T/FDSA 018-2021 Food Safety Manager

Scope

Scope: This document specifies the applicable university majors, target occupational positions (groups), professional skill levels, and corresponding skill requirements, application conditions, and evaluation methods for food safety managers. This document applies to the training, assessment, and evaluation of food safety managers in food production and operation enterprises (including food sales (including food cold chain) and catering services) in accordance with the requirements of the Food Safety Law of the People's Republic of China. It can also be used as a reference for the training, assessment, and evaluation of food safety managers in other food production and operation enterprises, as well as for teaching and assessment of students majoring in food safety in secondary and higher vocational schools. Main technical content: GB 2760 National Food Safety Standard - Standards for the Use of Food Additives; GB 2761 National Food Safety Standard - Limit of Mycotoxins in Food; GB 2762 National Food Safety Standard - Limit of Contaminants in Food; GB 2763 National Food Safety Standard - Maximum Residue Limits of Pesticides in Food; GB 7718 National Food Safety Standard - General Principles of Labeling for Prepackaged Food; GB 14881 National Food Safety Standard - General Hygiene Requirements for Food Production; GB 19538 Hazard Analysis and Critical Control Points (HACCP) System and Its Application Guidelines; GB/T 22000 Food Safety Management System - Requirements for Various Organizations in the Food Chain; GB 31605 National Food Safety Standard - Hygiene Standards for Food Cold Chain Logistics; GB 31621 National Food Safety Standard - Hygiene Standards for Food Operation Processes; GB 31654 National Food Safety Standard - General Hygiene Requirements for Catering Services.

Development Information

Related Standards