TO THE QUESTION OF IMPROVING THE EFFECTIVENESS OF THE HUMAN RESOURCES MANAGEMENT PROCESS (ON THE EXAMPLE OF PJSC BIOSYNTHESIS, PENZA)
One of the priority measures aimed at developing and improving the competitiveness of the food industry is to improve the quality of products, which is an undeniable competitive advantage of some enterprises over others. Improving product quality is a complex task that includes quality management at all stages of the life cycle. To conduct a comparative analysis of the quality of products produced with the products of major competitors, it is necessary to be able to determine a comprehensive indicator of product quality. In this paper, we propose a method for evaluating the complex indicator of food quality, taking into account the criteria that characterize organoleptic, physical, chemical and microbiological properties. The use of this method will allow you to get reliable results when evaluating the competitiveness of products in terms of their quality.