THE ROLE OF STANDARDIZATION, THE HACCP SYSTEM IN THE QUALITY MANAGEMENT OF PRODUCTS AND SERVICES OF RESTAURANT ESTABLISHMENTS
Abstract
The article examines the importance of implementing quality and food safety management systems in the restaurant business as a key factor in the stable functioning and competitiveness of restaurant establishments.The article considers the main international standards, such as HACCP (Hazard Analysis and Critical ControlPoints), ISO 22000 (Food Safety Management System), BRC (British Retail Consortium), IFS (International Food Standard) and their practical application in the restaurant industry. The article analyzes the main difficulties encountered in the process of implementing these standards, including high financial costs, the need for large-scale personnel training, the complexity of documentary support, employee resistance to change and the needfor constant monitoring and audit. The impact of standardization on product quality, customer service level and overall performance of restaurant establishments is determined. The ways to overcome key barriers are proposed, including automation of control systems, the use of modern digital quality monitoring technologies, the introduction of gradual personnel training. Particular attention is paid to the importance of regular internal audits and a customer feedback system as tools for improving service standards. It has been proven that the implementation of an integrated approach to quality management helps to increase customer confidence, minimize the risk of food poisoning, reduce losses and waste, strengthen the restaurant’s reputation and increase its competitiveness. Thus, standardization and safety system are the foundation on which effective quality management systems are built, ensuring not only safety, but also high quality of products and services in restaurant establishments.
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