In order to guarantee the proper quality of medical products and medicines, the mandatory application of Good Manufacturing Practices (GMP) norms in almost all countries is provided by law. Given the importance of nutritional provision of human portrebs in emergencies, the use of GMP is also relevant in the production of food products for special medical purposes. The object of research is the methodological base, approaches, and norms of GMP application in the manufacture of this product category. It is determined that the implementation of these practices is ensured mainly through measures for raw materials, equipment, personnel, premises, compliance with hygienic requirements, journaling, internal control, response to complaints, monitoring, traceability, product recall. It is established that the basic principle of GMP application is the production of products that will meet the purpose and provisions of the registration dossier. At the same time, ensuring product quality is a comprehensive concept of ensuring compliance with properties, combining organizational measures at all stages. This activity should be carried out taking into account risk-oriented thinking based on the control of raw materials, packaging, testing in the production and release of goods to the declared characteristics, ensuring high competence of personnel, process and analytical validation. Recommendations on a set of measures aimed at introducing good manufacturing practices at enterprises producing food products for special medical purposes have been compiled and presented. The essence of these recommendations is to identify technological processes, monitor their implementation, provide the necessary resources and measures, establish the process of documenting actions, validation at all stages, including self-inspection

A popular trend in the development of society, contributing to the provision of a healthy diet, preserving the environment, minimizing harmful emissions, is the focus on the production and consumption of organic products. A common way to confirm the organic properties of certain products is to certify their production and circulation.  Production and export of organic products is largely realized at the expense of the countries of Eastern Europe, where the volume of areas suitable for organic production exceeds 3 %. The military aggression of the Russian Federation has become a threat to environmental and economic security, a challenge to the global system of food supply, environmental well-being. To preserve the environment and restore the economy, organic production is important, ensuring its certification in accordance with generally accepted standards. The object of this study is the certification of organic production and circulation of organic products. The importance of certification in enabling the effective work of organic market participants is analyzed. The would-be branches of organic production, the mechanism, the main stages, the features of its implementation, as well as the results, have been established. The analysis of the main standards for compliance with which certification of production and circulation of organic products was carried out. Certification bodies that have the right to issue inspection certificates for export to the EU have been identified. It was established that certification of organic production greatly contributes to the practical provision of environmental conservation, guaranteeing minimization of the level of use of synthetic, harmful substances and their emissions, stimulating participants in the agricultural business to be more attentive to the preservation of the environment and natural resources.

The aim of the work is to describe and analyze the study of the functional effect of bran bars "Sport Slim". To study the functional effectiveness of food for athletes to control body weight, performance and recovery processes in the body of athletes. Anthropometric, physiological, psychophysiological and biochemical research methods were used to study the consumption impact of a food product Sport Slim for athletes. As a result of the research, it has been found, that the course consumption of the bar "Sport Slim" affected the weight and body composition of athletes, decreased body weight and body fat percentage. Consumption of the bar has accelerated the recovery process in the body and increased the rate of operational thinking. Course consumption of the bran bar "Sport Slim" can be recommended for use in the training of qualified athletes to adjust the daily diet to correct body weight, to speed up recovery, to increase the effectiveness of training and competitive activities