Abstract
Despite the fact that Kazakhstan produces high-quality meat products and implements systems such as HACCP and ISO, infectious poisoning caused by low-quality meat is not eliminated,especially among youngpeople. Therefore, alongwithanincrease in the productionof poultrymeat, it is necessary to constantly monitor the safety of finished products, since the consequences can lead to deaths. Ensuring the safety of duck meat is an important factor in avoiding harm to consumer health and preserving product quality. Duck meat is exposed in production to biological, chemical and physical risks affecting the quality and safety of finished products. This article identifies safety points at various stages of primary duck meat processing based on the principles of the HACCP system. The study identified microbiological indicators of pathogens (Salmonella spp., Listeria monocytogenes, Campylobacter spp.) and considered measures to reduce the risk of contamination. As a result of research, theperiodsof slaughter and exsanguination,scalding,packagingof carcasses,cooling, shock freezing, storage, transportation were recognized as critical control points.As a result of the microbiological study of duck meat, no pathogenic microorganisms (Salmonella spp., Listeria monocytogenes, Campylobacter spp.) were detected. Also established the absence of infection with antibiotics.