Health certificate of food practitioners

The process of handling health certificates for food employees is as follows:

1, food practitioners go to the local centers for disease control and prevention or community health centers to apply for health certificates;

2. Carry out health examination, including a series of physical examination items, to ensure that there are no infectious diseases and other health problems;

3. Participate in health knowledge training and pass relevant examinations;

4. After passing the health examination and passing the training examination, obtain the health certificate;

5. The health certificate is valid for one year, and health examination and training assessment need to be conducted again every year to ensure food safety.

Function of health certificate for food employees;

1. Ensure food safety: ensure the health of employees and prevent diseases from spreading to consumers through food;

2. Industry standard requirements: meet the requirements of national food safety laws and regulations, and enhance the overall image of the industry;

3. Enhance consumer confidence: consumers can eat with confidence and improve the quality and credibility of catering services;

4. Prevention of occupational diseases: Regular physical examination helps to find occupational diseases early and protect employees' health;

5. Clear legal responsibilities: Clear the responsibilities of employees in food safety and avoid legal risks.

To sum up, food practitioners need to go to designated medical institutions for health examination, training and assessment before they can obtain a health certificate valid for one year, and the certificate needs to be updated every year to ensure that employees are free from infectious diseases and master the necessary health knowledge, thus ensuring the food safety of employees.

Legal basis:

People's Republic of China (PRC) Food Safety Law

Article 45

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. 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.