A lecture on safety principles

Within the framework of the science decade, an open lecture on "Food Safety: Fundamentals, Principles, and practical Applications" by Yyldyzai Ozbekova, PhD, associate professor of the Kyrgyz-Turkish University "Manas" in Kyrgyzstan, was held at Shakarim University.

The main goal of the open lecture was to provide a comprehensive understanding of modern requirements and international standards of food safety, as well as to discuss current issues in this field.

During the lecture, the speaker focused on the main types of food safety hazards and noted that biological hazards prevail among them. In addition, factors affecting the growth of microorganisms, cross-contamination, risk management issues were widely considered.

Special attention was paid to international standards and systems, and important means of ensuring food safety were explained. At the same time, the role of KPI indicators in the field of food safety was also discussed.

The speaker also touched on new trends in food production and emphasized the importance of non-thermal processing methods used in maintaining product quality.

Relevance of the topic was thoroughly justified in the lecture. Today, the increasing global trade in food products, the complexity of supply chains, the emergence of new pathogens, increasing antibiotic resistance, and climate change are further increasing the requirements for food safety.

A comprehensive approach to ensuring food safety within the framework of the "farm to table" concept was also explained. This principle shows the importance of monitoring the product at all stages from production to reaching the consumer.

The open lecture was useful and informative for students and teachers. The participants got acquainted with the modern requirements in the field of food safety and received answers to the questions they were interested in.