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Home >Food Processing: Techniques and Technology > Archive > Volume 31, Issue 4, 2013 > QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY

Zaporojsky A. A. a
,
Kasyanov Gennadiy. I. a
,
Mishkevitch E. U. a
Affiliation
a FSBEI HPE «Kuban State University of Technology»
Copyright ©Zaporojsky et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Implementation of a safety management system is not only one of the ways to increase the competitiveness of Russian food products on the world market, but also to guarantee the health of its nation. The article explores the legal and normative basis in the field of food safety management in Russia and abroad. Estimation of readiness of domestic food companies to compete with foreign producers has been done
Keywords
HACCP system, food safety, food products quality, technical regulations
REFERENCES
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  8. Sertifikaciya ISO 22000 (HACCP – HASSP, bezopasnost' pischevyh produktov) // Organ po sertifikacii. Sistema menedzhmenta kachestva i personala «ISU». – URL: http://www.wikiquality.ru/sertifikatsiya-iso-22000 (data obrascheniya: 11.08.2013).
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