This standard specifies the knowledge and skills that fresh food workers in retail stores should have. This standard applies to the appraisal and vocational training of the skills of fresh food workers in retail stores. SB/T 10512.4-2008 Skill requirements for grassroots positions in the retail industry Fresh food workers SB/T10512.4-2008 Standard download decompression password: www.bzxz.net
This standard specifies the knowledge and skills that fresh food workers in retail stores should have. This standard applies to the appraisal and vocational training of the skills of fresh food workers in retail stores.
Both Appendix A and Appendix B of this standard are informative appendices.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
The main drafting units of this standard are: Shenzhen Retail Industry Association, Wal-Mart (China) Investment Co., Ltd., Xinyijia Supermarket Co., Ltd., and Shenzhen Carrefour Commercial Co., Ltd.
The main drafters of this standard are Yu Jian, Wang Jian, Lin Wenbin, Chen Cheng, Li Ping, Huang Wen and Zhao Ruyong.

Foreword I
Introduction II
1 Scope 1
2 Terms and definitions 1
3 Basic requirements 1
4 Requirements for skills and corresponding business knowledge 1
5 Quantification of livestock cutting skills assessment for meat and fresh produce technicians 4
6 Training, assessment and issuance of certificates 5
Appendix A (Informative Appendix) Quantification table for livestock cutting skills assessment for meat and fresh produce technicians 6
Appendix B (Informative Appendix) Training, assessment and issuance of certificates 7

ICS 03. 100. 01
Registration number: 25507—2009
People's Republic of China domestic trade industry standard SB/T10512.4—2008
Technical competence requircment for raw food assistant
hasic posts in retail industry-Raw food assistant2008-12-29Release
Ministry of Commerce of the People's Republic of China
2009-08-01Implementation
SB/T 10512. 4—2008
Terms and definitions
Basic requirements
Requirements for skills and related business knowledge
5Quantification of assessment of skills for fresh meat cutting technicians 6 Training, assessment and issuance of certificates
Appendix A (informative appendix)
Qualification table for assessment of fresh meat cutting technicians Appendix B (informative appendix)
Training, issuance of assessment certificates
Appendix A and Appendix B of this standard are both informative appendices. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. SB/T 10512.4-2008
Drafting of this standard. Units: Shenzhen Retail Industry Association, Wal-Mart (China) Investment Co., Ltd., Xinjia Supermarket Co., Ltd., Shenzhen Jiadongfu Commercial Co., Ltd. The main drafters of this standard: Yu Jian, Zhu Jian, Lin Wenbin, Chen Cheng, Li Ping, Huang Wen, Zhao Ruyong
SB/T 10512.4--2008
With the rapid expansion of seasonal retail chain enterprises, the shortage of talent in the retail industry has become an important factor restricting the rapid development of enterprises. However, due to the high turnover of grassroots employees in retail enterprises and the lack of standardized training and assessment mechanisms for grassroots employees, the skills of grassroots employees have not been fully utilized, which has increased the costs of recruitment, pricing and assessment. In order to meet the needs of industry development, this standard promotes the development of some of the top 100 national chain stores and other retail enterprises with relatively fast development and high management level in my country's modern retail industry. By collecting, summarizing, organizing and refining the skills and corresponding business knowledge that fresh food workers in their retail stores should master, it integrates the job responsibilities of fresh food workers in major formats such as department stores and supermarkets. Based on the job characteristics, this standard appropriately refers to the requirements of some foreign-funded enterprises’ retail stores for grassroots employees, summarizes the advanced practices of many enterprises, and considers the various laws and regulations of the country on the retail industry. It proposes the job skills and corresponding business knowledge that fresh food workers in retail stores should master. In the appendix, it provides specific and highly operational suggestions on the training and assessment of personnel in this position, laying a good foundation for retail enterprises to cultivate talents in an orderly manner and support their development. 1 Scope
Skill requirements for retail grassroots positions
This standard specifies the knowledge and skills that fresh food workers in retail stores should possess. Fresh food workers
This standard applies to the appraisal and vocational training of the skills of fresh food workers in retail stores. 2 Terms and Definitions
The following terms and definitions apply to this standard.
Raw food assistant
A person who is engaged in the inspection, processing, sales, storage and breeding of fresh goods in retail stores. This occupation has two levels, namely ordinary raw food assistant and meat/aquatic raw food technician. 2.2
Skill requirementstechnicalcompeleneerequircmentThe technical and operational capabilities that retail field grassroots positions should have. 2.3
Standard learning unitOne full hour of learning is one standard learning hour.
