The practice of appointment and production expertise оf foodproducts
The article presents the concept of food products, requirements to their turnover in the territory of the Russian Federation, the basic approaches to the appointment of expertise in relation to food products in the course of controlling and supervising functions of various government bodies. The possibilities of establishing the properties of food products in the course of the study as the products themselves and their packaging, labeling, protective elements and documentation. Existing products are differentiated according to their tradability on freely transferable, limited in circulation and withdrawn from circulation. The study of the goods characteristics allowing to determine the qualification of a criminal assault, referring checking goods to one of the categories that violate the established requirements: adulterated, counterfeit, do not meet safety requirements.