LEGISLATIVE ACTS ON SAFETY AND QUALITY FOOD


  • N. Kos'yanchuk National university of life and environmental sciences of Ukraine
Keywords: quality, safety, raw material, manufacturer, food code, products, riskcontrolsystem, thestaff, theconsumer

Abstract

The analysis of legislation on the safety and quality of food. Under the conditions of accession of any country to international structures prerequisite – the certification and accreditation of workplaces, equipment and laboratory staff in accordance with the requirements of GLP (Good laboratory practice).

Analysis of relevant documentation, namely Council Directive 93/99 EEC of 29 October 1993 on additional measures for the official control of foodstuffs, Decision 98/179 EC on laboratories conducting official control, indicates the need for accreditation in accordance with ISO ISO / IEC 17025: 2006 since January 2002. In accordance with Decision 98/179 EC for approved laboratories is mandatory participation in an internationally recognized external quality control assessment and accreditation scheme. Moreover, approved laboratories must prove their competence in the course of regular and successful participation in relevant professional testing schemes recognized or organized by the national reference laboratory or the Community reference laboratory.

According to international requirements for food product quality control only insufficient, since it can not guarantee its complete safety. It is necessary to introduce new safety management system and product quality in the modern production process.


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Abstract views: 95
PDF Downloads: 323
Published
2016-09-12
How to Cite
Kos’yanchuk, N. (2016). LEGISLATIVE ACTS ON SAFETY AND QUALITY FOOD. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 18(3(70), 150-152. https://doi.org/10.15421/nvlvet7035