The documents required to open a deli include employee health certificate, food hygiene license, industrial and commercial business license and local tax registration certificate.
The deli is more than 25 meters away from pollution sources such as cesspits, sewage ponds, open-air garbage dumps (stations) and dry toilets, and is set outside the influence range of diffuse pollution sources such as dust, harmful gases and radioactive substances; Poultry shall not be kept in captivity or slaughtered.
There are fixed places for making and selling cooked food and necessary fly and dust prevention facilities. The floor, operation desk and walls of cooked food production area shall be paved with impervious materials, and the height of dado shall be greater than1.5m. ..
Cooked food processing sites should be divided into rough machining, cutting and cooking functional areas. Roughing places should have at least two meat and vegetable cleaning pools, equipped with necessary cold storage facilities and tools, and container cleaning and disinfection facilities. The internal layout should be reasonable to prevent raw and cooked food from being mixed and cross-contaminated. The cooked food manufacturing and selling area must be separated from the living area, and there should be a special place for stacking raw materials and fuel, and it should be relatively isolated from the operating area. Food is stored far away from the ground and walls, and there are mousetraps, rat cages and other rodent prevention facilities.
Facilities such as hand washing, disinfection and changing clothes should be set at the entrance of cooked food room. Cooked food room should be equipped with ultraviolet lamp, air conditioner and other air disinfection and cooling facilities. There should be gauze covers and sales tools for finished cooked food to prevent cooked food from being opened outdoors. The packaging materials of cooked food shall meet the food safety requirements.