English  Translation  
 
TECHNICAL REGULATION ON PRODUCTION AND TRADE OF  
MEAT AND MEAT PRODUCTS  
 
CHAPTER 1. GENERAL PROVISIONS  
 
Article 1. Purpose  
 
1.1. This regulation aims to ensure the safety of production and trade of meat and meat products as well 
as to protect the environment, and the public interest.  
 
 Article 2. Scope  
 
2.1. This regulation shall apply to persons, legal entities, competent authorities, and officials involved in 
slaughtering and dressing of live animals as well as production, transport, storage, domestic and 
foreign sale of meat and meat products intended for human consumption.  
 
2.2. This regulation shall apply to the production and sale of meat and meat products in the free trade 
zone.  
 
2.3. This regulation shall  apply to production and sale of cattle, horses, sheep, goats, farmed pigs, and 
poultry intended for human consumption.  
 
2.4. This regulation shall apply to meat of other animals not mentioned in sub-article 2.5. of Article 2 that 
require specific hygienic control by the competent entity.  
 
2.5. This regulation shall apply to the assurance of imported meat and meat products into Mongolia from 
foreign countries meet the general veterinary, sanitary and hygienic requirements.  
 
2.6. This regulation shall not apply to slaughtering and dressing of animals by citizens for non -
commercial purposes.  
 
 Article 3. Terms and definitions  
 
 For the purposes of this Regulation, the following definitions apply:  
 
3.1. “Animals” means cattle, horses, sheep, goats, farmed pigs, and poultry intended for human 
consumption (hereinafter referred to as “Animals”);  
 
3.2. “Slaughter animals” mean Animals specifically intended for slaughter at an abattoir within a short 
time, under the control of the relevant Veterin ary Authority;  
 3.3. “Weakened animal” means and Animal that is weakened or underweight due to a disease or 
malnutrition;  
 
3.4. "Animal with a positive reaction" means an Animal that tested positive for an infectious disease;  
3.5. “Injured animal” means  an Animal with a bone or supporting organ injuries or wounds, or visible 
injuries due to external factors;  
 
3.6. “Abattoir” means an establishment where specified animals are slaughtered and dressed for human 
consumption and that is approved, registered and/or listed by the competent authority for such 
purposes. Such establishments must meet the requirements set forth in Articles 10, 11, 12.1 and 12.2 
of this regulation.  
 
3.7. “Meat processing establishment” means a building or area used for performing m eat hygiene 
activities including break -down, de -boning, classifying, semi and final processing as well as packing 
that is approved, registered and/or listed by the competent authority for such purposes.  
 
3.8. “Sanitary/ hygienic protection zone” means the  boundaries established to prevent health risks to 
public, animals, and the environment;  
 
3.9. “Meat” means all parts (including blood) of an animal that are intended for, or have been judged as 
safe and suitable for human consumption.  
 
3.10.  “Chilled meat” means the meat is stored in a cold storage and the core temperature has reached (0 -
4)0С;  
Note: When preparing meat for exports, the chilled meat shall be in accordance with the importer’s 
requirements.  
 
3.11.  “Frozen meat” means meat is s tored in a cold storage and the core temperature has reached -8 ° C or 
below;  
 
3.12.  “By-product(s)” means all the edible and inedible parts of the carcass other than meat such as head, 
hide, blood, intestines, offal, fat, diaphragm, stomach, and glands e tc. resulting from animal 
slaughtering and dressing operations;  
 
3.13.  “Edible offal” means the parts of the carcass that have been passed as fit for human consumption 
such as red offal and other edible by -products.  
 
3.14.  “Meat product” means irreversibly modifying the organoleptic and physicochemical characteristics of 
raw meat by heating, smoking, curing, maturing, drying, seasoning or flavoring, extraction, or a 
combination of those processes. Meat products include ready -to-eat (RTE) and semi -processed meat 
products and may contain ingredients  of plant, mineral and microbiological origins that are necessary 
for their specific production process;  
 
3.15 “Ready -to-eat meat products” mean meat products that are intended to be consumed without any 
further processing;  
 3.16 “Semi -processed meat products” mean meat products that require further heat -treatment (e.g. heating, 
frying etc.) before consumption;     
 
3.17 “Meat preparation” means raw meat which has had foodstuffs, seasonings or additives added to it;  
 
3.18.  “Animal intestine” means small intestines of cattle, horses, sheep, goats and pigs;  
 
3.19.  “Raw intestine” means unsalted animal intestines;  
 
3.20.  “Cleaning operation” means scraping, salting, or drying of raw intestines;  
3.21.  “Sorting operation” means selecting, grading, classifying, salting, or drying of cleaned casings;  
 
3.22.  “Casing processing establishment” means a legal entity registered with and accredited by the 
competent authority to engage in the production and trade of casings;  
 
3.23.  “Product batch” means a batch of products processed in one production process;  
 
 
3.24.  “Passed for human consumption” means meat, offal, and by-products that have been inspected, 
judged, and marked by a veterinary authority to be suitable for human consumption;  
 
3.25.  “Inedible raw materials and products” means the inedible by -products from animal slaughtering 
operations, all types of animal w aste from abattoirs and meat processing establishments, carcasses, 
by-products, and offal declared unsuitable for human consumption by the post -mortem inspection, 
withdrawn and recalled meat and meat products;  
3.26.  “Processing of inedible raw materials and products” means converting the “Inedible raw materials 
and products” as defined in article 3.25 of this regulation into other valuable end -products by 
collecting, heat -treating, sterilizing, or by converting its basic composition;   
3.27.  “Identification mark” means special mark used by state inspectors for detention and disposal of 
animals, meat, meat products and other items;  
 
3.28.  “Maximum tolerable amount” means the maximum allowed level of hygiene safety indicator that will 
not negat ively affect human health;  
 
3.29.  “Animal slaughtering” means the following:  
 
3.29.1.  Slaughtering ( stunning, sticking, and bleeding ) and dressing operations ( progressive separation of the 
body of an animal into a carcass and other edible and inedible pa rts by de -hiding or de -pelting or 
hair removal operations, and evisceration ) of cattle, horse, sheep and goat;  
  
3.29.2.  Slaughtering ( stunning, sticking, and bleeding ) and dressing operations ( progressive separation of the 
body of an animal into a carcas s and other edible and inedible parts by de -hiding or de -pelting or 
hair removal operations, and evisceration ) of pig;  
  3.29.3.  Slaughtering ( stunning, sticking, and bleeding ) and dressing operations ( progressive separation of the 
body of an animal into a carcass and other edible and inedible parts by de -hiding or de -pelting or 
hair removal operations, and evisceration ) of poultry;  
  
3.30.  “Emergency killing” means the killing of animals which are weakened or injured;  
 
3.31.  “Pasteurization” means the m eat and meat products are heat -processed with a temperature up to 
100°C, to eliminate most micro -organisms;  
 
3.32.  “Sterilization” means the meat and meat products  are heat -processed to a temperature above 100°C 
to eliminate all micro -organisms;  
 
3.33.  “Disinfection” means destroying or substantially reducing food contamination and bacterial counts to 
tolerable levels by using chemical and physical methods without adversely affecting the quality of the 
food.  
 
3.34.  “Accreditation” means activities perfo rmed by the competent authority and/or competent body to 
determine meat, meat products, and casings comply with regulatory requirements of health, hygiene, 
and safety.  
 
3.35.  For all other definitions not mentioned in Article 3.1, refer to definitions lai d down in MNS CAC 
RCP 58/2013, Meat hygiene rule MNS 5889, HACCP standards, and other relevant laws and 
regulations.  
 
 CHAPTER 2. REQUIREMENTS FOR ANIMAL HEALTH  
 
 Article 4. Health requirements for slaughter animals  
 
4.1. Slaughter animals shall originate from territories free from diseases specified in articles 6.1 -6.3, 7.1 -
7.2, and in annexes A1, A2, and A3 of this regulation.   
4.2. It is prohibited to trek, transport, and slaughter animals for human consumption with th e following 
types or symptoms:  
Injury, abnormal gait  or movement, severe lameness, burns, deep and large open wounds, 
broken  bones,  diarrhea, weakened, weights below than  average, stressed, mother animals in the 
second half of their pregnancies,  lactating , newly born and young offspring.  
4.3. Slaughter animals supplied to abattoirs can be sourced from herder’s lot, feedlot, and from  the 
compartment  free from highly contagious and infectious diseases.   
4.4. The abattoir may have its own feedlot or a contract with an independent feedlot.  
 
4.5. The Government member in charge of animal health issues shall approve the requirements for live 
weight, and age limit, general health and veterinary, sanitary, and quarantine requirements for 
slaughter animals, animals to be received at compartment  free from highly contagious and infectious 
animal diseases, feedlot, and lairage .   
4.6. Farmers, herders , and entities  who are raising animals for human consumption must ensure that their 
animals are healthy and incl uded in control measures, prevention and eradication program for 
infectious and zoonotic diseases.   
 Article 5. Control of veterinary drug use/ application  
5.1. Information on drugs prescribed for slaughter animals must registered in the electronic registration 
system.  
 
