Technical Regulation of the Eurasian Economic Union "On the safety of fish and fish products "
(TR EAEU 040/2016)

This technical regulation has been developed in accordance with Article 52 of the Treaty on the Eurasian Economic Union of May 29, 2014.

This technical regulation establishes mandatory requirements for the application and execution on the territory of the Eurasian Economic Union (hereinafter referred to as the Union) for the safety of fish food products put into circulation on the territory of the Union, and related requirements for the processes of production, storage, transportation, sale and disposal, as well as requirements for labeling and packaging of fish food products to ensure its free movement.

If other technical regulations of the Union (technical regulations of the Customs Union) have been adopted with respect to fish food products that establish safety requirements for fish food products and related requirements for the processes of production, storage, transportation, sale and disposal, as well as requirements for labeling and packaging of fish food products, then fish food products and related processes of production, storage, transportation, sale and disposal, as well as labeling and packaging of fish food products must comply with the requirements of all technical regulations of the Union (technical regulations of the Customs Union), which apply to them.

1. This technical regulation is designed to protect the life and health of humans, animals and plants, property, the environment, and to prevent actions that mislead consumers of fish food products regarding their purpose and safety.

2. This technical regulation applies to fish food products put into circulation on the territory of the Union.

The objects of technical regulation of this technical regulation are:

a) food fish products obtained from catches of aquatic biological resources and objects of aquaculture, plant and animal origin, in processed or unprocessed form, including the following types:

live fish and live aquatic invertebrates;

raw fish (fresh), fresh aquatic invertebrates, fresh aquatic mammals, raw algae (fresh) and fresh aquatic plants;

boiled and frozen aquatic invertebrates, algae and other aquatic plants;

chilled food fish products;

frozen food fish products;

frozen food fish products;

pasteurized food fish products;

dried food fish products;

dried food fish products;

dried-dried food fish products;

pickled food fish products;

salted food fish products;

food fish products of hot smoking;

cold-smoked fish food products;

smoked food fish products;

suspended food and fish products;

food fish products for baby food, including food products of vegetable-fish-based complementary foods, food products of fish-plant-based complementary foods, food products of fish-based complementary foods;

fish culinary product;

fish cooking semi-finished product;

minced meat from fish products;

canned fish;

natural canned fish;

natural canned fish with the addition of oil;

semi-canned fish;

preserves;

grainy caviar;

yastychnaya caviar;

caviar-grain;

pasteurized fish roe;

powdered caviar;

breakdown salted caviar;

caviar fish product;

food fat from fish, aquatic invertebrates and aquatic mammals;

hydrolysate from fish food products;

simulated food fish products;

b) the processes of production, storage, transportation, sale and disposal of fish food products.

This technical regulation establishes mandatory requirements for the labeling and packaging of fish food products on the territory of the Union, supplementing the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011), adopted 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), adopted 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.

3. This technical regulation does not apply to:

a) the processes of breeding and rearing (rearing) fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants;

b) specialized fish food products (except for fish food products for baby food);

c) biologically active food additives and food additives that are made on the basis of fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants;

d) the processes of production, storage, transportation and disposal of non-industrial fish food products intended for release into circulation on the territory of the Union;

e) fish food products produced by citizens at home and (or) in personal subsidiary farms, as well as the processes of production, storage, transportation and disposal of such products intended only for personal consumption and not intended for release into circulation on the territory of the Union;

f) products from amphibians and reptiles;

g) non-food fish products.

4. 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), adopted 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 concepts that mean the following:

"boiled and frozen aquatic invertebrates" - aquatic invertebrates, pre-boiled until complete protein coagulation and frozen to a temperature not higher than minus 18°C;

"boiled-frozen algae and other aquatic plants" - algae and other aquatic plants, boiled to an elastic dense consistency and frozen to a temperature not higher than minus 18°C;

"raw algae (fresh) and fresh aquatic plants" - algae and other aquatic plants removed from the water and preserving their inherent color, smell, elasticity of tissues and a film of water on the surface;

"dried food fish products" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of drying, with a mass fraction of moisture of at least 30 percent, having a dense consistency and properties of the ripened product;

"hydrolysate from fish food products" - fish food products made from the tissues of fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants in the process of hydrolysis;

"glazing" is the process of forming a protective layer of ice on the surface of frozen food and fish products when it is irrigated or immersed in drinking or clean water with or without food additives dissolved in it;

"deep dehydration of fish food products" is the loss of tissue juice on the surface of products from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, manifested in the tarnishing of the surface of frozen products, the presence of white and (or) yellow spots that have penetrated into the thickness of muscle tissue and are not removed mechanically without disturbing the appearance;

"live fish" - a fish swimming in a natural or close to it habitat, with natural movements of the body, jaws, gill covers;

"living aquatic invertebrates" - echinoderms, mollusks, crustaceans with the presence of characteristic reactions for each species to the mechanical effects produced, stored in conditions that ensure their vital activity;

"food fat from fish, aquatic invertebrates and aquatic mammals" - food fish products made from fat-containing raw materials of fish, aquatic invertebrates and aquatic mammals, with or without the addition of food additives and (or) flavorings;

"granular caviar" - food fish products made from caviar-grains of fish of the salmon family or the sturgeon family, processed with table salt or a mixture of table salt with food additives, with or without the addition of vegetable oil;

"manufacturer" - a legal entity or an individual registered as an individual entrepreneur, including a foreign manufacturer, who carry out the production or production and sale of fish food products on their own behalf and are responsible for its compliance with the requirements of the technical regulations of the Union (technical regulations of the Customs Union);

"caviar fish product" - food fish products made from whole or cut into pieces of caviar or from caviar-grains of fish, shellfish and echinoderms, with the addition of food product components (food ingredients), ready for use;

"caviar-grain" - eggs of fish, shellfish and echinoderms, separated from the connective tissue of the yastyk;

"yastychnaya caviar" - food fish products made from whole or cut into pieces of fish, shellfish and echinoderms, in chilled, ice-cream, salted, smoked or dried forms;

"simulated food fish products" - food fish products that reproduce the organoleptic characteristics of a given simulated product (for example, "caviar analogues", "structured products", "crab sticks");

