CONTROL AND IDENTIFICATION OF FOOD PRODUCTS UNDER EC REGULATIONS AND STANDARDS

Abstract

Ukraine has a rich and wide range of opportunities to become one of the leading exporters of food products. To realize these opportunities, it is important to introduce a strict system of control and identification of products by harmonizing current standards with the standards of the European Union. Poor management of food safety at various stages of production, logistics, sales and storage leads to unplanned costs that can result in bankruptcy. There is a need to implement the product safety system called Hazard Analysis and Critical Control Point, which is due to the demand for high-quality and eco-friendly food products. The purpose of the study is to consider the essence and features of step–by–step Food Control, to reveal modern methods of Product Identification, taking into account European Food characteristics that affect the accuracy and nature of sanitary and hygienic provisions. In this research, the following theoretical and methodological approaches are used: actual analysis, structural and system approach, legal basis. The problem of rational state control over compliance with legislation in the field of food safety and quality grows, so the current business inspections should encourage Ukrainian producers to increase the volume of high-quality production, which deserves to represent the state on the European market, suspending illegal activities, falsification and deception of consumers. The practical significance lies in improving the control and identification of food products following the standards and regulations of the European Union for the effective improvement of business activities engaged in the production of food products.