Аңдатпа
The article analyzes the scientific and theoretical content and differences between the concepts of «food safety» and «food quality». Food safety is considered as a set of sanitary, hygienic and toxicological requirements aimed at preserving human life and health, while the concept of quality includes consumer properties of the product - such characteristics as taste, color, smell, texture and origin. The study considers the food safety system at the national, interstate and international levels, and their goals, main tools and coordinating bodies are described in a comparative manner. The legal and organizational foundations of state policy aimed at ensuring food safety in the Republic of Kazakhstan are revealed, as well as the role of technical regulations of the Eurasian Economic Union and international organizations (FAO, WHO, ISO, Codex Alimentarius, WTO, WOAH). The author considers food safety as an important mechanism for protecting public health, increasing consumer confidence and ensuring the stability of the food market at the global and national levels. Keywords: safety, food products, quality, technical regulations, state control.