CJ Freshway Conducts Customized Online and Offline Hygiene Training for 1,700 Participants

On the 23rd of last month, a CJ Freshway Hygiene and Safety Team official conducted hygiene and safety training at 'Studio Fresh' located in the Sangam-dong headquarters in Seoul.

[Asia Economy Reporter Seungjin Lee] CJ Group's food ingredient distribution and group catering specialist company CJ Freshway will conduct customized hygiene training according to the hygiene grade of group catering stores.

CJ Freshway announced on the 12th that it conducted online customized hygiene training for about 500 professionals belonging to stores with hygiene safety grade B on the 23rd of last month.

The grade B store training held that day was conducted online at 'Studio Fresh' located at the headquarters in Sangam-dong, Seoul. Separate training materials tailored to the characteristics of each store, such as consignment catering business and general/restaurants business, were prepared to provide education suited to each route's characteristics.

This year's hygiene training is being conducted both online and offline under quarantine rules due to the spread of COVID-19, including online training, regional base training for groups of fewer than five people, and on-site one-on-one training.

CJ Freshway divided store grades into four levels according to internal standards to reduce differences in learning effects among members caused by uniform training and organized customized training programs. Members of grade A stores proceed with self-study through training materials, grade B stores receive online training, grade C stores receive regional group training, and grade D stores receive one-on-one training through on-site guidance. The training will continue until mid-April, with a total of about 1,700 people targeted for training.

Members of each store will recheck initial response methods and precautions for various hygiene issues that may occur in the upcoming summer season through the training.

A CJ Freshway official said, "Ahead of the summer season when various hygiene problems may occur, we are conducting online and offline combined training by hygiene grade as a recheck," adding, "Since we handle food, we will continue thorough management to prevent even the smallest problems."

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