Scientific and Theoretical Bases of Product Quality Management in Food Industry Enterprises

This article analyzes the scientific and theoretical foundations of product quality management in food industry enterprises. The relevance of the study is determined by the sharp increase in requirements for the safety and quality of food products in global and national markets, as well as the growing need of consumers for quality products. In this regard, the issue of improving quality management systems is of significant scientific and practical importance. The work studies the theoretical aspects of quality management systems, in particular, international standards, quality management principles, and mechanisms for their implementation in practice. The definitions and approaches to quality management given by international organizations and economists are also highlighted. The study is based on the importance of quality management in standardizing production processes and increasing labor productivity. The research methodology used a systematic approach, scientific generalization, comparative analysis, and statistical data study and evaluation methods. Using these methods, the effectiveness of quality management systems in the food industry and their impact on production processes were assessed. The product quality management system in the food industry of Uzbekistan was analyzed, a number of systemic and practical problems in this area were identified, and scientifically based conclusions and proposals were made to solve them. The article is intended for researchers, practitioners and industry specialists in the field of economics and management.