This article is devoted to argumentation of the use of best practices of EU countries in Russia in improving its own regulatory and legislative framework with the aim of empowering the elimination of threats of safety of food raw materials and food products. This will allow enables enterprises operating in Russia: to Minimize, to reduce to an acceptable level the risks of contamination of food products at all stages from production to sales, thereby guaranteeing the end user safety of food products; to Demonstrate their ability to produce food products that meet international standards for quality assurance and safety; to deliver their products to large chain company, such as “Metro”, “Auchan”, etc.; to Bring their products to foreign markets; To comply with the requirements of Technical Regulations of the Customs Union 021/2011 “On food safety” in terms of organization of production on the HACCP principles.

This article presents a reserarch on the use of iodine-containing dietary supplements – kelp in the formulation of soft cheese. The kelp brought in experienced options formula before thermocycling coagulation in the amount of 0.2 % by weight of the formula. In control supplement laminaria has not imposed. All kinds of cheese, both a control, and test samples were manufactured from the same batch of milk as raw material. Technological process of establishing fortified with iodine thermocycling cheese included the following operations: preparation of the milk to thermocycling coagulation; heating; the introduction of the flavoring component and thermocycling coagulation of milk proteins; formation; selfpressing the curd; salting; form of pale malt; cooling; packaging; storage. The results showed that the introduction of kelp powder does not degrade the quality of the cheese but gives it a certain spicy flavour peculiar to seaweed and is a product of functional purpose.

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Recently in Russia and in the near and far abroad the vermikomposting of organic wastes has been widely adopted. In a vermiculturing the species of worms specializing in eating of vegetable oddments and excrement of mammals are used, it is Eisenia foetida (Savigni, 1826) and its subspecies E.f. foetida, E. Fandrei, and also an ordinary earthworm which is Lumbricus terrestris, the small red worm L. rubellus and types of Dendrobaena subrubicunda and D. Veneta. Many researchers consider that the vermicomposting promotes a solution of the problem of utilization of large numbers of household garbage, rainfall of sewage, wastes of the food industry, the cellulose-paper and woodworking, tanning, hydrolyzing industries, and branches of agriculture. The technology of a vermiproducting supposes the preparation of substrata. Such receptions as humidification of wastes; their aeration, neutralization; crushing and homogenization, use of various excipients in substrata (straw, rotten hay, opit, peat, some quantity of the mineral soil) reduce terms of preparation of substrata for a vermiculture. Our researches were devoted to definition of an optimum ratio of ingredients in the substrata prepared for a vermiculturing on the basis of a bird’s dung for successful adaptation of Eisenia foetida (Sav.) to them.

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