Technical Regulations of the Customs Union

TR CU 024/2011
Technical regulations for fat and oil products

(as amended on April 23, 2015)

1. This technical regulation of the Customs Union has been developed in accordance with the Agreement on Common Principles and Rules of Technical Regulation in the Republic of Belarus, the Republic of Kazakhstan and the Russian Federation of November 18, 2010.

2. This technical regulation of the Customs Union has been developed in order to establish uniform mandatory requirements for the application and execution of fat-and-oil products in the single customs territory of the Customs Union, to ensure the free movement of fat-and-oil products put into circulation in the single customs territory of the Customs Union.

3. If other technical regulations of the Customs Union establishing requirements for fat-and-oil products are adopted with respect to fat-and-oil products, then fat-and-oil products must comply with the requirements of these technical regulations of the Customs Union, which apply to it.

1. This technical regulation of the Customs Union "Technical Regulations for fat and oil products" (hereinafter referred to as the technical regulations) applies to fat and oil products put into circulation on the territory of the member states of the Customs Union, establishes requirements for it, including requirements for its packaging and labeling, as well as related processes of production, storage, transportation, sale.

(Item in the wording introduced from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

This technical regulation does not apply:

- for fat-and-oil products obtained in the process of non-industrial production, with the exception of vegetable oil;

- non-food fat-and-oil products, with the exception of natural raw glycerin and household soap.

2. This technical regulation establishes requirements for fat-and-oil products in order to protect the life and health of citizens and prevent actions that mislead purchasers (consumers).

3. When applying this technical regulation, the requirements of other technical regulations of the Customs Union, which apply to fat and oil products, must be taken into account.

The object of technical regulation of this technical regulation is the following fat and oil products:

1) edible oil and fat products:

a) vegetable oils;

b) fractions of vegetable oils;

c) transesterified refined deodorized oils (fats);

d) hydrogenated refined deodorized oils (fats) ;

e) margarine;

f) vegetable-cream and vegetable-fat spreads;

g) melted vegetable-cream and vegetable-fat mixtures;

h) special-purpose fats, including cooking, confectionery, baking fats;

i) milk fat substitutes;

k) cocoa butter equivalents;

l) SOS-type cocoa butter improvers;

m) cocoa butter substitutes of the ROR-type;

h) cocoa butter substitutes, non-moderated, of the non-lauric type;

o) non-moderated cocoa butter substitutes of the lauric type;

p) sauces based on vegetable oils;

p) mayonnaise;

c) mayonnaise sauces;

t) creams based on vegetable oils;

y) distilled glycerin;

2) non-food fat and oil products:

a) natural raw glycerin;

b) household soap.

1. Fat and oil products - vegetable oils and products made on the basis of vegetable or vegetable and animal oils and fats (including fish and marine mammal fats), with or without the addition of water, food additives and other ingredients.

2. Edible fat-and-oil products - fat-and-oil products intended for consumption or use in various branches of the food industry.

3. Definitions of food oil and fat products:

1) vegetable oil (see appendix 4) - a mixture of glycerides of fatty acids and related substances extracted from oilseed raw materials and containing at least 99 percent fat;

2) oilseed raw materials - seeds, fruits of oilseed plants, oil-containing parts of plant crops;

3) vegetable oil fraction - a mixture of glycerides of fatty acids isolated during fractionation from vegetable oil or a fraction of vegetable oil, having a melting point different from the melting point of the original vegetable oil or its fraction;

4) unrefined vegetable oil - vegetable oil, purified from fine and coarse suspension, which has not been purified according to the full or partial cycle of the refining stages;

5) frozen vegetable oil - vegetable oil, purified from suspension and subjected to the process of low-temperature removal of waxy substances;

6) hydrated vegetable oil - vegetable oil, purified from phosphorus-containing substances;

7) refined vegetable oil - vegetable oil that has been purified according to the full or partial cycle of refining stages;

8) refined deodorized vegetable oil - refined vegetable oil that has passed the deodorization process;

9) vegetable oil-mixture-a mixture of vegetable oils in various ratios;

10) flavored vegetable oil - vegetable oil with the addition of flavoring additives;

11) vegetable oil with vegetable additives - vegetable oil with the addition of natural plant extracts;

12) hydrogenated refined deodorized oil (fat) is a food raw material obtained in the process of hydrogenation of vegetable oil with or without the addition of animal fats, fish and marine mammal fats, which has undergone refining and deodorization processes;

13) oil (fat) transesterified refined deodorized - food food raw materials obtained in the process of transesterification of vegetable oil with or without the addition of animal fats, fish fats and marine mammals, which has undergone the processes of refining and deodorization;

