IMPLEMENTATION OF INNOVATIVE TECHNOLOGICAL SOLUTIONS OF FOOD INDUSTRY FOR FOOD SUPPLY OF SMALL GROUPS IN THE LOCATION CONDITIONS OUTSIDE OF THE DISLOCATIOS

The article presents an analysis of general trends in food security for servicemen of the Armed Forces of Ukraine. Currently, the process of implementing NATO standards in the processes and procedures of logistical support of the domestic Armed Forces is underway. This applies to providing servicemen with fresh food, rich in essential substances, their maximum preservation during long-term storage and preparation before consumption. Innovative proposals of the food industry that can be implemented in the food supply of the Armed Forces of Ukraine are analyzed, recommendations are given. For cooking, it is advisable to use peeled vegetables packed in barrier films in a vacuum or with a modified gaseous environment. It is desirable to supply raw meat to consumers in the form of packaged natural semi-finished products. Peeled vegetables and meat products prepared for heat treatment will reduce the volume of refrigeration chambers for their storage, eliminate the appearance of food waste and dirty water that need to be disposed (cleaned).It is recommended to use fast-cooking cereals and cereals of high nutritional value. Such cereals will reduce the duration of the cooking process from 40–60 minutes. up to 10–15 minutes It is recommended to bake bakery products from frozen semi-finished products of a high degree of readiness. This will ensure the daily need of the staff for fresh bread, eliminate its daily supply, the threat of consumption of mold-infested products and the need for large field bakeries. It is established that the rational organization of food of small units will be provided by semi-finished products with the maximum degree of preparation for heat treatment. Semi-finished products will reduce: labor costs of the cook; time to prepare full-fledged rations; drinking water volumes; fuels and lubricants; the part of food waste.