LOGISTICS SUPPORT AS A FACTOR IN PRESERVING
THE QUALITY AND SAFETY OF PRODUCTS

Olena BOZULENKO

Chernivtsi Institute of Trade and Economics of SUTE, Chernivtsi

https://orcid.org/0000-0002-1825-4936

Iryna LOSHENIUK

Chernivtsi Institute of Trade and Economics of SUTE, Chernivtsi

https://orcid.org/0000-0002-0692-9318

Olena BONDARENKO

State University of Trade and Economics, Kyiv

https://orcid.org/0000-0002-5990-2522

DOI: http://doi.org/10.34025/2310-8185-2025-4.100.07

Keywords: dairy products, logistics, cold chain, HACCP, quality, safety, transportation, storage, hygiene, control.

Summary

The relevance of this study is determined by the high sensitivity of dairy products to violations of temperature conditions, sanitary requirements, and transportation parameters, which directly affect their quality and safety. The core problem lies in the need to ensure continuous and efficient logistical support at all stages of the supply chain – from milking to final distribution. Any disruption of the cold chain increases microbiological instability and the risk of spoilage. The study aims to identify key logistical factors that determine the microbiological safety of dairy products, with a focus on the role of the cold chain, hygiene control, packaging, and HACCP implementation in preserving the quality of raw milk and finished products.

The research employs a systemic approach, methods of analysis and synthesis, comparative and structural-logical analysis of scientific sources, legal acts, and statistical data, which enabled a comprehensive assessment of the impact of logistical factors on dairy quality and safety. The results show that the effectiveness of logistical operations at each stage of the supply chain is crucial for maintaining product integrity. Key risks include temperature deviations, transport delays, insufficient sanitation of equipment, and deficiencies in control systems. The study proves that cold chain compliance, HACCP application, and modern packaging technologies significantly reduce microbiological contamination and product losses. Digital temperature monitoring and logistics optimisation further stabilise product quality throughout the supply chain.

The findings may be applied to improve logistics management and quality control systems in dairy-processing enterprises. Future research will focus on organisational and financial barriers to implementing HACCP and advanced logistics practices in small and medium-sized dairy companies.

Biographies of authors:

Olena BOZULENKO,

Chernivtsi Institute of Trade and Economics of SUTE

Candidate of Economic Sciences, Associate Professor,

Associate Professor Department of Management, Marketing and Logistics

Iryna LOSHENIUK,

Chernivtsi Institute of Trade and Economics of SUTE

Candidate in Technical Sciences, Associate Professor, Deputy Director

Associate Professor Department of Management, Marketing and Logistics

Olena BONDARENKO,

State University of Trade and Economics

Doctor of Economic Sciences, Professor, Head of the Marketing Department

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