MAIN ASPECTS OF THE HACCP SYSTEM FOR CATERING COMPANIES

Natalia KYRNIS

Abstract


Introduction. In the context of Ukraine's integration into the European space and in order to attract foreign investors to the restaurant market, the issue of food security is important. Food security is one of the main factors for ensuring the competitiveness of the restaurant industry and is becoming more relevant every year. One of the instruments of effective influence and improvement of food safety is the introduction of Hazard Analysis and Critical Control Points (HACCP) in the restaurant industry.

Purpose. The purpose of the study is to characterize the main aspects of the HACCP system for restaurants catering.

Results. It is established that the need to implement the HACCP system is conditioned by the provision of quality products and strengthening the competitive position of the company in the restaurant services market. The main advantages and disadvantages of implementing the HACCP system are identified. The features that should be taken into account when implementing the HACCP system at restaurants catering to restaurants with special orders (catering) are noted. The main critical points of the HACCP system for catering restaurants were established, as follows: purchase and acceptance of products; defrosting products; preparation of products; cooking and drinks; cooling of ready meals. Catering restaurants need to adhere to the concept of food safety in their operations and to have strict controls at all stages of the technology cycle. It is necessary to carry out strict control over the following processes: procurement and supply of products and raw materials; disinfection of air and work areas; hygiene of kitchen staff and service staff; compliance with the rules of transportation, transportation and unloading of products; temperature storage modes; methods of selling ready meals and drinks.

Originality. The main aspects of the HACCP system are defined in combination with the implementation of the following processes: environmental and product safety, its high quality, efficiency of catering services and their quality organization, optimization of necessary risks, organization of controls for catering companies in order to meet consumer demand and ensure the competitiveness of the enterprise.

Conclusion. Therefore, the need to implement HACCP quality system for special-order restaurants is driven by consumer demand for quality products that must be environmentally friendly and safe and of high quality. The introduction of the HACCP system will ensure the competitiveness of the enterprise both in the domestic market of services and in foreign countries, as well as increase the flow of foreign investors to our country. It is established that when designing the HACCP system for catering restaurants it is necessary to take into account the types of catering services and the types of events that will be served by the catering company, which will allow to properly organize the implementation of the HACCP system and to take into account the more necessary risks that may arise the process of providing catering services. The main critical points and processes that need to be monitored for catering restaurants are identified.


Keywords


food safety, HACCP system aspects, catering companies, HACCP system concept, risks.

References


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