Requirements for health certificate of catering industry

Legal analysis: handling conditions: qualified medical examination. Physical examination place: local disease prevention and control center or medical and health institution approved by health administrative department to undertake preventive health examination. The main examination items include viral hepatitis, dysentery, typhoid fever, active tuberculosis, dermatosis, routine internal and surgical procedures, chest radiograph, fecal bacteriology culture (not available in some areas) and so on.

Legal basis: Article 14 of the Measures for the Administration of Food Hygiene Licensing must meet the following requirements: (1) Having a hygiene management system, an organization and full-time and part-time food hygiene managers who have been professionally trained; (two) there are processing and business premises, cleaning, disinfection and other sanitary facilities and equipment that meet the sanitary conditions and requirements; (3) Having the conditions and measures to control the pollution in the process of food procurement, storage and processing; (4) The employees have passed the pre-job training and health examination; (5) Other conditions stipulated by the provincial health administrative department.