"pickled food fish products" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants, processed with a mixture of table salt, sugar, spices and food acid;

"frozen food fish products" - fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants, including products made from them, subjected to the freezing process to a temperature in the product thickness not exceeding minus 18°C;

"presence of parasites (parasitic lesions)" - the presence of parasites, clusters of parasites or their residues in fish food products that have an appearance, color and size that allow them to be distinguished from the muscle tissue of fish, aquatic invertebrates, aquatic mammals and other aquatic animals by visual inspection and (or) using other control methods;

"natural canned fish" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants, with or without the addition of spices to the main components, in hermetically sealed packaging, without preliminary heat treatment of the components, subjected to sterilization;

"natural canned fish with the addition of oil" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants without preliminary heat treatment, with the addition of vegetable oil, or pork fat, or liver fat, in which the mass fraction of sediment in oil is not normalized, in hermetically sealed packaging, subjected to sterilization;

"unprocessed food fish products" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants that have not been processed (processed);

"unprocessed food fish products of animal origin" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals that have not been processed (processed);

"chilled food fish products" - fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants subjected to the cooling process without reaching the freezing point of the tissue juice, as well as products from them subjected to the cooling process to a temperature in the product thickness not exceeding 5°C;

"pasteurization" is the heat treatment of products at a temperature from 60°C to 100°C, ensuring their safety and microbiological stability at a certain storage temperature for a limited shelf life;

"pasteurized fish caviar" - food fish products made from fish caviar-grain, processed with table salt or a mixture of table salt with food additives, in hermetically sealed packaging, subjected to pasteurization;

"pasteurized food fish products" - food fish products made with or without the addition of side dishes, sauces, fillings, in hermetically sealed packaging, subjected to pasteurization;

"payusnaya caviar" is a food fish product made from caviar-grain salted in a heated saturated solution of table salt, followed by pressing until a homogeneous mass is obtained;

"processed food fish products" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants that have been processed (processed);

"processed food fish products of animal origin" - food fish products made from catches of aquatic biological resources of animal origin and food products of aquaculture of animal origin that have been processed (processed);

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

"food products of aquaculture of animal origin" - fish, aquatic invertebrates, aquatic mammals and other aquatic animals extracted (caught) from semi-free conditions of their maintenance, breeding or artificially created habitat;

"food products of aquaculture of plant origin" - algae and other aquatic plants extracted (caught) from semi-free conditions of their maintenance, breeding or artificially created habitat;

"food products of complementary foods on a vegetable-fish basis" - food fish products for baby food intended for the nutrition of young children, made from vegetable components (fruits, vegetables, cereals, flour) and from fish of various types, containing from 8 to 18 percent of the muscle tissue of fish from the total weight of the product;

"fish-based complementary food products" - fish food products for baby food intended for feeding young children, made from fish of various types, containing more than 40 percent of the fish muscle tissue from the total weight of the product;

"fish-plant-based complementary food products" - fish food products for baby food intended for feeding young children, made from fish of various types with the addition of vegetable components (fruits, vegetables, cereals, flour), containing more than 18 to 40 percent of the fish muscle tissue from the total weight of the product;

"food fish products" - fish (including live fish and raw fish (fresh)), aquatic invertebrates (including live and fresh aquatic invertebrates), aquatic mammals (including fresh aquatic mammals) and other aquatic animals, as well as algae (including raw algae (fresh)) and other aquatic plants (including fresh aquatic plants), including products from them, in unprocessed or processed (processed) form, which are intended for human consumption;

"food fish products of hot smoking" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of hot smoking and having the color, smell and taste of smoked products, fully cooked;

"food fish products for baby food" - food fish products intended for baby food (for young children from 8 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;

"food fish products of plant origin" - food fish products made from catches of aquatic biological resources of plant origin and food products of aquaculture of plant origin;

"cold-smoked food fish products" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of smoke, smokeless or mixed methods of cold smoking and having the color, smell and taste of smoked products;

"smoked food fish products" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of smoke, smokeless or mixed methods of cold smoking and having a slight smell and taste of smoked products;

"frozen food fish products" - fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants subjected to the freezing process to a temperature of 1°C or 2°C below the freezing point of the tissue juice inside them;

"semi-canned fish" - food fish products in hermetically sealed packaging, subjected to heat treatment, ensuring the death of non-heat-resistant, non-spore-forming microflora, reducing the amount of spore-forming microflora and guaranteeing the microbiological stability and safety of the product at a storage temperature not exceeding 6°C during the shelf life established by the manufacturer;

"preserves" - salted food fish products, the content of which from the net weight is not less than 65 percent for fish, 55 percent - for aquatic invertebrates, caviar, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants, with a mass fraction of table salt not more than 8 percent, with or without the addition of food additives, side dishes, sauces, fillings, in tightly and (or) hermetically sealed consumer packaging, subject to storage in accordance with the conditions established by the manufacturer;

"breakdown salted caviar" - food fish products made from caviar-grains of fish (with the exception of fish of the sturgeon family and the salmon family), shellfish, echinoderms, processed with table salt or a mixture of table salt with food additives;

"suspended food fish products" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of drying and drying to a set mass fraction of moisture, having a slightly compacted juicy consistency and properties of the ripened product;

"distribution and purification center" - an installation with clean running or drinking water, in which live bivalves are placed for the time necessary for their biological purification, sorting and packaging;

"raw fish (fresh)" - fish without signs of life, located at a temperature not higher than the temperature of the habitat or cooled;

"fish culinary product" - food fish products made with or without the addition of food components and (or) food additives, ready for consumption after heat treatment or without it;

"canned fish" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants, the mass fraction of which from the net weight is at least 50 percent, with or without the addition of food additives and flavorings, sauces, side dishes, fillings, in hermetically sealed packaging, subjected to sterilization;

"fish waste" - food (food) raw materials unsuitable for the production of fish food products or unused residues of these products formed during the production of fish food products;

"fish culinary semi-finished product" - food fish products with or without the addition of food components and (or) food additives, which have passed one stage of culinary processing or more, without being brought to readiness;

