A discussion of risk and hazardous factors analysis in restaurants based on HACCP

Abstract

It is important that the restaurant provides consumers with safe food products. The implementation of a HACCP system is required for disease prevention. It provides control over the processes from the receipt of raw materials in the restaurant to the provision to the consumer, identifying potentially hazardous factors and possible risks. Aspects of the effectiveness of the implementation of HACCP system in the restaurant are reflected in the SWOT analysis. As a result, the implementation of the HACCP system is an important tool to ensure quality and competitiveness for the restaurant business