I want to know how to open a central kitchen

To build a central kitchen, you need to go through the formalities:

1. When accepting the application for a central kitchen license and carrying out the review of the central kitchen license, it shall be implemented in accordance with the relevant requirements in the General Provisions of the "Catering Service License Review Specification" and the provisions of this code.

2. If the central kitchen established by the catering chain enterprise has obtained various food licenses, the license shall continue to be valid during the validity period; Upon the expiration of the validity period, apply for the "Catering Service License" in accordance with the provisions of the "Central Kitchen License Review Specification".

Central Kitchen License Review Specification

Article 7. The rules and regulations submitted by the applicant to ensure food safety shall include:

1) Employee health management system and training management system;

2) Full-time food safety management personnel job responsibilities regulations;

3) Food supplier selection system;

4) Sanitation management system for the environment and facilities and equipment of processing and production sites;

5) Operating procedures for key links, including procurement, storage, cooking temperature control, special room operation, packaging, sample retention, transportation, cleaning and disinfection, etc.;

6) Food, food additives, food-related products procurement certificate and ticket request, purchase inspection and ledger record system;

7) management system for the use of food additives;

8) Food inspection system;

9) Problematic food recall and treatment plan;

10) Emergency response plan for food safety emergencies;

11) Other systems stipulated by the food and drug supervision and administration department.

According to the Central Kitchen Permit Review Specification

Article 3 The central kitchen is included in the scope of catering service license management, and is reviewed as the sixth category of catering service license. The opening of a central kitchen shall obtain a catering service license, and its licensing procedures and application materials shall be implemented in accordance with the relevant provisions of the measures for the management of catering service licenses.

Article 4 The acceptance and examination and approval authority of the application for the catering service license of the central kitchen shall be prescribed by the food and drug administration department of the province, autonomous region and municipality directly under the Central Government where the central kitchen is located.

Article 5 The catering chain enterprise shall submit an application for the central kitchen catering service license to the food and drug supervision and administration department. The central kitchen applying for a license shall meet the basic conditions stipulated in Article 9 of the Administrative Measures for Catering Service Licensing.

Article 6 The central kitchen shall set up full-time food safety management personnel. When the applicant applies for a catering service license, he or she shall submit a certificate of qualification for the training of food safety management personnel of the catering service unit.

Article 7 The rules and regulations submitted by the applicant to ensure food safety shall include:

1) Employee health management system and training management system;

2) Full-time food safety management personnel job responsibilities regulations;

3) Food supplier selection system;

4) Sanitation management system for the environment and facilities and equipment of processing and production sites;

5) Operating procedures for key links, including procurement, storage, cooking temperature control, special room operation, packaging, sample retention, transportation, cleaning and disinfection, etc.;

6) Food, food additives, food-related products procurement certificate and ticket request, purchase inspection and ledger record system;

7) management system for the use of food additives;

8) Food inspection system;

9) Problematic food recall and treatment plan;

10) Emergency response plan for food safety emergencies;

11) Other systems stipulated by the food and drug supervision and administration department.

Article 8 The food varieties distributed by the central kitchen to the catering service unit shall be reported to the food and drug supervision and administration department that accepts the application for catering service license for review and filing. The list of high-risk foods prohibited from distribution shall be determined by the food and drug supervision and administration departments of all provinces, autonomous regions and municipalities directly under the Central Government.