Technical Regulations of the Customs Union "On the safety of meat and meat products "
(TR CU 034/2013)

This technical regulation 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.

This technical regulation establishes safety requirements for slaughter products and meat products that are mandatory for application and execution in the customs territory of the Customs Union and related requirements for the processes of production, storage, transportation, sale and disposal, as well as requirements for labeling and packaging of slaughter products and meat products to ensure the free movement of products put into circulation in the customs territory of the Customs Union.

If other technical regulations of the Customs Union have been adopted with respect to slaughter products and meat products, establishing safety requirements for slaughter products and meat products, related requirements for the processes of production, storage, transportation, sale and disposal, as well as requirements for labeling and packaging of slaughter products and meat products, then slaughter products and meat products, related processes of production, storage, transportation, sale and disposal, as well as their labeling and packaging must comply with the requirements of all technical regulations of the Customs Union, which apply to them.

1. This technical regulation is designed to protect human life and health, the environment, animal life and health, prevent actions that mislead consumers of slaughter products and meat products regarding their purpose and safety, and applies to slaughter products and meat products put into circulation in the customs territory of the Customs Union, as well as the processes of their production, storage, transportation, sale and disposal.

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

a) slaughter products and meat products:

meat;

by-products;

raw fat and its processed products, including animal ghee;

blood and its processed products;

bone and its processed products;

meat of mechanical deboning (additional deboning);

intestinal raw materials;

raw materials containing collagen and products of its processing (including gelatin);

meat and meat-containing products from meat;

meat and meat-containing sausage products;

meat and meat-containing semi-finished products and culinary products;

canned meat and meat-containing products;

meat and meat-containing broths;

dry meat and meat-containing products;

products made from lard;

slaughter products for baby food;

meat products for baby food;

b) the processes of production, storage, transportation, sale, disposal of slaughter products and meat products.

3. This technical regulation establishes mandatory requirements for the labeling and packaging of slaughter products and meat products in the customs territory of the Customs Union, supplementing the requirements of the technical regulation of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011), approved by the Decision of the Customs Union Commission of December 9, 2011 N 881 (hereinafter - the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011)), and the technical regulations of the Customs Union "On Packaging Safety" (TR CU 005/2011), approved by the Decision of the Customs Union Commission of August 16, 2011 N 769 (hereinafter-the technical regulations of the Customs Union " On packaging Safety "(TR CU 005/2011)), and not contradicting them.

4. This technical regulation does not apply to the following products, as well as related process requirements:

a) slaughter products and meat products produced by citizens at home and (or) in personal subsidiary farms or by citizens engaged in animal husbandry, as well as the processes of production, storage, transportation and disposal of slaughter products and meat products intended only for personal consumption and not intended for release into circulation in the customs territory of the Customs Union;

b) specialized meat products (with the exception of meat products and slaughter products for baby food) made using or based on slaughter products;

c) poultry meat and products of its processing, as well as food products, in the formulation of which poultry meat and products of its processing together exceed the slaughter products of other productive animals by weight;

d) food additives and biologically active additives to food, medicines, animal feed, products not intended for food purposes, which are made using or based on slaughter products;

e) food products of food enterprises (public catering), manufactured using or based on slaughter products, intended for sale in the provision of services, as well as the processes of sale of said food products;

f) food products in which, according to the recipe, the content of meat ingredients is less than 5 percent;

g) the processes of production, storage, transportation and disposal of slaughter products and non-industrial meat products intended for release into circulation in the customs territory of the Customs Union.

5. For the purposes of applying this technical regulation, the concepts established by the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011), approved by the Decision of the Customs Union Commission of December 9, 2011 N 880 (hereinafter - the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011)), the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011), as well as the following concepts and their definitions are used:

"boneless meat" - meat in the form of pieces of arbitrary shape, of various sizes and weights, representing a set of muscle and connective tissues with or without the inclusion of adipose tissue;

"boneless semi-finished product" - a lump semi-finished product made from boneless meat;

"broth" - meat products made by cooking slaughter products with or without the addition of non-meat ingredients, followed by thickening of the liquid phase obtained after separating the slaughter products from it and (or) drying or without them;

"cooked-baked meat products" - meat products subjected to roasting, baking and cooking or any combination of these processes during the manufacturing process;

"cooked-smoked sausage product" - a sausage product subjected to pre-smoking, cooking and additional smoking during the manufacturing process;

"boiled sausage product" - a sausage product subjected to heat treatment during the manufacturing process, including drying, roasting and cooking, or only cooking;

"boiled sausage product for baby food" - boiled sausage product intended for feeding children from 3 years old;

"cooked meat products" - meat products subjected to heat treatment during the manufacturing process, including drying, roasting and cooking, or only cooking;

"veterinary confiscation" - the carcass, parts of the carcass and organs of the animal recognized by the state veterinary control (supervision) bodies as unsuitable for food purposes, subject to gratuitous withdrawal;

"canned ham" - canned meat made from non-meat and salted meat ingredients made from pieces of veneered meat weighing from 50 g in the form of a monolithic structure with jelly that retains its shape when removed from the jar and can be sliced;

"homogenized canned food for baby food" - canned food for baby food intended for feeding children from 6 months old, containing at least 80 percent of particles up to 0.3 mm in size and not more than 20 percent of particles up to 0.4 mm in size;

"fried sausage product" - a sausage product subjected to frying during the manufacturing process;

"fried meat products" - meat products subjected to frying during the manufacturing process;

"food gelatin" is a product of processing of collagen-containing raw materials in the form of a protein substance that has a gelling ability;

"veined meat" is boneless meat with a given ratio of muscle, connective and adipose tissue;

"raw fat" is a product of slaughter in the form of adipose tissue separated from the carcass and internal organs;

"frozen meat products" - meat products subjected to refrigeration treatment to a temperature not exceeding minus 8°C at any point of measurement;

"frozen meat" - fresh or chilled meat subjected to refrigerating treatment to a temperature not exceeding minus 8°C at any point of measurement;

"frozen block of meat" - frozen meat of the same type and name, formed in the form of a block of a certain shape and size;

"frozen block of offal" - frozen offal of the same type and name, formed in the form of a block of a certain shape and size;

"zelts" is a sausage product made of heat-treated ingredients that has a heterogeneous structure, with the inclusion of pieces of meat and non-meat ingredients;

"blood sausage" is a sausage product made with the addition of food blood and (or) products of its processing and having a color on the section from dark red to dark brown;

"liver sausage" is a sausage product made of heat-treated ingredients that has a soft consistency and retains its shape when slicing, the recipe of which includes cooked, and (or) blanched, and (or) non-heat-treated food offal;

"sausage product" - meat products made from a mixture of crushed meat and non-meat ingredients, formed into a sausage casing, bag, mold, mesh or otherwise, subjected to heat treatment or not subjected to heat treatment until ready for use;

"sausage product from heat-treated ingredients" - a sausage product made from a mixture of crushed meat and non-meat ingredients, the recipe of which includes boiled or blanched meat ingredients subjected to subsequent heat treatment until ready for use;

"canned food" - meat products in hermetically sealed consumer containers, subjected to sterilization or pasteurization, which provide microbiological stability and the absence of viable pathogenic microflora, and suitable for long-term storage;

"smoked-boiled meat products" ("cooked-smoked meat products") - meat products subjected to pre-smoking, cooking and additional smoking during the manufacturing process;

"smoked and baked meat products" - meat products subjected to pre-smoking, cooking and (or) baking during the manufacturing process;

"bone" is a slaughter product in the form of raw bone obtained by deboning meat on bones and offal;

"blood" is the product of slaughter in the form of blood collected during the slaughter process, subject to the conditions of its belonging to certain carcasses;

"coarse-ground canned food for baby food" - canned food for baby food intended for feeding children from 9 months old, containing at least 80 percent of particles up to 3 mm in size and not more than 20 percent of particles up to 5 mm in size;

