Announcement by the State Administration for Market Regulation on the Publication of the "General Rules for Food Business Licensing Review"

Chapter 1 General Provisions

Article 1 To standardize food business licensing, these general rules are formulated in accordance with the "Food Safety Law of the People's Republic of China," the "Implementing Regulations of the Food Safety Law of the People's Republic of China," the "Measures for the Administration of Food Business Licensing and Filing," and other laws and regulations.

Article 2 These general rules apply to the review of food business license applications by market supervision and administration departments.

Article 3 Market supervision and administration departments shall conduct classified reviews of food business license applications based on the business format of the food business entity, the food business project, and the level of food safety risk.

Article 4 Food business entity formats are divided into food sales operators, catering service operators, and centralized dining unit canteens.

If food operators engage in food wholesale and sales, central kitchens, collective meal distribution, use automated equipment for food business, or are school or childcare institution canteens, this should be indicated in parentheses after the business format.

School and childcare institution canteens should be marked as school self-operated canteens, school contracted canteens (including the name of the contracting enterprise), childcare institution self-operated canteens, or childcare institution contracted canteens (including the name of the contracting enterprise).

Article 5 Food business projects are divided into three categories: food sales, catering services, and food business management. Food sales include bulk food sales and sales of bulk and prepackaged foods. Catering services include the production and sale of hot foods, cold foods, raw foods, semi-finished products, and self-made beverages, among which semi-finished product sales are limited to central kitchen applications. Food business management includes chain management of food sales, chain management of catering services, and catering service management.

Food operators engaged in bulk cooked food sales within bulk food sales, cold-processed pastry production and sale, and cold meat food production and sale within cold food production and sale should indicate this in parentheses after the business project.

Food operators engaged in simple production and sale activities with relatively low food safety risks such as thawing, simple heating, mixing, assembling, plating, washing, and cutting should obtain the corresponding business projects and mark simple production and sale on the duplicate of the food business license.

Chapter 2 General Requirements for License Review

Article 6 Food operators shall establish and improve rules and regulations for food safety self-inspection, food safety traceability, and employee health management in accordance with the law, and clarify relevant normative requirements to ensure food safety. Food operators engaged in catering services shall also establish systems for regular cleaning and disinfection of air conditioning and ventilation facilities and regular cleaning of restrooms.

Food business enterprises shall also formulate food safety risk control checklists and establish and improve daily control, weekly inspection, and monthly scheduling work systems and mechanisms. They shall establish and improve training and assessment systems for food safety management personnel, incoming goods inspection record systems, cleaning, disinfection, and maintenance systems for premises and facilities, food storage management systems, waste disposal systems, nonconforming food disposal systems, food safety incident handling plans, and food business process control systems. Food wholesale enterprises shall also establish food sales record systems.

Central kitchens, collective meal distribution units, centralized dining unit canteens, and those engaged in food business management shall also establish raw material supplier management evaluation systems and exit mechanisms. Chain enterprise headquarters with central kitchens, distribution centers, and stores shall also establish corresponding food safety management systems.

Article 7 Food business enterprises shall equip food safety directors, food safety officers, and other food safety management personnel appropriate to the scale of the enterprise, food categories, risk levels, management level, and safety status, and clarify the job responsibilities of the enterprise's principal person in charge, food safety director, food safety officers, and others.

Central kitchens, collective meal distribution units, and centralized dining unit canteens shall be equipped with full-time food safety management personnel.

Article 8 Food operators shall have food business premises appropriate to the types and quantities of food operated. Food business premises shall not be located in areas prone to contamination and shall be at least 25 meters away from pollution sources such as cesspools, sewage pools, exposed garbage dumps (stations), and dry toilets.

Article 9 The layout and process of food business premises shall be reasonable and meet food safety requirements.

Article 10 Food operators shall set up corresponding business equipment or facilities according to the business projects, as well as corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, and insect prevention.

Article 11 Food operators shall establish a system for verifying the qualification certificates of food-related products when purchasing and using them. Food-related products shall comply with national food safety standards. For food-related products subject to licensing management, a system for verifying supplier licenses shall also be established. Materials of equipment or facilities, tools, and tableware that directly contact food shall be non-toxic, odorless, corrosion-resistant, and easy to clean, maintain, and disinfect.

