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The General Rules for Market Access Examination of Food Quality and Safety (2004) also clearly stipulates that enterprises should have laboratories and food inspectors who meet the requirements and can complete the ex-factory inspection items stipulated in the examination rules. Food inspectors should be trained and assessed before taking up their posts.
First, the evaluation object:
Personnel in charge of food quality and safety standards and supervision and management positions in enterprises, managers, technicians and inspectors of food production enterprises, distribution units, quality supervision departments, food hygiene inspection departments and relevant scientific research management departments; Students from food and chemistry colleges.
Second, the identification content:
The basic knowledge and operational skills of food inspection required by the national vocational skill appraisal outline mainly include: 1. Sensory inspection technology in food inspection; 2. Chemical basis of food inspection; 3. Practical skills training; 4. Overview of food inspection; 5. Food professional analysis and inspection technology (by type of work); 6. Error analysis and data processing; 7. Chemical analysis and inspection technology; 8. Instrument analysis and inspection technology; 9. Microbiological inspection technology in food inspection.
Third, the identification method:
It is divided into theoretical examination and skill examination. After graduation, the Ministry of Labor and Social Security will issue the corresponding national vocational qualification certificate (long-term validity, no need for annual review).