Integration of HACCP principles and risk management to ensure safety and improve service quality in the food service industry

The purpose of this research is the integration of the principles of HACCP and risk management, which are becoming an integral part of sustainable development and improving the competitiveness of catering enterprises. The objects of the research are enterprises of the food service industry of any type and form of ownership. Enterprises within the food service industry that are implementing the principles of HACCP take into account the requirements of the food safety standard. The main problem is that taking those requirements into account is mandatory, but it is not a sufficient condition for successful activity in the current market state. The quality of services in the food service industry is evaluated according to two main criteria - the safety of food products and the quality of service provided by the enterprise of the food service industry. Due to the passage into law of the Federal Act 184-FZ, dated 27 Dec. 2002, "On technical regulation" (with the Amendments and Additions of July 29, 2017), an implementation of technical regulations and, as a result, providing safety of food products being produced, as well as standardization of activities in accordance with the principles of HACCP (Hazard Analysis and Critical Control Point), became mandatory. In this regard, it is necessary to take into consideration the second component of the assessment of the quality of services, in particular, customer satisfaction with the quality of food service enterprise products, quality of service, assortment, price policy, and loyalty programs. All these indicators are directly related to financial, economic, technological, and marketing risks that are accompanying the activity of the food service industry enterprise. These risks need to be identified, analyzed and considered in all aspects of the activity, therefore, for the food service industry enterprises it becomes more and more relevant and necessary to apply a risk-based approach to business processes based on the standards of the GOST R ISO 9001-2015 Quality Management System. As a result of the research using quantitative and qualitative methods, an integrated target plan is presented, that takes into consideration the principles of HACCP and risk management.