To standardize food business licensing, Shanghai has introduced a set of comprehensive review rules. Effective from Feb 10, 2026, to Feb 9, 2031, the policy contains six chapters with a total of 31 articles.

Key points include:

1. Clarifying review requirements for various types of food businesses, and eliminating area restrictions for food business premises

Shanghai's new food business licensing policy requires strict compliance with the General Rules for Food Business Licensing Review, GB31654 (the national food safety standard for catering hygiene), and local food safety standards, with on-site review requirements adapted to different types of operations.

The policy comprehensively removes requirements related to the size of business premises and the ratio of food processing zones to dining places.

Minimum area requirements for dedicated rooms used to prepare and sell cold-served food have been removed, including the previous thresholds of five square meters for small and medium-sized restaurants, 15 sq m for large restaurants, and 75 sq m for extra-large establishments.

The requirements for setting a buffer room and specifying its floor area have also been removed, allowing food operators to arrange spaces based on actual operational needs while maintaining food safety, thereby lowering the threshold for entry into the industry.

2. Expanding the scope of exemption from on-site inspections

The range of operations exempt from on-site inspections has been expanded beyond the original six categories to include the sale of pork, beef, and mutton products, with clear categorical descriptions outlining these exemptions.

The circumstances under which changes or renewals can bypass on-site inspections have been clarified, helping to reduce the burden on applicants.

At the same time, high-risk entities, such as elderly and child-related dining services, central kitchens, and group meal delivery operators, are required to undergo on-site inspections to ensure food safety.

3. Listing requirements for setting dedicated rooms and zones

The policy removes the requirements for setting dedicated rooms for certain products such as decorated cakes, tiramisu, cold noodles, and bean jelly noodles.

Based on operation risk levels, the preparation and sale of cold meat dishes, cold-processed pastries, and raw food are included in the dedicated room requirements.

The policy, in accordance with GB31654 and the Food Safety Operation Specifications for Catering Services (2018 edition), allows five types of operations, including the simple preparation and sale of cold-served food and the production and sale of homemade beverages, to require only dedicated operation zones.

4. Differentiating conditions for selling bulk-cooked food

Bulk-cooked food may be sold in dedicated rooms, zones, or counters, thereby reducing the facility requirements for its sale.

The policy clarifies the boundary between sale and preparation plus sale, stipulating that sellers involved in both must adhere to the relevant preparation and sale standards, thereby effectively addressing professional extortioners for so-called fraud fighting arising from unclear operational distinctions.

5. Simplifying on-site inspection requirements for hot food and homemade beverage preparation and sale

Taking into account advances in food processing, the policy allows operators to forgo initial processing, cutting, portioning, and cooking sites if food safety can be maintained, and to reduce or omit sinks for raw material washing and utensil cleaning and disinfection.

Inspectors must verify these adjustments during on-site inspections and record the setting of food processing zones and the reduction of facilities in inspection records.

6. Adding review requirements for management and automated food operations, and modifying inspection conditions for group meal preparation and delivery

The policy establishes on-site inspection requirements for food business management and for food operations using automatic vending equipment.

It also updates on-site inspection requirements for group meal preparation and delivery, reflecting revisions to local food safety standards.

7. Strengthening control of key links concerning catering providers vulnerable to high risks

For medium-sized and larger restaurants, group meal delivery operators, school canteens, and childcare institution canteens, dishwashers with disinfection functions are required.

Dining utensils in primary and high schools and childcare institutions must be disinfected through steaming, boiling, or other heat-based disinfection methods, and key food processing zones must have video surveillance as part of the "internet + transparent kitchens" initiative.

8. Regulating food court operation models

The policy adopts the "one main manager + multiple operators" management model, shifting regulatory focus to management entities.

It also defines the licensing qualifications and food safety responsibilities for both management entities and food operators, providing a compliant, low-cost path for food delivery entrepreneurs and bringing "ghost kitchens" under regulation.

9. Standardizing licensing review materials and on-site inspections

Leveraging Shanghai's "artificial intelligence + government services" food business licensing system, the policy states that application materials generated under smart guidance do not require additional signatures or seals, and can be electronically archived, reducing the burden on applicants and reviewers.

By introducing standardized on-site inspection forms and records, and promoting the "three unifications" of licensing documents with the unified format, producing standards, and archiving requirements, the policy aims to standardize on-site inspection processes.

Source: Shanghai Municipal Administration for Market Regulation

Note: The English text is for reference only. In case of any discrepancies, the Chinese version shall prevail.