Engaged in the catering industry health requirements are food production operators should establish and implement health management system for employees. Suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract, as well as suffering from active tuberculosis, purulent or exudative skin diseases and other food safety impediments to the disease, shall not be engaged in contact with the direct entry of food work. As well as the production and management personnel should undergo annual health checkups and obtain health certificates before they can participate in the work. Legal basis: The health requirement for engaging in the catering industry is that food production and operation operators should establish and implement a health management system for employees. Personnel suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract, as well as personnel suffering from active tuberculosis, septic or exudative skin diseases and other diseases that impede food safety shall not be allowed to work in contact with directly imported food. As well as the production and management personnel should have annual health checkups and obtain health certificates before taking part in the work. Legal Basis: Article 45 of the Food Safety Law of the People's Republic of China shall establish and implement a health management system for employees. Suffering from the State Council administrative department of health provisions of the food safety impediment to the disease, shall not be engaged in contact with the direct entry of food work. Engaged in direct contact with food production and operation of food production and management personnel should be carried out annually for health checks, and obtain health certificates before going to work.