It includes physical examination, facial examination, skin examination, infectious disease screening and stool examination.

1. Physical examination

Physical examination is the basic item of hotel health certificate examination, which mainly includes general examinations such as height, weight, blood pressure and cardiopulmonary auscultation. These inspections can initially understand the physical condition of employees and judge whether there are obvious health problems.

Second, the five senses check

The five senses check is to check whether the eyesight, hearing and oral cavity of employees are normal, which is particularly important for catering employees. For example, people with poor eyesight may not be suitable for jobs that require fine operation; Oral diseases may affect the control of food hygiene.

Third, skin examination

Skin examination is mainly to check whether employees have infectious skin diseases, such as scabies and purulent skin diseases. These diseases may be transmitted to customers through contact, so they are an indispensable part of health certificate examination.

IV. Screening of infectious diseases

Screening of infectious diseases is the focus of hotel health certificate inspection, mainly including screening of viral diseases such as hepatitis B, hepatitis C and AIDS. These diseases are contagious and pose a serious threat to the health and safety of the catering industry. Therefore, practitioners must undergo these screenings to ensure that they will not become a source of infection.

V. stool examination

stool examination mainly checks whether employees have digestive tract infectious diseases such as dysentery and typhoid fever. These diseases may spread to customers through food, causing serious food safety problems. Therefore, stool examination must be carried out in hotel health certificate inspection to ensure the intestinal health of employees.

To sum up:

The contents of hotel health certificate examination include physical examination, facial examination, skin examination, infectious disease screening and stool examination. These inspections are aimed at ensuring that the health status of employees meets the requirements of the catering industry and ensuring the food safety of customers. When applying for a health certificate, employees should actively cooperate with the inspection to ensure that their health conditions meet the standards.

Legal basis:

Article 45 of the Food Safety Law of the People's Republic of China

stipulates:

Food producers and operators shall establish and implement the 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.

Article 23 stipulates:

Food producers and business operators shall establish and implement a health management system for employees in accordance with the provisions of Article 45 of the Food Safety Law. Persons suffering from diseases that hinder food safety as stipulated by the administrative department of health of the State Council, food producers and operators shall adjust them to other jobs that do not affect food safety.