Abstract
As part of the study, the approaches used to ensuring the quality and safety of products in the field of public catering were characterized, the need for a comprehensive diagnosis of the prerequisites for implementing a food safety management system (FSMS) in the food industry was substantiated, taking into account the requirements of regulatory documents of the Russian Federation. The authors proposed a methodological approach to assessing the degree of readiness of public catering enterprises to form a FSMS in accordance with the provisions of GOST R ISO 22000-2019, focused on ensuring compliance with both regulatory requirements and consumer requirements.
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