近年来，餐饮个性化、多元化需求日益旺盛，新业态、新模式不断涌现。过去，由于部分经营项目界限 模糊、现场核查标准存在理解差异，企业在申请许可时常面临"不知道怎么准备""不清楚是否达标"的困 惑。 近日，上海市市场监管局正式发布《上海市食品经营许可审查实施细则》，将于2026年2月10日施行。 这份被称为审查"说明书"和"指南针"的细则，通过"表格化"审查要求、"清单化"专间设置，以及为创新 业态预留的"合理优化空间"，致力于解决餐饮企业长期面临的"申请难、准备烦"问题，旨在为经营主体 提供更清晰、更稳定的政策预期，进一步优化营商环境，激发市场活力。 "一张表"厘清关键事项，企业自查与政府审查有了统一标尺 "一份清单"界定风险等级，降低企业初始投入的硬件门槛 除了审查过程更透明，《细则》在硬件要求上也体现了精细化管理和科学化施策的思路，特别是对业内 关注的专间、专区设置进行了"清单化"厘清。 《细则》采用正面列举的方式，明确只有"冷荤类食品、冷加工糕点、生食类食品制售"等少数高风险操 作才必须设置独立专间。而对于简单制售、自制饮品、预包装食品拆封供餐等低风险行为，明确只需设 置专用操作区即可。这种基于风险的等级划 ...

Core Viewpoint - The newly revised food business licensing review guidelines will be implemented on August 1, aiming to standardize food business licensing, enhance food safety assurance, and support the high-quality development of new food business formats and models [1][2][3] Group 1: Key Changes in Licensing Guidelines - Expansion of the scope exempt from on-site inspections, allowing food sales (excluding bulk cooked food), food management projects, and food sales by catering service providers to bypass on-site checks, significantly reducing licensing processing time and improving approval efficiency [1] - Reduction of the negative list scope, removing certain restrictive regulations for central kitchens, collective meal distribution units, construction site canteens, and elderly care institution canteens, providing more flexible development space for relevant food business entities [2] - Elimination of venue area restrictions, allowing food operators to layout their spaces based on actual needs while meeting food safety requirements, effectively lowering operational space investment costs [2] Group 2: Simplification and Optimization Measures - Simplification of on-site inspection requirements for simple production and self-made beverage sales, allowing for adjustments in equipment and facility reviews based on operational processes, catering to the characteristics of small and micro enterprises and emerging catering formats [2] - Optimization of bulk food inspection, requiring only the establishment of a dedicated operation area for food sales operators who perform simple processing on bulk cooked food, lowering the entry barriers and operational costs for relevant operators while ensuring food safety [2][3] - The revision aims to balance development and safety through flexible entry conditions and efficient approval processes, stimulating innovation in the food business sector [3]