5.2. Slaughter animals shall not be exposed to natural and artificial hormones, thyroid drugs and 
medicines.  
5.3. Animals under an unexpired withdrawal or elimination period after the prescription of antimicrobial, 
anthelmintic, an d hormonal drugs or animals of an entity that violated article 24.4.3 of the Law on 
Animal Health, shall not be used for human  consumption.  
5.4. In determining the maximum tolerable amount of veterinary drug residues in meat and meat products, 
the Intern ational Food Law Commission's standard “Maximum residue limits (MRLs) and risk 
management recommendations (RMRs) for residues of veterinary drugs in foods CX / MRL 2 -2018” 
shall be followed.  
The type of residue, testing method, maximum permissible amount a nd the certification shall be in 
accordance with the requirements of the importer.  
 Remarks:  
1. Annex A.1:  
A list of highly contagious and infectious diseases prohibiting international trade of animals and 
products of animal origin.  
 
2. Annex A.2:  
A list of infectious diseases prohibiting domestic trade of animals and products of animal origin.  
 
3. Annex A.3:  
A list of zoonotic diseases that can be transmitted directly from animals to humans and cause food 
borne illnesses.  
 
4. Annex A.4:  
A list of animal diseases detectable during ante -mortem inspection, which requires disposal measures 
of the condemned animals.  
 
5. Annex A.5:  
A list of animal diseases detectable during post -mortem inspections, which requires disposal 
measures of the condemned carc asses, offal, and by -products.  
 
6. Annex A.6:  
The special requirements for animal casing processing establishment.  
 
 Article 6. Control for infectious and parasitic diseases  
 
6.1. Slaughter animals must be procured from healthy herds and territories free from the following 
diseases:  
 
6.1.1.  No cases of highly contagious animal diseases have been diagnosed during the past 6 -12 months;  
 6.1.2.  No cases of african  equine plague, African swine fever and all types of infectious encephalomyelitis 
have been detected during the past 3 years;  
 
6.1.3.  No cases of equine infectious anemia, dourine, epizootic lymphangitis  and contagious equine metritis 
have been detected a t the lot during the past 12 months;  
 
6.1.4.  No case of foot and mouth disease during the past 12 months;  
 
6.1.5.  No cases of rinderpest, contagious bovine pleuropneumonia, vesicular stomatitis and peste des petits 
ruminants during the past 12 months;  
 
6.1.6.  Free from sheep and goat pox;  
 
6.1.7.  Free from avian influenza.  
 
6.2. Animals included in the veterinary preventive measurement and determined as a healthy by 
examination and tests are allowed for transport and electronic veterinary certificates will be issued.  
 
6.3. Animals that are infected and suspected with infectious disease must not be slaughtered for human 
consumption.  
 
 Article 7. Control of zoonotic diseases  
 
7.1. Slaughter animals for human consumption shall originate from healthy herds free from the 
following zoonotic diseases:  
 
7.1.1.  No cases of infectious and zoonotic diseases have been detected or diagnosed during past 6 -12 
months;  
 
7.1.2.  No cases of anthrax and blackleg have been detected for during past 20 days;  
 
7.1.3.  Up to 30 days prior to slaughter, no positive case of Brucelliosis has been detected by survey test, 
which included at least 15 percentage of total animals being slaughtered;  
 
7.1.4.  No positive case of listeriosis has been detected by survey test, which included at least 3 percentage 
of total cattle;  
 
7.1.5.  Up to 30 days prior to slaughter, no positive case of anthrax has been detected by survey test which 
included at least 10 percentage of total animals being slaughtered;  
 
7.1.6.  Up to 30 days prior t o slaughter, no positive case of salmonellosis has been detected by survey test 
which included at least 10 percentage of total pigs being slaughtered;  
 
7.1.7.  Up to 30 days prior to slaughter, no positive case of tuberculosis has been detected by survey t est, 
which included at least 3 percentage of total animals being slaughtered;  
 7.1.8.  Up to 30 days prior to slaughter, no positive case of ganders has been detected by survey test, which 
included at least 20 percentage of total horse being slaughtered;  
 
7.1.9.  Up to 30 days prior to slaughter, no positive case of camphylobacteriosis  has been detected by 
survey test of which included at least 3 percentage of total cattle and 1 percentage of total chicken 
being slaughtered;  
 
7.2. Animals that have been i nfected and suspected with zoonotic and foodborne diseases must not be 
slaughtered for food consumption.  
 
 Article 8. Quarantine control  
 
8.1. Slaughter animals shall be kept in quarantine for at least 21 days in the territory of the animal origin, 
lairage, and/or in the compartment  free from highly contagious and infectious diseases.    
 
8.2. The records shall be kept on clinical signs, isolati on, treatment, destruction, cleaning and disinfection 
measures of animal infectious diseases.  
 
8.3. A record of the origin and health status of each slaughter animal received the abattoir and/or the 
compartment  free from highly contagious and infectious d iseases should be kept.  
  
Article 9. Slaughter animal handling  
 
9.1. Requirements for transportation of slaughter animals:  
 
9.1.1.  The government member in charge of animal health issues shall approve the veterinary and sanitary 
quarantine and welfare  requirements during trekking and transporting of animals.  
9.1.2.  Procured slaughter animals must be watered in the same place at least 24 hours prior to 
transportation.  
 
9.2. The following requirements shall be applied to the transport of slaughter ani mals by vehicle:  
 
9.2.1.  Depending on the age of animals, the space for per animals on vehicle should be 1.7 -2.0 m2 for large 
animals, 0.7 -0.9 m2 area for small animals and 0.6 -0.8 m2 for swine, respectively and sufficient floor 
space should be provided for standing and lying down. There should be sufficient headroom to allow 
adequate airflow over the animals on hoof. Poultry, however, should be transported in a well 
ventilated contain er. 
 
9.2.2.  Animals must be transported in separate compartments to avoid overcrowding. There must be no 
more than 10 large animals and no more than 30 small animals in one compartment. Double -deck 
truck or trailer could be used for large animals and trip le-deck truck or trailer for small animals. 
When double or triple decks are used, the height of the compartments should be at least 1.9 meters 
for large animals and 1.3 meters for small animals.  
 
9.2.3.  Vehicle speed must not exceed 50 km per hour on the paved roads outside of urban area  and not over 
40 km per hour on the off -roads.   
9.2.4.  Every 8 -10 hours during journey, the animals must rest for at least 1 hour for watering and feeding, if 
necessary. The time for continuous journey of livestock must no t exceed 10 hours.  
 
9.2.5.  Animals must be transported separately by species to prevent injuries to each other and to ensure 
well-being. Do not transport by tying, leaning, and packing, strangling or lying down.  
 
9.2.6.  During hot weathers, animals must be transported in morning, evening, and in night times to avoid 
day time transport under strong sunlight. During cold weathers, prevent animals from freezing.  
 
9.2.7.  Transport vehicles, and crates must be cleaned and if necessary disinfected as soon as possible after 
each unloading of animals at the abattoir.  
 
9.3.  Requirements for animal transport vehicles:  
 
9.3.1.  Design and construction of the transport vehicle must enable easy loading, unloading, and must 
prevents animals from jumping, falling, br uising, and injuring during the transportation.  
 
9.3.2.  Vehicles must be designed to protect from overheating, cooling, wind and rain during transportation.  
 
9.3.3.  Ventilation system must be designed to protect from respiratory failure and exposure to exhaust 
fumes during the transportation.  
 
9.3.4.  There should be adequate air flow on the floor level of the vehicle to remove the odor from the liquid 
waste.  
 
9.3.5.  Use of non -slip, grooved floor gratings, crates or similar devices that prevent soiling  and cross -
contamination with faecal material.  
 
9.3.6.  If the vehicle has more than one platform, there must be partition walls, railings and doors to prevent 
overcrowding and cross -contamination of animals.  
 
9.3.7.  Transport vehicle must have unloading doors and railings in case of emergency situation.  
 
9.4.  Requirements for animal transport by railway:  
 
9.4.1.  On a four -axle wagon;  
 16-24 adult cattle  
 24-28 young cattle  
 80-110 sheep and goats  
 depending on pig weight, 50 -60 heads up to 80 kg, 44 -50 heads up to 81 -100 kg, 28 -
44 heads up to 101 -150 kg, and 20 -28 heads more than 150 kg.  
 no more than 14 horses  
 
9.4.2.  The number of pigs to be loaded during the warm season shall be reduced by 10 -15 percent, and 
overweight or fattened pigs will not be tra nsported on four -axle trains.   
9.4.3.  Wagon window must be opened in warm season and closed in cold season.  
 
9.4.4.  Different species of livestock must not be loaded on the same wagon and must be transported 
separately by their age, sex, and body weight.  
 
9.4.5.  Animals must be loaded and unloaded using a special ramp without physically forcing or distressing 
them with loud noise.  
 
9.4.6.  Manure and sludge must be removed regularly during transport.  
 
9.4.7.  If animals get sick during transportation, th e veterinarian must isolate and care for the sick animals, 
and the sick animals must not be unloaded or left on the road without veterinarian permission.  
 
