1, bring my ID card to the physical examination center or health management center of the local 3A hospital;
2. Go through the formalities at the front desk of the hospital;
3, physical examination, including chest X-ray examination, stool culture, height, weight, blood pressure, spine, limbs and other items;
4. Wait 1-3 working days to get the health certificate.
The function and significance of health certificate;
1. Proof of personal health status: A health certificate is an official proof of personal health status, indicating that the holder has no infectious diseases and other health problems during the physical examination;
2. Ensure public health and safety: especially those engaged in catering and medical industries, holding health certificates can reduce the risk of active transmission of diseases through food or medical care;
3. Meet the professional requirements: in some industries, such as food processing and catering services, according to the requirements of laws and regulations, employees must hold valid health certificates before they can take up their posts;
4. Enhance consumer confidence: In today's increasingly important food safety, employees holding health certificates can increase consumers' confidence in food hygiene and safety;
5. Promote personal health management: It is necessary to have regular physical examination in the process of handling health certificates, which also urges people to pay attention to their own health and conduct regular health management.
To sum up, you need to bring your ID card to the physical examination center or health management center of the local 3A hospital first, then complete the formalities at the front desk and accept a series of physical examination items including X-ray, stool culture, height and weight measurement, and finally get the health certificate within 1-3 working days. The whole process is standardized and efficient.
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.