STRUCTURAL COMPONENTS OF THE FORMATION OF SANITARY AND HYGIENIC CULTURE OF FUTURE ENGINEER-TEACHER OF FOOD PROFILE IN THE PROCESS OF PROFESSIONAL TRAINIING

The article investigates the phenomenon of professional training of the future engineer-teacher of food profile for the formation of sanitary and hygienic culture in professional activity. The structural components are highlighted and their content is analysed: motivational, cognitive (knowledge of conceptual and terminological culture, awareness of methods and means of forming a professional sanitary and hygienic culture of a food engineer-teacher, etc.), activity (ability to organize and form a sanitary and hygienic culture; ability to increase students’ level of sanitary and hygienic culture, etc.).The current stage of development of the higher education system places high demands on the professional and personal qualities of a scientific and pedagogical worker. Implementation of the main tasks of the National Strategy for Education Development in Ukraine requires further improvement of higher education institutions, in particular: introduction of a multi-level education system compatible with the European one; ensuring the fairness and transparency of entrance examinations; creation of innovative structures in higher education institutions; development of international cooperation in the field of education and science; reorientation of the higher education system to the development of competencies specific to the number of specializations during practice and further additional education.Society places new demands on the future engineer-teacher of food profile, who must have deep moral values, a clear civic position, a system of values and beliefs, be ready for creative development and self-improvement and carry out professional activities at a high level. Therefore, in addition to the formation of a harmoniously developed personality, it is necessary to pay attention to the formation of professional competence of the future specialist in the food industry. This need can be realized through the introduction of conceptual approaches to vocational training, retraining and advanced training of teachers for the system of vocational education, the main of which are updating the goals and content of vocational engineering and pedagogical education based on activity approach and personal orientation, updating the competency paradigm taking into account the international experience for the integration of the educational space in accordance with European requirements. Keywords: sanitation; hygiene; culture; food profile; pedagogical engineer; professional training; components; indicators; educational process; readiness.