I. Physical examination
Physical examination is the basic item of hotel health certificate examination, which mainly includes general examinations such as height, weight, blood pressure, cardiopulmonary auscultation, etc. These inspections can initially understand the physical condition of employees and judge whether there are obvious health problems.
Second, the five senses examination
The five senses check is to check whether the employees' vision, hearing and mouth are normal, which is especially important for catering practitioners. For example, people with poor eyesight may not be suitable for jobs that require fine operation; Oral diseases may affect the control of food hygiene.
Third, skin examination
Skin examination is mainly to check whether employees have infectious skin diseases, such as scabies and purulent skin diseases. These diseases are likely to be transmitted to customers through contact, so they are an indispensable part of health certificate physical examination.
Four, infectious disease screening
Infectious disease screening is the focus of hotel health certificate inspection, which mainly includes viral diseases such as hepatitis B, hepatitis C and AIDS. These diseases are contagious and pose a serious threat to the health and safety of the catering industry. Therefore, practitioners must undergo these screenings to ensure that they will not become a source of infection.
Verb (abbreviation of verb) stool examination
The stool examination mainly checks whether employees have digestive tract infectious diseases such as dysentery and typhoid fever. These diseases may spread to customers through food, causing serious food safety problems. Therefore, stool examination must be carried out in the hotel health certificate inspection to ensure the intestinal health of employees.
To sum up:
The contents of hotel health certificate inspection include physical examination, facial examination, skin examination, infectious disease screening and stool examination. The purpose of these inspections is to ensure that the health status of employees meets the requirements of the catering industry and ensure the food safety of customers. Employees should actively cooperate with the inspection when handling health certificates to ensure that their health conditions meet the standards.
Legal basis:
People's Republic of China (PRC) Food Safety Law
Article 45 provides that:
Food producers and business operators shall establish and implement the health management system for employees. Persons suffering from diseases that hinder food safety as stipulated by the administrative department of health of the State Council shall not engage in direct contact with imported food.
Article 23 provides that:
Food producers and business operators shall, in accordance with the provisions of Article 45 of the Food Safety Law, establish and implement a health management system for employees. Persons suffering from diseases that hinder food safety as stipulated by the administrative department of health of the State Council, food producers and business operators shall adjust them to other jobs that do not affect food safety.