Please refer to the following:
Health management system for food employees
1. Food business operators shall establish and implement the health management system for employees. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food.
Two, food business personnel to carry out health examination every year, to obtain a health certificate before taking part in the work.
Three, should establish and improve the food safety management system of the unit, strengthen the training of food safety knowledge for employees.
Four, the medical certificate of employees should be carried with you for inspection.
Five, employees health examination certificate shall not be altered, expired, illegible invalid.
Personal hygiene system for food employees
First, employees should have a health check-up every year and get a health certificate before they can take part in the work.
Second, take a bath, wash your hands and cut your nails frequently.
3. Wash clothes and quilts frequently, and change work clothes frequently. You must wear a hair cap when you enter the operating room, and all your hair must be put in the cap.
Fourth, get a regular haircut without a long beard.
5. Don't dye red nails on weekdays, and don't wear rings, watches and bracelets to work.
Six, are not allowed to wear work clothes to go to the toilet, and insist on hand washing and disinfection after defecation.
Seven, no smoking at work.
Eight, don't spit at work.
Nine, are not allowed to use work clothes to wipe the sweat, wipe the tableware or wipe the nose.
Ten, are not allowed to grasp food directly with your hands.
1 1. Don't cough or sneeze on food.
Twelve, consciously abide by the health system.
Thirteen, the rag is special, and it is often scrubbed and disinfected.