Technical Regulations of the Customs Union
TR CU 021/2011

On food safety
(as amended on August 8, 2019)

1. Technical Regulations of the Customs Union "On food safety" (hereinafter-this technical regulation)

sets:

1) objects of technical regulation;

2) safety requirements (including sanitary-epidemiological, hygienic and veterinary) for the objects of technical regulation;

3) rules for the identification of objects of technical regulation;

4) forms and procedures for assessing (confirming) compliance of technical regulation objects with the requirements of this technical regulation.

2. When applying this technical regulation, the requirements for food products in terms of their labeling, packaging materials, products and equipment for the production of food products in contact with food products, established by the relevant technical regulations of the Customs Union, must be taken into account.

3. When applying this technical regulation, the requirements of the technical regulations of the Customs Union must be taken into account, which establish mandatory requirements for certain types of food products and related processes of production (manufacture), storage, transportation (transportation), sale and disposal (hereinafter - the technical regulations of the Customs Union for certain types of food products), supplementing and (or) clarifying the requirements of this technical regulation.

Requirements for certain types of food products and related processes of production (manufacturing), storage, transportation (transportation), sale and disposal, established by other technical regulations of the Customs Union, may not change the requirements of this technical regulation.

4. The technical regulations of the Customs Union for certain types of food products establish:

1) objects of technical regulation;

2) safety requirements for objects of technical regulation;

3) rules for the identification of objects of technical regulation.

The technical regulations of the Customs Union for certain types of food products may contain labeling requirements and conformity assessment schemes that do not conflict with the requirements of this technical regulation.

The objectives of the adoption of this technical regulation are:

1) protection of human life and (or) health;

2) prevention of actions that mislead purchasers (consumers);

3) environmental protection.

1. The objects of technical regulation of this technical regulation are:

1) food products;

2) the processes of production (manufacturing), storage, transportation (transportation), sale and disposal related to the requirements for food products.

2. This technical regulation does not apply to food products produced by citizens at home, in personal subsidiary farms or by citizens engaged in gardening, gardening, animal husbandry, and the processes of production (manufacture), storage, transportation (transportation) and disposal of food products intended only for personal consumption and not intended for release into circulation in the customs territory of the Customs Union, cultivation of agricultural crops and productive animals in natural conditions.

For the purposes of applying this technical regulation, the following concepts are used:

adapted milk mixtures (substitutes for women's milk) - food products for baby food for young children, produced in liquid or powdered form on the basis of cow's milk or milk of other productive animals and as close as possible in chemical composition to women's milk in order to meet the physiological needs of children of the first year of life in the necessary substances and energy;

food flavoring (flavoring) - a flavoring substance or a flavoring preparation that is not directly consumed by a person, or a thermal technological flavoring, or a smoking flavor, or precursors of flavors, or a mixture of them (a flavoring part) intended to impart flavor and (or) taste to food products (with the exception of sweet, sour and salty), with or without the addition of other components;

food safety is the state of food products that indicates the absence of an unacceptable risk associated with harmful effects on humans and future generations;

biologically active food additives (dietary supplements) - natural and (or) biologically active substances identical to natural ones, as well as probiotic microorganisms intended for use simultaneously with food or introduction into the composition of food products;

drinking water for baby food - drinking water intended for drinking by children, cooking and restoring dry products for feeding children at home;

aquatic biological resources - fish, aquatic invertebrates, aquatic mammals, algae, other aquatic animals and plants that are in their natural habitat (in a state of natural freedom);

harmful effects on humans of food products - the impact of adverse factors associated with the presence of contaminants in food products, pollutants that pose a threat to human life or health, or a threat to the life and health of future generations;

release into circulation of food products - purchase and sale and other methods of transfer of food products in the customs territory of the Customs Union, starting with the manufacturer or importer;

genetically modified (genetically engineered, transgenic) organisms (hereinafter referred to as GMOs) - an organism or several organisms, any non-cellular, unicellular or multicellular formation capable of reproducing or transmitting hereditary genetic material, other than natural organisms, obtained using genetic engineering methods and (or) containing genetically engineered material, including genes, their fragments or combinations of genes;

state registration of production facilities carrying out activities for the receipt, processing (processing) of unprocessed food (food) raw materials of animal origin (hereinafter-state registration of production facilities) - the implementation of the admission of a legal entity or individual entrepreneur to the activities for the receipt, processing (processing) of unprocessed food (food) raw materials of animal origin;

children's herbal drink (herbal tea) - food products for baby food, made on the basis of herbs and herbal extracts;

identification of food products - the procedure for assigning food products to the objects of technical regulation of the technical regulations;

manufacturer of food products - an organization, regardless of its organizational and legal form, or an individual entrepreneur, including foreign ones, who carry out on their own behalf the production (manufacture) of food products for sale to buyers (consumers) and are responsible for compliance of these products with the requirements of technical regulations;

an importer is a resident of a member state of the Customs Union who puts into circulation food products in the customs territory of the Customs Union supplied by a non-resident of a member state of the Customs Union, and is responsible for compliance of such products with the requirements of this technical regulation;

a component of food products (food ingredient) (hereinafter referred to as a component) is a product or substance (including food additives, flavorings) that, in accordance with the recipe, are used in the production (manufacture) of food products and are an integral part of it;

contamination (contamination) of food products - the ingress of objects, particles, substances and organisms (contaminants, pollutants) into food products and their presence in quantities that are not characteristic of this food product or exceed the established levels, as a result of which it acquires dangerous properties for humans;

initial milk mixtures - adapted (as close as possible in chemical composition to female milk) or partially adapted (partially close in chemical composition to female milk) mixtures produced on the basis of cow's milk or milk of other productive animals and intended for feeding children from the first days of life to six months;

unprocessed food products of animal origin - carcasses (carcasses) of productive animals of all kinds that have not been processed (processed), their parts (including blood and offal), raw milk, raw skimmed milk, raw cream, bee products, eggs and egg products, catch of aquatic biological resources, aquaculture products;

norms of physiological needs for energy and nutrients - the level of daily intake of nutrients sufficient to meet the physiological needs of at least 97.5 percent of the population, taking into account age, gender, physiological condition and physical activity;

nutrients (food substances) are substances that are components of food products that are used by the human body as energy sources, sources or precursors of substrates for the construction, growth and renewal of organs and tissues, the formation of physiologically active substances involved in the regulation of vital processes, and determining the nutritional value of food products;

enriched food products - food products in which one or more food and (or) biologically active substances and (or) probiotic microorganisms are added that are not present in it initially, or are present in insufficient quantities or lost during production (manufacturing); at the same time, the content of each food or biologically active substance used for enrichment, guaranteed by the manufacturer, is brought to a level that meets the criteria for food products-the source of food substance or other distinctive features of food products, and the maximum level of food and (or) biologically active substances in such products should not exceed the upper safe level of consumption of such substances when received from all possible sources (if there are such levels);

aquaculture objects - fish, aquatic invertebrates, aquatic mammals, algae, other aquatic animals and plants that are kept, bred, including grown, in semi-free conditions or artificially created habitat;

batch of food products - a certain amount of food products of the same name, equally packaged, produced (manufactured) by one manufacturer according to one regional (interstate) standard or national standard, and (or) the standard of the organization, and (or) other documents of the manufacturer in a certain period of time, accompanied by shipping documentation that ensures the traceability of food products;

food additive - any substance (or mixture of substances) that has or does not have its own nutritional value, usually not consumed by a person directly in food, intentionally introduced into food products for a technological purpose (function) during its production( manufacture), transportation (transportation) and storage, which leads or may lead to the fact that this substance or the products of its transformations become components of food products; a food additive can perform one or more technological functions;

food products - products of animal, vegetable, microbiological, mineral, artificial or biotechnological origin in natural, processed or processed form that are intended for human consumption, including specialized food products, drinking water packaged in containers, drinking mineral water, alcoholic products (including beer and beer-based beverages), soft drinks, biologically active food additives( dietary supplements), chewing gum, starter cultures and starter cultures of microorganisms, yeast, food additives and flavorings, as well as food (food) raw materials;

aquaculture food products - aquaculture objects extracted (caught) from semi-free conditions of their maintenance, breeding or artificially created habitat;

food products of dietary therapeutic nutrition - specialized food products with a given nutritional and energy value, physical and organoleptic properties and intended for use as part of therapeutic diets;

food products of dietary preventive nutrition - specialized food products intended for the correction of carbohydrate, fat, protein, vitamin and other types of metabolism, in which the content and (or) the ratio of individual substances relative to their natural content has been changed and (or) the composition of which includes substances or components that are not initially present, as well as food products intended to reduce the risk of developing diseases;

food products for baby food - specialized food products intended for baby food for children (for young children from 0 to 3 years, preschool children from 3 to 6 years, school-age children from 6 years and older) that meet the appropriate physiological needs of the child's body and do not cause harm to the health of a child of the appropriate age;

food products for athletes ' nutrition - specialized food products of a given chemical composition, increased nutritional value and (or) directed effectiveness, consisting of a complex of products or represented by their separate types, which has a specific effect on increasing the adaptive capabilities of a person to physical and neuropsychiatric stress;

food products of non-industrial manufacture - food products obtained by citizens at home and (or) in personal subsidiary farms or by citizens engaged in gardening, gardening, animal husbandry and other types of activities;

