IMPLEMENTATION OF FOOD SAFETY MANAGEMENT SYSTEMS IN MEAT PROCESSING ENTERPRISES: THE ROLE OF HACCP AND ISO 22000 IN ENSURING CONSUMER HEALTH

This article explores the practical aspects of implementing food safety management systems in meat processing enterprises, focusing on the HACCP and ISO 22000 standards. Their role in minimizing microbiological, chemical, and physical hazards, as well as in safeguarding consumer health, is discussed in detail. The paper highlights global experiences and evaluates the challenges and opportunities of adopting these systems in the context of Uzbekistan. It concludes that effective implementation of HACCP and ISO 22000 can significantly improve product safety, increase competitiveness, and strengthen both domestic and international market positions.