FOOD SAFETY MANAGEMENT SYSTEM IN THE RESTAURANT INDUSTRY THROUGH ELECTRONIC SYSTEMS

Abstract

The article examines a comprehensive approach to the restaurant industry in developing a food safety management system based on HACCP principles with the integration of electronic technologies. The study highlights the importance of sanitary and hygienic control, risk management, optimization of technological flows and their routing. The need for functional zoning of production areas is substantiated, ensuring rational distribution of raw materials, semi-finished products, ready-to-eat dishes, waste and personnel flows. Such zoning contributes to the continuity of technological processes and minimizes microbiological, chemical and physical contamination risks. It is emphasized that proper planning and maintenance of the production environment is a key condition for the effectiveness of the food safety management system, as it directly affects the emergence of hazards and violations of food safety requirements. The article analyses approaches to designing functional zones – from raw material receiving and storage to dish distribution and waste disposal. Particular attention is paid to digitalization as a tool for supporting HACCP-based food safety management in the restaurant sector. The study outlines the implementation of electronic logs, checklists, prerequisite programs, identification of critical control points and their adjustment in accordance with regulatory standards, along with continuous monitoring. The use of digital records is shown to simplify auditing, accelerate traceability, and enable timely detection of process deviations. The possibilities of automated reporting, data systematization on the movement of raw materials, semi-finished products, waste and final products, as well as control over shelf-life and batch traceability are explored. The advantages of electronic tools are outlined as drivers for strengthening personnel responsibility, improving internal communication, and building a unified information space for managerial decision-making. The findings demonstrate that combining HACCP control with an electronic management system increases the consistency of food quality and safety, ensures compliance with regulatory requirements, and reduces violation risks due to continuous monitoring. The results indicate that digitalization is an emerging and scalable direction in the development of the restaurant industry, with significant potential for expanding the functionality of food safety management systems.