employee health examination and file management system

employee health examination

First, food producers must have a health examination every year, and they are not allowed to use health certificates beyond the time limit.

Second, new employees, interns and interns must obtain health certificates before taking up their posts, and Du never takes up their posts before taking a physical examination.

Third, food hygiene managers are responsible for organizing the health examination of employees in their own units. Establish health records for employees, urge employees with "five diseases" to leave their posts, and conduct daily supervision and management on the health status of employees.

Fourth, anyone suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis and other diseases that hinder food hygiene shall not participate in the production and operation of foods that are directly accessible.

Fifth, when the following symptoms are observed, it shall be stipulated to suspend the work of contacting foods that are directly accessible or take special protective measures: Hand injury and scald; Skin eczema, boils; Sore throat; Ear, eye and nasal discharge; Heat; Vomiting.

Six, food practitioners should adhere to the "four diligence". That is, wash hands, cut nails, take a bath, have a haircut, wash clothes, make bedding and change work clothes frequently. It is forbidden to wear long hair, long beard, long nails, hand ornaments, nail polish, not wearing clean work clothes and hats, smoking, eating snacks and doing things unrelated to food production, processing and management.

VII. Conduct comprehensive assessment of food practitioners' morality, ability, diligence and discipline, and give praise or reward to those who are excellent; Criticize and educate those who have poor comprehensive assessment results to correct them; Those who do not change are advised to leave their posts or the labor contract is terminated according to law.

VIII. Regularly train employees in food safety and health management, and keep training records.

file management system

1. Purpose: In order to better carry out occupational disease prevention and control work, safeguard the health of the broad masses of occupational people, ensure the continuity and integrity of health care files and occupational disease diagnosis files, and better serve the employees of our factory, employees are specially formulated in accordance with the requirements of the Law of the People's Republic of China on the Prevention and Control of Occupational Diseases, the Administrative Measures for Occupational Disease Diagnosis and Appraisal and the Administrative Measures for Occupational Health Surveillance.

II. Archive scope of archives:

1. Contents of health monitoring archives (1) Health monitoring archives. (2) Report on the results of occupational health examination. (3) Comprehensive analysis report of health examination. (4) List of reexaminers of occupational health examination and report of reexamination results. (5) Occupational disease observation objects and opinions on handling occupational contraindications. (6) The occupational health monitoring files of the workers in the cluster industry include the workers' occupational history, past history and occupational exposure history; Monitoring results of occupational hazard factors in corresponding workplaces; Occupational health examination results and treatment; Occupational disease diagnosis and treatment and other relevant personal health information.

2. Occupational disease diagnosis archives management department shall establish occupational disease diagnosis archives and keep them permanently. The contents of the archives shall include: (1) Occupational disease diagnosis certificate; (2) Records of the diagnosis process of occupational diseases (3) All information provided by the employer and the workers for diagnosis; (4) the results of clinical examination and laboratory test report; (5) On-site investigation record and analysis and evaluation report.

3. Borrowing: 1. When all relevant departments and units go to the management department to consult the archives, they must hold a letter of introduction from the unit or obtain the consent of the competent leader of the management department, and go through the registration procedures to make a detailed registration of the searched content and purpose of use. 2. The management department provides photocopies for the units and individuals who need to borrow and transfer materials. 3. The original materials of archives shall not be checked out in principle. If it is necessary to check out under special circumstances, it shall be approved by the competent leader. 4. Borrowing archival materials must go through the formalities of registration and signature. Under normal circumstances, the loan period shall not exceed one week. 5. Borrowed archives must be properly kept, and shall not be lent, marked, altered, torn pages, unpacked, etc. on the archives. When returning, the archivists should check to ensure that the files are intact.

iv. storage: 1. the archives should take seven precautions, namely, moisture-proof, insect-proof, fire-proof, theft-proof, dust-proof, rat-proof and sun-proof. 2. Smoking and storage of explosive, flammable and other dangerous goods that are easy to cause fire are strictly prohibited in the archives. 3. The archives room should be kept clean and tidy, so as to facilitate the management and use of the materials. 4. Archivists should be familiar with the business and provide users with convenient services accurately and timely. 5. To keep the archives, often check, found damaged and illegible, to timely repair, copy, find major problems to timely ask for instructions and report. 6. Irrelevant personnel are strictly forbidden to enter the archives.