Where is the catering hygiene license of Huangshi office?

The issuance of the Catering Service License shall be handled by the food and drug supervision and administration department in conjunction with the health department. %D%A certification conditions %D%A 1. Site selection: It must meet the relevant requirements of People's Republic of China (PRC) Food Hygiene Law. The place and surrounding environment are clean and tidy, and there is no obvious pollution source; % D% 2. Establish and improve the health management system and organization, and equip full-time or part-time health management personnel; % D% 3. Employees must hold valid Health Certificate and Health Knowledge Training Certificate; %D%A Fourth, establish health files: supervision documents, inspection reports, medical examination files of employees, files of documents transferred by patients with infectious diseases, files of self-inspection and self-inspection records, and files of application and approval materials; %D%A 5。 The setting and layout of functional rooms in food production and business premises shall conform to the requirements of processing technology and hygiene, and be arranged in the order of raw materials, semi-finished products and finished products, and according to the characteristics of catering products, food storage, rough machining, cutting and matching, cooking, catering, cleaning and disinfection of food tools, cold dish processing, snack processing, barbecue and other processes shall be set up respectively to prevent cross-contamination; %D%A VI。 The kitchen floor, walls and top surface should be made of water-impermeable, water-absorbent and non-toxic materials (tiles). The ground should have an appropriate slope and the floor drain should be located at the lowest point. Walls 1.5 meters above should be decorated with anti-corrosion materials such as ceramic tiles, and the top surface should be structurally reduced from dripping water. %D%A Seven, the cold dish room must be equipped with pre-entry room, facilities for washing hands, disinfection and changing clothes, and special refrigeration facilities, and the temperature in the production room should not be higher than 25℃; %D%A Eight, there is a special tableware cleaning cabinet; %D%A IX。 Set up enough covered garbage bins for transporting garbage; % d% a X. The production and processing environment is clean and tidy; %D%A XI。 The minimum usable area of the kitchen and each processing procedure shall not be less than the following provisions:% d %D%A XII. If you want to cook barbecue food or seafood sashimi, you must have a deli or sashimi room. Cooked food or sashimi room must be equipped with front room and facilities for washing hands, disinfection and changing clothes; Equipped with special refrigerators, air conditioners, knives, chopping boards, rags and other tools; The ultraviolet lamp tube should be hung at a height of 1.5m from the console and operated by a special person.