Building a modern food safety training system In 2007, the total output value of China food industry exceeded 3 trillion yuan, and China food industry continued to maintain a sustained, healthy and stable development momentum. The quality and safety level of food products in China has been steadily improved, the food safety control level of processing enterprises has been gradually improved, and the quality level of food practitioners has also made great progress. But at present, the food safety situation is still grim. There are many factors that affect food safety, among which "human" factor is one of the important links that affect and determine the level of food quality and safety. 1. The influence of the quality level of food employees on food safety management. Food safety management is a systematic project, and both food production enterprises and food supervision departments play an important role. The influence of the quality level of food employees on food safety management is mainly manifested in the following two aspects: First, the quality level of personnel directly affects the control of food production process and the quality and safety of products. Modern engineering management thought puts forward six elements of "human-machine-physical method environmental measurement", and lists human factor as the first element. The international community and relevant food safety organizations also attach great importance to the important role of "people" in the whole food safety activities. At present, the main regulations and standards of international food safety management system, such as General Principles of Food Hygiene of cac (Codex Alimentarius Commission), food gmp standards of fda of the United States, iso9000 series standards, iso22000 standards, brc standards, etc. , manpower training is listed as one of the important terms. The activities of "people" run through the whole industrial chain from farmland to dining table. In all aspects of food processing, people's health awareness, operational level, technical ability and management level directly affect the control of food production process and the quality and safety level of food. Second, the quality level of personnel affects the effectiveness of food safety supervision and supervision. Food safety supervision and management in China has a history of more than 50 years. At present, in order to ensure food safety, the China Municipal Government has established the concept of whole-process supervision, adhered to the working idea of putting prevention first and treating at the source, and formed a supervision work pattern of "unified national leadership, local government responsibility, departmental guidance and coordination, and joint action by all parties". Food safety supervision departments have a clear division of labor, close cooperation and mutual connection, forming a strict and complete supervision system. According to incomplete statistics, at present, there are nearly 1 10,000 employees in food hygiene and food safety supervision and management departments in China. The professional technical ability, judgment ability, organization ability, factory inspection level and understanding of laws, regulations and standards of food safety supervisors have an important impact on the effectiveness of food safety supervision and supervision. 2. The situation of food employees and the development of food safety training in China At present, there are 448,000 food production enterprises in China with about 4.5 million employees. If the catering industry is added, the number of employees will be even greater. At present, China's food practitioners and food safety training have the following characteristics: 2. 1 The quality level of food production practitioners is quite different and the distribution is uneven. China is a big agricultural country, and the food industry is closely related to agriculture. Food is one of the important pillar industries of China's national economy, with large scale and wide distribution area. The quality level of food employees varies greatly in terms of academic level, professional and technical ability and geographical distribution, and the distribution is uneven. Most industries in the food industry are labor-intensive industries with low barriers to entry, such as meat products, aquatic products, slaughtering and processing, and some canned food processing. The factory workers are mainly rural surplus labor, but in some industries with relatively high degree of industrialization, such as beer, beverage and dairy manufacturing, the quality of factory operators is relatively high. Some large enterprises have established national laboratories or national scientific research centers, and a large number of highly educated talents with master's degree or above are concentrated in these institutions. A few enterprises have also set up postdoctoral mobile stations. The quality level of employees in food enterprises in the eastern coastal areas is higher than that in the central and western regions. 2.2 The professional ability of food supervision practitioners needs to be improved. Because food safety supervision and management in China are mostly administrative departments, some food safety supervision and supervision personnel have limited professional and technical ability, especially food safety supervision departments at or below the county level, which lack professional guidance and technical training in implementing food safety supervision and management and handling food safety accidents, resulting in certain food safety hazards. There are 28 categories and 525 kinds of food in China. There are great differences between different food types in the sources of food raw materials, processing technology, equipment characteristics, processing environment, main hazards and key control links, especially some foods with new resources and new technologies, such as foods with biotechnology, have higher technical complexity. In addition, food safety involves hygiene, chemical engineering, mechanical engineering, material engineering, information technology, biotechnology, architectural design, nutrition and many other disciplines. All these factors put forward higher requirements for food safety supervisors. However, at present, most of China's huge food safety supervision teams need to go deep into enterprises in different industries to carry out supervision and inspection, and their professional and technical capabilities need to be improved urgently. 