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Risk-oriented approach in food quality management to ensure food safety

Annotation

Currently, process control in the production of food products is enhanced, including through the mandatory application of the principles of food safety. During incoming quality control of food products by retailers, they check for accompanying documentation, labeling in accordance with TR CU 021/2011, shelf life and general characteristics of goods. However, the control of the reliability and authenticity of the results provided by the external supplier-manufacturer is not always observed due to a number of factors, including: the incompetence of staff to conduct a detailed analysis of the supporting documentation for the acceptance of food products, the preference for checking the appearance and labeling of goods, the limited amount of time for admission. As a result of these actions, there is a growing risk of poor-quality food products reaching the final consumer. The purpose of this paper is to investigate the process of implementing the principles of food safety in the acceptance of food products by retailers based on the establishment of control points. The object of the study are the principles of food safety used to monitor the quality of food products. A consequence/probability matrix was used as a tool to assess the level of risk. The study identified and analyzed the most common risks in the acceptance of food products, considered the existing ways to verify the authenticity of supporting documentation, proposed a scheme of verification of external supplier by retailers and the algorithm for its implementation. The presented material can be applied to study and evaluate the possibility of using the principles of food safety in the process of selecting an external supplier and the acceptance of food products with the purpose of subsequent implementation.

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