1, food circulation permit application;
2. A copy of the Notice of Name Pre-approval;
3. Relevant certificates of legal use of the business premises;
4. The identity certificate of the person in charge;
5. Power of attorney and the identity certificate of the entrusted agent or designated representative;
6. Food safety management system;
7, a list of food business equipment to adapt to its business activities;
8. Provide food practitioners with copies of health certificates and health regulations training certificates;
9 operators applying for dairy products projects shall also submit the certificate and written statement of the bank where the account is opened;
10, food safety management personnel appraisal.
The product quality shall meet the following requirements:
1, there is no unreasonable danger endangering personal and property safety, and there are national standards and industry standards to protect human health and personal and property safety, which shall meet the standards;
2. It has the service performance that the product should have, except that there are defects in the service performance of the product;
3. Conform to the product standards indicated on the product or its packaging, and meet the quality conditions indicated in the product description and physical samples.
Legal basis: Article 29 of People's Republic of China (PRC) Food Safety Law.
The state practices a licensing system for food production and marketing. Those who engage in food production, food circulation and catering services shall obtain food production licenses, food circulation licenses and catering service licenses according to law.
Article 33
Food production and operation shall conform to food safety standards and meet the following requirements:
(1) Having food raw material processing, food processing, packaging and storage places suitable for the variety and quantity of food produced and operated, keeping the environment of the places clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;
(2) Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;
(3) Having full-time or part-time food safety professionals and technicians, food safety managers and rules and regulations for ensuring food safety;
(4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;
(5) Tableware, drinking utensils and containers for directly edible food shall be washed and disinfected before use, and cookware and utensils shall be washed and kept clean after use;
(6) Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe and harmless, kept clean to prevent food contamination, and meet special requirements such as temperature and humidity required to ensure food safety, and food shall not be mixed with toxic and harmful substances for storage and transportation;
(seven) directly imported food should use non-toxic and clean packaging materials, tableware, drinking utensils and containers;
(eight) food production and marketing personnel should maintain personal hygiene, food production and marketing personnel should wash their hands and wear clean work clothes, hats, etc. ; When selling directly imported unpackaged food, non-toxic and clean containers, sales tools and equipment should be used;
(9) Water use shall conform to the hygienic standards for drinking water prescribed by the state;
(10) The detergents and disinfectants used shall be safe and harmless to human body;
(eleven) other requirements stipulated by laws and regulations.