14) margarine is an emulsified fat product with a fat mass fraction of at least 20 percent, consisting of unmodified and (or) modified vegetable oils with (or without) animal fats, with (or without) fish and marine mammal fats, water with or without the addition of milk and (or) its processed products, food additives and other food ingredients;

15) solid margarine - margarine having a plastic dense consistency and retaining its shape at a temperature of 20 +/- 2 degrees Celsius;

16) soft margarine - margarine having a plastic soft consistency at a temperature of 10 +/- 2 degrees Celsius;

17) liquid margarine - margarine having a liquid consistency and preserving the properties of a homogeneous emulsion at temperatures provided for liquid margarine for a specific purpose;

18) spread-an emulsion fat product with a mass fraction of total fat of at least 39 percent, having a plastic consistency, with a melting point of the fat phase not exceeding 36 degrees Celsius, made from milk fat, and (or) cream, and (or) butter and unmodified and (or) modified vegetable oils or only from unmodified and (or) modified vegetable oils with or without the addition of food additives and other food ingredients;

19) vegetable-cream spread - spread with a mass fraction of milk fat in the fat phase from 15 to 50 percent;

20) vegetable-fat spread - a spread whose fat phase consists of unmodified and (or) modified vegetable oils with or without the addition of milk fat (less than 15 percent);

21) ghee mixtures - products with a mass fraction of fat of at least 99 percent, made by mixing milk fat, and (or) cream, and (or) butter, and unmodified and (or) modified vegetable oils, heated to the temperature of complete melting, or only from unmodified and (or) modified vegetable oils, or by using other technological methods;

22) ghee vegetable-cream mixtures - ghee mixtures with a mass fraction of milk fat in the fat phase from 15 to 50 percent;

23) ghee vegetable-fat mixtures - ghee mixtures, the fat phase of which consists of unmodified and (or) modified vegetable oils with or without the addition of milk fat (less than 15 percent);

24) special-purpose fats, including cooking, confectionery, baking fats - fat products with a mass fraction of fat of at least 98 percent, made for various industries from unmodified and (or) modified vegetable oils with or without the addition of animal fats and their mixtures, with or without the addition of food additives and other food ingredients;

25) milk fat substitute - a product with a fat mass fraction of at least 99.0 percent, intended to replace milk fat in food products, made from unmodified and (or) modified vegetable oils with or without the addition of food additives, with a melting point of no more than 36°C, containing no more than 5 percent of the mass fraction of solid triglycerides at 35°C, no more than 65 percent of the mass fraction of saturated acids from the sum of fatty acids, including no more than 38 percent of the mass fraction of palmitic acid from the sum of fatty acids;

26) cocoa butter equivalents - products with a fat mass fraction of at least 99 percent, compatible with cocoa butter in any ratio, requiring tempering, having similar physical and chemical properties and composition of fatty acids to cocoa butter, containing no more than 1 percent of the mass fraction of lauric acid, at least 50 percent of the mass fraction of 2-oleodin-saturated triglycerides, made from unmodified vegetable oils (ellipse, borneo, palm, sal, shea, kokum, from mango kernels) and their fractions with or without addition food additives and other food ingredients;

27) SOS-type cocoa butter improvers (SOS indicates the presence of 2-oleodistearin in the product) - products with a fat mass fraction of at least 99 percent, having high compatibility with cocoa butter in any ratios, requiring tempering, the main component of which is 2-oleodistearin (up to 70 percent), containing no more than 1 percent of the mass fraction of lauric acid, made from unmodified vegetable oils (ellipse, borneo, palm, sal, shea, kokum, from mango kernels) and their fractions with or without the addition of food additives and other food ingredients;

28) POP-type cocoa butter substitutes (POP indicates the presence of 2-oleodipalmitin in the product) - products with a fat mass fraction of at least 99 percent, having partial compatibility with cocoa butter (at least 25 percent), requiring tempering, the main component of which is 2-oleodipalmitin (more than 50 percent), containing no more than 1 percent of the mass fraction of lauric acid, made from unmodified vegetable oils and fractions of vegetable oils and (or) modified vegetable oils with or without the addition of food additives and other food ingredients;

29) non-tempered non-lauric cocoa butter substitutes - products with a mass fraction of fat of at least 99 percent that do not need tempering, made on the basis of modified vegetable oils, containing no more than 1 percent of the mass fraction of lauric acid, with or without the addition of food additives and other food ingredients;

30) non-tempered lauric cocoa butter substitutes - products with a mass fraction of fat of at least 99 percent that do not need tempering, made on the basis of modified vegetable oils, containing at least 40 percent of the mass fraction of lauric acid, with or without the addition of food additives and other food ingredients;