food products of a new type - food products (including food additives and flavorings) that have not been previously used by humans for food in the customs territory of the Customs Union, namely: with a new or intentionally modified primary molecular structure; consisting of or isolated from microorganisms, microscopic fungi and algae, plants, isolated from animals, obtained from GMOs or with their use, nanomaterials and nanotechnology products; with the exception of food products obtained by traditional methods, which are in circulation and, due to experience, are considered safe;

dehydrated food products - food products from which the water that was originally present in it has been completely or partially removed;

complementary food products - food products for baby food, which are beginning to be introduced into the diet of children of the first year of life as a supplement to women's milk, substitutes for women's milk or subsequent milk mixtures and produced (manufactured) on the basis of products of animal and (or) vegetable origin;

food products of mixed composition - food products consisting of two or more components, with the exception of food additives and flavorings;

processing (processing) - heat treatment (except freezing and cooling), smoking, canning, maturation, fermentation, processing, drying, pickling, concentration, extraction, extrusion or a combination of these processes;

subsequent milk mixtures - adapted (as close as possible in chemical composition to female milk) or partially adapted (partially close in chemical composition to female milk) mixtures produced on the basis of cow's milk or milk of other productive animals and intended for feeding children over the age of six months in combination with complementary foods;

prebiotics are food substances that selectively stimulate the growth and (or) biological activity of representatives of the protective microflora of the human intestine, contributing to the maintenance of its normal composition and biological activity when systematically consumed as part of food products;

probiotic microorganisms - live non-pathogenic and non-toxic microorganisms-representatives of the protective groups of the normal intestinal microbiocenosis of a healthy person and natural symbiotic associations that come as part of food products to improve (optimize) the composition and biological activity of the protective microflora of the human intestine;

food (food) raw materials - products of animal, vegetable, microbiological, mineral, artificial or biotechnological origin and drinking water used for the production (manufacture) of food products;

productive animals - animals, with the exception of fish, aquatic invertebrates, aquatic mammals and other aquatic animals, purposefully used to obtain food products from them;

a production facility where activities are carried out for the receipt, processing (processing) of unprocessed food (food) raw materials of animal origin - an object (building, structure, room, structure and other object) intended for the implementation of activities for the receipt, processing (processing) of unprocessed food (food) raw materials of animal origin and used in the implementation of the specified activity, owned by a legal entity or an individual as an individual entrepreneur carrying out the specified activity on the right of ownership or other legal basis;

traceability of food products - the ability to document (on paper and (or) electronic media) to establish the manufacturer and subsequent owners of the food products in circulation, except for the final consumer, as well as the place of origin (production, manufacture) of food products and (or) food (food) raw materials;

the process of production (manufacture) of food products is a set or combination of consistently performed various technological operations of production (manufacture) of food products;

cage fish-fish grown and (or) overexposed in a device installed in a water object for keeping it alive;

perishable food products - food products whose shelf life does not exceed 5 days, unless otherwise established by the technical regulations of the Customs Union for certain types of food products, requiring specially created temperature regimes for storage and transportation (transportation) in order to preserve safety and prevent the development of pathogenic microorganisms, spoilage microorganisms and (or) the formation of toxins to levels dangerous to human health;

specialized food products - food products for which the requirements for the content and (or) the ratio of individual substances or all substances and components have been established and (or) the content and (or) the ratio of individual substances has been changed relative to their natural content in such food products and (or) the composition includes substances or components that are not initially present (except for food additives and flavorings) and (or) the manufacturer declares their therapeutic and (or) preventive properties, and which is intended for the purpose of safe consumption of these food products by certain categories of people;

shelf life of food products - a period of time during which food products must fully comply with the safety requirements imposed on them, established by this technical regulation and (or) technical regulations of the Customs Union for certain types of food products, as well as maintain their consumer properties stated in the labeling, and after which the food products are not suitable for use for their intended purpose;

technological means - a substance or materials or their derivatives (with the exception of equipment, packaging materials, products and utensils) that, not being components of food products, are intentionally used in the processing of food (food) raw materials and (or) in the production of food products to fulfill certain technological goals and after their achievement are removed from such raw materials, such food products, or residual amounts of which do not have a technological effect in finished food products;

tonic drinks - non-alcoholic and low-alcohol beverages containing tonic substances (components), including of plant origin, in an amount sufficient to provide a tonic effect on the human body, with the exception of tea, coffee and drinks based on them;

catch of aquatic biological resources - aquatic biological resources extracted (caught) from the natural habitat;

disposal of food products - the use of food products that do not meet the requirements of the technical regulations of the Customs Union for purposes other than the purposes for which food products are intended and for which they are usually used, or the reduction of food products that do not meet the requirements of the technical regulations of the Customs Union in a state that is not suitable for any of its use and application, as well as excluding its adverse impact on humans, animals and the environment.

1. Food products are put into circulation on the market if they comply with this technical regulation, as well as other technical regulations of the Customs Union, the effect of which applies to them.

2. Food products that meet the requirements of this technical regulation, other technical regulations of the Customs Union, which apply to it, and have passed the assessment (confirmation) of compliance, are marked with a single product circulation mark on the market of the member states of the Customs Union.

3. Food products in circulation, including food (food) raw materials, must be accompanied by shipping documentation that ensures the traceability of these products.

4. Food products that do not meet the requirements of this technical regulation and (or) other technical regulations of the Customs Union, the effect of which applies to it, including food products with expired expiration dates, are subject to withdrawal from circulation by a participant in economic activity (owner of food products) independently, or by the order of the authorized state control (supervision) bodies of a member state of the Customs Union.

1. For the purposes of assigning food products to the objects of technical regulation, in respect of which this technical regulation is applied, the interested persons shall identify food products.

2. Identification of food products is carried out by its name and (or) its characteristics set out in the definition of such products in this technical regulation or in the technical regulations of the Customs Union for certain types of food products, and (or) visual and (or) organoleptic, and (or) analytical methods.

3. Identification of food products is carried out by the following methods:

1) by name - by comparing the name and purpose of food products indicated in the labeling on consumer packaging and (or) in shipping documentation with the name indicated in the definition of the type of food products in this technical regulation and (or) in the technical regulations of the Customs Union for certain types of food products;

2) by visual method - by comparing the appearance of food products with the characteristics set out in the definition of such food products in this technical regulation and (or) in the technical regulations of the Customs Union for certain types of food products;

3) by the organoleptic method - by comparing the organoleptic indicators of food products with the signs set out in the definition of such food products in this technical regulation or in the technical regulations of the Customs Union for certain types of food products. The organoleptic method is used if it is impossible to identify food products by name and by visual method;

4) analytical method - by checking the compliance of physical, chemical and (or) microbiological indicators of food products with the characteristics set out in the definition of such food products in this technical regulation or in the technical regulations of the Customs Union for certain types of food products. The analytical method is used if food products cannot be identified by name, visual or organoleptic methods.

1. Food products that are in circulation in the customs territory of the Customs Union during the established shelf life, when used for its intended purpose, must be safe.

2. The indicators of food safety are set out in Annexes 1, 2, 3, 4 and 6 to this technical regulation.

(Item in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

3. Safety indicators (except microbiological) for food products of mixed composition are determined by the contribution of individual components, taking into account the mass fractions and safety indicators for these components established by this technical regulation, unless otherwise established by Annexes 1, 2, 3, 4, 6 of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

4. Safety indicators (except microbiological) of dehydrated food products are calculated in terms of the initial food (food) raw materials, taking into account the content of dry substances in it and in dehydrated food products, unless otherwise established by Annexes 1, 2, 3, 4, 6 of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

(Item in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

5.In food products in circulation, the presence of pathogens of infectious, parasitic diseases, their toxins that pose a danger to human and animal health is not allowed.

Unprocessed food (food) raw materials of animal origin intended for the production (manufacture) of food products must be obtained from productive animals, catches of aquatic biological resources and aquaculture facilities and recognized as suitable for food consumption according to the results of a veterinary and sanitary examination in accordance with Article 30 of this technical regulation.

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

Unprocessed food (food) raw materials of animal origin are not allowed for the circulation and production (production) of food products:

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

it is not appropriate for organoleptic indicators;

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

containing preservatives;

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

processed with dyes and flavorings, ionizing radiation (poultry, rabbit and horse meat) or ultraviolet rays;

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

meat and slaughter products obtained from carcasses with remnants of internal organs, meat with hemorrhages in tissues, undetected abscesses, with larvae of gadflies and other insects, damaged and (or) contaminated by rodents, with mechanical impurities, as well as with color, smell, taste unusual for meat (fish, medicines, herbs, etc.);

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

chilled meat, poultry meat that has a temperature above plus 4°C at any point of measurement;

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

frozen meat (except rabbit meat) having a temperature above minus 8°C at any point of measurement, frozen poultry meat and rabbit meat having a temperature above minus 12°C at any point of measurement (the storage temperature of meat should not be higher than minus 18°C);

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

frozen meat and poultry meat subjected to defrosting during storage;

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

natural honey and bee products containing veterinary medicinal products (over the detection limit of the determination method) of the imidazole group (metronidazole, dimethridazole, ronidazole, clotrimazole, aminitrizole, tinidazole), and (or) groups of nitrofurans and their metabolites (including furazolidone and furacilin), dapsone, colchicine, aminazine and their analogues, and (or) other established by the acts of the bodies of the Eurasian Economic Union (hereinafter referred to as - Union) and preparations used for the treatment of bees, the presence of residual amounts of which is not allowed, as well as preparations coumafos (more than 100 mcg/kg) and amitraz (more than 200 mcg/kg).

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

Unprocessed food (food) raw materials of animal origin obtained from the slaughter of large and small cattle should be obtained from animals that have not received animal feed containing ruminant animal proteins, with the exception of substances recommended by the Code of Land Animal Health of the World Organization for Animal Health.

