MODERN APPROACHES TO IMPLEMENTING HACCP AND ISO22000 IN RESTAURANT TECHNOLOGIES IN THE CONDITIONS OF DIGITALIZATION

Abstract

Introduction. In the modern restaurant industry, food safety is a key factor in service quality and customer trust. The rapid development of digital technologies creates new opportunities for monitoring and managing food safety processes, while simultaneously requiring the integration of modern HACCP and ISO 22000 standards into everyday restaurant practices.

Purpose. The purpose of this article is to study effective methods for implementing HACCP and ISO 22000 in restaurant technologies, taking into account digital tools, and to identify prospects for their application in enhancing food safety.

Materials and Methods. The study employs methods of system analysis, comparative analysis of regulatory documents, and content analysis of practical cases to examine the experience of implementing standards in Ukrainian and international restaurants, as well as the method of result synthesis. Special attention is paid to the study of digital integration examples (IoT, cloud systems, electronic documentation).

Results. The research has shown that the integration of HACCP and ISO 22000 into restaurant technologies improves food safety levels, reduces the risk of violations, and optimizes control processes. The use of digital technologies, such as IoT sensors and cloud-based monitoring systems, ensures rapid access to data and prompt response to deviations. The original schemes for implementing HACCP and ISO 22000, as well as an original PDCA cycle table for a restaurant in the context of digitalized FSMS, are presented.

Discussion. Further research should focus on the development of integrated digital platforms for the restaurant business that combine monitoring, analytics, and staff training systems, as well as on evaluating the economic efficiency of implementing digital FSMS.