31) vegetable oil - based sauce-a product with a fat content of at least 5 percent, made from one or more edible vegetable oils and (or) modified, with or without the addition of water, with the addition of food additives and other ingredients, including natural spices, and (or) spices, and (or) herbs, and (or) vegetables, and (or) fruits, and (or) mushrooms, and (or) nuts in the form of pieces and (or) powder, giving a characteristic orientation to taste, and used as a seasoning for various dishes;

32) mayonnaise is a finely dispersed homogeneous emulsion product with a fat content of at least 50 percent, made from refined deodorized vegetable oils, water, egg products in an amount of at least 1 percent in terms of egg yolk (dry), with or without the addition of milk processing products, food additives and other food ingredients;

33) mayonnaise sauce is a finely dispersed emulsion product with a fat content of at least 15 percent, made from refined deodorized vegetable oils, water, with or without the addition of milk processing products, food additives and other food ingredients;

34) vegetable oil cream - a product with a fat content of at least 10 percent, made on the basis of vegetable oils and (or) modified vegetable oils with or without the addition of milk and (or) vegetable proteins, sugar, as well as with or without the addition of natural fruits, juices, food additives and other food ingredients;

35) distilled glycerin is a triatomic alcohol obtained by hydrolysis or saponification of vegetable oils and / or animal fats and subjected to a distillation process.

4. Non-food fat-and-oil products - fat-and-oil products intended for technical, household purposes.

5. Definitions of non-food fat and oil products:

1) natural raw glycerin is a triatomic alcohol obtained by hydrolysis or saponification of vegetable oils and (or) animal fats without the use of synthesis methods;

2) household soap is a product consisting of sodium or potassium salts of natural fatty acids with (or without) salts of synthetic, resin, naphthenic fatty acids and other components that improve its consumer properties.

1) refining is the process of cleaning vegetable oils from their accompanying impurities in a full or partial cycle.

a) a complete refining cycle is the process of cleaning oils from non-fat impurities and related substances, including free fatty acids, phosphorus-containing, waxy, coloring substances and substances that cause taste and smell.

b) refining on a partial cycle includes a set of several stages of refining of the full cycle;

2) deodorization is a high-temperature process of removing odorous and other volatile substances by distillation under vacuum with superheated steam;

3) distillation neutralization is a high-temperature process of removing free fatty acids, odorizing and other volatile substances by distillation under vacuum with superheated steam;

4) distillation - the process of purification by evaporation and condensation of the resulting vapors;

5) modification of vegetable oils and (or) fats (except for genetic engineering modification)- chemical or biochemical, or physical transformation of vegetable oils and (or) fats by hydrogenation, transesterification, fractionation or their combinations;

6) hydrogenation - the process of partial or complete hydrogen saturation of unsaturated bonds of unsaturated fatty acids of glycerides that are part of vegetable oils and (or) fats;

7) transesterification - the process of redistribution of acyl groups in fat glycerides without changing the fatty acid composition of triacylglycerides;

8) fractionation - separation of vegetable oils by thermomechanical method into fractions.

1) shipping documents:

- documents that provide an opportunity for the interested person to document the previous and subsequent owners of fat and oil products, except for consumers;

- declaration of conformity of fat and oil products and (or) its copy;

2) identification of products (processes) - the procedure for assigning food products (processes) to the objects of technical regulation of the technical regulations;

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

4) production room - a room used directly for the production of fat and oil products;

5) sanitary treatment of industrial premises, technological equipment and inventory directly related to the manufacture of fat-and-oil products - washing or other surface treatment of industrial premises, technological equipment and inventory, as a result of which these premises, equipment and inventory cannot be sources of contamination of food fat-and-oil products and raw materials;

6) circulation of fat and oil products - the movement of products from the manufacturer to the consumer, covering all the processes that the products undergo after the completion of their production, starting from the moment the manufacturer or importer transfers the products to another person (carrier, seller, consumer).

1.For the purposes of assigning fat-and-oil products (processes) to the objects of technical regulation, in respect of which this technical regulation applies, the interested persons shall identify the products.

2. Identification of fat-and-oil products is carried out by its name and (or) its characteristics set out in the definition of such products in this technical regulation by visual and (or) organoleptic, and (or) analytical methods.

3. Identification of fat and oil products is carried out by one and (or) several of the following methods:

1) by name - by comparing the name and purpose of fat-and-oil products indicated in the labeling on the consumer packaging and/or in the shipping document with the name indicated in the definition of the type of fat-and-oil products;

2) by visual method - by comparing the appearance of fat-and-oil products with the characteristics specified in the definitions provided for in Articles 2 and 3 of this technical regulation and Annexes 3 and 4 to it;

(Sub-item in the wording introduced from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

3) by the organoleptic method - by comparing the organoleptic indicators of fat-and-oil products with the signs set out in the definition of such fat-and-oil products in this technical regulation. The organoleptic method is used if fat-and-oil products cannot be identified by name and by visual method. If the products have signs of microbial spoilage, the assessment of their organoleptic characteristics is excluded;

4) by an analytical method - by checking the compliance of the physical and chemical parameters of fat and oil products with the characteristics specified in the definitions provided for in articles 2 and 3 of this technical regulation and Annex 3 to it. The analytical method is used if fat-and-oil products cannot be identified by name, visual or organoleptic methods.

