Sanitary and Hygienic Requirements for Working with Raw Fish in Catering Establishments

This study analyzes sanitary–hygienic regulations, microbiological threats, and managerial practices characteristic of public catering enterprises in Ukraine that specialize in sushi and other dishes based on raw fish. The study covers 2024–2025 and is positioned against macroeconomic constraints and logistical complications that exert systemic pressure on sector resilience. The analytical focus is placed on the implementation and applied effectiveness of the HACCP system, including the verification of critical control points that are of fundamental importance for product safety: rice acidity parameters (pH) and the continuity of the temperature chain across receiving, storage, preparation, and service. Contemporary branding solutions formed at the intersection of Ukrainian and Japanese cultural codes are examined separately, together with their connection to trust management regarding quality and product safety under heightened consumer sensitivity to risk. It is argued that zero-waste practices and environmental rationality function not only as elements of corporate responsibility, but also as factors capable of strengthening sanitary reliability of processes and market competitiveness of enterprises. The conclusions are supported by analytical evidence on restaurant-market dynamics, as well as by data from current microbiological studies devoted to pathogens common to this product group, including Listeria monocytogenes and Salmonella.