FOOD QUALITY AND SAFETY ASSURANCE IN THE SUPPLY CHAIN. AN OVERVIEW

Food safety and quality assurance in the supply chain have become major research areas in recent years. Researchers are actively studying the ways to ensure that food products meet required safety standards and maintain high quality throughout the supply chain. The objective of the study is to review modern methods of quality control and food safety in the supply chain. The review includes articles published in English and Russian for the period 2015–2024. Scopus, Web of Science, Elsevier and Elibrary databases were used for the search. The analysis of available scientific data was prepared in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) checklist. Food quality and safety assessment in the supply chain is a complex and multifaceted process that includes many stages and control methods. This process starts with the production of raw materials and continues to the final consumer, covering all stages of transportation, storage and processing. An effective traceability system throughout the food supply chain ensures the production, supply and distribution of safe and high-quality products, reducing the incidence of product recalls. Modern research emphasizes the importance of implementing new technologies, such as blockchain, to improve transparency and traceability in the supply chain. Blockchain ensures data integrity, immutability, and seamless tracking of product movements in the chain. To effectively manage risks in the food supply chain, it is advisable to use quantitative risk assessment methods. For example, hybrid models combining fuzzy logic and hierarchical modeling allow for more accurate risk assessment and development of response strategies. Assessing the quality and safety of food products in the supply chain requires an integrated approach and close cooperation between all participants in the chain. It is important to implement modern technologies and control methods to guarantee high quality and safety of food products at all stages of their production and sale.