Please use this identifier to cite or link to this item: https://dspace.kmf.uz.ua/jspui/handle/123456789/3120
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dc.contributor.authorЩука Галинаuk
dc.contributor.authorShchuka Halynaen
dc.contributor.authorScsuka Halinahu
dc.contributor.authorБезрученков Юpiйuk
dc.contributor.authorBezruchenkov Yuriyen
dc.date.accessioned2023-10-02T11:52:19Z-
dc.date.available2023-10-02T11:52:19Z-
dc.date.issued2021-
dc.identifier.citationIn Komarytskyy M. L. (ed.): Science and education: problems, prospects and innovations. Proceedings of VIII International Scientific and Practical Conference, Kyoto, Japan 28-30 April 2021. Kyoto, CPN Publishing Group, 2021. pp. 126-129.en
dc.identifier.isbn978-4-9783419-5-2-
dc.identifier.urihttps://dspace.kmf.uz.ua/jspui/handle/123456789/3120-
dc.description.abstractAbstract. The main goal of higher education institutions that train service specialists is to create educational conditions in a format and volume that will be sufficient for further competitive professional activity of graduates. Even in a pandemic, the service sector continues to evolve and adapt to today's realities. At the same time, in the framework of Ukraine's European integration at the state level there are changes in the legislation aimed at strengthening the interaction and responsibility of the restaurant industry to end users of services as well. Thus, since 2017, the approach to the development and implementation of sanitary measures at production facilities, market operators engaged in the sale and manufacture of food products has gradually and radically changed.en
dc.language.isoenen
dc.publisherCPN Publishing Groupen
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectHACCPen
dc.subjecthigher educationen
dc.subjectUkraineen
dc.titleProblems of HACCP systems implementation in Ukraineen
dc.typedc.type.extendedAbstracten
Appears in Collections:Scsuka Halina

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