Economy, finances, management: topical issues of science and practical activity

SCIENTIFIC JOURNALS OF VINNITSA NATIONAL AGRARIAN UNIVERSITY

Issue №: 2 (68)

Published: 2024.08.23

DOI: 10.37128/2411-4413-2024-2

Description:
The journal deals with the issues of efficiency of functioning of the national economics and organizational forms of management of the national economy. Attention is paid to the problems of marketing, management and efficiency of production and economic activity of agrarian enterprises. The issues of public administration and administration, accounting and taxation, banking and insurance, forecasting and modeling of economic processes, foreign economic activity, commodity flows of economic entities and their infrastructure support.

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FOOD SAFETY IN THE RESTAURANT INDUSTRY

DOI: 10.37128/2411-4413-2024-2-7

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BEZRUCHENKOV Yurii – Candidate of Pedagogical Sciences, Associate Professor of the Department of Tourism and Hotel and Restaurant Business, Lviv University of Trade and Economics, (79005, Lviv, 10, Tugan-Baranovsky Str., e-mail: br7920@gmail.com).

SCHUKA Galina – Doctor of Pedagogical Sciences, Professor of the Department of Geography and Tourism, Transcarpathian Hungarian Institute named after Ferenc Rakocza II (90202, Berehove, 6, Koshuta Square, e-mail: galina_shchuka@ukr.net).

Annotation

The article examines the problems of food safety and hygiene in the restaurant business based on the observations of the work processes of chefs on the example of individual enterprises of the Lviv restaurant industry and analysis of their answers to the survey. The study identified significant gaps in the adherence to sanitary standards, particularly regarding handwashing practices among restaurant employees. It was found that only 1 in 3 kitchen workers follows the recommended handwashing guidelines at the appropriate times. Additionally, in food establishments with multiple handwashing stations in the kitchen, there is an approximate 9:2-3 ratio between the number of the actions requiring handwashing and the actual instances of handwashing per hour. This indicates a significant discrepancy between recommended practices and the actual compliance with hygiene standards among kitchen staff. The study also found that only 3 out of 4 workers washed their hands after handling raw animal products, and only 1 in 10 washed their hands after touching their face or body.

The study revealed that older and more experienced kitchen workers wash their hands more frequently than their younger counterparts. Factors affecting employees' ability to properly sanitize their hands were highlighted, including time constraints due to a high workload, the absence of a handwashing station at the production site, or its distance from the main process area. It was discovered that most of the investigated restaurant establishments had issues with complying with the sanitary standards and HACCP (Hazard Analysis and Critical Control Point) recommendations. Restaurant business managers justified these gaps in food safety and the overall production process by citing a lack of or insufficient specialized knowledge among staff and spatial limitations in the kitchen, where the infrastructure does not allow for the use of additional handwashing stations and sinks.

The authors note that improving food safety in the restaurant business requires a focus on staff training, conducting food safety workshops, and strengthening the culture of food safety. Regular training of employees, especially younger ones, is critically important for maintaining high hygiene standards. Managers should organize regular training checkpoints and demonstrations of proper hand hygiene, as well as engage partners offering hygiene consultations. During the design phase of production facilities, it is essential to familiarize oneself with the standards and requirements for production design. For existing establishments, the possibility of kitchen redesign and necessary infrastructure upgrades should be considered.

The article's conclusions emphasize the importance of improving and constantly monitoring the level of food safety in the restaurant business. Conducting training on proper handwashing, removing obstacles to handwashing, and reviewing food preparation stages will help to reduce the risk of illness from consuming contaminated food and enhance the overall level of safety and hygiene in the restaurant industry.

Keywords: food safety, hand hygiene, restaurant business, HACCP requirements, safety culture in the restaurant business, food safety, components of safety culture in the restaurant industry

List of references

1. European Food Safety Authority, EFSA. efsa.europa.eu. Retrieved from: https://www.efsa.europa.eu [in English].

2. U.S. Food and Drug Administration. fda.gov. Retrieved from: https://www.fda.gov [in English].

3. Ofitsiinyi sait Derzhavnоі ustanovu «Lvivskyi oblasnyi tsentr kontroliu ta profilaktyky khvorob Ministerstva okhorony zdorovia Ukrainy» [Official website of the State institution «Lviv Regional Center for Disease Control and Prevention of the Ministry of Health of Ukraine»]. cdc.lviv.ua. Retrieved from: https://www.cdc.lviv.ua [in Ukrainian].

4. Konstytutsiia Ukrainy: Zakon Ukrainy № 254к/96-ВР [Constitution of Ukraine: Law of Ukraine № 254к/96-VR]. (1996, June 28). zakon.rada.gov.ua. Retrieved from: https://zakon.rada.gov.ua/laws/show/254%D0%BA/96-%D0%B2%D1%80#Text [in Ukrainian].

5. Pro osnovni pryntsypy ta vymohy do bezpechnosti ta yakosti kharchovykh produktiv: Zakon Ukrainy № 771/97-ВР [On the basic principles and requirements for the safety and quality of food products: Law of Ukraine № 771/97-VR]. (1997, December 23). zakon.rada.gov.ua. Retrieved from: https://zakon.rada.gov.ua/laws/show/771/97-%D0%B2%D1%80#Text [in Ukrainian].

6. Bezruchenkov, Yu.V. (2012). Profesiina kultura fakhivtsia: teoretychni aspekty [Professional culture of a specialist: theoretical aspects]. Visnyk Luhanskoho natsionalnoho universytetu imeni Tarasa Shevchenka. Pedahohichni nauky – Bulletin of Taras Shevchenko Luhansk National University. Pedagogical sciences, 4 (239), 10-16. [in Ukrainian].

