Safety of coffee production as the main competitive advantage of the company in the market

Abstract

The relevance of implementing the principles of product safety management caused by the necessity to implement this standard by the Ukrainian enterprises while forming the image of a safe food producer, thereby expressing a serious attitude to the opinion and health of consumers. An equally important effect of the implementation of this standard is the investment attractiveness of the company and the ability to enter the foreign market. Thus, Ukrainian products will be in demand by consumers in the foreign market due to decent quality and affordable prices. Analysis of the prospects for the implementation of the HACCP standard will allow the company to interest the consumer in the purchase of coffee products, reduce the cost of its production, expand its product portfolio and increase distribution channels. The article aims to study the benefits for the company from the application of HACCP, to characterize the process of its implementation and to provide a typical example of real deviations in the designed enterprise models. Methodology: during the study, a qualitative analysis of the existing DSTU ISO 22000: 2007 standard was carried out, as well as the analysis of the existing deviations of coffee production. The scientific significance of the study lies in the fact that, based on the conducted research results, it is possible to develop typical processes for the accelerated implementation of HACCP standards, which in turn will accelerate the intensity of its high-quality implementation. The value of the research is that, based on the implementation of standards for the management of safe coffee products, the consumer receives a quality product, while the state obtains a certified manufacturer and potential exporter.

Safety of coffee production as the main competitive advantage of the company in the market

“…In the modern realities of domestic business, not enough attention is paid to the issue of producing a quality product, namely the creation of a safe product that will not cause irreparable harm to the health of the consumer. To comply with this requirement, the quality of the products must correspond to the properties that the manufacturer declared on his packaging, aimed at Vorobiov, K., Hurzhii, N. and Lysenko, M. (2019) "Safety of coffee production as the main competitive advantage of the company in the market", Management and entrepreneurship: trends of development, 4 (10), pp. 79-93.…”

“…Hurzhii and K. Vorobjov, 2018) Based on the obtained scales for assessing the occurrence and danger of identified risks (Table 6) and assessing the severity of harm to the human body (Table 7), we construct a profile of the movement of raw materials at critical control points at which the product loses its ability to satisfy consumer requirements and is harmful to human health (N. Hurzhii and K. Vorobjov, 2018). Vorobiov, K., Hurzhii, N. and Lysenko, M. (2019) "Safety of coffee production as the main competitive advantage of the company in the market ", Management and entrepreneurship: trends of development, 4 (10), pp. 79-93.…”

“…After you assign the readiness factor to the appropriate rank, you must determine the sum of the ranks. The sum of the ranks intended by experts of the enterprise readiness factor is determined by the formula (3): Vorobiov, K., Hurzhii, N. and Lysenko, M. (2019) "Safety of coffee production as the main competitive advantage of the company in the market", Management and entrepreneurship: trends of development, 4 (10), pp. 79-93.…”

“…Vorobiov, K., Hurzhii, N. and Lysenko, M. (2019) "Safety of coffee production as the main competitive advantage of the company in the market", Management and entrepreneurship: trends of development, 4 (10), pp. 79-93.…”

“…Мета дослідження: вивчити вигоди для компанії від застосування HACCP, вказати прості кроки його впровадження і надати типовий приклад реальних відхилень в спроектованих моделях підприємства. Методологія: в ході дослідження було проведено якісний аналіз існуючого стандарту ДСТУ ISO 22000: 2007, а Vorobiov, K., Hurzhii, N. and Lysenko, M. (2019) "Safety of coffee production as the main competitive advantage of the company in the market", Management and entrepreneurship: trends of development, 4 (10), pp. 79-93.…”