Obstacles to the implementation of HACCP in small food industry enterprises and in restaurant business establishments

The paper explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) food safety management system in food industry enterprises and restaurant businesses in Ukraine. The fundamental principles of the HACCP system are outlined, emphasizing the identification of potential hazards at all stages of food production and distribution, along with the necessary measures for their elimination or control. Special attention is given to the importance of correctly identifying critical control points, monitoring, validation, and documentation of processes to ensure product quality and safety, as well as the challenges faced during inspections by regulatory authorities. The study also analyzes the legislative requirements governing the implementation of HACCP in Ukraine and highlights the importance of certification under international standards, particularly ISO 22000, for enterprises seeking access to foreign markets. The experience of other countries in integrating HACCP into food quality control systems and its impact on international trade is examined. The advantages and challenges encountered by food industry enterprises and restaurant businesses in implementing the HACCP system are considered separately. Identified issues include high training costs for personnel, insufficient awareness among employees, and difficulties in integrating HACCP into small businesses such as cafes, bakeries, and restaurants. At the same time, it is noted that implementing HACCP helps reduce risks associated with unsafe food products, enhances the competitiveness of enterprises, and strengthens consumer trust in the brand. The study reviews the benefits and drawbacks of the HACCP system, which become evident only through analyzing its application in various enterprises, considering their specificities and characteristics. The paper concludes that certain aspects of the HACCP system require further research and scientific inquiry in the field of food safety. The work aims to improve the efficiency of food enterprises by implementing best practices in food safety management.