INTERNATIONAL PRACTICES OF IMPLEMENTING FOOD SAFETY SYSTEMS (HACCP, ISO, GMP): PROSPECTS FOR SMALL AND MEDIUM BUSINESSES
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Abstract
Relevance of the topic. Against the backdrop of the globalization of food markets, increasing requirements for the quality of food products and the transition to European standards, the issue of implementing food safety systems in the work of small and medium-sized enterprises is becoming particularly relevant. For Ukrainian SMEs, these systems are not only a means of complying with sanitary standards, but also a strategic mechanism for increasing competitiveness, expanding sales markets, strengthening consumer confidence and ensuring integration into international supply chains. Purpose and object of the study. The purpose of the article is to analyze and substantiate the prospects for the development of small and medium-sized enterprises in the food industry based on the implementation of integrated food safety systems. The object of the study is food safety management systems (HACCP, ISO 22000, GMP) and their role in the strategic development of SMEs. Research methods. Systemic, comparative and analytical approaches, SWOT analysis, content analysis of international regulatory documentation and statistical reports, as well as the method of generalizing the practical experience of certified SMEs were applied. Practical significance. The results show that the implementation of integrated food safety systems increases management efficiency, minimizes risks, reduces production losses and opens access to international markets. Results. The study demonstrated that HACCP, ISO 22000 and GMP standards form a holistic strategic management model for SMEs, which ensures resilience, adaptability and long-term competitive advantage in a global environment.
How to Cite
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small and medium-sized enterprises, food safety, HACCP, ISO 22000, GMP, competitiveness
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