Abstract
The article presents the results of a study aimed at enhancing the safety and quality of a popular foodservice product –Philadelphia sushi. The relevance of the research is determined by the growing production and consumption of Japanese cuisine products, along with the associated microbiological risks arising from the use of perishable ingredients. The purpose of the study was to develop and substantiate a food safety management system based on HACCP principles, with a focus on the critical control points (CCPs) of the technological process. The research employed methods of hazard analysis, CCP identification using a “decision tree,” as well as the establishment of critical limits and corrective actions. A detailed analysis of the technological cycle, which included 16 processes and 54 operations, initially identified 11 CCPs. For practical implementation, the system was optimized to four of the most significant control points: raw material acceptance, storage of rice and fish semi-finished products, the production process, and storage of finished products. For each CCP, strict critical limits were defined in terms of temperature, storage time, and microbiological indicators, along with monitoring procedures. The scientific and practical significance of the study lies in the development of an adapted and effective HACCP plan, the implementation of which substantially reduces microbiological risks, ensures consistent quality and safety of the finished dish, and proves to be economically viable for foodservice enterprises.