(Sub-item in the wording introduced from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

4. When identifying the processes of production, storage, transportation and sale of products in order to classify these processes as objects of technical regulation of this technical regulation, it is necessary to make sure that these processes are carried out for the purpose of production, storage, transportation and sale of fat and oil products and are associated with ensuring the safety requirements of such products. Identification of the processes of production, storage, transportation and sale of products is carried out through a visual assessment of these processes.

1. Fat-and-oil products (except vegetable oils obtained in the process of non-industrial production) are put into circulation on the market if they comply with this technical regulation of the Customs Union, as well as other technical regulations of the Customs Union, which apply to it.

2. Fat-and-oil products (except vegetable oils obtained in the process of non-industrial production) that meet the requirements of this technical regulation, the technical regulations of the Customs Union and have passed the conformity assessment (confirmation) procedures, are marked with a single product circulation mark on the market of the member states of the Customs Union.

3. Vegetable oils obtained in the process of non-industrial production must comply with the safety indicators specified in Annex 1 and be sold in places permitted in accordance with the established procedure.

Fat-and-oil products put into circulation on the territory of the member states of the Customs Union, when used for their intended purpose during the shelf life of food fat-and-oil products and the shelf life of non-food fat-and-oil products should not cause harm to human life and health.

Requirements for fat and oil products include:

1) requirements for permissible levels of safety indicators and for microbiological safety standards for food and fat-and-oil products and for permissible levels of safety indicators for non-food and fat-and-oil products;

2) requirements for the packaging of fat and oil products;

3) requirements for the labeling of fat and oil products.

1. Edible fat and oil products must comply with the requirements for permissible levels of safety indicators and microbiological safety standards provided for in Annexes 1, 2 and 3 of this technical regulation, as well as the requirements for permissible levels of safety indicators and microbiological safety standards of other technical regulations of the Customs Union, which apply to it.

2. Non-food fat-and-oil products must meet the requirements for the permissible levels of safety indicators provided for in Annex 5 of this technical regulation.

1. The packaging of fat-and-oil products must ensure its safety and the immutability of its identification features when handling fat-and-oil products during the shelf life of fat-and-oil products and the shelf life of non-food fat-and-oil products.

2. The packaging materials in contact with food and fat and oil products must comply with the safety requirements established by the relevant technical regulations of the Customs Union.

3. If the consumer packaging is damaged, the edible fat and oil products must be withdrawn from circulation by the participant of economic activity (the owner of fat and oil products) independently, or by the order of the authorized state control (supervision) bodies.

The information contained in the labeling of food and fat products is presented in Russian. The specified information can also be presented in other languages, and its content must be identical to the content of the information in Russian.

In labeling, it is allowed to change the order of words in the names of products formed on the basis of the definitions provided for in articles 2 and 3 of this technical regulation and Annexes 3 and 4 to it. For example: "sunflower oil", "sunflower oil", "refined deodorized soy oil", "refined deodorized soy oil", "cooking fat", "cooking fat", "mayonnaise sauce", "mayonnaise sauce" and others.

(The paragraph in the version put into effect from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

In the names of margarine and spreads, the use of the word "butter", words of the same root with it, as well as phrases containing the word "butter"is not allowed.

The labeling of consumer packaging of fat and oil products should be clear, easy to read, reliable and not mislead consumers, while the inscriptions, signs, symbols should be contrasting with the background on which the labeling is placed. The font size in mm for the date of manufacture and expiration date should be:

1) with a product weight of up to 100 grams - at least 2.8 mm;

2) if the product weight exceeds 100 grams - at least 3.2 mm.

The labeling of food oil and fat products should contain the following information:

1. The name of food oil and fat products in accordance with the definitions provided for in articles 2 and 3 of this technical regulation:

(The paragraph in the version put into effect from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

1) for vegetable oil, the name is indicated in accordance with the name of the oilseed raw materials from which it is made, in accordance with annex 4 (the name of olive oil is indicated in accordance with annex 3), and indicating the degree of purification to which it has been subjected, for example, "unrefined sunflower oil" or "refined soybean oil" or "refined deodorized rapeseed oil" , etc.;

2) for vegetable oil with vegetable additives, it is allowed to indicate the name of the vegetable additive that was added to the product in the name;

