Нормативно-правове регулювання безпечності та якості харчових продуктів в Україні в сучасних умовах

Abstract

Розглянуто питання, які стосуються забезпечення захисту життя, здоров’я та інтересів споживачів, що є підґрунтям нормативно-правового регулювання в Україні у сфері дотримання вимог безпечності та якості харчових продуктів за сучасних умов господарювання. Досліджено принципи державного регулювання безпечності та окремих показників якості харчових продуктів в Україні.

The main aspects of the analysis of legal regulation of the requirements for food safety and quality are identified and substantiated in the article. It is proved that between all segments of the process concerning healthy diet provision, appropriate links connecting producers of raw materials with their processors should be elaborated. The importance of state regulation in the field of food safety and food raw materials is substantiated. The principles of state regulation of safety and certain indicators of food quality in Ukraine are studied. The authors analyzed the main thesis of the Law of Ukraine "On basic principles and requirements for food safety and quality"; rules for issuing, terminating, revoking and renewing operating permit; informing and raising awareness of market operators and consumers concerning safety and certain indicators of food quality; setting requirements for the health of staff; participation in the work of relevant international organizations; state control; bringing market operators, their officials to justice in case of violating safety legislation and certain indicators of food quality. The issues regarding the protection of life, health and interests of food consumers for different age categories, sex, health status, as well as state regulation, taking into account the peculiarities of political, socio-economic, environmental conditions. The influence of the HACCP system on the production processes in the segment of food production in Ukraine analyzed. The HACCP system assumes that all functional units of the production process are subject to control over potential risks at each of these sites. It is proved that it is possible to minimize the probability of manufacturing substandard product due to high-quality manufacturing process planning and control at each link. A number of measures are proposed to improve quality, take into account synergy of actions and interdependence of links in logistics processes, development and implementation of innovations in the regulation of food safety and quality.