本文選題：協(xié)作培訓(xùn) + 食品安全標(biāo)準(zhǔn)��； 參考：《黨政視野》2016年05期

【摘要】：正1.小餐飲食品安全治理。一是用城市規(guī)劃"變堵為疏"。從上世紀(jì)70年代初開(kāi)始,新加坡政府大力推行街邊小販遷徙計(jì)劃,由政府建屋發(fā)展局在組屋區(qū)內(nèi)規(guī)劃建設(shè)小販(熟食)中心,以低租金等優(yōu)惠政策將小販從人行道引入室內(nèi)集中經(jīng)營(yíng)并規(guī)范管理。政府還有權(quán)指定攤販的種類(lèi)和分布。二是政府和第三方力量協(xié)作培訓(xùn)從業(yè)者。從2007年6月起,新加坡勞動(dòng)力發(fā)展局將原有課程升級(jí)為國(guó)家食品及飲料業(yè)勞動(dòng)力技能資格培訓(xùn)課程,人員培訓(xùn)
[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
【分類(lèi)號(hào)】：D733.9

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