The Technical Regulations of the Customs Union TR TS 034/2013 "On the safety of meat and meat products" comes into force on May 1, 2014.
From the same time, the following regulations began to apply to the meat industry, regulating the general rules for the production and circulation of products:
1. TR CU 021/2011 "On food safety"
2. TR TS 022/2011 "Food products in terms of their labeling"
3. TR TS 029/2012 "Safety requirements for food additives, flavors and technological aids"
4. TR TS 005/2011 "On the safety of packaging"
5. TR TS 027/2012 "On the safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition".
It should be noted that the technical regulations of the Customs Union have minor differences from the normative documentation of the Russian Federation. This is explained by the fact that Russia has a direct influence on the development of the technical regulation of the CU, and the standards developed in the USSR are being replaced, updated, and are well suited for use in the territory of the former CIS. Important requirements of technical regulations have a certain bearing on the situation of the transitional period of the Customs Union.
It is important to note that, in accordance with EEC Decision No. 298, adopted on December 10, 2013, documents confirming the conformity of products (declarations, state registration certificates) issued before May 1, 2013 are valid until their expiration date, but not later than December 31, 2015. Therefore, having a valid declaration, before the expiration of its validity, manufacturers have the right to produce products under Russian law.
It also follows from the above that on May 1, 2014 it is not required to issue a new declaration of conformity if it has not yet ceased to be valid. And all declarations received by applicants from the specified date must be accepted if the products comply with the current technical regulations.
However, producers of meat products already now need to outline an action plan to prepare for work within the framework of technical regulations.
To begin with, it is necessary to carefully study the texts of the regulations, correlating the requirements specified in them with the actual work performed in the organization. At the same time, it is important to remember that it is necessary to read not only the text of the regulation, but also the decision to adopt it, since it is this document that contains all the transitional provisions for some requirements. For example, the decision to adopt TR TS 034/2013 “On the safety of meat and meat products” contains the following transitional provisions:
The requirement to include in the name of meat products or place in the immediate vicinity of it information about the group (meat product, meat-containing product, meat and vegetable product, vegetable and meat product,) and type (sausage product, meat product, semi-finished product, culinary product, canned food , bacon product, dry product, broth) comes into force only after the development of an interstate standard for the procedure for assigning groups of meat products.
The requirement that it is not allowed to label meat products using fictitious names that are identical or confusingly similar to the names of meat products (for example, Doktorskaya, Grainy, Dairy) established in interstate (regional) standards, with the exception of meat products manufactured according to these standards, comes into effect only after the development of interstate standards for a specific range of products. It should also be noted that the requirement applies only to names established in interstate (GOST), and not national standards (GOST R. STB, ST RK). There are a number of exceptions to this paragraph. It is allowed to use generally accepted names formed by anatomical features (for example, brisket, bacon, neck, shank), by a characteristic pattern on the cut, (nalrimer, servelat, salami, ham), by the type of prescription components used (for example, pork, beef, veal ) or widely used in cooking and catering (for example, pastrami, steak).
If we talk about technical regulations, then big changes have affected the labeling of products. First of all, they are determined by TR TS 022/2011 "Food products in terms of their labeling". Despite. that the specified document for the most part repeats GOST R 51074 “Food products. Consumer Information”, there are also a number of new requirements.
Firstly, the requirement for the language in which the marking must be applied. In accordance with the regulations, this language is Russian, however, if it is required by the legislation of the country - a member of the Customs Union, the language of this country is additionally used. For example, at present in Belarus the second national language is Russian, while in the Republic of Kazakhstan only Kazakh is recognized as the state language, therefore, the labeling of products that meet the requirements of the regulation must be applied in Russian and Kazakh.
The next important requirement is that if there is an ingredient in food products that consists of two or more components, the composition is indicated in descending order of their mass fraction in the product. In this case, all components included in its composition are listed, or a composite ingredient is indicated with an addition to it in parentheses of the components in descending order of their mass fraction.
If the mass fraction of the constituent component is 2% or less, it is allowed not to indicate the components included in it, with the exception of food additives, flavors and their constituent food ingredients, biologically active substances and medicinal plants, components obtained using GMOs, and allergens. Thus, if a manufacturer uses more than 2% cheese in a recipe, for example, for a sausage product, then it will be necessary to indicate “cheese” and all the components of which it consists in the composition. It should be emphasized that food additives and flavors (including those included in complex mixtures) are indicated regardless of the percentage in the product.
