Open AccessSystemic risk analysis of complex meat systems
Author(s) -
V.B. Krylova,
T.V. Gustova,
D.S. Bataeva
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012071
Subject(s) - context (archaeology) , risk analysis (engineering) , product (mathematics) , safety assurance , hazard , quality assurance , hazard analysis , computer science , relevance (law) , systemic risk , shelf life , quality (philosophy) , critical control point , business , engineering , mathematics , reliability engineering , food science , marketing , economics , chemistry , macroeconomics , financial crisis , philosophy , law , service (business) , biology , paleontology , geometry , epistemology , political science , organic chemistry
The principles of the Hazard Analysis Critical Control Points (HACCP) system focus on the risks to product safety. For complex meat systems with the longest shelf life (canned meat in pieces with up to 5 years’ shelf life), the problem of quality assurance using suitably stable safety indicators throughout their entire shelf life is systemic. We propose to use the methodology of a systemic approach for solving this problem. The general signs of systemic problems are given, and their contents are described, largely in the context of canned meat pieces. An example of the use of structural analysis diagrams (see D. Ross) to analyze quality assurance and product safety is shown. The relevance of systemic analysis methodology for finding solutions to practical problems is explained.