Food Inspector (Intermediate)

Author: Huang Gaoming
Publisher:
Publish Date: 2005-12-01
Features:
- Broad Coverage—Multiple trades and levels, tailored to your needs.
- Strong Practicality—Focus on professionalism and skills, easy to master.
- Scientific Layout—Categorized by levels and fields, easy to train.
- Convenient Assessment—Question banks, test papers, and answers are all included.
- Authority—Based on the latest National Occupational Standards, written by over 200 experts, engineering technicians, teachers, technicians, and senior technicians from relevant industries.
- Practicality—With the principle of "practical and sufficient," it is compiled according to job training needs. Skills are the main thread, with theory and skills integrated, emphasizing the mastery of essential professional knowledge and skills. Highlights the "new" aspect, ensuring "knowledge is new, processes are new, technology is new, equipment is new, and standards are new."
- Scientificity—Each trade’s primary, intermediate, advanced, and technician (including senior technician) levels are logically connected, step-by-step, providing a scientific ladder-type training framework for high-skill talent cultivation. To meet practical training needs, 15 public basic textbooks are separately compiled for foundational knowledge shared by multiple trades.
- Integration—Each chapter begins with training highlights and ends with review questions. The book includes a test bank and answers at the end, as well as self-assessment theory and skill simulation papers. Additionally, VCD discs are provided for 7 textbooks to meet demand. This integration facilitates enterprise training and assessment while enabling self-study for learners.
- Novelty—To enhance readability, the book uses a two-color layout and adds marginal notes for key, difficult, and knowledge-assessment points, helping training and assessment focus on priorities and improve efficiency.
This book is based on the knowledge and skill requirements of the National Occupational Standards for primary reinforcement workers, compiled according to the principles of job training needs. The main content includes:
- Preliminary preparation for inspection and maintenance of instruments and equipment
- Inspection of grain, oil, and their products
- Inspection of pastries and candies
- Inspection of dairy and dairy products
- Inspection of baijiu, fruit wine, and yellow wine
- Inspection of beer
- Inspection of beverages
- Inspection of canned food
- Inspection of meat and egg products
- Inspection of condiments and pickled products
- Inspection of tea
Each chapter ends with review questions, and the book includes a test bank and answers at the end for enterprise training, assessment, and self-assessment by readers.
This book is primarily used as a textbook for enterprise training departments, vocational skill assessment training institutions, re-employment, and migrant worker training institutions. It can also serve as a teaching material for technical schools, secondary vocational schools, and various short-term training classes. Additionally, it is suitable as a reference for students majoring in food engineering, food inspection, and related light chemical industries at universities and colleges.