СОЦІАЛЬНО-ЕКОНОМІЧНА ПРОБЛЕМАТИКА ВПРОВАДЖЕННЯ СИСТЕМИ НАССР У ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ УКРАЇНИ В КРИЗОВИХ УМОВАХ

Abstract

The article is concerned with studying the socio-economic issues of implementation of the HACCP system in the hotel and restaurant business of Ukraine in the context of the crisis. Ukraine's integration into the European space requires full compliance with the EU standards, and, accordingly, addressing the issues of improving the quality of products and services by introducing the HACCP system at domestic hotel and restaurant enterprises. In the light of the crisis events caused by the military actions in Ukraine, this issue has become even more urgent, as the sector of the economy that requires the implementation of the HACCP system is one of the most promising in terms of economic growth. The destructive trends are largely caused by the emergence of the COVID-19 coronavirus disease, which has dramatically reduced the attendance of hotel and restaurant businesses not only in Ukraine but also around the world. The changes that occurred in the structure of entrepreneurship had the greatest impact on small businesses in the provision of temporary accommodation and catering services. This, in turn, demonstrated not only the vulnerability of small businesses, but also the extent to which they need government support, both economically and legislatively. On the other hand, it has become clear that crisis events such as the coronavirus disease and the subsequent martial law best demonstrate the inevitable need to introduce the HACCP system and food safety as such. Implementing and maintaining HACCP requires a significant financial investment, which will not always be returned. Therefore, these issues are addressed last. As a result, high-quality staff training is sabotaged or not provided at all, and financial compensation is not allocated to people who maintain and support the control system. Businesses often treat HACCP either as a "decorative" measure or are forced to do so by virtue of mandatory implementation. The effect of implemented HACCP, not even from the actual implementation, but from the certificate of conformity, is seen by companies for which it is primarily a marketing advantage. Nevertheless, sooner HACCP requirements are introduced, the more time and chances entrepreneurs will have to adapt to these requirements on the way to European integration.