The 5s system as a factor in increasing HACCP effectiveness: practical experience of the RIBS HOUSE restaurant

Abstract

The article examines the role of the 5S system as an organizational factor in improving the effectiveness of the HACCP food safety management system in food service establishments. The relevance of the study is обусловлена the fact that HACCP implementation in practice is often formal and does not ensure effective control of critical control points in daily operations. The purpose of the study is to substantiate the 5S system as a fundamental organizational tool for ensuring the effectiveness of HACCP. The methodological basis includes analysis of regulatory documents, Codex Alimentarius guidelines, ISO 22000 standards, and practical analysis of HACCP documentation of the Ribs House restaurant. The HACCP system in the Ribs House restaurant is characterized by an increased level of operational complexity. The analysis showed that more than two-thirds of the considered hazardous factors belong to the category of high and very high risk, and all identified critical control points are associated with temperature-time parameters. This requires stable, repeatable and disciplined implementation of procedures, which is difficult to ensure solely due to HACCP regulations.The results show that a significant number of hazards arise not from technological failures but from organizational deficiencies such as improper workspace arrangement, lack of standardization, and insufficient staff discipline. The integration of 5S principles allows shifting from reactive control at critical control points to preventive risk management. The scientific novelty lies in proving that 5S should be considered a structural component of HACCP rather than a supplementary tool. The practical value of the study is the possibility of applying the proposed model in restaurant enterprises to improve food safety management without significant financial investments. The practical model tested at Ribs House can be used by other catering establishments. The proposed approach is universal for full-service restaurants and can be adapted to establishments of various formats as a tool for improving HACCP efficiency without significant financial investments.