Food Inspector (Junior)

Author: Xu Chun, Editor-in-Chief
Publisher:
Publish Date: 2006-01-10
Features: This book is compiled based on the knowledge and skill requirements of the "National Occupational Standard for Food Inspector" at the primary level, following the principles of job training needs. The main content of this book includes: Professional Ethics and Related Laws and Regulations; Basic Knowledge of Food Inspection; Preliminary Preparation for Inspection and Instrument Maintenance; Inspection of Grains, Oils, and Their Products; Cakes and Candies; Dairy and Dairy Products; Liquor, Fruit Wine, and Yellow Wine; Beer; Beverages; Canned Foods; Meat, Eggs, and Their Products; Seasonings; Pickled Products; Tea Inspection. At the end of the book, there is a test bank and answers to facilitate enterprise training, assessment and certification, and self-assessment for readers. This book is primarily used as a teaching material for enterprise training departments, vocational and technical skill assessment training institutions, re-employment and migrant worker training institutions. It can also be used as a teaching book for technical schools, secondary vocational schools, and various short-term training classes.