3) for vegetable flavored oil, the name "oil (type of oil in accordance with the name of the raw material from which it is made) with aroma is indicated ... (the name of the aroma of the corresponding flavor additive is indicated below)"; for vegetable oil with the addition of plant extracts, the name "oil (type of oil in accordance with the name of the raw material from which it is made) with an extract is allowed ... (the name of the plant from which the extract is obtained is indicated below)"; for vegetable oil with the addition of vitamins, in the amount regulated in the legislation of the member states of the Customs Union, the name "oil (type of oil in accordance with the name of the raw material from which it is made) fortified"is indicated;

4) for vegetable oil-mixture, it is allowed to indicate the name of vegetable oils in the order of decreasing their mass fractions, without specifying the name of the object of technical regulation - "vegetable oil-mixture", for example, "Sunflower-soybean oil", "Sunflower oil with the addition of olive and rapeseed oil";

5) for the vegetable oil fraction, the name of the fraction is given in the name, indicating the oil subjected to fractionation, for example, "palm olein", "cotton palmitin" and others, indicating the name of the object of technical regulation - "vegetable oil fraction";

6) for special-purpose fats, it is allowed to specify the name in accordance with the purpose of the fat used, for example, "confectionery fat", "cooking fat "Deep - frying", "baking fat" and so on without specifying the name of the object of technical regulation - "special-purpose fat".

2. The composition of food oil and fat products.

The indication of the composition of food fat and oil products is not required for food products consisting of one ingredient, if the name of the food product coincides with the name of the ingredient.

(Item in the wording introduced from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

3. Nutritional value (energy value, the content of proteins, fats, carbohydrates, vitamins, macro-and microelements in 100 grams of the product).

Information on the content of proteins, fats, carbohydrates and caloric/energy value is provided if their value in 100 g of a food product is at least 2 percent, and for minerals and vitamins at least 5 percent of the recommended daily intake.

4. Date of manufacture.

5. Expiration date.

6. The name and location of the manufacturer, the name and location of the organization established on the territory of the member states of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, or the surname, first name, patronymic and location of an individual entrepreneur registered on the territory of the states - members of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, the name and location of the person performing the functions of a foreign manufacturer (if any).

7. Information about the document according to which fat-and-oil products are produced and can be identified.

8. A single sign for the circulation of products on the market of the member states of the Customs Union.

9. The consumer packaging of food and fat and oil products must contain the following information:

1) Net weight and (or) volume.

2) The composition of food oil and fat products in the order of decreasing the mass proportions of ingredients (with mandatory indication of food additives, functional food ingredients, vitamins and other micronutrients, flavorings).

For food fat-and-oil products obtained with the use of GMOs, including those that do not contain deoxyribonucleic acid (DNA) and protein, the following information should be provided: "genetically modified products" or "products obtained from genetically modified organisms", or "products contain components of genetically modified organisms".

If the manufacturer did not use genetically modified organisms in the production of food fat-and-oil products, the content of 0.9 percent or less of GMOs in food products is an accidental or technically unavoidable impurity, and such food fat-and-oil products do not belong to food products containing GMOs. When labeling such food oil and fat products, information about the presence of GMOs is not indicated.

The indication of the composition of food fat and oil products is not required for food products consisting of one ingredient, if the name of the food product coincides with the name of the ingredient.

3) The consumer packaging of vegetable oils must additionally contain the following information:

a) indication of the company name (if any);

b) for vegetable oils-mixtures, a list of all vegetable oils is indicated in order of decreasing their mass fractions, indicating the degree of purification to which it has been subjected, for each type of oil, for example, "refined deodorized rapeseed oil, unrefined sunflower oil" or other types of vegetable oils. If the composition of vegetable oil-a mixture includes vegetable oils that have passed the same refining stages, then it is allowed to indicate the refining stage after the name, for example, " Sunflower oil, soybean oil. Refined deodorized";

c) the date of filling;

d) recommendations for storage after opening consumer packaging.

4) The consumer packaging of margarine, vegetable-cream and vegetable-fat spreads, mixtures of melted vegetable-cream and vegetable-fat, special-purpose fats, including cooking, confectionery, bakery fats, milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-moderated non-lauric cocoa butter substitutes, non-moderated lauric cocoa butter substitutes, must additionally contain the following information:

a) storage temperature;

b) mass fraction of total fat;

c) the mass fraction of milk fat - for vegetable-cream spreads and mixtures of melted vegetable-cream;

d) the maximum content of saturated fatty acids and transisomers of fatty acids in the fat phase of the product, as a percentage of the fat content in the product.

5) The consumer packaging of sauces based on vegetable oils, mayonnaise, mayonnaise sauces and creams based on vegetable oils must additionally contain the following information:

a) storage temperature;

6) recommendations for storage after opening consumer packaging.

