Affiliation
a YuG company
b FSBEI HVE «Kemerovo Institute of Food Science and Technology»
c Research Institute of Horticulture Siberia the M.A. Lisavenko
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Abstract
To develop and to ensure the quality and safety of healthy foods is one of the priority directions of a state policy in the field of alimentary diseasesprevention, preservation and promotion of health. Thus the development and introduction of the systems of management at enterprises is considered from a position of ensuring the stability of qualitative characteristics, and consequently the competitiveness of specialized products in Russian and international markets. Special attention is paid to management of risks and their assessment from the point of view of safety. The complex assessment of technological risks of productionby the example of probiotic enriched candies is carried out. The causes of defects are established, their factors of ponderability are defined by means of an expert assessment. The matrix model of technological risks for defects when producing foodsis developed. To assess the importance of defectcauses the method of expert evaluations enabling to describe the effect of factors on defects is used. The system of measures to decrease the level of technological risks and to prevent defects is offered. The obtained materials provide solutions of one of the problems of the enterprise management viz. achievement of optimum controllability of the organization, acceptance of the effective preventive measures in relation to possible negative causes and consequences. Thus, the analysis of uncertainty and probabilities of future events or circumstances leading to realization of risks and their prevention is the basis. The technique of risks assessment and probability of their emergency can be used as basic model for the development of quality management systems at the enterprises of food processing industry taking into account their specificity.
Keywords
Risks,
matrix model,
foods,
defects
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