1.中药净制

1.Herbal Cleaning

1.1 清除杂质

1.1 Removing Impurities

1.1.1 能用挑选、风选等方法清除中药材中的杂质

1.1.1 Can remove impurities from herbs by picking,   winnowing, etc.

1.1.2 能用筛选、水选等方法清除中药材中的杂质

1.1.2 Can remove impurities from herbs by sieving,   water washing, etc.

1.1.3 能用筛选等方法清除中药材中的杂质

1.1.3 Can remove impurities from herbs by sieving, etc.

1.1.1 挑选、风选等方法的原理及适用药物

1.1.1 Principles and applicable herbs for picking,   winnowing, etc.

1.1.2 筛选、水选等方法的原理及适用药物

1.1.2 Principles and applicable herbs for sieving,   water washing, etc.

1.1.3 筛选等方法的原理及适用药物

1.1.3 Principles and applicable herbs for sieving, etc.

1.2 手工清除非药用部位

1.2 Manual Removal of Non-medicinal Parts

1.2.1 能用挑拣等方法清除中药材中的非药用部位

1.2.1 Can remove non-medicinal parts by picking, etc.

1.2.2 能用剪切等方法清除中药材中的非药用部位

1.2.2 Can remove non-medicinal parts by cutting, etc.

1.2.3 能用摘除等方法清除中药材中的非药用部位

1.2.3 Can remove non-medicinal parts by plucking, etc.

1.2.1 去残根、去残茎、去芦、去枝梗的适用药物

1.2.1 Applicable herbs for removing residual roots,   stems, calyx, and branches

1.2.2 香蒿、柴胡、牛膝、淫羊藿等的来源和药用部位

1.2.2 Sources and medicinal parts of Artemisia,   Bupleurum, Achyranthes, Epimedium, etc.

2.中药切割

2.Herbal Cutting

2.中药切削

2.Herbal Cutting

2.1 切片

2.1 Slicing

2.1.1 能将软化好的白芍等中药材按照要求切割成片

2.1.1 Can cut softened herbs like white peony root into   slices as required

2.1.2 能将软化好的益母草等中药材按照要求切割成段

2.1.2 Can cut softened herbs like motherwort into   segments as required

2.1.1 薄片、厚片的规格及适用品种

2.1.1 Specifications and applicable varieties for thin   and thick slices

2.1.2 短段、长段的规格及适用品种

2.1.2 Specifications and applicable varieties for short   and long segments

2.1.3 饮片常用切割方法、片型及适用品种

2.1.3 Common cutting methods, slice types and   applicable varieties for prepared herbs

2.2干燥

2.2 Drying

2.2.1能用自然干燥法对切削饮片进行干燥

2.2.1 Can dry cut herbs by natural drying method

2.2.2能用干燥设备对已确定干燥温度的切削饮片进行干燥

2.2.2 Can dry cut herbs using drying equipment at set   temperatures

2.2.1饮片干燥方法及适用品种

2.2.1 Drying methods and applicable varieties for   prepared herbs

2.2.2常用饮片干燥设备的使用方法

2.2.2 Operation methods of common drying equipment for   prepared herbs

2.3粉碎

2.3 Grinding

2.3.1能识别药筛的种类和规格

2.3.1 Can identify types and specifications of   medicinal sieves

2.3.2能用干法粉碎法粉碎中药

2.3.2 Can grind herbs using dry grinding method

2.3.3能利用药筛制备指定规格的粉末

2.3.3 Can prepare powder of specified size using   medicinal sieves

2.3.1药筛的种类和规格

2.3.1 Types and specifications of medicinal sieves

2.3.2粉碎度知识