10. The transport packaging of food and fat and oil products must contain the following information:

1) the net weight of a unit of food oil and fat products packed in consumer packaging;

2) the total net weight of the transport package and the number of units of food oil and fat products in consumer packaging;

3) net weight for unpacked food oil and fat products;

4) the composition of food fat-and-oil products in the order of decreasing the mass proportions of ingredients (with mandatory indication of food additives, functional food ingredients, vitamins and other micronutrients, flavors) - for unpacked food fat-and-oil products.

(The paragraph in the version put into effect from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

For non-packaged food fat-and-oil products obtained with the use of GMOs, including those that do not contain deoxyribonucleic acid (DNA) and protein, the following information should be provided: "genetically modified products" or "products obtained from genetically modified organisms", or "products contain components of genetically modified organisms".

If the manufacturer did not use genetically modified organisms in the production of food fat-and-oil products, the content of 0.9 percent or less of GMOs in food products is an accidental or technically unavoidable impurity, and such food fat-and-oil products do not belong to food products containing GMOs. When labeling such food oil and fat products, information about the presence of GMOs is not indicated.

For packaged food oil and fat products, information about the content of GMOs is indicated in accordance with the terms of the delivery contract;

5) for margarine, vegetable-cream and vegetable-fat spreads, mixtures of melted vegetable-cream and vegetable-fat, special-purpose fats, including cooking, confectionery, bakery fats, milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, ROP-type cocoa butter substitutes, non-moderated non-lauric cocoa butter substitutes, non-moderated lauric cocoa butter substitutes - the maximum content of saturated fatty acids and transisomers of fatty acids in the fat phase of the product, as a percentage of the fat content in the product for non-packaged food oil and fat products;

6) storage conditions;

7) batch number;

8) for vegetable oils, the filling date is additionally indicated;

9) brand-for distilled glycerin.

11. For unpacked fat-and-oil products transported in containers, the shipping documents must contain the following information:

1) brand-for distilled glycerin;

2) net weight;

3) the date of filling.

12.Signs and inscriptions necessary to ensure the safety of products during their transportation are applied to the transport packaging of fat and oil products.

13. The consumer and (or) transport packaging of fat-and-oil products may additionally bear the name of the organization that develops the recipe and (or) manufacturing technology, a trademark and other additional information.

1. The information contained in the labeling of non-food fat and oil products is presented in Russian. The specified information can also be presented in other languages, and its content must be identical to the content of the information in Russian.

2. The labeling of non-food fat and oil products should contain the following information:

1) date of manufacture;

2) shelf life;

3) information about the document according to which fat-and-oil products are produced and can be identified;

4) a single sign for the circulation of products on the market of the member states of the Customs Union.

3. In the labeling of non-food fat and oil products, it is allowed to change the order of words in the name of products formed on the basis of the concepts specified in Article 3. For example: "natural raw glycerin", "natural raw glycerin", "household soap", "household soap".

4. The consumer packaging of household soap must contain the following information:

1) the name of the household soap;

2) the name and location of the manufacturer, the name and location of the organization established on the territory of the member states of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, or the surname, first name, patronymic and location of an individual entrepreneur registered on the territory of the states - members of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, the name and location of the person performing the functions of a foreign manufacturer (if any);

3) the nominal (conditional) weight of one piece;

4) the composition of the product in order of decreasing the mass fractions of the ingredients;

5) the batch number.

5. A clear stamp should be applied to each piece of household soap without packaging, indicating:

1) the manufacturer's name or the manufacturer's trademark;

2) names of household soap;

3) the nominal (conditional) mass of the piece.

6. Each unit of transport packaging of non-food fat and oil products must contain the following information:

1) the name of non-food fat and oil products;

2) the name and location of the manufacturer, the name and location of the organization established on the territory of the member states of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, or the surname, first name, patronymic and location of an individual entrepreneur registered on the territory of the states - members of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, the name and location of the person performing the functions of a foreign manufacturer (if any);

3) the composition of the product in order of decreasing the mass fractions of ingredients - for household soap;

4) grade - for natural raw glycerin;

5) group - for household soap;

6) batch number;

7) the number of pieces in the box indicating the total nominal (conditional) weight of the pieces - for household soap.

7. For natural raw glycerin transported in containers, the shipping documents must contain the following information:

1) name;

2) grade;

3) the name and location of the manufacturer, the name and location of the organization established on the territory of the member states of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, or the surname, first name, patronymic and location of an individual entrepreneur registered on the territory of the states - members of the Customs Union and authorized by the manufacturer, including a foreign one, to accept and satisfy the claims of purchasers in respect of fat and oil products, the name and location of the person performing the functions of a foreign manufacturer (if any);

4) net weight;

5) the batch number.

1. The production of edible oil and fat products is carried out in accordance with the requirements of Article 11 of this technical regulation.

