The Food Hygiene Law clearly stipulates that food producers and operators must have a health check-up once a year; New and temporary food workers must have a health examination and obtain a health certificate before they can take part in the work.

Because the food hygiene and safety of catering units is directly related to the health of every consumer. If catering workers themselves suffer from some infectious diseases, they may spread to consumers through food contact in the process of production and operation.

According to the requirements of the Food Hygiene Law, anyone who suffers from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene may not take part in direct contact with imported food.

It is precisely because of the importance of the health of catering employees to the health of consumers that the health supervision department always regards whether to hold a valid health certificate as an important content of supervision and inspection. And this small health certificate is often where most catering units make mistakes.