"krupnokuskovy boneless (meat-bone) semi-finished product" - a boneless (meat-bone) semi-finished product made in the form of a piece of meat weighing more than 500 g;

"culinary product" is a meat (meat-containing) semi-finished product that has been heat-treated to full culinary readiness during the manufacturing process;

"lump semi-finished product" - a meat semi-finished product made in the form of a piece or pieces of meat weighing more than 10 g;

"lump canned food" - canned food made from meat and non-meat ingredients, crushed into pieces weighing more than 30 g, stewed in its own juice, sauce, broth or jelly;

"small-lump boneless (meat-bone) semi-finished product" - a boneless (meat-bone) semi-finished product made in the form of pieces of meat weighing from 10 to 500 g inclusive;

"meat products for baby food" - meat products intended for baby food (for young children from 6 months 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;

"meat products" - food products made by processing (processing) of slaughter products, without the use or with the use of ingredients of animal and (or) vegetable, and (or) mineral, and (or) microbiological, and (or) artificial origin;

"meat ingredient" - an integral part of the recipe of a food product that is a product of slaughter or a product obtained as a result of processing of slaughter products, and which does not contain bone in the process of making sausage products (with the exception of sausage products made from heat-treated ingredients, the technological features of the production of which allow cooking meat on the bone with subsequent separation of the bone and the use of broth), or contains bone inclusions (when using meat of mechanical deboning (doubling)), or it contains a bone (when making products from an anatomically whole piece of meat on the bone);

"meat semi-finished product" - meat products, the mass fraction of meat ingredients of which is more than 60 percent, which is made from meat on the bone or boneless meat in the form of pieces or minced meat, with or without the addition of non-meat ingredients, is intended for retail sale and requires heat treatment before use to culinary readiness;

"meat product" - meat products that are made with or without the use of non-meat ingredients and the mass fraction of meat ingredients of which is more than 60 percent;

"canned meat for baby food" - canned food that is intended for feeding children, made with or without the use of non-meat ingredients and the mass fraction of meat ingredients of which is more than 40 percent;

"mechanical deboning meat" - boneless meat in the form of a pasty mass with a mass fraction of bone inclusions of no more than 0.8 percent, obtained by separating muscle, connective and (or) adipose tissue (the remainder of muscle, connective and (or) adipose tissue) from bone mechanically, without adding non-meat ingredients;

"meat on the bone" - meat in carcasses, half-carcasses, quarters, cuts or in the form of pieces of various sizes and weights, of any shape, representing a set of muscle, connective and bone tissues, with or without the inclusion of adipose tissue;

"meat" is a product of slaughter in the form of a carcass or part of a carcass, representing a set of muscle, fat, connective tissues, with or without the inclusion of bone tissue;

"meat and bone semi-finished product" - a lump semi-finished product made from meat on bone with a set ratio of boneless meat and bone;

"meat-growing canned food for baby food" - meat-containing canned food for baby food, which are made using ingredients of vegetable origin and the mass fraction of meat ingredients of which is from 18 to 40 percent inclusive;

"meat-vegetable product" is a meat-containing product that is made using ingredients of vegetable origin and the mass fraction of meat ingredients of which is from 30 to 60 percent inclusive;

"meat-containing canned food for baby food" - canned food that is intended for feeding children, is made using non-meat ingredients and the mass fraction of meat ingredients of which is from 5 to 40 percent inclusive;

"meat-containing semi-finished product" - meat products, the mass fraction of meat ingredients of which is from 5 to 60 percent inclusive, which is made from meat on the bone or boneless meat or minced meat with the addition of non-meat ingredients, is intended for sale in retail and requires heat treatment before use to culinary readiness;

"meat-containing product" - meat products that are made using non-meat ingredients and the mass fraction of meat ingredients of which is from 5 to 60 percent inclusive;

"non-meat ingredient" is an integral part of the recipe of a food product that is not a slaughter product or a product obtained as a result of processing of slaughter products;

"boneless meat" is boneless meat with a natural ratio of muscle, connective and adipose tissue;

"neutralization" is the process of processing slaughter products approved by the veterinary service for use with restrictions, which is carried out under the supervision of a specialist in the field of veterinary medicine in order to bring them into compliance with the requirements of this technical regulation;

"chilled meat" - fresh meat subjected to refrigeration treatment to a temperature from minus 1.5°C to plus 4°C at any point of measurement;

"chilled by-products" - by-products subjected to refrigeration treatment after slaughter and their isolation to a temperature from minus 1.5°C to plus 4°C at any point of measurement;

"breaded semi-finished product" - a lump or chopped semi-finished product, the surface of which is covered with a breading ingredient or a mixture of breading ingredients;

"fresh meat" - meat obtained immediately after slaughter, having a temperature of at least plus 35°C at any point of measurement;

"batch of animals" - a certain number of animals of the same species that arrived at the production facility from one farm in a certain period of time, accompanied by shipping documentation and a veterinary certificate;

"pasteurized canned food" - canned food subjected to heating at a temperature of less than 100°C during the manufacturing process and corresponding to the requirements of industrial sterility established by this technical regulation for pasteurized canned food, the storage conditions of which ensure microbiological stability;

"pasteurized meat (meat-containing) sausages for baby food" - sausage products for baby food intended for feeding children from one and a half years old, made of minced sausage, which is formed into a sausage shell with a diameter of no more than 22 mm and subjected to heat treatment until ready for use, and pasteurized in a sealed package;

"pate" is a sausage product made of heat-treated ingredients that has a smearing consistency;

"pate canned food" - canned food in the form of a viscoplastic homogeneous mass of a smearing consistency or a mass of a smearing consistency with inclusions, made from meat and non-meat ingredients with the addition of food by-products;

"semi-smoked sausage products for baby food" - semi-smoked sausage products intended for feeding children from 6 years old;

"semi-smoked sausage products" - sausage products subjected to roasting or drying, cooking, smoking and, if necessary, drying during the manufacturing process;

"semi-finished product in dough" - a stuffed semi-finished product made from dough and filling in the form of minced meat, or lumpy meat ingredients, or lumpy meat and non-meat ingredients;

"semi-finished products for baby food" - meat and meat-containing semi-finished products intended for feeding children from one and a half years old;

"meat product" - meat products made from various parts of the carcass, subjected to salting and heat treatment or without heat treatment until ready for use;

"lard product" - meat products made from pork subcutaneous fat, in the skin or without it, with cuts of muscle tissue or without muscle tissue, during the manufacturing process, subjected or not subjected to salting, cooking, smoking, baking or a combination of these processes;

"raw fat processing product" - meat products obtained during the processing of fat-containing slaughter products;

"product of processing of collagen-containing raw materials" - meat products, including dry animal proteins, including hydrolysates and gelatin;

"bone processing product" - meat products obtained during the processing of bone and bone residue, including skimmed bone and bone hydrolysate;

"blood processing product" - meat products obtained in the process of blood processing, including dry blood, light albumin (dry serum or dry blood plasma), black albumin, products based on shaped blood elements;

"slaughter product" - unprocessed food products of animal origin obtained as a result of slaughter of productive animals under industrial conditions and used for further processing (processing) and (or) sale, including meat, offal, raw fat, blood, bone, mechanically deboned meat, collagen-containing and intestinal raw materials;

"slaughter product approved by the veterinary service for use with restrictions" - a slaughter product whose use for food purposes is allowed after neutralization;

"slaughter products for baby food" - slaughter products intended for the production of meat products for baby food;

"puree-like canned food for baby food" - canned food for baby food intended for feeding children from 8 months old, containing at least 80 percent of particles up to 1.5 mm in size and not more than 20 percent of particles up to 3 mm in size;

"thawed meat" - frozen meat, heated to a temperature not lower than minus 1.5°C at any point of measurement;

"thawed offal" - frozen offal, heated to a temperature not lower than minus 1.5°C at any point of measurement;

