□ Ye Jinfu
Recently, the Beijing Municipal Bureau of Market Supervision organized the market supervision departments of various districts to carry out health certificate supervision and inspection activities for employees of catering service units.
Among them, the Tongzhou District and Daxing District Market Supervision Bureau investigated and dealt with 11 illegal acts of using fake health certificates, and 11 suspected illegal catering service units were investigated by the market supervision department.
Thirty-seven catering service staff with false certificates were administratively detained by the public security department.
As we all know, the health certificate, as a "standard" certificate in the catering industry, is not only an effective proof that the employees are healthy and free from infectious diseases, but also a prerequisite for engaging in work with directly imported food.
my country's Food Safety Law clearly stipulates that those who suffer from diseases that hinder food safety as prescribed 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 who work in contact with directly imported food shall undergo an annual health check, and can only work after obtaining a health certificate.
It can be seen that the health certificate is a very important "health certificate" for the catering industry. It is by no means optional, let alone using fake health certificates.
However, in real life, a small number of catering practitioners disregard food safety and even use fake health certificates to work.
Just imagine, as a catering practitioner, if he uses a fake health certificate to work, once he suffers from certain diseases, it may contaminate the food, cause the disease to spread, and then threaten the health of consumers.
The health certificate of catering practitioners cannot be faked.
This time, the Beijing Municipal Public Security Department imposed a penalty on 37 catering practitioners who used fake health certificates, which undoubtedly has a certain warning significance.
This is not only a severe punishment and deterrent to these parties, but also a warning and deterrence to other catering practitioners.
It can be said that "being detained with a fake health certificate" is a vivid warning and education lesson.
To crack down on the "use of fake health certificates" by catering practitioners, in addition to taking necessary legal measures to severely punish them, it is also necessary to strengthen source governance.
On the one hand, the gate should be strict.
Catering service units should strictly formulate and implement the health management system for employees. When recruiting, they should carefully check the authenticity of the health certificate of the hired personnel. They cannot only ask for health certificates or health cards, and it is strictly forbidden to hire personnel who obtain health certificates through informal channels; strengthen Pre-employment health checks for employees are responsible for the health management of employees. It is strictly forbidden for employees of the organization to obtain health certificates through informal channels.
On the other hand, supervision should be in place.
The food safety committee, market supervision and other functional departments should actively assume the main responsibility for supervision, and carry out all-round and whole-chain strict supervision and inspection on whether the catering practitioners are certified to work. In case of fraudulent certificates, we should adopt a "zero-tolerance" attitude, and punish them severely, so as to force food and catering enterprises to abide by the law and require employees to hold certificates in strict accordance with relevant regulations.
The author believes that as long as the checks are strictly controlled, the supervision is in place, and supplemented by legal swords, it will be possible to effectively prevent and prevent illegal acts such as "using fake health certificates" by catering practitioners, so as to ensure the healthy development of the catering industry, and effectively protect the vast number of consumers. "Safety on the tip of the tongue".
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