9.5.  Feed requirements when transporting animals by railway:  
 
9.5.1.  Animals transported by railway must be fed  twice a day and before feeding, the animals must be 
watered twice a day in cool seasons and three times a day in warm seasons.  
 
9.5.2.  Feed grass volume is 4.5 kg for cattle, 3.5 kg for sheep and goats and 2.5 kg  for pigs.  
 
9.5.3.  Wagon for transporting animals must be equipped with folding tubs for forage and water.  
 
9.6. Requirements for transporting animals on hoof (Trekking):  
 
9.6.1.  Prior to departure, if necessary, animals should be vaccinated against sheep and goat pox , 
enterotoxemia, and anthrax, and tested for brucellosis, tuberculosis, and glanders.  
9.6.2.  One lot of sheep and goat must consist of 500 -1000 heads of animal while cattle lot should consist of 
150-200 heads of animal. Male and female animals should not be mixed in the same lot.  
 
9.6.3.  Trekking animal lot must not be merged or mixed with local or other lot of animals.  
9.6.4.  Trekking must be temporarily suspended during heavy rain, dust storm or snowstorms.  
 
9.6.5.  During the first 2-3 days of journey, cattle will be moved to adapt at a distance of 10 km while sheep 
and goats no more than 6 -8 km, and continued at a distance of 10 -15 km for cattle and 8 -12 km for 
sheep and goats, per day.  
 
9.6.6.  After 5 –7 days of journey, animals mu st be rested for 1 –2 days in a suitable area with grass, water 
and salt lick. 
 9.6.7.  Horses must be moved to a distance of 15 -20 km per day and rested 1 or 2 times in a place with water 
and saltlick.  
 
9.6.8.  Saltlick points must be established every 20 -25 km along the movement road of animals and makes a 
reserve of baking soda of 10 -15 g per day for small animal s and 30 -40 g per large animal s. 
 
9.6.9.  In the territory of the soum in transit, the animals must be moved according to the herding route and 
spent the night in the place where they are allowed to stay.  
 
9.7.  Holding and resting of slaughter animals  
 
9.7.1.  An abattoir must have procedures or guidelines for animal slaughtering, dressing, livestock protection 
and welfare.  
 
9.7.2.  The transported animals must be rested for 2 -3 days and adequately fed and watered.  During the 
holding period, animals must be kept under calm conditions and measures must be taken to avoid 
shocks  and stress.  
 
9.7.3.  If animals need to be held for more than 2 4 hours, conditions for feeding must be provided with 
fodder sources.  
 
9.7.4.  Floor space of the lairage should be 6 -7m2 per large animal, and 0.8 -1.0 m2 per small animals and 
1.8-2.0 m2 per pig.  
 
9.7.5.  The holding period should be 24 -48 hours for large  animals and 24 hours for small animals or pigs. 
Animals should not be a thirsty during the holding period. Watering should be 4 times per day during 
summer time and twice a day during winter time. Watering should be withdrawn 4 hours prior to 
slaughter. T he records on animal holding should be kept.  
 
9.7.6.  Ante -mortem inspections must be carried out in accordance with standard operating procedures, 
approved by competent authority.  
 
 CHAPTER THREE. DESIGN, CONSTRUCTION, AND EQUIPMENT REQUIREMENTS 
FOR ABAT TOIRS AND MEAT PROCESSING ESTABLISHMENTS  
 
 Article 10. Location and environment of abattoir  and Exterior facilities  
 
10.1.  The establishment must according to the prevailing wind direction of the region be located where the 
establishment’s products and industrial technology would direct air flow from the clean area to the polluted area and in a clean environment which is not e xposed to floods, water, swamps, permafrost, 
landfills, treatment facilities, smoke and dust.  
 
10.2.  According to “MNS 5105, Occupational safety. Industrial Hygiene, Hygiene protection areas norm, 
and General Requirements” standard and in consideration of  the location and features of the territory, 
a sanitary zone must be established at a distance of not less than 500 m from the abattoir and not less 
than 100 m from the meat processing establishment.  
 
10.3.  A brief description of the location of the establishment and perspectives of the surrounding facilities 
must be displayed in a visible manner.  
 
 Article 11. Animal handling facilities  
 
11.1.  Lairage  
 
11.1.1.  Animals for slaughter must be received at a lairage next to the establishment in which veterinary 
control, inspection, analysis, classification, sorting, isolating and quarantining measures would be 
implemented.  
 
11.1.2.  The lairage consists of pens, passageways and races should be arranged in such a way as to permit 
inspection of animals a t any time, and to permit the removal of sick or injured animals when 
considered to be appropriate, for which separate appropriate accommodation should be provided.  
 
11.1.3.  A disinfection channel filled with a disinfectant solution for transport trucks a t arrival  must be at 
least 9 m long and deep enough to disinfect turning wheels.  
 
11.1.4.  Animal unloading ramp should be non -slip and built on 20 degrees or less angle to prevent animals 
from escaping or falling.  
 
11.1.5.  The lairage  should be designed and constructed  to prevent animals from slipping, falling or being cut, 
bruised, wounded or injured , and to ensure the safety of animal handlers.  
 
11.1.6.  The lairage  should be designed to allow a one -way flow of animals f rom unloading  to the point 
of slaughter . 
 
11.1.7.  Suspect animal pens must be held apart from other healthy animals. If the pens are alongside each 
other (closer than 1 m), the animals must be separated from direct contact.  
 
11.1.8.  The total size of the suspect animal pen must be equivalent to 10 percent of the total animal holding 
capacity. Animal handler must be capable of regularly cleaning and disinfecting the pens.  
 
11.2.  Holding pen  
 
11.2.1.  Space allowance for large animal holding pens is 3 m2 per horse or cattle and for small animal 
holding pens is 1.5 m2 per sheep or goat. Drinking water and feed troughs should be available in 
holding pens to ensure sufficient accommodation for the number of animals intended to be held.   
11.2.2.  The height of  the holding pen fences for large animals must not be less than 1.5 m, and not less than 1 
m for small animals. The holding pen fences must have horizontal steel pipes and the distance 
between the pipes must not exceed 20 cm.  
 
11.2.3.  The animal holding p ens must be well -lit with a roof or shed, and have non -slip concrete slats  or 
paved floors with good drainage, where gut content and feces can be held under secure containment 
as well as constructed and equipped so as to facilitate effective cleaning and sanitation.  
 
11.2.4.  The animal holding pens must be designed so as not to cause injury or distress to the animal being 
held.  
 
11.2.5.  The holding facility must have a space allocated for specialized functions such as weighing, sorting, 
washing, or checking animal identification.  
 
11.3.  Crowding pen  
 
11.3.1.  Animals are moved out of the holding pens into a (pre -slaughter) shower pen then moved into a 
crowding pen which funnels into a single file lead -up chute before going into the stunning area.  
 
11.3.2.  The angle of the curved race between the holding pen and the shower pen should either be 60o or 
diagonal, which allows the animals’ movement to be in the direction of the unloading pens. The 
diagonal turn angle should not be 45o. 
 
11.3.3.  Floors of the passageways and races from the holding pen to the stunning area should be well drained 
and not slippery; they should not cause injury to the feet of the animals. Heights of the fences of the 
passageways and races should be 80 cm for large animals an d 60 cm for small animals.  
 
11.3.4.  Animals are moved into the shower pen through the curved races. If necessary, at the request of a 
competent official, the veterinary inspector will wash the animal hide contamination using a walk -
through wash basin or a  spray equipment.  
 
11.3.5.  Washed animals are moved to a round crowding pen with a diameter of 3.5 -4.7 m. The crowding pen 
must not have sharp corners and must have 2 gates on both sides of the entrance and exit.  
 
11.3.6.  From the crowding pen, animals enter the stunning area via a single file lead -up chute. The lead -up 
chute fence for large animals is 150 cm heigh, 80 cm wide at the top and 50 cm wide at the bottom. 
The lead -up chute fence for small animals is 90 cm heigh, 55 -60 cm wide at the top and 2 8-30 cm 
wide at the bottom. The race leading up to the stunning area should be curved with 60o angle and the 
animal movement direction should be towards the unloading pen.  
 
11.3.7.  The single file lead -up chute should have solid sides.  
 
11.3.8.  The crowding pen must be directly connected to the stunning area via the lead -up chute. The 
transition between the single file lead -up chute and the restrainer entrance should be smooth and 
gradual to prevent bruising and jamming. The sides of the single f ile chute should gradually slope to conform to the "V" shape of the conveyor restrainer or mechanical and restraining box for either 
electrical or captive bolt stunning.  
 
11.3.9.  When moving animals from the crowding pen to the stunning area, the passagew ays must be evenly 
lit with natural and artificial lightings. The passageways must not be shaded, dark, or unevenly lit.  
 
 Article 12. Design and construction of animal slaughtering, processing, chilling and freezing 
establishments  
 
12.1.  General requirements for animal slaughtering, processing, chilling and freezing establishments:  
 
12.1.1.  A conclusion must be obtained from the relevant inspection authority when determining the location 
of the establishment’s building  and facility construction site, or when constructing, opening, 
expanding or changing the purpose of buildings.  
 
