Food chain state inspection efficiency analysis

The aim of the work was to analyze the efficiency of public control of the food management subjects of Vilkaviškis region (thereinafter Company) and to set the periodicity of their control considering the risk level, the concept of food safety and quality as well as the set of factors which create it. Also, to introduce the peculiarities of food safety management and food technologies. The work is intended to demonstrate the importance of safe work place establishment, food quality control performance and production quality evaluation. Food safety and quality peculiarities as well as advantages are thoroughly analyzed in the work. Possibility to improve and assure the safety of produced food taking into consideration consumers’ health is also analyzed. The terms of food quality and safety, food hygiene requirements, general control approaches, standard activity programs are reviewed