Abstract
Food safety is one of the main socio-political and economic issues of modern society. It is considered one of the main elements of national and global security and an important indicator of economic development and well-being.
Food safety is a critical factor that directly impacts human health, the economy, and social stability. Food contamination and improper handling lead to significant health problems, including food poisoning, infectious diseases, and chronic conditions. According to the World Health Organisation, millions of people suffer from foodborne illnesses every year, which not only costs individuals but also significantly impacts health systems and economies.
The article aims to analyze the theoretical and practical aspects of modern food safety management systems in international chain food establishments. For this purpose, the possibilities of adapting modern food safety management systems in international chain food establishments in Georgia have been studied, the process of implementing and implementing international standards (HACCP) has been assessed, local challenges have been identified, and practical recommendations have been developed, which will allow for the improvement of an effective food safety management system, both from an academic and practical perspective.
The research is based on a systematic and multifaceted approach, combining both theoretical analysis based on the study of global and local scientific literature and official statistical data, and the author's practical observations and experiences. The research methodology was selected to provide a multifaceted understanding of modern food safety management systems, the study of existing practices on the ground, and the comparison of international experience.
The selected methodological approach ensures the reliability, systematicity, and multifacetedness of the research results. With this approach, the article will contribute to both academic discourse and the activities of practitioners, which will ultimately ensure a safer food supply, reduce food-borne health risks, and improve the quality of service.
The following main tasks have been defined in the research process: analysis of international standards; study of local systems; analysis of practical cases; comparison of international and local experience and development of practical recommendations.
The research revealed that international chain food establishments mainly use the standards of their global brands, although local practices often fail to meet these requirements.
The study showed that despite the existence of requirements and regulations, a number of food establishments do not fully implement the system. One of the main reasons for this is insufficient qualification of employees and less investment in training. Many chain establishments rely only on instructions sent by the center, while the environmental conditions on the ground and the professional skills of employees do not allow for the fully effective implementation of these instructions.
On the other hand, there were also positive examples where chain brands managed to localise global standards — they employed specialists in food safety management, implemented monitoring systems, and regularly conducted internal audits. Such an approach helps both maintain quality and strengthen consumer trust. Based on this data, we can conclude that the diversity of results reflects both systemic challenges and opportunities for progress.
The analysis of the results indicates that compliance with regulations alone is not enough; it is necessary to continuously educate, review processes, and invest in infrastructure and human resources. Only in this way can an organisation achieve competitiveness, gain consumer trust, and maintain a global brand reputation. The results of this study can be used as strategic recommendations for representatives of the food industry, as well as for state structures in refining regulatory policies. The ultimate goal should be to create an ecosystem where food safety is perceived not as a regulatory obligation, but as a strategic priority for management.
Food safety management systems in international food chain establishments require rigorous and systematic approaches. The implementation of global standards and their adaptation to local conditions is of paramount importance, especially in developing countries such as Georgia. Food safety management systems are a fundamental component of food chain management, especially when we are dealing with harmonising international standards and local regulations. The study revealed that although global brands try to adhere to ISO 22000, HACCP and other certified standards, local specificities often create practical difficulties, which turn into systemic challenges.