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Abstract

The contents

1. Goals and objectives

The purpose of writing the essay is to address contemporary global, national and local situation regarding the development of proposals for implementation of the product safety system (HACCP) in public catering enterprises. Tasks to be solved, the following. Analysis of the global situation of scientific development in this field. Analysis of the national situation. Analysis of the local situation.

2. Relevance

System HACCP (or HACCP) is a universal system to minimize the risks caused by potential problems in the field of food safety. In addition to the extraordinary importance of the object of its application – food products, it is also important that it is recognized and widely used in various countries of the world. Therefore, the implementation of this system on catering is extremely relevant as research advances in this area to date.

3. Scientific novelty

The scientific novelty of the essay is that topic at the moment, the results in the claimed subject – at all levels – global, national and local. The scientific novelty of the work lies in the immediate development of a new, previously non-existent proposals to implement the system of food safety (HACCP) in the catering business.

4. Planned practical results


Practical results will occur when using the results of the work – proposals to be developed with a view to their immediate implementation on the enterprises of public catering, for the introduction to them of the HACCP system.

5. Overview of research and development on the topic

Підхід до уніфікації синтезу автоматів Мура

Расшифровка аббревиатуры НАССР

Підхід до уніфікації синтезу автоматів Мура

Seven principles of HACCP

5.1 Global level

Among the most recent and relevant developments and research on this topic at the global level it is necessary to mention the following works. First of all, it is composed of Belarusian authors – E. R. Bulavino, N. P. Rudoy, N. V. Zhuk, T. M. Gritskevich, L. A. Garancini – "Methodical recommendations on implementation of HACCP principles at the enterprises of small and average business, including public catering". In these guidelines the analysis of the main concepts in this area, describes the main conceptual aspects, such as, for example, "current trends in the food industry and especially small businesses." In addition, analyzed in detail the structure of the HACCP concept, the conclusions are made on the basis of a phased consideration of all the steps. As the name suggests, this guidelines on the implementation of HACCP principles at the enterprises of small and medium business, and especially important for us and public catering enterprises [1].

Next, we mention the work of Eunice Taylor "A new method of HACCP for the catering and food service industry". The author offers a new rational method of HACCP system for the food [2]. In the work "Widening HACCP implementation in the catering industry" the authors Worsfold and K. D. George. Griffith consider expanding the introduction of HACCP to the foodservice industry [3].

5.2 National level

At the national level should note the following work. Specify a little work Shumilova I. sh., "the HACCP System - a step to guarantee the quality and safety of products of public catering". The work proposes the concept of management of food safety, the development of which is based on the concept of HACCP, for public catering enterprises. In addition, it analyzed some of the risks and specified control points all the way of manufacturing process, all stages. On this basis, made a number of important conclusions about what catering companies that have already implemented this system, demonstrate better capabilities in the sphere of risk management in food safety [4].

In T. A. Jum and M. V. Ksenzov "reflection of the TQM principles and safety concept of HACCP in the activities of the enterprises of public nutrition" the authors examine particular manifestations of principles of TQM and HACCP concept in the production and trade of catering. Emphasizes the importance of compliance with these standards. A detailed consideration of both concepts and compare them. The necessity of compliance with these principles, to achieve competitiveness in the market [5].

In the work of L. Z. Abdulaeva, O. A. Reshetnik, A. M. Faizulin, "Problems and prospects of introducing HACCP in the domestic food industry to ensure the quality and safety of production of culinary products" also addresses a number of important issues. Given the importance of safety culinary products provided the basis of the importance and the future prospects of the implementation of the HACCP system on the domestic enterprises producing and marketing these products. Given the potential problems that can arise on the way of implementation of the proposals of this work, as well as the implementation of the new proposals in this field. The analysis procedures ensure food safety at the stage of its production, which is based on the principles of the HACCP system. Special attention is paid to the problems of implementing the system in domestic enterprises producing food products, and implementing it, i.e. on the public catering enterprises. Also shows an important point – the need for gradual, step control over the production of culinary products. That is, expressed the position that the impact of the application of HACCP is achieved when it is implemented at all stages of production of culinary products [6]. You must make a separate stop at work, L. A. Mayurnikova, T. V., Nettle, A. A. Koksharova "Substantiation of necessity of introduction of quality systems at the enterprises of public catering". In addition to the mainstreaming of the implementation of HACCP system in public catering enterprises, which are also addressed in the above mentioned works, the authors address the important question of the interaction of systems such as HACCP. Their mutual complement. In particular, the authors outline the concept, according to which the optimal result can be achieved by integrating the two approaches into one system of control. This involves combining the approaches of HACCP and QMS. Their integration will increase the performance of the necessary indicators, but also, in addition to the direct provision of food safety systems in catering, this will also allow to increase the efficiency of the company in General, which can not be evaluated from the positive side. Thus, in this paper, we assume a new in essence approach. It is implemented by combining systems QMS and HACCP to ensure mutual complement and accentuate the best aspects of each system [7].

