Candidates who have been rejected by food service establishments because they are positive for the surface antigen of hepatitis B will be allowed to apply for a “health certificate” for entry into the industry. The reporter learned from According to the recently implemented Regulations for the Implementation of the Food Safety Law, hepatitis B virus carriers are no longer listed as persons prohibited from “engaging in work that involves contact with directly imported food”. This also means that the relevant people are not allowed to enter the catering industry will become history. The Food Hygiene Law of the People’s Republic of China, promulgated and implemented in 1995, stipulates that anyone suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen) shall not take part in contact with directly imported food work. In China, this provision for the main groups are chefs, food preparation workers, waiters and other catering industry practitioners. However, hepatitis B is a disease transmitted through blood and other body fluids, not a digestive tract infectious disease, there has long been a consensus in medicine. The World Health Organization has also made it clear that hepatitis B virus is not transmitted through contaminated food or water. Therefore, the refusal to allow Hepatitis B virus carriers to take up catering work had aroused the dissatisfaction of many people. According to the newly issued Regulations for the Implementation of the Food Safety Law, “viral hepatitis” in the Food Safety Law is specifically categorized as “viral hepatitis A, viral hepatitis E”, and it is clearly pointed out that those who are engaged in contact with directly imported food suffer from dysentery, Typhoid fever, viral hepatitis A, viral hepatitis E and other infectious diseases of the digestive tract, as well as suffering from active tuberculosis, purulent or exudative skin diseases and other food safety impediments to the disease, food production operators should be adjusted to other jobs that do not affect food safety.