"vegetable-meat product" is a meat-containing product that is made using ingredients of vegetable origin and the mass fraction of meat ingredients of which is from 5 to 30 percent inclusive;

"vegetable and meat canned food for baby food" - meat-containing canned food for baby food, which are made using ingredients of vegetable origin and the mass fraction of meat ingredients of which is from 5 to 18 percent inclusive;

"recipe of meat products" - a complete list of components used in the production of meat products, documented by the manufacturer, indicating the number of meat and non-meat ingredients, including table salt, spices, food additives and added water (including in the form of ice, broths, brines), according to which the belonging of meat products to the groups of meat, meat-containing, meat-vegetable or vegetable-meat products is established;

"chopped canned food" - canned food made from pieces of meat ranging in size from 16 to 25 mm, in the form of a monolithic mass of meat and non-meat ingredients, evenly mixed with jelly and fat;

"chopped meat semi-finished product" is a meat semi-finished product made from crushed meat or crushed meat and non-meat ingredients with or without the addition of table salt, spices and food additives;

"chopped meat-containing semi-finished product" is a meat-containing semi-finished product made from crushed meat and non-meat ingredients with or without the addition of table salt, spices and food additives;

"sterilized canned food" - canned food subjected to heating at a temperature above 100°C during the manufacturing process and meeting the requirements of industrial sterility for sterilized canned food established by this technical regulation;

"jelly" is a sausage product made from heat-treated ingredients, having a consistency from soft to elastic and made with the addition of more than 100 percent of broth;

"by-products" - slaughter products in the form of internal organs, head, tail, limbs (or parts thereof), meat trimmings, cleaned from bruises, without serous membrane and adjacent tissues, as well as skins and inter-hair parts of pigs;

"dry animal proteins" is a product of processing of collagen-containing raw materials obtained as a result of hydrolysis and drying of collagen-containing raw materials;

"dry product" - meat products made by dehydration by physical method to a residual mass fraction of moisture not more than 10 percent inclusive;

"raw-cured sausage product" - a sausage product subjected to sediment and (or) fermentation during the manufacturing process without the use or with the use of starter cultures and drying;

"raw-cured meat products" - meat products subjected to fermentation without the use or with the use of starter cultures and drying during the manufacturing process;

"raw smoked sausage product" - a sausage product subjected to lees and (or) fermentation during the manufacturing process without using or using starter cultures, cold smoking and drying;

"raw smoked meat products" - meat products subjected to fermentation during the manufacturing process without the use or with the use of starter cultures, cold smoking and drying;

"intestinal raw materials" - the product of slaughter in the form of intestines and other parts of the digestive tract, bladder;

"raw materials containing collagen" - a slaughter product, which includes the protein collagen;

"melted animal fat" - meat products made from raw fat and other fat-containing slaughter products;

"minced meat" is a chopped semi-finished product with a particle size of no more than 8 mm, intended for the manufacture of molded semi-finished products or for sale in retail;

"minced canned food" - canned food made from meat and non-meat ingredients in the form of a monolithic minced meat of a homogeneous or heterogeneous structure that retains its shape when removed from the jar, or in the form of molded products in broth, sauce, fat or jelly;

"stuffed semi-finished product" is a molded semi-finished product, in the manufacture of which some ingredients or a mixture of ingredients are filled or wrapped into other ingredients or mixtures of ingredients;

"molded semi-finished product" - a lump or chopped semi-finished product having a certain geometric shape;

"jelly" is a sausage product made from heat-treated ingredients, having a consistency from soft to elastic and made with the addition of no more than 100 percent of broth.

6. For the purposes of assigning slaughter products and meat products to the objects of technical regulation, in respect of which this technical regulation applies, the identification of slaughter products and meat products is carried out by the applicant, state control (supervision) bodies, customs control bodies, conformity assessment (confirmation) bodies, as well as other interested persons without conducting studies (tests) by comparing the names of slaughter products and meat products specified in the labeling or in the shipping documentation, with the names of slaughter products and meat products provided for in paragraph 5 of this technical regulation.

7. In order to establish the conformity of slaughter products and meat products with their name, the identification of slaughter products and meat products is carried out by comparing the appearance and organoleptic indicators with the signs defined by the standards, as a result of which, on a voluntary basis, compliance with the requirements of this technical regulation is ensured, established by the list of standards used for the purpose of assessing (confirming) compliance with this technical regulation or with certain technical documentation signs, according to which slaughter products and meat products are manufactured.

8. If the slaughter products and meat products cannot be identified on the basis of the information specified in the labeling and in the shipping documentation by visual organoleptic methods, identification is carried out by an analytical method - by checking the compliance of the physical and chemical parameters of slaughter products and meat products with the indicators established in the definition of such products in this technical regulation, as well as the signs specified in the standards, as a result of the application of which, on a voluntary basis, compliance with the requirements of this technical regulation is ensured, established by the list of standards used for the purpose of assessing (confirming) compliance with this technical regulation, and in the technical documentation, in accordance with which slaughter products and meat products are manufactured.

9. Slaughter products and meat products are put into circulation on the market of the member states of the Customs Union and the Single Economic Space (hereinafter referred to as the Member states) if they comply with this technical regulation, as well as other technical regulations of the Customs Union, which apply to them.

10. When handling in the customs territory of the Customs Union, slaughter products are accompanied by a veterinary certificate issued by the authorized bodies of the member state and shipping documentation.

Meat products transported between the member states, controlled by veterinary control (supervision), imported from third countries or produced in the customs territory of the Customs Union, are accompanied by a veterinary certificate issued by the authorized bodies of the member states without conducting a veterinary and sanitary examination, which confirms epizootic well-being.

Each batch of slaughter products and meat products controlled by veterinary control (supervision) is imported into the customs territory of the Customs Union in the presence of a veterinary certificate issued by the competent authority of the country of departure.

11. Slaughter products and meat products that meet the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to them, 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.

12.The circulation on the market of the member states of slaughter products and meat products that do not meet the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to them, including slaughter products and meat products with an expired shelf life, is not allowed.

13. Slaughter products and meat products that are in circulation in the customs territory of the Customs Union during the established shelf life, when used for their intended purpose, must be safe.

14. Slaughter products and meat products must comply with the requirements of this technical regulation and other technical regulations of the Customs Union, which apply to them.

15. Microbiological and hygienic safety standards for slaughter products and meat products (including slaughter products and meat products for baby food) must meet the requirements according to Annexes N 1-3.

16. Meat products that are smoked during the manufacturing process should not contain more than 0.001 mg/kg of benz (a) pyrene.

The presence of benz(a)pyrene in baby food products is not allowed.

17. Physical and chemical parameters of meat products for baby food must meet the requirements according to Appendix N 4.

18. The maximum permissible levels of residues of veterinary (zootechnical) drugs, animal growth stimulants (including hormonal drugs), medicines (including antibiotics), the content of which in slaughter products and meat products is controlled in accordance with the information on their use provided by the manufacturer (supplier) when importing them into the customs territory of the Customs Union or when delivering slaughter products for processing in accordance with the procedure established by the legislation of the member state, must meet the requirements according to Annex N 5.

19. Non-meat ingredients used in the production of meat products must comply with the requirements of the technical regulations of the Customs Union, which apply to them.

20. Manufacturers, sellers and persons performing the functions of foreign manufacturers of slaughter products and meat products are obliged to carry out their production processes in such a way that these products comply with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

21. Production facilities where the processes of slaughter of productive animals, processing (processing) of slaughter products and production of meat products are carried out are subject to state registration in accordance with the provisions of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

22. The organization of production facilities in which the process of production of slaughter products and (or) meat products is carried out, technological equipment and inventory used in the production of slaughter products and meat products, storage conditions and disposal of waste from their production, as well as water used in the process of their production, must comply with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

23. At all stages of the production process of slaughter products and meat products, their traceability should be ensured.

