1. Employees should have a health check-up once a year and take up their posts with a health certificate. New employees must pass physical examination and training before they can take up their posts;

2. Establish employee health files, archive the original or copy of employee health certificate according to post classification, and organize employees to have health examination before expiration to ensure that the health certificate is within the validity period.

3. Employees suffering from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in direct contact with imported food.

4. A daily pre-job health check system shall be implemented, and the team leader shall check the personal hygiene and health status of each employee one by one before going to work every day, and make detailed records.

5. Employees should maintain good personal hygiene, wear clean work clothes and working caps when operating, and special operators should wear masks, and their hair should not be exposed. They should not keep long nails, paint nail polish or wear ornaments.

6, should wash your hands before mount guard operation, the operator should be kept clean. When touching food eaten directly, you should always wipe your hands with 75% alcohol for disinfection.

7. Consciously accept the internal health morning inspection system; And memorize the health knowledge and what you should know in this position.

8. Before going to the toilet, you must change your work clothes. After going out to the toilet, you must wash your hands and put on your work clothes again before you can enter the food business premises.