Hepatitis B virus is a hepatophilic virus that is mainly infected through blood, body fluids, sexual contact and vertical transmission from mother to child. Hepatitis B is not transmitted through the respiratory and digestive tracts, and it is currently stipulated that hepatitis B patients can apply for health certificates as long as their liver function is normal, and they can also engage in catering-related occupations.

The Regulations for the Implementation of the Food Safety Law clearly stipulate that hepatitis B 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 project testing and threshold.