Systematic Approach to Food Quality and Safety: Risk Qualimetry

The article introduces a new systematic approach to product safety and quality. It relies on the measures of technological risk management based on the principles of Hazard Analysis and Critical Control Points (HACCP), qualimetric forecasting, and risk qualimetry. The stages and tools of risks identification, prediction, and analysis make it possible to detect faulty produce from field to market. The case study involved a line of flavored dairy products. The experiment demonstrated high efficiency in the field of risk management of safety and quality inconsistencies across the entire range of safety and quality requirements, including the sensory profile. The new approach provides a systematic solution to various safety and quality issues that every food-producing enterprise has to face.