2.3.2 Knowledge of grinding degrees

2.3.4干法粉碎常用设备及适用品种

2.3.4 Common dry grinding equipment and applicable   varieties

3.中药配制

3.Herbal Preparation

3.1领料

3.1 Material Receiving

3.1.1能识读配料单

3.1.1 Can read formula sheets

3.1.2能按照配料单进行精确配料

3.1.2 Can prepare materials precisely according to   formula sheets

3.1.1领料程序

3.1.1 Material receiving procedures

3.1.2配料单及配方计量知识

3.1.2 Knowledge of formula sheets and measurement

3.2配料

3.2Material Preparation

3.2.1能检查并确认称量器具的精准度

3.2.1 Can check and verify the accuracy of weighing   instruments

3.2.2能根据配料单位称量中药材和中药饮片（除黄细、毒性药品外）

3.2.2 Can weigh herbs and prepared herbs (except   precious and toxic ones) according to formula units

3.2.1中药配料操作规程

3.2.1 Operating procedures for herbal preparation

3.2.2常用称量器具的使用方法

3.2.2 Operation methods of common weighing instruments

3.2.3常用称量器具的维护保养

3.2.3 Maintenance of common weighing instruments

4. 饮片包装

4.Prepared Herbs Packaging

4.1 饮片内包装

4.1 Inner Packaging

4.1.1 能识别内包装材料的种类和规格

4.1.1 Can identify types and specifications of inner   packaging materials

4.1.2 能按照饮片包装量要求进行包装操作

4.1.2 Can package according to required quantities

4.1.3 能填写包装记录单

4.1.3 Can fill out packaging records

4.1.1 中药饮片常用内包装材料的种类和规格

4.1.1 Types and specifications of common inner   packaging materials for prepared herbs

4.1.2 中药饮片的包装量要求

4.1.2 Packaging quantity requirements for prepared   herbs

4.1.3 中药饮片包装的一般操作规程

4.1.3 General operating procedures for prepared herbs   packaging

4.1.4 包装记录单的填写规定

4.1.4 Regulations for filling out packaging records

4.2 饮片外包装

4.2 Outer Packaging

4.2.1 能识别外包装材料的种类和规格

4.2.1 Can identify types and specifications of outer   packaging materials

4.2.2 能使用包装机械包装中药饮片

4.2.2 Can use packaging machinery to package prepared   herbs

4.2.1 中药饮片常用外包装材料的种类和规格

4.2.1 Types and specifications of common outer   packaging materials for prepared herbs

4.2.2 中药饮片常用包装设备知识

4.2.2 Knowledge of common packaging equipment for   prepared herbs

4.2.3 包装车间清场程序

4.2.3 Cleaning procedures for packaging workshop

1. Herbal Cleaning

1. 中药净制

1.1 Separating Different Medicinal Parts

1.1 分离不同药用部位

1.1.1 Can separate medicinal parts of herbs like Ephedra (麻黄) and Perilla (紫苏) using methods   such as plucking, cutting, and selecting.

1.1.1 能用摘除、剪切挑选等多种方法分离麻黄、紫苏等中药材的不同药用部位

1.1.2 Can separate medicinal parts of herbs like Lotus Seed (莲子), Trichosanthes   Fruit (瓜蒌), and Sichuan Pepper (花椒) using methods such as picking, digging, and sieving.

