FEATURES OF IMPLEMENTING THE HACCP SYSTEM IN THE RESTAURANT BUSINESS: REGULATORY REQUIREMENTS AND PRACTICAL ASPECTS

Abstract

The article analyzes the aspects of implementing the HACCP food safety management system in the restaurant business of Ukraine. Effective implementation of HACCP principles involves not only compliance with formal requirements, but also a detailed understanding of the specifics of the production processes of each establishment. Adapting HACCP standards to the conditions of the Ukrainian market requires the integration of international experience with national regulations and legislation. An analysis of regulatory requirements in accordance with current legislation and international standards was conducted, and key legal acts regulating certification and quality control procedures were identified. The main stages of integrating the HACCP system for establishments of various formats - restaurants, steakhouses, sushi bars and enterprises with their own production were described. Particular attention is paid to the issue of identifying critical control points, developing sanitary programs and monitoring procedures, as well as the importance of proper documentation and personnel training. It has been demonstrated that the implementation of HACCP contributes to increasing the level of product safety, optimizing costs, strengthening the reputation of the establishment and ensuring competitiveness in the restaurant services market. The results of the study show that investments in the development of quality control systems provide sustainable benefits, minimize the risks of food poisoning, reduce the number of claims from regulatory authorities, and increase consumer confidence. The need for an individual approach to the implementation of standards for different types of establishments is justified, as well as the importance of systematic work and staff responsibility for achieving stable quality of services and developing long-term relationships with customers. The quality of process organization determines not only the safety of food products, but also the reputation of the establishment, the level of customer loyalty and competitiveness in the European restaurant services market. In addition, the introduction of the system has a positive effect on the reputation of the establishment, as guests increasingly prefer places with a guaranteed high level of service. Increasing customer satisfaction is a key advantage, since satisfied visitors return and recommend the establishment to others. Continuous improvement of processes ensures the competitiveness of the enterprise in the conditions of a dynamic restaurant services market.