镇原县市场监管局举办全县流动厨师培训班 筑牢农村集体聚餐食品安全防线

Core Points - The training session aimed to enhance food safety management for rural collective dining and strengthen the responsibility awareness and risk prevention capabilities of mobile chefs [2] - Over 180 participants, including mobile chefs and deputy directors of market supervision from various townships, attended the training [2] Summary by Sections Training Focus - The training emphasized the core requirements of the "Food Safety Operation Specifications for Catering Services," covering key aspects such as raw material procurement, storage, processing, utensil cleaning and disinfection, and food sampling [2] - The session included a report on typical food poisoning cases from collective dining across the country, analyzing causes and lessons learned to enhance participants' food safety awareness and sense of responsibility [2] Assessment and Outcomes - To ensure the effectiveness of the training, a food safety knowledge test was conducted, with a pass mark of 80 points; 99.6% of participants passed the assessment [2] - The training significantly improved the professional skills and food safety operation capabilities of mobile chefs, laying a solid foundation for regulating rural collective dining activities and preventing food safety risks [2] Future Plans - The market supervision bureau plans to continue strengthening dynamic management and daily guidance for mobile chefs to improve rural food safety governance [2]