Article 12 Internet food operators without physical stores shall have fixed food business premises appropriate to the categories and quantities of food operated, with storage premises regarded as food business premises; they shall not apply for all food production and sale projects or bulk cooked food sales.

Storage premises, personnel, and all systems and norms ensuring food safety shall comply with the general requirements of this chapter.

Article 13 Central kitchens and collective meal distribution units shall have conditions for self or entrusted food inspection. For self-inspection, corresponding laboratories shall be set up, equipped with inspection equipment and personnel appropriate to the inspection items. Those without self-inspection capabilities shall submit relevant entrustment agreements signed with legally qualified testing institutions. Inspection items include pesticide residues, veterinary drug residues, pathogenic microorganisms, and cleaning and disinfection effects of tableware.

Chapter 3 Licensing Review Requirements for Catering Services

Section 1 General Requirements

Article 14 Catering service premises shall be located in areas with dry floors, water supply and drainage conditions, and power supply. They shall set up corresponding areas for primary processing, cutting and preparation, cooking, tableware cleaning and disinfection, meal preparation, as well as food storage, changing rooms, and storage of cleaning tools.

Article 15 Food processing areas shall be reasonably arranged according to the flow of raw material entry, raw material preparation, semi-finished product preparation, and finished product supply.

Article 16 The flooring materials in the food handling area shall be non-toxic, odorless, impermeable, and corrosion-resistant. The floor shall be flat, non-slip, free of cracks, damage, water accumulation, and dirt buildup, with a structure conducive to sewage discharge, cleaning, and disinfection. The grates installed at the outlets of drainage pipes shall be made of metal, with gaps or mesh openings less than 10mm.

The coating or covering materials on the walls of the food handling area shall be non-toxic, odorless, impermeable, mold-resistant, not easily peeling, and easy to clean. Areas within the food handling zone that require frequent washing (including initial processing, cutting, cooking, and cleaning and disinfecting of tableware) shall have a wall skirt at least 1.5m high, light-colored, non-absorbent, and easy to clean. Doors and windows in the food handling area shall be tightly sealed, made of impermeable, sturdy, and non-deformable materials, and structurally easy to maintain and clean. Doors in areas requiring frequent washing shall have smooth surfaces that do not easily accumulate dirt. Doors and windows directly connected to the outside in catering service places shall be equipped with air curtains, fly-proof adhesive strips, insect screens, and rodent-proof boards, with rodent-proof boards at least 60cm high and door gaps less than 6mm. Fly-proof adhesive strips shall cover the entire door frame, with the bottom less than 2cm from the ground and overlapping strips of at least 2cm. Ventilation openings and exhaust windows directly connected to the outside shall be fitted with insect screens with a mesh size no less than 16 mesh.

Ceiling coating or decoration materials shall be non-toxic, odorless, sturdy, crack-free, mold-resistant, not easily peeling, and easy to clean, with conditions and management measures to prevent rodents and other harmful organisms from falling. In areas for food cooking, food cooling, and tableware cleaning and disinfection, ceiling coating or decoration materials shall be water-resistant, heat-resistant, and corrosion-resistant. Ceilings above areas where semi-finished food, finished products, and clean tableware are exposed shall prevent dust from falling and be structurally unfavorable to vertical condensation water drops. Ceilings in areas with high steam levels shall have an appropriate slope.

The food handling area shall have sufficient natural or artificial lighting, with gloss and brightness meeting the needs of food preparation.

Article 17 The food handling area shall be equipped with a sufficient number of handwashing facilities; these facilities shall be made of impermeable, dirt-resistant, and easy-to-clean materials; handwashing supplies and hand-drying facilities shall be provided nearby.

Article 18 Operational sites within the food handling area shall be equipped with facilities such as food raw material washing sinks according to the type and scale of production, with clear distinguishing signs. Washing sinks for animal-based food raw materials, plant-based food raw materials, and aquatic product raw materials shall be set separately.

Containers and tools for holding animal-based food, plant-based food, and aquatic product raw materials shall be set separately with clear distinguishing signs.

