城市食品安全治理的新加坡经验

发布时间：2018-06-17 18:32

本文选题：协作培训 + 食品安全标准　；参考：《党政视野》2016年05期

【摘要】：正1.小餐饮食品安全治理。一是用城市规划"变堵为疏"。从上世纪70年代初开始,新加坡政府大力推行街边小贩迁徙计划,由政府建屋发展局在组屋区内规划建设小贩(熟食)中心,以低租金等优惠政策将小贩从人行道引入室内集中经营并规范管理。政府还有权指定摊贩的种类和分布。二是政府和第三方力量协作培训从业者。从2007年6月起,新加坡劳动力发展局将原有课程升级为国家食品及饮料业劳动力技能资格培训课程,人员培训
[Abstract]:Regular 1. Small food safety management. The first is to use urban planning to "change plugging into sparse." Since the early 1970s, the Singapore Government has been vigorously implementing the Street Hawker Migration Scheme, whereby the Housing Development Board plans to build hawker (cooked food) centres in the housing blocks. Low rent and other preferential policies to introduce vendors from the sidewalk indoor centralized management and standardized management. The government also has the power to specify the type and distribution of vendors. Second, the government and third party forces cooperate to train practitioners. Since June 2007, the Singapore Labour Development Board has upgraded the original course to the National Food and Beverage Industry workforce skills qualification training course, personnel training
【分类号】：D733.9

【相似文献】