National vocational standards are the basic basis for the development of vocational education and the appraisal of talent skills. Based on the comprehensive results of science, technology and practical experience, it is an important task to promote the realization of the best order in the industry. A mature professional standard can not only meet the needs of human resource management; the needs of vocational education, training and talent skill evaluation, but also promote the development of the human resource market, thereby enhancing the overall quality of industry practitioners.

Source: CBCGDF

In order to build a foothold in the new era, implement new ideas, strengthen the spirit of chemical craftsmanship and professionalism, establish a national vocational skill standard system "oriented by professional activities and centered on professional ability". On July 16, the four national professional standards revision conferences were held under the auspices of the Food Green Standards Committee of CBCGDF: 《Soybean Producer》, 《Soy Sauce Producer》, 《Vinegar Producer》 and 《Condiment Evaluator》. These four conferences were held on the basement floor of Liubiju Museum.

Source: CBCGDF

Lingzhi Zhang, Director of the Standard Courses Division of the National Vocational Skills Appraisal Center, attended the meeting and introduced the revision requirements and working methods of the national vocational standards in detail. Experts from Beijing Food Science and Technology Management Association, Beijing Condiment Association, Beijing Daxing Sunshine Today Vocational Skills Training School and other institutions participated in the revision of this standard as members of the Green Food Green Standards Committee of the Green Association.

Source: CBCGDF

The General Office of the State Council pointed out “Notice on Further Strengthening of Food Conservation and Opposing Waste”, at present, the problem of food loss and waste in production, storage, transportation, processing, and consumption is still relatively important. How to take effective measures to reduce grain loss and improve the comprehensive utilization rate of grain has also become a new way for functional agencies and related enterprises to actively explore solutions to problems. The revision of the four professional national standards for condiments is of great significance for saving food production costs, improving standardization, resolving differences in standardization, and promoting and participating in international standardization activities in the condiment industry.

According to the Ministry of Human Resources and Social Security "Technical Regulations for the Preparation of National Vocational Skills Standards (2018 Edition)", the participating experts will be grouped on-site according to the four professional standards. An expert sub-committee will be set up, the leader will be selected to be responsible for the revision of this group.

After the kick-off session, experts from the four national professional standards revision groups held the first discussion to talk about specific revisions and draw up preliminary plans.

Author: Cherry

Edited by Millie

Translated by Estella

Original Chinese article: https://mp.weixin.qq.com/s/0kxbA48TGkf2v_iINMssaQ

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