1. The required procedures for establishing a food company include environmental impact assessment approval, production license, business license, tax registration certificate, health license, organization code certificate, and health certificate.

Environmental impact assessment approval:

Environmental impact assessment approval is the administrative authority of the national competent department for newly started projects; newly started projects must undergo an environmental impact assessment by relevant experts, prepare an environmental impact report, and submit it The national environmental authority reviews and whether the project is approved by the national environmental authority is the environmental impact assessment approval.

2. Production license:

A production license is a license granted by the state to an enterprise that has the production conditions for a certain product and can guarantee product quality in accordance with the law to produce the product. certificate. Before the establishment of the enterprise, the local quality and technical supervision department applies for a production license (usually only after obtaining the environmental impact assessment approval report and fire protection qualification).

3. Business license: Applicants must bring the original and copy of their personal ID card to the local industrial and commercial department to register their name.

After receiving the health license or catering service license, you can apply for an industrial and commercial business license at the local industrial and commercial department with the certificate and the corresponding house rental certificate and ID card. According to the regulations of the industrial and commercial administration department, those who apply to engage in the catering industry, food processing and sales industry must provide a certificate issued by the food hygiene supervision agency.

Organization code certificate: After obtaining the business license, you can go to the Bureau of Technical Quality Supervision to apply for the organization code certificate with the business license. ?

4. Tax registration certificate: Within 30 days from the date of receiving the business license, you must apply to the local tax bureau for a local tax registration number. Bring a copy and copy of your business license, as well as the operator’s ID card.

5. Health certificate: Go to the health examination unit for preventive health examination according to the list of personnel determined by the health supervision agency, and uniformly use the "Preventive Health Examination Form of the People's Republic of China and the State" formulated by the Ministry of Health 》.

One: Have a physical examination before applying for a health certificate. 2: If the results of the physical examination meet the conditions for issuance of a health certificate, after passing the training on health laws and regulations organized by the health supervision agency, a one-inch full-frontal color photo without a hat should be taken to the health supervision office of the health bureau under its jurisdiction to apply for a health certificate. If the results of the physical examination do not meet the conditions for issuance of a health certificate, the health certificate will not be issued.

Extended information:

Food safety:

According to the definition of the World Health Organization, food safety (food safety) is “the impact of toxic and harmful substances in food on the human body. Health Impact on Public Health Issues”. Food safety requires that all risks of acute or chronic damage to human health from food are absent, and it is an absolute concept.

Food safety is an interdisciplinary field that specializes in ensuring food hygiene and food safety, reducing disease risks, and preventing food poisoning during food processing, storage, and sales.

Food Safety Commitment

In order to protect the food safety of consumers, strengthen industry self-discipline, and prevent food poisoning incidents, our unit (store) solemnly promises the following to consumers:

1. The legal person (person in charge) is the first person responsible for food safety, conscientiously implements food safety systems and specifications in the circulation field, and actively accepts supervision from the industrial and commercial departments, consumers and society.

2. Ensure to strengthen the management of import and sales and establish and improve various systems.

3. Carry out business activities strictly in accordance with the business scope approved by the business license and health license.

4. Do not use personnel who have not obtained valid health certificates and have been trained by relevant departments to engage in food business activities.

5. Keep the dining environment tidy and hygienic up to standard.

6. Obtain certificates and invoices for all purchased food and raw materials according to the prescribed varieties and scope.

7. Guarantee not to engage in illegal activities, not to use livestock, poultry, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes, and bear corresponding illegal responsibilities.

The above is the commitment of our store. People from all walks of life and consumers are welcome to supervise.

Food mix:

Introduction to food additives:

According to the definition of food additives by the FAO/WHO Food Power Committee (CAC) in 1962, food additives are Refers to: substances added for technical purposes during food manufacturing, processing, adjustment, handling, packaging, transportation, and storage.

As auxiliary ingredients, food additives can directly or indirectly become food ingredients, but they cannot affect the characteristics of food. They are substances that do not contain contaminants and are not intended to improve food nutrition.

China's "Hygienic Standards for the Use of Food Additives" divides them into 22 categories:

(1) Preservatives (2) Antioxidants (3) Color development agents (4) Bleaching Agent (5) Sour agent (6) Coagulant (7) Bulking agent (8) Thickener (9) Defoaming agent (10) Sweetener (11) Coloring agent (12) Emulsifier (13) Quality improver (14) Anti-caking agent (15) Flavor enhancer (16) Enzyme preparation (17) Coating agent (18) Foaming agent (19) Preservative (20) Spices (21) Nutritional enhancer (22) Other additives.

In order to ensure that food additives are used correctly in food, generally speaking, their use should follow the following principles:

1. It has been proven by food toxicological safety evaluation that in its It is safe and harmless to humans if used for a long time within the usage limit.

2. It does not affect the sensory properties and physical and chemical indicators of the food itself, and has no damaging effect on the nutritional ingredients.

3. Food additives should have hygienic standards and quality standards promulgated and approved by the Ministry of Health of the People’s Republic of China and the Ministry of Health.

4. Food additives should have clear testing methods during their application.

5. Food additives must not be used for the purpose of concealing food spoilage or for the purpose of adulteration, adulteration, or counterfeiting.

6. It is not allowed to operate or use food additives that do not have a health license, have not passed the product inspection, or are contaminated and spoiled.

7. After reaching a certain purpose, food additives can be destroyed or eliminated through processing, cooking or storage. It is safer if they are not ingested into the human body.

Reference: Baidu Encyclopedia—Food