"fresh aquatic invertebrates" - crustaceans, mollusks and echinoderms removed from the water, preserving signs of life, located at a temperature close to the temperature of the habitat;

"fresh aquatic mammals" - aquatic mammals without signs of life, located at a temperature not higher than the temperature of the habitat or cooled;

"owner of fish food products" - a natural or legal person who has the right of ownership, acting as the owner, manager or user of fish food products;

"salted food fish products" - food fish products processed with table or sea salt, with or without the addition of spices, their extracts, sugar, food additives, ready for use;

"sterilization of canned food" is the heat treatment of products at a temperature above 100°C, which ensures the industrial sterility of canned food under the conditions of storage, transportation and sale established by the manufacturer for a limited shelf life;

"dried food fish products" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants in the drying process to a mass fraction of moisture of not more than 20 percent;

"dried-dried food fish products" - food fish products made from pre-salted fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of drying-drying to a mass fraction of moisture over 20 to 30 percent;

"catches of aquatic biological resources of animal origin" - fish, aquatic invertebrates, aquatic mammals and other aquatic animals extracted (caught) from their natural habitat;

"catches of aquatic biological resources of plant origin" - algae and other aquatic plants extracted (caught) from their natural habitat;

"person authorized by the manufacturer" - registered in accordance with the legislation of the state - a legal entity or an individual as an individual entrepreneur, who, on the basis of an agreement with a manufacturer, including a foreign manufacturer, perform actions on behalf of this manufacturer when assessing compliance and putting into circulation fish food products on the territory of the Union, and are also responsible for non-compliance of fish food products with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it;

"minced meat from food fish products" - food fish products made from fish, aquatic invertebrates, aquatic mammals and other aquatic animals in the process of grinding to a homogeneous mass;

"phycotoxins" are natural toxic substances produced by certain types of algae and microalgae and can accumulate in mollusks (except cephalopods) and the internal organs of crabs;

"clean water" means sea or fresh water, including decontaminated (purified) water, which does not contain microorganisms, harmful, radioactive substances and toxic plankton in quantities that can damage the safety of fish food products.

5. Identification of fish food products is carried out by one or more of the following methods:

a) method by name - by comparing the name of fish food products indicated in the labeling on consumer packaging, transport packaging and (or) accompanying document with the name indicated in the definition of the type of fish food products established by this technical regulation;

b) visual method - by comparing the appearance of fish food products with the characteristics specified in the definition of such fish food products in this technical regulation and (or) in the document in accordance with which the products are manufactured;

c) organoleptic method - by comparing the organoleptic indicators of fish food products with the characteristics specified in the definition of such fish food products in this technical regulation and (or) in the document in accordance with which the products are manufactured;

d) analytical method - by checking the compliance of morphological, physical, chemical, biochemical and microbiological indicators of fish food products with the characteristics specified in the definition of such fish food products in this technical regulation and (or) in the document in accordance with which the products are manufactured, and establishing the identity of the indicators with authentic natural samples, including using methods of species identification of fish, aquatic invertebrates and other aquatic animals, as well as algae and other aquatic plants.

6. The organoleptic method is used if it is impossible to identify fish food products by name and by visual method.

7. The analytical method is used if it is impossible to identify fish food products by name, visual or organoleptic methods.

8. Fish food products are put into circulation on the territory of the Union if they comply with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to them, and provided that they have passed the conformity assessment according to section XI of this technical regulation.

9. When applying on the territory of the Union, unprocessed fish food products of animal origin are accompanied by a veterinary certificate issued by the authorized body of the Member state of the Union (hereinafter referred to as the Member state), and shipping documentation.

Processed fish products of animal origin transported between the member states, controlled by veterinary control (supervision), imported from third countries or produced on the territory of the Union, are accompanied by a veterinary certificate issued by the authorized body of the Member state without conducting a veterinary and sanitary examination, which confirms epizootic well-being.

Food fish products of plant origin that are in circulation must be accompanied by shipping documentation that ensures the traceability of such products.

Each batch of food fish products of animal origin, controlled by veterinary control (supervision), is imported into the territory of the Union in the presence of a veterinary certificate issued by the competent authority of the country of departure.

10. Fish food products that meet the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it, and have passed the conformity assessment, are marked with a single product circulation mark on the Union market.

11. It is not allowed to handle fish food products on the territory of the Union that do not meet the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), the effect of which applies to it, including fish food products with an expired shelf life.

12. Fish food products that do not meet the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it, including fish food products with an expired shelf life, as well as fish food products, the owner of which cannot confirm the origin of fish food products to ensure its traceability, it is subject to withdrawal from circulation by the owner of fish food products independently or by the order of the authorized state control (supervision) bodies of the member state.

13. Fish food products must comply with the safety requirements established by this section, the safety requirements in accordance with Annexes N 1-6, as well as the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

14. Fish food products must be made from aquatic biological resources extracted (caught) from safe areas of extraction (catch) in accordance with the data of the planned monitoring of the safety of aquatic biological resources carried out by the authorized bodies of the member states, and aquaculture facilities originating from farms (enterprises) that are safe in veterinary terms. Monitoring data should be posted on the information and telecommunications network "Internet" on the official websites of the authorized bodies of the member States.

15. Aquaculture food products should not contain natural or synthetic hormonal substances and genetically modified organisms.

The maximum permissible levels of residues of veterinary drugs, animal growth stimulants (including hormonal drugs), medicines (including antimicrobials), the content of which in food products of aquaculture of animal origin is controlled on the basis of information on their use (with the exception of levomycetin (chloramphenicol), tetracycline group and bacitracin) provided by the manufacturer (authorized by the manufacturer, the importer), when it is released into circulation on the territory of the Union, should not exceed the permissible levels, established by Appendix No. 2 to this technical regulation.

16. The following food and fish products are not allowed for circulation on the territory of the Union:

a) produced from poisonous fish of the families Diodontidae (two-toothed, hedgehog-fish), Molidae( moon-fish), Tetraodontidae (four-toothed) and Canthigasteridae (rock-toothed);

b) does not correspond to consumer properties according to organoleptic indicators;

c) frozen, having a temperature in the thickness of the product above minus 18°C;

d) subjected to defrosting during storage;

e) containing biotoxins (phycotoxins) that are dangerous for human health.

