Safety of food products is assessed by hygiene standards, which include biological, chemical and physical risk factors. Biological risk factors include viruses, bacteria, mold and yeast fungi, protozoa, helminths and their toxins. Their presence in food products is either completely unacceptable, or should not exceed the acceptable ranges of concentrations in a certain volume of the test products. The original scoring technique was used for a quantitative assessment of biological risks. The persistence of microorganisms and helminthes was evaluated in meat, dairy and vegetable products, culinary products, eggs, canned food, pickles and marinades. Among the studied biological risk factors, the following have very low persistence in food products: adolescari of Fasciola spp.; eggs of Trichocephalus trichiuris, Enterobius vermicularis, Hymenolepis nana, Echinococcus spp., Ascaris lumbricoides, Strongyloides stercoralis larvae, cysts of Lamblia intestinalis, Entamoeba histolytica. Low persistence was demonstrated by Rotavirus, hepatitis A virus, the genus Norovirus, bacteria of the Leptospira spp. and Vibrio spp., Escherichia coli, Toxoplasma gondii and Cryptosporidium parvum. Medium persistence was demonstrated by plerocercoids of Diphyllobothrium spp, cysticercuses of Taeniarhynchus saginatus and Taenia solium, bacteria Shigella spp. and Francisella tularensis. High persistence was shown by larvae of the genus Trichinella, metacercaria Opisthorchidae, bacteria Mycobacterium spp., Proteus spp., Campylobacter spp., Yersinia spp., Brucella spp., Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Clostridium botulinum. Aphthovirus, Salmonella spp. and Listeria monocytogenes have very high persistence.

The paper presents to topical issues of functional food production technology, which has its own characteristics. Since milk and dairy products are initially a source of bioactive substances in the form of vitamin B2 (riboflavin) and Ca, from a technological point of view, it is advisable to add functional components rich in dietary fiber and antioxidants to the formulation. At the same time, special attention should be paid to the issues of preserving the beneficial properties of bioactive substances not only in the process of preparing raw materials for introduction into a product, but also at subsequent stages of the production-consumption cycle. Food products made from milk and its derivatives have functional properties aimed at normalizing the functioning of the gastrointestinal tract, increasing the body's immune resistance to pathogens of infectious diseases and leveling the harmful effects of the environment. Herbal preparations from essential oil plants of the Lamiaceae family are distinguished by a high content of dietary fiber, have high antioxidant activity and have an immune-strengthening effect on the human body. The average annual increase in the output of curd products in the dairy industry is about 8-13%, which indicates the prospects for the development of new recipes for functional curd-based products.