The process of handling the catering health certificate is as follows:

1. Take your ID card to get the health check list at the health certificate handling office, fill it out clearly one by one according to the requirements on the form, and attach your photo.

2. Pay at the toll booth with the payment notice issued by the health certificate handling office, and return the notice to the accreditation office.

3. Participate in health knowledge training.

4. Health examination, blood drawing, anal examination and chest X-ray.

5. health certificate processing: one week after the health check-up, bring two one-inch photos of yourself, and get the certificate from the health certificate processing office with the training certificate.

The health certificate examination items of catering industry include:

1. Surgical examination: height and weight, spine and limbs, thyroid gland, skin and lymph nodes, anus and organ, 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.

to sum up, the process of handling the catering health certificate involves going to the epidemic prevention station of the local health bureau for a health check-up. In order to handle the health certificate, blood biochemical items such as liver function need to be tested, and blood samples need to be drawn on an empty stomach for more than 1.2 hours. You can get a health certificate every two days.

Legal basis:

Article 38 of the Detailed Rules for the Implementation of Regulations on Hygiene Management in Public Places

If operators of public places arrange employees who have not obtained valid health certificates to directly serve customers, the health and family planning administrative department of the local people's government at or above the county level shall order them to make corrections within a time limit, give them a warning and impose a fine of not less than 511 yuan but not more than 5,111 yuan; If no correction is made within the time limit, a fine of not less than 5,111 yuan but not more than 15,111 yuan shall be imposed.

article 45 of the food safety law of the people's Republic of China

food producers and business operators shall establish and implement a 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. Food production and marketing personnel engaged in the work of contacting directly imported food shall have annual health examination and obtain health certificates before taking up their posts.