17. Live fish with signs of falling asleep should be sold as raw fish (fresh) or sent for processing. Live fish of the sturgeon family at the first signs of falling asleep should be immediately sent for evisceration.

It is not allowed to sell low-activity crustaceans, mollusks and echinoderms that preserve only certain signs of life, injured, contaminated with silt, sand, petroleum products, algae, shells, crustaceans in a state of molting and with a soft shell, as well as incomplete mollusks and echinoderms.

Inactive crustaceans that retain certain signs of life should be immediately sent for cooling, cutting, cooking and (or) freezing.

Sea urchins, crustaceans, gastropods and bivalves should be sent for sale and processing only in live form.

Live trepangs after catching should be immediately butchered.

Live oysters should be laid with a concave shell flap down, live scallops-with a convex shell flap down.

In live bivalves, the flaps should be tightly closed or slightly open, but they should be closed when tapping.

Live crustaceans, echinoderms and mollusks must respond to mechanical action.

Live bivalve mollusks must undergo the necessary overexposure in a distribution and cleaning center before being released into circulation.

Live bivalves should not be re-immersed in water or sprayed with water after they are packaged for sale.

18. Fish containing objects dangerous to human health in their individual parts must be cut up with the removal and subsequent disposal of such parts.

19. Catches of aquatic biological resources and food products of aquaculture of animal origin should be examined for the presence of parasites (parasitic lesions). Parasitological safety indicators of fish, crustaceans, shellfish and products of their processing are established by Appendix No. 3 to this technical regulation.

In case of detection of live parasites and their larvae dangerous to human health, catches of aquatic biological resources of animal origin and food products of animal aquaculture should be neutralized by appropriate methods.

In case of detection of live parasites and their larvae dangerous to human health in live fish, live aquatic invertebrates, raw fish (fresh), fresh aquatic mammals, fresh aquatic invertebrates, chilled and frozen fish food products of animal origin, such products must be frozen to a temperature in all parts of the product not higher than minus 20°C for a period of at least 24 hours or not higher than minus 35°C for a period of at least 15 hours, as well as other methods of disinfection that guarantee the safety of fish food products.

20. It is not allowed to sell fish food products, the parts of which are consumed in food are affected by visible parasites.

21. In case of disagreements in the assessment of organoleptic indicators of unprocessed fish food products of animal origin, the indicator of total nitrogen of volatile bases is determined.

Food fish products are considered unsuitable for industrial processing and consumption for food if the following maximum norms of total nitrogen of volatile bases are exceeded:

25 mg of nitrogen per 100 g of meat for species of the family Scorpaenidae (scorpions);

30 mg of nitrogen per 100 g of meat for species of the family Pleuronectidae (flounder), with the exception of the species Hippoglossus spp. (halibut);

35 mg of nitrogen per 100 g of meat for other fish species.

22. The production processes of fish food products must comply with the requirements of this technical regulation and the relevant requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011).

23. The requirements for the organization of production facilities in which the process of producing fish food products is carried out are established by Article 14 of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011).

24. Special requirements for the organization of production processes carried out on production, receiving and transport and fishing vessels (hereinafter referred to as vessels) are established by section VII of this technical regulation.

25. The safety of fish food products in the process of its production must be ensured:

a) technological processes and modes of their implementation at all stages (sections) of the production of food and fish products;

b) an optimal sequence of technological processes that excludes contamination (contamination) of the fish food products produced;

c) control over the operation of technological equipment;

d) compliance with the storage conditions of food (food) raw materials for the production of fish food products, packaging and packaging materials;

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

f) 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 fish food products. Sanitary treatment, disinfection, disinsection and deratization should be carried out at intervals sufficient to eliminate the risk of contamination (contamination) of fish food products. The frequency of sanitary treatment, disinfection, disinsection and deratization is established by the manufacturer of the product;

g) maintaining and storing documentation and records confirming compliance with the requirements of this technical regulation;

h) the functioning of the safety system in the process of production of fish food products (production control);

i) traceability of fish food products.

26. The equipment used in the production of frozen food and fish products must provide:

a) lowering the temperature of fish food products to a temperature not higher than minus 18°C;

b) maintaining the temperature of frozen fish food products in the thickness of muscle tissue not higher than minus 18°C when stored in holds, tanks or containers.

27. The area for cutting unprocessed fish food products must be provided with drinking or clean water.

28. Drinking and clean water is used for cooling and making ice. The ice must be protected from contamination (contamination).

29. When producing raw fish (fresh), fresh aquatic mammals, raw algae (fresh), fresh aquatic plants and fresh aquatic invertebrates, the following requirements must be met:

a) during the production process, it is necessary to exclude contamination (contamination) of fish, echinoderms, mollusks, crustaceans, aquatic mammals and other aquatic animals, as well as algae and other aquatic plants and to ensure their protection from solar and atmospheric influences, as well as to ensure appropriate temperature conditions for the storage of fish food products;

b) in case of detection of live parasites and their larvae that are dangerous to human health, by-catch of poisonous fish, contamination (contamination) of the catch with bottom soil or petroleum products, measures must be taken to prevent the possibility of putting into circulation fish food products that do not meet the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it.

30. In the production of chilled and frozen fish food products, the following requirements must be met:

a) tuna, sailfish, mackerel, marlin, swordfish and cartilaginous fish after extraction (catch) should be immediately drained of blood;

b) fish of the sturgeon family (except sterlet) must be exsanguinated, cut up, its insides and sphincter must be removed;

c) marinka, ilisha, Ottomans and khramulya should be gutted (the entrails, caviar, milk and black film should be carefully removed and destroyed), the heads of the giant squid, ilisha and khramulya should be removed and destroyed;

d) catfish with a length of more than 53 cm should be gutted (the entrails, caviar, milk and black film should be carefully removed);

e) pike with a length of more than 30 cm should be gutted (the insides, caviar, milk and black film should be carefully removed).

