TO THE ISSUE ABOUT EFFICIENCY OF THE TECHNICAL REGULATIONS OF THE CUSTOMS UNION AS A TOOL FOR ENSURING PRODUCT QUALITY

Abstract

Strategic objective of any state is to ensure food safety. The existence of safe food products is one of the principal human rights. For Russia, the problem of food safety is especially important considering the country's transition to new political and economic relations. Despite the integration and development of agricultural and food branches of industry as well as globalization of trade with food products and changing of the systems of products’ manufacture and circulation, the issues of safety and quality are becoming more and more topical lately. Consuming unsafe products negatively affects human health, and in some cases this can lead to irreversible processes. Under these conditions, it is necessary to set optimal requirements in order to ensure the necessary safety level of food products for a consumer from the one hand, and from the other hand – provide producers with the possibility to introduce new technologies and materials. Nowadays, technical regulations are one of the efficient tools for solving the set problem. Technical regulations are the means of technical regulation of safety. Safety of food products is acting as one of the main requirements of a consumer. All this is totally applicable to products of the dairy industry as well. In this article, requirements of regulatory documents that determine hygiene and sanitary conditions of production of fermented milk products, namely the TR TS 033/2013 “Technical Regulation on Milk and Dairy Products” and SanPiN 2.3.2.1078-01 “Hygienic Requirements for Safety and Nutrition Value of Food Products” were analyzed. We found that requirements of these documents determine safety of food products in microbiological regard, as well as they determine the content of chemical pollutants. Producers of food products, who consider food safety to be of top priority, strictly follow requirements of technical regulations.