24. Materials that come into contact with slaughter products and meat products during the production process must meet the requirements for the safety of materials that come into contact with food products.

25. Packaging materials for packaging finished products are delivered through corridors or an expedition, bypassing production facilities. It is not allowed to store packaging materials in industrial premises.

26. The process of production of slaughter products includes preparation of productive animals for slaughter, slaughter of productive animals, cutting, deboning and veneering of carcasses, stripping of carcasses, half-carcasses and offal, collection of veterinary confiscations.

27. The process of preparing productive animals for slaughter must comply with the requirements of this technical regulation and the technical regulation of the Customs Union "On Food Safety" (TR CU 021/2011) regarding the processes of obtaining unprocessed food products of animal origin.

28. Productive animals received at the production facility are subject to pre-slaughter veterinary and sanitary inspection and pre-slaughter exposure in accordance with the requirements established by the regulatory legal acts of the Member states.

29. If sick productive animals in a state of agony, forcibly killed productive animals or corpses of productive animals are found in a batch of productive animals, or if the actual presence of heads in a batch of productive animals does not correspond to the number specified in the veterinary document, such a batch of productive animals is immediately placed in a quarantine room until the diagnosis or causes of the discrepancy are established.

30. It is not allowed:

a) send unidentified productive animals, productive animals that have not passed pre-slaughter exposure and pre-slaughter veterinary inspection, as well as productive animals with manure contamination on the skin, to slaughter;

b) return to the owners of productive animals that are sick and (or) suspicious of the disease, productive animals with traumatic injuries, as well as the corpses of productive animals found during acceptance;

c) export (remove) productive animals accepted for slaughter from the territory of the zone of pre-slaughter maintenance and slaughter of productive animals;

d) send the corpses of productive animals and veterinary confiscated items to landfills of solid household waste.

31. If productive animals with signs of an infectious disease are detected at the time of acceptance and pre-slaughter veterinary inspection, the entire batch of productive animals is isolated until a final diagnosis is made.

32. Productive animals are fed for slaughter from the premises (open pens) for pre-slaughter maintenance to the premises for slaughter in such a way as to ensure the rhythmic operation of the slaughter line and prevent cross-contamination.

33. The process of slaughtering productive animals (hereinafter referred to as slaughter) must comply with the requirements of this technical regulation and the technical regulation of the Customs Union "On Food Safety" (TR CU 021/2011) regarding the processes of obtaining unprocessed food products of animal origin.

34. The slaughter process should ensure the identification of slaughter products and the traceability of slaughter products throughout the entire technological process.

35. The slaughter process must ensure compliance with the modes of technological processes of slaughter and the use of technological techniques that exclude contamination of the surface of carcasses.

36. When slaughtering, the following groups of working operations should be separated:

a) group 1 - immobilization, exsanguination, bleaching and skinning (for pigs in the skin - shparka, removal of bristles, singeing and cleaning of carcasses from the remnants of bristles).

The immobilization of productive animals is carried out using means that weaken the sensitivity of productive animals and lose the ability to move with a working heart.

Exsanguination of productive animals is carried out in a way that provides the most complete exsanguination of them;

b) group 2-nutrovka, division of carcasses into half-carcasses, stripping of carcasses, branding and weighing;

c) group 3-processing and processing of by-products (by-products, intestinal raw materials, raw fat, blood, bone, endocrine-enzyme and special raw materials, leather raw materials and non-food raw materials).

37. Fences, equipment and tools used during slaughter should exclude the possibility of transferring contamination to carcasses, half-carcasses and slaughter products.

38. It is necessary to provide for an emergency stop of the slaughter line from the workplaces of veterinary specialists using a technical device (for example, the "stop" button) in case of suspicion or detection of particularly dangerous diseases of productive animals.

39. For the collection of veterinary seizures, it is necessary to equip separate descents or special containers that exclude unauthorized access, painted in different colors and marked.

40. Blood for food purposes is collected no later than 3 minutes after immobilization of a productive animal using a sterile hollow knife with a hose in a sterile marked container. It is allowed to collect blood from no more than 10 productive animals in one container.

The blood is sent for processing (processing) no later than 2 hours after the slaughter of a productive animal.

41. Nutrovka of carcasses is made no later than 45 minutes for cattle and pigs and no later than 30 minutes for small cattle after the end of the process of exsanguination of a productive animal.

At the same time, contamination of the surface of carcasses with the contents of the stomach and intestines is not allowed.

In the process of nutrovka carcasses, the knife is replaced at least once every 30 minutes with another, sanitized.

42. Hands, chain mail gloves and aprons are washed as they become dirty, but at least once every 30 minutes.

43. The slaughter products extracted during the nutting process are sent for processing (processing) no later than 15 minutes after their extraction from the carcass.

44. In the process of sawing carcasses and extracting the spinal cord, its integrity is not violated.

45. The blade of the saw used in the process of sawing carcasses is subjected to sanitary treatment at least after 1 hour of work.

46. In the process of cleaning the carcasses (half-carcasses) of all types of productive animals, bruises, hemorrhages and contaminated areas are removed.

47. The process of cleaning offal from bruising, and the process of removing the serous membrane and adjacent tissues should be completed no later than 3 hours after the slaughter of a productive animal, including transfer to cooling or freezing.

48. It is not allowed to carry out the processes of stripping wool offal in a room for slaughtering productive animals, except for carrying out these operations with respect to all types of offal in a separate room.

49. Cutting of carcasses (half-carcasses, quarters, cuts), their deboning and veining are carried out at an air temperature not higher than plus 12°C.

50. For the purpose of disinfection, the replacement of tools necessary for the implementation of the processes of deboning and veining is carried out as they become dirty, but at least once every 30 minutes.

51. The bone and the product of its processing for the production of melted animal fat are sent for processing (processing) no later than 6 hours after deboning. When processing is delayed, the bone is placed in a cooled room, the shelf life of which at a storage temperature of no more than plus 8°C is no more than 24 hours.

52. Collagen-containing raw materials without bones may be preserved with table salt or other means permitted for these purposes and stored in closed containers.

53. After slaughter, carcasses and other slaughter products are subject to veterinary and sanitary examination and branding in accordance with the requirements established by the regulatory legal acts of the Member States.

54. If diseases of productive animals are detected after slaughter, a veterinary stamp is applied to the carcass, indicating the method of its neutralization or disposal.

55. If pathological changes characteristic of infectious and invasive diseases are detected during the deboning and veining of meat and offal, the slaughter products are placed in an isolated chamber until the results of laboratory tests are obtained. At the same time, appropriate sanitary treatment (disinfection) of tools, equipment and industrial (special) clothing is carried out.

56. Neutralization of slaughter products approved by the veterinary service for use with restriction is carried out in separate premises using equipment located in such a way as to exclude cross-flows of movement of slaughter products and neutralized slaughter products.

Their further processing is carried out in the production premises at the end of the shift or in a separate shift under the supervision of a specialist of the veterinary service. At the end of the work, sanitary treatment (disinfection) of the premises, equipment and inventory is carried out.

57. The process of production of slaughter products for baby food is carried out at the beginning of a shift or in a separate shift, provided that the technological equipment and inventory are pre-washed and disinfected.

58. The slaughter of wild (commercial) productive animals is carried out in accordance with the legislation of the Member State.

59. Slaughter products used in the production of meat products must comply with the requirements of this technical regulation and the technical regulation of the Customs Union "On Food Safety" (TR CU 021/2011).

60. Unidentified slaughter products located at the production facility are subject to disposal.

61. Preparation of by-products, including defrosting, inspection, washing, stripping and veneering, is carried out in separate rooms or in specially designated areas of the production room.

62. The production of meat products from offal and blood is carried out in a separate room.

It is allowed to produce these products indoors and on equipment for the production of sausage products, provided that their production is consistent with the washing of technological equipment and inventory.

