Two, the establishment of employees' health records, the original or copy of employees' health certificates are filed according to the post classification, and the employees are organized to carry out health checks before the expiration to ensure that the health certificates are within the validity period.
3. Employees who suffer from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in direct contact with imported food. Employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food hygiene should take the initiative to report and leave their posts immediately, and can not resume their posts until the reasons are found out, the diseases that hinder food hygiene are eliminated or cured.
Four, the daily pre-job health examination system, daily pre-job by the team leader to check the personal hygiene and health status of each employee, and detailed records.
Five, employees should maintain good personal hygiene, operation should wear clean overalls, hats, special operators also need to wear masks, hair shall not be exposed, shall not leave long nails, nail polish, wearing accessories.
Six, should wash your hands before mount guard operation, the operator should be kept clean. When touching food eaten directly, you should always wipe your hands with 75% alcohol for disinfection.
Seven, consciously accept the internal health morning inspection system; And memorize the health knowledge and what you should know in this position.
Eight, you must change your work clothes before going to the toilet, wash your hands after going out of the toilet and put on your work clothes again before entering the food business premises.