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

Aquaculture objects grown in closed water supply installations must undergo the necessary overexposure.

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

Bivalves, echinoderms, tunicates and marine gastropods must undergo the necessary aging in distribution and purification centers.

(The paragraph is additionally included from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115)

6. The shelf life and storage conditions of food products are established by the manufacturer.

7. The materials used for the manufacture of packaging, products in contact with food products must comply with the requirements established by the relevant technical regulations of the Customs Union.

8. The requirements for food additives, flavorings and technological means used in the production of food products are established by the relevant technical regulations of the Customs Union.

9. In the production (manufacture) of food products from food (food) raw materials obtained from GMOs of plant, animal and microbial origin, GMO lines that have passed state registration must be used.

If the manufacturer did not use GMOs in the production of food products, the content of 0.9 percent or less of GMOs in food products is an accidental or technically unavoidable impurity, and such food products do not belong to food products containing GMOs.

10. The production (manufacture) of food products for baby food for children of the first year of life is carried out at specialized production facilities, or in specialized workshops, or on specialized technological lines.

11. In fresh and freshly frozen table greens, vegetables, fruits and berries, the presence of helminth eggs and intestinal pathogenic protozoa cysts is not allowed.

12. The content of each food or biologically active substance in fortified food products used for fortification must be brought to the level of consumption in 100 ml or 100 g, or a single serving of such products, not less than 5 percent of the level of daily consumption.

The content of probiotic microorganisms in enriched food products should leave at least 10 colony-forming units (microbial cells) in 1 g or 1 ml of such products.

1. In the production (manufacture) of food products for baby food, food products for pregnant and lactating women, the use of food (food) raw materials containing GMOs is not allowed.

In the production of food products for baby food, the use of food (food) raw materials obtained with the use of pesticides according to Annex 10 is not allowed.

2. Food products for pregnant and lactating women must comply with the requirements set out in Annexes 1, 2, 3 to this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

3. Food products for children of the first year of life in their consistency should correspond to the age-related physiological features of the digestive system of a child of this age.

4. Food products for baby food must meet the following requirements:

cookies for baby food should not contain more than 25 percent added sugar;

bakery products for baby food should contain no more than 0.5 percent salt.

5. Food products for baby food should not contain:

of ethyl alcohol more than 0.2 percent;

natural coffee;

apricot kernel kernels;

vinegar;

sweeteners, with the exception of specialized food products for dietary therapeutic and dietary preventive nutrition.

6. Food products for baby food for young children should not contain transisomers of fatty acids in breast milk substitutes more than 4 percent of the total fatty acid content.

7.The use of benzoic, sorbic acids and their salts is prohibited in the production (manufacture) of food products for baby food.

8. In the production (manufacture) of food products for baby food for young children, the use of the following types of food (food) raw materials is not allowed:

1) cottage cheese with an acidity of more than 150 degrees of Turner;

2) soy flour (except soy protein isolate and concentrate);

3) grain and its processed products infected with pests and contaminated with foreign impurities and pests;

4) products of slaughter of productive animals and poultry subjected to repeated freezing;

5) raw materials from fish and non-fish fishing objects subjected to repeated freezing;

6) meat of productive animals of mechanical deboning and poultry meat of mechanical deboning;

7) collagen-containing raw materials from poultry meat;

8) by-products of productive animals and poultry, except for the liver, tongue, heart and blood;

9) veneered beef with a mass fraction of connective and adipose tissue of more than 12 percent;

(Subparagraph in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

10) veined pork with a mass fraction of adipose tissue of more than 32 percent;

(Subparagraph in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

11) veneered mutton with a mass fraction of adipose tissue of more than 9 percent;

(Subparagraph in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

12) carcasses of chickens and broiler chickens of 2 categories;

13) frozen blocks of various types of veneered animal meat, as well as offal (liver, tongue, heart) with shelf life of more than 6 months;

14) meat of bulls, boars and skinny animals;

15) fish raw materials obtained from fish of cage content and bottom fish species;

16) eggs and meat of waterfowl;

17) spreads;

18) salted butter;

19) vegetable oils - cotton, sesame;

20) vegetable oils with a peroxide number of more than 2 mmol of active oxygen/kg of fat (except olive oil); olive oil with a peroxide number of more than 2 mmol of active oxygen/kg of fat;

21) concentrated diffusion juices;

22) spices (with the exception of dill, parsley, celery, cumin, basil, sweet, white and allspice, oregano, cinnamon, vanilla, coriander, cloves, bay leaf, as well as onions, garlic, the content of which is set by the manufacturer);

23) egg powder (for perishable food products);

24) hydrogenated oils and fats, fats with a high content of saturated fatty acids;

25) burning spices (pepper, horseradish, mustard);

26) mayonnaise, mayonnaise sauces, sauces based on vegetable oils, creams based on vegetable oils, special-purpose fats, deep-frying fat.

9. In the production (manufacture) of food products for baby food for preschool and school-age children, the use of the following types of food (food) raw materials is not allowed:

1) products of slaughter of productive animals and poultry subjected to repeated freezing;

2) raw materials from fish and non-fish fishing objects subjected to repeated freezing;

3) meat of productive animals of mechanical deboning and poultry meat of mechanical deboning;

4) collagen-containing raw materials from poultry meat;

5) frozen blocks of various types of veneered animal meat, as well as offal (liver, tongue, heart) with shelf life of more than 6 months;

6) veneered beef with a mass fraction of connective and adipose tissue of more than 20 percent;

(Subparagraph in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

7) veined pork with a mass fraction of adipose tissue of more than 70 percent;

(Subparagraph in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

8) veneered mutton with a mass fraction of adipose tissue of more than 9 percent;

(Subparagraph in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

9) meat of bulls, boars and skinny animals;

10) by-products of productive animals and poultry, except for the liver, tongue, heart and blood;

11) eggs and meat of waterfowl;

12) concentrated diffusion juices;

13) vegetable oils with a peroxide number of more than 2 mmol of active oxygen/kg of fat (except olive oil); olive oil with a peroxide number of more than 2 mmol of active oxygen/kg of fat;

14) vegetable oils: cotton;

15) hydrogenated oils and fats;

16) burning spices (pepper, horseradish, mustard).

10. In the production (manufacture) of biologically active food additives for children from 3 to 14 years old and children's herbal drinks (herbal teas) for young children, it is allowed to use only vegetable raw materials specified in Annex 8 to this technical regulation.

11. In the production (manufacture) of food products for baby food for young children, the use of vitamins and mineral salts established in Annex 9 to this technical regulation is allowed.

12. In the production (manufacture) of food products for baby food for children of all age groups in order to give a specific aroma and taste, it is allowed to use only natural food flavors (flavoring substances) and for children older than 4 months - also vanillin.

13.Plants and products of their processing, objects of animal origin, microorganisms, fungi and biologically active substances that pose a danger to human life and health and are specified in Annex 7 to this technical regulation are not allowed to be used in the production (manufacture) of biologically active food additives (dietary supplements).

14. Biologically active food additives (dietary supplements) must comply with the hygienic requirements for food safety set out in Annex 1, 2, 3 to this technical regulation. The content in the daily dose of biologically active additives (dietary supplements) of biologically active substances obtained from plants and (or) their extracts should be in the range of 10 to 50 percent of the value of their single therapeutic dose determined when using these substances as medicines.

Tonic drinks (including energy drinks) are produced (manufactured) in the form of non-alcoholic and low-alcohol beverages.

As sources of tonic substances (components), it is allowed to use caffeine and plants containing it (plant extracts), tea, coffee, guarana, mate, as well as medicinal plants and their extracts that have a tonic effect (ginseng, leucea, rhodiola rosea, lemongrass, eleutherococcus). It is allowed to introduce no more than two tonic substances (components) into the composition of tonic soft drinks, no more than one tonic low - alcohol drinks.

In the production (manufacture) of tonic drinks, the use of minerals, easily digestible carbohydrates, vitamins and vitamin-like substances, substrates and stimulants of energy metabolism is allowed.

The caffeine content in tonic drinks should not exceed 400 mg/dm.

1. Manufacturers, sellers and persons performing the functions of foreign manufacturers of food products are obliged to carry out the processes of their production( manufacture), storage, transportation (transportation) and sale in such a way that such products meet the requirements established for them by this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

2. When carrying out the processes of production (manufacture) of food products related to the safety requirements of such products, the manufacturer must develop, implement and maintain procedures based on the principles of HACCP (in the English transcription of HACCP - Hazard Analysis and Critical Control Points) set out in part 3 of this article.

3. To ensure the safety of food products in the process of its production (manufacture), the following procedures should be developed, implemented and maintained:

1) selection of the technological processes necessary for ensuring the safety of food products for the production (manufacture) of food products;

2) selection of the sequence and flow of technological operations for the production (manufacture) of food products in order to exclude contamination of food (food) raw materials and food products;

3) determination of controlled stages of technological operations and food products at the stages of its production (manufacture) in production control programs;

4) carrying out control over food (food) raw materials, technological means, packaging materials, products used in the production (manufacture) of food products, as well as over food products by means that ensure the necessary reliability and completeness of control;

5) carrying out control over the functioning of technological equipment in the manner that ensures the production (manufacture) of food products that meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products;

6) providing documentation of information about the controlled stages of technological operations and the results of food product control;

7) compliance with the conditions of storage and transportation (transportation) of food products;

8) maintenance of production facilities, technological equipment and inventory used in the process of production (manufacture) of food products in a condition that excludes contamination of food products;

9) the choice of methods and ensuring that employees comply with the rules of personal hygiene in order to ensure the safety of food products;

10) the choice of methods that ensure the safety of food products, the establishment of the frequency and carrying out cleaning, washing, disinfection, disinsection and deratization of industrial premises, technological equipment and inventory used in the production (manufacture) of food products;

11) maintaining and storing documentation on paper and (or) electronic media confirming the compliance of manufactured food products with the requirements established by this technical regulation and (or) technical regulations of the Customs Union for certain types of food products;

12) traceability of food products.

