<p>Ensuring quality of food products and raw materials is one of the central issues at all stages of their life cycle and priority area of every state policy. The aim of the work is to provide systematic improvement quality and microbiological safety (<i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Listeria monocytogenes</i>) of food by incorporating highly effective physical and chemical methods and means into the production process and to develop a Pareto-efficiency model of food products at the stages of their technological cycle. The developed model of Pareto-efficient production of food products is achieved when the preparation of one product cannot be improved without reducing the quality or quantity of the next product in their life cycle. A method is proposed for obtaining an assessment of the entire chain (or any part of it) of the stages of the life cycle of a product, as a system with a sequential connection of blocks. The effectiveness of silver nanoparticles, electrochemically activated solutions, low-temperature plasma, electrostatic treatment are used to improve the biosafety and quality of food products and develop a risk-based process approach based on the Pareto efficiency. Thus, based on the research carried out in the work, the application of efficient physical and chemical techniques in food production ensures an increase of its safety and quality (or total consumer value), makes it possible to achieve their guaranteed level at each stage of the product life cycle. Subsequent case studies are expected to develop concrete approaches to improving production efficiency. This specified mathematical approach can be recommended for use in various branches of the food industry.</p>