Publications
ENSURING THE SAFETY OF GENETICALLY MODIFIED FOOD IN THE EUROPEAN UNION
Publications

This article discusses the fundamental principles underlying the basis for the regulation of the safety of food and feed containing in its composed of genetically modified organisms in the European Union. Considered labeling requirements for genetically modified products in the European Union

ENSURING THE SAFETY OF NEW FOOD IN THE EUROPEAN UNION
Publications

This article discusses the fundamental principles underlying regulation of the safety of new types of food in the European Union Key differences between food laws identified Customs Union and European Union

COMPARATIVE ANALYSIS OF PROVISION OF FOOD SAFETY OF NEW FOOD IN EUROPEAN AND CUSTOMS UNION
Publications

The article highlights the food security policy of the European Union, general principles and requirements of legal acts in the field of food circulation in terms of safety indicators

SAFETY STUDY OF NON-CONVENTIONAL COMPONENTS IN FOOD PRODUCTION
Publications

Research into the possibility of using hay fenugreek in production catering products. The safety indicators of unconventional components in the European and Customs unions

SAFETY STUDY OF NON-CONVENTIONAL COMPONENTS IN FOOD PRODUCTION
Publications

Research into the possibility of using hay fenugreek in production catering products

ENSURING THE SAFETY OF APPLICATION OF DRY MIXTURES IN PRODUCTION OF CONFECTIONERY IN EUROPEAN AND CUSTOMS UNION
Publications

The article highlights the benefits of using dry mixes in confectionery products, where one of the main advantages is the minimum cooking time biscuits, cakes and other sweets. The safety indicators of the use of dry mixtures in the production of confectionery products in the European and Customs unions

USE OF NEW TYPES OF VEGETABLE RAW MATERIALS IN PRODUCTION OF FOOD PRODUCTS
Publications

A promising area of ​​scientific activity is the development of non-waste processing technologies in food production. Currently, waste from plant and animal raw materials play a big role in solving food and environmental problems. When processing food raw materials, it is important to search for new types of raw materials without waste technologies, which will expand the range of products for various types of food. Nutrition is an essential indicator of the health of a nation and a fundamental factor in human health. Nutritional status is determined by the composition of the diet, which should include the nutrients necessary for the prevention of nutritional diseases, create conditions for a fruitful life for many years

COMPARATIVE ANALYSIS OF MICROBIOLOGICAL FOOD SAFETY CRITERIA IN EUROPEAN AND CUSTOMS UNIONS
Publications

Food safety policy of the European Union, general principles and requirements of legal acts in the field of food circulation according to microbiological indicators.

FEATURES OF FOOD SECURITY IN PUBLIC FOOD
Publications

The European Union's food policy has set a goal to achieve high standards of food safety in order to protect and improve the health of consumers, to ensure safety at all technological stages.

MODERN FORMS OF WORK OF FOOD ENTERPRISES
Publications

New forms in the work of public catering enterprises is a determining factor in the rational organization of production and sale of finished products, ensuring safety at all technological stages.

SECURING FOOD SAFETY REQUIREMENTS SANATORIUM MASHUK AQUA-TERM
Publications

International investment cooperation involves one of the forms of interaction with Russian partners based on the use of international law and experience in ensuring the safety of food products of mass nutrition.

FOOD SAFETY FEATURES OF POULTRY MEAT
Publications

Poultry products have become more in demand, they are a source of a number of safety risks, it is necessary to protect consumers and ensure safety at all technological stages.

COMPARATIVE ANALYSIS OF FOOD SECURITY APPROACHES IN EUROPEAN AND CUSTOMS UNIONS
Publications

The approaches of the CU and the EU to food control are completely different, since the CU emphasizes the importance of matching finished products to technical standards and requirements, while the EU is focused on taking preventive measures and avoiding risks at all stages of the food production process.

RISK-ORIENTED APPROACH IN CONTROL OF WORK OF PUBLIC FOOD ENTERPRISES
Publications

Entrepreneurship in the field of catering is regulated by approximately 50 different legislative documents. Among them are laws directly related to food: Federal law. The quality and safety of food products, as well as the rules and regulations - for example, the law on smoking or the use of cash registers - are regulated simultaneously by catering and related industries. For each type of enterprise, of course, its own list of documentation is required, taking into account industry Sanitary rules

DETERMINATION OF QUALITY AND SAFETY OF SWEET DISHES
18.04.2019
Publications

Publication of the thesis of the report at the XI International scientific conference of students and graduate students «Technique and technology of food production» April 18-19, 2019

European trends in providing food safety in training of technology students in conditions of the development of digital technologies
03.04.2019
Publications

Limareva, N.S., Shaltumaev, T.S., Shchedrina, T.V., Orobinskaya, V.N

Abstract

The article deals with the problems associated with the use of European experience in ensuring the safety of consumers of food products. The need to ensure the safety of consumers is an urgent modern task for the food industry. Search and analytical work were carried out to identify the main regulatory documents regulating the quality and safety of products and services in catering enterprises in the Russian Federation and abroad. The article presents some results of Erasmus+ Jean Monnet Module grant realisation on development of educational module "Food Safety Regulation in the European Union" for students of 19.03.04 "Production Technology and Organisation of Public Catering". The module includes the study of some aspects of the European and Customs Union legislation in the field of food safety. The necessity of training future technologists of public catering with the use of distance education technologies is substantiated.

© Published under licence by IOP Publishing Ltd.

SECURITY OF PRODUCTS AND SERVICES IN WORK OF MODERN FOOD ENTERPRISES
Publications

At present, in Russia and, in particular, in the regions of the North Caucasus Federal District, there is an active development of the market of catering enterprises. Strong competition between enterprises stimulates the development of new forms and methods of work. Not only the number of guests of the enterprise, but also health and mood depends on how well the requirements for providing quality services and safety are met in the catering organization.

The article considers the issues of ensuring the safety of products and services in the work of modern catering enterprises. Based on the example of inconsistency with the established requirements of public catering enterprises, recommendations were developed for the innovative development of the service sector and ensuring security, taking into account Russian and European experience.

In the North Caucasus, the development of safe forms of organization of production and services will contribute to the development of culinary tourism, the development of gastronomic tours, and will make it possible to create conditions for the stability of economic sectors of the economy.

SAFETY CRITERIA OF BIOLOGICALLY ACTIVE ADDITIVES AND GENE-MODIFIED FOOD PRODUCTS IN THE EUROPEAN UNION AND THE CUSTOMS UNION
Publications

One of the key and pressing problems of any state is food safety. According to the interpretation ООН (ФАО) «...food security refers to a situation in which all people at any time have access to enough safe, nutritious foods to satisfy their food needs and preferences for an active and healthy life...». Food security is the national sovereignty and development of the economic system of any country in the European Community.

European food safety trends in catering
Publications

The article discusses the problems associated with the use of European experience in ensuring the safety of food consumers. The need to ensure consumer safety is an urgent modern task for public catering enterprises, as they produce a wide range of various food raw materials and products.