Food safety is extremely important in preparing meals for children both at schools and in kindergartens. It’s
one of the highly discussed issues today. Incidents of food poisoning from time to time stir up Ukrainian
media space, causing outrage and concern in society.
In order to understand the main problems we face in catering nowadays and how to get high quality
standards of food products in Sumy secondary schools, the heads of schools gathered for a hackathon
devoted to the implementation of Hazard Analysis and Critical Control Point.
By the way, Hazard Analysis and Critical Control Point is a system of risk analysis, hazardous factors and
critical point control. The system is scientifically based and guarantees the production of safe products by
identifying and controlling dangerous factors. This system focuses on preventing risks and ensuring food
safety at all stages of the production process – from raw materials to finished products.
Today this quality control system is gaining popularity in catering establishments.
The heads of secondary schools of Sumy region could learn more about this system, its advantages,
requirements and support. The main speaker of the event was Associate Professor of the Department of
Milk and Meat Technology, Candidate of Agricultural Sciences Natalia Bolhova. The event was also
attended by the Head of the Department of Education and Science of Sumy Council Antonina Danylchenko
and by the Rector of SNAU Volodymyr Ladyka.
We hope that participation of such events will bring secondary educational establishments closer to
progressive international standards.
Запрос вернул пустой результат.
