Professional Competences of the Personnel Working on Quality Control and Food Safety in the Food Industry

Abstract The consumers’ health is an important problem which calls for better training strategies of the personnel implied in quality control and food safety. The multitude of changes encountered in raw material quality and processing technologies also impose a permanent readjusting of the professional formation. The paper presents the research results within the project FooDrinks viewing the satisfaction degree of the employers regarding the competences of the personnel from this domain, identifying also new abilities and competences requested by the labour market. The results obtained in Romania and in three other countries were compared, highlighting the demanded modern competences.