TO THE QUESTION OF INCREASING THE CONTROL AND EVALUATION OF SAFETY OF CULINARY PRODUCTS OF FUNCTIONAL PURPOSE
The analysis of the increase in quality control and the system of food safety assessment tasks is carried out. One of the conditions for the recovery and maintenance of health is the modern removal of accumulated harmful substances from the body. The list of endogenous toxins is very diverse. Endotoxins have a direct or indirect effect on effector organs, cells and subcellular structures. The greatest danger to human health is lead, mercury, arsenic, cadmium. The current situation requires a systematic approach to the control of food products in order to ensure their safety, quality and accessibility in the required quantity, ensuring adequate nutrition and health of all population groups. It is established that the obtained data testify that in the recipe-component composition of culinary products the content of heavy metals does not exceed the maximum permissible concentration. The study of microbiological studies of culinary products corresponded to the norm