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Uazhanova R.U., Mannino S., Tungyshbayeva U.O.

Abstract. The food safety control system based on the HACCP system appeared relatively recently in the Republic of Kazakhstan. In connection with the country’s entry into the Customs Union, all enterprises of the catering industry, regardless of their form of ownership, size and functionality, are required to develop, implement and follow the rules described in this system. As a rule, for a professional approach to the creation of the HACCP system and the most effective work of the enterprise in the future, it is necessary to train the staff responsible for the development of this system. However, for the full-fledged functioning of the system and understanding of the mechanisms for its control, it is necessary to constantly upgrade the skills of personnel directly on the production sites. The effectiveness of internal training in the system of quality management and safety is considered. The ratio of the frequency of the training to the turnover of staff was studied. It is shown that the more experience an employee the more efficiently the employee participates in the system of quality assurance and safety
Key words: HACCP, food safety, quality, system integration, CCP

МРНТИ 65.01.37, №2(2018г.)