Open AccessApproaches to safety and quality of foodstuffs in the European Union and Russia
Author(s) -
Elena V. Tsaregorodtseva,
Т. В. Кабанова,
S. I. Okhotnikov,
Maria V. Dolgorukova
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/3/032003
Subject(s) - food safety , business , european union , production (economics) , legislature , quality (philosophy) , food packaging , food safety risk analysis , risk analysis (engineering) , quality assurance , marketing , international trade , engineering , economics , food science , political science , mechanical engineering , philosophy , chemistry , epistemology , law , macroeconomics , service (business)
This article is devoted to argumentation of the use of best practices of EU countries in Russia in improving its own regulatory and legislative framework with the aim of empowering the elimination of threats of safety of food raw materials and food products. This will allow enables enterprises operating in Russia: to Minimize, to reduce to an acceptable level the risks of contamination of food products at all stages from production to sales, thereby guaranteeing the end user safety of food products; to Demonstrate their ability to produce food products that meet international standards for quality assurance and safety; to deliver their products to large chain company, such as “Metro”, “Auchan”, etc.; to Bring their products to foreign markets; To comply with the requirements of Technical Regulations of the Customs Union 021/2011 “On food safety” in terms of organization of production on the HACCP principles.