Manufacturing & Safety
Food Manufacturing Chinese Proficiency Program
Professional Language Training for Food Processing Workers
Course Objective
To develop the Chinese communication skills required for foreign workers in food manufacturing. This course covers workplace instructions, production procedures, food safety (ESH), quality control, and workplace integration to enhance safety awareness and operational efficiency.
| Week | Topic | Learning Task |
|---|---|---|
| 01 | Introduction to Factory Life | Self-introduction and workplace orientation |
| 02 | Basic Workplace Instructions | Following operational commands (Pick, Place, Inspect) |
| 03 | Production Line Processes | Sequencing and explaining production procedures |
| 04 | Tools and Equipment | Identification and equipment usage descriptions |
| 05 | Work Schedules & Time | Reporting shifts, breaks, and time management |
| 06 | Food Safety Terminology | Identifying contamination and sanitation issues |
| 07 | Personal Hygiene Standards | Handwashing protocols and PPE guidelines |
| 08 | Abnormal Situation Reporting | Reporting equipment malfunctions and incidents |
| 09 | Midterm Assessment | Operational commands and scenario response |
| 10 | Quality Inspection | Visual, odor, and labeling inspections |
| 11 | Packaging and Labeling | Explaining expiration dates and batch numbers |
| 12 | Safety Warnings & Hazards | Understanding warning signs and hazard labels |
| 13 | Communication with Supervisors | Requesting assistance and progress reporting |
| 14 | Workplace Culture & Stress | Communication skills and cultural adaptation |
| 15 | Final Assessment | Integrated workplace communication tasks |
W01-05Basics & Production Schedules
W06-10Food Safety & Quality Inspection
W11-15Safety Warnings & Communication