R. V. Genoan and N. I. Brigach in his work "Implementation of HACCP systems should not be formal" is considered a landmark in the recent issue of compliance documentation for HACCP implementation to the real situation. They argue that in the current situation not possible objective control over the system. This happens due to the fact that "the standards lack the necessary regulatory documents, on the basis of the documents of the system and can be carried out by public control of production processes. The lack of normative and methodical documents leads to the impossibility of objective control and supervision of observance of requirements in the development of enterprises documentation on the functioning of the management system of food safety" [8]. This makes the issue raised is especially important in the development of modern catering industry and for anyway of all the businesses in this area, on the territory of the Eurasian Union (at the time of this writing – the Customs Union). Also in General the key is to be mentioned the works of such authors as N. M. Beletskaya, L. P. Udalova – "Relevance and organization of implementation of the HACCP system in the food industry"; G. A. Hemachalanus – "Key indicators of implementation of the quality system HACCP in catering"; I. A. Ryazantseva "risk Management as a tool to improve the quality and safety of products of food industry". In these works, we consider the General principles about relevance and main indicators of implementing HACCP in the catering, or are these issues mentioned.

5.3 Local level

At the local level among the developments that were made in DonNTU, the following should be noted, the most ambitious. In the manual A. B. Stupin, A. F. Udovichenko, N. A. Kotlyar – "quality Management – from the rejection of products to control systems" examined in detail the HACCP system in all aspects of its manifestation, the analysis of the system and its structure, its main distinctive features and features. The presentation of the material has the appearance of a common stating that due to the form of publication – a textbook, however it contains valuable information that allows to relate it to the developments of relevance to the stated theme.

We also mention the textbook of A. I. Momot, "quality Management and quality system elements". It also features comprehensive information about the HACCP system, provided in a comprehensible manner, which allows the use of this work in the study of contemporary problems concerning the HACCP system and its implementation.

6. Own results

Using this material, which as a whole modern level of development of the problem, was the basic approaches proposed by different researchers. This was followed by monitoring the most important information in the sphere of introduction of system of food safety (HACCP) in public catering enterprises. Based on this identified major problems in this field and proposed conceptual solutions. The result should be the development of proposals for the implementation of this system to catering business. At the time of writing the essay, the work is not finished. Full text works and materials on the subject can be obtained from author or his supervisor after this date: may 2018.

Підхід до уніфікації синтезу автоматів Мура

Один из символов НАССР

Insights

Thus, in the result of the work will be offered new, previously implemented and investigated proposals for the introduction of the system of food safety (HACCP) in the catering business. This material can be used as a direct guide that involves the implementation of the proposals. It also can be used for informative purposes. The latter has not only theoretical – informative scope, but also practical importance. The latest is that on the basis of the obtained results, first, it will be possible to continue the study of this problem and its further development, and secondly, to take job offers as a basis and modify or combine them, which may lead to new, conceptually and practically useful methods and developments in this field. Therefore, the results can be used not only directly, but also indirectly, as the source material and the next step in solving the problem. The results of the work intended for potential direct use by different categories of professionals. In particular, they are designed for managers and leaders, as well as control technicians safety and quality of food products, technologists and other workers of public catering, such as catering enterprises, fast food restaurants, cafes, etc. Finally, the development of such proposals implies, as has been said, the possibility of their realization, and therefore the improvement of the situation in the sphere of introduction of system of food safety (HACCP) in domestic enterprises of public catering. This will lead, in turn, to improve the quality of the produced and realized products, to increase their competitiveness and eliminate some of them (not yet implemented such a term) the level of world quality standards.

References

  1. Методические рекомендации по внедрению принципов НАССР на предприятиях малого и среднего бизнеса, включая общественное питание. [Электронный ресурс]. – Режим доступа: http://www.ifc.org/wps/wcm/connect/0c8baa00444569ff95f8d72a3fbe5e0b/11%20HACCPforSMEsRus.pdf?MOD=AJPERES
  2. Eunice Taylor. A new method of HACCP for the catering and food service industry. [Электронный ресурс]. – Режим доступа: http://www.sciencedirect.com/science/article/pii/S0956713507000461
  3. Denize Worsfold, Christopher J. Griffith. Widening HACCP implementation in the catering industry. [Электронный ресурс]. – Режим доступа: http://onlinelibrary.wiley.com/doi/10.1111/j.1471-5740.2003.00075.x/full
  4. Шумилова И. М. Система НАССР - шаг к гарантии качества и безопасности продукции общественного питания. [Электронный ресурс]. – Режим доступа: https://elibrary.ru/item.asp?id=12957234
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  7. Маюрникова Л. А., Крапива Т. В., Кокшаров А. А. Обоснование необходимости внедрения систем качества на предприятиях общественного питания. [Электронный ресурс]. – Режим доступа: http://new.elib.altstu.ru/journals/Files/pv2011_03_02/pdf/192mayurnikova.pdf
  8. Гиноян Р. В., Брикач Н. И. Внедрение систем ХАССП не должно быть формальным. [Электронный ресурс]. – Режим доступа: https://elibrary.ru/item.asp?id=23052381