Complex of measures to prevent food product and container

Abstract

Prevention of counterfeiting includes a set of preventive measures consisting of the following areas: Market monitoring and analysis. Organization of a market scanning system, monitoring the state of the container and food market, determining and assessing the real level of counterfeiting, studying trends. Creation of a counterfeiting database that is formed on the basis of monitoring. This is a structured data system, scientific articles, analytical and statistical calculations, regulatory documents. Risk assessment and management. Scientifically based risk assessment allows for measures to prevent counterfeiting, minimize associated moral and material losses, and build appropriate barriers to counterfeiting (for example, developing appropriate laws). Forecasting counterfeiting. Creating a strategy, determining indicative parameters and

mechanisms to counteract counterfeiting. Conclusions and assessments obtained on the basis of a comprehensive market analysis and the use of modern methods. Identification of typical counterfeiting schemes and establishment of barriers to

counterfeiting. This is the differentiation of the entire path of production, from its theoretical development to its transfer to the consumer, into separate sections, including the preparation of

regulatory documents, the purchase of raw materials, production, storage, transportation, sales, etc. In potentially dangerous areas, additional reporting forms should be established, elements of external control should be introduced and expanded, etc. Evidence base. The legal and evidentiary base is built on the methodology of identifying

counterfeiting and includes methods for establishing signs of counterfeiting, determining how, at

what stage, when, where, by whom the counterfeiting was carried out and who is responsible for it. Methods. It is necessary to develop special methods to identify counterfeiting, which must meet the conditions of efficiency, availability, accuracy and reproducibility, safety and cost-effectiveness. Since counterfeiting is transformed, accordingly, detection methods must be constantly adapted and improved. Based on scientific methods, techniques and methods are developed, laboratories are created. Laboratories. A conclusion on determining falsification will be recognized as legitimate

only if the laboratory that issued it is accredited. Expert. In addition to generally known, publicly available knowledge, an expert must have

narrow professional skills, competence in the field of food technology, nutrition, nutraceuticals, chemistry and biochemistry of food. Thus. the algorithm for counteracting falsification includes identifying a specific object, identifying the type and method of falsification finding out who produced the falsified product, when and who is responsible for it.