1. For the purposes of ensuring compliance of food products put into circulation with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, the manufacturer of food products is obliged to introduce safety procedures in the process of production (manufacture) of such food products.

2. The organization of ensuring safety in the process of production (manufacture) of food products and conducting control is carried out by the manufacturer independently and (or) with the participation of a third party.

3. To ensure safety in the process of production (manufacture) of food products, the manufacturer must determine:

1) a list of dangerous factors that may lead to the release into circulation of food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products during the production (manufacture) ;

2) a list of critical control points of the production (manufacturing) process - parameters of technological operations of the production (manufacturing) process of food products (its parts); parameters (indicators) of the safety of food (food) raw materials and packaging materials for which control is necessary to prevent or eliminate the dangerous factors specified in paragraph 1 of this part;

3) limit values of parameters controlled at critical control points;

4) the procedure for monitoring critical control points of the production (manufacturing)process;

5) establishing the procedure for actions in case of deviation of the values of the indicators specified in paragraph 3 of this part from the established limit values;

6) the frequency of checking for compliance of food products put into circulation with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products;

7) the frequency of cleaning, washing, disinfection, deratization and disinsection of industrial premises, cleaning, washing and disinfection of technological equipment and inventory used in the production (manufacture) of food products;

8) measures to prevent the penetration of rodents, insects, synanthropic birds and animals into production premises.

4. The manufacturer is obliged to maintain and store documentation on the implementation of safety measures in the process of production (manufacture) of food products, including documents confirming the safety of unprocessed food (food) raw materials of animal origin, on paper and (or) electronic media.

Documents confirming the safety of unprocessed food (food) raw materials of animal origin are subject to storage for three years from the date of their issuance.

5. It is forbidden to take food directly in the production premises.

6. Employees engaged in work related to the production (manufacture) of food products and during which direct contacts of employees with food (food) raw materials and (or) food products are carried out, undergo mandatory preliminary upon admission to work and periodic medical examinations in accordance with the legislation of the member state of the Customs Union.

7. Patients with infectious diseases, persons with suspicion of such diseases, persons who have come into contact with patients with infectious diseases, persons who are carriers of pathogens of infectious diseases are not allowed to work related to the production (manufacture) of food products.

1. The amount of cold and hot water, steam, ice should be sufficient to ensure the production (manufacture) of safe food products.

2. Water in different aggregate states used in the production (manufacturing) of food products must meet the following requirements:

1) water used in the process of production (manufacture) of food products and directly in contact with food (food) raw materials and packaging materials must meet the requirements for drinking water established by the legislation of the member state of the Customs Union.

2) steam used in the process of production (manufacturing) of food products and directly in contact with food (food) raw materials and packaging materials should not be a source of contamination of food products.

3) ice used in the production (manufacture) of food products must be made from drinking water that meets the requirements for drinking water established by the legislation of the member state of the Customs Union.

3. Water supply requirements:

1) in production processes that are not directly related to the production (manufacture) of food products (fire-fighting system, cooling of refrigeration equipment, steam production, etc.), as well as in the processing (processing) of food (food) raw materials of plant origin for technical needs (hydraulic supply, washing), the use of water that does not meet the requirements for drinking water is allowed. Pipelines intended for such processes should not be used for the purpose of supplying drinking water and should have signs that allow them to be distinguished from pipelines for drinking water;

2) during the heat treatment of food (food) raw materials and food products in sealed containers and (or) with the use of appropriate equipment, conditions must be provided to prevent contamination of food products with water used for cooling these containers and equipment.

1. Food (food) raw materials used in the production (manufacture) of food products must comply with the requirements established by this technical regulation and (or) technical regulations of the Customs Union for certain types of food products, and be traceable.

2. Food (food) raw materials of plant origin are used for the production (manufacture) of food products if there is information about the use of pesticides in the cultivation of relevant plants, fumigation of industrial premises and containers for storing this raw material in order to protect it from pests and diseases of agricultural plants.

3. When receiving unprocessed food (food) raw materials from productive animals that have been exposed to veterinary medicines (natural and synthetic estrogenic, hormonal substances, thyrostatic drugs (animal growth stimulants), antimicrobial and other veterinary medicines), the terms for removing such drugs from the animal body established by the instructions for the use of veterinary medicines (taking into account the longest possible period in the case of their joint use) must be observed.

(The part in the version put into effect from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

4. Storage of food (food) raw materials and components used in the production (manufacture) of food products must be carried out in conditions that ensure the prevention of spoilage and protection of these raw materials and these components from pollutants.

1. The layout of industrial premises, their design, placement and size must ensure:

1) the possibility of implementing a flow of technological operations that excludes counter or cross flows of food (food) raw materials and food products, contaminated and clean inventory;

2) prevention or minimization of air pollution used in the production (manufacture) of food products;

3) protection against the penetration of animals, including rodents, and insects into the production premises;

4) the possibility of carrying out the necessary maintenance and routine repair of technological equipment, cleaning, washing, disinfection, disinsection and deratization of industrial premises;

5) the necessary space for the implementation of technological operations;

6) protection against the accumulation of dirt, shedding of particles in the manufactured food products, the formation of condensation, mold on the surfaces of industrial premises;

7) conditions for the storage of food (food) raw materials, packaging materials and food products.

2. The production premises in which the production (production) of food products is carried out must be equipped with:

1) by means of natural and mechanical ventilation, the number and (or) power, the design and execution of which allow to avoid contamination of food products, as well as provide access to filters and other parts of these systems that require cleaning or replacement;

2) natural or artificial lighting that meets the requirements established by the legislation of the member state of the Customs Union;

3) toilets, the doors of which should not go to the production premises and should be equipped with hangers for work clothes before entering the vestibule, equipped with washbasins with hand washing devices;

4) hand wash basins with hot and cold water supply, with hand washing products and devices for wiping and (or) drying hands.

3. The storage of personal and industrial (special) clothing and shoes of personnel is not allowed in industrial premises.

4.Storage of any substances and materials that are not used in the production (manufacture) of food products, including detergents and disinfectants, with the exception of detergents and disinfectants necessary to ensure the current cleaning and disinfection of industrial premises and equipment, is not allowed in industrial premises.

5. Parts of the production premises in which the production (production) of food products is carried out must meet the following requirements:

1) the floor surfaces must be made of waterproof, washable and non-toxic materials, be accessible for washing and, if necessary, disinfection, as well as their proper drainage;

2) the wall surfaces must be made of waterproof, washable and non-toxic materials that can be washed and, if necessary, disinfected;

3) ceilings or in the absence of ceilings, the internal surfaces of roofs and structures located above the production premises must ensure that dirt accumulation, mold formation and shedding of particles of ceilings or such surfaces and structures are prevented and help reduce moisture condensation;

4) opening external windows (transoms) should be equipped with easily removable insect protection nets for cleaning;

5) the doors of industrial premises should be smooth, made of non-absorbent materials.

6. The opening of doors should be carried out outside of the production premises, unless otherwise provided by the fire requirements.

7. Sewage equipment in industrial premises must be designed and executed in such a way as to eliminate the risk of contamination of food products.

8. It is prohibited to repair industrial premises simultaneously with the production (manufacture) of food products in such industrial premises.

1. In the process of production (manufacturing) of food products, technological equipment and inventory in contact with food products must be used, which:

1) have design and operational characteristics that ensure the production (manufacture) of food products that comply with these technical regulations and (or) technical regulations of the Customs Union for certain types of food products;

2) make it possible to wash them and (or) clean and disinfect them;

3) made of materials that meet the requirements for materials in contact with food products.

2. Technological equipment, if it is necessary to achieve the goals of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, must be equipped with appropriate control devices.

3. The working surfaces of technological equipment and inventory in contact with food products must be made of non-absorbent materials.

1. Waste generated during the production (manufacture) of food products must be regularly removed from the production premises.

2. Waste generated during the production (manufacture) of food products is divided into categories:

a) waste consisting of animal tissues;

b) waste products of productive animals;

c) other waste (solid waste, garbage).

3. Waste in accordance with the category must be separately placed in marked, in good condition and used exclusively for the collection and storage of such waste and garbage, closed containers.

4. The design characteristics of the containers specified in part 3 of this article must ensure the possibility of their cleaning and (or) washing and their protection from the penetration of animals into them.

5. The removal and destruction of waste from industrial premises, from the territory of a production facility for the production (manufacture) of food products should not lead to contamination of food products, the environment, the emergence of a threat to human life and health.

1. Transportation (transportation) of food products is carried out by vehicles in accordance with the conditions of transportation (transportation) established by the manufacturers of such products, and in their absence - in accordance with the storage conditions of food products established by the manufacturer of such products.

2. When using vehicles and (or) containers for the transportation (transportation) of various food products at the same time, or food products and other goods, it is necessary to ensure conditions that exclude their contact, contamination and changes in the organoleptic properties of food products.

