ANALYSIS OF THE STATE OF THE FOOD INDUSTRY

The article presents an analysis of the food industry market according to the Agency of the Republic of Kazakhstan on Statistics, the main share of meat and meat product producers as of 01.02.2023. Meat products are now regarded as high-risk products that carry both biological and chemical dangers. The International Epizootic Bureau (OIE) and Codex Alimentarius papers include guidelines for thuse of a risk-based approach to animal products. The OIE documents, on the other hand, primarily concern the veterinary welfare of farm animals, but in the Codex Alimentarius they relate to the completed product and are seen as relevant to human health. The technology aspect is not particularly addressed in these texts, but it is crucial in managing both individual hazards and their aggregate, allowing to produce products with guaranteed shelf-life safety as well as safety for human health and epizootic well-being. The success of the nation's socioeconomic development program will be greatly influenced by the quality, variety, and availability of food, which should be prioritized as a national effort.

1. Aleshkov A.V., Kalenik T., The G., Matkina E.V. «Innovasii V pitshevoy industrii: sistemnoe obobtshenie [Innovations in the food industry: system generalization]» // Vestnik Kamchatskogo gosudarstvennogo technicheskogo University. -2016. -№36.-РР. 41-44 [in Russian]

2. Kantere V.M., Matison V.A., Khangazheeva M.A., Sazonova Yu.S. «Sistema bezopasnosti produktov pitaniya na osnove printsipov HASSP [Food safety system based on HACCP principles] » // Publishing house «Printing house of the Russian Academy of Agricultural Sciences», 2019:6 – (in Russian)

3. Bobreneva I.V. « Funkcional'nye produkty pitaniya i ih razrabotka. [Functional food products and their development] ». Sankt-Peterburg Izd-vo: Lan', 2019. (in Russian)

4. Donchenko L.V., Nadyka V.D. «Bezopasnost pishevoy produktsii [Food safety]». – M.: Publishing house «Yurayt», 2023. – 452 р. [in Russian].

5. Zhvirblyanskaya A.Yu. Fundamentals of microbiology, sanitation, and hygiene in the food industry. - M.: Publishing house "Food industry". – 2020. - 892 p. (in Russian).

6. Radakovic M. «Food safety – flexible approaches to production and official controls». Procedia Food Science. 5(2015): 247–249.

7. Kudryasheva A.A. «Pishevye dobavki I prodovolstvennaya bezopasnost [Food additives and food safety]». Food industry, No. 7, 2000 [in Russian].

8. Muratova E.I., Tolstykh S.G., Dvoretskii S.I. Zyuzina O.V., Leonov D.V. Avtomatizirovannoe proektirovanie slozhnykh mnogokomponentnykh produktov pitaniya: ucheb. pos. dlya studentov. – Tambov Izdatel'stvo FGBOU VPO «TGTU», 2011. - 45 s. [in Russian].

9. Shevchuk D.A. «Upravlenie kachestvom [Quality management]» Textbook. - M.: Publishing house «GrossMedia», ROSBUH, 2008. – 216 р. [in Russian].

10. Codex Alimentarius. International standards for food products. GENERAL FOOD HYGIENE CXS 1-1969, 43 p. [in Russian].

11. GOST R 56406–2015 Lean production. Audit. Questions for evaluating the management system. – М.: Standartinform, 2015. – 50 p. [in Russian].

12. GOST R 51814.7–2005 Quality management systems in the automotive industry. Assessment of quality management systems. – М. Standartinform, 2005. – 50 p. [in Russian].

13. Dobrutskaya E.S. Food ecology // Vegetables of Russia. - 2010. - No. 2(8). - P.22-25. [in Russian].

14. Safety and quality of food products. The role of FAO. [Electronic resource]. - Access mode: https://www.fao.org/food-safety/en/ [in Russian].

15. Pozo H. «Critical Factors of Success for Quality and Food Safety Management: Classification and Prioprization». Universal Journal of Industrial and Business Management. 6(2018): 30-41.