НАУКОВО-ПРАКТИЧНІ АСПЕКТИ ОРГАНІЗАЦІЇ КЕЙТЕРИНГОВИХ ПОСЛУГ З УРАХУВАННЯМ ХАРЧОВОЇ БЕЗПЕКИ ТА МІЖНАРОДНИХ СТАНДАРТІВ

Yu. Ovsiannykov; Yu. Ovsiannykov

doi:10.30888/2663-5712.2025-34-03-023

SCIENTIFIC AND PRACTICAL ASPECTS OF ORGANIZING CATERING SERVICES WITH CONSIDERATION OF FOOD SAFETY AND INTERNATIONAL STANDARDS

Authors

Yu. Ovsiannykov National Academy of Internal Affairs https://orcid.org/0009-0005-5320-2380

DOI:

https://doi.org/10.30888/2663-5712.2025-34-03-023

Keywords:

catering, food safety, international standards, HACCP system, quality management, hygienic practices.

Abstract

The paper examines the organizational and technological components of the implementation of catering services in the context of compliance with international food safety standards, in particular HACCP, ISO 22000 and GMP. The purpose of the study is to stu

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Published

2025-11-30

How to Cite

Овсянніков, Ю. (2025). SCIENTIFIC AND PRACTICAL ASPECTS OF ORGANIZING CATERING SERVICES WITH CONSIDERATION OF FOOD SAFETY AND INTERNATIONAL STANDARDS. SWorldJournal, 3(34-03), 16–28. https://doi.org/10.30888/2663-5712.2025-34-03-023