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DOI: Research on food safety standards of Uzbekistan and international norms in the production, storage, and distribution of flour and flour products to the population
Nilufar Suyunova , Student, Karshi State Technical University, Republic of Uzbekistan, Karshi, Uzbekistan Uzokov Yusuf , PhD student, Tashkent Institute of Chemical Technology, Republic of Uzbekistan, Tashkent Senior Lecturer, Karshi State Technical University, Republic of Uzbekistan, Karshi, Uzbekistan Muhayyo Toshtemirova , Student, Karshi State Technical University, Republic of Uzbekistan, Karshi, Uzbekistan Irgasheva Maftuna , Student, Karshi State Technical University, Republic of Uzbekistan, Karshi, UzbekistanAbstract
This article provides an in-depth study of food safety criteria in the processes of production, storage, and distribution of flour and flour products in the regions of Uzbekistan. The research analyzes the requirements of national ( O'zDSt , GOST ) and international (ISO, HACCP) standards, identifying key differences between them.
The study revealed that standards applied in Uzbekistan are mainly based on organoleptic and physicochemical indicators, whereas international standards focus on ensuring safety and quality control at all stages of the production process. The automated necessity of introducing modern technologies and monitoring systems in production, storage, and transportation processes has been substantiated.
As a result, specific recommendations were developed to align Uzbekistan's flour industry with international standards, including technological modernization, certification, strengthening sanitary and hygiene requirements, and enhancing export potential. These proposals aim to improve the quality of local flour products and ensure their competitiveness in the global market.
Keywords
Flour products, food safety, national standards
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Copyright (c) 2025 Nilufar Suyunova, Uzokov Yusuf, Muhayyo Toshtemirova, Irgasheva Maftuna
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