| Summary: | Purpose. The purpose of the paper is to study standardization as a lever for the development of international trade, as well as an analysis of the implementation of food safety management systems market operators by the principles of the HACCP system.
Methodology / approach. The methodological basis of the research became the fundamental positions of modern economic science and the work of the leading domestic and foreign scientists on standardization, safety and quality of food products, as well as legislative and regulatory acts of Ukraine. In the process of research, the methods of economic research have been used, which have helped to achieve the most complete and reliable results: systematic approach and generalization, monographic, statistical, historical and economic.
Results. The results of the study show that over a considerable period of time, issues of standardization, both phenomena in general and issues of quality and safety of food products, were at the center of attention. Taking into account that Ukraine has integrated into the system of international economic relations, as evidenced by the volumes of exported products, the manufacturers-operators of the market is an urgent requirement to adapt to the conditions of world markets. The most acute issue is with regard to food producers. Therefore, in the context of the approximation of national standardization to international and European norms and rules, implementation of the principles of a food safety management system based on the HACCP concept is one of the highest priority topics. The main advantages and risks are analyzed, the algorithm for implementation of HACCP according to the process approach is generalized.
Originality / scientific novelty. In order to improve the quality and safety of food products by market operators, in the first place small enterprises, regardless of the type of products they produce, are offered a generalized algorithm for the introduction of HACCP.
Practical value / implications. The conclusions and suggestions outlined in the article are practical and can be used to develop and substantiate small enterprises of the HACCP system.
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