ON THE FOOD SAFETY MANAGEMENT SYSTEM IN CURRENT CONDITIONS AND PROBLEMS IN THE AREA OF SUPERVISION

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Abstract

This article covers the aspect of food safety provision by product chain participants under current conditions by means of the development of food safety management systems (FSMS) based on НАССР (Hazard Analysis and Critical Control Points) principles. НАССР principles and logical approach for setting and solving specific tasks, preceding HACCP principles, are discussed. The main stages of food safety management system development and implementation are presented, as well as advantages from its implementation.

About the authors

L. V. Belova

I.I. Mechnikov North-Western State Medical University

Author for correspondence.
Email: noemail@neicon.ru
Russian Federation

T. Yu. Pilkova

I.I. Mechnikov North-Western State Medical University

Email: Tatyana.Pilkova@szgmu.ru
Russian Federation

R. S. Vasilyev

I.I. Mechnikov North-Western State Medical University

Email: noemail@neicon.ru
Russian Federation

I. M. Fedotova

I.I. Mechnikov North-Western State Medical University

Email: noemail@neicon.ru
Russian Federation

References

  1. CAC/RCP 1-1969, Rev. 4-2003. Recommended International Code of Practice. General Principles of Food Hygiene - Codex Alimentarius Commission; 2003
  2. ТР ТС 021/2011. О безопасности пищевой продукции. Комиссия Таможенного союза; 2011
  3. ISO/TS 22003:2007. Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems; 2007

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Copyright (c) 2024 Belova L.V., Pilkova T.Y., Vasilyev R.S., Fedotova I.M.


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