Why should food practitioners have regular physical examinations?

("Food Hygiene Law of People's Republic of China (PRC)") stipulates that food practitioners should have a health check-up at least once a year, and accept temporary check-ups when necessary. New or temporary workers should have a health examination and obtain a health certificate before they can take part in the work. Anyone who suffers from food hygiene diseases such as dysentery, typhoid fever, viral hepatitis, etc. (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases, etc. shall not engage in direct contact with imported food. Employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food hygiene should leave their posts immediately, and can not resume their posts until the reasons are found out, the diseases that hinder food hygiene are eliminated or cured. These regulations are very important for ensuring food hygiene. Food is easily contaminated by pathogens in the process of production and operation, and becomes the transmission medium of food-borne diseases, especially intestinal infectious diseases. If food practitioners carry such pathogens or diseases in their bodies, it is very likely that they will spread to consumers through contaminated food, causing food poisoning or other food-borne diseases. All food employees, including new employees, must obtain health certificates before taking up their posts. At the same time, health supervisors and catering units should check the health status of employees.