31. The following requirements must be met in the production of frozen fish food products:

giant squids and octopuses must be cut up, the heads of giant squids are not allowed to be used for food purposes;

in lobsters, when removing the cephalothorax, the anal opening should be removed;

the corolla and anal opening should be removed from the butchered cucumaria;

freezing should be carried out until the temperature in the product thickness reaches no higher than minus 18°C.

It is allowed to freeze in natural conditions in places of extraction (catch) at an air temperature not higher than minus 10°C on icy well-ventilated areas or in a draft in conditions that ensure the safety of frozen fish food products. If the temperature during natural freezing is above minus 18°C, the fish is frozen to a temperature not higher than minus 18°C.

Refrigerating chambers for refrigerating processing of fish food products are equipped with thermometers and (or) means of automatic control of the air temperature in the chamber, as well as means for recording the temperature.

For piece-by-piece separation, when packaging frozen food and fish products, it is allowed to increase its temperature to a temperature not higher than minus 2°C.

Deep dehydration of frozen fish food products should not exceed 10 percent of the mass or surface area of the product.

32. The mass fraction of moisture in the muscle tissue of frozen food fish products from the main types of commercial fish and aquatic invertebrates should not exceed the permissible moisture content according to Annex N 7.

33. In the production of frozen fish food products from fish, the mass of the glaze applied to these products should not exceed 5 percent of the mass of the glazed products (taking into account the error of the determination method).

In the production of frozen food fish products from butchered or peeled crustaceans and their processed products, the mass of the glaze applied to these products should not exceed 7 percent of the mass of the glazed products (taking into account the error of the determination method).

In the production of frozen food fish products from undivided crustaceans, the mass of the glaze applied to these products should not exceed 14 percent of the mass of the glazed products (taking into account the error of the determination method).

In the production of frozen fish food products from other fish food products, the mass of the glaze applied to these products should not exceed 8 percent of the mass of the glazed products (taking into account the error of the determination method).

The water used for glazing fish food products or in the preparation of glazing solutions must meet the requirements for drinking water established by the legislation of the Member State, or the requirements for clean water that meet the same microbiological standards and hygienic requirements as drinking water.

34. In the production of salted and pickled fish food products, unprocessed fish food products that meet the requirements of this technical regulation and the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011) should be used.

In the production of salted and pickled food fish products, pond fish weighing more than 1 kg must be cut before salting.

In the production of food fish products from Pacific (Far Eastern) salmon fish with a mass fraction of table salt less than 5 percent and food fish products from whitefish fish with a mass fraction of table salt less than 8 percent, only frozen food fish products should be used.

35. In the production of hot and cold smoked fish food products, as well as smoked fish food products, unprocessed fish food products of animal origin that meet the requirements of this technical regulation and the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011) must be used.

Food fish products of hot and cold smoking, as well as smoked food fish products from white amur, carp, catfish and silver carp should be produced only after they are cut.

Ready-made food fish products of hot and cold smoking, as well as smoked food fish products should be cooled to a temperature not exceeding 20°C, packed and sent to the refrigerator.

36. The following requirements must be met during the production of caviar:

a) scallop and sea urchin caviar should be produced only from caviar obtained from live scallops and live sea urchins;

b) fish roe should be collected in clean containers and delivered to the shop in a chilled state;

c) the time from the beginning of laying caviar to its pasteurization should not exceed 2 hours;

d) caviar of fish of the sturgeon family should be produced only from caviar obtained from live fish that does not have signs of falling asleep;

e) packaging of caviar from a container or transport package into a consumer package must be carried out in conditions that ensure its safety;

f) repackaging of caviar from consumer packaging is not allowed.

37. In the production of dried, dried-dried, dried and dried fish food products, unprocessed fish food products that meet the requirements of this technical regulation and the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011) should be used.

Dried, dried-dried, dried and suspended food fish products from white amur and silver carp should be produced only after they are cut.

38. In the production of canned fish and preserves, fish food products must be used that meet the requirements of this technical regulation and the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011).

The components (food ingredients) used in the production of canned fish and preserves must comply with the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011) and other technical regulations of the Union (technical regulations of the Customs Union), which apply to them. It is not allowed to use components (food ingredients) with signs of spoilage or decomposition or contamination (contamination).

The following requirements must be met in the production of canned fish:

the mode of heat treatment of canned fish must ensure their compliance with the requirements for microbiological indicators specified in table 5 of Annex N 1 to this technical regulation;

the time from packaging of food fish products in packaging to capping should be no more than 30 minutes, the time from packaging to sterilization-no more than 60 minutes;

in the process of sealing the package, a degree of tightness must be ensured sufficient to prevent secondary contamination (contamination) of the product during and after heat treatment;

after heat treatment, canned fish should be cooled to the storage temperature set by the manufacturer in the technical documentation for a specific type of canned fish;

the release of canned fish into circulation should be made after receiving a positive result of a thermostat test and discarding defective cans.

To ensure the safety of canned fish in the process of their production, it is necessary:

availability of laboratory equipment and personnel on ships producing natural canned fish from the liver of fish, allowing for production control;

equipment of equipment for sterilization with control and measuring and automatic control and recording devices;

storage of the results of recording the parameters of the sterilization process with the indication of the name of canned food, the standard size of the package, the number of equipment for sterilization, the cooking number, the shift number, the date of sterilization for a period exceeding the shelf life of the canned fish produced by 6 months.

39. The production of fish food 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.

The production of fish food products for feeding 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 fish food products at the beginning of a shift or in a separate shift after its washing and disinfection.

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

40. In the production of fish food products for baby food for young children, the use of unprocessed fish food products of animal origin obtained from fish of cage content and bottom fish species is not allowed.

In the production of fish food products for baby food for children of early, preschool and school age, the use of unprocessed fish food products subjected to repeated freezing is not allowed.

In the production of fish food products for baby food, the use of phosphates, flavor enhancers, benzoic, sorbic acids and their salts, as well as complex food additives, which contain phosphates, flavor enhancers, benzoic, sorbic acids, their salts and esters, as well as dyes, is not allowed.

In the production of fish food products for baby food, the use of food (food) raw materials is not allowed:

containing genetically modified organisms;

grown with the use of animal growth stimulants, including hormonal drugs;

containing residual amounts of antimicrobial agents (taking into account the error of the determination method).

