HACCP-BASED FOOD SAFETY ENHANCEMENT IN SUPERMARKETS WITH IN-HOUSE PROCESSING

Abstract

In the context of globalization of the food industry and growing consumer demands for product quality and safety, the implementation of food safety management systems and HACCP principles is of particular importance. For retail enterprises with in-house production, this issue is critical, as they combine both production and direct sale of ready-to-eat products. The absence of proper control at any stage of the technological process may lead to serious risks for consumer health. The purpose of this study was to develop and test HACCP elements in a supermarket with its own culinary production. The research applied an analysis of the culinary workshop production process using flowcharts, the “decision tree” method for identifying critical co trol points (CCPs), risk assessment by probability and consequences, as well as document analysis of national and international regulatory frameworks (ISO 22000:2018, Codex Alimentarius, and Ukrainian legislation). Four main CCPs were identified: raw material reception, heat treatment, cooling, and storage/sale of finished products. For each CCP, HACCP worksheets were developed specifying critical limits, monitoring methods, responsible personnel, and corrective action algorithms. The proposed measures minimize biological, chemical, and physical hazards, providing a practical foundation for adapting the system to retail conditions. The developed HACCP elements proved effective as a tool for improving product safety and consumer trust. Implementing such approaches in supermarkets with in-house production ensures compliance with international standards, reduces the risk of foodborne illnesses, and strengthens the competitive position of enterprises in both domestic and international markets.