Article 19 Water used for food preparation shall meet national drinking water hygiene standards. For freshly squeezed fruit and vegetable juices, edible ice, and other directly consumable foods, appropriate water purification or boiling equipment complying with relevant regulations shall be provided.

Article 20 The capacity and quantity of tableware cleaning, disinfection, and maintenance facilities and equipment shall meet the needs.

Separate cleaning facilities and equipment shall be set for tableware, food raw materials, and cleaning tools, with clear distinguishing signs. For chemical disinfection methods, measuring tools shall be provided, and cleaning and disinfection facilities and equipment shall be set separately.

Tableware cleaning and disinfection facilities and equipment shall be made of impermeable, dirt-resistant, and easy-to-clean materials.

Special maintenance facilities for storing disinfected tableware shall be set. Maintenance facilities shall be made of materials that are not prone to dirt accumulation and easy to clean. Storage facilities for cleaning tools and others shall have clear distinguishing signs from food storage and tableware maintenance storage facilities.

Article 21 The food handling area shall be equipped with non-manual covered waste storage containers. Waste storage containers shall have clear distinguishing signs from food containers.

Article 22 Containers and tools for holding raw materials, semi-finished products, and finished products shall be separated and clearly marked.

Article 23 According to the storage requirements of food raw materials, semi-finished products, and finished products, corresponding food warehouses or storage places, storage facilities, and freezing and refrigeration facilities shall be set. For samples required by regulations, dedicated sample containers, refrigeration facilities, and sample management personnel shall be provided.

When raw materials, semi-finished products, finished products, and packaging materials are stored in the same warehouse, storage areas shall be separated and clearly marked; the warehouse shall have ventilation and moisture-proof facilities.

Freezing and refrigeration cabinets (warehouses) shall be equipped with temperature measuring devices that correctly indicate the internal temperature.

Article 24 Mechanical exhaust and oil fume filtration devices shall be installed above equipment and processes that generate oil fumes in the food handling area. Mechanical exhaust and steam discharge devices shall be installed above equipment and processes that generate large amounts of steam.

Article 25 Changing rooms and food handling areas shall be located within the same building, near the entrance of the food handling area, and the number of changing facilities shall meet the needs.

Article 26 Toilets shall not be set within the food handling area, and toilet entrances shall not directly connect to the food handling area. Toilets shall have independent ventilation devices, with exhaust outlets not directly facing the food handling or dining areas. Toilet sewage pipes shall be separate from food handling drainage pipes. Suitable handwashing facilities shall be set near toilet exits.

Section 2 Licensing review requirements for dedicated rooms and dedicated operation areas

Article 27 Dedicated rooms shall be set for the production and sale of cold meat products, cold-processed pastries, raw food products, and for the cooling, repackaging, and cutting operations of perishable foods for direct consumption in central kitchens and collective meal distribution units (except operations conducted in enclosed automatic equipment).

Article 28 Dedicated rooms or dedicated operation areas shall be set for meal preparation, self-made beverage production and sale (except operations in enclosed automatic equipment and on-site beverage mixing, brewing, and repackaging), fruit and vegetable platters, production of plant-based cold foods (excluding non-fermented bean products), and simple processing such as unpacking, plating, cutting, and seasoning of prepackaged foods for immediate supply, as well as preparation of condiments for direct consumer consumption.

Article 29 Requirements for dedicated rooms

(1) There shall be no open drains inside the dedicated room, and floor drains shall have water seals. A food transfer window that can be opened and closed should be installed. Except for the transfer window and personnel passage, no other doors or windows should be set in principle. The wall skirting of the dedicated room should be paved up to the top of the wall.

The doors and windows of the dedicated room should be tightly closed, without deformation or damage. The doors of the dedicated room should be sturdy, water-resistant, easy to clean, and able to close automatically. The windows for transporting food inside and outside the dedicated room should be dedicated, with size based on the containers used for transporting food.

(2) The dedicated room should be equipped with independent air conditioning facilities, dedicated cleaning and disinfection facilities, dedicated refrigeration facilities, and air disinfection facilities appropriate to the room size. Faucets and waste container lids inside the dedicated room should be non-manually operated.