63. Preparation of the intestinal lining is carried out in a separate room or on areas separated by a partition in premises for the production of sausage products with an air temperature not higher than plus 12°C.

64. Veterinary and commodity stamps and stamps are removed, with the exception of stamps and stamps made with food dyes allowed for labeling slaughter products without subsequent removal.

65. Knives not used during the technological process are stored in a sterilizer or in a specially designated place.

66. Slaughter products sent for grinding and (or) processing must have a temperature no higher than plus 4°C at any point of measurement, with the exception of fresh meat.

67. The grinding of meat and offal, the preparation of minced meat and the filling of shells (forms) are carried out at an air temperature not higher than plus 12°C.

68. For the production of gelatin, it is prohibited to use collagen-containing raw materials subjected to the tanning process (curing of skins with vegetable tannins, chromium salts or substances such as aluminum salts, iron (III) salts, silicic acid salts, aldehydes and quinones or other synthetic hardeners).

69. For the production of melted animal fat, raw fat is used, processed no later than 2 hours after its collection in the nutrovka process.

70. Sodium nitrite (potassium nitrite) is used only in the form of nitrite-salt (salt-nitrite) mixtures with a mass fraction of sodium nitrite (potassium nitrite) of no more than 0.9 percent.

It is not allowed to use 2 or more nitrite-salt (salt-nitrite) mixtures simultaneously in the production of meat products of the same name.

It is not allowed to use nitrite-salt (salt-nitrite) mixtures for slaughter products and meat products that are sold in an unprocessed form.

71. Preparation of non-meat ingredients, including weighing and packing, is carried out in separate rooms.

72. The supply of fuel (sawdust, firewood) to the thermal department through the production premises during the production of meat products is not allowed.

73. In the production of meat and meat-containing sausage products and meat products, the following requirements must be observed:

a) meat aging during salting is carried out in rooms with an air temperature not higher than plus 4°C, except for the use of technological equipment with a built-in cooling system in the salting process;

b) preparation of brines and packaging (preparation) of non-meat ingredients is carried out in the amount necessary to ensure no more than 1 shift of work of the production facility;

c) the heat treatment of sausage products and meat products is carried out on special equipment equipped with devices for temperature control (including in the center of the product, except for smoked and dried products) and relative humidity or only temperature (for heat treatment in water).

74. In the production of meat and meat-containing semi-finished products, the following requirements must be observed:

a) the production of meat and meat-containing semi-finished products intended for sale, including at public catering enterprises, with the use of sodium nitrite (potassium nitrite)is not allowed;

b) fast-freezing equipment for freezing semi-finished products is allowed to be installed in the room in which their packaging and packaging is carried out;

c) it is not allowed to produce semi-finished products with a temperature above plus 6°C at any point of measurement.

75. When producing canned food, the following requirements must be observed:

a) consumer containers for canned food are checked for tightness at least 3 times per shift, as well as after each adjustment, repair or replacement of equipment parts;

b) the time from the moment of sealing of consumer containers to the beginning of heat treatment of canned food should not exceed 30 minutes;

c) the duration of the technological process of canned food production from the process of veneering or grinding of slaughter products to sterilization or pasteurization should not exceed 2 hours for sterilized and 1 hour for pasteurized canned food, without taking into account the time of the salting process;

d) the temperature of the blanched raw materials before packaging in consumer containers should be at least plus 40°C;

e) the manufacturer performs heat treatment of canned food according to the sterilization or pasteurization regimes that ensure the safety of the finished product, in accordance with the requirements of industrial sterility provided for in Annex N 2 to this technical regulation;

f) the shelf life of canned food is established by the manufacturer taking into account the group of canned food, the properties of the consumer packaging used and the magnitude of the achieved sterilizing effect;

g) documents that contain the parameters of sterilization or pasteurization recorded on data carriers are documents of strict accountability and must be stored by the manufacturer for a period exceeding the shelf life of the product by at least 3 months;

h) the duration of holding canned food in the manufacturer's warehouse to establish microbiological stability and safety should be at least 11 days.

76. The production of meat products for the nutrition of children of the first year of life is carried out at specialized production facilities, or in specialized workshops, or on specialized technological lines.

77. The production of meat products for the nutrition of children from 1 to 3 years of age, preschool and school age can be carried out at specialized production facilities, or in specialized workshops, or on specialized technological lines, or on technological equipment for the production of general-purpose meat products at the beginning of a shift or in a separate shift after their washing and disinfection.

78. In the production of meat products for baby food for children of all age groups, the use of phosphates, flavor enhancers, benzoic, sorbic acids and their salts, as well as complex food additives containing phosphates, flavor enhancers, benzoic, sorbic acids and their salts is not allowed.

79. In the production of meat products for baby food for children of all age groups, the use of food (food) raw materials containing genetically engineered organisms (GMOs) is not allowed.

80. In the production of meat products for baby food for children of all age groups, it is not allowed to use food (food) raw materials obtained with the use of pesticides specified in the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

81. In the production of meat products for the nutrition of children from 6 months to 3 years, it is not allowed to use food (food) raw materials, the list of which is established by the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

82. In the production of meat products for the nutrition of preschool children (from 3 to 6 years) and school age (from 6 years and older), it is not allowed to use food (food) raw materials, the list of which is established by the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

83. In the production of meat products for baby food for children of all age groups, the use of slaughter products with a total phosphorus content of more than 0.2 percent is not allowed.

84. In the production of meat products for the nutrition of preschool children (from 3 to 6 years) and school age (from 6 years and older), the use of fresh and frozen blood delivered from other production facilities is not allowed.

85. In the production of canned food for baby food for children of all age groups, the duration of their exposure in the manufacturer's warehouse to establish microbiological stability and safety should be at least 21 days.

86. At all stages of production of minced meat (meat-containing) semi-finished products for baby food for preschool children (from 3 to 6 years) and school age (from 6 years and older), the temperature of minced meat should not be higher than plus 3°C.

87. In the production of canned food for baby food for children from 6 months to 3 years, packaging is carried out in consumer containers with a capacity of no more than 0.25 cubic meters.

88. Manufacturers, sellers and persons performing the functions of foreign manufacturers of slaughter products and meat products are obliged to carry out the processes of their storage, transportation and sale in such a way that these products comply with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

89. The processes of storage, transportation and sale of slaughter products and meat products must comply with the requirements of this technical regulation, as well as the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

90. The processes of disposal of slaughter products and meat products must comply with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

91. Materials in contact with slaughter products and meat products during their storage, transportation and sale must meet the requirements for the safety of materials in contact with food products.

92. During storage, fresh and chilled meat (carcasses, half-carcasses, quarters) is in a vertical suspended state without contact with each other.

93. In cold storage rooms, products are placed in stacks on racks or pallets, the height of which should be at least 8-10 cm from the floor. The products are located at a distance of at least 30 cm from the walls and cooling devices. There should be passages between the stacks that provide unhindered access to the products.

94. Refrigerating chambers for refrigerating processing and storage of slaughter products and meat products are equipped with thermometers and (or) means of automatic temperature control in the chamber, as well as means for recording temperature.

95. Products of slaughter during storage are grouped by type, purpose (sale or processing (processing)) and the thermal state (chilled, frozen).

96. An increase in the air temperature in refrigerating chambers during their storage during loading or unloading of slaughter products is allowed by no more than 5°C, fluctuations in the air temperature during storage, transportation and sale should not exceed 2°C.

97. It is not allowed to store chilled and frozen products in uncooled rooms before loading into a vehicle and (or) container.

98. During transportation, carcasses, half-carcasses and quarters are transported in a vertical suspended state, excluding their contact. Carcasses, half-carcasses and quarters in the frozen state are allowed to be transported in a stacked form, excluding contamination of the surface of the carcasses.

99. The use of vehicles and containers for the transportation of slaughter products and meat products after the transportation of productive animals in them is not allowed.