1.1.2 能用挑、挖、筛等多种方法分离莲子、瓜蒌、花椒等中药材的不同药用部位

1.1.1 Medicinal parts and their efficacy of herbs like Ephedra and   Perilla.

1.1.1 麻黄、紫苏等中药材的药用部位及其功效

1.1.2 Medicinal parts and their efficacy of herbs like Lotus Seed,   Trichosanthes Fruit, and Sichuan Pepper.

1.1.2 莲子、瓜蒌、花椒等中药材的药用部位及其功效

1.2 Manual Removal of Non-Medicinal Parts

1.2 手工清除非药用部位

1.2.1 Can remove non-medicinal parts of herbs using scraping and digging   methods.

1.2.1 能用刮削、挖剔的方法清除中药材的非药用部位

1.2.2 Can remove non-medicinal parts of herbs using brushing and   scalding methods.

1.2.2 能用刷、烫的方法清除中药材的非药用部位

1.2.1 Methods (e.g., peeling, dehairing, removing pulp, and coring) and   applicable varieties.

1.2.1 去皮壳、去毛去瓤、去核、去心的方法及适用品种

1.2.2 Sources and medicinal parts of herbs like Cork Tree Bark (黄柏), Loquat Leaf (枇杷叶), and Davallia   Rhizome (骨碎补).

1.2.2 黄柏、枇杷叶、骨碎补、枳壳等的来源和药用部位

1.2.3 Purity requirements for medicinal parts (e.g., roots, stems,   flowers, whole herbs).

1.2.3 根茎类、花类、全草类等药用部位的净度要求

2. Herbal Cutting

2. 中药切制

2.1 Softening

2.1 软化

2.1.1 Can perform conventional softening on herbs like Tangerine Peel (陈皮) and Polygonum   Multiflorum (何首乌).

2.1.1 能对陈皮、何首乌等中药材进行常规软化处理

2.1.2 Can assess the softening degree of herbs like Tangerine Peel and   Polygonum Multiflorum.

2.1.2 能判断陈皮、何首乌等中药材的软化程度

2.1.1 Classification of herbal softening methods and applicable   varieties.

2.1.1 中药材软化方法的分类及适用品种

2.1.2 Methods and scope for checking herbal softening degree.

2.1.2 中药材软化程度检查方法及适用范围

2.2 Slicing

2.2 切片

2.2.1 Can cut softened herbs like Loquat Leaf (枇杷叶) into filaments   as required.

2.2.1 能将软化好的枇杷叶等中药材按照要求切成丝

2.2.2 Can cut softened herbs like Polygonum Multiflorum (何首乌) into cubes as   required.

2.2.2 能将软化好的何首乌等中药材按照要求切成块

2.2.1 Specifications of filament cuts and applicable varieties.

2.2.1 丝的规格及适用品种

2.2.2 Specifications of cube cuts and applicable varieties.

2.2.2 块的规格及适用品种

2.2.3 Quality requirements for sliced pieces of herbs like Loquat Leaf   and Polygonum Multiflorum.

2.2.3 枇杷叶、何首乌等中药材切制饮片质量要求

2.2.4 Operating methods of common cutting equipment.

2.2.4 常用切制设备的使用方法

2.3 Pulverizing

2.3 粉碎

2.3.1 Can pulverize resinous herbs using cryogenic grinding.

2.3.1 能用低温粉碎法粉碎树脂类中药

2.3.2 Can pulverize viscous herbs using cryogenic grinding.

2.3.2 能用低温粉碎法粉碎黏性类中药

2.3.1 Herbs suitable for cryogenic grinding.

2.3.1 低温粉碎法适用药物

2.3.2 Common equipment for cryogenic grinding.

2.3.2 低温粉碎法常用设备

3. Herbal Processing (Pao Zhi)

3. 中药炮制

3.1 Stir-Frying

3.1 炒制

3.1.1 Can process herbs like Radish Seed (莱菔子) using dry stir-frying   (yellow-frying, scorch-frying, charring).

3.1.1 能用清炒法(炒黄、炒焦、炒炭)对莱菔子等进行炮制

3.1.2 Can process herbs like Atractylodes (苍术) using   stir-frying with solid adjuvants (bran-frying, sand-frying, earth-frying,   rice-frying, clam powder-frying, talcum powder-frying).

3.1.2 能用加固体辅料炒法(麸炒、砂炒、土炒、米炒、蛤粉炒、滑石粉炒)对苍术等进行炮制

3.1.1 Operating methods of stir-frying.

3.1.1 炒制操作方法

3.1.2 Applicable varieties and quality requirements for yellow-fried,   scorch-fried, and charred products.

3.1.2 炒黄、炒焦、炒炭的适用品种及炒制品的质量要求

3.1.3 Types and quality requirements of solid adjuvants.

3.1.3 固体辅料的种类及质量要求

3.1.4 Applicable varieties and quality requirements for various adjuvant   stir-frying methods.

3.1.4 各类加辅料炒法的适用品种及炒制品的质量要求

3.1.5 Operating and maintenance methods of common stir-frying equipment.

3.1.5 常用炒制设备的使用方法及维护保养

3.2 Processing with Liquid Adjuvants (Zhi Zhi)

3.2 炙制

3.2.1 Can process herbs like Coptis (黄连) using wine-processing,   vinegar-processing, or honey-processing.

3.2.1 能用酒炙法、醋炙法、蜜炙法对黄连等中药进行炮制

3.2.2 Can process herbs like Cork Tree Bark (黄柏) using   salt-processing or ginger-processing.

3.2.2 能用盐炙法、姜炙法对黄柏等中药进行炮制

3.2.3 Can process herbs like Epimedium (淫羊藿) using oil-processing.

3.2.3 能用油炙法对淫羊藿等中药进行炮制

3.2.1 Operating methods, applicable varieties, precautions, and quality   requirements for wine-processing, vinegar-processing, and honey-processing.

