Abstract:
The effectiveness of using control systems in internal training of quality management and food safety is considered. In order to investigate the efficiency of used control systems and analyzing their feedback, the ratio of the frequency of the training to the turnover of staff is studied. Introducing one controlling method contribute to the food safety system, like HACCP, the role of controlling system in the practical application of these methods in production is studied. It is shown that the more experience an employee the more efficiently the employee participates in the system of quality assurance and safety.