7. Bezruchenkov, Yu.V. (Eds.). (2021). Systemy HACCP u zakladakh hotelno-restorannoho hospodarstva [HACCP systems in hotels and restaurants]. Kyiv: FOP Miroshnychenko A.V. [in Ukrainian].

8. Ivanova, O.V., & Kaplina T.V. (2014). Sanitariya ta hihiyena zakladiv restorannoho hospodarstva [Sanitation and hygiene of restaurant establishments]. Sumy : Universytetska knyha [in Ukrainian].

9. Yevlash, V.V., Hazzavi-Rohozina, L.V., Serik, M.L., & Syenohonova, L.I. (2020). Hihiyena i sanitariya zakladiv restorannoho hospodarstva ta torhivli [Hygiene and sanitation of restaurants and trade establishments]. Kharkiv: Svit Knyh [in Ukrainian].

10. KhorekaServis2009: kompleksne proektuvannia zakladiv restorannoho hospodarstva. Na shcho slid zvernuty uvahu pry proektuvanni kukhni kafe, baru ta inshykh kharchovykh vyrobnytstv? [HorekaService2009: complex design of restaurant establishments. What should you pay attention to when designing the kitchen of a cafe, bar and other food industries?]. horecaservise.com.ua. Retrieved from: https://horecaservise.com.ua [in Ukrainian].

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About the journal

Topics of the journal:

С1 Economics and International Economic Relations (by specialization)

D1 Accounting and Taxation

D2 Finance, Banking, Insurance and Stock Market

D3 Management

D4 Public Management and Administration

D5 Marketing

D7 Trade

J3 Tourism and Recreation

Keywords: economics , international economic relations , accounting , taxation , finance , banking , insurance , stock market , management , public management and administration , marketing , trade , tourism and recreation

Key information:

ISSN (print): 2411-4413

DOI: 10.37128

All-Ukrainian scientific and production journal “Economics, finance, management: topical issues of science and practical activity” is a peer-reviewed open-access journal that publishes original research, theoretical articles and reviews on a wide range of economic and business issues. The articles, which have scientific and scientific-practical significance, highlight theoretical and methodological aspects of the development of agrarian sector of economy and related industries, the results of fundamental and applied research.

The purpose of the journal is to highlight the results of fundamental and applied research in the field of economic sciences, aimed at developing modern approaches to managing economic processes, financial support for enterprise activities and increasing the efficiency of economic systems. The publication is focused on creating a scientific environment for the exchange of research results between scientists, higher education students and practitioners in economic sphere, as well as on the dissemination of modern scientific and methodological approaches to solving current economic and management problems. The journal contributes to the development of the research in the field of enterprise economics, finance, accounting, auditing, management, marketing, entrepreneurship, trade, tourism and recreation, public management and administration, economic development and international economic relations, which meets the modern needs of the socio-economic development of the state.

The journal’s objectives are:

• publishing the results of fundamental and applied research in the fields of economics, international economic relations, finance, management, public administration, accounting, marketing, tourism and recreation, and entrepreneurship;

• promoting the development of modern methods of managing enterprises and organizations, increasing the efficiency of using financial and material resources;

• supporting the research aimed at improving the economic mechanisms of enterprise functioning, developing innovative activity, and increasing the competitiveness of economic structures;

• ensuring the scientific exchange of research results between higher education institutions, scientific institutions, and business entities;

• developing methods of economic analysis, forecasting, and modeling of socio-economic processes;

• disseminating of modern approaches to financial management, accounting, taxation, and control of economic activity;

• promoting the development of interdisciplinary research related to the economic support of the development of agrarian sector of economy and rural areas;

• integration of scientific research results into the international scientific space and increasing the level of scientific communication.

Publisher: Vinnytsia National Agrarian University

Link to the journal on the publisher’s website: ”Economics, finance, management: topical issues of science and practical activity”

Frequency of issue: 4 times a year.

Language of publication: Ukrainian, English.

Editor-in-Chief: Inna Honcharuk

State registration: Decision of the National Council of Ukraine on Television and Radio Broadcasting No. 1337 and No. 1178. Media identifier – R30-05171. Publisher registration number (EDRPOU) 00497236.

Publisher’s ROR: https://ror.org/05m3ysc06 Publisher’s DOI prefix: 10.37128 ISSN (print): 2411-4413

Publisher DOI prefix: 10.37128 ISSN (print): 2411-4413

The scientific journal is included in category "B" of the List of scientific professional publications of Ukraine, in which the results of dissertations for the degree of Doctor and Candidate of Sciences in the specialties C1 (051) - Economics, D1 (071) - Accounting and Taxation, D2 (072) – Finance, Banking, Insurance and Stock Market, D3 (073) – Management, D5 (075) – Marketing, D7 (076) – Entrepreneurship and Trade, (241) – Hotel and Restaurant Business, D4 (281) – Public Management and Administration (Order of the Ministry of Education and Science of Ukraine dated March 17, 2020 №409)

History of journal:

Founded in 1997 under the name ”Bulletin of Vinnytsia State Agricultural Institute”. In 2010-2014 it was published under the name “Collection of Scientific Papers of Vinnytsia National Agrarian University”. Since 2015 “Economics, finance, management: current issues of science and practical activity” (Certificate of State Registration of Mass Media No. 21154-10954 PR dated 12/31/2014).