Попко, О. В. та Popko, O. V. (2018) СИСТЕМА НАССР ЯК ДІЄВИЙ МЕХАНІЗМ ЗАБЕЗПЕЧЕННЯ ПІДВИЩЕННЯ КОНКУРЕНТОСПРОМОЖНОСТІ ТА ПРОСУВАННЯ ВІТЧИЗНЯНОЇ ХАРЧОВОЇ ПРОДУКЦІЇ НА МІЖНАРОДНІ РИНКИ. Вісник Національного університету водного господарства та природокористування (1(81)). с. 196-206.

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Анотація

Обґрунтовано необхідність та пріоритетні напрямки запровадження міжнародної системи управління якістю й безпечністю харчовою продукції НАССР як дієвого механізму підвищення конкурентоспроможності та просування вітчизняної харчової продукції на міжнародні ринки збуту. Розглянуто історію створення системи НАССР. Окреслено переваги від запровадження в практику вітчизняних операторів ринку базових принципів системи НАССР.

Title in English

HACCP SYSTEM AS AN EFFECTIVE MECHANISM FOR IMPROVING COMPETITEVENESS OF DOMESTIC FOOD PRODUCTS AND THEIR PROMOTION ON THE INTERNATIONAL MARKETS

English abstract

Nowadays the global society recognizes issues of safety and quality of food products as a top priority for their manufacturers and distributors in all socially advanced countries. Unstable political and economic situation in Ukraine, which caused the urgent need for reorientation of domestic market operators from supplying Russian markets to supplying European ones, highlights how necessary are changes in their approach regarding the issues of quality and safety of domestic food products. It means that the first and foremost priority is reaching such levels of quality and safety of products, which allow them to be competitive on both domestic and international markets. HACCP (The Hazard Analysis Critical Control Point system) is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent hazards from occurring. By strictly monitoring and controlling each step of the process, there is less of a chance for hazards to occur. HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened. There are seven HACCP principles that must be followed in order to implement HACCP. Every food production process in a plant will need an individual HACCP plan that directly impacts the specifics of the product and process. For the most successful implementation of HACCP, it should be applied from farm to table - starting on the farm and ending with the individual cooking a meal. To summarize, introduction of HACCP into the practices of domestic food manufacturing industry allows to improve competitiveness of Ukrainian manufacturers and to strengthen existing safety control systems for food products. This will be a ticket for domestic exporters to international markets including EU countries.

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