Introduction of Catering Service License

Catering Service License by the end of February 2009 formally introduced the Food Safety Law, established China's food safety regulatory system segment, health, agriculture, quality inspection, industry and commerce, and regulatory authorities of food and drug carry out their duties, are responsible and supervision for food production processes , food circulation and catering services sectors. For food service operators to apply for new, change, renewal, replacement license, food service supervision departments at all levels should in accordance with the requirements of the food safety law strictly, issue the Catering Service License.The license remain valid in the period, as the expiry date, according to relevant regulations renewal of the food service license, to work in an orderly manner, according to justice. " Catering Service License" application shall be clearly stated company name, address, legal representative (responsible person or owner), type, license number, issuing authority (official seal), the issuing date, expiration date and remarks.

" Catering Service License" is legal documents for catering business or personal business catering services, foodservice operators can only operate catering business after obtain " Catering Service License", guarantee by the law, customer credibility will increase, business will be more prosperous.

Applicant Qualifications of Catering Service License

According to China Ministry of Health come into force as of May 1, 2010 implementation of the "Administrative Measures for the Licensing of Catering Services" Article II: The catering services shall be subject to the licensing system. A catering service provider shall obtain a Catering Service License and assume the food safety responsibilities for catering services according to law. An applicant of " Catering Service License" shall meet the following requirements:

1.Has a legal place for business;

2. Having premises for food materials processing and food processing and storage, which are commensurate with the types and quantities of the food it produces and supplies, are kept clean and tidy and are at the prescribed distance from any toxic or hazardous site or any other source of contamination;

3. Having business operation equipment or facilities which are commensurate with the types and quantities of food it produces and supplies, having corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, illumination, ventilation, freezing and refrigeration, anti-dust, anti-fly, rat proof, moth proof, washing food materials, disposal of waste water, and storage of garbage and waste;

4. Having reasonable layout and flowchart so as to prevent cross contamination between the food to be processed and ready-to-eat food, and between raw materials and finished products, and to prevent the food from contacting with toxic substances or unclean articles;

5.Comply with regulatory requirements have catering services practitioners, as well as by the food safety training, compliance with food safety management personnel-related conditions;

6.It has to ensure food safety regulations and to adapt the actual unit;

7. Meeting other requirements as prescribed by the SFDA or by the food and drug administrative department of the province, autonomous region or municipality directly under the Central Government.

Which units need to apply

With the reform of the market mechanism, market economy are more standardized, law system and sanitary regulatory system more perfect, for the enterprise want to engage in catering services in China must bid for " Catering Service License", otherwise can't do anything. Inter-Area have professionals to explain enterprise customers, simplifying approval program, to avoid complicated processes, save time for enterprises. Here are some units need to apply for " Catering Service License ":

1. Restaurants: refers to the food (including Chinese, Western, Japanese food, Korean food, etc.) as the main operating unit of the project, including hot pot restaurant and barbecue restaurant and so on.

2. Fast food: refers to the centralized processing and distribution, and consumption on the spot Dining quickly provide dining services as the main form of processing supply unit.

3. Deli: refers to the dessert, snack for the main business units.

4. Beverage shop: refers to supply of alcohol, coffee, tea or drinks for the main business units.

5. Canteen: refers to that provided in institutions, schools, enterprises, construction sites and other locations (places), for internal staff and students dining units.

6. Group meal delivery unit: refers to the service object order requirements, centralized processing, distributed food but non places to eat.

7. Central Kitchen: refers to a restaurant chain established independent sites and facilities equipment, centralized the completion of finished or semi processed food production, and direct distribution to food service units.