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Q：
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What should be done if rectification is needed during the on-site verification of a food business license?
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A：
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If on-site rectification can meet the requirements, on-site rectification should be permitted. Where rectification is required within a certain time limit, the rectification requirements and time limit shall be clearly defined and reported to the person in charge of the administrative approval department for approval. The rectification period shall not exceed fifteen working days.
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Q：
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What should be done after the rectification of on-site verification of food business license?
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A：
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The applicant should complete the rectification within the specified time limit and apply for a review. The verifiers should conduct a new on-site verification, and the verification time should be recalculated. If the review still fails, or if the review application is not submitted within the rectification time limit, the verifiers should determine that the on-site verification is unqualified.
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Q：
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What types of food business operations require the establishment of dedicated rooms?
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A：
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For entities engaged in the production and sale of cold delicatessen foods, cold-processed pastries, and raw foods, as well as central kitchens and collective meal delivery entities that perform cooling, sub-packaging, and cutting operations for ready-to-eat perishable foods (excluding operations conducted in enclosed automated equipment), corresponding dedicated rooms should be established.
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Q：
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What types of food business operations require the establishment of dedicated areas?
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A：
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For food preparation, the production and sale of self-made beverages such as freshly squeezed fruit and vegetable juice (excluding operations conducted in enclosed automatic equipment), the production and sale of plant-based cold food products, the preparation of seasonings for direct consumption by consumers, and the sale of bulk cooked food by food sales operators involving simple processing such as cutting and repackaging, a dedicated operating area should be established.
Catering service operators and centralized dining entity canteens that repackage and arrange pre-packaged ready-to-eat foods or ready-to-eat food products from central kitchens for consumers to consume should set up dedicated operating areas.
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Q：
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What food business license should a convenience store apply for to engage in simple meal services?
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A：
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Convenience store meals primarily involve the simple preparation of pre-packaged food, such as thawing, unpacking, simple heating (via steaming, boiling, or microwaving), plating, and seasoning, before serving. There is no on-site initial processing, and no fumes are generated, thus posing a low risk to food safety. Therefore, applying for a "simple preparation and sale" license for the corresponding food business items is sufficient, such as the preparation and sale of hot food (simple preparation and sale) and cold food (simple preparation and sale).
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FAQ