3.2.1 酒炙、醋炙、蜜炙的操作方法、适用品种、注意事项及质量要求

3.2.2 Operating methods, applicable varieties, precautions, and quality   requirements for salt-processing and ginger-processing.

3.2.2 盐炙、姜炙的操作方法、适用品种、注意事项及质量要求

3.2.3 Operating methods, applicable varieties, precautions, and quality   requirements for oil-processing.

3.2.3 油炙的操作方法、适用品种、注意事项及质量要求

3.2.4 Types, quality requirements, precautions, and dosage of adjuvants   (wine, vinegar, salt, ginger, honey, oil) used in processing.

3.2.4 炙法中酒、醋、盐、姜、蜜、油等辅料的品种、质量要求、注意事项及其用量

3.2.5 Operating and maintenance methods of common adjuvant-processing   equipment.

3.2.5 常用炙制设备的使用方法及维护保养

3.3 Baking & Roasting in Ash

3.3 烘焙和煨制

3.3.1 Can process herbs like Centipede (蜈蚣) using baking.

3.3.1 能用烘焙法对蜈蚣等中药进行炮制

3.3.2 Can process herbs like Nutmeg (肉豆蔻) using roasting in ash.

3.3.2 能用煨制法对肉豆蔻等中药进行炮制

3.3.1 Operating methods, applicable varieties, precautions, and quality   requirements for baking.

3.3.1 烘焙法的操作方法、适用品种、注意事项及质量要求

3.3.2 Operating methods, applicable varieties, precautions, and quality   requirements for roasting in ash.

3.3.2 煨制法的操作方法、适用品种、注意事项及质量要求

4. Herbal Dispensing

4. 中药配制

4.1 Receiving, Dispensing & Verification of Toxic Herbs

4.1 毒性类中药领料、配料和复核

4.1.1 Can receive toxic herbs and adjuvants according to regulations.

4.1.1 能按规定领取毒性类中药及辅料

4.1.2 Can weigh and verify toxic herbs and adjuvants according to   regulations.

4.1.2 能按规定称量和复核毒性类中药及辅料

4.1.1 Varieties of toxic herbs.

4.1.1 毒性类中药品种

4.1.2 Management of toxic herbs.

4.1.2 毒性类中药管理

4.1.3 Usage requirements for toxic herbs.

4.1.3 毒性类中药使用要求

4.2 Receiving, Dispensing & Verification of Precious Herbs

4.2 贵细类中药领料配料和复核

4.2.1 Can receive precious herbs and adjuvants according to regulations.

4.2.1 能按规定领取贵细类中药及辅料

4.2.2 Can weigh and verify precious herbs and adjuvants according to   regulations.

4.2.2 能按规定称量和复核贵细类中药及辅料

4.2.1 Varieties of precious herbs.

4.2.1 贵细类中药品种

4.2.2 Management of precious herbs.

4.2.2 贵细类中药管理

4.2.3 Usage requirements for precious herbs.

4.2.3 贵细类中药使用要求

5. Decoction Pieces Packaging

5. 饮片包装

5.1 Packaging Methods

5.1 包装方法

5.1.1 Can perform comparative inspection according to the quality check   content of decoction pieces to be packaged.

5.1.1 能按照待包装饮片的质量检查内容进行对照检查

5.1.2 Can check if various decoction piece packaging machinery is in   good working condition.

5.1.2 能检查各种饮片包装机械是否处于完好状态

5.1.1 Quality inspection content for decoction pieces to be packaged.

5.1.1 待包装中药饮片质量检查内容

5.1.2 Operating methods of packaging machinery.

5.1.2 包装机械操作方法

5.2 Quality Inspection

5.2 质量检查

5.2.1 Can inspect the fill weight of decoction pieces.

5.2.1 能检查饮片装量

5.2.2 Can inspect whether aluminum foil or composite film packaged   decoction pieces have air leakage.

5.2.2 能检查铝箔、复合膜包装饮片是否存在漏气现象

5.2.1 Relevant regulations for packaging in the Good Manufacturing   Practice (GMP) for decoction pieces.

5.2.1 中药饮片生产质量管理对包装的相关规定

5.2.2 Quality requirements for packaging decoction pieces.

5.2.2 中药饮片包装质量要求

5.2.3 Methods for inspecting the fill weight of decoction pieces.

5.2.3 饮片装量的检查方法

5.2.4 Causes and solutions for air leakage in aluminum foil or composite   film packaged decoction pieces.

5.2.4 铝箔、复合膜包装饮片出现漏气的原因及解决方法

1. 中药净制

1. Herbal Cleaning

1.1 手工清除非药用部位

1.1 Manual Removal of Non-medicinal   Parts

1.1.1 能对整甲等中药材用浸渍、刀刮等方法清除残肉、头尾等非药用部位

1.1.1 Can remove non-medicinal parts (e.g., residual   flesh, heads/tails) from herbs like turtle shell through soaking and   scraping.

