SCIENTIFIC AND METHODOLOGICAL FOUNDATIONS FOR THE IMPLEMENTATION OF QUALITY MANAGEMENT SYSTEMS IN MEAT AND MEAT PRODUCTS MANUFACTURING ENTERPRISES

This article provides a comprehensive analysis of the scientific and methodological foundations for implementing quality management systems in meat and meat product manufacturing enterprises. The requirements and mechanisms of ISO 9001:2015, ISO 22000, HACCP, and GMP standards, as well as their applicability in the context of Uzbekistan, are examined. The study highlights how the introduction of quality management systems can enhance competitiveness, expand export potential, and ensure sustainable food safety in the domestic market.