This article analyzes the application of the ISO 22000 food safety management system in the field of oil and fat production, its implementation requirements and effectiveness. The relationship of the ISO 22000 standard with the HACCP principles, its role in identifying and controlling hazards in oil and fat enterprises is highlighted.

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Wallace, C., Sperber, W.H., Mortimore, S. (2018). Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain. Wiley-Blackwell.

Luning, P.A., Marcelis, W.J. (2009). Food Quality Management: Technological and Managerial Principles and Practices. Wageningen Academic Publishers.

Surak, J.G. (2007). The ISO 22000 food safety management standard. Quality Progress, ASQ, USA.

Jacxsens, L., Uyttendaele, M., Devlieghere, F., et al. (2010). Food safety management systems in the global food chain. Trends in Food Science & Technology.

Gunstone, F.D. (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses. 2nd Edition. Wiley-Blackwell.

Абдурасулов А.Х. (2021). Озиқ-овқат маҳсулотлари хавфсизлигини бошқариш тизимлари. Тошкент: О‘zbekiston Миллий Университети нашриёти.

Халилов А.А. (2020). Ёғ-мой саноати технологияси ва хавфсизлиги. Тошкент: “Fan va texnologiya” нашриёти.