THE RELATIONSHIP BETWEEN LABORATORY VERIFICATION AND PRODUCTION CONTROL IN ENSURING FOOD SAFETY
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This article analyses the practical and functional relationship between production control and laboratory verification in ensuring the safety of food products. The study is based on ISO 22000:2018, the Codex Alimentarius General Principles of HACCP, the ISO/IEC 17025:2017 standard, as well as on the documents currently in force in Uzbekistan in the field of standardization, technical regulation and sanitation and hygiene. The analysis showed that production control reduces risk within the process itself, while laboratory verification confirms through test evidence that these control measures are actually working. The stages of raw material acceptance, the technological process, the sanitary and hygienic condition and the finished product were examined as an interconnected chain of control. The article proposes for enterprises a methodological approach based on the sequence "control – verification – management decision – corrective action – re-verification".
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References
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