However, Article 34 of the Food Safety Law stipulates that "food producers and operators shall establish and implement a health management system for employees. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food.

In other words, catering employees must be healthy and free from infectious diseases. But it is not required to hold a health certificate.

So it depends on whether you have signed the relevant system of the enterprise. If not, the enterprise will pay compensation if it wants to terminate the labor contract.