IMPLEMENTATION OF A FOOD SAFETY MANAGEMENT SYSTEM IN CATERING ESTABLISHMENTS

Abstract

The article is dedicated to studying the main stages of implementing the food safety management system (HACCP – Hazard Analysis and Critical Control Points) in catering establishments.

The study examines the features of implementing the HACCP system in catering establishments, specifically considering the key stages of its implementation, the problems that arise during its adaptation to the specific operational conditions of catering establishments of a particular type, and the potential benefits that businesses gain as a result of the effective application of food safety standards.

The features of the international HACCP concept have been presented, and its advantages in the activities of various types of catering establishments have been considered, taking into account strategic management.

Seven universal basic principles of the HACCP system for all catering establishments have been highlighted. It is indicated that the implementation of the HACCP within an enterprise takes the form of a clear 'life cycle', consisting of several consecutive stages, starting with the formation of the HACCP working group and ending with the analysis of the results of system implementation, taking into account new risks, changes in the production process, or the country's legislation. This indicates that HACCP is not a one-time action but a dynamic, flexible system that is continuously improving.

The article also provides a detailed description of the algorithm for implementing the HACCP system in catering establishments, which consists of ten key stages, the sequential adherence to which allows the creation of a sustainable food safety culture in the establishment, which is a significant advantage both for the service staff and for its guests.

The conducted study confirms the need to implement a food safety management system, but also highlights the issues that any restaurant business may face.