2. Materials and products in contact with food oil and fat products must comply with the requirements of the technical regulations of the Customs Union.

3. The requirements for water in different aggregate states used in the production of food oil and fat products must meet the requirements established by the relevant technical regulations of the Customs Union.

4. The air in contact with the product during the production process should not be a source of contamination of food oil and fat products.

5. The raw materials used, food additives and other food ingredients must comply with the requirements of the technical regulations of the Customs Union.

6. The production of edible oil and fat products should be carried out in buildings and production facilities that meet the requirements of the technical regulations of the Customs Union.

7. The technological equipment and inventory used must comply with the requirements of the technical regulations of the Customs Union.

8. Storage and disposal of waste from the production of food oil and fat products must comply with the requirements of Article 12 of this technical regulation.

9.Personnel who meet the requirements of the technical regulations of the Customs Union are allowed to produce food oil and fat products.

10. Production control is organized in accordance with the requirements of Article 13 of this technical regulation.

The safety of food oil and fat products in the process of its production must be ensured:

1) the choice of technological processes and modes of their implementation at all stages (sections) of the production of food oil and fat products;

2) the choice of the optimal sequence of technological processes that excludes contamination of the produced food oil and fat products;

3) control over the operation of technological equipment;

4) safety of raw materials and food additives necessary for the production of fat and oil products;

5) the maintenance of production facilities, technological equipment and inventory used in the production of food and fat-and-oil products in a condition that excludes contamination of food and fat-and-oil products;

6) the choice of methods and frequency of sanitary treatment, disinfection, disinsection and deratization of industrial premises, sanitary treatment and disinfection of technological equipment and inventory used in the production of food oil and fat products. Sanitary treatment, disinfection, disinsection and deratization should be carried out at intervals sufficient to eliminate the risk of contamination of food oil and fat products. The frequency of sanitary treatment, disinfection, disinsection and deratization is established by the manufacturer;

7) maintaining and storing documentation confirming compliance with the requirements of this technical regulation.

1. Waste generated during the production of food and fat and oil products must be regularly removed from the production premises after the completion of technological operations.

2. The conditions of storage, disposal and destruction of industrial waste must exclude the possibility of contamination of fat-and-oil products, the occurrence of a threat to human life or health.

1. For the purposes of compliance of fat-and-oil products with the requirements of this technical regulation, the manufacturer of fat-and-oil products must develop a program of production control over compliance with the requirements of this technical regulation and organize this control.

2. The program of production control over compliance with the requirements of this technical regulation must contain:

1) the list and values of controlled parameters related to compliance with the requirements for fat and oil products established by this technical regulation;

2) data on production control measures and their frequency;

3) the list and values of controlled safety parameters of raw materials and food additives, packaging materials, finished products.

3. The program of production control over compliance with the requirements of this technical regulation is approved by the head of the organization producing fat and oil products, or by a person authorized in accordance with the established procedure.

1. The storage conditions of food oil and fat products must ensure their safety and security during the shelf life in accordance with the requirements of this technical regulation.

2. The shelf life and storage conditions of food and fat-and-oil products are established by the manufacturer, taking into account that during storage, food and fat-and-oil products comply with the requirements of this technical regulation during the shelf life.

3. It is not allowed to store food oil and fat products together with other products, if this may lead to contamination of food oil and fat products.

4. The design of buildings and premises for the storage of food and fat-and-oil products must ensure the storage conditions for fat-and-oil products established by the manufacturers.

5. Storage rooms for food and fat and oil products with regulated storage conditions and the equipment installed in them must be equipped with measuring devices for monitoring storage conditions.

6. Food oil and fat products stored in storage must be accompanied by shipping documents and documents confirming its safety.

7.Sanitary treatment, disinfection, disinsection and deratization should be carried out regularly in the premises for the storage of food oil and fat products, including refrigerating chambers.

1. Transportation of edible oil and fat products must ensure its safety and security during the shelf life in accordance with the requirements of this technical regulation.

2. Transportation of edible oil and fat products is carried out by vehicles suitable for this purpose. The conditions of carriage are determined by the shipper. They must comply with the conditions established by the manufacturer for the transportation of edible oil and fat products.

3. It is not allowed to transport food oil and fat products together with other products, if this may lead to contamination of food oil and fat products.

4. The design of the cargo compartments of vehicles must ensure the protection of food oil and fat products from contamination.

5. The inner surface of the cargo compartments of vehicles must be made of washable and non-toxic materials. The frequency of sanitary treatment and disinfection of the internal surfaces of the cargo compartments of vehicles is established by the participant of economic activity in the field of transportation of food oil and fat products. The water used for washing the cargo compartments of vehicles must meet the requirements for drinking water established by the relevant technical regulations.

