Course title: sharing of health norms for food cold chain logistics
— interpretation of the national standards for food safety (gb 31605-2020) national code of health for cold-chain food logistics
Opening hours: 20 april 2023, 1930-2100
Speaker: liu templeyu
Introduction to courses:
Our total demand for cold-chain logistics in 2020 was 265 million tons, an increase of 13. 69 per cent over the same period. The demand for cold-chain logistics continues to thrive as consumption levels and capacities of urban and rural residents increase. In the context of epidemic control normalization, cold-chain logistics grew strongly in 2021, with total market demand exceeding 270 million tons. The total demand for cold-chain logistics is expected to exceed 360 million tons in 2023。
Food products, especially those at high risk of perishable foods, need to safeguard the taste and quality of food by controlling temperature and time control, resulting in an increasing use of cold chain logistics to transport fresh, frozen food. Managing the security of cold-chain logistics by limiting the control of processes such as interfaces, transport distribution, storage, personnel and management systems is a strategic investment that deserves in-depth reflection and effort。
In order to help food workers to improve their ability to solve practical problems and improve their vocational skills, the fédération conservatoire has launched a series of live courses to improve the practical skills of food “feeding food”. The aim is to provide practical food courses for food workers and help food workers upgrade their vocational skills。
The course was presented by mr. Liu templeu, who will lead the study of the code of health for food cold chain logistics, taking into account his many years of experience in food safety management, and provide us with a step-by-step understanding of the control elements of the process for the transport of food cold chain through national standards. Through this course, knowledge can be better understood and penalties avoided。
Main elements:
1 scope
2 terminology and definitions
3 basic requirements
Four, turn over
5. Transport distribution
6, storage
7. Personnel and management systems
8. Retroactivity and recall
9. Document management
Teacher profile:
Liu temple, a senior expert in food safety in the catering industry, spent more than 10 years visiting tens of thousands of restaurants, hotels and trying to make food safe enough to see, understand, and do it through humorous landing training. Mr. Liu is a food safety instructor at the chinese cooking association, a food safety lecturer at the beijing cooking association, a food safety lecturer at the mets university, a food safety lecturer at ali's local life, a food partner network, and an expert at tavern. He has been deeply involved in the drafting, training and vetting of regulations for the beijing quality catering model。
There's a live presentation in the food for all series:
In order to help food operators improve their ability to solve practical problems at work and to upgrade their vocational skills, the food partnership network online learning platform foods has launched in august 2022 a series of live updates on the practical skills of food “feed-for-food” foods. The courses are based on practical work and are aimed at providing practical courses for food operators and helping food workers to upgrade their vocational skills。
The “fine for food” series, which provides knowledge services free of charge to food operators, has been conducted in more than 30 editions, each with a lecture and an online answer of about one hour. It covers the legal risk management of food operators, the management of food electrician platforms, techniques for testing food agricultural and veterinary medicines, the planning and storage design of food factories, and the management of catering operations。
In order to better fit the real needs of food operators, to enhance the purpose of the “feed-in” service, to expand the “feed-in” content, live cooperation is being recruited and negotiations are welcome。
Collaborative contacts: ms. May 13345164312 (miscular equivalent)。
Posters were sent to invite more friends to study free:
Note:
Computer viewer link: https://study. Foodmate. Net/web/zbk/detail? Id=1136
This live broadcast is free of charge and is available on-demand, free of charge to vip members, and attention is drawn to the food and food products public journal。
Note:
1. Civilization, respect for teachers and observance of classroom order。
2. A micro-mail alert is sent before the start of the course。
3. 15 minutes before the start of the course, you will have access to the live booth for interactive exchanges。
4. If you have a problem with the live broadcast, contact the client's e-mail or add the e-mail to the graph 2d code。
