Environmental food safety.

Environmentally friendly products - one of the most important problems of modern economies. In the current economic conditions, many enterprises for the processing of raw materials only started to improve the technological processes of processing of raw materials. All this adversely affects the quality of food. To compensate for the risks and environmental safety of food products in industrialized countries implemented the Hazard Analysis and Critical Control Points. This system allows for quality control in the manufacture of food products by the level of risk criteria. However, not only the manufacturing process requires strict control, the same applies to the processing and storage of food. Often it is improper storage of food leads to the fact that they fall into the category of environmentally unsafe.

Speaking generally about the environmental safety of food, then here it is about respect for the vital interests of environmental rights: a clean, healthy, favorable to life environment. Environmental food safety - a global problem, because not only affects human health, but affects the entire economy. Food quality affects the quality of life, social activity, also affects the demographic aspect of his existence. Therefore, to ensure a high standard of living rights in the state, the economy should be given to the ecological food safety a high priority.

In modern conditions people less confidence in the quality of products. It is related to the deteriorating environmental conditions (increased use of chemicals and the industrialization of production), and with genetic modification of food and low quality control in food production.

Therefore, environmental safety of food products - a complex problem, which is designed to solve as biochemists, microbiologists and manufacturers, sanitary-epidemiological service and of course, the public authorities.