To the Issue of Safety in Food Sphere as the Highest Social Value in the Healthcare System

The article is devoted to substantiating the conceptual foundations of the current state of food safety in the healthcare system.The issue of food safety is related to two fundamental and contradictory factors that are inextricably linked: on the one hand, it is the process of combating environmental pollution, and on the other hand, counteracting fraudulent actions by food producers.Among the main threats to food safety are a number of unresolved issues and the neglect of the main measures of state influence in the field of healthcare on the activities of economic actors.Based on WHO international standards and national legislation, it is possible to outline the main guidelines for achieving food safety, including: compliance with the latest food standards; prevention of potential contamination of agricultural land, water, air and the use of harmful substances in products; and improvement of food production technologies.Based on the basic requirements outlined in the HACCP food safety management system, certain problematic issues regarding the complexity of the integration processes of the HACCP system in Ukraine at the present stage are identified.The article outlines and describes the main types of threats that currently exist in Ukraine and are directly related to food quality.The article outlines the ways to overcome such threats, which have already been activated by the state, expert and public organisations.The article considers the recommendations of the Committee on World Food Security (CFS) on responsible management of land tenure, fisheries and forestry in the context of national food security.Based on the research, it is possible to draw conclusions: in order to achieve safety goals in the food industry, attention should be focused not only on economic and legal issues, but also on the ecological side of the issue; provision of the state doctrine of health protection is not possible without approval