41. Canned food fish products for young children should be packaged in a sealed consumer packaging with a capacity not exceeding:

a) for food products of fish-based complementary foods - 0.13 kg;

b) for food products of complementary foods on a fish-vegetable and vegetable-fish basis - 0.25 kg.

42. Fish waste obtained during the production of fish food products should be collected in waterproof labeled containers and removed from the production premises as it accumulates.

Fish waste should be stored in containers in cooled chambers separately from raw materials and finished products. It is allowed to store waste without cooling in closed containers for no more than 2 hours.

43. On ships, it is necessary to have:

the acceptance zone reserved for taking catches of aquatic biological resources on board, providing protection of products from solar and atmospheric influences, the effects of heating elements and from any source of contamination (pollution), easily amenable to washing and disinfection;

a system designed for the transfer of fish from the receiving area to the working areas, spacious enough for the organization of the production process, easy to clean and disinfect and arranged in such a way as to prevent any contamination (contamination) of products;

a zone for storing finished products;

storage space for packaging materials;

special equipment for the disposal of fish waste and (or) a chamber for the storage of fish waste;

a water intake device, the location of which excludes contact with the water supply system;

equipment for washing the hands of personnel engaged in the production process.

Vessels on which raw fish (fresh) and fresh aquatic mammals are stored for more than 8 hours must be equipped with refrigerated holds, tanks or containers, which, if necessary, must be cooled with ice or chilled drinking or clean water during the time specified in the technical documentation for fish food products.

44. Ships must ensure that there is no contact of fish food products with bilge water, waste water, smoke, fuel, petroleum products and lubricants, as well as intensive water runoff.

45. The working surfaces and equipment with which fish food products come into contact on the ship must be made of a suitable corrosion-resistant material, smooth and easy to clean and disinfect. Surface coatings must be durable, non-toxic and made of materials intended for contact with food products.

46. Vessels intended for storing catches of aquatic biological resources for more than 24 hours must be equipped with appropriate holds, tanks or containers.

47. The holds should be separated from the engine rooms and from the crew rooms by partitions that prevent contamination (contamination) of stored catches of aquatic biological resources. Holds, tanks and containers should ensure the storage of catches of aquatic biological resources in appropriate conditions that ensure their safety and, if necessary, the absence of their contact with meltwater.

48. On vessels equipped for cooling the catches of aquatic biological resources with chilled clean sea water, tanks should be equipped with devices that ensure the achievement and maintenance of a uniform temperature throughout the tank.

49. Catches of aquatic biological resources should be cooled with ice or chilled water no later than 1 hour after extraction (catch).

If the design of the vessel does not allow the catches of aquatic biological resources to be cooled with ice or chilled water no later than 1 hour after extraction (catch), it is allowed to unload the catches of aquatic biological resources without ice (under appropriate temperature conditions). Such products must be unloaded no later than 12 hours from the moment of extraction (catch) with maintaining its temperature from minus 1°C to 4°C.

When cooling aquatic biological resources with water, they must be stored in clean, chilled water for no more than 3 days on board the vessel.

50. Conditions must be provided on ships to prevent contact and contamination (contamination) of products by birds, insects and other animals.

51. Vessels on which the production of frozen food and fish products is carried out must have:

a) freezing equipment of sufficient capacity to quickly reduce the temperature to minus 18°C;

b) cooling equipment of sufficient capacity for storing frozen food and fish products in the holds at a temperature not exceeding minus 18°C. The holds are equipped with thermometers and (or) means of automatic control of the air temperature in the hold, as well as means for recording the temperature.

52. The internal walls and ceilings of holds should be sanitized before loading catches of aquatic biological resources into them.

53. Manufacturers are obliged to carry out the processes of storage, transportation and sale of fish food products in such a way that these products comply with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it.

54. The processes of storage, transportation, sale and disposal of fish food products must comply with the requirements of this technical regulation and the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011).

55. Materials that come into contact with fish food products during their storage, transportation and sale must meet the safety requirements of materials that come into contact with food products.

56. In the process of storage, transportation and sale of fish food products, thawing of frozen fish food products is not allowed.

57. When storing fish food products, the storage conditions established by the manufacturer must be observed, taking into account the following requirements:

a) chilled fish food products should be stored at a temperature not exceeding 5°C, but above the freezing point of the tissue juice;

b) frozen food fish products should be stored at a temperature not higher than minus 18°C;

c) frozen food fish products should be stored at a temperature of minus 3°C to minus 5°C;

d) live fish and live aquatic invertebrates must be kept in conditions that ensure their vital activity, without limiting the shelf life. The containers intended for their maintenance must be made of materials that do not change the quality of water.

58. In cold storage rooms, fish food 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.

59. Refrigerating chambers for the storage of food and fish products are equipped with thermometers and (or) means of automatic control of the air temperature in the chamber, as well as means for recording the temperature.

60. Food fish products in the process of storage are grouped by type, purpose (sale or processing (processing)) and the thermal state (chilled, frozen, frozen).

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

62. It is not allowed to store chilled, frozen and frozen fish food products in uncooled premises before loading into a vehicle and (or) container.

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

64. Transportation of food and fish products in bulk without the use of transport and (or) consumer packaging is not allowed.

65. The cargo compartments of vehicles and containers should be subjected to regular washing and disinfection at intervals necessary to ensure that the cargo compartments of vehicles and containers can not be sources of contamination (contamination) of products.

66. The internal surfaces of the vehicle must be smooth, easy to clean and disinfect.

67. At retail and wholesale trade enterprises, it is not allowed to re-pack under vacuum or in a modified atmosphere of fish food products previously packed under vacuum or in a modified atmosphere.

68. Packaging for fish food products must comply with the requirements of this technical regulation and the requirements of the technical regulations of the Customs Union "On Packaging Safety" (TR CU 005/2011).

69. Packaging of fish food products should be carried out in conditions that do not allow contamination (contamination) of products.

70. The packaging of fish food products must:

a) to ensure the safety of fish food products and the immutability of their organoleptic parameters during the shelf life of such products;

b) be made of materials that meet the requirements for materials in contact with food products;

c) be stored in a separate room in conditions that ensure the safety of fish food products. For ships, it is allowed to store packaging in the hold in conditions that ensure its safety.