(3) Independent handwashing, disinfection, hand-drying, and changing facilities should be set at the entrance of the dedicated room, with faucets being non-manually operated.

(4) Dedicated food containers, tools, equipment, and cleaning tools should be provided.

Article 30 Requirements for Dedicated Operation Areas

(1) Should be relatively independent from other places, dedicated for special use, and equipped with dedicated food containers, tools, equipment, and cleaning tools.

(2) There shall be no open drains in the dedicated operation area, and floor drains shall have water seals.

(3) When necessary, tool cleaning and disinfection facilities and dedicated refrigeration facilities should be set up.

(4) Handwashing, hand-drying, and disinfection facilities or supplies should be set at the entrance. Faucets should be non-manually operated.

Section 3 Requirements for Licensing Review of Central Kitchens

Article 31 Requirements for Site Setup and Area

(1) The area of food production and storage sites should be appropriate to the types and quantities of food produced.

(2) Floors should be paved with hard materials that are easy to clean and have good drainage systems. Windows, corners, column bases, walls, and floors should be easy to clean.

(3) If window sills are set, their structure should prevent dust accumulation and be easy to clean.

(4) There should be dedicated rooms for cooling, packaging, and cutting perishable foods with direct entrances, except when operated in enclosed automatic equipment.

Article 32 Requirements for Facilities and Equipment

(1) Changing rooms, air showers, or air curtains should be set at the entrance of the production site.

(2) Facilities and equipment for raw material washing, cutting, cooking, rapid cooling, packaging, and foreign object detection should be equipped according to production processes.

(3) Facilities and equipment for labeling relevant information on food packaging, containers, or delivery boxes should be equipped.

Article 33 Requirements for Transportation Equipment

(1) Closed dedicated transport vehicles and dedicated sealed transport containers should be equipped.

(2) The internal materials and structure of transport vehicles and containers should be easy to clean and disinfect.

(3) According to food characteristics, facilities such as insulation or refrigeration should be equipped to ensure that temperature and other conditions during food delivery meet food safety requirements.

Section 4 Requirements for Licensing Review of Collective Meal Delivery Units

Article 34 Requirements for Site Setup and Area

(1) The food processing area of collective meal delivery units should be appropriate to the maximum number of meals served at one time. Market supervision departments of provinces, autonomous regions, and municipalities may formulate the ratio of food processing area to meal numbers based on actual conditions.

(2) Collective meal delivery units that require meal portioning should set up a portioning room. The setup of the portioning room should comply with the requirements of the dedicated room in Section 2 of this chapter.

(3) Floors should be paved with hard materials that are easy to clean and have good drainage systems. Windows, corners, column bases, walls, and floors should be easy to clean.

(4) If window sills are set, their structure should prevent dust accumulation and be easy to clean.

(5) There should be dedicated rooms for cooling, packaging, and cutting perishable foods with direct entrances, except when operated in enclosed automatic equipment.

Article 35 Requirements for Facilities and Equipment

(1) Changing rooms, air showers, or air curtains should be set at the entrance of the production site.

(2) Facilities and equipment for raw material washing, cutting, cooking, rapid cooling, packaging, and foreign object detection should be equipped according to production processes.

(3) Facilities and equipment capable of cleaning and disinfecting tableware to meet demand should be equipped.

(4) For storage by refrigeration, facilities and equipment that meet the requirements to reduce to refrigeration temperature within the specified time should be equipped.

(5) Equipment and facilities for labeling relevant information on food packaging, containers, or delivery boxes should be equipped.

Article 36 Requirements for Transportation Equipment

(1) Closed dedicated transport vehicles and dedicated sealed transport containers should be equipped.

(2) The internal materials and structure of transport vehicles and containers should be easy to clean and disinfect.

(3) Refrigeration or insulation facilities should be equipped to ensure that the refrigerated temperature during transportation is maintained at 0℃ — 8℃, and the insulation temperature is maintained above 60℃.

Section 5 Requirements for Licensing Review of Centralized Meal Unit Canteens

Article 37 Centralized meal unit canteens that need centralized meal preparation should set up dedicated meal preparation rooms or dedicated operation areas, complying with the relevant provisions of Section 2 of this chapter.

