Health certificate processing flow:
1. Payment: Different types of health certificates have different fees. Generally in the range of 50- 100 yuan;
2, photography: generally use the camera on the computer to take pictures;
3, blood: check whether the liver function is normal;
4, X-ray chest X-ray; Check whether the lungs are normal;
5, the doctor under the physical examination conclusion, if qualified, according to the requirements of the hospital to receive a health certificate.
Attention should be paid to the morning, not the weekend. Don't eat breakfast in the morning.
Definition of health certificate:
Engaged in food production and management, public services, cosmetics, disposable medical care products and other professional production, toxic and hazardous and radioactive operations, child care institutions and conservation of these five industries must hold health certificates.
The diseases involved in health examination are:
Dysentery, typhoid fever, active tuberculosis, infectious skin diseases and other infectious diseases;
If you find these diseases, don't engage in hairdressing and beauty, direct contact with imported food, public toilets and other work that directly serves customers. You can only work if you are cured.
To sum up, it takes about 3 days to apply for a health certificate, and only when all the indicators are normal will a health certificate be issued.
Legal basis:
Article 23 of the Regulations for the Implementation of the Food Safety Law
Food producers and business operators shall, in accordance with the provisions of Article 34 of the Food Safety Law, establish and implement a health examination system and a health file system for employees. If the persons who come into contact with directly imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, and diseases that hinder food safety such as active tuberculosis, suppurative or exudative dermatosis, the food producers and operators shall adjust them to other jobs that do not affect food safety.
Article 4
Food producers and operators are responsible for the food safety of their production and operation. Food producers and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision and assume social responsibilities.