WHY IS THE IMPLEMENTATION OF THE HACCP SYSTEM IMPORTANT IN FAST FOOD ESTABLISHMENTS

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WHY IS THE IMPLEMENTATION OF THE HACCP SYSTEM IMPORTANT IN FAST FOOD ESTABLISHMENTS
UKRAINE Food safety plans have incorporated Hazard Analysis Critical Control Point (HACCP) principles for many years now to control the risks of contamination. The main thrust of HACCP systems is to understand the risks associated with the process and start focusing process control away from end-point testing and towards control of the critical operations earlier in the process. The result is production with higher quality assurance and greater opportunity to correct non-conforming product.
Do we want the food we eat at home or at restaurant enterprises to be safe for us and our children? Undoubtedly. Do we feel this security now? This is a difficult issue, given that reports of poisoning appear fairly regularly in the information space. Why is the number of food poisoning and intestinal infections still high in visitors to food establishments? [1] The reason is that, unfortunately, not all establishments adhere to the rules of product storage and do not take into account the risks that may arise in the event of a breach of the rules on food behavior [2]. This happens especially in small kiosks and cafeterias with street food [3]. How to improve the situation?
HACCP (Risk Analysis, Hazardous Factors and Critical Control Points) has become synonymous with food safety. It is a worldwide recognized systemic and preventive approach that identifies biological, chemical and physical hazards in . products.
[4] Of particular importance is the HACCP in food establishments. There are several reasons for this: • According to statistics, a large part of mass food poisoning occurs due to breaches of cooking technology at food establishments.
• Food establishments do not always adhere to the rules, conditions and rules for storage of products.
• Not always in restaurants, bars, cafes, canteens and other food establishments meet the requirements of transportation, food processing technology and food disposal.
• Poisoning in food places is affecting a lot of people. This system is not aimed at detecting gaps and errors, but at preventing them. This is only possible through the phased control of food production.
The National Academy of Sciences of the United States recommended in 1985 to apply the HACCP approach in food establishments to ensure food safety. More recently, many groups, including the International Commission on Microbiological Food Safety (ICMSF), have recommended that HACCP be widely used for food safety monitoring.
The basic philosophy of the food industry is risk management. Therefore, the HACCP system at a restaurant or other food service is an effective means of preventing food-related technological breakdowns, causing poor-quality food to get on customers' plates and causing food disorders and infectious diseases. Due to the analysis of possible risks in the production system allows: identify risk factors (biological, chemical, physical); eliminate these factors; set control points and control them to prevent technological shortcomings.
Thus, the risks are minimized. The main advantage of the HACCP in food establishments is to ensure the safety of manufactured products.
The HACCP for food establishments will provide: 1. confidence that the storage, processing and disposal of food products is in accordance with established health standards; 2. the conviction that the staff fulfills the sanitary and hygienic requirements; 3. high quality of cooking; 4. compliance with the requirements of the law [5] regarding the availability of a food security system at food establishments; 5. reducing the number of inspections; 6. the confidence of the guests, and therefore the marketing advantage.
Сonclusions. The HACCP system, as it applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. The system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is based on prevention and reduces the reliance on end-product inspection and testing. The HACCP system can be applied throughout the food chain from the primary producer to the consumer. Besides enhancing food safety, other benefits of applying HACCP include more effective use of resources, savings to the food industry and more timely response to food safety problems. Найтяжчий тягар ліг на публічні фінанси країн, бо вони є джерелом фінансування охорони здоров'я та соціальної підтримки населення.