Transportation of productive animals to the production facility is carried out by specialized or specially equipped transport.

Vehicles and containers intended for the transportation of slaughter products and meat products are equipped with means that allow observing and registering the established temperature regime.

100. Transportation of slaughter products and meat products in bulk without the use of transport and (or) consumer packaging, with the exception of bone intended for the production of gelatin, is not allowed.

101. After the end of the transportation process, vehicles and containers are subjected to sanitary treatment (disinfection).

102. In the process of storage, transportation and sale, thawing of frozen slaughter products and meat products is not allowed.

103. At retail and wholesale trade enterprises, re-packaging of slaughter products and meat products previously packed under vacuum or in a modified atmosphere is not allowed.

104. Packaging (including capping agents) of slaughter products and meat products must comply with the requirements of the technical regulations of the Customs Union "On packaging Safety" (TR CU 005/2011).

105. Materials in contact with slaughter products and meat products must ensure their safety and the immutability of identification signs when handling slaughter products and meat products in the customs territory of the Customs Union during the expiration date.

106. The labeling of slaughter products and meat products must comply with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011),as well as the requirements established by paragraphs 107-126 of this technical regulation.

107. In order to avoid actions that mislead consumers (purchasers):

a) labeling containing information about the distinctive features of slaughter products and meat products (for example, "high quality meat", "marbled meat", "halal", "kosher meat") must comply with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011);

b) it is not allowed to label general-purpose meat products using invented names that are associatively perceived as meat products for baby food (for example, sausages "Baby", sausage "Karapuzik", "Krepysh", "Toptyzhka");

c) it is not allowed to label meat products using invented names that are identical or confusingly similar to the invented names of meat products established by interstate (regional) standards, with the exception of meat products manufactured according to these standards (for example, "Doctor's", "Amateur", "Moscow", "Granular", "Dairy");

d) it is allowed to use generally accepted names formed on an anatomical basis (for example, "brisket", "bacon", "neck", "knuckle"), a characteristic pattern on the section (for example, "servelat", "salami", "ham"), the type of prescription components used (for example, "pork", "beef", "pork", "beef") or widely used in cooking and public catering (for example, "pastrami", "balyk", "kupaty", "steak").

108. As part of the labeling of meat products, it is not allowed to use the words "made from chilled raw materials" or similar words in the sense of the use of slaughter products of a different thermal state, other than chilled, in the manufacture of meat products.

109. In the name of meat products, information about the group (for example, "meat", "meat-containing", "meat-growing", "vegetable-meat") and the type (for example, "sausage product", "meat product", "semi-finished product", "culinary product", "canned food", "lard product", "dry product", "broth") of meat products is indicated or placed in close proximity to the name.

110. In the case of using mechanical deboning meat (additional deboning) in the manufacture of meat products, information about this is indicated in the composition of such products (for example, "mechanical deboning meat").

111. In the labeling of meat products, water is indicated in the composition of such products with any method of adding it (in the form of ice, brine, solution, etc.).

112. The labeling of meat products in the composition of such products should not contain the name of complex food additives, as well as marinades and brines without specifying the components included in them.

113. In the labeling of sausage products and meat products, the presence of starter cultures of microorganisms is indicated in the composition of such products and products, if starter cultures of microorganisms were used in the production of sausage products and meat products.

114. In the labeling of slaughter products and meat products treated with enzyme preparations, the composition of such products and products should contain information about the use of these drugs, if the activity, including residual, of the enzyme preparation in the finished product is preserved.

115. The labeling of slaughter products and meat products packed under vacuum or in a modified atmosphere should contain relevant information (for example, "packed under vacuum", "packed in a modified atmosphere").

116. If the manufacturer of slaughter products and meat products coming for sale to retail and wholesale trade enterprises assumes their further packaging in the process of sale in consumer packaging with a change in their quantity and (or) the type of their packaging, then the labeling of such slaughter products and meat products should contain information about the shelf life before opening the package and after opening the package (violation of its integrity), but within the general shelf life.

In the absence of such information in the labeling of slaughter products and meat products, it is not allowed to change their quantity and (or) the type of packaging of slaughter products and meat products received for sale at retail and wholesale enterprises.

The labeling of slaughter products and meat products packed in the process of sale with a change in the quantity and (or) type of packaging must additionally indicate information about the date of their packaging and expiration date, except in cases when slaughter products and meat products are packed in the presence of the consumer at retail and wholesale enterprises.

117. The marking of meat in carcasses, half-carcasses, quarters and cuts must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) an impression of the veterinary stamp is applied directly to the carcass, half-carcass and quarter in accordance with the requirements established by the regulatory legal acts of the member states in the field of veterinary medicine;

b) directly on the carcass, half-carcass and quarter, it is allowed to additionally apply an impression of the commodity brand;

c) the following information is indicated in the shipping documentation for unpacked slaughter products:

the type of meat of a productive animal from which the slaughter product was obtained, the name of the slaughter product, the thermal state of carcasses, half-carcasses, quarters and cuts ("chilled", "frozen"), the anatomical part of the carcass (for cuts);

name and location of the manufacturer of slaughter products;

number of slaughter products;

date of manufacture, shelf life and storage conditions of slaughter products.

In the presence of transport and (or) consumer packaging, the above information is indicated in the labeling and (or) shipping documentation.

118. The labeling of by-products must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) an impression of the veterinary stamp is applied to the transport package in accordance with the requirements established by the regulatory legal acts of the member states in the field of veterinary medicine;

b) the label contains information about the thermal state (for example, "chilled", "frozen"), the name of the by-product and the type of productive animal from which the slaughter product was obtained;

c) the labeling indicates (if available) information about the category of offal (for example, "chilled beef liver of category 1").

119. The marking of frozen blocks of meat and offal must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) an impression of the veterinary stamp is applied to the transport package in accordance with the requirements established by the regulatory legal acts of the member states in the field of veterinary medicine;

b) the labeling indicates information about the name of the by-product, the type of meat or by-products of the productive animal from which the slaughter product was obtained, as well as information about the mass fraction of connective and adipose tissue (for veneered meat);

c) the label indicates (if available) information about the category of offal (for example, "frozen block of beef liver of category 1").

120. The labeling of semi-finished products and culinary products must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) the labeling indicates information about the group of meat products ("meat", "meat - containing"), the type of meat products ("semi - finished product", "culinary product"), the type of semi-finished products and culinary products ("chopped", "in dough", "stuffed", "minced", "molded", "large-sized", "breaded", "small-sized"), as well as information about the thermal condition ("chilled" - for semi-finished products with a temperature of minus 1.5°C to plus 6°C at any point of measurement, "frozen" - for semi-finished products and culinary products with a temperature not exceeding minus 8°C at any point of measurement);

106. The labeling of slaughter products and meat products must comply with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011),as well as the requirements established by paragraphs 107-126 of this technical regulation.

107. In order to avoid actions that mislead consumers (purchasers):

a) labeling containing information about the distinctive features of slaughter products and meat products (for example, "high quality meat", "marbled meat", "halal", "kosher meat") must comply with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011);

b) it is not allowed to label general-purpose meat products using invented names that are associatively perceived as meat products for baby food (for example, sausages "Baby", sausage "Karapuzik", "Krepysh", "Toptyzhka");

c) it is not allowed to label meat products using invented names that are identical or confusingly similar to the invented names of meat products established by interstate (regional) standards, with the exception of meat products manufactured according to these standards (for example, "Doctor's", "Amateur", "Moscow", "Granular", "Dairy");

d) it is allowed to use generally accepted names formed on an anatomical basis (for example, "brisket", "bacon", "neck", "knuckle"), a characteristic pattern on the section (for example, "servelat", "salami", "ham"), the type of prescription components used (for example, "pork", "beef", "pork", "beef") or widely used in cooking and public catering (for example, "pastrami", "balyk", "kupaty", "steak").

