SB/T 10512.4-2008 English PDFUS$319.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SB/T 10512.4-2008: Technical competence requirement for basic posts in retail industry. Raw food assistant Status: Valid
Basic dataStandard ID: SB/T 10512.4-2008 (SB/T10512.4-2008)Description (Translated English): Technical competence requirement for basic posts in retail industry. Raw food assistant Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: A10 Classification of International Standard: 03.100.01 Word Count Estimation: 12,124 Date of Issue: 2008-12-29 Date of Implementation: 2009-08-01 Regulation (derived from): ?Ministry of Commerce Announcement 2008 No.122 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the retail store employees should have fresh knowledge and skills. This standard applies to employees in retail stores for fresh appraisal skills and vocational training. SB/T 10512.4-2008: Technical competence requirement for basic posts in retail industry. Raw food assistant---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order. Technical competence requirement for basic posts in retail industry.Raw food assistant ICS 03.100.01 A10 Record number. 25507-2009 People's Republic of China domestic trade industry standard The basic job skills of the retail industry require fresh workers Released on December 12,.2008 2009-08-01 implementation Published by the Ministry of Commerce ContentForeword I Introduction II 1 Scope 1 2 Terms and Definitions 1 3 Basic requirements 1 4 Skills and corresponding business knowledge requirements 1 5 Meat freshman skilled livestock segmentation skills assessment quantitative 4 6 Training, assessment and certificate issuance 5 Appendix A (informative appendix) Meat Freshmen's Livestock Segmentation Skills Assessment Quantification Table 6 Appendix B (informative) Training, assessment and certificate issuance 7ForewordAppendix A and Appendix B of this standard are informative annexes. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is mainly drafted by. Shenzhen Retail Business Association, Wal-Mart (China) Investment Co., Ltd., Xinyijia Supermarket Co., Ltd. Division, Shenzhen Carrefour Commercial Co., Ltd. The main drafters of this standard. Yu Jian, Wang Jian, Lin Wenbin, Chen Cheng, Liping, Huang Wen, Zhao Ruyong.IntroductionWith the rapid expansion of retail chain enterprises, the shortage of talents in the retail industry has become an important factor restricting the rapid development of enterprises. Long term Since the liquidity of the grassroots employees in retail enterprises is large, the company lacks standardized training and assessment mechanisms for grassroots employees, which leads to the skills of grassroots employees. Can be mixed, making the cost of recruitment, evaluation, and assessment work rising, it is difficult to adapt to the needs of industry development. This standard relies on some of the top 100 national chain stores and other retail enterprises with rapid development and high level of operation in China's modern retail industry. Collect, summarize, organize, and refine the skills and corresponding business knowledge that should be mastered in the retail stores, and integrate the main business units such as department stores and supermarkets. The characteristics of the job functions of fresh workers, with due reference to the requirements of some foreign-funded enterprises in retail stores for grassroots employees, summarizing the advanced practices of many enterprises And considering the national laws and regulations on the retail industry, and put forward the skills and corresponding business knowledge that should be mastered in the retail store freshmen. Knowledge, and in the appendix, made specific and operational suggestions for the training and assessment of the personnel in the post, and cultivated the retail enterprises in a step-by-step manner. Talents support their strategic expansion and lay a good foundation. The basic job skills of the retail industry require fresh workers1 ScopeThis standard specifies the knowledge and skills that should be possessed by fresh workers in retail stores. This standard applies to the identification and vocational training of fresh-skilled employees in retail stores.2 Terms and definitionsThe following terms and definitions apply to this standard. 2.1 Personnel engaged in the inspection, processing, sales, storage, and breeding of fresh commodities in retail stores. There are two grades in this profession, which are ordinary freshmen and meat/aquatic freshmen. 2.2 The technical and operational capabilities of employees in the retail store's grassroots positions. 2.3 Learn for 1 hour as a standard class hour.3 basic requirementsFreshmen should have a higher education level than junior high school.4 Skills and corresponding business knowledge requirements4.1 Ordinary fresh workers Should comply with the provisions of Table 1. Table 1 General freshman skills and corresponding business knowledge requirements project jobscontentSkill requirement Assessment weight 100 points Corresponding business knowledge requirements personal health Be able to wear and work before and after leaving the job according to regulations Cleaning and disinfecting work. ready Appliance a) can arrange the required supplies as required; b) It is possible to check or turn on the fly killer and germicidal lamp according to the regulations and ensure Can be used normally. warehouse sort out a) According to the principle of first in, first out, according to the time of food entry and Unique attribute classification of food; b) Regular inspection of goods, timely removal of deterioration and expiration food; c) can accurately fill in the arrival and delivery period inventory labels; d) Ensure that the goods are stored off the wall.7 points in total10 points total grasp. Freshman requirements for employment. grasp. Common knowledge of the use of various cleaning and anti-virus appliances. grasp. Food entry and exit requirements; Knowledge related to warehouse management; Knowledge about food preservation; Supermarket Food Safety Practices. ...... |
