Hygienical safety in food production and staff training for official inspections

Hygienical safety is considered as a prerequisite (i.e. a preliminary factor) for quality, without which no other requirement could be considered meaningful. Hygienical safety is directly related to the following risk factors: natural toxic substances and allergenes; chemical contaminators; biological contaminators; results of thermal and oxidative damages; systematical dietetic mistakes. Concerning knowledge and checking of such a problem not to be undervalued is represented by the training level of the staff for official inspections; The present training process is examined, its main faults are pointed out and finally some suggestions fora proper training and a necessary updating concerning such staff are given.