Generally, health certificates are handled in local centers for disease control and prevention. A health certificate is a health examination certificate, which proves that you have started a health examination. Go to the epidemic prevention station of the local health bureau for a health check-up, and it will be finished soon. You should draw blood and don't eat breakfast. You can get a health certificate every two days. Then fill in the form of health permit with health certificate and you can apply for it. After obtaining the health permit, the business license should go to the industrial and commercial department for name verification and registration. It's very convenient to handle these now. There are administrative office halls and one-stop services in the local area. Just find the corresponding window to handle them.

The physical examination items of catering service health certificate are as follows:

1. Surgical examination, height and weight, spine and limbs, thyroid gland, skin and lymph nodes, anus and genitals, etc.

2, blood test, mainly to 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. ENT examination, including vision, color vision, hearing, nose, mouth and throat;

5. Liver function test, mainly to check whether transaminase is normal.

to sum up, the food health certificate should go to the local health center, and it can't be processed if it doesn't meet the requirements.

Legal basis:

Food Safety Law of the People's Republic of China

Article 45

Food producers and operators shall establish and implement a 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 the work of contacting directly imported food.

Regulations for the Implementation of the Food Safety Law of the People's Republic of China

Article 23

Food producers and business operators shall establish and implement a health examination system and a health file system for employees in accordance with the provisions of Article 34 of the Food Safety Law. Personnel engaged in contact with directly imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, hepatitis A and hepatitis E, as well as diseases that hinder food safety such as active pulmonary tuberculosis, suppurative or exudative skin diseases, and food producers and operators shall adjust them to other jobs that do not affect food safety.