HYGIENIC ASSESSMENT OF QUALITY OF FOOD PRODUCTS

Abstract

Hygienic assessment of food quality is carried out in the process of sanitary and hygienic examination – a complex of practical measures aimed at determining the quality state of products in order to establish the possibility and order of their implementation for food. All food products must meet the hygienic requirements of the above-mentioned normative documents, should be fresh, not contaminated, not infected, have their own composition and not subject to falsification[1]. The analysis of laboratory studies indicates that the proportion of samples that do not correspond to sanitary and chemical indicators remains consistently high. It should be noted that the proportion of non-standard samples of products for children's nutrition should be significantly reduced[2].