SCIENTIFIC AND PRACTICAL ASPECTS OF ORGANIZING CATERING SERVICES WITH CONSIDERATION OF FOOD SAFETY AND INTERNATIONAL STANDARDS
DOI:
https://doi.org/10.30888/2663-5712.2025-34-03-023Keywords:
catering, food safety, international standards, HACCP system, quality management, hygienic practices.Abstract
The paper examines the organizational and technological components of the implementation of catering services in the context of compliance with international food safety standards, in particular HACCP, ISO 22000 and GMP. The purpose of the study is to stuReferences
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