Open AccessON THE FOOD SAFETY MANAGEMENT SYSTEM IN CURRENT CONDITIONS AND PROBLEMS IN THE AREA OF SUPERVISION
Author(s) -
Л В Белова,
T.Yu. Pilkova,
R. S. Vasilyev,
И М Федотова
Publication year - 2019
Publication title -
gigiena i sanitariâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 13
eISSN - 2412-0650
pISSN - 0016-9900
DOI - 10.18821/0016-9900-2017-96-4-399-401
Subject(s) - food safety management , risk analysis (engineering) , food safety , product (mathematics) , management system , process management , hazard , hazard analysis , computer science , critical control point , control (management) , business , operations management , engineering , medicine , reliability engineering , chemistry , geometry , mathematics , organic chemistry , pathology , artificial intelligence
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.