Two, a new job or a temporary job, should accept the health examination, obtain a health certificate before taking part in the work. Food and beverage practitioners should have a health check-up at least once a year, and accept temporary check-ups when necessary.
3. Anyone who suffers from dysentery, typhoid fever, viral hepatitis A and E, active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food safety shall not engage in direct contact with imported food.
Four, employees have fever, diarrhea, skin wounds or infections, pharyngeal inflammation and other diseases that hinder food safety, should immediately leave their jobs, to find out the reasons and cure the diseases that hinder food safety, before re employment.
Five, the food safety administrator shall timely register the catering employees of the unit, establish the health records of employees, and organize employees to regularly go to the designated medical institutions for health examination every year.
Six, food safety administrators and department managers should always grasp the health status of employees, and regularly check their health certificates.
Seven, employee health certificate should be worn (carried) or submitted to the competent department for unified preservation for inspection.
Legal basis: Measures for the Administration of Catering Service License Article 2 These Measures are applicable to units and individuals engaged in catering services (hereinafter referred to as catering service providers), but not to food vendors and units and individuals providing semi-finished food for catering service providers. A licensing system shall be implemented for catering services. The catering service provider shall obtain the "Catering Service License" and bear the responsibility for food safety of catering services according to law. Collective dining distribution units are included in the scope of catering service license management.