Specific procedures for handling catering hygiene licenses

Hygiene license refers to the hygiene license issued by units and individuals engaged in catering food production and business activities after examination and approval by the administrative department of health, and the license number is registered for the record. I have arranged the process of handling the catering hygiene license for you, I hope you like it!

Processing flow of food hygiene license. Units and individuals applying for food hygiene license shall receive and fill in the application for food hygiene license at the accreditation window, and provide the following information:

1, food hygiene license application;

2. Qualification certificate of the legal representative, owner or person in charge;

3, the production and operation site plan;

4, food practitioners health examination and training certificate;

5, new construction, renovation and expansion projects of preventive health audit materials;

6, laws, regulations, rules or other information required by the administrative department of health.

Two. Requirements for basic sanitary facilities in production and business premises:

1, and the production and business operation places shall be more than 0 meter away from the pollution sources (garbage dumps, garbage bins, public toilets and other places that hinder food hygiene) 10;

2. The site area of dry spot and wet spot shall not be less than 815m2 respectively; It is suggested that the area of business meals should be more than 50 square meters; To run other varieties, the site area needs to be increased;

3. The catering industry is divided into three types according to the business area or the number of dining seats: large, medium and small.

The business area of large-scale catering industry is more than 1000 square meters or the number of seats is more than 500;

Medium-sized catering industry covers an area of 300- 1000 square meters or the number of dining seats 150-500;

Small catering business area is less than 300 square meters or the number of dining seats is less than 150.

4. The area ratio of the kitchen (including raw material storage, rough machining, cleaning and disinfection, and cooking places) to the restaurant shall not be less than 1: 2, and the clear height of the cooking place shall not be less than 2.5 meters;

5, tableware and tools cleaning must set up a special pool; There is a special closed cleaning cabinet; Towels that customers can reuse should have special cleaning and disinfection pools and special cleaning cabinets; Large and medium-sized hotels must use dishwashers, and small hotels should use corresponding special equipment; Tableware must be disinfected by physical methods.

6. Cooked food room should be equipped with dressing and hand washing disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioners, flowing water sources, food refrigeration facilities and utensils cleaning and disinfection facilities, and the indoor temperature should be lower than 25 degrees; The cooked food room area of small hotels should not be less than 5 square meters, medium-sized hotels should not be less than 15 square meters, and large hotels should not be less than 30 square meters. Two fitting rooms were set up.

7. Toilets and hand washing facilities must be set up. Small hotels have more than 1 dedicated hand washing facilities, medium-sized hotels have more than 3 dedicated hand washing facilities, and large hotels have more than 6 dedicated hand washing facilities.

8. A warehouse corresponding to the business premises should be set up, which must be ventilated and equipped with anti-pollution facilities such as moisture-proof, mildew-proof, anti-virus and anti-harm;

9. The on-site audit basically meets the above hygiene requirements.

Three. Basic conditions for issuing food hygiene licenses:

1, the basic facilities of the site meet the hygiene requirements;

2. The employees have passed the health examination and training;

3, a sound health system, should provide complete information;

4. Star-rated hotels (hotels) should set up or implement food hygiene quality inspection institutions, and be equipped with professionals with certificates after passing the training and examination by the health administrative department.

Four. Commitment time limit:

1, after acceptance, make a review decision of approval, rectification within a time limit or approval or disapproval within 30 days;

2. Within 10 days after approval, register at the registration window of our unit and obtain the food hygiene license.

Examination and approval materials for food hygiene license of catering units

(1) health permit application;

(2) A copy of the name pre-approval notice;

(3) A copy of the identity certificate and other supporting materials of the legal representative or person in charge (including the resolutions of the board of directors, the articles of association or the employment documents, and a copy of the identity card);

(4) Certificate of use of food production and business premises (house ownership certificate or lease agreement), contract or agreement;

(five) the layout of the production and business premises (including the direction, the name and area of each functional room and auxiliary room, the building materials, various equipment and sanitary facilities, and the placement or installation position). As far as possible, indicate all the contents involved in the health permit review, and if one page is not enough, attach another page);

(6) the applicant's health management organization and various health management systems (school canteens should provide emergency plans for school food poisoning);

(7) Employee health examination certificate (stamped with the official seal of the medical examination institution) and employee health knowledge training certificate (stamped with the official seal of the training institution);

(8) Staff health knowledge training questions (one question for each person, which must be answered manually).

(9) What raw materials are purchased (such as rice, flour, oil and meat)? Three certificates? (health permit, business license, product inspection certificate or inspection report) and meat inspection and quarantine certificate.

(10) Copy of the agreement (contract) for the treatment of swill or waste edible oil.