12.1.2.  The flow of the technological stages of production must be designed to be in one direction with no 
intersections beginning from the receival of animals or raw ma terials to the transfer of the final 
product for transportation.  
 
12.1.3.  The internal design, location, and organization of the establishment premises and facilities must be 
suitable for production stages by preventing contamination and ensuring meat and  meat products’ 
hygiene and safety.  
 
12.1.4.  The floor must be waterproof, non -absorbent, suitable for washing and disinfection, resistant to acid, 
alkali, hot water at 82oC, made of materials which would not crack, is slip -resistant, has no gaps and 
is compact. Water must be able to flow freely and enter the sewer, has a 0.6 cm per meter slope, has 
wastewater traps and filters per 371.6 cm2 floor area, and installed with grease catcher in accordance 
with “MNS 5975, Grease catcher equipment in wastewater G eneral requirements” standard.  
 
12.1.5.  Walls and pillars must be made of materials which are waterproof, non -absorbent, do not crack, is 
easy to clean and disinfect, resistant to acid, alkali and hot water, light white in color, and protected 
against insect and rodent infestation.  
 
12.1.6.  Internal wall height of abattoirs must be at least 6 m for large animals and 4 m for small animals 
while meat processing establishments’ must be in accordance with the relevant construction and 
technical standards a nd norms.  
 
12.1.7.  The corners between the walls and floors must be solid, sealed, and semi -circular with a radius of 2.5 
cm or sloped 450-600 to ease cleaning operations.  
 
12.1.8.  The design and construction of ceilings must prevent the forming of dust,  condensation, mold and 
mildew and ensure the paint or lime do not fall off, and is easy to clean.  
 
12.1.9.  The design and construction of windows must prevent the entry of dusts, insects, and rodents, and the 
sills must have slopes to not be used as shelves.  
 12.1.10.  Auxiliary facilities such as stairs, elevators, temporary loading and unloading platforms of the 
processed meat and conveyor belts must be easy to clean and must not contaminate meat, meat 
products and casings.  
 
12.1.11.  An establishme nt must have loading and unloading platforms or ramps with shelters for meat, raw 
materials, and processed products. The height of the platform must be suitable for loading and 
unloading on and off the transport trucks, while the height of the ramps must b e automatically 
adjustable.  
 
12.1.12.  Doors must be made of waterproof material, have a flat and smooth surface. Where required, doors 
can either be swing or censored.  
 
12.2.  Abattoir:  
 
12.2.1.  The establishment premises and facilities must be designed and constructed according to its 
production type and capacity from animal receiving to shipment of its final products.  
 
12.2.2.  The abattoir premises must have the following rooms / areas:  
 Crowding pen  
 Animal stunning and bleeding room/ area;  
 De-hiding, p elting, and scalding room;  
 Room for pre -treatment and temporary storage of skins and hides;  
 Evisceration, inspection (post -mortem inspection on offal), and processing room;  
 Carcass inspection area (post -mortem inspection on carcass);  
 Chilling, freezing and  storage rooms;  
 Loading area;  
 Temporary storage for inedible raw materials and products;  
 Temporary suspension and storage room for suspect carcasses and edible offal;  
 Temporary storage for animal waste;  
 A room or area for washing and disinfecting crates, work portable equipment and tools;  
 Internal laboratory;  
 Changing and laundry rooms, and facilities for workers.  
 
12.2.3.  Sick or suspect animals must be slaughtered in a segregated slaughter room, or slaughtered at the end 
of the shift under the supervisi on of a state inspector, followed by a special procedure for cleaning 
and disinfection.  
 
12.2.4.  By-products, casings, skin and hides must either be transferred to pre -treatment facilities or be 
supplied under contract to other raw material processing est ablishments.  
 
12.2.5.  Processing of inedible raw materials and products should be an offsite operation completely separate 
from the abattoir.    
12.2.6.  An establishment must have at least 5 doors for animal restraining area, workers, 
administrative staff, visitors, product loading and unloading as well as waste and non -food stuff 
disposals.  
 12.2.7.  Entrances and exits of the abattoir must be designed to prevent workers from entering clean areas 
from dirty areas (stunning, bleeding, pelting, eviscer ation, and offal cleaning).  
 
12.2.8.  There must be a schematic drawing of the external and internal organizations (design and layout of 
all workshops, operating rooms and sections), and hygienic zones.  
 
12.2.9.  The operation flow of animal receiving, product transferring and transporting must not intersect with 
each other.  
 
12.2.10.  An establishment with two or more processing lines must ensure that there are no cross 
contaminations between the different processing lines.  
 
12.2.11.  The slaughter line  must be equipped with an emergency stop button as well a separate line, and a cold 
room to temporarily segregate suspect carcasses, offal, and by -products identified during post 
mortem inspection.  
 
12.2.12.  Animal bleeding, pelting, evisceration as well as offal, carcass, and head  cleaning and processing 
areas must be equipped with disinfection devices which use hot water at a temperature of +82°C and 
censored hand wash basins with hot and cold water supplies.  
 
12.2.13.  The layout of the establishment premises must be designed in a way to prevent cross contamination 
between technological stages.  
 
12.3.  Meat processing establishment:  
 
12.3.1.  The establishment premises shall have the following rooms:  
 Raw material receiving room, storage room/  cold st orage , 
 Storage rooms for packaging materials, seasonings and other auxiliary materials , 
 Carcass break -down, de -boning, and classifying room,  
 Chilling and storage room for de -boned meat,  
 Recipe preparation room,  
 Meat preparation room , /meat cutting, sorting, mincing, mixing,  cutting, packing/  
 Storage room for temporarily keeping meat preparations/ cold storage  
 Heat -processing room,  
 Chilling and storage room/ cold storage for finished products,  
 Packaging and labeling room,  
 Locker and utility rooms for workers,  
 Internal control laboratory,  
 Storage room or cupboards for cleaning and disinfecting chemicals.  
 
12.3.2.  The technological flow, stages and organization of the meat processing establishment must meet the 
requirements set forth in Articles 12.1.2 and 12.1.3 of this regulation.  
 12.3.3.  Temperatures of technological rooms (carcass receiving, break -down, de -boning, classifying and 
grading, packing, meat products’ preparation, ready -to-eat products’ packaging, and labeling) of an 
establishment must not exceed 12°C.  
 
12.3.4.  Temperatures of the chilling, deep freezing, and storage rooms shall be in accordance with the 
requirements set forth in articles 15.2, 15.5, 15.6, and 15.7 of this regulation.  
 
12.3.5.  Depending on the technological features, safety, hygiene requirements, equipment, packaging 
procedures, packaging features, and shelf life, the meat processing establishment must, if necessary, 
keep the technological room and environment temperature below the required level specified in 
Article 1 2.3.3 of this regulation.  
 
12.3.6.  The meat processing establishment must be equipped with a refrigeration system capable of making 
necessary adjustments to cold temperatures specified in Article 12.3.4 of this regulation on chilling, 
freezing, and storag e of meat and meat products in accordance with the safety, suitability, storage 
procedure and period of the product.  
 
12.4.  Refrigeration system:  
 
12.4.1.  The refrigeration system must have facilities that meet the technology and standard requirements for 
meat chilling, deep freezing, and storage.  
 
12.4.2.  Storage walls, ceilings and floors must be made of materials that are protected from water, moisture 
and frost, easy to clean and disinfect, and have a thermostat that can maintain the target cold 
temperature of the technology stable.  
 
12.4.3.  The production facility must be installed with equipment suitable for cold production.  
 
12.4.4.  Refrigeration system pipes must be installed with air coolers, insulated walls, floors, ceilings, doors, 
rails, shelves, plastic pallets, thermometers, humidity meters and lighting.  
 
12.4.5.  The capacity of the chilling room must be designed to be at least 3:1 in comparison to the capacity of 
slaughtering.  
 
12.4.6.  Chilling and deep -freezing rooms must be equipped  with de -frosting system.  
 
12.4.7.  Wastewater pipes must not be placed in freezing and storage rooms.  
 
12.4.8.  The storage must meet the general requirements of MNS 5364 standard.  
 
12.4.9.  There must be a separate cold room for temporarily storing suspended and condemned meat and by -
products.  
 
12.4.10.  Carcasses, packaged meat, pork, poultry, processed meat products, offal, by -products, and casings 
must be chilled, frozen and stored separately.  
 12.4.11.  Meat chilling, freezing, and storage rooms shall be equipped with automatic temperature, and 
humidity measuring tools that meet the requirements set forth in articles 15.2, 15.5, 15.6, and 15.7 of 
this regulation.   
12.5.  Utility facility:  
 
12.5.1.  Locker and laundry rooms where workers, change,  wash, and iron their uniforms must have a correct 
flow in design and have ventilation, lighting and humidity levels must meet hygienic conditions and 
requirements.  
 
12.5.2.  Depending on the technology and operation of the establishment, locker rooms, bathrooms, and 
laundry rooms must be designed and labelled separately in the clean and dirty areas.  
 
