Список литературы

2408-9346

Research result. Business and Service Technologies

2408-9346

10.18413/2408-9346-2023-9-3-0-7

3176

INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESS

<strong>Diagnostics of the prerequisites for the implementation of a food safety management system at a public catering enterprise</strong>

Palkina

Yulia R.

Palkina

Yulia R.

Glukhova

Tatyana V.

Glukhova

Tatyana V.

Surkova

Milana A.

Surkova

Milana A.

2023

9300

Currently, ensuring and improving the quality and safety of products at public catering establishments is inextricably linked with the implementation of the principles of HACCP (Hazard analysis and critical control points), as well as the formation of standardized food safety management systems of (FSMS) based on the requirements and recommendations of international and national standards. In this regard, there is a need to develop and test methodological approaches both to the implementation of FSMS in accordance with the requirements of one of the key standards in this area, GOST R ISO 22000-2019 (an analogue of the international standard ISO 22000: 2018), and to diagnose the activities of organizations in the food industry. The purpose of the article is a comprehensive diagnosis of the activity of a particular enterprise representing the sphere of public catering, based on the provisions of GOST R ISO 22000-2019. The diagnostics conducted by the authors made it possible to test a methodical approach to assessing the readiness of public catering enterprises to form standardized FSMS for the purpose of its further replication and implementation into the catering system of preschool, school, secondary vocational and higher educational institutions, as well as medical and recreational institutions. As part of the study, the current approaches to ensuring the required quality and safety of products in the student catering complex "Molodezhny" were evaluated, the prerequisites and conditions for the formation of the FSMS were substantiated. This will allow the student catering facility to begin the gradual deployment of HACCP procedures, then to design, develop, implement, maintain and improve the FSMS, and further extend this practice to other public catering enterprises of the Republic of Mordovia

qualitysafetyfооd safety management system (FSMS)HACCP principlescatering establishmentsdiagnosticsrisksmaturity level

Financing. The study was carried out within the framework of an intra-university scientific grant from the National Research Mordovia State University GB 24-23 «Ensuring food safety of the public catering system based on the methodology of quality management».

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