The process of handling the health certificate of catering employees is as follows:

1. Bring your ID card and two one-inch color photos without a hat, and go to the relevant department to ask the staff about the specific process first. Generally, you will go to the table collection office to get the form, fill in the personal basic information, paste the photos, then go to the price drawing office to draw the price, and then go to the payment office to pay the medical examination fee;

2. Then carry out various physical examinations one by one. First, take blood from the examination room (usually before 9: 11 a.m. every day), and press for about five minutes after blood collection to avoid further bleeding. Then do anal examination, mainly to check whether there are infectious diseases such as Escherichia coli and hepatitis. If there are anal diseases, tell the doctor in advance. After that, it is the routine examination of internal medicine and surgery. The internal medicine mainly measures blood pressure and listens to the heartbeat. Then go to the chest X-ray room for chest X-ray;

3. After the physical examination, ask the staff about the time and place of training on health laws and regulations;

4. Those who pass the training and physical examination can go to the relevant places to collect them.

The following documents are required for the health certificate of the catering office:

1. The identity certificate of the party concerned;

2. The business license of the enterprise or the license of individual industrial and commercial households;

3. Food sales license;

4. Proof that the production and operation equipment meets the health standards;

5, and the proof that food raw material handling and food processing meet safety requirements, etc.

The items to be checked in the catering health certificate are as follows:

1. Surgical examination: height and weight, spine and limbs, thyroid gland, 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.

to sum up, food producers and marketers who are exposed to directly imported food should have an annual health check-up and obtain a health certificate before taking up their posts.

Legal basis:

Article 45 of the Food Safety Law of the People's Republic of China

Food producers and business operators shall establish and implement the health management system for employees. Persons suffering from diseases that hinder food safety as stipulated by the administrative department of health of the State Council shall not engage in the work of contacting directly imported food.

food producers and marketers who are engaged in the work of contacting directly imported food should have an annual health check-up and obtain a health certificate before taking up their posts.