Analytical support for decision making in risk management as a tool for effective use of human knowledge

The article is devoted to the development of theoretical principles and practical recommendations on the formation and use of human knowledge in the process of risk management in the food industry. As a subject area on which these provisions are illustrated, bakery production is considered. Improving the efficiency of the use of human capital in the food production process is implemented on the basis of corporate knowledge management, which is accumulated and presented to users by an information-analytical decision support system. For this, object models of the decision-making support process in managing the quality of production of bread and bakery products have been developed. An integrated ontological model for supporting risk management decision-making at the bakery has been developed, which is based on the knowledge of experts, experience of previous periods, as well as information from technical documentation and standards. In the Protege 5.2 ontology editor, requests are generated in the form of rules that reflect causal relationships between certain classes of events that are the cause of problem situations. The developed decision support system involves supporting the production process at all critical points of occurrence of the probability of a risk, which will improve the accuracy of decisions and establish communication between employees.