К ВОПРОСУ О СИСТЕМЕ МЕНЕДЖМЕНТА КАЧЕСТВА И БЕЗОПАСНОСТИ ПИЩЕВЫХ ПРОДУКТОВ

QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY

Zaporojsky A. A. ^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

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