What are the physical examination items of catering service health certificate generally including the following items:

1. Surgical examination: height and weight, spine and limbs, thyroid, 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: vision, color vision, hearing, nose, mouth and throat.

5. Liver function test: mainly check whether transaminase is normal.

What is the process of handling the catering industry health certificate?

Generally, the above items will be checked when handling the health certificate. Generally, the following procedures are followed:

1. Take your ID card to get the health check list at the health certificate handling office, fill it out clearly one by one according to the requirements on the form, and attach your photo.

2. Pay at the toll booth with the payment notice issued by the health certificate handling office, and return the notice to the accreditation office.

3. Participate in health knowledge training.

4. Health examination, blood drawing, anal examination and chest X-ray.

5. health certificate processing: one week after the health check-up, bring two one-inch photos of yourself, and get the certificate from the health certificate processing office with the training certificate. What are the precautions for handling health certificates?

According to the provisions of national laws and regulations, workers engaged in food, environment, labor, radiation, schools and pharmaceutical production and operation must have regular physical examinations before they can take up their posts. Employees who are employed or go out to work should have physical examinations and establish health records, and students at school should also have regular physical examinations and establish standard health records.

1. Staff engaged in food, environment, labor, radiation, school and drug production and operation must undergo health check-ups every year.

2. To apply for a health certificate, you must personally go to the Municipal Center for Disease Control and Prevention to check the relevant items. Only after passing the inspection can you apply for a health certificate.

3. No health certificate will be issued for those who have not undergone a health examination or who have failed the health examination.

health check-up certificate, which proves that you started the health check-up. It mainly involves six diseases in five industries, which protects the health of employees and clients to a great extent. The validity period of health certificate is one year, and it will be invalid if it exceeds one year. The cost of health certificate includes two aspects, one is the medical examination fee, the other is the theoretical knowledge training content, and there is a business card printing fee of RMB 11. The price of national health certificate should basically be uniform (all prices are basically RMB 131 to RMB 161).

Legal basis

Food Safety Law of the People's Republic of China

Article 45 Food producers and business 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.

food producers and marketers who are engaged in the work of contacting directly imported food should have an annual health check-up and obtain a health certificate before taking up their posts.

article 126 anyone who violates the provisions of this law in any of the following circumstances shall be ordered to make corrections and given a warning by the food safety supervision and administration department of the people's government at or above the county level; Refuses to correct, a fine of five thousand yuan and fifty thousand yuan; If the circumstances are serious, it shall be ordered to stop production or business until the license is revoked:

(1) The producers of food and food additives fail to inspect the purchased food raw materials and the produced food and food additives as required;

(2) The food production and marketing enterprise fails to establish a food safety management system as required, or fails to equip, train and assess food safety management personnel as required;

(3) The producers and operators of food and food additives fail to check the license and relevant supporting documents when purchasing, or fail to establish and abide by the system of incoming inspection records, ex-factory inspection records and sales records as required;

(4) The food production and marketing enterprise has not formulated a plan for handling food safety accidents;

(5) Tableware, drinking utensils and containers for directly-eaten food have not been cleaned or disinfected before use, or the catering service facilities and equipment have not been regularly maintained, cleaned and calibrated as required;

(6) Food producers and business operators arrange personnel who have not obtained health certificates or suffer from diseases that hinder food safety as stipulated by the health administrative department of the State Council to engage in the work of contacting directly imported food;

(7) food business operators fail to sell food according to the specified requirements;

(8) the health food production enterprise fails to file with the food safety supervision and administration department according to the regulations, or fails to organize production according to the technical requirements such as product formula and production technology;

(9) The infant formula food production enterprise fails to file food raw materials, food additives, product formulas and labels with the food safety supervision and management department;

(11) The special food production enterprise fails to establish the production quality management system and operate it effectively as required, or fails to submit the self-inspection report regularly;

(11) food producers and operators fail to regularly check and evaluate the food safety situation, or the production and operation conditions change, and fail to deal with them according to the regulations;

(12) centralized dining units such as schools, nurseries, old-age care institutions, and construction sites fail to fulfill their food safety management responsibilities as required;

(13) food production enterprises and catering service providers fail to formulate and implement control requirements for production and operation processes according to regulations.

if the tableware and drinking utensils centralized disinfection service unit uses detergents and disinfectants in violation of the provisions of this law, or the tableware and drinking utensils that leave the factory fail to pass the inspection according to the provisions, and the disinfection certificate is attached, or the relevant contents are not marked on the independent packaging according to the provisions, the health administrative department of the people's government at or above the county level shall impose penalties in accordance with the provisions of the preceding paragraph.

if the producer of food-related products fails to inspect the food-related products produced according to the regulations, the food safety supervision and administration department of the people's government at or above the county level shall impose penalties in accordance with the provisions of the first paragraph.

if a seller of edible agricultural products violates the provisions of article 65 of this law, the food safety supervision and administration department of the people's government at or above the county level shall punish him in accordance with the provisions of the first paragraph.

Regulations on Hygiene Management of Public Places

Article 7 Personnel who directly serve customers in public places can only engage in their own jobs with "health certificate". Those who suffer from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative dermatosis and other diseases that hinder public health shall not engage in direct customer service before being cured.