REQUIREMENTS OF THE NATIONAL STANDARDIZATION SYSTEM FOR THE ORGANIZATION OF HACCP IN CATERING ESTABLISHMENTS

Abstract

The article explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) system in the food service establishments of Ukraine. The main principles of the HACCP system are defined, which involve assessing the risks of technological factors at the enterprise, considering their impact on the final result of the production process. Additionally, an analysis of the current legislative requirements regulating the implementation of the HACCP system in Ukraine is carried out, with particular emphasis on ISO 22000.The article also addresses the main challenges faced by food service establishments when developing and implementing HACCP, as well as the possibility of independently implementing the system according to national standardization requirements, based on existing guidelines and practical experience of enterprises. An analysis of international and national standards related to food safety control is also provided.Special attention is given to the step-by-step procedures for the development and implementation of the HACCP plan aimed at ensuring food safety in food service establishments. Key implementation stages, technological process organization, and recommendations for the practical application of HACCP principles in accordance with current regulatory requirements are described.The importance of correctly identifying critical control points (CCPs) is emphasized, as these are key stages in the technological process where risks affecting food safety may arise. The mechanism for monitoring these points to ensure product quality and safety is also discussed.Based on the analysis of critical control points, an algorithm for the development and implementation of the HACCP system for food safety control in food service establishments is recommended.