Required information:

1. A floor plan layout diagram of the production and operation site, which should indicate the scale, indoor functional rooms, and basic elements. It can be drawn by hand or with a computer;

2. Proof of use of the production and business site;

3. Qualification certificate of the legal representative or person in charge;

4. Address of the production and business site An orientation diagram: it should indicate the direction, street name, and the relationship between the location of the production and operation site and surrounding buildings and adjacent units;

5. Training certificate for the legal person or person in charge;

6. Product formula, production process flow chart and description, product packaging materials, labels, instruction manual samples;

7. Product or trial production sample health inspection report and product execution standards;

8. Information on the organization and system of corporate health management;

9. Laboratory setup;

10. An application for a health license: the name of the applicant must indicate the full name or The legal abbreviation shall be stamped with the official seal. The unit address, usable area, and sanitary facilities shall be filled in in detail according to the actual situation. The production and business scope and type shall be filled in for the project applying for a license. The blanks shall be filled in with the word "none";

11. Construction project An application for health review: In the "Project Category" column, fill in whether it is new construction, reconstruction, expansion, or continuation, and fill in the blank with the word "none";

12. For entrusted processing of food, entrusted processing must also be submitted The contract and the hygienic license of the entrusted processing enterprise, and the hygienic license items of the entrusted enterprise should include new products with the same process as the entrusted processing products;

13. Enterprises that produce and process student nutritional meals also need Provide the following information:

(1) The basis and standards for formulating student nutritional meals;

(2) Reasonable nutritional meal preparation information for student nutritional meals: nutrients, calories, Design and calculation data of protein, fat, calcium, iron, zinc, retinol equivalents, vitamin B1, vitamin B2, and vitamin C, ingredient data calculated based on nutritional content, and recipe preparation based on food ingredients;

( 3) Reasonable cooking and measures to prevent the loss of nutrients;

(4) Management measures and food sample retention system to ensure the hygiene and safety of nutritious meals for students;

(5) Student nutrition in production and operation Meal delivery companies should provide corporate standards, and food packaging should indicate the factory name, factory address, minimum content of main nutrients, packaging time, and food time limit;

(6) Nutrition staff information;

(6) Nutrition staff information;

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14. A copy of the "Enterprise Name Pre-Approval Notice" or a copy of the "Industrial and Commercial Business License" obtained by the applicant from the Industrial and Commercial Administration Bureau;

15. The health administrative department deems it necessary to submit of other information.

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