THE QUALITY MANAGEMENT AND THE SAFETY OF PRODUCTS IN CATERING ORGANIZATIONS ON THE BASIS OF THE HACCP PRINCIPLES
The analysis of problems and opportunities of safety and product quality for the population in catering organizations on the basis of modern requirements is carried out in the article.
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/729 |
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