1. Surgical examination: height and weight, spine and limbs, thyroid gland, cutaneous lymph nodes, anus and genitalia, etc.
2, blood test: mainly check whether there is hepatitis B or other infectious diseases;
3. Medical examination: blood pressure, nutrition and development, respiratory tract and lung, cardiac catheter, liver, spleen, neurological status, etc.
4. Otolaryngology examination: vision, color vision, hearing, nose, mouth and throat;
5, liver function test: mainly check whether the transaminase is normal.
Which staff members need to apply for health certificates:
1, engaged in food and drinking water production and management personnel, cosmetics production personnel, public places to directly serve customers. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (except pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene and public health shall not engage in direct contact with people's food or directly serve customers before being cured;
2 food production and management personnel, drinking water supply and management personnel, cosmetics production enterprise production personnel; People who directly serve customers in hotels, cafes, bars, teahouses, public bathrooms, barbershops, beauty salons and swimming pools have a physical examination once a year. Personnel who directly serve foreign customers have a physical examination every two years.
To sum up: in China, catering employees engaged in medicine, water conservancy, beauty industry and other related work need to apply for health certificates according to law. When applying for a health certificate, you should provide your ID card. As for the items to be checked, they are generally above. Applicants need to cooperate with the inspection process of staff in accordance with the law when handling health certificates.
Legal basis:
Regulations on the Implementation of People's Republic of China (PRC) Food Safety Law
Article 23
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. There is no provision for hepatitis B examination.