71. The packaging used for storing ice-cooled fish food products must ensure the flow of meltwater.

72. The labeling of fish food 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).

The information contained in the labeling of fish food products must be printed in Russian and, if there are relevant requirements in the legislation of the member states , in the state (state) language of the member state on whose territory fish food products are sold, except for the cases specified in paragraph 3 of part 4.8 of Article 4 of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011).

The information provided for in paragraph 73 of this technical regulation and paragraph 13 of part 4.4 of Article 4 of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011) on fish food products, which are packaged in the presence of the consumer, are brought to the consumer in any way that provides the possibility of a reasonable choice of these products.

73. The labeling of packaged fish food products must contain the following information:

a) the name of fish food products, which includes:

the name of the type of fish food products (for example, "fish culinary semi-finished product", "canned fish");

zoological name of a type of aquatic biological resource or an object of aquaculture (for example, "black Greenland halibut");

type of cutting of food fish products (for example, "cod fillet", "pollock back", "herring carcass");

type of processing (for example, "pasteurized", "pickled", "reconstituted").

For simulated fish food products, information about the imitation is indicated in the name or separated by a dash from the name in a font that does not differ from the font used for the product name, including the size of this font;

b) for unprocessed fish food products-information about belonging to the area of extraction, extraction (catch) or to the objects of aquaculture;

c) information about the composition of fish food products;

d) the name and location of the manufacturer or the surname, first name, patronymic and location of the individual entrepreneur-manufacturer, the name and location of the person authorized by the manufacturer (if any), the name and location of the importer;

e) the date of production of fish food products (for products packed not at the place of manufacture, additionally indicate the date of packaging).

The labeling of fish food products packaged not at the place of manufacture of these products (except for cases of packaging of fish food products in consumer packaging by retail organizations) must contain information about the manufacturer and the legal entity or individual entrepreneur who are packaging fish food products not at the place of manufacture for its subsequent sale or by order of another legal entity or individual entrepreneur;

f) shelf life of fish food products (except live fish and live aquatic invertebrates);

g) storage conditions for food and fish products;

h) net weight (for frozen glazed fish food products - net weight of frozen fish food products without glaze);

i) information about the use of ionizing radiation (when used);

j) the composition of the modified gas medium in the consumer packaging of food and fish products (when used);

l) the presence of a vacuum, except for canned fish (when used);

m) recommendations for the use (including preparation) of fish food products if its use without such recommendations is difficult or may cause harm to the health of consumers, lead to a decrease or loss of the taste properties of these fish food products;

h) the use of fish with spawning changes in the production of fish food products (in the production of canned fish);

o) information on freezing (cooling) of fish food products;

n) mass fraction of glaze as a percentage (for frozen glazed fish food products);

p) indicators of nutritional value (for processed fish food products);

c) information on the presence of components obtained with the use of genetically modified organisms in fish food products;

t) a single sign for the circulation of products on the Union market.

74. The name, date of manufacture, shelf life, storage conditions of fish food products, information about the presence of allergens in the composition of fish food products should be applied to the consumer packaging and (or) on the label, the removal of which from the consumer packaging is difficult. The remaining information must be applied to the consumer packaging, and (or) to the label, and (or) to the leaflet placed in each packaging unit or attached to each packaging unit.

75. The labeling of fish food products for baby food applied to the packaging must contain information that the product belongs to food products for young children or to food products for preschool and school-age children.

The labeling of food products of complementary foods on a vegetable-fish, fish and fish-plant basis should additionally contain the recommended timing of the introduction of these products into the nutrition of young children:

food products of complementary foods on a vegetable-fish, fish and fish-plant basis from cod, hake, walleye, salmon fish, pollock, haddock, pilengas and other species of oceanic, marine and freshwater fish-older than 8 months of life;

puree-like canned fish (particle size up to 1.5 mm, up to 20 percent of particles up to 3 mm are allowed) - older than 8 months of life;

coarse-ground canned fish (particle size up to 3 mm, up to 20 percent of particles up to 5 mm are allowed) - older than 9 months of life.

76. For the following groups of fish food products, the marking should contain the following additional information:

a) live fish: fish of the sturgeon family - the words "when falling asleep, immediately gut the fish with the removal of the sphincter";

b) frozen food fish products:

grade (if available) or category (for frozen fish fillet);

net weight of fish food products without glaze (for frozen glazed fish food products);

c) fish food products made from frozen fish food products - the words "made from raw ice cream";

d) food fish products of hot and cold smoking, as well as smoked food fish products, in the production process of which smoking preparations are used, - information on the use of smoking preparations;

e) fish culinary products - the words "ready-to-eat products";

f) simulated fish food products - information about imitation;

g) fish culinary semi-finished products - the words "culinary semi-finished product";

h) canned fish-by squeezing or indelible paint, symbols are applied to the outer surface of the cans:

date of production: number - two digits (up to the digit "9" inclusive, the digit "0" is placed in front), month-two digits (up to the digit "9" inclusive, the digit "0" is placed in front), year-the last two digits;

assortment sign (from one to three characters - numbers or letters, except for the letter "P") and the manufacturer's number (from one to three characters - numbers and letters) (if available);

the shift number (one digit) and the fishing industry index (the letter "P").

When applying the date of production of products, the assortment sign, the manufacturer's number, the shift number and the index of the fishing industry, a pass of one sign or two signs is left between them.

When marking lithographed cans, the details that are not present on the lithograph are applied to the lid (bottom) of the jar, provided that the date of production of the products is indicated before other details. It is allowed not to apply the index of the fishing industry;

i) caviar:

the type of fish from which the caviar was obtained;

grainy caviar made from frozen caviar of salmon fish-the words "made from raw ice cream";

caviar obtained from hybrids of fish of the sturgeon family is the name of a hybrid or a combination of types of aquatic biological resources (for example, the words "grainy caviar of the Russian-Lena sturgeon").

77. Labeling of fish food products placed in transport packaging is carried out in accordance with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011).

