The public policy of personnel training for the food industry

Abstract

Today, in the context of the COVID-2019 pandemic and military operations, the main objectives of the policy of personnel training for the food industry include the creation and development of a system of vocational education and training, improvement of training standards and curricula, promotion of scientific research and innovation in the food industry, improvement of the accessibility and quality of training, and maintenance of compliance with the labor market. Training of highly qualified employees in this field is the key to the quality of work of these specialists in the food industry, which in turn will indicate the quality of service. The article aims to examine the institutional framework of public policy of personnel training for the food industry. Based on the analysis and systematization of scientific sources of the concept of public policy of personnel training for the food industry, the author offers the vision of such a policy, interpreting it as a set of measures taken by the state to satisfy the industry’s needs for highly qualified specialists with appropriate education and professional training. The main measures taken by the state to create a national system of qualifications outlining the requirements to the qualification of personnel in the food industry are characterized. The experience and main features of the world organizations involved in the training of personnel for the food industry are analyzed. The main tasks of the Ministry of Education and Science of Ukraine in terms of ensuring the implementation of the state policy in education, in particular, in personnel training for the food industry, are substantiated. The regulatory framework on personnel training for the food industry in Ukraine is analyzed.