Analysis of the dangerous factors related to food products in a retail establishment

Abstract

In accordance with the current legislation of Ukraine, retail establishments must develop, implement, and apply permanent procedures based on the principles of hazard analysis and control at critical points, and provide appropriate training on the application of permanent procedures based on the principles of HACCP; persons responsible for these procedures during the production and circulation of food products. The purpose of the study is to analyse foodrelated hazards in retail establishments. The study used methods of analysing internet resources, scientometric databases, in particular, Scopus and Web of Science, and regulatory documents on the food safety management system. Food safety hazards can occur at any stage of the food chain. Therefore, proper control throughout the entire food chain is essential. In the course of the study, adapted recommendations for network use were developed in the form of a HACCP book, which contains four volumes: Basic provisions, Basic programmes-prerequisites, HACCP Group, and HACCP plan (Production). Another method for determining the substantiality of hazardous factors is also proposed. In general, it is established that the implementation of HACCP principles ensures both the safety of culinary products and contributes to the development of trade enterprises. The process of production of culinary products becomes safe, the staff adheres to sanitary and hygienic standards; the confidence of visitors in the quality and safety of food consumed increases the rating of the institution; the detection of possible violations in case of inspections is practically excluded; the institution acquires a marketing advantage in the conditions of modern competition. Hazard analysis is important for an effective food safety management system because its implementation helps in streamlining the knowledge needed to establish an effective set of management measures and implement integrated quality systems

Keywords

• quality
• food safety management system
• haccp
• risks
• hazards