CURRENT CHALLENGES IN MANAGING PRODUCTION CAPACITY AND ENSURING PRODUCTION SAFETY AT FOOD INDUSTRY ENTERPRISES

Abstract

In this article, theoretical and methodological aspects of the management of production potential at enterprises of the food industry are studied. During the study, a systematic analysis of the economic essence of the concept of production potential, its structural elements, factors of formation and development and the scientific views of foreign and domestic scientists on management mechanisms was carried out. Based on a comparative analysis of existing theoretical approaches to production potential, the definition of authorship was proposed and based on the fact that this category is a complex system consisting of material and technical, labor, financial, innovation, intellectual and digital components. It is based on the fact that the improvement of scientifically based mechanisms for assessing and managing production potential at enterprises of the food industry is an important condition for ensuring the safety of the country's food, expanding the production of import substitutes and increasing export potential. The results of the study and the developed proposals were developed to improve the strategic management system at enterprises of the food industry, as well as to improve production efficiency