Özet:

The basic principles and aims of food safety international system (HACCP: Hazard Analysis and Critical Control) are presented in the article. The features of its introduction in the oil and fat industry in connection with the monitoring of the ecotoxicants (pesticides, polychlorinated biphenyls and polycyclic hydrocarbons) in vegetable oils and margaric production (margarine, confectionery fats) are given. It is shown that the effectiveness of the HACCP system implementation connect with the need to create the modern charts of technochemical control of raw materials and finished products of oil and fat production. A prerequisite for this process is creating the flowcharts of physical and chemical hazard factors of food products and initiation of new methods for determination of natural and anthropogenic ecotoxicants using modern physical and chemical methods of analysis such as gas-liquid chromatography, gas-liquid chromatomass-spectrometry and high efficiency liquid chromatography. Author Biographies Ірина Володимирівна Левчук, SE "Ukrmetrteststandart", Metrology, 4, Kiev, Ukraine, 03143 Candidate of technical sciences, Deputy Head of the scientific-methodical laboratory chromatographic studies

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