Give you the authoritative answer to hepatitis B: As long as the liver function, especially alanine aminotransferase and aspartate aminotransferase, is normal, no matter whether it is junior or junior, it can be healthy, including catering and food:

The newly issued Regulations for the Implementation of the Food Safety Law in p>2111 clearly stipulates that hepatitis B virus carriers will no longer be prohibited from engaging in the catering industry, and announced the cancellation of hepatitis B project testing and thresholds for four types of professionals, such as chefs and restaurant waiters.

At the beginning of February, 2111, the Ministry of Health, the Ministry of Human Resources and Social Security and other departments jointly issued a notice on further standardizing the entrance and employment physical examination items to safeguard the rights of hepatitis B surface antigen carriers to enter and work, requiring all localities to cancel the detection of hepatitis B items in the entrance and employment physical examination within 31 days to protect the normal entrance and employment rights of hepatitis B virus carriers. These measures have greatly eliminated the restrictions on all aspects of hepatitis B virus carriers.

At present, health centers (including catering industry) in centers for disease control and prevention all over the country do not check hepatitis B. As long as alanine aminotransferase and aspartate aminotransferase are normal, hepatitis B can be handled smoothly, and of course, it will not affect the catering industry.