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Previous studies have demonstrated the effectiveness of the HACCP framework in reducing foodborne illnesses and improving overall food quality. For instance, Radu et al. (2023) found that implementing this system in a food processing facility led to a significant decrease in foodborne illness outbreaks. Similarly, Wallace and Mortimore (2016) reported that the methodology helped identify and control potential hazards in a seafood processing plant, resulting in enhanced product safety and quality.

However, applying this framework can be challenging in ecologically unfavorable areas, such as those with limited resources or inadequate infrastructure. Bolat (2002) identified obstacles including a lack of trained personnel, insufficient monitoring and control measures, and limited resources for maintaining records and documentation in developing countries. Despite these challenges, there is increasing recognition of the potential advantages of this approach in such contexts. For example, Torres (2000) highlighted how the system could improve food safety and quality in small-scale fisheries in developing regions, leading to better market access and competitiveness. Njoagwuani et al. (2023) suggested that implementing this framework could help address food safety challenges faced by vulnerable populations, such as children and the elderly, in resource-limited settings.

In addition to these examples, other regions across the world have successfully applied the HACCP system in areas facing similar ecological challenges. For instance, in post-Chernobyl Ukraine, the implementation of food safety protocols, including HACCP, proved essential in addressing the contamination of agricultural products with radionuclides. Studies have highlighted the importance of food safety protocols, including HACCP, in managing contamination risks. Research has shown that these protocols are crucial for ensuring safety in agricultural products affected by radionuclides. A technical report by Greenpeace discusses the contamination of agricultural products in the Chernobyl region and the methods used to address it, including HACCP implementation (Labunska et al., 2016).

Similarly, in the aftermath of the Fukushima nuclear disaster in Japan, Bai et al. (2023) reported that local food industries utilized HACCP to systematically monitor and control contamination risks in seafood and agricultural products, achieving compliance with international safety standards. In both cases, the adaptability of the HACCP system to mitigate risks in compromised environments demonstrates its robustness under extreme conditions.

In regions like sub-Saharan Africa, where water scarcity and poor sanitation pose significant risks to food safety, the HACCP system has also proven effective. Studies have demonstrated HACCP’s effectiveness in regions with water scarcity and poor sanitation, particularly in improving livestock product safety (Oguntoyinbo, 2012). These global examples underscore the adaptability of the HACCP framework, even in challenging environmental conditions.

The city of Semey, Kazakhstan, serves as a stark reminder of the enduring challenges faced by regions burdened with significant ecological issues. Established in 1948, the former Semipalatinsk nuclear test site conducted an extensive series of nuclear tests totaling at least 468 between 1949 and 1989 (Adamdar, 2019). The lasting legacy of these tests has profoundly impacted the region’s environment and public health, resulting in widespread contamination of soil, water, and air (Bauer et al., 2013; Apsalikova et al., 2024). This contamination has been linked to elevated rates of cancer, birth defects, and other health issues among the local population (Grosche et al., 2015).

In such an ecologically compromised area, the implementation of robust food safety measures becomes not only essential but also challenging. Despite ongoing efforts to clean up and rehabilitate the site, Semey continues to contend with persistent soil contamination, water pollution, and health risks associated with radioactive materials (Stepanenko et al., 2006; Timonova et al., 2020; Krivitskiy et al., 2022). This underscores the critical and ongoing need for rigorous monitoring, comprehensive assessment, and effective mitigation strategies to address both environmental degradation and public health concerns (Grosche et al., 2002).

The HACCP system in Semey’s food processing industry is particularly crucial amidst these challenges. By implementing HACCP protocols, local enterprises can systematically identify, evaluate, and control food safety hazards, thereby enhancing consumer protection and ensuring compliance with rigorous safety standards (Sperber et al., 2018). This approach not only mitigates risks associated with environmental contamination but also fosters resilience against ecological adversities, safeguarding both public health and the integrity of the food supply chain (Aruoma, 2006).