3. The design of the cargo compartments of vehicles and containers must ensure the protection of food products from contamination, penetration of animals, including rodents and insects, cleaning, washing, disinfection.

4. Cargo compartments of vehicles, containers and containers used for the transportation (transportation) of food products must ensure the possibility of maintaining the conditions of transportation (transportation) and (or) storage of food products.

5. The inner surface of the cargo compartments of vehicles and containers must be made of washable and non-toxic materials.

6. The cargo compartments of vehicles and containers must be regularly cleaned, washed, disinfected at intervals necessary to ensure that the cargo compartments of vehicles and containers can not be a source of contamination of products. The water used for washing the internal surfaces of the cargo compartments of vehicles and containers must meet the requirements for drinking water established by the legislation of the member state of the Customs Union.

7. When storing food products, the storage conditions and shelf life established by the manufacturer must be observed. The storage conditions established by the manufacturer must ensure that the food products comply with the requirements of this technical regulation and the technical regulations of the Customs Union for certain types of food products.

8. It is not allowed to store food products together with other types of food products and non-food products if this may lead to contamination of food products.

9. Food products in storage must be accompanied by information about the storage conditions, the shelf life of these products.

10. Employees engaged in work related to the storage, transportation (transportation) and sale of food products and during which direct contacts of employees with food (food) raw materials and (or) food products are carried out, undergo mandatory preliminary upon admission to work and periodic medical examinations in accordance with the legislation of the member state of the Customs Union.

11. Patients with infectious diseases, persons with suspicion of such diseases, persons who have come into contact with patients with infectious diseases, persons who are carriers of infectious disease pathogens are not allowed to work related to the storage, transportation (transportation) and sale of food products.

12. When selling food products, the storage conditions and shelf life of such products, established by its manufacturer, must be observed.

13. If the sale of food products is carried out, unpacked in consumer packaging or part of the information about which is posted on the leaflet inserts attached to the package, the seller is obliged to bring information about such products to the consumer.

1.Food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products are subject to disposal.

2. The decision on the possibility of using food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, for animal feed is made by the authorized bodies of state veterinary supervision or other authorized persons in accordance with the legislation of the member state of the Customs Union in the field of veterinary medicine.

3. The food products specified in part 4 of Article 5, before its disposal, must be sent for storage, the conditions of which exclude the possibility of unauthorized access to it and are subject to accounting.

4. When disposing of food products specified in part 4 of Article 5, according to the instructions of the authorized state control (supervision) body, the owner of food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, selects the methods and conditions for its disposal.

Bringing food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products into a state that is not suitable for any of its use and application, as well as excluding its adverse impact on humans, animals and the environment (hereinafter referred to as destruction) is carried out in any technically accessible way in compliance with the mandatory requirements of the legislation of the Customs Union member state in the field of environmental protection.

In cases where food products that are unsuitable for their intended use, which pose a danger of the occurrence and spread of diseases or poisoning of people and animals, environmental pollution, are subject to destruction, the owner of food products that do not meet the requirements of this technical regulation and (or) technical regulations of the Customs Union for certain types of food products, notifies in writing the authorized state control (supervision) body of the state - a member of the Customs Union who has issued an order on the disposal of food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, on the selected place, time, methods and conditions of disposal.

7. Infected food products that are dangerous to humans and animals are decontaminated before destruction or in the process of destruction.

8. When disposing of food products that do not meet the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, including food products with expired expiration dates, according to the instructions of the authorized state control (supervision) body of the state - a member of the Customs Union, the manufacturer and (or) the importer, and (or) the seller is obliged to submit to such a state control (supervision) body that issued an order for their disposal a document confirming the fact of disposal of such food products in accordance with the procedure established by the legislation of the member state of the Customs Union.

1. The slaughter of productive animals is carried out in specially designated places for this purpose.

At production facilities that produce slaughter, hygienic and veterinary-sanitary requirements for the maintenance and operation of production facilities for the production (production) of meat and meat products must be observed, aimed at ensuring the production of safe food and non-food products, as well as at preventing the occurrence of unacceptable risk.

2. The slaughter of productive animals is carried out in ways that ensure humane treatment of a productive animal.

3.Productive animals whose state of health, in accordance with the legislation of a Member State of the Union, as well as with international treaties and acts constituting the law of the Union, in the field of application of veterinary and sanitary measures, allows the use of their slaughter products for food purposes, are allowed to be slaughtered for food purposes.

(The paragraph in the version put into effect from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

It is not allowed to send to slaughter for use for food purposes productive animals treated with preparations for protection from insects and (or) in respect of which medicines for veterinary use intended for fattening, treatment, prevention of diseases were used before the expiration of the waiting period for their removal from the body of productive animals.

Before slaughter for use for food purposes, productive animals are subject to pre-slaughter exposure.

The base of pre-slaughter maintenance of productive animals must necessarily include a quarantine department, an isolation ward and a sanitary slaughterhouse. In the absence of a sanitary slaughterhouse, the slaughter of productive animals sent for sanitary slaughter is allowed on specially designated days or in the primary processing shop of productive animals at the end of the shift when all carcasses and other slaughter products of healthy productive animals are removed from the shop.

4. Immediately before slaughter, productive animals are subject to a pre-slaughter veterinary examination.

5. After slaughter, carcasses of productive animals and other unprocessed food (food) raw materials of animal origin obtained from their slaughter are subject to post-slaughter inspection and veterinary and sanitary examination.

The unprocessed food products of animal origin obtained from the slaughter of productive animals should not contain changes characteristic of infectious animal diseases and poisoning with various substances.

(The paragraph in the version put into effect from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

6. Other unprocessed food (food) raw materials of animal origin intended for the production (manufacture) of food products, with the exception of the catch of aquatic biological resources, must be obtained from productive animals whose health status, in accordance with the legislation of the member state of the Union, as well as with international treaties and acts constituting the right of the Union, in the field of application of veterinary and sanitary measures, allows the use of such raw materials for food purposes.

(The part in the version put into effect from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

7. The part has become invalid since July 11, 2020 - the decision of the EEC Council of August 8, 2019 N 115. - See the previous version.

8. Additional requirements for the processes of obtaining unprocessed food products of animal origin are established by the technical regulations of the Customs Union for certain types of food products, which establish requirements for such food products and related processes of production, storage, transportation, sale and disposal.

1. The compliance of food products with this technical regulation is ensured by the fulfillment of its safety requirements and the fulfillment of the safety requirements of the technical regulations of the Customs Union for certain types of food products.

2. Methods of research (testing) and measurements of food products are established in the List of standards containing rules and methods of research (testing) and measurements, including the rules of sampling necessary for the application and fulfillment of the requirements of this technical regulation and the assessment (confirmation) of compliance with food products.

1. Assessment (confirmation) of compliance of food products, with the exception of food products specified in part 3 of this article, with the requirements of this technical regulation and (or) technical regulations of the Customs Union for certain types of food products is carried out in the following forms:

1) confirmation (declaration) of the conformity of food products;

2) state registration of specialized food products;

3) state registration of a new type of food products;

4) veterinary and sanitary examination.

2. Assessment (confirmation) of compliance of the processes of production (manufacture), storage, transportation( transportation), sale and disposal of food products with the requirements of this technical regulation and (or) technical regulations of the Customs Union for certain types of food products is carried out in the form of state supervision (control) over compliance with the requirements established by this technical regulation and (or) technical regulations of the Customs Union for certain types of food products, except for the processes of production (manufacture) of food products, specified in article 32. The assessment (confirmation) of the conformity of such production (manufacturing) processes is carried out in the form of state registration of production facilities.

3. Assessment (confirmation) of compliance of food products of non-industrial manufacture and food products of food enterprises (public catering) intended for sale in the provision of services, as well as the processes of sale of said food products, is carried out in the form of state supervision (control) over compliance with the requirements for food products established by this technical regulation and (or) technical regulations of the Customs Union for certain types of food products.

1. The applicant, when assessing (confirming) the conformity of food products, with the exception of state control (supervision), may be registered in accordance with the legislation of the state - a member of the Customs Union on its territory is a legal entity or an individual as an individual entrepreneur, or who is a manufacturer or seller, or performs the functions of a foreign manufacturer on the basis of a contract with him in terms of ensuring that the supplied food products comply with the requirements of this technical regulation and (or) other technical regulations of the Customs Union, which apply to it, and in terms of responsibility for its non-compliance with the requirements of such technical regulations.

2. The applicant is obliged to ensure that the food products comply with the requirements established by this technical regulation and other technical regulations of the Customs Union, which apply to it.

1. Food products put into circulation in the customs territory of the Customs Union are subject to declaration of conformity, with the exception of:

1) unprocessed food products of animal origin;

2) specialized food products;

3) vinegar.

2. Declaration of conformity of food products to the requirements of this technical regulation and (or) technical regulations of the Customs Union for certain types of food products is carried out by adopting a declaration of conformity at the applicant's choice on the basis of their own evidence and (or) evidence obtained with the participation of a third party.

3. Declaration of conformity of food products is carried out according to one of the declaration schemes established by this technical regulation, at the choice of the applicant, unless otherwise established by the technical regulations of the Customs Union for certain types of food products.

4. Declaration schemes:

1) 1d declaration scheme

1.1) Scheme 1d includes the following procedures:

- formation and analysis of technical documentation;

- implementation of production control;

- testing of product samples;

- acceptance and registration of the declaration of conformity;

- application of a single product circulation mark on the market of the member states of the Customs Union.

1.2) The applicant takes all necessary measures to ensure that the production (manufacturing) process is stable and ensures that food products comply with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, forms technical documentation and analyzes it.

