Food Safety Management System: Concept and Practical Implementation

摘要

In this paper the authors analyze modern food safety management systems and note that the emergence of the new danger generate a need for the modern concept's development of the security management system, which is based on an integrated approach, which provides the identification of all hazards posing risks and threats to human health and life. In the proposed concept of the food safety management system the basic component is a scientifically grounded systemic approach, which is based on HACCP principles, according to which safety is considered comprehensively as the absence of biological, chemical and physical substances, which are dangerous for humans. The modern concept also covers the nutrition factor and problems, which are related with falsification, the use of the new food technologies including the production of the food products by genetic engineering and nanotechnology, the use of the complex food additives and the introduction of the new types of the packaging materials. The analysis shows that these problems are typical for many countries, therefore, there isn't a need to develop only a national, but also within the framework of the economic integration entities, the concept of the food safety management system, initiated and coordinated by FAO / WHO. In this paper the authors note that the concept's implementation should provide for monitoring its implementation, as well as the social responsibility of business.