employee
employee from 01.01.2003 to 01.01.2025
UDC 664
The development of industrial enterprises in the era of transition from Industry 3.0 to Industry 4.0 represents a large-scale and strategically important stage in the transformation of production and business processes. Meanwhile, technological modernization, process automation, and the introduction of interconnected technologies are associated with risks that determine not only the quality and safety of products but also affect the economic sustainability of business entities. The scientific basis and practical methodology of risk management offer a systematic approach that examines the processes of identifying, assessing, analyzing, and mitigating risks in organizations with the aim of achieving their strategic and operational goals. For food industry enterprises, risk management elements are most fully reflected in a systematic method for analyzing hazardous factors, risks, and monitoring critical points in production related to human health safety. This paper presents the results of the practical application of risk management, taking into account potential threats in food production.
risk management, management, food products, threats
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