Pavliuk Svitlana, PhD (Economics), Associate Professor, Deapartment of Hotel and Restaurant Business and Business Organization, Mykolayiv National Agrarian University, Mykolayiv, Ukraine

ORCID ID: 0000-0001-9093-5237
e-mail: svetlanapavliyk@gmail.com

Kuzoma Vitaliy, PhD (Economics), Associate Professor, Department of Accounting and Taxation, Mykolayiv National Agrarian University, Ukraine

ORCID ID: 0000-0002-6763-2120
e-mail: kuzyoma@mnau.edu.ua

Musienko Diana, Applicant for Higher Education, Faculty of Management, Mykolaiv National Agrarian University, Mykolaiv, Ukraine

ORCID ID: 0000-0002-5191-1256
e-mail: dana.grigorenko00@gmail.com

Implementation of the Hazard Analysis and Critical Control Point (HACCP) System for Agricultural Enterprises: Necessity and Support

Abstract. Introduction. A modern necessity and values of humanity, based on the synergy of the commercial orientation of producers and social requirements in agricultural raw materials and food, are closely linked to the latest trends in building a socially oriented economy. Besides this, the experience of the world shows that most economically developed countries already have an effective and multilevel system of quality control and food safety. Nowadays, our country is only at the initial stage of forming the concept of food quality and safety. An analysis of management processes shows some problems, both regulatory and organizational, and economics, the solution of which determined the relevance of the research topic.

Purpose. The article aims to study the organizational and economic conditions of the organization and the implementation of the quality management system also the safety of agricultural products at domestic enterprises. Finally, this will increase the level of competitiveness of the enterprise.

Results. The European Union is usually the most exemplary in food security and safety. It is the best in the food standardization and technical regulation of their quality. Common Agricultural Policy of the European Union provides for the transformation of food policy in general, in particular, the implementation of the strategy «From farm to fork» («Farm to Fork»). The reform aims to create a healthy and more sustainable food system in the European Union. The HACCP concept is the basis of the standards of the food safety management system, so to increase the level of competitiveness of agricultural enterprises, it is advisable to take the following organizational measures: to create a department to ensure safety and product quality; to introduce the HACCP system in the production process; to improve training and advanced training of enterprise personnel. In addition, companies should use block chain technologies in their practice to quickly identify shortcomings and the causes of their occurrence, as well as take the necessary measures to prevent its further spread.

Conclusions. Analysis of global trends’ necessity for the sustainability of human life shows that the population has the right to receive a quality product that is safe for consumption. However, cases of food poisoning due to the risk of biological, chemical, physical, and other contamination still occur, and quite often, regardless of whether they occurred naturally due to environmental reasons or due to disruption of the production process. Therefore, to avoid them, the block diagram of the technological process of growing products (for example, winter wheat) identified ten critical points and proposed to pay more attention to traceability or block chain technologies to minimize risks. The HACCP system is an effective regulatory method and maintenance which take everything into account in all stages of the food product life cycle – from the receipt of raw materials to the use of products by the final consumer. The overall advantage is that HACCP is a very effective method of curtailment the risk of failure and maximizing product quality and safety.

Keywords HACCP; product quality; product safety; critical control points; blockchain technology.

References:

1. Broiaka, A. A. (2021). Improving the quality and safety management system of agri-food products in the context of european integration processes. Ekonomika, finansy, menedzhment : Аktualni pytannia nauky i praktyky. [Online]. Retrieved from : http://efm.vsau.org/storage/articles/October2021/Dg01Otc6KJSySTmenAhG.pdf  [in Ukrainian].
2. Biletskyi, E. V., Yanushkevych, D. A., & Shaikhlislamov, Z. R. (2015). Upravlinnia yakistiu produktsii ta posluh [Product and service quality management], KhTEI, Kharkiv, Ukraine. 222 [in Ukrainian].
3. Kordzaia, N. R. (2020). International experience of quality and safety management of food products, Ekonomichnyi prostir. [Online]. 156. 41-45 Retrieved from : https://doi.org/10.32782/2224-6282/156-7 [in Ukrainian].
4. Our food, our health, our planet, our future (2019) : From Farm to Fork.  Retrieved from : https://ec.europa.eu/info/strategy/priorities-2019-2024/european-green-deal/actions-being-taken-eu/farm-fork_en [in English].
5. Prohramy-peredumovy bezpechnosti kharchovykh produktiv (2019) : DSTU ISO/TS 22002-3:2019. 3. Silske hospodarstvo (ISO/TS 22002-3:2011, IDT, [Prerequisites for food safety. 3. Agriculture], Retrieved from : http://uas.org.ua [in Ukrainian].
6. Metodychni nastanovy z dotrymannia vymoh zakonodavstva Ukrainy shchodo bezpechnosti kharchovykh produktiv na vyrobnychykh pidpryiemstvakh spozhyvchoi kooperatsii Ukraini : proiekt [Methodical instructions on observance of requirements of the legislation of Ukraine concerning safety of foodstuff at the industrial enterprises of consumer cooperation of Ukraine : project]. Retrieved from : https://cutt.ly/QI4orUT [in Ukrainian].
7. Vymohy shchodo rozrobky, vprovadzhennia ta zastosuvannia postiino diiuchykh protsedur, zasnovanykh na pryntsypakh Systemy upravlinnia bezpechnistiu kharchovykh produktiv (NASSR) : Nakaz Ministerstva ahrarnoi polityky ta prodovolstva Ukrainy vid 01.10.2012 r. № 590, [Requirements for the development, implementation and application of ongoing procedures based on the principles of the Food Safety Management System (HACCP) : from 01th of Oktober 2012, №590], Retrieved from : https://zakon.rada.gov.ua/laws/show/z1704-12#Text [in Ukrainian].
8. Vykhor, M. V., & Shemihon, O. I. (2019). Vprovadzhennia systemy NASSR yak faktor spryiannia staloho rozvytku silskoho hospodarstva. Materialy mizh nar. nauk.-prakt. konfer. [Conference Proceedings of the International Economic Conference], Bila tserkva national agrarian university, Bila Tserkva, Ukraine, 28-29 may, 132-134. [Online], Retrieved from : https://cutt.ly/3IvqLf3 [in Ukrainian].
9. Kuzoma, V., & Pavliuk, S. (2019). Implementation of the Food Safety Management System Based on the Concept of HACCP. Modern Economics [Online]. 14. 115-120. DOI: https://doi.org/10.31521/modecon.V14(2019)-19 [in Ukrainian].
10. Akulenko, K. (2019). Improving the quality management system for production at domestic agricultural enterprises. Ekonomika ta derzhava. 4. 86-91. DOI: 10.32702/2306-6806.2019.4.86 [in Ukrainian].
11. Landlord (2021). Is the Ukrainian agricultural sector ready for the requirements of the European Green Deal. Retrieved from : https://landlord.ua/news/chy-hotovyi-ukrainskyi-ahrosektor-do-vymoh-european-green-deal/ [in Ukrainian].