Risks inherent in the introduction of HACCP food safety system

The article identifies and analyzes the risks encountered in the process of creation and introduction of HACCP food safety system into the food industry. While developing and creating such a system, risk determination is a prerequisite for making reasonable managerial decisions that ultimately improve the chances of achieving the goals of the organization. The study focuses on the product safety system based on the HACCP principles. The objects under study are small and medium-sized enterprises of public catering. When revealing the risks, the technique of brainstorming was applied. The data obtained were systematized by means of an affinity diagram. The experts determined the external and internal risks, conducted their analysis, recommended to minimize them. Risks attributed by the state are classified as external. According to experts, they are considered to be the most important. The state has not fulfilled itself from the methodological and educational points of view restricted to the controlling functions. This resulted in regarding the introduction of HACCP system into many public catering enterprises as an onerous or formal duty. The internal risks cover the risks caused by the enterprise, its managers and staff. The main threat comes from the fact that at some stage the HACCP system ceases to achieve the results, turning into a set of broken instruments. The trust of stakeholders is reduced, decreasing the level of security, the sustainability of the organization. The article describes the actions that are to be implemented by the state authority and the food industry enterprises in order to minimize the identified risks.