Legal basis: Code of Practice for Food Safety in Catering Services.
Article 10 Basic requirements for food safety management personnel: (1) Being in good health and holding valid health certificates. (2) Having at least 2 years working experience in food safety in catering services. (3) Holding a valid training certificate. Article 11 Requirements for health management of employees: (1) Employees (including new and temporary employees) shall obtain health certificates before taking up their posts. (two) to carry out a health examination every year, and to carry out temporary health examination when necessary. (3) Persons suffering from diseases listed in Article 23 of the Regulations for the Implementation of the Food Safety Law shall not engage in direct contact with imported food. (four) catering service providers should establish a daily morning inspection system. People who have diseases that hinder food safety, such as fever, diarrhea, skin trauma or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their posts after finding out the causes and curing the diseases that hinder food safety.