Article 38 Centralized meal unit canteens should obtain food business licenses with the entity specified in the registration certificate of government agencies, public institutions, social organizations, or business licenses as the applicant.

Article 39 School canteens for primary and secondary students and canteens of childcare institutions shall not apply for raw food production and sales projects, nor apply for high-risk food production and sales projects such as cold meat products and cold-processed pastries in cold food production and sales.

Article 40 For universities applying for centralized meal unit canteen licenses, provincial market supervision departments shall determine the food business license and review authority for central government-affiliated universities, provincial universities, and other universities within their administrative region based on the education management hierarchy, food business entity types, business projects, food safety risk status, and actual food safety risk management.

Section 6 Requirements for Licensing Review of Contracted Operation of Centralized Meal Unit Canteens

Article 41 When centralized dining units introduce social business entities to contract or entrust the operation (hereinafter referred to as contracted operation) of canteens, in addition to meeting general requirements, a contracted operation management system shall be established. The contracted operation management system includes but is not limited to the following content:

The food business license status of the contracted operation enterprise, the food safety responsibility agreement signed with the contracted operation enterprise, the evaluation and exit system (mechanism) of the contracted operation enterprise, the food safety obligations and responsibilities of the contracted operation enterprise, regulations for regular food safety inspections of the contracted operation enterprise, timely stopping and immediate reporting of food safety violations, and emergency management measures to ensure meal supply after food safety incidents.

Article 42 When the canteens of schools and childcare institutions change their operation form from self-operation to contracted operation, or when the contracted operation enterprise changes, they shall apply for a change of food business license in accordance with Article 29 of the "Measures for the Administration of Food Business Licensing and Filing". If the regulatory department finds that changes in operating conditions may affect food safety, an on-site inspection shall be conducted.

For centralized dining unit canteens other than those of schools and childcare institutions, if any of the situations listed in Article 30 of the "Measures for the Administration of Food Business Licensing and Filing" occur, or if the operation form changes from self-operation to contracted operation, or if the contracted operation enterprise changes, a report shall be made to the original issuing market supervision and administration department within ten working days after the change. The regulatory department shall conduct supervision and inspection within thirty working days after receiving the report, focusing on whether the actual food business situation matches the report content and whether the food business conditions meet food safety requirements.

Article 43 Contracted operation enterprises shall obtain a food business license at the location of the centralized dining unit canteen.

The scale of operation and food safety risk prevention and control capabilities of the contracted operation enterprise shall match the operating area, business items, number of meals supplied, and other factors of the canteen to be contracted.

For cross-province contracted operation of centralized dining unit canteens, a report shall be made to the provincial market supervision and administration departments at both the location of the centralized dining unit canteen and the registered address or main business location marked on the business license, and the authenticity of the submitted materials shall be guaranteed.

Relevant report information shall be recorded in the food business license management information platform.

Article 44 Enterprises listed on the serious illegal and untrustworthy list shall not contract centralized dining unit canteens.

Article 45 Contracted operation enterprises shall be equipped with full-time food safety management personnel as required.

Section 7 Others

Article 46 Applicants for hot food production and sales projects shall meet the requirements of Chapter 2 and Section 1 of this chapter.

Article 47 Applicants for cold food production and sales, raw food production and sales, and self-made beverage production and sales (excluding operations in closed automatic equipment and on-site preparation, brewing, and packaging of beverages) shall, in addition to meeting the general requirements of Chapter 2 and Section 1 of this chapter, also meet the corresponding provisions of Section 2 of this chapter.

Article 48 Central kitchens, collective meal delivery units, centralized dining unit canteens, and contracted operation enterprises applying for licenses shall, in addition to meeting the general requirements of Chapter 2 and Section 1 of this chapter, also comply with the relevant provisions of Sections 2 to 6 of this chapter.

Article 49 For simple production and sales of foods with relatively low food safety risks (excluding raw food production and sales projects, and high-risk food production and sales projects such as cold meat and cold-processed pastries in cold food production and sales), corresponding food business project licenses shall be obtained, but the review of equipment, facilities, and dedicated areas may be appropriately simplified.

