Article 38 Health Management for Practitioners

(1) Practitioners shall undergo a health examination at least once a year in accordance with the provisions of the Food Hygiene Law of the People's Republic of China*** and the State of China and receive a temporary examination when necessary. New or temporary participation in the work of the personnel, should be subject to a health examination, and obtain a certificate of health qualification before joining the work. Anyone suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen), active tuberculosis, suppurative or exudative skin diseases, and other food hygiene diseases shall not be allowed to engage in contact with directly imported food work.

(2) practitioners with fever, diarrhea, skin wounds or infections, pharyngeal inflammation and other diseases that hinder food hygiene, should be immediately removed from the workplace, to identify the causes, to exclude food hygiene diseases or cured before re-entering the workplace.

(C) shall establish health records of employees.

Article 39 Training of practitioners

The new work and temporary participation in the work of practitioners should be trained in hygiene, qualified before taking up their duties; on-the-job practitioners should be trained in hygiene, the training should be recorded.

Article 40 Personal hygiene of practitioners

(1) should maintain good personal hygiene, operation should wear clean overalls, work cap (special room operators also need to wear masks), hair shall not be exposed, not to leave long nails, nail polish, wearing jewelry.

(ii) the operation of the hands should be kept clean, the operation of the hands should be washed before. When touching directly imported food, hands should also be sanitized (see Annex 6 for recommended methods of hand washing and sanitizing).

(3) Operators in contact with directly imported food shall wash their hands in the following cases:

1. Before starting work.

2. Before handling food.

3. After going to the toilet.

4. After handling raw food.

5. After handling soiled equipment or eating utensils.

6. After coughing, sneezing, or blowing your nose.

7. After handling animals or waste.

8. After touching ears, nose, hair, mouth, or other parts of the body.

9. After engaging in any activity that may contaminate hands (e.g., handling items, performing cleaning tasks).

(d) special room operators into the special room is appropriate to change again in the special room special working clothes and hats and wear masks, operating hands before the strict cleaning and disinfection, operation should be timely disinfection of hands. Not to wear the special room work clothes and hats to engage in work unrelated to the operation of the special room.

(e) Personal clothes and personal belongings shall not be brought into the food handling area.

(f) Smoking, eating and drinking and other behaviors that may contaminate food are not allowed in the food handling area.

(vii) Non-processing operators entering the food handling area shall meet the hygiene requirements for on-site operators.

Article 41 Management of Work Clothes of Practitioners

(1) Work clothes (including clothes, hats and masks) shall be made of white (or light-colored) fabrics, and may also be differentiated in color or style according to the place where they are working, e.g., roughing, cooking, warehousing, cleaning and so on.

(ii) work clothes should be cleaned cleaning system, regular replacement, keep clean. Contact with direct access to food personnel work clothes should be changed daily.

(c) practitioners should take off their work clothes before going to the toilet in the food handling area.

(d) Work clothes to be washed should be placed away from the food handling area.

(v) There shall be two or more sets of coveralls for each worker.