a duplicate name. If not, the industrial and commercial department will issue a Notice of Name Pre-approval, allowing you to operate under the name of a certain store.

2. Lead all chefs, waiters and other food practitioners in your store to apply for health certificates and health knowledge training certificates.

3. If food is involved, you need a hygiene license and a health bureau.

(Housing lease agreement, real estate license, shop floor plan and a copy of my ID card are required)

4, to industrial and commercial materials (such as rental agreement, a copy of real estate license, store floor plan,

Copy of my ID card and health permit)

Remarks: If the real estate license is a public house, it needs the seal of the real estate bureau. If not, it can only be done temporarily. It is very convenient to apply for a private house.

Step 4 tax

In our place (Foshan), as long as you have the above materials, you can apply. Of course, an application is not a certificate. After the application, the health supervisor will go to your store for acceptance now to see if the sanitary facilities in your store are qualified, such as fly prevention, water supply and drainage, disinfection, purchase ledger, processing room area, tiles and so on. If all these are qualified, a certificate will be issued. Unqualified, leave supervision opinions and put forward rectification opinions, and apply again after rectification.

Attachment: Requirements for issuing sanitary licenses for restaurants in Dongguan. 1. It has a place and area suitable for production and operation.

1. The surrounding environment of the business premises is clean and tidy, and there are no garbage dumps, sewage pits, open toilets, livestock breeding or other pollution sources within 25m.

2. The total area of production and business premises shall not be less than 25m2. If it is less than 25m2, the certificate will not be issued, and the kitchen area shall not be less than 1/3 of the total area.

3. Production and processing sites include: food raw material processing room, cooking room, tableware cleaning and disinfection room, etc. There is no toilet in the kitchen.

4. The equipment layout and technological process of the restaurant should be reasonable to prevent cross-contamination.

Second, sanitation facilities.

1. The floor of the production and processing site is paved with impermeable materials, which is convenient for cleaning; The ground should have a proper slope and be drained by an open channel covered with rat-proof iron sheets. Walls should be made of anti-corrosion and easy-to-clean materials such as ceramic tiles with a height of1.5m. ..

2. The production and processing places are ventilated, with sufficient lighting and no water on the ground.

3. Fly-proof screens should be installed in the windows of production and processing places, the crack of the door should be not less than 0.6CM, the sewer outlet should be fortified with rat metal hoods or iron bars, and the garbage bins should be stamped. Larger restaurants should add garbage storage rooms.

4. The drainage from washing dishes, stoves and freezers directly enters the sewer to avoid wastewater from polluting the ground.

5, tableware washing and disinfection places should be convenient to use water; There are three washing pools or three washing basins; There are high-temperature disinfection facilities or disinfection drugs dedicated to tableware disinfection: there are storage facilities for disinfected tableware.

6, must have enough food refrigeration equipment; A smoke exhaust (gas) device should be installed in the cooking room, and the smoke exhaust (gas) is good.

Third, the processing operation is hygienic.

1, food washing basin and tableware washing basin are strictly prohibited to be mixed, and chopping boards for processing raw and cooked food are strictly prohibited to be mixed. Tableware cleaning and food processing are operated on a platform off the ground.

2, food, food tools and containers are stored in special shelves, and the tableware that has been cleaned and disinfected should be stored in the tableware cleaning cabinet.

3. It is forbidden to mix raw and cooked foods, and store private drinks and other items in the freezer. At the same time, it should be cleaned and thawed regularly.

4. It is forbidden to purchase unlicensed and inferior food and food purifying agents. Cooked meat products purchased outside must be fully heated before they can be sold, and meat and beans must be thoroughly cooked before they can be sold.

Fourth, health management.

1. Establish and improve its own food hygiene management organization and post responsibility system.

2. Employees must hold valid health certificates and training certificates, maintain good living habits and abide by various health systems.

3. Employees should wear clean work clothes and work caps when working. Description: Dining room refers to the catering unit below 200M2.