First, new and temporary food employees must undergo health examination and receive health knowledge training before they can take part in the work. Persons who have not obtained the above-mentioned valid certificates shall not engage in food production and business activities.

Two, food production and marketing personnel must carry out health examination and health knowledge training every year, and obtain effective health certificates and health knowledge training before they can continue to engage in food production and marketing activities, otherwise, they shall not continue to engage in food production and marketing activities.

Three, who suffer 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 take part in direct contact with imported food, and be transferred from their posts according to regulations.

Four, food practitioners should adhere to the "four diligence". Wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. It is forbidden to wear long hair, long beard, long nails, hand ornaments, nail polish, clean work clothes and hats, smoke, eat snacks and do things unrelated to food production, processing and management.