The food and beverage health certificate is handled in the centers for disease control and prevention or health centers.

1. The health certificate is the health certificate of preventive examination, which proves that the employee has the corresponding health quality. There are four types of health certificates: ABCD. Class A health certificate refers to the staff engaged in the catering industry who directly deal with food, or the staff of water plants or pharmacies. Class B health certificate is aimed at sauna, massage and other staff. Class C is aimed at property management staff. Class d is aimed at recruiters and radiation workers in general enterprises and institutions. Health certificate can be divided into: general health certificate, namely Class B, refers to the work that is not directly related to food, with relatively low requirements and a wide range of counterpart industries; Food health certificate, that is, Class A, is a document required by people engaged in the catering industry. The requirements will be relatively strict, because it is a direct first-line contact with food, so the requirements of physical examination will be slightly strict, that is, the culture of Salmonella and Shigella in stool must be negative, and physical examination should be conducted regularly.

2. The catering service certification certificate is a certificate to prove that catering service enterprises meet certain standards and requirements, which is issued by an authoritative organization to improve the quality and safety of catering services. Food and beverage service certification is mainly divided into two categories: national certification and local certification. National certification is a certificate issued by relevant state departments, which is mainly divided into two categories: ISO22111 is an international food safety management system standard to ensure the safety of food in the process of production, processing, storage and transportation. Catering enterprises that have passed ISO22111 certification can prove that their food safety management level has reached international standards; HACCP is a hazard analysis and critical control point system, which aims to ensure the safety of food in the production process. The catering enterprises certified by HACCP can prove that the safety in the food production process is effectively controlled. Local certification is a certificate issued by relevant local departments, mainly to meet local market demand and regulatory requirements.