Basic requirements
Raw food assistant should have a junior high school education or above, skills and corresponding business knowledge requirements
4. 1 Ordinary fresh food workers
should comply with the requirements of Table 1.
Table 1 Skills and corresponding business knowledge requirements for ordinary fresh food workers Item
Skill requirements
Can wear and disinfect before going to work and when leaving the post according to regulations,
Can place the necessary supplies according to regulations
Can check or turn on fly-killing lamps and sterilizing lamps according to regulations, and ensure that they can be used correctly.
Can sort food according to the first-escape-first-out principle according to the time of food entering the warehouse and special categories;
Can conduct regular inspections on goods and remove spoiled and expired food in a timely manner;
Can accurately fill in the arrival and shelf life inventory labels; Can ensure that goods are stored away from walls and the ground.
Assessment weight
100 points
Total 7 points
10 points
SB/T 10512. 4—2008
Business knowledge requirements
Requirements for fresh food personnel to take up their posts.
References:
Common knowledge of the use of various cleaning and killing tools. Support:
Food in and out requirements:
Knowledge related to warehouse management;
Knowledge related to food safety:
Supermarket Food Safety Operation Specification",
SB/T10512.4-2008
Skill requirements
Table 1 (continued)
a) Able to remove unqualified products and arrange them reasonably according to the first-in-first-out principle to make the display beautiful and full;
Able to check the price tags and correct the inappropriate placement in time to make the replacement labels consistent;
Able to perform physical cleaning of promotional products according to the regulations of the mall to ensure correct promotion:
Able to disinfect the food that needs to be cleaned according to the procedures and put it on the shelves after disinfection;
e) Fresh fruits and vegetables. I:
Able to skillfully handle fruit and vegetable categories and characteristics.
Can perform fruit preservation as required
Can skillfully count and pack fruits and vegetables.
Can assemble fruits (fruit baskets) as required. 4)
a) Can clean, disinfect and sterilize the floor, walls, workbench and related facilities in the processing area according to regulations, remove waste, and maintain the environment spotless, clean, free of debris, odor or sediment, etc.; b)
Can effectively carry out (outsourced equipment monitoring and inspection) fly, mosquito, cockroach and rodent control in the operation area and sales area; can keep the killing tools and cleaning supplies in accordance with regulations to keep them away from commercial food.
Can timely process the goods that need to be refrigerated according to the regulations of the mall to make them meet the requirements for replacement;
During the processing, distinguish and arrange the food according to the nature of the food to avoid exchange and contamination;
Can place the processed goods in the designated place for storage according to regulations. Cold chain food should be put back into the cold chain within a specified time. The sales volume can be pre-stored in the warehouse to replenish the goods on the same day. Fresh meat workers:
Can divide the meat into the required commercial parts and characteristics according to the preparation:
Can clean and disinfect the meat and side dishes that need to be added according to the prescribed procedures!
Can process semi-finished meat (grinding, tenderizing, adjusting the bed, and assembling platters) according to requirements:
Can correctly use simple cutting machines, add ".1" and can clean and slaughter aquatic products according to regulations. Can select good quality food for packaging according to regulations; can correctly use plastic wrap and packaging equipment to package food; can correctly use magnetic film, correctly calculate food, and correctly attach price tags to food. ||t t||HTKAONKAca
Assessment weight
100 points
13 points
Total 5 points
Total 10 points
Total 5 points
Prohibition of digging:
Corresponding business knowledge
Commodity display knowledge;
Barcode knowledge:
Goods registration knowledge:
Promotion knowledge;
Super fruit beauty knowledge:
Fruit fighting skills.
Heat blanket:
Related provisions of food safety regulations:
Related knowledge of food quality assurance,
Health and cleaning requirements of the city:
Safety of killing flies, mosquitoes, dwarfs and rats:
Knowledge of the government of disinfecting.
Data:
Knowledge about food storage, cold refining and cold wearing; knowledge about fresh food production and processing, food hygiene and safety;
Knowledge about the structure and characteristics of aquatic products;
Knowledge about the use of special tools;
Knowledge about the packaging methods and techniques of fresh food;
Knowledge about commodity measurement.
Knowledge about the use of cold display equipment and energy saving
Skills required
Table 1 (continued)
Be able to arrange food in time.a) Be able to handle packaged food in time according to relevant regulations; b) Be able to control the quality and shelf life of shelled food at any time, and handle expired or spoiled products in time as required: c) Be able to keep food fresh in the prescribed manner according to food category: Be able to send food that needs to be inspected for inspection in time according to regulations; Be able to keep the workplace, shelves, frozen equipment, and sales area clean at any time, and remove garbage and rotten goods from time to time; Be able to collect bulk goods in time, h) Frozen products 4. Fresh processing: 1) Be able to master the categories of aquatic products; 2) Be able to use effective methods such as melting ice and process ice to continuously preserve the freshness of frozen aquatic products.
