2. Name pre-approval certificate (a copy of business license can be provided for those who have engaged in other businesses).

3. Schematic diagram and explanation of catering service business premises and equipment layout, processing flow and sanitary facilities.

4, the legal representative (person in charge or owner) identity certificate (copy).

5, catering service practitioners health examination and food safety knowledge training certificate. Effective training certificate for food safety management personnel of catering service;

6. Various rules and regulations to ensure food safety, including food and food raw materials procurement inspection and management of obtaining certificates and tickets, environmental sanitation management of places, operation and maintenance of facilities and equipment, sanitation management, cleaning and disinfection management, employee health, training and personal hygiene management, processing and operation management, etc.

7, kitchen waste collection, storage, description and treatment measures.

8. Relevant certificates of legal use of catering service places (such as house ownership certificate or lease agreement). 9. If you use your own water source, you need to provide materials to prove the safety of water quality.

10. If catering service units make their own drinks, seasonings and hot pot bottom materials, they shall provide detailed formulas of the homemade drinks, seasonings and hot pot bottom materials.

1 1, copy of environmental protection approval opinion (copy of pollutant discharge permit or approval opinion).

12, copy of fire-fighting qualification opinion.

13. Self-assurance statement on the authenticity of the application materials submitted by the enterprise.

Extra-large, large restaurants, school canteens (including kindergartens), canteens of institutions, enterprises and institutions with a catering population of 500 or more, headquarters of chain catering service enterprises, and collective dining distribution units also need to provide the following information:

1, full-time food safety management personnel training and examination certificate.

2, food processing key procedures (including but not limited to food and food raw materials acceptance procedures, food storage procedures, food processing procedures, food additives storage and use procedures, special procedures, food processing procedures that do not meet food safety requirements).

3. Emergency plan for food safety emergencies.

The collective dining distribution unit shall also submit the following materials:

1. Certification of product packaging materials meeting food safety requirements.

2. Sample identification instructions consistent with the actual product content.

3, distribution equipment and facilities and business scale to adapt to the relevant information.

4, food safety inspection plan.