This Federal Law regulates the relations in the field of safeguarding food quality and food safety for human health and future generations. Legal regulation of the relations in the field of safeguarding food quality and food safety is based upon this Federal Law, other Federal Laws, Federal Legal Acts that implement them and the laws and other regional normative legal acts. The principles of healthy nutrition are the basic rules and regulations, contributing to the strengthening of human health and future generations, reducing risk of developing diseases and including: (a) ensuring the priority of protecting the life and health of consumers of foodstuffs in relation to the economic interests of individual entrepreneurs and legal entities carrying out activities related to the circulation of foodstuffs; (b) correspondence of the energy value of the daily diet to energy consumption; (c) correspondence of the chemical composition of the daily diet to the physiological human needs for macronutrients (proteins and amino acids, fats and fatty acids, carbohydrates) and micronutrients (vitamins, minerals and trace elements, biologically active substances); the presence in the daily diet of foods with reduced saturated fat content (including trans fatty acids), simple sugars and table salt, as well as foods fortified with vitamins, dietary fiber and biologically active substances; (d) ensuring the most varied healthy diet and optimal nutritional regime; (e) application of technological processing and culinary processing of foodstuffs that ensure the preservation of their original nutritional value; (f) ensuring compliance with sanitary and epidemiological requirements at all stages of food circulation; and (g) exclusion of the use of falsified foodstuffs, materials and products. In circulation shall be authorized foodstuffs, materials and products, meeting the requirements established in accordance with legislation of the Russian Federation, and the have passed test for compliance with the established requirements with confirmed outcome thereof. Quality and safety of foodstuffs, materials and products shall be ensured by: (a) application of measures of state regulation in the field of ensuring quality and safety of foodstuffs, materials and products, including implementation of state supervision in the field of assurance of food quality and food safety, materials and products; (b) conducting scientific research in the field of nutrition of the population, prevention of the most common noncommunicable diseases and development of technologies for the production of foodstuffs, materials and products, aimed at improving their quality; (c) definition of physicochemical, organoleptic, microbiological and other indicators characterizing the properties of foodstuffs, as well as establishing criteria for their identification; (d) carrying out production control over quality and safety of foodstuffs, materials and products, the conditions of their production (manufacturing), packaging, sale, storage, transportation, including laboratory studies (tests) in accordance with the legislation of the Russian Federation; (e) application of quality management systems for foodstuffs, materials and products, including the use of a system of critical control points related to hazard analysis; (f) carrying out production control over quality and safety of foodstuffs, materials and products, the conditions of their production (manufacturing), packaging, trade, storage, transportation, including laboratory studies (tests) in accordance with the legislation of the Russian Federation; (g) development of measures in the field of standardization in order to improve quality of foodstuffs, materials and products, processes and technologies for their production; (h) encouraging manufacturers to produce foodstuffs, meeting quality criteria and principles of healthy nutrition; (i) rationing food supply depending on the age category of persons, their physiological needs, health status, quality indicators of foodstuffs; (j) establishing sanitary and epidemiological requirements for the organization of food processing control related to quality and safety of foodstuffs; (k) organization of outreach work on the formation of healthy food culture; and (l) support of food production for a healthy diet.