Can register the storage temperature according to regulations to meet the requirements for freezing fresh food;
Can classify raw materials, semi-finished products, finished products, plant foods, animal foods and water products into the freezing equipment according to regulations, and ensure that the center temperature meets the regulations; can place raw and decomposed foods according to regulations, and promptly deal with foods that may block the wind, to ensure that the refrigeration equipment plays the most efficient role; can regularly defrost and keep the refrigeration equipment clean; can check whether there is unreasonable use of the refrigeration equipment at any time, and correct it in time;
When abnormal equipment is found, it can be repaired in time; can transfer the goods when necessary to reduce losses. Can sort out the goods on the shelf after the business is over and eliminate unqualified products;
The goods that need to be kept fresh are taken back to the cold storage, and can do the preparation work before the inventory;
Can count and measure in conjunction with the inventory
Can ensure that the inventory is clear and the stacking is safe.
After the end of business each month, various processing tools can be silenced and placed according to the disinfection procedures.
b) Can complete the disinfection work of the production position according to regulations. Can shut down the water, electricity, gas and refrigeration equipment in the management area according to regulations: ensure that they are at the specified temperature.
Assessment authority
100 points
Total 10 points
Total 10 points
Total 15 points
According to:
SB/T 10512. 4—2008
Corresponding business knowledge requirements
Knowledge of commodity display;
Knowledge of placement of fresh food.
Familiar with:
Fresh food inspection knowledge:
Commonly sold aquatic product categories and preservation knowledge,
Features:
Knowledge of the output and operation of refrigeration equipment
Fresh food cold storage, cold storage hygiene requirements.
Monitoring and certification of refrigeration equipment;
Familiar with:
Knowledge of inventory control and commodity loss control. Master:
Fresh food storage knowledge,
Features:
Fresh food inventory requirements;
Knowledge related to inventory stores
Fresh food plus area disinfection and cleaning requirements; common sense of disinfection tools.
Standards:
Knowledge of using freezing and refrigeration equipment.
SB/T 10512,4—2008
Skill requirements
a) Able to answer customers' inquiries politely +
Table 1 (Zhen>
Able to enthusiastically provide customers with repackaging and other services: Able to take effective methods to maintain the integrity of food
Able to accurately respond to customers' requests.
Able to safely use appropriate mechanical equipment;
Able to safely and rationally use various instruments
Able to operate safely according to operating procedures,
4.2 Meat/aquatic fresh food technicians
On the basis of meeting Table 1, meet the requirements of Table 2. Assessment weight
100 points
Total 15 points
Corresponding business knowledge requirements
Service etiquette for this position;
Knowledge of fresh food categories;
Commodity sales Related knowledge.
Examples:
Knowledge of using relevant equipment;
Knowledge of safe operation;
Table 2 Skills and corresponding business knowledge requirements for meat/aquatic fresh food technicians. Work content
Hydrolysis technician
Aquatic
Fresh food technician
Skill requirements
Be able to inspect the delivered meat skillfully as required, a)
Ensure that the delivery quality meets the regulations; b)Be able to quickly and accurately cut the meat into the required products according to the animal, part and characteristics, and control the residual bones and broken pieces within the specified range;
Be able to guide workers to process uncut or semi-finished meat; Be able to skillfully use and maintain various cutting and processing machines: Keep the cutting tool blades sharp and intact, and use them for cutting and processing.
a) Be able to expertly identify the freshness of aquatic products, conduct inspections on delivered aquatic products, and ensure that the quality of delivered aquatic products meets the regulations; by
Be able to expertly grasp the categories and storage points of aquatic products: Be able to master the aquatic product breeding methods, and select different breeding environments for different categories of aquatic products: Maintain the freshness of aquatic products:
) Be able to observe the breeding environment at any time, and guide workers to take measures such as timely water changes, oxygenation, and cleaning of dirt to extend the storage period of aquatic products.