As Semey continues to navigate the complex aftermath of its nuclear history, the adoption of proactive and science-based food safety practices remains pivotal. Such measures are vital not only for restoring confidence in local food products but also for promoting sustainable development and ensuring the well-being of the community in the face of ongoing environmental challenges.

SMPE “Alteev” in Semey has undertaken the integration of the HACCP framework into its production process to ensure the safety and quality of its meat offerings. This study aims to investigate the presence of heavy metals, radionuclides, antibiotics, and pesticide residues in final products containing MBP. Additionally, it will assess changes in contamination levels before and after the system’s implementation.

Through this research, the potential benefits of adopting this framework in improving food safety and quality under challenging environmental conditions will be demonstrated. The study contributes to existing literature by providing empirical evidence on its effectiveness in ecologically unfavorable areas, highlighting unique challenges and potential solutions for food safety management systems in such contexts.

The findings are expected to inform policymakers, industry stakeholders, and public health authorities on the necessity of incorporating environmental considerations into food safety protocols to protect consumer health and enhance product quality. By addressing these specific challenges through a comprehensive safety management system, the study aims to illustrate the potential for improving food safety and quality, even in regions facing significant environmental hurdles. This literature review emphasizes the critical importance of such a system and sets the stage for evaluating its effectiveness in the Semey context, while drawing on global examples of HACCP implementation in similarly challenged regions, such as Chernobyl, Fukushima, sub-Saharan Africa, and small Pacific islands.

The following ingredients were sourced from nearby farms to ensure high freshness and minimal structural alterations in the meat:

The study aimed to investigate the presence of heavy metals, radionuclides, antibiotics, and pesticide residues in final products containing MBP. Data collection occurred during two periods: November 2022–April 2023 (prior to HACCP implementation) and November 2023–April 2024 (post-implementation). All analyses were conducted at the certified testing center of JSC “National Center for Expertise and Certification” in Semey, Kazakhstan, following the approved standards of the Republic of Kazakhstan.

The HACCP framework is a preventive approach to food safety that targets physical, chemical, and biological hazards throughout production processes. It comprises seven key principles (Figure 1), each crucial for ensuring food safety (Zakharova and Gorbunchikova, 2021; Standart of Republic of Kazakhstan ST RK 1179-2003, 2003).

Risk and hazard analysis was performed in accordance with State Standard GOST R 51705.1-2001 (2001) “Quality systems. HACCP principles for food products quality management. General requirements.” This involved utilizing a risk analysis diagram to evaluate the potential consequences of hazardous factors, categorized into four severity levels: mild, moderate, severe, and critical. Additionally, the likelihood of these hazards occurring was assessed across four levels: practically zero, insignificant, significant, and high. A qualitative risk assessment diagram was constructed to plot the probability of occurrence against the severity of potential consequences, thus delineating the acceptable risk threshold.

The concentration of heavy metals (lead, cadmium, arsenic, and mercury) was analyzed using inductively coupled plasma mass spectrometry (State Standard GOST 34141-2017, 2017). The method involves mineralizing samples with nitric acid in a microwave oven under pressure, followed by measuring the concentrations of the metals in the resulting solution. Calibration curves were constructed based on the signal intensity against the concentration of the elements, derived from a series of standard calibration solutions.

The content of Cs-137 radionuclides was measured according to the Standard of Republic of Kazakhstan 1623–2007 “Radiation monitoring. Strontium-90 and caesium-137. Food products. Sampling, analysis, and hygienic assessment” (Standart of Republic of Kazakhstan ST RK 1623-2007, 2007). This method involves dissolving food ash in 3 N nitric acid to transfer Cs-137 into solution. The radionuclide is then concentrated on a nickel ferrocyanide precipitate at a pH of 3–5 and isolated as antimony iodide or hexachlortellurite salt. The isolated Cs-137 is quantified using low-background beta-radiometers or beta-gamma spectrometers in the sample measurement mode following radiochemical analysis, with a minimum detectable activity of 0.8 Bq.

Statistical analysis was performed using Microsoft Excel to calculate mean values, standard deviations, and correlations. Differences were considered statistically significant when the p-value was equal to or less than 0.05.

