Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
2025
Assem Spanova | Almagul Nurgazezova | Maksim Rebezov | Gulnur Nurymkhan | Zhanna Assirzhanova | Galiya Kazhibayeva | Bakhytkul Assenova | Samat Kassymov | Ayaulum Mustafayeva | Zhibek Atambayeva
This study examines internal processes in producing low-fat meat patties, focusing on receiving frozen raw meats, ingredient preparation, processing, packaging, and storage. External factors such as raw material sourcing or distribution logistics are excluded, enabling a detailed assesment of critical control points (CCPs) directly managed within the facility. This targeted scope facilitates precise identification of potential hazards during production and the development of corrective measures to ensure product safety and quality. The novelty of this research lies in applying the HACCP framework to a new low-fat patty formulation containing veal, rabbit meat, rabbit liver, and milk thistle meal - ingredients introducing unique challenges rarely addressed in prior research. The three CCPs were identified: CCP1, controlling microbial risks during integration of non-meat ingredients; CCP2, managing microbial growth during mixing, forming, and freezing; CCP3, detecting metals to eliminate physical hazards. Findings highlight practical strategies for enhancing food safety and product quality, with particular relevance to small- and medium-sized enterprises (SMEs) aiming to innovate while maintaining compliance with safety standards. By addressing ingredient-specific risks and operational vulnerabilities, this research supports the prevention of foodborne illnesses and establishes a robust safety model adaptable to similar meat processing operations.
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