Food in educational institutions: implementation of HACCP systems
Keywords:HACCP, food establishments, educational institutions, prerequisite programs, safe food.
In the present-day circumstances, a necessary requirement for the operation of food enterprises, including educational institutions, is the implementation of a food safety management system and the creation of a structured approach to control the identified risks. The study analyses the practical aspects of the implementation of the food safety system at catering establishments of educational institutions in Kyiv and the Kyiv region, namely, the most common problems and discrepancies that arise during the implementation of the HACCP system in organizing food for school and preschool children are considered. A significant advantage of the system is its ability not only to detect but also to predict and prevent the occurrence of risks with the help of step-by-step control throughout the entire food production chain. An algorithm for monitoring the operation of the HACCP system in educational institutions has been developed, where the ways of solving problems and discrepancies in the implementation of the system, which guarantees the safety of childrenʼs nutrition are determined.
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