Development of the Haccp Plan for Primary Meat Processing in the Shamshyrak Agro-Industrial Complex

During this study, a HACCP plan was developed for all risks associated with the slaughter and primary processing of cattle at the SHAMSHYRAK agricultural co-operative. All types of hazards that may arise at each stage of production are considered, a risk analysis, critical control points (CCPs) and a list of corrective actions using the example of slaughter are provided. Research of the production process, including a thorough study of the production scheme and regulatory and technical documentation, is the basis for risk analysis, which excludes all operations performed outside of production. In the study, the HACCP system was used only at the stages of cattle slaughter, from the supply of live animals to the shipment of the final product (meat). Seven critical risk control points were identified and addressed. In addition, the permissible critical limits for additives and non-meat ingredients have been considered and appropriate corrective actions have been taken.The HACCP system is an effective management tool used to promote an enterprise in the food market and protect production processes from biological (microbiological), chemical, physical risks and other contaminants. For inspection processes, the HACCP plan must be reviewed regularly to ensure that identified hazard points and critical limits are correctly captured. To ensure the production of safe, defect-free food products, maintaining the supply chain through the involvement of certified suppliers, as well as developed procedures for verifying the HACCP plan, has become of great importance.