1.3) The applicant ensures that production control is carried out.

1.4) In order to control the compliance of food products with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, the applicant conducts tests of food product samples. Tests of food product samples are carried out at the applicant's choice in a testing laboratory or an accredited testing laboratory.

1.5) The applicant draws up a declaration of conformity and registers it according to the notification principle.

1.6) The applicant applies a single product circulation mark on the market of the member states of the Customs Union, unless otherwise established by this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

2) 2d declaration scheme

2.1) The 2d scheme includes the following procedures:

- formation and analysis of technical documentation;

- conducting tests of a batch of food products;

- acceptance and registration of the declaration of conformity;

- application of a single product circulation mark on the market of the member states of the Customs Union.

2.2) The applicant forms technical documentation and analyzes it.

2.3) The applicant conducts tests of samples of food products to ensure confirmation of the declared compliance of such products with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products. Tests of samples of food products (single product) are carried out at the choice of the applicant in a testing laboratory or an accredited testing laboratory.

2.4) The applicant draws up a declaration of conformity and registers it according to the notification principle.

2.5) The applicant applies a single product circulation mark on the market of the member states of the Customs Union, unless otherwise established by this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

3) 3d declaration scheme

3.1) The 3d scheme includes the following procedures:

- formation and analysis of technical documentation;

- implementation of production control;

- testing of food product samples;

- acceptance and registration of the declaration of conformity;

- application of a single product circulation mark on the market of the member states of the Customs Union.

3.2) The applicant takes all necessary measures to ensure that the production (manufacturing) process is stable and ensures that the food products comply with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, forms technical documentation and analyzes it.

3.3) The applicant ensures that production control is carried out.

3.4) In order to control the compliance of food products with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products, the applicant conducts tests of food product samples. Tests of food samples are carried out in an accredited testing laboratory.

3.5) The applicant draws up a declaration of conformity and registers it according to the notification principle.

3.6) The applicant applies a single product circulation mark on the market of the member states of the Customs Union, unless otherwise established by this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

5. The technical regulations of the Customs Union for certain types of food products may establish other schemes for declaring compliance.

6. When declaring conformity on the basis of their own evidence, the applicant independently forms evidentiary materials in order to confirm the compliance of food products with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

7. Evidentiary materials must contain the results of studies (tests) confirming compliance with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products. Such studies (tests) may be carried out in the applicant's own testing laboratory or in another testing laboratory under an agreement with the applicant.

8. Evidentiary materials, in addition to the documents specified in part 7 of this article, may include other documents at the applicant's choice, unless otherwise provided by the technical regulations of the Customs Union for certain types of food products, which served as the basis for confirming the compliance of the declared food products with the requirements of this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products.

9. The declaration of conformity must contain the following information:

- name and location of the applicant;

- name and location of the manufacturer;

- information about the conformity assessment object that allows identifying this object;

- the name of this technical regulation or the technical regulations of the Customs Union for certain types of food products, for compliance with the requirements of which the products are confirmed;

- the applicant's statement on the safety of food products when using it in accordance with the purpose and taking measures by the applicant to ensure that food products comply with the requirements of this technical regulation or the technical regulations of the Customs Union for certain types of food products;

- information about the conducted studies (tests) and measurements, as well as documents that served as the basis for confirming the compliance of food products with the requirements of this technical regulation or the technical regulations of the Customs Union for certain types of food products;

- the validity period of the declaration of conformity;

- other information provided for by the relevant technical regulations of the Customs Union.

10. The validity period of the declaration of conformity is established by the applicant, unless otherwise provided by the technical regulations of the Customs Union for certain types of food products.

11. When changing the mandatory requirements for food products, the evidentiary materials must be changed in terms of confirming compliance with such requirements. At the same time, the adoption of a new declaration of conformity is not required.

12. The member States of the Customs Union keep records of the adopted declarations of conformity.

1. Specialized food products are subject to state registration.

Specialized food products include:

1) food products for baby food, including drinking water for baby food;

2) food products for dietary therapeutic and dietary preventive nutrition;

3) natural mineral, therapeutic and canteen, therapeutic mineral water with a mineralization of more than 1 mg/dm or with less mineralization, containing biologically active substances in an amount not lower than balneological norms;

4) food products for athletes, pregnant and lactating women;

5) biologically active food additives (dietary supplements).

2. The food products specified in part 1 of this article are allowed to be produced (manufactured), stored, transported (transported) and sold after its state registration in accordance with the procedure established by this technical regulation.

3. State registration of specialized food products is carried out at the stage of its preparation for production (manufacture) in the customs territory of the Customs Union, and specialized food products imported into the customs territory of the Customs Union - before its import into the customs territory of the Customs Union.

4. The state registration of specialized food products is carried out by the body authorized by the member state of the Customs Union (hereinafter referred to as the body for the registration of specialized food products).

5. The state registration of specialized food products is indefinite.

6. The state registration of specialized food products may be terminated or suspended by the body for the registration of specialized food products in cases of non-compliance with the requirements of this technical regulation established as a result of state control (supervision) and (or) by a decision of the judicial authorities of a member state of the Customs Union.

7. The applicant has the right to appeal the decision of the body for the registration of specialized food products in court.

1. The state registration of specialized food products includes:

1) consideration of documents submitted by the applicant and confirming the safety of such products and their compliance with the requirements of this technical regulation and other technical regulations of the Customs Union, which apply to it;

2) entering information about the name of specialized food products and its applicant into the unified register of specialized food products or sending a decision to refuse state registration to the applicant.

2. For the state registration of specialized food products, the applicant submits the following documents to the specialized food products registration authority:

1) an application for state registration of specialized food products with an indication of its name, the name of the applicant and the address of his location (for the applicant - a legal entity), the surname, first name, patronymic of the applicant, the address of his location, the data of the identity document (for the applicant-an individual entrepreneur);

2) the results of studies (tests) of samples of specialized food products conducted in an accredited testing laboratory, as well as other documents confirming the compliance of such products with the requirements established by this technical regulation and other technical regulations of the Customs Union, which apply to it;

3) information about the purpose of food products.

3. The documents submitted to the body for the registration of specialized food products are accepted according to the inventory, a copy of which with a note on the date of their acceptance is sent (handed) to the applicant.

4. An application for state registration of specialized food products and the documents attached to it may be sent to the body for registration of specialized food products by mail with an inventory of the attachment and a notification of delivery or in the form of an electronic document certified with an electronic signature in accordance with the legislation of a member state of the Customs Union.

5. The examination of the documents submitted for registration by the specialized food products registration authority is carried out within no more than 5 working days from the date of receipt of the application with all the necessary documents.

6. The fact of state registration of specialized food products is the inclusion of information about such products in the unified register of specialized food products within 3 days after the completion of consideration by the specialized food products registration authority of the submitted documents.

7. Registration of specialized food products may be refused in the following cases:

1) incompleteness or unreliability of the documents submitted by the applicant provided for in part 2 of this article;

2) non-compliance of specialized food products with the requirements of this technical regulation and other technical regulations of the Customs Union, the effect of which applies to it, including in terms of non-misleading the consumer.

The decision on refusal in writing or in the form of an electronic document with justification of the reasons for refusal is sent to the applicant within three working days.

8. The applicant has the right to appeal the decision of the specialized food products registration authority on the refusal of state registration of specialized food products in court.

1. Information on the state registration of specialized food products is entered in the unified register of specialized food products.

The Unified Register of Specialized Food Products is an integral part of the Unified Register of Registered Food Products, consists of national parts of the unified register of specialized food products, the formation and maintenance of which is provided by the bodies for the registration of specialized food products of the member state of the Customs Union.

2. The following information shall be included in the unified register of specialized food products:

1) the name and location of the legal entity, surname, first name, patronymic, registration address, data of the identity document of an individual entrepreneur engaged in the production (manufacture) of specialized food products;

2) the name of specialized food products;

3) information about the classification of products as specialized food products;

4) date and number of the decision on state registration;

5) the name and location of the body for the registration of specialized food products that conducted the state registration.

3. The application submitted for the state registration of specialized food products and the documents attached to it constitute the information fund of the unified register of specialized food products and are subject to permanent storage in the body for the registration of specialized food products.

4. The unified register of specialized food products that have passed state registration is maintained in the form of an electronic database protected from damage and unauthorized access.

The information of such a unified register of specialized food products is publicly available and is posted on a daily updated specialized search server on the Internet.

1. Food products of a new type are subject to state registration.

Food products of a new type do not include food products produced according to known and already used technologies, which have components in their composition, including food additives already used for human consumption, even if such products and components are produced according to a new recipe.

2. The state registration of a new type of food product is carried out at the stage of its preparation for production (production) for the first time in the customs territory of the Customs Union, and food products imported into the customs territory of the Customs Union - before it is imported for the first time into the customs territory of the Customs Union.

3. The state registration of food products of a new type is carried out by the body authorized by the member state of the Customs Union (hereinafter referred to as the body for registration of food products of a new type).

4. The fact of state registration of food products of a new type means that in the future such food products are not considered as food products of a new type and are not subject to state registration by another applicant and under other names.

5. The state registration of food products of a new type is indefinite.

6. Food products of a new type of each name are subject to conformity assessment (confirmation) in accordance with the procedure established by this technical regulation.

7. The state registration of food products of a new type may be terminated or suspended by the body for the registration of food products of a new type in cases of damage established as a result of state control (supervision), by a decision of the judicial authorities of a member state of the Customs Union.

