PUBLIC ADMINISTRATION AS A SUBJECT OF FOOD SAFETY AND QUALITY MANAGEMENT
Journal Title: Науковий вісник Херсонського державного університету. Серія «Юридичні науки» - Year 2018, Vol 1, Issue 4
Abstract
In this article, the concept of public administration as a subject of administration of safety and quality of food products is disclosed. The powers and competence of the subjects administering food safety and quality are revealed. It is determined that the reform of public administration bodies in this field has positive and negative consequences. We believe that the reform of the public administration authorities in the field of food safety and quality has positive consequences, namely: – optimization of the structure of the authorities in the field of food safety and quality; – reduction of budget expenditures related to staff reduction; – reducing pressure on business entities, reducing the number of inspections, and significantly reducing the number of drivers for unscheduled inspections. The negative consequences of reforming public administration in the field of food safety and quality are: – in addition to personnel reduction, destruction of directions and specialists in toxicology, occupational health, radiation hygiene, hygiene of children and adolescents, reduction of the number of personnel of epidemiological units, unit of preventive disinfection and food hygiene; – the reduction of functions has reduced the ability of the sanitary service to respond promptly to the potential threats of poor-quality food products; – the activity of the established state centres of hygiene and epidemiology is not completely legally prescribed; – there are very few skilled workers who could check food manufacturers according to international standards HACCP, ISO, IFS, etc. The issue regarding the general staffing and the absence of young specialists in the service for replacing retirement age specialists remains open; – low funding of the State Service of Ukraine on Food Safety and Consumer Protection.
Authors and Affiliations
О. В. Запотоцька
Keywords
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- EP ID EP660986
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