1. Catering employees need to apply for a health certificate, which is a certificate issued by qualified institutions such as CDC and medical institutions that the holder of the certificate has passed the physical examination of related items.

2. Personal hygiene requirements for employees: (1) Good personal hygiene should be maintained, and clean work clothes and hats should be worn during operation. Hair should not be exposed, and long nails, nail polish and accessories should not be left. Operators in special rooms should wear masks. (2) Wash hands before operation, keep hands clean during operation, and wash hands in time after being contaminated. Hand washing and disinfection should conform to the Recommended Washing Methods for Catering Service Practitioners. (3) Operators who come into contact with directly-eaten food should wash their hands and disinfect in any of the following circumstances: 1 Before handling food; 2 after using the bathroom; 3 after contact with raw food; 4 after contact with contaminated tools and equipment; After coughing, sneezing or blowing your nose; 6 After handling animals or wastes; 7 After touching ears, nose, hair, face, mouth or other parts of the body; After engaging in any activity that may pollute your hands. (4) When the operators in the special room enter the special room, they should change their special work clothes and wear masks. Before the operation, they should strictly clean and disinfect their hands, and they should be disinfected in time during the operation. Do not wear the work clothes and hats in the special room to engage in work unrelated to the operation in the special room. (5) Personal articles shall not be brought into the food processing area. (six) no smoking, eating or engaging in other acts that may pollute the food in the food processing area. (7) Non-operating personnel entering the food processing area shall meet the hygiene requirements of on-site operators.

3. legal basis article 11 of the measures for the supervision and administration of food safety in catering services, catering service providers shall, in accordance with the provisions of article 34 of the food safety law, establish and implement a health management system for employees and establish health records for employees. Food and beverage service employees shall carry out health examination every year in accordance with the provisions of the second paragraph of Article 34 of the Food Safety Law, and can only take part in the work after obtaining the health certificate. Personnel engaged in the direct import of food suffering from diseases that hinder food safety as stipulated in Article 23 of the Regulations for the Implementation of the Food Safety Law shall be transferred to other jobs that do not affect food safety.