CHARACTERIZATION OF UNCERTAINTY SITUATIONS IN THE FOOD INDUSTRY SPECIALISTS' PROFESSIONAL ACTIVITY IN THE WAR CONDITIONS

The article is devoted to defining the problems of food industry specialists' professional activity in wartime, which form situations of uncertainty in accordance with the structure of the industry and elements of the labor process. It has been found that the concept of “uncertainty” is in the focus of attention of researchers in various fields, including philosophy (defined as a component of the world's characteristics) and psychology (considered in various aspects of decision-making, interpersonal interaction, and personality characteristics). The war conditions are characterized as those that form uncertainty. The types of uncertainty situations have been identified, their signs and characteristics have been formulated. In order to develop the problems forming uncertainty in the professional activity of food industry specialists, the structure of the industry and professional activity has been analyzed. A description is given of the problems relating to the use of equipment, facilities, inventory; implementation of food preparation technology, application of the basics of commodity science; compliance with hygiene, sanitation and labor protection; organization of production, accounting and calculation; compliance with energy efficiency and environmental friendliness; implementation of legal relations in the industry. It is noted that the realization of the labor process is also full of problematic situations which lead to a state of uncertainty. Examples of such problems have been provided. The research method was the study and analysis of the philosophical, psychological and pedagogical theory regarding the characterization of uncertainty and related situations of uncertainty in the essential and activity aspects. This allowed us to conclude that the realization of the food industry specialists' professional activity in modern conditions is full of uncertainty situations, which are caused by the structure of the industry and elements of the labor process. The results of the study can be implemented in the practice of training food industry specialists in vocational (vocational-technical) education institutions to prepare them for professional activities in wartime.