What are the physical examination items of catering health certificate

1. Surgical examination: height and weight, spine and limbs, thyroid gland, 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.

The diseases mainly involved in health examination are dysentery, typhoid fever, active tuberculosis, dermatosis (infectious) and other infectious diseases. If you are found to have these diseases, you should not engage in hairdressing and beauty, direct contact with imported food, public bathrooms and other work that directly serves customers, and you should be cured before you can work.

On June 1, 2119, China formally implemented the new Food Safety Law, and on July 21, China issued the Implementation Regulations, allowing hepatitis B virus carriers to engage in the food industry. Therefore, hepatitis B virus carriers can also legally apply for health certificates.

Health certificate processing flow:

1. Take two one-inch color photos with ID card and personal bareheaded, receive the medical examination form, pay the medical examination fee at the toll booth, paste the photo (the other one is for health certificate), and fill in the basic information such as name and gender.

2. Blood collection and anal swab test in the laboratory.

3. Routine physical examination of internal medicine and surgery.

4. chest x-ray.

5. Complete all physical examination items.

Legal basis:

Article 23 of the Regulations for the Implementation of the Food Safety Law of the People's Republic of China

Food producers and business operators shall establish and implement the health examination system and health record system for employees in accordance with the provisions of Article 34 of the Food Safety Law. If the personnel who are in contact with food directly imported suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, as well as diseases that hinder food safety such as active pulmonary tuberculosis, suppurative or exudative dermatosis, food producers and operators shall adjust them to other jobs that do not affect food safety. There is no provision for the examination of hepatitis B.