After the implementation of the Food Safety Law of People's Republic of China (PRC), employees in the catering industry who have not obtained health certificates shall report to the local food and drug administration, which violates the regulations: Article 34 Food producers and 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. Production and business operation personnel shall have an annual health examination and obtain a health certificate before taking part in the work.