1.1.2 能对斑鳖等中药材用擦除、剥除等方法清除足、翅等非药用部位

1.1.2 Can remove non-medicinal parts (e.g., legs,   wings) from herbs like blister beetle through wiping and peeling.

1.1.1 去残肉、去头尾、去足、去翅的方法及适用药物

1.1.1 Methods (e.g., removing residual flesh,   heads/tails, legs, wings) and applicable herbs.

1.1.2 整甲、蕲蛇、斑鳖等的来源和药用部位

1.1.2 Sources and medicinal parts of turtle shell,   Agkistrodon, blister beetle, etc.

1.2 机械清除非药用部位

1.2 Mechanical Removal of   Non-medicinal Parts

1.2.1 能用相关设备清除皮壳、毛等非药用部位

1.2.1 Can use equipment to remove shells, hairs, etc.

1.2.2 能用相关设备清除核等非药用部位

1.2.2 Can use equipment to remove pits, etc.

1.2.1 净制设备的使用方法

1.2.1 Operation of cleaning equipment.

1.2.2 净制设备的维护保养

1.2.2 Maintenance of cleaning equipment.

2. 中药切制

2. Herbal Cutting

2.1 切片

2.1 Slicing

2.1.1 能用锉法将水牛角等制成饮片

2.1.1 Can slice buffalo horn using filing.

2.1.2 能用刨法将苏木等制成饮片

2.1.2 Can slice sappan wood using planing.

2.1.3 能用劈法将松节等制成饮片

2.1.3 Can slice pine nodes using splitting.

2.1.1 锉法的操作及适用品种

2.1.1 Filing techniques and applicable herbs.

2.1.2 刨法的操作及适用品种

2.1.2 Planing techniques and applicable herbs.

2.1.3 劈法的操作及适用品种

2.1.3 Splitting techniques and applicable herbs.

2.1.4 常用切制设备的维护保养

2.1.4 Maintenance of cutting equipment.

2.2 干燥

2.2 Drying

2.2.1 能调节一般中药饮片的干燥条件

2.2.1 Can adjust drying conditions for standard herbs.

2.2.2 能调节含芳香挥发性成分中药饮片的干燥条件

2.2.2 Can adjust drying conditions for herbs with   volatile oils.

2.2.1 饮片干燥方法的选择及适用品种

2.2.1 Drying methods and applicable herbs.

2.2.2 饮片干燥条件或设备的选择及适用品种

2.2.2 Drying conditions/equipment selection.

2.2.3 干燥设备的维护保养

2.2.3 Maintenance of drying equipment.

3. 中药炮炙

3. Herbal   Processing

3.1 煅制

3.1 Calcination

3.1.1 能用明煅法、煅淬法、闷煅法对白矾等中药进行炮制

3.1.1 Can calcinate alum using   open, quenching, or sealed methods.

3.1.2 能对煅制设备进行维护保养和故障排除

3.1.2 Can maintain and   troubleshoot calcination equipment.

3.1.1 明煅、煅淬、闷煅的适用药物、注意事项及质量要求

3.1.1 Applicable herbs,   precautions, and quality standards for calcination methods.

3.1.2 石决明等中药饮片的性状特征

3.1.2 Characteristics of abalone   shell slices.

3.1.3 煅制设备的使用方法

3.1.3 Operation of calcination   equipment.

3.1.4 煅制设备的维护保养

3.1.4 Maintenance of calcination   equipment.

3.2 蒸煮燀制

3.2 Steaming/Boiling/Blanching

3.2.1 能用蒸法、煮法、燀法对地黄等中药进行炮制

3.2.1 Can process rehmannia via   steaming, boiling, or blanching.

3.2.2 能对蒸制、煮制、燀制所用炮制设备进行维护保养和故障排除

3.2.2 Can maintain and   troubleshoot steaming/boiling equipment.

3.2.1 蒸制、煮制、燀制的适用药物及辅料、注意事项及质量要求

3.2.1 Applicable herbs, adjuvants,   precautions, and quality standards.

3.2.2 肉苁蓉、山茱萸等中药饮片的性状特征