Remarks: The information required for replacement includes (1), (3), (7) and (8), a copy of the business license and the original of the old hygiene license. [ 1]

Beauty accommodation bathing

(1) health permit application;

(two) a copy of the notice of pre-approval of the enterprise name;

(3) A copy of the identification materials of the legal representative or person in charge (including the resolutions of the board of directors, articles of association or employment documents, and a copy of the ID card);

(4) A copy of the certificate of use of public places (house property certificate or lease agreement, contract or agreement);

(5) The layout of the public * * * site (indicate the orientation, the names and areas of functional rooms and auxiliary rooms, and the placement or installation positions of various equipment and sanitary facilities. As far as possible, indicate all the contents involved in the health permit review, and if one page is not enough, attach another page);

(6) The public places where disinfection rooms should be set should also provide the floor plan of disinfection rooms (the area of disinfection rooms, the location of various disinfection facilities, the types and specifications of disinfection equipment should be indicated);

(7) Beauty products should be provided by the beauty salon industry? Three certificates? Accommodation and bathing should provide product hygiene inspection certificate and water quality inspection certificate.

(eight) the applicant's health management organization, health management and disinfection system;

(9) The health examination certificate of employees (stamped with the official seal of the medical examination institution) and the health knowledge training certificate of employees (stamped with the official seal of the training institution);

(10) employee health knowledge training questions (one question for each person, which must be answered manually).

Remarks: The information required for replacement includes (1), (3), (7) and (9), a copy of the business license and the original of the old hygiene license. [ 1]

food additives

(1) health permit application;

(two) a copy of the notice of pre-approval of the enterprise name;

(3) A copy of the identity certificate and other supporting materials of the legal representative or person in charge (including the resolutions of the board of directors, the articles of association or the employment documents, and a copy of the identity card);

(4) Certificate of use of food production site (house title certificate or lease agreement), contract or agreement;

(5) Layout plan of the production site (indicating the orientation, names and areas of functional rooms and auxiliary rooms, building materials of walls, floors and ceilings, various equipment and sanitary facilities, and the placement or installation position). As far as possible, indicate all the contents involved in the health permit review, and if one page is not enough, attach another page);

(6) Description of production and operation items, product name, raw materials, formula and production technology;

(7) Hygienic quality inspection report and evaluation report of three batches of samples of products produced or tried out (latest report, no longer than one year);

(8) Water quality data and inspection report of production water (if necessary, please provide);

(9) The name list of the personnel of the applicant's health management institution and various internal health management systems.

(10) All employees' health examination certificates (stamped with the official seal of the medical examination institution) and the Registration Form of Employees' Health Knowledge Training Certificate (stamped with the official seal of the training institution);

(1 1) employee health knowledge training questions (one for each person, which must be answered manually).

Remarks: The information required for replacement includes (1), (3), (7), (8), (10), (1 1), a copy of the business license and the original of the old hygiene license.

Food management and marketing

(1) application form for administrative license;

(2) A copy of the notice of pre-approval of enterprise name or business license;

(3) Qualification certificate of the legal representative or person in charge (resolutions of the board of directors, articles of association or employment documents, and copies of the owner's identity certificate or identity certificate);

(4) A copy of the production and business premises and site use certificate (house ownership certificate or lease contract);

(5) Layout plan of production and business premises and sites (the ratio shall not be less than1:200);

(6) enterprise health management organization and system;

(7) Health examination and approval for the completion acceptance of new construction, reconstruction and expansion projects. [ 1]

pedlar

(1) application form for administrative license;

(2) A copy of the ID card of the person in charge or the owner;

(3) Non-mobile vendors should provide proof of site use;

(4) Health certificates of employees and food hygiene knowledge training certificates. [ 1]

Secondary water supply

(1) Application for sanitary license for secondary water supply;

(2) A copy of the identity certificate and other supporting materials of the legal representative or person in charge (including the resolutions of the board of directors, the articles of association or the employment documents, and a copy of the ID card). Entrust a property management company, it is necessary to provide the entrustment contract or agreement and the identification materials of the legal representative or person in charge of the property management company;

(3) Health management organization and various health management systems;

(4) Health physical examination certificate of water supply and management personnel (stamped with the official seal of the physical examination institution) and Registration Form of Health Knowledge Training Qualification Certificate of Water supply and management personnel (stamped with the official seal of the training institution);

(5) the plan of secondary water supply facilities, water quality production, storage, water treatment, disinfection equipment and protection;

(6) Water supply pipelines (including water supply pipelines marked in blue and sewage pipelines marked in red);

(7) Provide the water quality inspection report issued by the health technical service institution with legal qualification;

(eight) the cleaning and disinfection agreement of secondary water supply facilities, a copy of the business license of the cleaning and disinfection unit with the qualification of cleaning and disinfection, or the certification materials that can prove that the cleaning and disinfection have been carried out, and the cleaning and disinfection records of secondary water supply facilities (including the specific disinfection method, time and disinfection personnel);

(9) Health knowledge training questions for employees (one question for each person, which must be answered manually) and a copy of business license.