What items are examined in the health certificate of catering staff, as follows:

1. Surgical examination: height and weight, spine and limbs, thyroid, skin and lymph nodes, anus and genitals, 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, heart tube, liver, spleen, nervous condition, etc.

4. ENT examination: vision, color vision, hearing, nose, mouth and throat;

5. Liver function test: mainly check whether transaminase is normal.

which workers need to apply for health certificates:

1. Personnel engaged in food and drinking water production and management, cosmetics production personnel, and personnel who directly serve customers in public places. Anyone who suffers from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis (excluding pathogen carriers), active pulmonary tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene and public hygiene shall not engage in food contact with the direct population or directly serve customers before being cured;

2. Personnel engaged in food production and operation, personnel in charge of drinking water supply and management, and production personnel of cosmetics production enterprises; People who directly serve customers in hotels, cafes, bars, teahouses, public bathrooms, barbershops, beauty salons and swimming pools have a physical examination once a year. Personnel who directly serve customers in other places have a physical examination every two years.

to sum up: in China, catering staff engaged in medicine, water conservancy, beauty industry and other related work are required to apply for health certificates according to law. When applying for health certificates, they should provide their ID cards. As for the items to be inspected, they are generally the above. Applicants need to cooperate with the staff's inspection process according to law when applying for health certificates.

Legal basis:

Article 23 of the Regulations for the Implementation of the Food Safety Law of the People's Republic of China

Food producers and business operators shall establish and implement the health examination system and health record system for employees in accordance with the provisions of Article 34 of the Food Safety Law. If the personnel who are in contact with food directly imported suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, as well as diseases that hinder food safety such as active pulmonary tuberculosis, suppurative or exudative dermatosis, food producers and operators shall adjust them to other jobs that do not affect food safety. There is no provision for the examination of hepatitis B.