Chapter 4 Licensing Review Requirements for Food Sales

Section 1 General Requirements

Article 50 Food sales and storage places shall be clean, well-ventilated, well-lit, and avoid direct sunlight. Floors shall be hardened, flat, non-slip, easy to clean and disinfect, and have appropriate measures to prevent water accumulation.

Food sales and storage places shall be separated from living areas.

Article 51 The food business area in sales places shall be separated from non-food business areas; raw food areas shall be separated from cooked food areas; areas for food to be processed shall be separated from areas for food directly entering the market; areas for aquatic products shall be separated from other food business areas.

Bulk food sales places shall have relatively independent areas or obvious isolation measures; bulk foods directly entering the market shall be zoned separately from fresh livestock, poultry, and aquatic products, with physical isolation at a certain distance.

Article 52 Food storage shall have dedicated areas and shall not be stored together with toxic or harmful substances. Stored food shall maintain an appropriate distance from walls and floors. Food and non-food, raw and cooked food shall have clear areas or isolation measures, fixed storage locations, and obvious distinguishing marks.

Bulk food storage places shall have relatively independent areas or obvious isolation measures.

Article 53 For the sale and storage of foods with special temperature and humidity requirements, refrigeration and freezing facilities and equipment appropriate to the types and quantities of goods shall be provided. Refrigeration and freezing equipment shall have effective temperature control devices and temperature monitoring equipment that correctly displays internal temperatures. Temperature recording and display devices for freezers shall be placed outside the freezer for easy monitoring and control, and a regular calibration and maintenance system shall be established.

Article 54 Sales and storage areas for bulk foods directly entering the market shall be equipped with facilities and equipment to prevent corrosion, dust, flies, rodents, insects, and contamination, and use effective covered or isolated containers to hold food. Bulk food sales tools shall be placed in dedicated dustproof, flyproof, and contamination-proof sealed cabinets or stored in dedicated containers for bulk food sales tools. Employees handling foods directly entering the market shall have health certificates.

Article 55 Foods sold in bulk that are not easy to pick out foreign objects or prone to cross-contamination shall be packaged in small quantities or use sealed containers. When using sealed containers, tools that facilitate consumers to view and take food shall be provided.

Section 2 Licensing Review Requirements for Bulk Cooked Food Sales

Article 56 Applicants for bulk cooked food sales shall, in addition to meeting the general requirements of Chapter 2 and Section 1 of this chapter, have dedicated sales rooms, areas, or counters, and be equipped with facilities that prevent corrosion, dust, flies, rodents, insects, and have heat preservation or refrigeration functions. ， Set up openable and closable food transfer facilities.

Article 57 Applicants for bulk cooked food sales who need to perform simple processing such as cutting and packaging shall have dedicated rooms or dedicated operation areas and meet the corresponding provisions of Section 2 of Chapter 3.

Chapter 5 Licensing Review Requirements for Other Types of Food Business

Section 1 Licensing Review Requirements for Chain Enterprise Headquarters

Article 58 The headquarters of food sales chain enterprises and catering service chain enterprises shall establish independent food safety management departments and organizational structures.

Article 59 The headquarters of food sales chain enterprises and catering service chain enterprises shall, according to their business models, meet the following conditions accordingly:

(1) Equip food safety professionals appropriate to the scale of operation and establish rules and regulations to ensure food safety.

(2) Equip full-time food safety directors, full-time food safety officers, and other food safety management personnel.

(3) Have food warehouses, transportation tools, and equipment facilities such as insulation, refrigeration, and freezing that correspond to the variety and quantity of food distributed.

(4) Establish a food safety traceability system. Establish food procurement and distribution management ledgers, including: supplier information, product procurement information, distribution point information (name, address, contact details, and types of food distributed), distribution lists (unit name, distribution target, distribution date, variety, quantity, production date or batch number, sender, receiver), etc.

(5) Have systems suitable for chain management operation models, including central kitchen management, distribution center management, store inspections, and internal controls.

(6) Have requirements for the site selection, equipment layout, and process flow of central kitchens, distribution centers, and stores.

