1. Surgical examination: height and weight, spine and limbs, thyroid gland, cutaneous lymph nodes, anus and genitalia, etc.
2, blood test: mainly check whether there is hepatitis B or other infectious diseases;
3. Medical examination: blood pressure, nutrition and development, respiratory tract and lung, cardiovascular system, liver, spleen, nervous system, etc.
4. Otolaryngology examination: vision, color vision, hearing, nose, mouth and throat;
5, liver function test: mainly check whether the transaminase is normal.
Health certificate refers to the proof of preventive health examination, which proves that the examinee has the health quality to engage in the prescribed business. Health certificate mainly involves six diseases in five industries, which largely protects the health of employees and clients.
Health certificate refers to the pre-post, pre-post and age-appropriate health examination for personnel engaged in food and drinking water production and management, personnel directly engaged in cosmetics production, personnel who directly serve customers in public places, hazardous workers, radiation workers and school students according to the provisions of national health laws and regulations.
Article 45 of the Food Safety Law of People's Republic of China (PRC) 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.
"Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC)" Article 23 Food producers and business operators shall, in accordance with the provisions of Article 34 of the Food Safety Law, establish and implement a health examination system and a health record system for employees. If the persons who come into contact with directly imported food 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 dermatosis, the food producers and operators shall adjust them to other jobs that do not affect food safety.