When transporting food, it is necessary to take into account many difficulties, this area has its own characteristics, its own specifics. The problem is compounded by the limited shelf life resulting from biological aspects. The authors of the article study the dairy industry, which is characterized by its own problems and difficulties. The authors have compiled a classification of risks associated with the logistics of dairy products. The risks arising during the production and sale of products are also analyzed. A study is being conducted, which has resulted in an understanding of all significant risks occurring at all stages, from production to marketing of the finished product. The authors have developed a mechanism that reduces risks for retail chains and manufacturers. The mechanism includes a comprehensive approach to risk management at all stages of production and deliveries to various points of sale.
Zarubin et al. (Fri,) studied this question.