If you want to set up a stall to sell snacks in a public place, you need to go through relevant procedures to ensure that your business is legal and compliant. The following are the procedures you need to apply for:

1. Business license: Before carrying out any commercial activities, you need to apply for a business license. You can go to the local industrial and commercial administration department to apply, and you need to provide some relevant materials, such as ID card, real estate certificate, etc.

2. Health license: A health license is a necessary procedure for selling snacks. You need to apply for it at the local health and disease prevention and control center. When applying, you need to provide some relevant materials, such as business license, food hygiene and safety management system, etc.

3. Tax registration certificate: If your annual turnover exceeds a certain amount, you need to go to the local tax department to register for tax so that you can pay relevant taxes and comply with tax regulations.

4. Stall setting permit: In some cities, you need to go to the local city management department to apply for a stall setting permit to ensure that your stall setting activities comply with urban management regulations.

5. Other documents: Depending on the region and situation, you may also need to apply for other documents, such as food business license, trademark registration, etc.

In short, if you want to set up a stall to sell snacks in a public place, you need to go through the relevant procedures to ensure that your business is legal and compliant. You can go to the relevant local departments to inquire about the specific procedures and required materials to ensure that your stall activities go smoothly.

Legal basis:

Article 33 of the "Food Safety Law of the People's Republic of China" Food production and operation shall comply with food safety standards and meet the following requirements: (1) ) Have food raw material processing and food processing, packaging, storage and other places that are suitable for the variety and quantity of food produced and operated, keep the environment of the place clean and tidy, and maintain a prescribed distance from toxic and harmful places and other sources of pollution; (2) Have Production and operation equipment or facilities that are suitable for the variety and quantity of food produced and operated, and have corresponding disinfection, changing, washing, daylighting, lighting, ventilation, antisepsis, dustproof, flyproof, rodentproof, insectproof, washing and wastewater treatment, Equipment or facilities for storing garbage and waste; (3) Have full-time or part-time professional food safety technicians, food safety managers and rules and regulations to ensure food safety; (4) Have reasonable equipment layout and process flow to prevent waste from being processed Cross-contamination of processed food and direct-intake food, raw materials and finished products should be avoided to avoid food contact with toxic substances and unclean substances; (5) Tableware, drinking utensils and containers for direct-intake food should be washed and disinfected before use, and cooking utensils and utensils should be washed and disinfected before use. They should be washed after use and kept clean; (6) Containers, tools and equipment for storing, transporting and loading and unloading food should be safe, harmless, kept clean to prevent food contamination, and comply with the temperature, humidity and other special requirements required to ensure food safety. According to the requirements, food must not be stored or transported together with poisonous or harmful items; (7) Foods that are directly imported must use non-toxic and clean packaging materials, tableware, drinking utensils and containers; (8) Food production and operation personnel must maintain personal hygiene , when producing and selling food, hands should be washed and clean work clothes, hats, etc. should be used; when selling unpackaged direct-to-eat food, non-toxic, clean containers, sales tools and equipment should be used; (9) Water should be used Comply with the national drinking water hygiene standards; (10) The detergents and disinfectants used should be safe and harmless to the human body; (11) Other requirements stipulated by laws and regulations. Non-food producers and traders engaged in food storage, transportation, loading and unloading shall comply with the provisions of Item 6 of the preceding paragraph.