12.5.3.  Locker rooms must have lockers, shoe racks, chairs, and laundry baskets.  
 
12.5.4.  Locker rooms must have separate restrooms for men and women.  T he changing room, shower room 
and bathroom must be separate for men and women. Bathrooms must be equipped with showers stalls 
based on conditions and number of employees of the establishment.  
 
12.5.5.  The walls, floors, ceilings, doors, windows, cupboards , chairs and other equipment of locker rooms, 
showers and restrooms must be made of materials that do not rust, are easy to clean and disinfect, and 
have a surface free of mold and mildew.  
 
12.5.6.  The shower room must have a shower, soap tray, towel rack, anti -slip stand which meets hygiene 
requirements, rubber mat, trash can and valves for mixing hot and cold water and adjusting the 
temperature, which must all be in normal operation.  
 
12.5.7.  The entrance and exit of the workplace must be installed with hot and cold hand washing devices 
with touch or wrist, elbow, knee and foot activation, placed with reminders to use disinfectant 
solution, liquid soap, hand wiping and drying equipment, and the doors of which must open and close 
automatically. Also, a device for disinfecting the shoe soles of workers must be placed which must be 
regularly disinfected.  
 
12.5.8.  Bathrooms must be designed so that direct access to rooms for cooling, freezing, preparing, 
packaging, storing and other rooms for processing of meat and meat products is not available and is 
separate from such rooms. Bathrooms must also have walls with no gaps and have high doors that are 
easy to open and close.  
 
12.5.9.  Depending on the number of employees in the workshop or section of the es tablishment, bathrooms 
must be designed where each man and woman is planned one toilet available for every 25 people.  
 
12.5.10.  Bathrooms must be equipped with special toilets, urinals, sinks, hand dryers, trash cans with lids, 
disinfectants, liquid soap and disposable paper towels, and must have signs and markings for the 
employees of the workshop or section.  
 
12.5.11.  Bathroom sewage pipes and industrial wastewater drainage pipes must be separately installed and 
separated by special colors.   
12.5.12.  All areas of meat processing must be installed with hand washing equipment and placed with labels 
and markings to wash and sanitize hands in the following sequence, hot and cold water, disinfectant 
solution, liquid soap, hand wipes and dryers.  
 
12.5.13.  Ventilation and lighting in the rest rooms of the employees must meet hygiene conditions and 
requirements and provide conditions for temporary resting.  
 
12.5.14.  There must be a place to wash and clean labor protection clothes and equipment. The laundry roo m 
must have sections for receiving, washing, drying, ironing, disinfecting and storing clean clothes, and 
the flow should be well organized.  
 
12.6.  Common requirements for Establishment equipment:  
 
12.6.1.  The abattoir, in accordance with the technological process, must have equipment for spraying and 
washing animals; stunning equipment; stunning devices (electrical or mechanical); bleeding 
equipment and collection containers; skinning tools and stripping equipment; head hook or table; 
casing a nd inner meet cutting out and veterinary examination tables and conveyors; benches and 
tables for washing and processing of casings and internal organs; splitting saws and carcass splitting 
devices; carcass inspection equipment; carcass cleaning and washin g tools; and special channels and 
sealed containers for segregating suspect and defective products.  
 
12.6.2.  Animal stunning equipment must be suitable for use, comply with international rules, regulations and 
standards, and have a certificate from an com petent manufacturer. Voltage, amperage, air pressure, 
and carbon dioxide must be used in stunning activities in accordance with the manufacturer’s 
instructions and methods in which regular inspections, repairs, maintenance and cleaning must be 
done.  
 
12.6.3. The abattoir and meat processing establishment must be fully equipped with equipment and tools 
intended for food and made of materials that are non -rusting, easy for cleaning and disinfection, 
which meets the technological features and requirements of the establishment.  
 
12.6.4.  All types of equipment being used in the establishment must have a guarantee from the manufacturer 
as to having satisfied the establishment’s technological, hygiene, sanitation and safety requirements, 
use and work safety guidelines, certificate of origin, and being registered as to having the necessary 
repairs, maintenance and adjustments.  
 
12.6.5.  Each time equipment is repaired, upgraded or the operating mode is changed, the quality and safety 
of the products to be proc essed must be re -verified.  
 
12.6.6.  Equipment and work platforms must be installed in a manner suitable for maintenance, cleaning and 
disinfection.  
 
12.6.7.  Non-food utensils and bins must be made of materials with lids, seals, be suitable for cleaning a nd 
disinfection, and must have special markings or be distinguished by color. They may not be used for 
any other purpose and disposable containers or bags may also be used.   
12.6.8.  Equipment use and safety instructions must be prepared and posted in a vi sible manner.  
 
12.6.9.  Meat sorting and packaging, meat processing, cooling, freezing and thawing rooms, and cold storage 
must be equipped with instruments and devices for monitoring temperature and relative humidity.  
 
12.6.10.  Devices for heat processing of meat products must be designed to be able to adjust and measure the 
temperature and humidity of the processing environment and to measure the depth temperature of the 
product.  
 
12.6.11.  Equipment and instruments for the removal of fumes and vapors generated during heat processing 
must be placed and cleaned regularly.  
 
12.6.12.  Transportation vehicles intended for loading and distribution of animals must have special premises 
and equipment for washing and disinfection.  
 
 Article 13. Abattoir  and meat processing establishment infrastructure supply  
 
13.1.  Energy supply and heating requirements:  
 
13.1.1.  When the abattoir and meat processing establishment are connected to the central electricity and 
heating network, they must be fully responsi ble for the integrity, safety, maintenance and certification 
of its own networks and equipment in accordance with the technical use and safety rules.  
 
13.1.2.  The establishment must have its own backup electrical power source to prevent potential risks in  the 
event of a power outage.  
 
13.1.3.  If there is a local heating system, an electricity or other sources may be used, but the hot water 
fireplace must be separate.  
 
13.1.4.  In the case of using its own hot water fireplace based  heating system, the construction must be carried 
out by a professional organization in accordance with the approved design, opened for permanent 
use, and the furnace and pressure vessel must be registered with the specialized inspection agency 
and permitt ed for use.  
 
13.1.5.  The operation of the hot water fireplace must be carried out in accordance with the technological 
procedures at a high level technicality and in a safe manner with no accidents, and the use and work 
safety rules must be followed.  
 
13.2. Water supply:  
 
13.2.1.  Abattoirs and meat processing establishments must have sufficient sources of centralized or 
decentralized fresh water supply, and water storage tanks and transmission equipment must be fully 
protected from contamination.  
 13.2.2.  If there is a de -centralized well water supply, a sanitary protection zone must be established at a 
distance of at least 50 meters from the drinking water supply source. A normal protection zone must 
be established at a distance of at least 200 meters, which must be fenced and marked, and the soil 
integrity must not be affected, not cracked and the well facilities must satisfy hygiene requirements 
and have a technical certificate.  
 
13.2.3.  Potable water reservation tanks must be made of appropri ate non -corrosive materials resistant to acid 
and alkali chemicals as well as substance migration. The reservation tanks should be equipped with 
taps for drains and must be cleaned and disinfected on a quarterly basis and records must be kept.  
 
13.2.4.  Potable water used for production and processing purposes must be in accordance with the 
requirements of “MNS 0900, Environment. Health Protection. Safety. Drinking water. Hygiene 
Requirements, Quality and Safety Assessment” standard. The potable water must  be tested at an 
accredited laboratory. The testing frequency is twice a year for centralized water supply and every 
quarter for de -centralized well water supply.      
 
13.2.5.  Hot water temperature for cleaning the production area and equipment should be  at +65°C and 
disinfection should be at least  +82°C. There should be a specific heating device or equipment for 
disinfection water.  
 
13.2.6.  Steam for technological use must not contain any substances that can contaminate food products or 
pose a threat t o human health.  
 
13.2.7.  If there is a water recycling system, it must meet the requirements of the relevant standards, and the 
treated and recycled water distribution pipe must have a separate line separated by color.  
 
13.3.  Road and landscape:  
 
13.3.1  Roads and landscapes of the establishment premises must be paved, clean, easy to clean without 
generating dirt and dust, and at least 30% of the fields except for roads must be a green area.  
 
13.3.2  Outside the establishment, there must be no shrubs wher e weeds can grow and rodents can breed, and 
the height of the planted grass must not exceed 15 cm.  
 
13.4.  Lighting:  
 
13.4.1.  The establishment must have natural and artificial lighting and which must at least 540 lux at all 
control points, 220 lux at the  technological lines and 110 lux at other places.  
 
13.4.2.  Lighting fixtures must be provided with a protective cover, which must be safe. In the event the light 
bulb brakes, the covers must be secured to prevent contamination from meat and meat products.  
 
13.5.  Ventilation:  
 
13.5.1.  The ventilation system of the establishment must meet the requirements of “MNS 5078, General 
Requirements for Establishment Ventilation System” standard and be equipped to direct the air flow from the clean area to the unclean area. The outlet and inlet air must not intersect and ventilation 
pipes must be made of non -corrosive materials and with a net to prevent insects.  
 
13.5.2.  Ventilation systems must be of appropriate capacity based on the establishment’s volume, ca pacity 
and ventilation required for the production process, and ventilation equipment must be placed where 
required.  
 
