ANALYSIS OF INDUSTRIAL FOOD PRODUCTION SYSTEMS TO ENSURE FOOD SAFETY AND QUALITY

To ensure the economic security of the country, it is necessary to ensure the safe production and processing of food products. This article reflects the analysis of hazards and critical control points (HACCP), as well as the analysis of the Food Safety Management System based on ST RK ISO 22000/ISO 22000. Food safety and quality assurance systems are essential to reduce risks and ensure compliance with the strictest standards. HACCP plays an important role in the food safety management system based on ISO 22000/ISO 22000 standards in the Republic of Kazakhstan, helping companies identify, assess and manage food-related hazards during their production, processing and distribution. An analysis of existing food production systems will identify opportunities for the development of more effective and comprehensive food safety and quality assurance systems. These improved systems will be vital to meet the growing needs and expectations of consumers, as well as to ensure safe and high-quality food products for future generations. By introducing HACCP and SMBPP at enterprises based on ISO 22000/ISO 22000 ST RK, food manufacturers can improve the safety and quality of their products.