1. Master the basic theoretical and professional knowledge of this major and related majors, be familiar with relevant laws and regulations, and have certain practical operational skills.
2. Food safety inspectors should abide by the professional ethics of their respective positions, not seek personal gain through power, not engage in fraud, and not engage in opportunism.
3. The evolutionary laboratory should wear work clothes, work shoes, and a work hat. When leaving the room, it should be removed and placed in a designated place, and should be regularly washed and disinfected.
4. Non essential items should not be brought into the chemical laboratory, and necessary stationery and books should not affect the laboratory.
5. Personnel unrelated to the inspection work are prohibited from entering, especially infants, young children, and minors, to prevent poisoning incidents and other personal accidents.
6. The laboratory should be kept quiet and not allowed to talk or laugh loudly, in order to concentrate on completing the experiment and prevent accidents or errors caused by negligence.
7. Smoking, eating snacks, or biting pencils and labels with your mouth are not allowed in the laboratory, nor should you touch your ears and face with your hands to avoid contamination. If there is contamination of work clothes with infectious substances, they should be immediately removed and sterilized with high-pressure steam.
8. If there is contamination of the hands with infectious substances, immediately immerse the hands in a 3% Lysol solution for 5-10 minutes; Wash thoroughly with detergent and water. If infectious substances are inhaled into the mouth, they should be immediately spit out and rinsed with plenty of water.
9. For microbiological testing, strict sterilization is required. Relevant instruments and equipment should be soaked separately after use. For contaminated test tubes and glass dishes, they must be placed in dedicated containers and sterilized before washing.
If there is a fire, it should be immediately covered with damp cloth or sand; Flammable materials such as alcohol, xylene, ether, acetone, etc. should be kept away from ignition sources and properly stored. The electric oven, electric furnace, Alcohol burner, etc. shall be cut off or extinguished immediately after use.
11. After the work is completed, pay attention to closing the doors and windows, check whether the temperature of the incubator, refrigerator, etc. is suitable, or whether the door is closed properly; Whether the tap is tightened and whether the workbench is wiped clean with a cloth soaked in disinfectant; Whether the reagent tools are put back in their original places and neatly placed.
12. Persist in striving to learn business skills and continuously improve inspection technical capabilities. To make due contributions to the improvement of the product quality of our company and the food quality and safety of the entire society.