1. The state registration of food products of a new type includes:

1) consideration of the documents submitted by the applicant and confirm the safety of such products for human life and health;

2) entering information about food products of a new type into the unified register of food products of a new type or sending a decision to refuse state registration to the applicant.

2. For the state registration of a new type of food products, the applicant submits the following documents to the new type of food products registration authority:

1) an application for state registration of a new type of food products with an indication of its name, the name of the applicant and the address of his location (for the applicant - a legal entity), the surname, first name, patronymic of the applicant, the address of his location, the data of the identity document (for the applicant-an individual entrepreneur);

2) documents:

2.1) the results of studies (tests) of samples of food products of a new type carried out in an accredited testing laboratory, as well as other documents confirming safety for human life and health;

2.2) information about its effect on the human body, confirming the absence of harmful effects on humans of such food products, obtained from any reliable sources.

3. The documents submitted to the body for the registration of food products of a new type are accepted according to the inventory, a copy of which with a note on the date of their acceptance is sent (handed) to the applicant.

4. An application for state registration of a new type of food products and the documents attached to it may also be sent to the body for registration of a new type of food products by mail with an inventory of the attachment and a notification of delivery or in the form of an electronic document certified with an electronic signature in accordance with the legislation of a member state of the Customs Union.

5. The examination of the new type of documents submitted for registration by the food product registration authority is carried out within no more than 5 days from the date of receipt of the application with all the necessary documents.

6. Registration of a new type of food product may be refused in the following cases:

1) incompleteness or unreliability of the documents submitted by the applicant provided for in part 2 of this article;

2) non-compliance of food products with the requirements of this technical regulation and other technical regulations of the Customs Union, the effect of which applies to it;

3) establishing a proven adverse effect on the human body.

The decision on refusal in writing or in the form of an electronic document with justification of the reasons for refusal is sent to the applicant within three working days.

7. The applicant has the right to appeal the decision of the new type of food product registration authority on the refusal of state registration of a new type of food product in court.

1. Information on the registration of food products of a new type is entered in the unified register of food products of a new type.

The unified register of food products of a new type is an integral part of the Unified Register of Registered Food Products and consists of national parts of the unified register of food products of a new type, the formation and maintenance of which is provided by the authorities for the registration of food products of a new type of a member state of the Customs Union.

2. The following information shall be included in the unified register of food products of a new type:

1) description of a new type of food products;

2) the date and number of the decision on state registration.

3. The application submitted for the state registration of food products of a new type and the documents attached to it constitute the information fund of the national parts of the unified register of food products of a new type and are subject to permanent storage in the body for the registration of food products of a new type.

4. The unified register of food products of a new type that has been registered is maintained in the form of an electronic database protected from damage and unauthorized access.

The information of the unified register of food products of a new type is publicly available and is posted on a specialized search server on the Internet that is updated daily.

1. Unprocessed food products of animal origin shall be subject to veterinary and sanitary examination before being put into circulation in the customs territory of the Customs Union, unless otherwise established by the technical regulations of the Customs Union for fish food products, and accompanied by a document containing information confirming safety.

Processed food products of animal origin are not subject to veterinary and sanitary examination.

In the form of a veterinary and sanitary examination, an assessment of the compliance of food products of non-industrial production of animal origin with the requirements established by this technical regulation and other technical regulations of the Customs Union for certain types of food products can be carried out.

2. Veterinary and sanitary examination of unprocessed food products of animal origin is carried out in order to:

1) establishing the compliance of food products and the processes of production (manufacturing), storage, transportation, sale and disposal related to safety requirements to the requirements of this technical regulation and the technical regulations of the Customs Union for certain types of food products;

2) establishing the well-being in veterinary terms of farms (production facilities) of animal origin.

3. The veterinary and sanitary examination and registration of its results shall be carried out in accordance with the legislation of the member state of the Customs Union, as well as the Agreement of the Customs Union on Veterinary and Sanitary Measures.

1. A participant in economic activity has the right to carry out the processes of production (manufacturing) of food products specified in Article 32 of this technical regulation in the customs territory of the Customs Union only after the state registration of production facilities where these production (manufacturing) processes are carried out.

2. The state registration of production facilities is carried out by the body authorized by the member state of the Customs Union (hereinafter referred to as the body for registration of production facilities) on the basis of an application for state registration of a production facility sent by a participant in economic activity (hereinafter referred to as the applicant).

3. The applicant sends an application for state registration of a production facility to the body for registration of production facilities at the place of the planned start of the processes of production (manufacture) of food products specified in Article 32 of this technical regulation.

4. The application on paper must be signed by an authorized representative of the participant of economic activity, as well as comply with the requirements of Article 33 of this technical regulation.

5. An application for state registration of a production facility and the documents attached to it may be sent by mail with an inventory of the attachment and a notification of delivery or in electronic form.

6. The attached hard copies of the documents must be certified by the applicant. The applicant is responsible for the accuracy of the information contained in the attached documents.

7. Within no more than 30 days from the date of receipt of the application for state registration of a production facility, the body for registration of production facilities is obliged to verify the compliance of the registered production facilities with the requirements for the production process established in this technical regulation and (or) the technical regulations of the Customs Union for certain types of food products. The inspection is carried out in accordance with the procedure provided for by the legislation of the member state of the Customs Union.

8. Based on the results of the inspection of the registered production facility, the body for the registration of production facilities makes a decision on the state registration of the production facility, assigns it an identification (accounting) number and enters the production facility in the register of production facilities for the production of food products subject to state registration, or issues an order to eliminate the violations identified.

9. After the elimination of the violations specified in the order, the applicant notifies the registration authority of production facilities in writing about the implementation of the order and the elimination of the detected violations. The notification on the elimination of the detected violations must contain information about the fact and methods of eliminating the detected violations, measures for the prevention of the detected violations. The notification is sent in accordance with the procedure established in parts 3, 5 of this article.

10. The body for the registration of production facilities has the right to verify the implementation of the order in accordance with the procedure established by part 7 of this article, within 15 working days from the date of receipt of the notification of the implementation of the order and the elimination of all identified violations and to make a decision on the state registration of the production facility, or a decision on refusal of state registration of the production facility.

11. The state registration of a production facility is indefinite.

12. The basis for refusal of state registration of a production facility is non-compliance with the order on elimination of detected violations of the requirements of this technical regulation and the requirements of other technical regulations of the Customs Union, the effect of which does not apply to it. The refusal of state registration of a production facility must be made in writing and contain an indication of the requirements of the technical regulations that have been violated. The refusal of state registration of a production facility must be handed over to the applicant's representative in person, or sent to the applicant by mail with a notification of delivery.

13. The state registration of a production facility may be terminated by the body for the registration of production facilities in the event that the fact of non - compliance of the production process with the requirements of this technical regulation is established as a result of state control (supervision), by a decision of the judicial authorities of a member state of the Customs Union.

14. The applicant has the right to appeal the decision of the body for the registration of production facilities in court.

State registration is subject to production facilities where activities are carried out for the receipt, processing (processing) of unprocessed food (food) raw materials of animal origin, namely the following processes of production (manufacture) of food products:

a) slaughter of productive animals and poultry, processing (processing), products of slaughter of productive animals and poultry for the production (manufacture) of food products;

b) reception of raw milk, raw cream and raw skimmed milk and (or) their processing (processing) in the production (manufacture) of dairy products;

c) production (production) and processing (processing) of poultry eggs and products of their processing;

d) production (production) and processing (processing) of aquaculture products and catch of aquatic biological resources, with the exception of products of plant origin.

(Item in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

1. An application for state registration of a production facility must contain the following information:

1) name and location (for a legal entity), surname, first name, patronymic, registration address, data of an identity document (for an individual entrepreneur);

2) the actual address of the production facility;

3) the list of processes of production (manufacture) of food products from those specified in article 32 of this technical regulation, which are planned to be carried out;

4) data of the certificate of registration of a legal entity (for a legal entity);

5) data of the certificate of registration of an individual entrepreneur (for an individual entrepreneur).

2. The application for state registration of a production facility indicates the compliance of this production facility with the requirements of these technical regulations and (or) technical regulations of the Customs Union for certain types of food products.

3.The applicant is responsible for the accuracy of the information contained in the application for state registration of the production facility.

4. The application form for the state registration of a production facility is established by the body for the registration of production facilities. The approved application form for state registration of a production facility must be officially published in the public information system in electronic and digital form.

1. The fact of state registration of a production facility is the assignment of an identification number to a production facility and the inclusion of information about the production facility in the register of production facilities for the production of food products subject to state registration. At the request of the applicant, he may be issued an extract from the register of production facilities for the production of food products subject to state registration (hereinafter referred to as an extract) of the established form.

2. The statement must contain the following information:

1) an identification number that is entered in the register of production facilities for the production of food products subject to state registration;

2) name and location (for a legal entity), surname, first name, patronymic, data of the identity document (for an individual entrepreneur);

3) the actual address of the production facility;

4) a list of the processes of food production specified in Article 32 of this technical regulation, which are planned to be carried out.

3. The form of the statement is established by the body for the registration of production facilities. The approved extract form must be officially published in the public information system in electronic and digital form.

1. The applicant is obliged to report within 14 days, in accordance with the procedure provided for in part 5 of Article 31, to the body for the registration of production facilities, information about the following changes:

1) change of the location of the legal entity;

2) change of the surname, first name, patronymic, registration address, data of the identity document of an individual entrepreneur;

3) reorganization of a legal entity.

