Do you open your own brewing workshop in the countryside to make money?

If the brewed wine tastes good, it will definitely make more money. Of course, it is also hard.

Go through the formalities of business license:

(a) the application for registration of individual industrial and commercial households signed by the applicant;

(2) the identity certificate of the applicant;

(3) Proof of business place;

(4) Other documents required by the State Administration for Industry and Commerce.

The following materials shall be submitted for the record of small workshops:

(1) an application;

(two) a copy of the applicant's ID card and contact information;

(3) A copy of the business license;

(4) The health certificate of the staff engaged in direct contact with imported food;

(five) the main food categories or formats of production and operation.

Basic guarantee of food hygiene

1. The places where food is produced, processed, stored, transported and sold and the surrounding environment must be clean and sanitary, and good measures should be taken to prevent pollution by flies, rats and dust.

2, food practitioners must hold a health certificate. Anyone who suffers from boils, suppurative wounds (especially finger cuts), intestinal diseases or healthy carriers that may cause food poisoning shall not engage in the processing of imported food.

3, food practitioners should pay attention to personal hygiene. Wear work clothes and hats when on duty, and keep them clean and tidy; Wash hands frequently, take a bath frequently, cut nails frequently, wash clothes and bedding frequently, and change work clothes and hats frequently; Wash hands and disinfect before and after work.

Prevention of food poisoning of toxic animals and plants

1, eating puffer fish is forbidden.

2. It is forbidden to use pig thyroid, poisonous mushrooms, Datura flower, germinated potatoes, raw beans, beans, moldy beans and lentils. Raw and dried fresh daylily.

Prevention of chemical and pesticide poisoning

1, don't eat nitrite as salt.

2. Fruits and vegetables should be washed repeatedly with clear water before processing and eating, and peeled food should be peeled as much as possible.

Personal hygiene management standards:

(1) Employee gfd and personal hygiene.

(2) Master the necessary health knowledge.

(3) physical and mental health, must hold a "health certificate".

For food hygiene management standards, please refer to Hotel Food Hygiene Management Regulations.

Hygienic management standard of articles and equipment: keep the surfaces of articles and equipment smooth, bright, free from peculiar smell, damage and scratches, and put them in order.

Health inspection shall be carried out in accordance with the four-level inspection system of employee self-inspection, team inspection, department inspection and functional department inspection, and by means of routine inspection, special inspection, unannounced inspection and unannounced inspection. For the problems found out, the responsibility shall be investigated and punished according to the standards.