13.6.  Liquid waste disposal:  
 
13.6.1.  The maximum permissible level of wastewater pollutants to be directly transported and supplied from 
the abattoir and meat processing establishment to the central sewerage network must satisfy the 
requirements of MNS 6561 standard.  
 
13.6.2.  The maximum permissible levels of wastewater pollutants to be supplied to the environment from 
abattoirs and meat processing establishments must satisfy the requirements of MNS 4943.  
 
13.6.3.  The abattoir and meat processing establishment must have oil traps, filters and valves at the end of 
the establishment wastewater line which satisfy “MNS 5975, Wastewater F at and Oil Trap Device. 
General Technical Requirements” standard.  
 
13.6.4.  The abattoir must install centrifuges and sludge dewatering centrifuges appropriate to their capacity 
in order to capture grease, oil, sand, dirt, sludge and other mechanical waste s directly or in other 
words transported to the central sewerage network and to reduce the amount of pollution.  
 
13.6.5.  The abattoir must install a stationary broom in the discharge well after the settling tank and must use 
a glass barrier on the wastewa ter discharge line for the cleaning and maintenance of the pipeline.  
 
13.6.6.  If there is a wastewater well or collection tank for collecting wastewater in the abattoir and meat 
processing establishment, an agreement must be established with the relevant service organization in 
which the wastewater must disposed under a schedule and then the surrounding area to be cleaned 
and disinfected.  
 
13.6.7.  The abattoir must ensure that the accumulated sludge does not contaminated the soil and the 
environment, and must carry out regular cleaning, disinfection and keep records.  
 
13.6.8.  Wastewater collection and transmission lines, pipes and filters of abatt oirs and meat processing 
establishments must be designed to be odorless, and the wastewater collection valves inside the 
establishment must be detachable for cleaning purposes, non -corrosive and durable.  
 
13.6.9.  To prevent from exceeding the maximum perm issible levels of wastewater pollutants supplied to the 
environment specified in article 13.6.2 of this regulation, there must be a pre -treatment plant that has 
introduced the technology of mechanical, chemical and biological treatment to separate organic and 
other mechanical contaminants from wastewater, adjusts the pH, adds nitrate, and separates sludge.  
 
13.7.  Solid waste disposal:  
 13.7.1.  Temporary collection points for industrial and domestic solid waste must be separately located in the 
direction of the establishment waste site, separated by the appropriate containers and fences.  
 
13.7.2.  Solid waste disposal must be designed to avoid causing environmental pollution. Outdoor bins must 
be made of fire -resistant materials, and the spread of waste by  wind, accumulation of rainwater and 
leakage must be prevented.  
 
13.7.3.  In accordance with sanitary conditions and requirements, waste collection points and manholes must 
be located at least 200 meters from the water source and at the bottom of the prevalent wind flow, 
which is at least 30 meters from the establishment building. The area must be paved and secluded 
with appropriate barricades and fences, and waste must be disposed and the necessary disinfecting 
must be done.  
 
13.7.4.  Measures must be  taken to prevent the waste from falling, spilling or being blown away during 
cleaning, collection and transportation.  
 
13.7.5.  The establishment must have a temporary storage room and special disposal equipment (incinerator 
to burn at 800°C) for condemne d products and waste.  
 
13.7.6.  If the establishment transports the waste using its own transportation vehicles, the transport vehicles 
must be appropriate, the waste must be sealed, and meet the safety requirements for disinfection.  
 
13.7.7.  The surrounding environment up to 50 m from the establishment must be regularly cleaned.  
 
13.7.8.  Waste must be sorted, collected, stored and disposed in a fixed period of time at a “point” where 
there is one direction that would not be violated and which mee ts hygiene requirements, and waste 
bins must be categorized and marked.  
 
13.7.9.  Depending on the production technology, product features and types, each workshop and section 
must be capable of being opened and closed by foot, with special identification marks, easy to wash, 
durable, high capacity tires, sealed lids, reusable plastic, waste bins, and cleaned and disinfected.  
 
13.7.10.  An agreement must be established with the relevant service organization to load and dispose of waste 
and evaluate the performance on a monthly and quarterly basis.  
 
13.8.  Processing and disposal of inedi ble raw materials and products  
13.8.1.  Measures shall be taken to ensure the safety of inedible raw materials and products by using biosafety 
methods and techniques such as heat treatment, conversion of basic composition, sterilization, 
landfilling, and incineration while reducing the negative effects of the carcasses on people and the 
environment . 
 
13.8.2.   
The decision to implement any one of the measures specified in article 13.8.1 of this regulation shall 
be made by the state veterinary inspector. The decision of the state veterinary inspector applies to 
animals specified in articles 3.3, 3.4, 3.5 and 3.28 of this technical regulation.  
 
13.8.3.   The following measures shall be taken if the state veterinary inspector decides to process the inedible 
raw materials and products.  
 
13.8.3.1.   
Inedible raw materials and products can be processed and converted into pathogen -free animal 
protein, technical and feed tallow, meat and bone meal, feed for furred game and pet food, soil 
fertilizers, biofuels, and energy sources.  
 
13.8.3.2.   
When chemically converting the basic composition of the inedible raw materials and products, only 
chemicals approved by the competent authority shall be used.  
 
13.8.3.3.   
The state veterinary inspector shall certif y the conformity of  the safety, nutritional quality criteria 
and microbiological standards  of the processed  products.  
 
13.8.3.4.   
Permi t to process inedible  raw materials and products shall be obtained from the state administrative 
body in charge of animal health and plant protection.  
 
13.8.3.5.   
Processors of inedible  raw materials and products shall not produce animal feed from inedible  raw 
materials and products of ruminant  origin , and shall not import animal feed and additives containing  
ingredients of ruminant origin for animal feed production.  
 
13.8.3.6.   
Animal feed and soil fertilizers processed from inedible raw materials and products shall be subject to 
laboratory analysis and shall be used after the conclusion has been made.  
 
13.8.4.   
Meat products sent for laboratory analysis by the state veterinary inspector as "Condemned" must be 
transferred to the non -food storage area.  
 
 
13.8.5.   
The following measures shall be taken if the state veterinary inspector decides to dispose the inedible 
raw materials and products.   
 
13.8.5.1.   
When landfilling and incinerating inedible raw materials and products , standard operating 
instructions approved by the state administrative organization in charge of animal health shall be 
followed.  
 
13.8.5.2.   
Inedible raw materials and products should undergo a pre -heat treatment for at least 30 min at a 
temperature of more than 76.60С under the supervision of the state veterinary inspector before the 
disposal measures.   
 
13.8.6.   
Condemned products must be placed in a sterilizing devi ce under the supervision of a state veterinary 
inspector, sealed and processed at a temperature above 76.6°C for at least 30 minutes.  
 
 
13.8.7.   
When sterilizing inedible raw materials and products, the inputs shall be crushed until the size is less 
than 5cm, and shall be held for at least 20 min once the core temperature is reaches 1330C and the 
minimum negative air pressure is 3 kg/ cm2.      
  13.8.8.  It is prohibited to dump or stockpile unfit meat, by -products, condemned materials and waste in the 
open near the establishment.  
 
 
13.8.9.   
Meat and meat products must be immediately removed from the rooms for freezing, storage, 
processing, packaging and other operations, and be placed in special containers.  
 
 
13.8.10.   
The establishment must have the following responsibilities for the recycling and disposal of raw 
materials and products of animal origin:  
 To establish a system to monitor meat unfit for food use and meat products;  
 To develop and implement appropriate methods to identify non -food products;  
 To have equipment, tools, and personnel to collect, disinfect, store, and dispose of unfit 
meat and meat products;  
 To prevent contamination and deterioration of meat and meat products.  
 
 CHAPTER FOUR. REQUIREMENTS FOR ANIMAL SLAUGHTERING AND MEA T 
PROCESSING OPERATIONS  
 
 Article 14. Technological control  
 
14.1.  Animal slaughtering technology : 
 
14.1.1.  Animals should be slaughtered only in establishments which created conditions for examinations and 
inspections before and after slaughtering.  
 
14.1.2.  An animal slaughter operations include stages of driving animals into the establishment, stunning 
them, suspending, draining their blood, removal of the horns and hooves, severing the heads, 
skinning, extracting the offal, cleaning the carcasses, d econtamination, weighing, stamping and 
primary processing of the offal, hides and other by -products . 
 
14.1.3.  The producer should develop, approve and implement slaughter technology guidelines by each kind 
of animals . The following requirements should be mentioned in the technological guidelines and their 
implementation should be monitored.  
 
14.1.4.  Stunning : 
 
14.1.4.1.  The establishment should treat animals humanely  and should possess effective and suitable methods,  
equipment and technology which exclude tortures of animals . Animals should be stunned and drained 
of blood only by s pecialised and experienced workers . The working hours of workers at the stunning 
and draining stages should not exceed 30 man/hour per week  and these workers should not be kept 
working longer than 2 months continuously . 
 