2. If the actual data provided for in paragraph 3 of part 1 of Article 33 of this technical regulation changes in the direction of expanding the list of production processes from those specified in Article 32 of this technical regulation, the applicant is obliged to inform the production facilities registration authority about these changes at least 30 days before the planned actual start of new production processes from the list established by Article 32 of this technical regulation, not specified in the register of food production facilities, subject to state registration, and a certificate of state registration (if any). The applicant must attach to the notification of changes in such data the documents that have been amended or new documents provided for in paragraphs 4, 5 of part 1 of Article 33 of this technical regulation.

The body for the registration of production facilities has the right to verify the compliance of production facilities for the production of food products subject to state registration with the requirements for the production (manufacturing) process established by this technical regulation and the technical regulations of the Customs Union for certain types of food products within 30 days from the date of receipt of a message from the applicant.

3. On the basis of the applicant's communications specified in parts 1 and 2 of this article, the body for the registration of production facilities is obliged to make changes to the register of production facilities for the production of food products subject to state registration within 30 days. The applicant may be refused to change the data of the register of production facilities for the production of food products subject to state registration, if violations of the requirements of this technical regulation and the technical regulations of the Customs Union for certain types of food products are detected during the inspection in accordance with part 2 of this article.

4. In the event of a change in the actual data provided for in paragraph 2 of part 1 of Article 33 of this technical regulation or in the event of liquidation of the applicant, the registration is terminated.

1. Information on the state registration of production facilities shall be entered in the register of production facilities for the production of food products subject to state registration, which is maintained by the body for the registration of production facilities.

2. The following information shall be included in the register of production facilities for the production of food products subject to state registration:

1) the information provided for in part 1 of Article 33 of this technical regulation;

(Item in the wording introduced from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

2) identification number of the registered production facility;

3) the name and location of the body for the registration of production facilities that made the decision on the state registration of the production facility.

3. Applications form the information fund of the register of production facilities for the production of food products subject to state registration, and are subject to permanent storage in the body for the registration of production facilities. In case of changes in the actual data in accordance with parts 1, 2 and 4 of Article 35 of this technical regulation, these changes are subject to entry in the register of production facilities for the production of food products subject to state registration.

(The part in the version put into effect from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

4. The data of the register of production facilities for the production of food products subject to state registration must be published in the public information system, including on the Internet in electronic form.

1. A participant in economic activity has the right to start activities for the production (manufacture) of food products, with the exception of the processes of production (manufacture) of food products specified in Article 32 of this technical regulation, after sending an application for the start of activities for the production (manufacture) of such food products to the state control (supervision) body in accordance with the procedure provided for by the legislation of a member state of the Customs Union.

2. The member States of the Customs Union shall keep records of production facilities where activities for the production (manufacture) of food products are carried out, with the exception of food production processes specified in Article 32 of this technical regulation.

3. Information on production facilities where activities for the production (manufacture) of food products are carried out, with the exception of the processes of production (manufacture) of food products specified in Article 32 of this technical regulation, shall be entered in the register of production facilities for the production (manufacture) of food products that are not subject to state registration, which is maintained by an authorized body of the Customs Union member state.

The register of production facilities for the production of food products that are not subject to state registration is maintained in the form of an electronic database protected from damage and unauthorized access.

The information of such a registry is publicly available and is placed on a specialized search server on the Internet that is updated daily.

State control (supervision) over compliance with the requirements of this technical regulation in relation to food products and related processes of production (manufacturing), storage, transportation( transportation), sale and disposal is carried out in accordance with the legislation of the member state of the Customs Union.

The labeling of food products must comply with the requirements of the technical regulations of the Customs Union, which establishes requirements for food products in terms of its labeling, and the corresponding requirements of the technical regulations of the Customs Union for certain types of food products.

(The paragraph in the version put into effect from July 11, 2020 by the decision of the EEC Council of August 8, 2019 N 115. - See the previous version)

Food products that have passed the conformity assessment (confirmation) must be marked with a single product circulation mark on the market of the states - members of the Customs Union, unless otherwise established by the technical regulations of the Customs Union for certain types of food products, with the exception of non-industrial food products produced by citizens at home, in personal subsidiary farms or by citizens engaged in gardening, gardening, animal husbandry, and intended for release into circulation in the customs territory of the Customs Union, and food products sold at food (public catering) enterprises.

The marking of unpacked food products with a single sign of product circulation on the market of the member states of the Customs Union is applied to shipping documents, unless otherwise established by the technical regulations of the Customs Union for certain types of food products.

1. The member States of the Customs Union are obliged to take all measures to prevent the release into circulation in the customs territory of the Customs Union of food products that do not meet the requirements of this technical regulation, as well as its withdrawal from circulation.

2. The authorized body of a member state of the Customs Union is obliged to notify the authorized bodies of other member states of the Customs Union of the decision taken, indicating the reasons for making this decision and providing evidence explaining the need to take this measure.

3. The following cases may be the basis for the application of this article:

failure to comply with the requirements of this technical regulation;

incorrect application of standards related to this technical regulation, if these standards have been applied.

Note:

* Dairy composite and milk-containing products with a non-dairy component content of more than 35 percent: requirements for permissible levels of toxic elements, mycotoxins, antibiotics, pesticides, radionuclides, microbiological safety indicators are established taking into account the content and ratio of dairy and non-dairy components, types and levels of potentially dangerous substances in them.

Note:

Safety indicators for dietary supplements mainly based on proteins, amino acids and their complexes, vegetable oils, lipids of animal and vegetable origin, based on fish oil, digestible carbohydrates, including honey with additives of biologically active components, syrups, etc. are regulated by the main food products from which dietary supplements are produced: "Dry egg products", "Dry milk products", "Isolates, concentrates, hydrolysates, texturates of vegetable proteins; food meal and from seeds of legumes, oilseeds and non-traditional crops"; "Whey protein concentrates, casein, caseinates, hydrolysates of milk proteins", "Blood protein concentrates", "Seed germs of cereals, legumes and other crops, flakes and meal from them, bran", "Crystalline amino acids and mixtures thereof", "Vegetable oil, all types", "Products of processing of vegetable oils and animal fats, including fish fat", "Fish oil and marine mammal fat", "Raw beef fat, pork, mutton, etc. slaughtered animals, pork fat", "Animal fats, melted", "Cow butter", "Sugar", "Dry vegetables, potatoes, fruits, berries, mushrooms", "Starches, molasses and their processed products", "Honey" (for syrups, calculation of safety indicators for dry matter (item "Sugar").

1.3. Animal organs and tissues and products of their processing, which are specific materials that increase the risk of transmission of prion diseases (transmissible spongiform encephalopathy):

From cattle:

- the skull, except for the lower jaw, including the brain and eyes, and the spinal cord of animals over the age of 12 months;

- the vertebral column, excluding the caudal part, spinous and transverse processes of the occipital, thoracic and lumbar parts of the spine, the median crest and the wings of the sacrum, but including the dorsal root ganglia of animals older than 30 months;

- tonsils, intestines from the 12-digit to the rectum and mesentery of animals of all ages.

From sheep (rams) and goats:

- the skull, including the brain and eyes, tonsils and spinal cord of animals older than 12 months or having molar incisors cut through the gums;

- spleen and intestines of animals of all ages.

Products consisting of or containing in their composition material from ruminants:

- meat of mechanical deboning;

- gelatin (except for that produced from the skins of ruminants);

- melted fat from ruminants and products of its processing.

Objects of animal origin: Seven-point ladybug (Coccinella septempunctata L.), whole body; Scorpion (Scorpiones L.), whole body; Spanish fly (Lytta sp.), all species, whole body.

For the manufacture of food products, as well as biologically active food additives made using raw materials of animal origin, the epizootological situation of transmissible spongiform encephalopathy (including bovine spongiform encephalopathy) in the country of the manufacturer of these components should be taken into account.

1.4. Biologically active synthetic substances that are not essential nutrition factors are analogs of biologically active components of medicinal plants.

1.5. Hormones of animal origin and organs of the endocrine system of animals (adrenal glands, pituitary gland, pancreas, thyroid and parathyroid glands, thymus, sex glands) in the presence of hormonal activity.

1.6. Human tissues and organs.

1.7. Microorganisms that cause diseases or are able to carry out or mediate the transfer of antibiotic resistance genes, including:

- spore-forming aerobic and anaerobic microorganisms-representatives of the genera Bacillus (including B. polimyxa, B. cereus, B. megatherium, B. thuringiensis, B. coagulans( obsolete name-Lactobacillus coagulans), B. subtilis, B. licheniformis and other species) and Colostridium;

- microorganisms of the genera Escherichia, Enterococcus, Corynebacterium spp.;

- microorganisms with hemolytic activity;

- undisputed microorganisms isolated from the body of animals and birds and not characteristic of the normal microflora of the human body, including representatives of the genus Lactobacillus.

1.8. Viable yeast and yeast-like fungi, including the genus Candida; actinomycetes, streptomycetes, all genera and species of microscopic mold fungi; higher fungi classified as poisonous and inedible, in accordance with national legislation.

The text of the List of standards, as a result of the application of which compliance with the requirements of the technical regulations of the Customs Union "On food Safety" (TR CU 021/2011) is provided on a voluntary basis, see the link.

The text of the List of Standards containing the rules and methods of research (testing) and measurements, including the rules for sampling, necessary for the application and fulfillment of the requirements of the technical regulation "On Food Safety" (TR CU 021/2011) and the assessment (confirmation) of product conformity.

Revision of the document taking into account

changes and additions have been prepared

JSC "Codex"