Abstract

The goal of the present research is to comprehensively evaluate technological risks of food production through the example of enriched probiotic-containing confectionary.

In order to achieve the goal, the following tasks were set:

to concretize the “risk” notion related to production,

to systemize reasons of technological risks that have negative impact on the quality,

to investigate reasons of defects, define their ponderability coefficient using the expert evaluation (through the example of enriched probiotic-containing confectionary),

to develop a matrix model of technological risks of defects occurrence while producing food,

to determine coefficients of the relevance of reasons that cause defects of enriched probiotic-containing confectionary,

to propose a system of measures for decreasing the level of technological risks and preventing defects.

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