14.1.4.2.  A mechanic or electric stunning equipment appropriate to the type, age and weight of the animal 
should be used while carbon dioxide gas can be used for stunning pi gs and poultry . The stunning 
operation should be performed when motions of the animal have been fully ceased .  
14.1.4.3.  An authorized officer should monitor the animal stunning operations.  
 
14.1.4.4.  In case of a setback or delays in the butchering oper ations, the stunning should be discontinued, the 
animals whose motions have been ceased should be examined personally and proper actions should 
be undertaken.  
 
14.1.4.5.  In case of setbacks in the operations of the animal stunning equipment, an immediate action should 
be undertaken to replace it with a reserve equipment while poultry can be butchered with a 
mechanical method.  
 
14.2.  Bleeding:  
 
14.2.1.  Bleeding should start no later than 3 minutes after stunning the animal . The esophagus should not be 
damaged during bl eeding . This provision might vary due to certain religious pr actices.  
14.2.2.  No any subsequent operation should be commenced before the blood draining is completed . Stunned 
animals should be hung on suspension rails at 60 -100 cm between the animals for 4 -5 minutes in case 
of bovines and 2 -3 minutes in case of small ruminants. The blood should be collected in a special 
container and should be removed.  
 
14.2.3.  In between each bleeding procedure,  use 2 sterilized knives (knife sterilizatio n is in hot water at 820C 
or higher) in rotation.   
14.2.4.  The blood draining channel should be assembled separate from the waste removal channel . Crowding 
an excessivre number of animals and spillage of blood on the floor are forbidden.  
 
14.2.5.  Blood to be processed for foodstuff should be collected from healthy animals and in conditions fully 
conforming to the hygiene requirements.  
 
14.3.  Scalding and clearing of hair, fleece and feather : 
 
14.3.1.  Equipment, technologies and processing regimes fully appropriate to the characteristics of the 
products, safety criteria, food hygiene and environmental requirements should be used for scalding 
and singeing operations.  
 
14.3.2.  The temperature of water for scalding and the duration should be observed with high precision with 
continuous monitoring.  
 
14.3.3.  The speed and operations of the hair, fleece and feather shearing equipment should be monitored 
closely so that the skin is not damaged.  
 
14.3.4.  Dust, dirt, fleece, feather and other contamination  should be thoroughly cleaned only with potable 
water.  
 
14.3.5.  The flow should be arranged in a away to prevent spread of contamination with fleece, hair and 
feather, the air conditioning and filtering equipment and the scalding work places should be separate and the hygiene and sanitary requirements for the workers s hould be established different from the 
other processes and should be enforced.  
 
14.4.  Skinning and removal  of the head, feet, horns and udder : 
 
14.4.1.  During pelting and/or de -hiding, prevent the carcass, equipment, and tools from cross -contamination.  
 
14.4.2.  An udder which is lactating or which is visibly diseased should be removed first of all. 
Contamination of the carcass with milk, colostrum and o ther secretions of the womb should be 
prevented.  
 
14.4.3.  There should be a technical solution in place to easily identify and trace the relationship between the 
carcass  and edible offal during the post -mortem inspection.  
14.4.4.  The head should be prepared to enable examination b y skinning till the node lymphatic nodes under 
the chin and the lymphatic nodes of the mandible are exposed . 
 
14.4.5.  Removal of the head should be performed meeting the hygiene requirements to minimize 
contamination of the  next stages food production.  
 
14.4.6.  Washing, cleaning and processing hairy organs such as the head and feet in the butchering room are 
forbidden.  
 
14.4.7.  Raw material for food production should be accurately separated from the animal head only after it is 
thoroughly skinned and after completion of the examination that follows the butchering . Removing 
the tongue, the lymphatic node should not be cut through.  
 
14.5.  Skinning animals:  
 
14.5.1.  Opening the skin and skinning an animal manually, caution s hould be observed to prevent cutting and 
damaging the hide, leaving meat or fat on the skin and tearing the surface of the carcass.  
 
14.5.2.  Air under pressure can be used to skin an animal if it is appropriate to the operations and capacities of 
the enterprise and meets the criteria set by the technological control.  
 
14.5.3.  Hides and wool should not be washed in the plant and hides and leather should not be collected and 
stored in the animal butchering room.  
 
14.5.4.  After skinning or scalding poul try dawn, the carcasses should not touch  or contact one another until 
an authorized officer should implement veterinary examinations of every carcass and issues 
conclusions.  
 
14.6.  Evisceration and preparation for a veterinary inspection : 
 
14.6.1.  Evisceration must be no later than 45 minutes for large animals including pigs and no later than 30 
minutes for small animals.  
 14.6.2.  During evisceration, prevent the carcass from cross -contamination with contents of the rumen, 
stomach and intestines. T he esophagus and the rectal end should be tied.  
 
14.6.3.  During evisceration, use an appropriate evisceration knife or tool to avoid rupturing the digestive 
tract and do not separate the small intestine at this stage.  
This article does not apply to poultr y.   
 
14.6.4.  After evisceration, the edible offal and by -products should be immediately removed from the 
dressing area using an automatic conveyor or a chute or a trolley for post -mortem inspections. During 
this transfer , precautions should be taken to prevent contamination of the carcass.  
 
14.6.5.  Within 15 minutes after evisceration, the edible offal should be transferred to cleaning and processing 
operations . Within 2 hours after evicseration, the cleaning and processing operations should be 
finished  and the edible offal must be refrigerated.    
 
14.7.  Operations on the carcass : 
 
14.7.1.  The workers should have been taught skills to extract the spinal cord intact when the carcass is split . 
The carcass should not contact with the surfaces of the equ ipment and other tools . Hygiene 
requirements pertaining to the equipment and tools that should inevitably contact with the carcass 
should be fulfilled.  
 
14.7.2.  The following hygienic practices should be implemented for animal carcass cleaning and 
decontamination before transferring them to the chilling room.  
 
14.7.2.1.  Any visiual contamination, blood, and hair should be removed and scraped off of the carcasses  before 
the post -mortem inspection.   
14.7.2.2.  Carcasses that are passed for human consumption based on the post -mortem inspection conducted by 
the state veterinary inspector, should be washed only with potable water to remove any contaminants 
left on the surface of the meat. The abattoir operator shall determine t he water temperature, pressure, 
and washing duration, as well as the methodology, equipment and tools for carcass washing based on 
international standa rds, guidelines, recommendations and technological instructions. At the request of 
the importer , antimicrobial decontamination measures can be taken . 
14.7.2.3.  The safety criteria for carcasses to be transferred to the  chilling  room shall be in accordance  with 
MNS 6308, “Permissible level of microbial safety and hygiene indicators in food products” specified 
in article 19.5 of this technical regulation. Depending on the importer's requirements, the microbial 
safety and hygiene criteria for the carcass may vary.      
14.7.3.  During animal slaughtering, the knives, saws, cutters, and other handheld instruments should be 
sanitized with water at 82C0 or higher at regular intervals after each stage of operation.    
 
14.7.4.  After each stage of animal slaughtering operation, workers should clean their hands, change their 
gloves, and based on their level of contamination, the aprons, sleevelettes, boots, platforms, and the 
surrounding floors should be cleaned, and if necessary,  disinfected with hot water.    
14.7.5.  In case of detection of any sign of a contagious disease in the process of animal butchering, the 
veterinarian or veterinary inspector must immediately cease the operations of the stage in the plant 
and take appropr iate actions . Records should be taken on such occasions for documentation.   
 Article 15. Requirements to meat refrigerat ion and freezing technologies  
 
15.1.  A refrigerant permitted by an authorised insitution should be used in the refrigeration equipment . 
 
15.2.  Carcasses and edible offal passed for human consumption shall be chilled for 24 -48 hours until the 
core temperature is between (0-4)0С for carcasses , and less than +30С for edible offal,   and the рН 
level is between 5.4-6.0.  
 
15.3.  When storing full, half, and quarter carcasses inside the chilling room, there should be spaces 
between the carcasses to avoid contact with each other and to prevent any liquid drip from one 
carcass to another.  
 
15.4.  Temperatures, relative humidities, and airflows of the chilling, freezing, and storage rooms shall be 
regularly monitored and recorded and these rooms shall be equipped with automatic temperature and 
humidity measuring tools.   
 
15.5.  Chilled  carcasses  shall be stored hanging by rails in a room with a temperature of (0-4)°C and a 
relative humidity of 85-90%.  
When using a double -rail system, make sure there is no liquid drip from the top level onto the bottom 
level meat surface.   
The safety criteria for chilled meat shall comply with the MNS 6308 standard “Permissible level of 
microbial safety and hygiene indicators in food products” specified in article 19.5 of this technical 
regulation. Depending on the importer's requirements, the microbial safety and hygiene criteria for 
the carcasses may vary.  
15.6.  In accordance with the requirements set forth in article 15.2 of this  technical regulation, chilled meat 
shall be frozen as carcasses or  de-boned, and classified meat cuts, or as packed meat and shall be 
transferred to a cold storage when the core temperature reaches -80С.   
The temperature of the f reezing room temperature  shall either be -250С or -350С and the air speed 
shall be 60m/min. At the customer's request, the  core temperature of can be below -80С. 
 
