Systemic risk analysis of complex meat systems

Abstract

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.