Licensed business projects must have the item of "selling and selling cold food", otherwise they are beyond the scope of business.

How to choose cold salad:

1. When buying cold salad, you should try to choose regular shopping malls, supermarkets and cooked food marinades with good storage conditions that meet the hygiene requirements, and pay attention to the publicity of the health certificates of employees in the store;

2. Don't buy naked cold salad at room temperature sold in the stall.

3, don't buy too much at a time, enough for a meal.

To apply for engaging in food business, the following conditions must be met:

1, full-time and part-time food hygiene management personnel with health management system, organization and professional training;

2. Having business premises, facilities, equipment and environment that are suitable for food business and meet hygiene requirements;

3, have the conditions and measures to control the pollution in the process of food storage, transportation and sales;

4. Employees have passed pre-job training and health examination;

5, other conditions stipulated by the provincial health administrative department.

Cold food production and sales requirements: cold dishes are cold-worked and belong to cold food. If you don't heat it before eating, don't pay attention to it during processing or keep it improperly, it will be easily contaminated by bacteria, which will lead to intestinal diseases or food poisoning after eating. Therefore, cold food has always been listed as a food with high safety risk. In order to prevent microbial pollution, the requirements for site setting, facilities, equipment and operation are stricter, and environmental pollution is reduced as much as possible.

To sum up, cold dishes can't be sold casually, and stall operation needs to abide by relevant laws, regulations and rules to ensure the legitimacy and safety of your operation.

Legal basis:

Eleventh "food business license management measures"

To apply for a food business license, the following conditions shall be met:

(a) there are food raw materials processing and food processing, sales and storage places suitable for the variety and quantity of food, 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 business equipment or facilities suitable for the variety and quantity of food to be operated, and corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

(3) Having full-time or part-time food safety management personnel and rules and regulations to ensure 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) Other conditions stipulated by laws and regulations.