HACCP AS THE BASIS OF THE FOOD SAFETY MANAGEMENT SYSTEM

Abstract

The article reveals the essence of the HACCP system (Hazard Analysis and Critical Control Points) as a key tool for managing food safety in the modern restaurant business. Considering the increasing requirements for food quality and safety, as well as the globalization of food safety standards, the HACCP system serves not only as a control tool but also as a methodological basis for forming a preventive risk management model at all stages of the production cycle – from the acceptance of raw materials to serving dishes to the end consumer. The historical background of the creation of the HACCP system, its development in an international context, and the regulatory framework for implementation in Ukraine in accordance with the provisions of the Law of Ukraine "On the Basic Principles and Requirements for Food Safety and Quality" have been analyzed. Special attention is paid to the practical application of the system in catering establishments, in particular the development of the HACCP plan, identification of critical control points (CCPs), establishment of critical limits, monitoring methods, as well as corrective action procedures. The study highlights common mistakes in implementing systems in HoReCa enterprises, difficulties faced by small establishments, particularly staffing, financial, and organizational constraints. Approaches for optimizing the HACCP system adaptation process in the restaurant environment are proposed, including typical cash register templates, simplified models for small businesses, and documentation tools. It is emphasized that effective implementation of HACCP principles contributes not only to product safety but also to improving the establishment's reputation, building consumer trust, enhancing competitiveness, and optimizing production processes. The research results can be used as a methodological basis for improving management approaches to food safety in the HoReCa sector, as well as a practical guide for catering business managers, food technologists, quality control specialists, and students of relevant specialties