Health certificate refers to the food, drinking water production and management personnel, directly engaged in the production of cosmetics, public **** place directly for the customer service personnel, hazardous operations personnel, radiological staff and school students, etc. in accordance with national health laws and regulations carried out by the pre-practice, practice and schooling during the health examination. Food production operators shall establish and implement health management system for employees. Suffering from the State Council administrative department of health provisions of the food safety impediment to the disease, shall not be engaged in contact with food directly in the work. Engaged in direct contact with food production and operation of food production and management personnel should be conducted annually for health checks, obtain a health certificate before going to work.
To do the health certificate need materials:
With a labor contract practitioners need to provide:
1, a copy of the employer's labor contract;
2, a copy of the practitioner's identity card.
Practitioners without an employment contract are required to provide:
1. a copy of the employer's business license;
2. a document issued by the practitioner's employer proving the employment relationship;
3. a copy of his/her identity certificate.
In summary, the health certificate is the health certificate of the practitioner. People involved in the five major industries of food production and operation, public ****place services, professional production of cosmetics, disposable medical and sanitary products, toxic, hazardous and radioactive operations, and childcare in childcare institutions must have health certificates.
Legal basis:
"The Chinese People's **** and the State Food Safety Law Enforcement Regulations"
Article 23
Food production and operation shall, in accordance with the provisions of Article 34 of the Food Safety Law, the establishment and implementation of the health inspection system for employees and the health file system. Engaged in direct contact with food work with dysentery, typhoid fever, viral hepatitis A, viral hepatitis E and other infectious diseases of the digestive tract, as well as suffering from active tuberculosis, suppurative or exudative skin diseases and other food safety impediments to the disease, the food production operator shall be adjusted to other jobs that do not affect food safety. There is no provision for checking the hepatitis B program.