Legal analysis: 1. All catering staff engaged in direct customer service in this unit, including buyers, warehouse keepers, chefs (apprentices), dishwashers, vegetable washers, food delivery personnel, food sellers, waiters and food safety administrators, shall abide by this management system.

second, new or temporary employees should undergo health examination and obtain health certificates before taking part in the work. Food and beverage practitioners should have a health check-up at least once a year, and accept temporary check-ups when necessary.

3. Anyone who suffers from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and E, active pulmonary tuberculosis, purulent or exudative skin diseases and other diseases that hinder food safety shall not engage in the work of contacting directly imported food.

4. Employees who have symptoms that hinder food safety, such as fever, diarrhea, skin wound or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the symptoms that hinder food safety.

5. The food safety administrator should register the catering employees in the unit in time, establish the employees' health records, and organize the employees to regularly go to the designated physical examination institutions for health examination every year.

VI. Food safety administrators and department managers should keep abreast of the health status of employees and regularly check their health certificates.

VII. Employees' health certificates should be worn (carried) with them or submitted to the competent authorities for unified preservation for inspection.

legal basis: article 2 of the measures for the administration of catering service licenses. these measures are applicable to units and individuals engaged in catering services (hereinafter referred to as catering service providers), but not to food vendors and units and individuals that provide semi-finished food for catering service providers. A licensing system shall be implemented for catering services. The catering service provider shall obtain the "Catering Service License" and bear the food safety responsibility of catering services according to law. Collective dining distribution units are included in the scope of catering service license management.