THEORETICAL ASPECTS OF IMPLEMENTING THE HACCP SYSTEM INTO THE TECHNOLOGICAL PROCESS OF PRODUCTION OF RESTAURANT PRODUCTS. Development Service Industry Management, [S. l.], n. 2, p. 233–238, 2025. DOI: 10.31891/dsim-2025-10(30). Disponível em: https://dsim.khmnu.edu.ua/index.php/dsim/article/view/380. Acesso em: 21 jan. 2026.