78. Compliance of fish food products with this technical regulation is ensured by complying with its requirements, the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011) and other technical regulations of the Union (technical regulations of the Customs Union), which apply to these products.

79. 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 of conformity of products.

80. Fish food products are subject to conformity assessment before being put into circulation on the territory of the Union.

81. The assessment of compliance of fish food products, with the exception of products specified in paragraph 84 of this technical regulation, with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it, is carried out in the following forms:

a) confirmation of the conformity of fish food products, with the exception of fish food products for baby food, fish food products of a new type, unprocessed fish food products of animal origin (including live fish and live aquatic invertebrates);

b) state registration of a new type of fish food products and fish food products for baby food, with the exception of unprocessed fish food products of animal origin intended for baby food, in accordance with the provisions of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011);

c) veterinary and sanitary examination of unprocessed fish food products of animal origin, live fish and live aquatic invertebrates.

82. The assessment of compliance of the processes of production, storage, transportation, sale and disposal of fish food products with the requirements of this technical regulation and other technical regulations of the Union (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 other technical regulations of the Union (technical regulations of the Customs Union), which apply to them, except for the production processes of fish food products specified in paragraph 83 of this technical regulation.

83. The conformity assessment of the processes of production and processing of food products of aquaculture of animal origin and the catch of aquatic biological resources of animal origin is carried out in the form of state registration of production facilities in accordance with the provisions of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

84. Conformity assessment of non-industrial fish food products and fish food products of catering enterprises (public catering) intended for sale in the provision of services, as well as the processes of sale of these fish food products is carried out in the form of state supervision (control) over compliance with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to them.

85. The assessment of compliance of food fish products of animal origin of non-industrial manufacture with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it, can be carried out in the form of a veterinary and sanitary examination.

86. Veterinary and sanitary examination of unprocessed fish food products of animal origin, live fish, live aquatic invertebrates and registration of its results are 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.

87. Confirmation of conformity of fish food products is carried out in the form of a declaration of conformity according to the 3d, 4d or 6d scheme.

88. When declaring the conformity of fish food products, applicants may be a legal entity or an individual registered in the territory of a member state in accordance with its legislation as an individual entrepreneur, who is a manufacturer, seller or a person authorized by the manufacturer.

89. The declaration of conformity of food fish products produced in series is carried out according to the schemes 3d and 6d, the batch of food fish products - according to the scheme 4d.

90. When declaring the conformity of fish food products, the applicant may be:

a) for 3d and 6d schemes - the manufacturer (a person authorized by the manufacturer);

b) for the 4d scheme - the manufacturer (a person authorized by the manufacturer) or the seller.

91. The choice of the scheme of declaration of conformity of food and fish products is carried out by the applicant.

92. The declaration of conformity of fish food products according to the 3d, 4d and 6d schemes is carried out by the applicant on the basis of his own evidence and evidence obtained with the participation of an accredited testing laboratory (center) included in the unified register of conformity assessment bodies of the Union.

93. When declaring the conformity of food and fish products, the applicant:

a) forms and analyzes documents confirming the compliance of fish food products with the requirements of this technical regulation, including:

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

the document according to which the fish food products are manufactured (if available);

protocols of studies (tests) of fish food products confirming compliance with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it;

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

a document confirming the safety of unprocessed food and fish products of animal origin based on the results of a veterinary and sanitary examination;

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

other documents at the applicant's choice, which served as the basis for confirming the compliance of fish food products with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it (if available);

b) carries out the identification of fish food products in accordance with section III of this technical regulation;

c) ensures that production control is carried out and takes all necessary measures to ensure that the production process of fish food products ensures its compliance with the requirements of this technical regulation (for schemes 3d and 6d);

d) takes all necessary measures to ensure the stability of the functioning of the quality and safety management system (for scheme 6d);

e) adopt a declaration of conformity, which is drawn up according to a single form and rules approved by the Decision of the Board of the Eurasian Economic Commission of December 25, 2012 N 293;

f) applies a single sign of the circulation of products on the Union market.

94. After completing the conformity assessment procedures, the applicant forms a set of documents, which includes:

a) documents provided for in subparagraph" a " of paragraph 93 of this technical regulation;

b) the protocol (protocols) of studies (tests) conducted in an accredited testing laboratory (center) included in the unified register of conformity assessment bodies of the Union;

c) a registered declaration of conformity.

95. The declaration of conformity is subject to registration in accordance with the procedure provided for by the Decision of the Board of the Eurasian Economic Commission of April 9, 2013 N 76.

96. The validity period of the declaration of conformity when declaring the conformity of fish food products according to the 3d scheme is no more than 3 years, according to the 6d scheme-no more than 5 years. The validity period of the declaration of conformity for a batch of fish food products (scheme 4d) is established by the applicant, but may not exceed the shelf life of fish food products.

97. The certification body for management systems carries out inspection control over the stability of the functioning of the quality and safety management system (for scheme 6d).

98. The set of documents specified in paragraph 94 of this technical regulation is kept by the applicant for the following periods:

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

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

99. Food fish production, the relevant safety requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which it is covered, and passed the conformity assessment procedure in accordance with the provisions hereof, marked with a single sign of products on the Union market.

100. Marking with a single sign of the circulation of products on the Union market is carried out before the release of fish food products into circulation on the territory of the Union.

101. A single product circulation mark on the Union market is applied to each unit of fish food products (consumer and transport packaging, or label, or label) in any way that provides a clear and clear image during the entire shelf life of such products.

If it is impossible to apply a single product circulation mark on the Union market to consumer and transport packaging, or a label, or a label, it is allowed to apply it to the accompanying documents.

102. The marking of fish food products with a single product circulation mark on the Union market indicates the compliance of fish food products with the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it.

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

104. The authorized bodies of the member states are obliged to take all measures to restrict and prohibit the release into circulation on the territory of the Union of fish food products that do not meet the requirements of this technical regulation and other technical regulations of the Union (technical regulations of the Customs Union), which apply to it, as well as to withdraw it 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 appropriate measures.

The electronic text of the document was

prepared by JSC "Codex" and verified by:

official website

Of the Eurasian Economic Union

www.eaeunion.org, 20.03.2017