Scientific basis of the concept of food safety management according to the requirements of international standards

Purpose. The main purpose of the study was to develop a concept of food safety management, taking into account the risk-oriented and process approach and the requirements of international standards for food safety management systems. To achieve this goal it was necessary to solve the following tasks: to explore modern concepts of food safety management, to analyze the requirements and approaches of international standards and certification schemes for food safety management and risk management systems and to develop a concept of food safety management based on methods of analysis, synthesis and generalization , which is applicable at the organizational and operational levels of management systems taking into account the principles of HACCP, VACCP and TACCP. Methods. The methods of system analysis were used in the work aimed at identifying alternative solutions to the problem, namely the system approach and general theory of systems. The method of system analysis was applied to the study of food safety management systems. In addition, we used the modeling method, which is a scientifically sound method of estimating the characteristics of complex systems used for decision-making in various areas of economic and social activities. Results. A food safety management concept has been developed, which includes the application of a process and risk-oriented approach and the application of HACCP, VACCP and TACCP principles as interrelated elements of the food safety management system. It has been established that risk management for unintentional threats is based on compliance methodology (quality) and prevention methodology (safety, HACCP). In addition, it has been found that in terms of the spheres of influence on both the food market operator and the consumer, the risk management for food quality and fraud lies in the economic plane, the management of safety and intentional harm risks lies in the plane of impact on consumer health. It should be borne in mind that in some cases, the management of the risks of intentional threats (VACCP fraud, intentional harm TACCP) may lie in the plane of impact on both the economic component and the health of the consumer. The practical value. The concept and a new approach to food safety management are proposed, which reflect a combination of methodologies of process and risk-oriented approaches taking into account the requirements of international standards for the development and operation of food safety management systems

concept; risk management; HACCP; VACCP and TACCP; food safety management systems