What are the requirements of food practitioners for health management?

After the basic contents of "Food Hygiene Law" and "Hygiene Standard for Catering Industry and Collective Dining Distribution Units" in China, the personal hygiene requirements that food practitioners must maintain and achieve were preached. First of all, according to China Food Hygiene Law, employees should have a health check-up at least once a year. Anyone suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, including pathogen carriers, active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene, shall not engage in the work of directly ingesting food. Second, employees must maintain good personal hygiene. When operating, they should wear clean work clothes and working caps. Operators in special rooms such as cold dishes should also wear masks. Their hair can't be exposed, they can't have long hair, they can't wear nail polish, they can't wear rings and other accessories. Wash your hands frequently during operation, wash your hands before operation, and disinfect when touching direct food. Smoking, eating and other behaviors that may pollute food are not allowed in food processing areas. Employees should take off their work clothes in the food handling area before going to the toilet.