108. As part of the labeling of meat products, it is not allowed to use the words "made from chilled raw materials" or similar words in the sense of the use of slaughter products of a different thermal state, other than chilled, in the manufacture of meat products.

109. In the name of meat products, information about the group (for example, "meat", "meat-containing", "meat-growing", "vegetable-meat") and the type (for example, "sausage product", "meat product", "semi-finished product", "culinary product", "canned food", "lard product", "dry product", "broth") of meat products is indicated or placed in close proximity to the name.

110. In the case of using mechanical deboning meat (additional deboning) in the manufacture of meat products, information about this is indicated in the composition of such products (for example, "mechanical deboning meat").

111. In the labeling of meat products, water is indicated in the composition of such products with any method of adding it (in the form of ice, brine, solution, etc.).

112. The labeling of meat products in the composition of such products should not contain the name of complex food additives, as well as marinades and brines without specifying the components included in them.

113. In the labeling of sausage products and meat products, the presence of starter cultures of microorganisms is indicated in the composition of such products and products, if starter cultures of microorganisms were used in the production of sausage products and meat products.

114. In the labeling of slaughter products and meat products treated with enzyme preparations, the composition of such products and products should contain information about the use of these drugs, if the activity, including residual, of the enzyme preparation in the finished product is preserved.

115. The labeling of slaughter products and meat products packed under vacuum or in a modified atmosphere should contain relevant information (for example, "packed under vacuum", "packed in a modified atmosphere").

116. If the manufacturer of slaughter products and meat products coming for sale to retail and wholesale trade enterprises assumes their further packaging in the process of sale in consumer packaging with a change in their quantity and (or) the type of their packaging, then the labeling of such slaughter products and meat products should contain information about the shelf life before opening the package and after opening the package (violation of its integrity), but within the general shelf life.

In the absence of such information in the labeling of slaughter products and meat products, it is not allowed to change their quantity and (or) the type of packaging of slaughter products and meat products received for sale at retail and wholesale enterprises.

The labeling of slaughter products and meat products packed in the process of sale with a change in the quantity and (or) type of packaging must additionally indicate information about the date of their packaging and expiration date, except in cases when slaughter products and meat products are packed in the presence of the consumer at retail and wholesale enterprises.

117. The marking of meat in carcasses, half-carcasses, quarters and cuts must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) an impression of the veterinary stamp is applied directly to the carcass, half-carcass and quarter in accordance with the requirements established by the regulatory legal acts of the member states in the field of veterinary medicine;

b) directly on the carcass, half-carcass and quarter, it is allowed to additionally apply an impression of the commodity brand;

c) the following information is indicated in the shipping documentation for unpacked slaughter products:

the type of meat of a productive animal from which the slaughter product was obtained, the name of the slaughter product, the thermal state of carcasses, half-carcasses, quarters and cuts ("chilled", "frozen"), the anatomical part of the carcass (for cuts);

name and location of the manufacturer of slaughter products;

number of slaughter products;

date of manufacture, shelf life and storage conditions of slaughter products.

In the presence of transport and (or) consumer packaging, the above information is indicated in the labeling and (or) shipping documentation.

118. The labeling of by-products must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) an impression of the veterinary stamp is applied to the transport package in accordance with the requirements established by the regulatory legal acts of the member states in the field of veterinary medicine;

b) the label contains information about the thermal state (for example, "chilled", "frozen"), the name of the by-product and the type of productive animal from which the slaughter product was obtained;

c) the labeling indicates (if available) information about the category of offal (for example, "chilled beef liver of category 1").

119. The marking of frozen blocks of meat and offal must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) an impression of the veterinary stamp is applied to the transport package in accordance with the requirements established by the regulatory legal acts of the member states in the field of veterinary medicine;

b) the labeling indicates information about the name of the by-product, the type of meat or by-products of the productive animal from which the slaughter product was obtained, as well as information about the mass fraction of connective and adipose tissue (for veneered meat);

c) the label indicates (if available) information about the category of offal (for example, "frozen block of beef liver of category 1").

120. The labeling of semi-finished products and culinary products must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) the labeling indicates information about the group of meat products ("meat", "meat - containing"), the type of meat products ("semi - finished product", "culinary product"), the type of semi-finished products and culinary products ("chopped", "in dough", "stuffed", "minced", "molded", "large-sized", "breaded", "small-sized"), as well as information about the thermal condition ("chilled" - for semi-finished products with a temperature of minus 1.5°C to plus 6°C at any point of measurement, "frozen" - for semi-finished products and culinary products with a temperature not exceeding minus 8°C at any point of measurement);

b) in the case of the manufacture of chilled products from frozen slaughter products, information about this is indicated in the labeling of such products (for example, "made from frozen raw materials");

c) the labeling indicates (if available) information about the category of semi-finished products;

d) the labeling may additionally indicate information about semi-finished products and culinary products (for example, "breaded", "with a side dish", "without a side dish"," pancakes"," dumplings","manti").

121. The labeling of sausage products, meat products and lard products must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) the labeling indicates information about the group of meat products ("meat", "meat-containing", "meat-vegetable", "vegetable-meat"), the type of meat products ("sausage product", "meat product", "bacon product"), the method of technological processing ("boiled", "smoked", "semi-smoked", "cooked-smoked", "raw-smoked", "dried", "baked", "smoked-baked", "boiled-baked", "fried", "salted");

b) information about the thermal condition ("frozen")is indicated in the labeling of frozen products;

c) the labeling indicates (if available) information about the category or grade of sausage products, meat products and lard products;

d) the labeling of sausage products may additionally contain information about sausage products (for example, "sausage", "sausages", "sausages", "sausages", "shpikachki", "sausage bread");

e) the labeling of meat products may additionally indicate information about meat products based on an anatomical feature (for example, "brisket", "bacon"," neck","knuckle").

122. The labeling of canned food must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) the labeling indicates information about the group of meat products ("meat", "meat-containing", "meat-growing", "vegetable-meat"), the type of meat products ("canned food") and the method of technological processing ("sterilized", "pasteurized");

b) the labeling indicates information about the type of canned food ("lump", "chopped", "minced", "pate", "ham");

c) the labeling indicates (if available) information about the variety of canned food;

d) if it is impossible to apply labeling on consumer packaging in a way that ensures the safety and readability of information until the end of the shelf life (lithography, flexography or other offset printing method), information about the date of manufacture of canned food, assortment number (if available) is applied to the lid, bottom or label of consumer packaging.

123. The labeling of dry products and broths must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) the labeling of dry products indicates information about the group of meat products ("meat", "meat-containing", "meat-growing", "vegetable-meat") and the type of meat products ("dry product");

b) the labeling of broths indicates information about the group of meat products ("meat"), the method of technological processing ("dry", "canned", "liquid") and the type of meat products ("broth") (for example,"concentrated meat broth").

124. The labeling of melted animal fats must comply with the requirements specified in paragraphs 106-116 of this technical regulation, as well as the following requirements:

a) information about the type of productive animal is indicated in the labeling (for example, "melted pork fat", "melted beef fat");

b) information about the thermal condition ("frozen") is indicated in the labeling of frozen products.

125. The labeling of gelatin must comply with the requirements specified in paragraphs 106-116 of this technical regulation,

and also in the labeling of gelatin, information about the brand of gelatin is indicated (if available).

126. The labeling of slaughter products and meat products for baby food must comply with the requirements specified in paragraphs 106-125 of this technical regulation, as well as the following requirements:

a) the labeling indicates information reflecting the purpose of such products for children's nutrition ("for young children", "for preschool children", "for school-age children"), or contains an indication of the specific age of the child from which it is possible to use this product (for example ," for children from 6 years old");

b) the labeling of meat products for baby food contains information about the shelf life and storage conditions after the integrity of the consumer packaging has been violated;

c) the marking indicates (if available) information about the class of meat products;

d) the labeling of meat products for children of the first year of life indicates information about the age of the child (in months), starting from which it is allowed to introduce this product into the child's diet, about the degree of grinding of this product (for example, "homogenized", "pureed", "coarsely ground"), as well as recommendations for its consumption.

