The law clearly stipulates that hepatitis B virus carriers are no longer prohibited from engaging in the food and beverage industry, and announced the abolition of the hepatitis B program test and threshold for four types of occupations, such as chefs and restaurant servers, before starting work.
Food grade health certificate is as follows:
1, for the health certificate before the health check;
2, with ID card and personal crown-free one-inch color photo 2, get a medical examination form;
3, the fee office to pay the medical examination fee, paste the photo, fill in the name, gender and other basic information;
4, to complete all the medical examination The results of the physical examination will be processed if they meet the conditions for the issuance of health certificates, and will not be processed if the results of the physical examination do not meet the conditions for the issuance of health certificates.
The items to be checked for a health certificate:
1, chest radiography, checking for pneumonia, tuberculosis;
2, blood test for gammaglutaminase;
3, internal medicine checking for blood pressure, checking for any major cardiopulmonary diseases;
4, surgical checking for thyroid, breast, spine, joints of limbs, etc.
5, stool culture hollister france. p>5, stool culture of Vibrio cholerae, typhoid bacillus, paratyphoid bacillus, to check whether there is any of the above mentioned intestinal infectious diseases.
In summary, the law clearly stipulates that hepatitis B virus carriers are no longer prohibited from engaging in the catering industry, and announced the abolition of chefs, restaurant waiters and other four types of occupational personnel before the start of the hepatitis B program testing and threshold.
Legal basis:
Article 45 of the People's Republic of China **** and the State Food Safety Law
Food production and operation shall establish and implement a health management system for employees. People suffering from diseases that hinder food safety as stipulated by the health administrative department of the State Council shall not be engaged in contact with directly imported food.
Engaged in direct contact with food production and operation of food production and management personnel should be annual health checks, and obtain health certificates before going to work.
Article 126
In violation of the provisions of this Law, in any of the following cases, the food safety supervision and management department of the people's government at or above the county level shall order rectification and give a warning; if the person refuses to rectify the case, he or she shall be fined not less than 5,000 yuan and not more than 50,000 yuan; if the circumstances are serious, he or she shall be ordered to suspend production and business until the revocation of his or her license:
(1) If a manufacturer of food, food additives has not According to the provisions of the procurement of food raw materials and production of food, food additives to carry out testing;
(b) food production and operation of enterprises did not establish food safety management system, or did not comply with the provisions of the food safety management personnel equipped with or trained, assessed;
(c) food, food additives production and operation of the purchase of food is not checked when the license and the relevant supporting documents, or did not Establish and comply with the provisions of the purchase inspection records, factory inspection records and sales records system;
(d) food production and operation enterprises did not develop food safety accident disposal program;
(e) tableware, drinking utensils and containers holding direct access to food, not washed, disinfected or cleaning and disinfecting unqualified prior to use, or food service facilities, equipment, and not in accordance with the provisions of the regular maintenance, Cleaning, calibration;
(F) food production and operation arrangements for not obtaining health certificates or suffering from the State Council's administrative department of health regulations impede the food safety of persons engaged in contact with food directly in the work;
(VII) food operators do not comply with the requirements of the sale of food;
(VIII) health food manufacturers do not comply with the provisions of the food safety supervision and management department for the record, or not in accordance with the filing of the food safety management department. Department for the record, or not according to the filing of product formulations, production processes and other technical requirements of the organization of production;
(ix) infant formula food manufacturers do not food raw materials, food additives, product formulas, labels, etc., to the food safety supervision and management department for the record;
(j) special food manufacturers do not establish a production quality management system in accordance with the provisions of the production and effective operation of the management system, or do not regularly Submit a self-inspection report;
(k) food production and operation of food safety conditions are not regularly inspected and evaluated, or changes in production and operation conditions, not dealt with in accordance with the provisions;
(l) schools, child care institutions, nursing institutions, construction sites and other centralized dining units are not required to fulfill the responsibility for the management of food safety;
(xiii) food production enterprises, Food service providers did not develop and implement the production and operation process control requirements.