I am a takeaway. Does applying for a catering license have anything to do with the size of the kitchen? How big is it?

Hello, the fast food category of the catering service license? The area is not specified in detail, but there are different categories on the catering service license.

The catering service license shall be classified and managed according to the format and scale of catering service operators. The classification method is as follows:

(1) restaurants (including restaurants, restaurants, hotels, restaurants, etc. ) refers to the unit that mainly deals in food (including Chinese food, western food, Japanese food, Korean food, etc.). ), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of over 3000m2 (excluding 3000m2) or a dining seat of over 1000 (excluding 1000).

2. Large restaurant: refers to a restaurant with a business area of 500-3000m2 (excluding 500m2 and including 300m2) or a seating capacity of 250- 1000 (excluding 250 and including 1000).

3. Medium-sized restaurant: refers to a restaurant with a business area of 150 ~ 500 m2 (excluding 150 m2, including 500m2) or 75 ~ 250 dining seats (excluding 75, including 250).

4. Small restaurant: refers to a restaurant with a business area of less than150m2 (including150m2) or a seating capacity of less than 75 (including 75). If the area and quantity of dining seats belong to two categories, the category of restaurant shall be the larger one.

(2) Fast food restaurant: refers to the unit that takes centralized processing and distribution as the main processing and supply form, distributes meals on the spot and provides dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or beverages.

(5) Canteen: refers to the units located in institutions, schools, enterprises and institutions, construction sites and other places (offices) for internal staff and students to have meals.

(6) Collective dining distribution unit: refers to a provider who centrally processes and distributes food according to the ordering requirements of the collective service objects, but does not provide dining places.

(7) Central kitchen: refers to the provider established by catering chain enterprises, which has independent places and facilities, centrally completes the processing and production of finished or semi-finished foods, and directly delivers them to catering service units.

Application conditions:

1. Having food raw material processing, food processing and storage places suitable for the variety and quantity of food to be produced and supplied, keeping the environment of the places clean and tidy, and keeping a specified distance from toxic and harmful places and other pollution sources;

2. There are business equipment or facilities suitable for the variety and quantity of food produced and supplied, and there are corresponding equipment or facilities such as disinfection, changing clothes, washing hands, lighting, ventilation, refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

3, with food safety training, in line with the relevant conditions of food safety management personnel, as well as in line with the actual rules and regulations of the unit to ensure food safety;

4. It has a reasonable layout and processing flow to prevent the food to be processed from cross-contamination with direct food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;

5. Other conditions stipulated by the State Food and Drug Administration of the United States or the food and drug supervision and administration departments of provinces, autonomous regions and municipalities directly under the Central Government.

Application materials:

1. application form for catering service license;

The originals and photocopies of the business license, notice of pre-approval of name, certificate of legal person of public institution or registration certificate of private non-enterprise unit, etc.;

3. The original and photocopy of the identity certificate of the legal representative, responsible person or owner, and the original and photocopy of the identity certificate of the agent signed by the legal representative, responsible person or owner;

4. Original and photocopy of the legal use certificate of the catering service place: including property right certificate, lease contract, construction land planning permit, construction land approval certificate, state-owned land use certificate, etc. For places where a valid property right certificate cannot be submitted, operators can rely on the people's governments of all districts, neighborhood offices, neighborhood committees, community workstations, park management committees (industrial parks, science parks), market start-up management units, and.

5. Schematic diagram and description of catering service business premises and equipment layout, processing flow and sanitary facilities (the schematic diagram should indicate the name of the applicant, and specify cooking, rough machining, cutting and matching, tableware cleaning and disinfection, cleaning, pastry making, rough machining, marinating, marinating, raw seafood processing, cold dish making, cooked food sales, flower decoration operation, food warehouse and food cooling, etc.).

6. Employees' health management, food safety training management, raw material procurement inspection, ticket management, storage management, tableware cleaning and disinfection management and other rules and regulations to ensure food safety;

7. Extra-large hotels, large restaurants, school canteens, canteens of institutions, enterprises and institutions that supply meals for more than 500 people, headquarters of chain catering service enterprises, and collective dining distribution units shall also provide key food processing procedures, food safety inspection plans and emergency plans for food safety emergencies;

8. To apply for a dessert station, you must also submit a copy of the catering service license of the main restaurant, the distribution management system of the main restaurant, the food inspection record system of the dessert station, and the sanitation management system of the environmental facilities of the dessert station;

9. The application for herbal tea shop must also submit the formula of herbal tea raw materials and the statement that toxic and harmful substances and drugs are not used as herbal tea raw materials. The herbal tea shops that are sold separately through centralized on-site procurement shall provide the food production license or catering service license of the processing unit;

10. Training certification materials for food safety management personnel that meet relevant regulations. The following units must be equipped with catering service food safety senior management personnel: super-large restaurants (with an area of over 3,000m2), headquarters of chain catering service units, collective dining distribution units, central kitchens and suppliers.