The contents and requirements of food training are as follows:

1. Training objectives

(1) Through on-the-job training, the law enforcement ability and management level of catering service supervisors will be comprehensively improved, administration according to law will be promoted, and law enforcement behavior will be standardized.

(2) provide training on food safety laws and regulations, food safety management system and basic knowledge of food safety for personnel in key positions of catering services, so as to encourage enterprises to establish the awareness of the first person responsible for food safety, strengthen the awareness of employees on food safety and self-discipline, improve their own food safety management level and prevent food safety accidents.

II. Training targets

(1) Food safety supervisors and coordinators of catering services of the Bureau.

(2) The personnel in key positions of catering service include the heads of medium-sized and above catering service units (including schools, enterprises and construction site canteens), full-time (part-time) food safety managers, rural local chefs, etc.

(3) Other catering employees in catering service units.

Extension of the basic definition of food safety:

Food safety means that food is non-toxic, harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. According to the definition of food safety, food safety is a public health problem that toxic and harmful substances in food affect human health. Food safety is also an interdisciplinary field that focuses on ensuring food hygiene and food safety, reducing hidden dangers of diseases and preventing food poisoning in the process of food processing, storage and sales, so food safety is very important.