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.
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Food producers and business operators shall establish and implement the health management system for employees.
The health management system of food production and marketing employees is the general name of the systems related to the health requirements, prohibited items, annual health examination and legal responsibilities of food production and marketing employees. According to the current relevant regulations: First, employees of food production and operation (including temporary workers) should have a health examination and obtain a medical certificate before engaging in food production and operation activities. Second, employees should receive health training and education before taking up their posts. Third, do a good job of personal hygiene when on duty to prevent food pollution. You must wear clean work clothes, hats, boots and shoes before entering the workshop. Work clothes should cover the coat, and hair should not be exposed outside the hat. You must wash your hands before you can work. Personnel who are in direct contact with raw materials, semi-finished products and finished products are not allowed to wear earrings, rings, bracelets, necklaces and watches, and are not allowed to wear heavy makeup, dye their nails or spray perfume into the workshop; Wash your hands before you can work after touching dirty things, going to the toilet, smoking and eating; Do not drink alcohol before going to work, and do not smoke, drink, eat food or do other activities that hinder food hygiene at work; Operators are not allowed to touch food or raw materials after hand trauma, and can only take part in the work without direct contact with food after dressing and wearing gloves; Enter the toilet or leave the production and processing place without wearing work clothes; Personal daily necessities, such as clothes, food, alcohol and tobacco, medicines, cosmetics, etc. , shall not be brought into or stored in the production workshop; Other personnel (including visitors) entering the production and processing workshop shall comply with the requirements of corresponding specifications.
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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.
Employees engaged in food production and operation suffer from diseases that hinder food safety as stipulated by the health administrative department of the State Council, and directly engage in the work of contacting directly imported food, which will bring food safety risks to consumers. As the first person responsible for food safety, food producers and business operators should establish and implement a health management system. At the same time, it is clearly stipulated that persons suffering from diseases that hinder food safety as stipulated by the health administrative department of the State Council shall not engage in the work of contacting directly imported food.
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Employees engaged in food production and marketing who come into contact with directly imported food shall undergo health examination every year.
Food production and marketing personnel engaged in contact with directly imported food must obtain a health certificate before they can take up their posts, and food production and marketing personnel engaged in continuous contact with directly imported food should undergo health examination every year. If you are found to have the diseases mentioned in the preceding paragraph, you must immediately leave the work of directly importing food. All personnel engaged in food production and marketing shall have a health examination at least once a year, and those who have not obtained a health examination certificate shall not engage in the production and marketing of directly imported food. For those who are directly engaged in contact with imported food, fecal culture and viral hepatitis detection should also be carried out. Anyone who is confirmed to have viral hepatitis A and E, active tuberculosis, intestinal typhoid fever carriers, bacillary dysentery and dysentery carriers, suppurative or exudative desquamation skin diseases and other diseases or diseases that hinder food hygiene shall not engage in the production of direct food.