BASICS OF FOOD SAFETY IN RESTAURANT ESTABLISHMENTS

Abstract

The article presents key aspects that restaurant establishments should pay attention to in order to improve safety standards and adapt food technologies to modern requirements of sustainable development. Modern HoReCa management strategies are relevant and must be developed in such a way that establishments can effectively adapt to the difficult conditions of wartime and maintain high levels of service, quality, and product safety during a competitive post-war recovery. The development of restaurant technologies takes into account the regulatory and legal principles of the HACCP system, with services aimed at improving product safety. Modern approaches include improved management, food standardization, production optimization, service and food safety. A number of recommendations for effective management of the process of manufacturing safe products in catering establishments are highlighted: clear food standards and product certification; optimization of delivery processes; strategy to avoid insects and rodents; increased control over cleanliness and storage conditions of products; using technology to improve food safety; monitoring and improving safety procedures; accepting feedback from customers; and regular staff training. Overall, the development of restaurant technologies has a positive impact on all aspects of the industry, contributing to economic growth, ensuring product quality and consumer safety. The existing consumer demand for quality services requires special attention to the problem of studying restaurant activities. In the context of dynamic changes and the transition to market relations, the provision of quality services is becoming a key factor contributing to the development and efficiency of restaurant establishments.