5 Meat fresh food technicians’ livestock cutting skills assessment quantitative assessment weight
100 points
Total 100 points
Total 100 points
Master:
Corresponding business knowledge requirements
National standards for meat inspection;
Knowledge of using special machines:
Meat processing skills:
Knowledge of raw and cooked structure of livestock and poultry,
Master:
Knowledge of the raw and cooked structure of livestock and poultry;
Knowledge of the freshness of aquatic products;
Knowledge of the preservation of aquatic products:
Knowledge of breeding technology of aquatic products;
Knowledge of the freshness of aquatic products:
5.1 Ordinary fresh food technicians can refer to the quantitative assessment table for meat fresh food technicians’ livestock cutting skills for testing. 5.2 Please refer to Appendix A for the quantitative assessment table for livestock cutting skills of meat fresh food technicians. 4
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6 Training, assessment and issuance of certificates
6.1 Ordinary fresh produce workers and meat/aquatic fresh produce technicians shall comply with the requirements of Chapter 3 and Chapter 4 respectively. 6.2 Training, assessment and issuance of certificates refer to Appendix B, SB/T 10512.4—-2008
SB/T 10512. 4—2008
Appendix A
(Informative Appendix)
Quantitative table for assessment of livestock cutting skills for meat fresh produce technicians Refer to Table A.1 for the quantitative table for assessment of livestock cutting skills for meat fresh produce technicians. Table A, 1 Meat Fresh Technician Livestock Cutting Skill Assessment Quantitative Table Cutting Name
This Cutting
Cutting Requirements
According to the cutting point, the half of the meat shall be divided into two parts: the back/middle section/front shoulder: the front section shall be cut from the neck to the gap between the first and fifth ribs, the middle section shall be cut from the fifth rib to the coccyx, and the back section shall start from the gap between the coccyx.
It shall be divided into at least: front, big bone, fan bone, ribs, front small ribs, sandwich, front with skin, front leg, etc., and shall be divided into at least: plum meat, tenderloin, lard, pork belly, special ribs, spine, cartilage, etc. 7 pieces. At least 7 pieces shall be shaved: flower bone, special lean meat, sirloin, hind leg with skin, simple bone, skin hind leg, high-quality lean meat, etc.
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B.1 Theoretical training and on-the-job internship
B.1.1 Theoretical training and on-the-job internship
B. 1. 1. 1 Theoretical training:
Appendix B
(Informative Appendix)
Training, assessment and issuance of certificates
General beef fresh food workers shall have no less than 24 standard study hours. Meat/aquatic fresh food technicians shall have no less than 21 standard study hours. SB/T10512.4—2008
B.1.1.2 On-the-job training: Employees who want to be promoted to ordinary fresh food workers and fresh food technicians should be trained by higher-level fresh food workers. The training time should not be less than 25 shifts. After the training is completed, the trainer will evaluate whether the employee who wants to be promoted can work independently or temporarily cannot work independently; for those who cannot work independently, the department head will give suggestions on whether they are not suitable for continuing the training, not suitable for working in this position, or not suitable for promotion in this position.
B.2 Training teachers
B.2.1 Theoretical training
Those with a bachelor's degree or above in humanities and who have been engaged in fresh food workers or related position management for more than two years can be transferred to non-fresh food workers for theoretical training.
3.2.2 Skill Operation Training
B.2.2.1 Managers with more than two years of work experience in this position or those who have been engaged in teaching related majors for more than one year can be teachers of ordinary fresh food workers’ skill operation training. B.2.2.2 Personnel with more than one year of professional experience in meat/aquatic fresh food technicians or persons engaged in relevant professional teaching for more than two years can serve as skill operation training teachers for meat/aquatic fresh food technicians. B.3 Assessment
B.3.1 Written Examination
The theoretical assessment of ordinary fresh food workers and meat/aquatic fresh food technicians shall include the contents described in Table 1, Table 2 and the business knowledge respectively. The written examination shall be based on a 100-point system, and those with a score of 60 points or above shall be qualified. The examination time is 60 minutes. B.3.2 Practical Operation Assessment
The skill assessment of ordinary fresh food workers and meat/aquatic fresh food technicians shall include the contents described in Table 1 and Table 2 respectively (meat fresh food technicians are recommended to add Table 1. Requirements). The assessment shall be based on a 100-point system, and those with a score of 60 points or above shall be qualified. The verification time is no less than 30 minutes.
B.4 Fresh food worker certificate
B.4.1 Fresh food workers who have been trained and have worked in the fresh food position for at least three months can apply for a certificate for ordinary fresh food workers and work with the certificate.
B.4.2 Fresh food workers who have worked for at least one year and mastered the knowledge and skills required for meat or aquatic fresh food workers according to the requirements of this standard and have passed the training and assessment can apply for a meat/aquatic fresh food technician certificate and work with the certificate.
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