ПРИНЦИПИ ВИРОБНИЦТВА БЕЗПЕЧНОГО ХАРЧОВОГО ПРОДУКТУ

Abstract

Introduction.High-quality and safe food products give the producer a competitive advantage in the domestic and foreign markets. Safety procedures are followed by every market operator on the way of food products to the end-user. Safety principles must be followed at all stages of the food product life cycle during product movement "from lunch to table": From raw materials reception, through technological processes in the production of the product to the end user. The purpose of the work is systematization of principles and requirements for maintenance of safety of food flows during production of food product.. Materials and methods. The research uses methods of analysis, synthesis, induction, deduction, comparison and analogy, as well as logic and critical thinking. Periodic scientific publications and normative documents on safety and quality of food products were studied. Results and discussion. Principles providing production of safe food products, based on observance of requirements to the location of the enterprise, premises and shops, the zoning of premises, the provision of technical communications (water supply, water supply, ventilation and air supply) and means of lighting of premises, the installation of storage facilities and premises for collection and utilization of waste, sewage and emissions, cleaning and cleaning procedures control systems, as well as to service personnel, in particular to personal hygiene and health of personnel. The location of the production areas should have an area with a gradation of the level of the risk of environmental impact on the product: From the highest to the low probability of foreign and harmful substances entering the material stream. An important component to keep the product safe is to provide the consumer with comprehensive information regarding the handling of the product after the packaging is opened: Terms of use and storage conditions. Conclusions.The principles of food safety production ensure the quality and safety of the product at all stages of production, starting from the inflow of raw materials and packaging materials to the enterprise before the arrival of finished products to the market.