6. The transported edible oil and fat products must be accompanied by shipping documents.

1. Storage and transportation of non-food fat-and-oil products must ensure their safety during the storage period in accordance with the requirements of this technical regulation.

2. The storage conditions and storage periods of non-food fat-and-oil products are established by the manufacturer.

During the sale of fat-and-oil products, its safety must be ensured during the shelf life - for food fat-and-oil products, the shelf life-for non-food fat-and-oil products, in accordance with the requirements of this technical regulation.

1. The assessment of compliance of fat and oil products with the requirements of this technical regulation (hereinafter referred to as the conformity assessment) is carried out in the following forms:

1) confirmation (declaration) of compliance with fat and oil products;

2) state control (supervision);

3) state registration of fat-and-oil products of a new type.

2. Conformity assessment of non-industrial fat-and-oil products intended for release into circulation, as well as the processes of selling these products, is carried out in the form of state control (supervision) over compliance with the requirements for fat-and-oil products established by this technical regulation and other technical regulations of the Customs Union, which apply to it.

3. The assessment of compliance of the processes of production, storage, transportation and sale of fat-and-oil products with the requirements of this technical regulation is carried out in the form of state control (supervision) over compliance with the requirements for fat-and-oil products established by this technical regulation and other technical regulations of the Customs Union, which apply to it.

4. Conformity assessment of fat-and-oil products of a new type is carried out in the form of state registration established by the technical regulations of the Customs Union "On food safety".

1. An applicant for assessing the conformity of fat and oil products may be a legal entity or an individual registered in the territory of a member state of the Customs Union in accordance with its legislation as an individual entrepreneur, who is a manufacturer or seller or a person authorized by the manufacturer.

(Item in the wording introduced from January 15, 2016 by the decision of the EEC Council of April 23, 2015 N 39. - See the previous version)

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

3. The item has become invalid since January 15, 2016 - the decision of the EEC Council of April 23, 2015 N 39. - See the previous version.

1.Fat and oil products that are put into circulation in the customs territory of the Customs Union are subject to declaration of conformity.

2. Declaration of compliance of fat and oil products with the requirements of this technical regulation is carried out by adopting, at the applicant's choice, a declaration of compliance on the basis of their own evidence and (or) on the basis of evidence obtained with the participation of a certification body and (or) an accredited laboratory (center) (hereinafter referred to as a third party) included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union.

3. Declaration of conformity of fat and oil products is carried out according to one of the declaration schemes 1D, 2D, 3D, 4D, 6D established by the legislation of the Customs Union, at the applicant's choice, according to the Regulation on the procedure for applying standard schemes for assessing (confirming) compliance with the requirements of the technical regulations of the Customs Union, approved by the Decision of the Customs Union Commission of April 7, 2011 N 621.

4. If raw materials of animal origin were used in the production of food oil and fat products, for which there are documents confirming its safety (including veterinary certificates), then when shipping and selling such products, registration of veterinary certificates for it is not required.

5. The validity period of the declaration is established by the applicant in accordance with the provisions of the technical regulations of the Customs Union "On food safety" and should not exceed five years.

6. When changing the mandatory requirements for fat and oil 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.

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

1. Fat-and-oil products that meet the requirements of this technical regulation of the Customs Union and have passed the conformity assessment (confirmation) procedure in accordance with Chapter 6 of this technical regulation of the Customs Union must be marked with a single product circulation mark on the market of the member states of the Customs Union.

2. Marking with a single sign of the circulation of products on the market of the member states of the Customs Union is carried out before the release of fat and oil products into circulation on the market.

3. A single product circulation mark on the market of the member states of the Customs Union is applied to the packaging and accompanying documentation attached to the products.

A single product circulation mark on the market of the member states of the Customs Union is applied in any way that provides a clear and clear image during the entire shelf life of fat-and-oil products.

4. Marking of fat-and-oil products with a single product circulation mark on the market of the member states of the Customs Union indicates its compliance with the requirements of all technical regulations of the Customs Union that apply to it.

State control (supervision) over the compliance of fat and oil products, their production, storage, transportation and sale processes with the requirements of this technical regulation is carried out in accordance with the legislation of the member states of the Customs Union.

Members of the Customs Union Commission:

From the Republic of Belarus

S. Rumas

From the Republic of Kazakhstan

U. Shukeev

From the Russian Federation

I. Shuvalov

The text of the List of standards, as a result of the application of which, on a voluntary basis, compliance with the requirements of the technical regulations of the Customs Union "Technical Regulations for fat and oil products" (TR CU 024/2011).

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 regulations of the Customs Union "Technical Regulations for fat and oil products" (TR CU 024/2011) and the assessment (confirmation) of product conformity.

Revision of the document taking into account

changes and additions have been prepared

JSC "Codex"