legal analysis: catering service providers should establish a daily morning inspection system. Personnel with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food safety should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the diseases that hinder food safety.

legal basis:

article 11 basic requirements for food safety management personnel: (1) being in good health and holding valid health certificates. (2) Having at least 2 years working experience in food safety in catering services. (3) Holding a valid training certificate. Article 11 Requirements for health management of employees: (1) Employees (including new and temporary employees) shall obtain health certificates before taking up their posts. (two) to carry out a health examination every year, and to carry out temporary health examination when necessary. (3) Persons suffering from diseases listed in Article 23 of the Regulations for the Implementation of the Food Safety Law shall not engage in the work of contacting directly imported food. (four) catering service providers should establish a daily morning inspection system. Personnel with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food safety should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the diseases that hinder food safety.