This section outlines the entire production process of the meat pâté “Phirmennyi” with the addition of MBP from beef rib bones, covering each stage from raw material acceptance to the final storage of the product. This detailed description helps map out the sequence and nature of operations involved in production.

Object of Study: The object of this study is meat pâté with MBP. This product belongs to a group of meat products made from raw meat subjected to blanching, grinding, cutting, cooking in casings, cooling, and packaging. It is intended for direct consumption, with straight shells, loaves no longer than 25 cm, and a diameter of 35 mm, weighing 100–110 g.

Regulatory Framework: The primary document that regulates the quality and safety of meat products in Kazakhstan is the Technical Regulations of the Customs Union, “On the Safety of Meat and Meat Products” (TR CU 034/2013). The production must comply with these standards to ensure the product is safe for consumers.

Composition and Properties: Table 1 details the composition and ingredients of the pâté, while Table 2 specifies its physical, chemical, and microbiological properties. These parameters provide a baseline for the safety and quality standards that must be maintained throughout the production.

Risk Factor Analysis: The first principle of HACCP requires a comprehensive analysis of risk factors across the production chain of “Phirmennyi” pâté. This involves identifying critical control points (CCPs) in the technological process where potential hazards could occur. The analysis was conducted according to the Standart of Republic of Kazakhstan ST RK 1179-2003, 2003.

The weaknesses identified during the process were classified as either equipment-related or non-equipment-related. Dangerous factors were analyzed based on the Technical Regulations of the Customs Union (TR CU 034/2013) and are outlined in Table 3.

External Control: Documentation was established to confirm the functioning of the HACCP system. This documentation is available for review by external inspectors or contractors, ensuring that the system remains transparent and compliant with industry standards.

A critical control point (CCP) is a step in the production process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level (Raihanah and Norazmir, 2020). However, not every point identified with hazards and preventive measures will qualify as a CCP. A structured decision-making process is employed to ascertain whether a process step is a CCP. The condition for the appointment of CCP is the ability to control it and the ability to effectively control the threat. It should be added that the quality of system functioning is not confirmed by the number of designated critical control points.

To identify CCPs, a detailed flow chart of the technological process for meat pate production is constructed (Figure 2). This flow chart outlines each step of the process, from raw material reception to the final packaging, allowing for a systematic analysis of potential hazards and the identification of points where control measures are crucial to ensuring food safety.

To determine the CCPs, the following algorithm is used (Awuchi, 2023) as shown in the Figure 3. This algorithm ensures a structured and systematic approach to identifying and managing critical points in the production process where intervention is necessary to guarantee food safety.

The definition of CCPs in production is detailed in Table 4. As a result, five CCPs in the production of meat pate “Phirmennyi” with MBP from beef rib bones were determined: blanching, cooking, cooling, packaging, and storage. These critical control points were identified based on their significance in preventing or reducing food safety hazards to acceptable levels. Each of these stages plays a crucial role in ensuring the safety and quality of the final product, aligning with the principles of the HACCP system. Proper monitoring and control at these CCPs are essential to mitigate risks associated with potential hazards such as microbial contamination, chemical residues, and physical hazards throughout the production process.

The CCPs identified in the production process (Table 4) are the key stages where food safety hazards are controlled. The table provides a comprehensive breakdown of the critical parameters for each CCP, including:

Each CCP in the HACCP plan is vital for maintaining food safety and product quality. These points are monitored and managed with the aim of reducing the risk of hazards to an acceptable level.

Summary of CCPs: Table 5 summarizes the CCPs identified for the production of “Phirmennyi” pâté at the small-scale enterprise “Alteev” in Semey, Kazakhstan. Each CCP includes specific controlled parameters, limit values, monitoring procedures, and corrective actions necessary to maintain safety standards throughout the production process.

Field Testing: Field tests of the production technology for “Phirmennyi” pâté with fermented MBP at “Alteev” demonstrated the practical applicability of the technology. The CCPs and technological modes were effectively implemented, confirming the reliability and safety of the process under real production conditions.