CURRENT PROBLEMS OF CONTROL AND STATE REGULATION OF THE FOOD PRODUCTS SAFETY AND QUALITY

Abstract

Current problems of state regulation and control of food products safety and quality are considered. Cre-ating prerequisites for the availability of safe products on the market involves the use of qualitative raw materials, systematization of processing methods, the provision of modern production technology as well as the introduction of perspective methods of food storage. The main prerequisites for the creation of food quality and safety management systems are revealed. The Codex Alimentarius is the main internationally recognized standard for food safety aimed at protecting the consumers health. In Ukraine, regulation of food products safety and quality at the legislative level is provided by the Laws "On Basic Principles and Requirements for Food Products Safety and Quality" and "On State Control of Compliance with Food, Feed, Animal By-Products, Health and Well-being of Animals”. Integration of Ukraine into the international community requires compliance with the basic requirements for quality and safety not only of finished products but also of production facilities. One of the most well-known food quality management systems in the world is the Hazard Analysis and Critical Control Points (HACCP) system. Excepting the HACCP system, en-trprises (except for those producing meat, poultry, fish, seafood, juices) use the SQF (Safe Quality Food) system. For the purpose of early warning, emergency prevention and rapid response to food quality and safety at international level a program for the development and implementation of the Emergency Prevention System for Food Safety (FAO EMPRES Food Safety) based on the Food and Agriculture Organization of the United Nations (FAO) was created. A fundamental component of the FAO's strategy on crisis management in the food chain is the FCC - FAO's Food Chain Crisis Management Framework. Ensuring the quality and safety of food at the current stage of the Ukrainian food mar-ket development is a complex process that requires the direct involvement of all services and staff of the food enterprise, top-manager, introduction of reliable quality systems and state control over these processes.