127. Compliance of slaughter products and meat products with this technical regulation is ensured by fulfilling its requirements and the requirements of the technical regulations of the Customs Union, which apply to these products.

128. The methods of research (testing) and measurements are established in the standards according to the list of standards containing the 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 conformity of products.

129. The assessment (confirmation) of the conformity of slaughter products and meat products and the processes of their production, storage, transportation, sale and disposal must comply with the requirements of this technical regulation and the technical regulation of the Customs Union "On Food Safety" (TR CU 021/2011).

130. Slaughter products (including slaughter products for baby food) are subject to veterinary and sanitary examination before being put into circulation in the customs territory of the Customs Union.

131. Veterinary and sanitary examination of slaughter products (including slaughter products for baby food) and registration of its results is carried out in accordance with the technical regulations of the Customs Union "On food safety" (TR CU 021/2011) in terms of veterinary and sanitary examination.

132. Meat products (except meat products for baby food and meat products of a new type) before being put into circulation in the customs territory of the Customs Union are subject to declaration of conformity in accordance with the established procedure.

133. Confirmation of compliance of meat products with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it, is carried out by accepting a declaration of conformity by the applicant on the basis of their own evidence and evidence obtained with the participation of the certification body for management systems (for scheme 6d), an accredited testing laboratory (center) included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union.

134. Declaration of conformity of meat products is carried out according to one of the declaration schemes established by this technical regulation, at the choice of the applicant.

When declaring compliance according to the 3d and 6d schemes, the applicant may be a legal entity or an individual registered in accordance with the legislation of a member state on its territory as an individual entrepreneur, who is a manufacturer or performs the functions of a foreign manufacturer on the basis of an agreement with him in terms of ensuring compliance of the supplied meat products with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

When declaring compliance under the 4d scheme, the applicant may be a legal entity or an individual registered in accordance with the legislation of a member state on its territory as an individual entrepreneur, who are a manufacturer or seller, or who perform the functions of a foreign manufacturer on the basis of an agreement with him in terms of ensuring compliance of the supplied meat products with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

135. The 3d declaration scheme includes:

formation and analysis of technical documentation;

implementation of production control;

conducting tests of samples of meat products;

acceptance and registration of the declaration of conformity;

the application of a single sign of the address.

The applicant takes measures to ensure that the production process is stable and ensures that meat products comply with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it, forms technical documentation and analyzes it.

The applicant ensures that production control is carried out.

In order to control the compliance of meat products with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it, the applicant conducts tests of samples of meat products in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union.

The validity period of the declaration of conformity of mass-produced meat products is no more than 3 years.

136. The 4d declaration scheme includes:

formation and analysis of technical documentation;

testing of samples of meat products;

acceptance and registration of the declaration of conformity;

the application of a single sign of the address.

The applicant forms technical documentation and analyzes it.

To ensure confirmation of the declared conformity of a batch of meat products to this technical regulation and the technical regulations of the Customs Union, which apply to it, the applicant conducts tests of samples of meat products in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union.

The validity period of the declaration of conformity of meat products corresponds to the shelf life of this meat product.

137. The 6d declaration scheme includes:

formation and analysis of technical documentation, which includes a certificate for a quality and safety management system (a copy of it) issued by the management systems certification body;

implementation of production control;

testing of samples of meat products;

acceptance and registration of the declaration of conformity;

applying a single address mark;

control over the stability of the functioning of the quality and safety management system.

The applicant takes measures to ensure the stability of the quality and safety management system and production conditions for the production of meat products that meet the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it, forms technical documentation and analyzes it.

The applicant ensures that production control is carried out and informs the management system certification body about the planned changes to the management system.

In order to control the compliance of meat products with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it, the applicant conducts tests of samples of meat products in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union.

The certification body for management systems carries out inspection control over the stability of the functioning of the quality and safety management system.

The validity period of the declaration of conformity of mass-produced meat products is not more than 5 years.

138. Evidentiary materials for the declaration of conformity should include:

a) copies of documents confirming state registration as a legal entity or individual entrepreneur;

b) technical specifications or the document according to which the product is manufactured (if available);

c) a list of documents in accordance with which the products are manufactured;

d) certificate (a copy of it) for the quality and safety management system (for scheme 6d);

e) test reports of meat products;

f) test reports of slaughter products and (or) non-meat ingredients (if available);

g) contract (supply contract) or shipping documentation (for scheme 4d) - if available;

h) other documents directly or indirectly confirming the compliance of meat products with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

139. The declaration of compliance with the requirements of this technical regulation is drawn up in a single form and according to the rules approved by the Decision of the Board of the Eurasian Economic Commission No. 293 of December 25, 2012.

140. The validity of the declaration of conformity begins from the date of its registration in the Unified Register of Issued Certificates of Conformity and registered declarations of conformity issued in a single form, in accordance with the established procedure.

141. After completing the conformity assessment procedures, the applicant forms a set of documents for meat products, which includes:

a) the documents provided for in paragraph 138 of this technical regulation (technical documentation, evidentiary materials for the declaration of conformity);

b) the protocol (protocols) of tests carried out in an accredited testing laboratory included in the Unified Register of Certification Bodies and testing laboratories (centers) of the Customs Union;

c) a registered declaration of conformity.

142. The set of documents for meat products must be kept by the applicant:

a) for mass-produced products - for at least 5 years from the date of termination of production of these products;

b) for a batch of products - for at least 5 years from the date of sale of a batch of meat products.

143. The documents specified in paragraph 141 of this technical regulation must be submitted within the framework of state control (supervision).

144. Meat products for baby food before being put into circulation in the customs territory of the Customs Union are subject to state registration in accordance with the procedure established by the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

145. The assessment of compliance of the processes of production of slaughter products and meat products (including meat products and slaughter products for baby food) with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to them, is carried out before the start of such processes (before the release of products into circulation) in the form of state registration of production facilities in accordance with the procedure established by the technical regulations of the Customs Union "On food Safety" (TR CU 021/2011).

146. The assessment of compliance of the processes of production, storage, transportation, sale and disposal of slaughter products and meat products (including meat products for baby food and slaughter products for baby food) with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to them, is carried out in the form of state control (supervision) over compliance with the requirements established by this technical regulation and the technical regulations of the Customs Union, which apply to them.

147. Marking with a single sign of circulation of products on the market of the member states of the Customs Union is carried out before the release of slaughter products and meat products into circulation.

Slaughter products and meat products that have passed the assessment (confirmation) of compliance with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to them, must be marked with a single product circulation mark on the market of the member states of the Customs Union.

148. The marking of unpacked slaughter products and meat products with a single product circulation mark on the market of the member states of the Customs Union is applied to the shipping documentation.

149. The marking of slaughter products and meat products placed directly in the transport package with a single product circulation mark on the market of the Customs Union member states is applied to the transport package and (or) to the label, and (or) to the leaflet placed in each transport package or attached to each transport package, or to the shipping documentation.

150. State control (supervision) over compliance with the requirements of this technical regulation in respect of slaughter products and meat products and related processes of production, storage, transportation, sale and disposal is carried out in accordance with the legislation of the Member state.

151. The authorized bodies of the member states are obliged to take all measures to restrict and prohibit the release into circulation into the customs territory of the Customs Union of slaughter products and meat products that do not meet the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to them, as well as to withdraw them from circulation.

In this case, the authorized body of the member state is obliged to notify the authorized bodies of other Member States of the adoption of the relevant decision, indicating the reason for its adoption and providing evidence explaining the need to take this measure.

Electronic text of the document

prepared by JSC "Codex" and verified by:

Official website of the Eurasian

Economic Commission

http://www.eurasiancommission.org,

as of 11.10.2013