According to the Food Safety Law of the People's Republic of China and the Guidelines for the Training and Management of Employees in Food Production and Marketing Enterprises, food safety managers should receive no less than 41 hours of food safety training every year.

1. Food safety management personnel refer to relevant personnel responsible for food safety management in enterprises, including employees in food production, marketing, catering and other fields. These personnel are an important force to ensure food safety, and they must have corresponding knowledge and skills in food safety. According to the regulations, food safety managers should receive no less than 41 hours of food safety training every year to ensure that they have enough knowledge and skills in food safety, can effectively perform their duties and ensure the safety and quality of food.

second, the training content should be targeted at the risk points in food production, management, catering and other links according to the actual situation of food categories, business types, processing and production processes, and the use of food additives involved in the enterprise, so as to ensure that managers can master the relevant knowledge, skills, laws and regulations on food safety. Enterprises should establish food safety training files, record the training content, time, participants and other information for inspection.

third, the training of food safety management personnel is one of the important measures to ensure food safety, and enterprises should attach great importance to it and organize it carefully. At the same time, the government supervision department should also strengthen the supervision and inspection of enterprise food safety training to ensure the effectiveness and standardization of the training work.

canteen management scheme and measures

1. Improve the quality of the company's canteen work, build a food quality supervision and control system, fully implement the company's employee welfare measures, and establish a good image of the company among all employees.

2. Effectively manage and control the canteen welfare expenses in the company's budget, establish and improve the management mechanism of canteen expenses, rectify the unreasonable imagination in the use of food welfare expenses, and make contributions to the company's revenue increase and expenditure reduction.

3. Standardize the operating procedures of canteen work, strengthen the management of canteen hygiene quality by means of behavior evaluation and performance evaluation of cooks, and prevent employees from getting sick from mouth to mouth.