3.2.2 Characteristics of Cistanche   and Cornus slices.

3.2.3 蒸制、煮制设备的使用方法

3.2.3 Operation of   steaming/boiling equipment.

3.2.4 蒸制、煮制设备的维护保养

3.2.4 Maintenance of steaming/boiling   equipment.

4. 饮片包装

4. Herbal Slice   Packaging

4.1 毒性类中药包装核查

4.1 Packaging   Inspection for Toxic Herbs

4.1.1 能进行待包装饮片及包装材料的品种、规格、数量的估算与复核

4.1.1 Can verify types,   specifications, and quantities of herbs/packaging materials.

4.1.2 能对毒性类中药饮片进行特殊包装

4.1.2 Can specially package toxic   herbs.

4.1.3 能对毒性类中药饮片包装进行复核

4.1.3 Can recheck toxic herb   packaging.

4.1.1 常用包装材料内控质量标准

4.1.1 Quality standards for   packaging materials.

4.1.2 待包装饮片及包装材料数量、规格的估算与复核方法

4.1.2 Verification methods for quantities/specifications.

4.1.3 毒性类中药饮片的特殊包装要求

4.1.3 Special packaging   requirements for toxic herbs.

4.2 贵细类中药包装核查

4.2 Packaging   Inspection for Precious Herbs

4.2.1 能对贵细类中药饮片进行特殊包装

4.2.1 Can specially package   precious herbs.

4.2.2 能对贵细类中药饮片包装进行核查

4.2.2 Can inspect precious herb   packaging.

4.2.3 能对包装设备进行维护保养

4.2.3 Can maintain packaging   equipment.

4.2.1 贵细类中药饮片的特殊包装要求

4.2.1 Special packaging   requirements for precious herbs.

4.2.2 包装设备维护保养

4.2.2 Maintenance of packaging   equipment.

1. 中药切削

1. Herbal Cutting

1.1 切片

1.1 Slicing

1.1.1 能对毒性类中药材进行切削与粉碎

1.1.1 Can cut and grind toxic herbs.

1.1.2 能对贵细类中药材进行合理软化、切削

1.1.2 Can properly soften and cut recious herbs.

1.1.1 毒性类中药材的切削与粉碎方法及注意事项

1.1.1 Methods and precautions for cutting/grinding   toxic herbs.

1.1.2 贵细类中药材的软化、切削方法及注意事项

1.1.2 Methods and precautions for softening/cutting   precious herbs.

1.2 切削工艺优选创新

1.2 Cutting Process Optimization

1.2.1 能将传统软化方法与现代工艺技术相结合确定槟榔、白芍等中药材的软化工艺参数

1.2.1 Can optimize softening parameters for Areca and   White Peony using traditional-modern hybrid techniques.

1.2.2 能将传统手工切削方法与现代技术相结合确定槟榔、白芍等中药材的切削工艺参数

1.2.2 Can optimize cutting parameters for Areca and   White Peony using traditional-modern hybrid techniques.

1.2.1 特殊中药材软化优选方法的选择原则

1.2.1 Principles for selecting softening methods.

1.2.2 特殊中药饮片切削优选方法的选择原则

1.2.2 Principles for selecting cutting methods.

2. 中药炮炙

2. Herbal Processing

2.1 发酵、发芽和干馏

2.1Fermentation, Germination &   Dry Distillation

2.1.1 能用发酵法制备六神曲等品种

2.1.1 Can prepare Massa Medicata Fermentata via   fermentation.

2.1.2 能用发芽法制备麦芽等品种

2.1.2 Can prepare Malt via germination.

2.1.3 能用干馏法制备竹沥等品种

2.1.3 Can prepare Bamboo Juice via dry distillation.

2.1.1 发酵、发芽、干馏的操作方法、适用品种、注意事项

2.1.1 Techniques, applicable herbs, and precautions for   fermentation/germination/dry distillation.

2.1.2 六神曲、淡豆豉、胆南星等中药饮片的质量要求

