1. Restaurant employees must undergo physical examinations every year and work with health certificates issued by the health department.

2. Restaurant employees must keep their work clean and tidy. If there are stains, they must be cleaned and replaced in time. Their hair must be tied up in a work cap.

3. People suffering from respiratory inflammation or oral diseases should temporarily break away from contact with oral food to strictly prevent food contamination.

4. Do not spit anywhere. Don't smoke, don't wear slippers, don't wear rings, and wash your hands before and after operation. The health requirement for those engaged in the catering industry is that food producers and operators should establish and implement a health management system for employees. Employees must be checked for viral hepatitis, dysentery, typhoid fever, active tuberculosis, skin diseases, medical and surgical routines, chest X-rays, fecal bacteriological culture (this is not available in some areas), etc., and they are in good health. Persons suffering from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases, as well as persons suffering from active tuberculosis, purulent or exudative skin diseases and other diseases that may hinder food safety, shall not engage in work that comes into contact with directly imported food. . And production and operation personnel should undergo health examinations every year and obtain health certificates before they can participate in work.

Legal basis:

Article 7 of the "Regulations on Health Management of Public Places" Personnel who directly serve customers in public places must hold a "Health Certificate" Able to do their job. Those suffering from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases, and other diseases that are harmful to public health must not engage in direct customer service work until they are cured.

Article 23 of the "Regulations on the Implementation of the Food Safety Law of the People's Republic of China" stipulates: Personnel engaged in work that comes into contact with directly imported food are suffering from dysentery, typhoid fever, viral hepatitis A, and hepatitis E. For those who suffer from viral hepatitis and other digestive tract infectious diseases, as well as active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food safety, food producers and operators should adjust them to other positions that do not affect food safety. . Catering service providers should establish a daily morning inspection system. Personnel who have symptoms such as fever, diarrhea, skin wounds or infections, pharyngeal inflammation, etc. that may hinder food safety shall leave their jobs immediately. They may not return to work until the cause is identified and the symptoms that may hinder food safety are cured.

Article 45 of the "Food Safety Law" stipulates: Food producers and operators should establish and implement a health management system for employees. Persons suffering from diseases affecting food safety specified by the health administrative department of the State Council shall not engage in work that comes into contact with directly imported food. Food production and operation personnel engaged in work that comes into contact with directly imported food should undergo health examinations every year and obtain a health certificate before starting work.