(7) Have equipment or facility requirements for central kitchens, distribution centers, and stores, including disinfection, changing rooms, handwashing, lighting, illumination, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, and equipment or facilities for wastewater treatment, garbage, and waste storage.

Article 60 The headquarters of food sales chain enterprises and catering service chain enterprises shall, in addition to meeting the requirements of this section, also comply with the relevant provisions of Chapter 2.

Section 2 Licensing Review Requirements for Catering Service Management Enterprises

Article 61 Catering service management enterprises shall establish independent food safety management departments and organizational structures.

Article 62 Catering service management enterprises shall, according to their business models, meet the following conditions accordingly:

(1) Have a number of personnel appropriate to the scale of operation, including food safety professionals and food safety management capabilities, and establish rules and regulations to ensure food safety.

(2) Equip full-time food safety directors, full-time food safety officers, and other food safety management personnel. Food safety management personnel should have more than three years of experience in physical store catering service management.

(3) For those establishing branch companies, there should be unified personnel management, food safety management, and other systems for the branches. Ensure that branches have a number of personnel and food safety management capabilities appropriate to their scale of operation.

(4) For those establishing subsidiaries or absolutely controlling other enterprises, there should be systems for personnel management, food safety management, brand management, etc., for the subsidiaries or absolutely controlled enterprises.

Article 63 Those contracting canteens of centralized dining units shall also comply with the relevant provisions of Section 6, Chapter 3.

Article 64 Catering service management enterprises shall, in addition to meeting the requirements of this section, also comply with the relevant provisions of Chapter 2.

Section 3 Licensing Review Requirements for Food Business Using Food Vending Machines

Article 65 Food business operators using food vending machines shall establish systems for food safety self-inspection and patrol, incoming goods inspection records, cleaning, disinfection, and maintenance of premises and equipment, storage and cleaning of food and food raw and auxiliary materials, disposal of spoiled or expired food, health management of employees, food safety accident handling plans, and food safety risk control plans.

Article 66 Food vending machines shall be placed at fixed locations and display the food business license in a manner easily visible to consumers on the equipment. Fixed locations shall comply with the provisions of Article 8 of this General Rule. A list of locations where food vending machines are placed shall be provided.

Article 67 Food business operators using food vending machines shall submit product qualification certificates for the vending machines. The materials of the parts of the food vending machines that directly contact food and raw materials shall comply with national food safety standards. The sealing of food vending machines shall effectively prevent the intrusion of harmful organisms such as rats, flies, and cockroaches.

Article 68 Food vending machines shall have refrigeration, freezing, or heat preservation conditions required for operating food, and have temperature control and monitoring facilities.

Article 69 Food vending machines with food preparation and sales functions shall have built-in automatic cleaning and disinfection devices or corresponding cleaning and disinfection equipment for containers, pipelines, and other parts that directly contact raw materials and finished products and require cleaning and disinfection.

Article 70 Food business operators using food vending machines shall not apply for projects involving the preparation and sale of raw food, nor for high-risk food preparation and sale projects such as cold food, chilled meat, or cold-processed pastries.

Article 71 Food business operators using food vending machines for food sales shall establish systems to verify the food production and operation licenses, food factory inspection certificates, or other qualification certificates of food suppliers.

Food business operators using food vending machines for food preparation and sales shall establish systems to verify the food production and operation licenses of their food and semi-finished product suppliers.

Article 72 Food business operators using food vending machines shall, in addition to meeting the requirements of this section, also comply with the relevant provisions of Chapter 2.

Chapter 6 Supplementary Provisions

Article 73 Market supervision departments of provinces, autonomous regions, and municipalities directly under the central government shall formulate implementation rules based on this General Rule and local conditions. The review conditions for food vendors, small catering, small food shops, and other business types shall be formulated by provinces, autonomous regions, and municipalities directly under the central government based on local conditions.

Article 74 This General Rule shall be interpreted by the State Administration for Market Regulation.

Article 75 This General Rule shall come into effect from the date of promulgation. The "General Rules for Food Business Licensing Review (Trial)" promulgated by the former State Food and Drug Administration on September 30, 2015, shall be repealed simultaneously.