2.1.2 Quality standards for Massa Medicata Fermentata,   Semen Sojae Praeparatum, and Arisaema Cum Bile.

2.1.3 麦芽等中药饮片的质量要求

2.1.3 Quality standards for Malt.

2.1.4 竹沥等中药饮片的质量要求

2.1.4 Quality standards for Bamboo Juice.

2.2 炮制工艺优选创新

2.2 Processing   Optimization

2.2.1 能将传统质量要求与现代技术相结合确定中药饮片的炒制工艺技术参数

2.2.1 Can optimize stir-frying   parameters using traditional-modern hybrid techniques.

2.2.2 能将传统质量要求与现代技术相结合确定中药饮片的蒸制、煮制工艺技术参数

2.2.2 Can optimize   steaming/boiling parameters using traditional-modern hybrid techniques.

2.2.1 炒制工艺的优选及质量要求

2.2.1 Optimization and quality   standards for stir-frying.

2.2.2 蒸制、煮制工艺的优选及质量要求

2.2.2 Optimization and quality   tandards for steaming/boiling.

3. 管理与培训

3. anagement   & Training

3.1 管理

3.1 anagement

3.1.1 能指导审核生产过程管理相关文件

3.1.1 Can guide and review   production management documents.

3.1.2 能按照相关规定指导中药饮片的生产管理

3.1.2 Can guide production   management per regulations.

3.1.3 能指导审核中药饮片生产工艺、设备确认和清洁验证等

3.1.3 Can guide/review processes,   equipment validation, and cleaning verification.

3.1.1 中药饮片质量管理知识

3.1.1 Quality management   knowledge.

3.1.2 中药饮片常用分析检验方法与技术要求

3.1.2 Analytical methods and   technical requirements.

3.2 培训

3.2 Training

3.2.1 能对二级/技师及以下人员进行本职业理论知识和应用技术培训

3.2.1 Can train Level   2/Technicians in theory and applied techniques.

3.2.2 能指导二级/技师及以下人员进行中药饮片生产各项操作

3.2.2 Can guide operational   practices for Level 2/Technicians.

3.2.3 能指导二级/技师及以下人员使用中药炮制、配制的新方法、新工艺、新设备

3.2.3 Can guide new   methods/equipment adoption for Level 2/Technicians.

3.2.1 培训讲义、培训计划和教学大纲的编写

3.2.1 Development of training   materials/plans.

3.2.2 安全操作规程的编写

3.2.2 Development of safety   protocols.

3.2.3 行业发展动态及其走向

3.2.3 Industry trends and   developments.

3.2.4 中药炮制、配制的新方法、新工艺、新设备的原理及操作规程

3.2.4 Principles and SOPs for new   techniques/equipment.

Basic Requirements

基本要求

Professional Ethics

职业道德

5

5

5

5

5

Basic Knowledge

基础知识

25

20

20

20

20

Knowledge Requirements

相关知识要求

Herbal Cleaning

中药净制

15

10

10

-

-

Herbal Cutting

中药切制

35

20

20

20

20

Herbal Processing (Pao Zhi)

中药炮炙

-

30

40

45

40

Herbal Dispensing

中药配制

10

5

-

-

-

Decoction Pieces Packaging

饮片包装

10

10

5

-

-

Management & Training

管理与培训

-

-

-

10

15

Total

合计

100

100

100

100

100

技能要求

Skill Requirements

中药净制

Herbal Cleaning

20

10

10

-

-

中药切制

Herbal Cutting

50

30

30

25

15

中药炮炙

Herbal Processing

-

45

50

50

55

中药配制

Herbal Preparation

10

5

-

-

-

饮片包装

Slice Packaging

20

10

10

-

-

管理与培训

Management & Training

-

-

-

25

30

合计

Total

100

100

100

100

100