The article analyses the production and technological readiness of bachelors of vocational education in food technology, reveals the essence and outlines the main characteristics of the criteria, indicators and levels of production and technological readiness of bachelors of food technology. The purpose of the article is to substantiate the criteria, indicators and characteristics of the levels for diagnosing the initial level of production and technological readiness and further research and experimental work. The content of education embodies the desired result, a list of requirements for a graduate of an educational institution and provides for the receipt of educational information that, in aggregate, provides the potential for assimilating the knowledge system, mastering the system of skills and abilities, and forming worldview, civic and professionally significant personal qualities. Deep socio-economic, industrial and technological transformations taking place in Ukraine require new approaches to the system of training specialists in various industries and the search for new effective forms of organizing the educational process. To analyze the state of production and technological training of bachelors in the field of food technologies in pedagogical institutions of higher education, the general theoretical provisions of vocational education are considered, which form the basis for the selection of the content and organization of production and technological training. Achieving the goal involved the use of the following methods: analysis, comparison, systematization and generalization of normative documents, philosophical, psychological, pedagogical and methodological sources on the research topic, analysis of the structure of students in specialty 015.21 Vocational education (Food Technology) criteria, indicators and levels of production and technological readiness of bachelors of professional education in food technology. The use of a set of methods allowed to characterize the production and technological readiness of bachelors of food technology by the formation of indicators of relevant criteria (motivational-value, cognitive, activity, reflexive) at the following levels: high, medium, low. Substantiated criteria, indicators and characterized levels were used for research and experimental work, in particular, diagnosing the initial level of production and technological readiness.