APPROACHES TO ENSURING THE QUALITY AND SAFETY OF FOOD PRODUCTS IN CATERING ESTABLISHMENTS

Abstract

Food safety is one of the most important components of the quality of food products in catering establishments. Based on a theoretical analysis in the field of ensuring the quality and safety of food products in catering establishments, it was established that the implementation of modern approaches to management, in particular the integration of international standards Codex Alimentarius and ISO 22000:2018 in combination with compliance with the principles of the HACCP system, is an objective necessity. Such an approach is considered an effective mechanism for solving current problems of food quality and safety.

The article is aimed at studying practical approaches to ensuring the quality and safety of food products in catering establishments. The principles of HACCP in catering establishments are determined in accordance with international regulatory documents, in particular Codex Alimentarius and standards harmonized with it, in particular ISO 22000 : 2018. As a result of the analysis, a number of critical control points (CCPs) have been identified that are important for ensuring the safety of food products, in particular the acceptance of raw materials, ingredients, semi-finished products; storage of products in frozen and chilled form; shelf life; packaging and cold storage of the finished product. For each CPC, clear HACCP protocols have been developed, critical limits, monitoring frequency, and corrective actions have been established, which provide for a prompt response in cases of deviation from critical limits: re-measurement, product labeling, write-off, identification of causes and measures to prevent their recurrence, informing responsible persons.