The staff in the restaurant should keep their work clean and tidy. If there is any stain, it should be cleaned and replaced in time, and the hair must wear a working cap.
3. For people suffering from respiratory inflammation or oral diseases, it is necessary to temporarily get rid of contact with food in the mouth to prevent food pollution.
4. Don't spit everywhere. Don't smoke, don't wear slippers or rings, and wash your hands before and after surgery. The hygienic requirement of catering industry is that food producers and operators should establish and implement the health management system for employees. And employees need to check the health status of viral hepatitis, dysentery, typhoid fever, active tuberculosis, skin diseases, routine internal surgery, chest X-ray, fecal bacteriology culture (not available in some areas) and so on. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food. Producers and business operators shall have an annual health examination and obtain a health certificate before taking part in the work.
Legal basis:
Article 7 of the Regulations on Hygiene Management in Public Places * * * Personnel who directly serve customers in public places must hold a Health Certificate before they can engage in their own jobs. Persons suffering from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder public health shall not engage in direct customer service before they are cured.
Article 23 of the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC) stipulates that food producers and business operators should adjust workers who are in direct contact with food to other jobs that do not affect food safety if they 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 skin diseases. Catering service providers shall establish a daily morning inspection system. People who have diseases that hinder food safety, such as fever, diarrhea, skin trauma or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their jobs after finding out the causes and curing the diseases that hinder food safety.
Article 45 of the Food Safety Law stipulates that food producers and operators shall 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 shall not engage in direct contact with imported food. Food production and marketing personnel engaged in direct contact with imported food shall undergo annual health examination and obtain health certificates before taking up their posts.