INTRODUCTION OF FOOD SAFETY MANAGEMENT SYSTEM ON THE BASIS OF HACCP PRINCIPLES AS AN EFFECTIVE METHOD OF CONQUERING COMPETITIVE POSITIONS IN THE MARKET OF GOODS AND SERVICES FOR RESTAURANT BUSINESS INSTITUTIONS

Abstract

The issue of development and implementation of the HACCP system in restaurants has become relevant as a result of the need to ensure the proper level of quality and food safety of the restaurant, as a separate important food sector, characterized by rapid and promising growth. Also, the determinants of increasing interest in food safety were: the impact of industrialization, urbanization and lengthening the food chain on increasing the risk of food contamination and, consequently, an increase in foodborne diseases, the ability to identify minimal contaminants in food by improving food research methods. Taking into account the outlined conditions, restaurant establishments with a full production cycle, aimed at gaining stable competitive positions in the national and world markets of goods and services, are already actively developing and implementing food safety management systems based on HACCP principles. After all, ignoring the norms and requirements established at the international level can have a negative impact on the level of competitiveness of domestic food products, harming domestic operators in both domestic and foreign markets for goods and services. The purpose of the study is to analyze the theoretical aspects and disclose the essence and purpose of the HACCP food safety management system, determine the positive and negative results of the HACCP system in the restaurant business, outline the current state of HACCP system and its regulation in Ukraine. According to the results of the research, investigated theoretical aspects concerning the HACCP food safety management system, the history of development and dissemination of the system among foreign operators of the goods and services market. Determined the purpose and tasks of the HACCP system. Analyzed peculiarities of application, content and components of the principles on which the HACCP system is based. Clarified the basic principles of normative-legal regulation of HACCP system application in Ukraine. Revealed and substantiated the main preconditions for the implementation of the HACCP system. Jutlined and substantiated the socio-economic and managerial advantages for enterprises aiming to implement the HACCP system in their service and production activities. Prospects for further research, including the study of problems that arise in the process of implementing the HACCP system in domestic restaurants and the search for ways to solve them.