Issue №: 2 (68)
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.
FOOD SAFETY IN THE RESTAURANT INDUSTRY
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).
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.
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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].
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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].
About journal
051 Economics
071 Accounting and taxation
072 Finance, banking and insurance
073 Management
075 Marketing
076 Business, trade and exchange activities
241 Hotel, restaurant and catering
281 Public administration
The journal “Economy, finances, management: Topical issues of science and practice” is included in the "List of Scientific Professional Editions of Ukraine".
The scientific edition is assigned the Category "Б" in the field of economics in specialties 051, 071, 072, 073, 075, 076, 241, 281
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According to the decision of National Council of Television and Radio Broadcasting of Ukraine from 25.04.2024 No. 1337 the scientific journal «Economy, finances, management: topical issues of science and practical activity» has the ID of the Media R30-05171.