Regardless of the amount, substances that can cause allergic reactions are necessarily given in the composition. At the same time, it is not necessary to separately focus on their allergenic properties in the form of additional inscriptions such as “contains allergens”.
In cases where allergens were not used in the production of food products, but their presence cannot be completely excluded, information about the possible presence of such components is placed immediately after the indication of its composition. Examples of this can already be found on product packaging, for example. “Possibly low content of milk protein”, “Contraindicated for people with intolerance to soy protein”, etc.
Thus, enterprises producing food products intended for export to the countries of the Customs Union need to analyze the entire assortment, raw materials and auxiliary materials, identify products containing allergens, request information on the presence of allergens from suppliers of spices and additives, and develop an allergen control system at the enterprise.
Paragraph 18 of article 4 of the technical regulation states that food products containing dyes (azorubine E122, quinoline yellow E104, sunset yellow FCF E110, charming red AC E129, Ponceau 4R E124 and tartrazine E102) must be labeled with a warning label. Information: "Contains dye(s) which (which) may (may) have a negative effect on the activity and attention of children."
If we talk about labeling requirements specific to meat products, they are established in TR TS 034/2013 "On the safety of meat and meat products".
So, with the entry into force of the regulation, it is not allowed to label general-purpose meat products using names that are associatively perceived as meat products for baby food (for example, sausages "Children", sausage "Karapuzik", "Krepysh", "Toptyzhka"). Many manufacturers assign similar names to products referring to the size of the product, but the consumer evaluates them as baby food products.
It is not allowed to indicate in the labeling such information as “produced from chilled raw materials” or similar in meaning, if raw materials of a thermal state other than chilled are used in the production of meat products.
In the case of using mechanically deboned poultry meat (additional deboning) in the manufacture of meat products, information about this is given in the composition of such products (for example, “mechanically deboned poultry meat”).
Water, which is part of slaughter products and meat products, is given in their marking for any method of application (ice, brine, solution, etc.).
In the labeling of sausages and meat products, starter cultures of microorganisms must be indicated in cases where they were used in production.
Labeling of slaughter products and meat products treated with enzyme preparations must contain information on their use, if the activity, including residual, of the enzyme preparation in the finished product is preserved.
In addition, the regulation contains a number of requirements for labeling each type of meat products.
HACCP principles in TS
Technical regulation TR TS: 021/2011 "On food safety" contains the basic minimum requirements for food safety, as well as for the processes of its production and circulation.
An important issue that determines the regulation is the types and procedures for assessing (confirming) the conformity of products to their production processes. Regarding this issue, the document under consideration lays down the principle of "one product - one document".
The second important issue that affects the regulation is the availability of a traceability system and a food safety system based on the principles of HACCP in food enterprises.
Due to the fact that safety is a characteristic that requires system management by the organization, the TR TS establishes requirements for the processes of production, storage, transportation and sale of food products. Thus, Article 10 "Ensuring the safety of food products during their production, storage, transportation, sale" TR TS 021/2011 obliges manufacturers to develop, implement and maintain procedures based on the principles of HACCP (Eng. Hazard Analysis and Critical Control Points - risk analysis and critical control points) and develop and implement food traceability procedures.
The HACCP system is positioned and considered in all developed countries of the world as a common methodology that ensures food safety. It complements traditional methods of control and removes dependence on the results of selective control of finished products, emphasizing the controllability of production and service processes. This system allows you to focus on those process points that are critical to product safety and implement preventive measures to prevent the occurrence or development of hazardous factors, managing their causes at all stages of production.
The principles of the HACCP system are defined in Codex Alimentarius Commission document CAC/RCP 1-1969.
Despite the fact that TR TS for food products do not require mandatory certification of the HACCP system, an independent assessment by an accredited certification body that this system in an organization meets the requirements established in the state is one of the ways to confirm the implementation of the HACCP system and thereby fulfill the requirements of TR TC in relation to ensuring safety in the production of food products.
It should also be emphasized that the organization must clearly define the scope of the HACCP system in relation to products covered by the TR CU. The scope shall identify the products or types of products, processes and places of production covered by the HACCP system.