2.3 The social environment does not pay enough attention to food safety training. Compared with other industries such as electronics, automobiles and it. Food processing enterprises do not pay enough attention to food safety training, and most enterprises meet the needs of some certification audits. A well-done enterprise will make a food safety training plan every year, and regularly send employees or external teachers to conduct food safety training for employees, but often only pay attention to the training process and ignore the evaluation of the training effect. Management standards such as iso22000 and iso900 1 all put forward clear requirements for personnel training, but in the actual audit process, enterprises did not do a good job in evaluating the implementation and effect of training. At present, China has identified 40 certification training institutions, which can carry out quality and food safety certification training for middle-level and above managers in food enterprises. 47 colleges and universities set up food science and engineering majors to transport high-level food technology talents for the society. Quality and technical supervision and entry-exit inspection and quarantine departments at all levels are also improving the food safety training system for enterprises and supervisors. 3. Suggestions on building a modern food safety training system Generally speaking, China's food safety training is far from meeting the needs of food safety management, and it is necessary to further strengthen the construction of food safety training system. Building a modern food safety training system and improving the quality level of employees in the food industry is one of the important measures to improve the food quality and safety level in China. 3. 1 We should actively introduce new training forms such as online training. Online training and online learning have become one of the mainstream teaching methods in the information age. Compared with traditional classroom teaching, it has many advantages: the training cost is greatly reduced. For the traditional face-to-face training, food enterprises are often subject to production arrangements, travel expenses and other factors, making the training cost high. Network training can greatly reduce travel costs and personnel costs, thus greatly improving the enthusiasm and initiative of enterprises to implement food safety training. Flexible arrangement of study time. Network training is not limited by teachers and places. Students can realize self-help personalized learning according to their study plan, study time, study place and study intensity, which is more suitable for the needs of modern work rhythm. Teaching management is more scientific. With the help of the learning management system of network training, we can effectively control the training process, quantitatively evaluate the training effect, optimize the learning process of students and improve the learning effect. Due to the objective conditions of enterprises in the food industry, online training is difficult to popularize on a large scale. However, for some large food enterprises, food professional colleges and food safety supervision departments, actively introducing online training technology can provide basic knowledge and operational skills training for food practitioners and graduates without high investment. 3.2 Strengthen food safety training for employees in small and medium-sized enterprises and food workshops. Among the 448,000 food enterprises in China, there are 353,000 small enterprises and workshops with less than 10 employees, accounting for 78.8%. These areas and people are the "blind areas" of food safety training, and also the places where food safety accidents frequently occur. Therefore, it is necessary to actively organize the training of these small enterprises and workshops on the basic knowledge of food safety, hygiene operation knowledge and food hygiene knowledge, develop training materials for these small enterprises and workshops, and train teachers for these enterprises. 3.3 Building a consumer-oriented food safety consumption knowledge training system Many food safety problems and hidden dangers are not only related to the production process, but also the food safety awareness of consumers and the cultivation of food hygiene habits in daily life are important factors that constitute food safety hidden dangers. In addition, there are more than 900 million rural food consumers in China, and these people are in urgent need of publicity and education on food safety knowledge. Relevant government departments should actively organize food safety education for rural consumers, establish a food training system for grass-roots food safety supervision departments, and establish food safety training mechanisms at all levels. More and more enterprises have realized the importance of food safety training, and gradually take training as one of the main investment directions. People are one of the core elements of the food safety management system, so training should not only be the business of enterprises, but also the government, schools and certification consulting institutions should shoulder the heavy responsibility of food safety training. Training should not be a mere formality, but should be truly implemented. Adopting advanced teaching methods, developing suitable training materials, cultivating excellent training teachers, establishing a good food safety training mechanism and forming a good social environment that attaches importance to training are important factors in building a modern food safety training system.