Qualitative, Safe And Innovative Food: Standardization, Manufacturing And Realization Problems
The legislative, scientific, normative, methodical and other approaches to quality, safety and innovation evaluation of food are systematized, which is produced by the food and tobacco industry, attention is accented on its basic constituents and measuring features. General and different descriptions of the noted products’ properties are exposed. Important attention is given to the analysis of changes in the food products assortment and technological base producing it, and to strengthening its innovative constituent. The differentiation expedience of the enterprises’ accounting about manufacturing is grounded according to the normative document’s legal status: technical conditions, standards, technical rules of procedures, laws, on its separate kinds. It will allow to monitor the periodicity and scales of appearance the dangerous food products, and also to realize measures on the improvement of situation in a proper time.
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