Thus, after the entry into force of the TR CU, taking into account the transition period, food products should be released into circulation in the common customs territory of the CU only if they fully comply with the requirements of all TR CU and pass the conformity assessment procedures established by the technical regulations that apply to it, including the introduction by organizations - manufacturers of HACCP system principles applicable to a given product. At the same time, the products must be marked with a single sign of product circulation on the market of the CU member states.
By the Decision of the EEC Commission No. 68 dated 09.10.2013, the technical regulation of the Customs Union "On the safety of meat and meat products" (TR TS 034/2013) was approved, which came into force on May 1, 2014. TR CU 034/2013 establishes mandatory safety requirements for slaughter products and meat products and related requirements for production, storage, transportation, sale and disposal, as well as for labeling and packaging of meat and meat products.
This TR TS 034/2013 applies to the following types of products:
- slaughter products and meat products:
- meat,
- offal,
- raw fat and products of its processing
- blood and products of its processing
- bone and products of its processing
- mechanically deboned meat (additional deboning)
- raw intestinal
- collagen-containing raw materials and products of its processing (including gelatin)
- meat and meat-containing meat products, sausages, semi-finished products and culinary products, canned food, broths
- bacon products
- slaughter products and meat products for baby food
- processes of production, storage, transportation, sale, disposal of meat and meat products
- poultry meat and products from it, as well as products containing poultry meat with a mass fraction greater than the share of other slaughter products
- specialized meat products (excluding products for baby food)
- food additives and dietary supplements, medicines, animal feed, products not intended for food purposes
- food products of catering establishments
- food products containing less than 5% meat ingredients
- processes of production, storage, transportation, sale and disposal of meat and meat products of non-industrial production
When circulating on the territory of the Customs Union, slaughter products must be accompanied by a veterinary certificate and marked with a sign of compliance with the technical regulations of the Customs Union.
Packaging and closures for slaughter products and meat products must comply with the requirements of TR CU 005/2011 "On packaging safety". Requirements for the labeling of meat and meat products are contained in TR TS 021/2011 "Food products in terms of their labeling".
Declaration for meat and meat products.
- Slaughter products, including those intended for baby food, must undergo a veterinary and epidemiological examination before being placed on the market.
- Meat products (with the exception of products for baby food and new types of products) before being released into circulation on the territory of the Customs Union must go through the procedure for declaring compliance with the requirements of TR CU 034/2011.
The declaration for a batch of meat and meat products is valid until the expiration date of such products.
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The technical regulation establishes safety requirements for slaughter products and meat products, 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
For the procedure for enacting the technical regulation of the Customs Union "On the safety of meat and meat products", see the Decision of the Board of the Eurasian Economic Commission dated December 10, 2013 No. 298
I. Scope
II. Basic concepts
III. Rules for the identification of slaughter products and meat products
IV. Rules for the circulation of slaughter products and meat products on the market of the Member States of the Customs Union and the Common Economic Space
V. Safety requirements for slaughter products and meat products
VI. Requirements for the production processes of slaughter products and meat products
VII. Requirements for slaughter products and their production processes
VIII. Requirements for meat products and their production processes
IX. Requirements for the processes of storage, transportation, sale and disposal
X. Requirements for the packaging of slaughter products and meat products
XI. Labeling requirements for slaughter products and meat products
XII. Ensuring compliance of slaughter products and meat products with safety requirements
XIII. Assessment (confirmation) of conformity of slaughter products and meat products
XIV. Marking with a single mark of product circulation on the market of the member states of the Customs Union
XV. State control (supervision) over compliance with the requirements of this technical regulation
XVI. Protective clause
Appendix No. 1 Microbiological safety standards for slaughter products and meat products
Annex No. 2 Microbiological safety standards (industrial sterility) of canned food
Annex No. 3 Hygienic requirements for the safety of slaughter products intended for the production of meat products for baby food
Annex No. 4 Requirements for physical and chemical parameters of meat products for baby food
Annex No. 5 Maximum permissible levels of residues of veterinary (zootechnical) drugs, animal growth stimulants (including hormonal drugs) and medicines (including antibiotics) in slaughter products, controlled according to information on their use
- Technical regulation of the customs union 005/2011 for Decision 769
- Amendment for Decision 769
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