Abstract
This article is devoted to the analysis of the HACCP system in the meat industry. Special attention is paid to the importance of ensuring the safety of meat products at all stages of the production process. As an example, the production of meat paste «Branded» with the addition of meat and bone paste is considered. Seven principles of the HACCP system are given, starting with risk analysis and ending with documentation procedures. A detailed analysis of the hazards at each stage of the technological process of meat paste production is described. Critical control points (CCTS) are identified for each process, which require special control to prevent or minimize the risk of contamination of products by pathogenic microorganisms. The study was conducted at a meat production facility in Semey. An experimental batch of meat paste was developed, in which five critical control points were identified: raw material acceptance, blanching, cooking, cooling and packaging/storage. The successful implementation of the HACCP system at the meat processing plant has led to a significant reduction in the content of pollutants, ensuring compliance with safety standards and increasing consumer confidence. These results confirm the need for broader implementation of HACCP principles to create a safer and more sustainable food supply chain.