15.7.  Frozen carcasses may be stored hanging by rails in a room with a temperature of not more than -18 
°C and a relative humidity of 90 -95% or stored on  hygienic pallets at least 20 cm above the floor. The 
top of the rack should be at least 30 cm from the walls and ceiling and the meat should not touch the 
shelf on top. Packed frozen meat should be stored in such a way to ensure adequate airflow.   
15.8.  Carcasses, meat c uts, classified meat, and packed meat shall not be stored in the same room with 
edible offal.  
 Article 16. Technological requirements to a meat processing plant  
 
16.1.  Meat cutting, de -boning, classifying and packing room temperature should not be higher than +120C . 
 
16.2.  Meat and edible offal that meet the requirements set forth in articles 15.2, 15.5, 15.6 and 15.7 of this  
regulation shall be accepted for de -boning , and classifying for the production of semi -finished and 
finished products.  
 16.3.  De-boned, and classified meat cuts and packed meats for supply to the cold chain shall meet the 
requirements s et forth  in articles 15.2 and 15.5 of this technical regulation and shall be transferred to 
the c hilling  or freezing room within 30 minutes after packing. The safety criteria for classified  and 
packaged meat shall be in accordance with MNS 6308, “Permissible level of microbial safety and 
hygiene indicators i n food products” specified in article 19.5 of this technical regulation. Depending 
on the requirements of the importer, the safety and hygiene criteria for the microorganisms in the 
packaged meat may vary.     
16.4.  In case different types of meat are sorted and packed or different items are produced, time separation 
or spatial separation of these processes should be ensured . 
 
16.5.  The temperature of the mince for cooked and smoked sausages should not exceed 12 0С during 
stuffing.  
 
16.6.  In heat -processing cooked products, the core temperature should be maintained and monitored at 68-
72 0С. 
 
16.7.  Time and temperature of heat -processed meat products shall be in accordance with Mongolian and 
international standards, guidelines, rules, and regulations. The hygiene and safety criteria of such 
products shall meet the requirements of the MNS 6308 standar d “Permissible level of microbial 
safety and hygiene criteria in food products” specified in article 19.5 of this technical regulation. 
Depending on the importer's requirements, the safety and hygiene criteria may vary.       
16.8.  The following requireme nts should be observed in production of canned products : 
 
16.8.1.  The packagings of heat -processed and shelf stable meat products should be regularly checked and 
records kept.   
16.8.2.  Meat preparations to be heat -processed to achieve shelf stability should be pasteurized within 1 hour 
and sterilized within 2 hours after preparation.  
16.8.3.  If pre -heat treated meat preparations are processed according to article16.9.2 of this technical 
regulation, the temperature of the meat preparation at the time o f filling shall not be less than +40°C.  
16.8.4.  The processing procedures (temperature, time, pressure, F value) set forth  in article 16.9.2 of this 
technical regulation shall be clearly specified in the technological instructions and shall be regularly 
monitored and recorded.  
 
 Article 17. Requirements to packing, labeling and storing meat and meat products  
 
17.1.  Primary packaging materials that come into direct contact with meat and meat products should be 
stored in a room and environment where they do not lose their intended purpose and properties, and 
should only be used in production after their outer packaging  has been disinfected.    
17.2.  The containers and packing materials to be used for meat and meat products should meet the standard 
requirements stipulated in “MNS 5684 tolerable levels of chemicals in the materials of containers and 
packing items that may be transferred to the food products packed in them”. The materials and forms 
of containers and the materials for packing can vary depending on the requirements of the importing 
countries.  
 17.3.  Meat packed in pieces and in bulk should have labels mee ting the standard requirents of “MNS 6648 
Requirements to the labels of food containers and packs”.  
 
17.4.  Codes specified in  “MNS 2456, Limbed and sorted meat. Technical requirements”, “MNS 2457, 
Limbed and sorted mutton and goat meat. Technical requirem ents”, “MNS 0167, Limbed and sorted 
pork. Technical requirements” and “MNS 0703, Limbed and sorted chicken. General technical 
requirements” should be in the labels of carcasses and sorted and packed meat.  
 
17.5.  Sound practice and the cold chain principle  should observed at the stage of storage of meat and meat 
products.  
 
17.6.  At the stage of storing meat and meat products, the room temperature and relative air humudity 
should be regularly measured and recorded . 
 
17.7.  Refrigerated carcasses should be s tored hanging at a temperature +(0-2) 0С  and relative humidity 85 -
90%,  frozen carcasses should rest on a shelf or deck at height at least 20 cm in conditions with 
temperature of -18 0С and relative humidity of 90 -95% at 30 cm from the wall and ceiling as  a 
minimum.  
 
 Article 18. Technological requirements for distribution and transportation of meat and meat 
products  
 
18.1.  At stage of distribution of meat and meat products, sound distribution practice and the cold chain 
principle should be observed . 
 
18.2.  Meat and meat products should be transported in vehicles with refrigerators designed for food 
transportation with all surfaces inside the refrigerated container made of smooth, robust, rust free and 
easy-to-clean material. The doors should be tight e nsuring excellent sealing to prevent intrusion of 
small rodents, pests and contaminants.  
 
18.3.  The containers and circulation boxes for transportation of meat and meat products should be cleaned 
before every use and the refrigerated container should be c leaned before every lading, disinfection 
should be performed as necessary and records should be kept . 
 
18.4.  The air temperature inside the refrigerated container should be adjusted to the required level and 
should be recorded before loading.  
 
18.5.  Refrigerated carcasses should be hung at temperature (0-2) 0С, packed meat, finished and semi -
finished meat products should be put in appropriate baskets and stacked at temperature (0 -2)0С and 
frozen carcasses should be piled at temperature -18 0С, and the  tranportation should performed in a 
vehicle designed for food transportation.  
 18.6.  Raw meat and finished meat products should be transported separately . 
 
18.7.  During lading refrigerated and frozen meat products, they should not be placed in ordinary places or 
rooms without refrigeration.  
 
18.8.  The temperature in the truck refrigerator should be monitored, free circulation of air should be 
ensured and, in case of transportation for longer than 2 hours, measurements with special equipment 
should taken  and recorded.  
 
18.9.  The meat and meat product loading and unloading areas should ensure conditions preventing 
contamination of the food products from the surrounding environment . 
 
18.10.  The refrigerated container should be cleaned and disinfected after unloading the meat and meat 
products.  
 
18.11.  MNS 5343 standard should be observed in transportation of meat and meat products.  
 
18.12.  Thawing is forbidden during transportation of meat and meat products.  
 
18.13.  A transportation company can be c ontracted.  
 
 Article 19. Requirements to  other raw m and supplementary materials utilized in the meat 
processing industry  
 
19.1.  Raw materials to be used in meat processing establishment  (meat, offals and fat) and supplementary 
raw materials (protein flour, dehydrated milk, eggs, starch, salt, nitrite and other additives) should 
meet the respective material standard requirements by their quality and safety indicators.  
 
19.2.  Only food a dditives specified in “MNS САС 192, Food additives” standard and included in the 
register of Mongolia can be used.  
 
19.3.  In case a nitrite salt is used in the production, sodium nitrite (NaNO 2) should make up only 0,005 -
0,006 % while , 99,4 -99,5 % should  be sodium chloride . In case nitrite solution is used, it should be 
utilised according to the internal guideline of the establishment and the maximum level of nitrite 
residues in meat products shall be 50 mg/kg.  
 
19.4.  Natural, collagen or artificial casings, containers, cans and glass bottles should be used for packaging 
meat products.  
 
19.5.  The hygiene and safety indicators of animal meat and meat products should meet the standard 
requirements specified in “MNS 6308, Acceptable microbiological safe ty and hygiene levels of 
indicators in food products”,  “MNS 5868, acceptable maximum levels of pesticide residues in food 
products”, “MNS 4504, Acceptable levels of heavy metals in food products”, “MNS CAC 193, 
General standards of toxic substances and co ntaminants in food products”, “MNS CAC MRL 2, 
Acceptale maximum levels of residues of veterinary drugs in food products” and “MNS 6359, Acceptable maximum levels of benzopirene in food products”.  
 
 Article 20. Requirements for cleaning and disinfecting of the meat processing establishment 
premises and equipment  
 
20.1.  The establishment premises should have a separate room or area for cleaning and disinfection of the 
containers, trolleys, tools, vehicles and refrigerated container.  
 
20.2.  Cleaning and disinfections of the establishment premises should be performed in a direction from the 
clean to the dirty areas and from up to down. The cleaning frequency should be divided into 
complete, daily, and partial cleanings and records should be kept.  
 
20.3.  Every technological process area and all rooms should have cleaning and disinfection utilities 
providing conducive conditions for these operations, the surfaces in these areas should be made of 
rust-free and easy -to-clean materials and there should be hot w ater supply . 
 
20.4.  Cleaned and disinfected tools and instruments should be stored in a dedicated room or area and on 
dedicated pegs and shelves to prevent their contamination . 
 
20.5.  The labels of cleaning solutions should be distninguishable and should  be stored in a non -food 
drawer, container, or shelf . 
 
20.6.  Disinfectants, solutions and disinfection methods should be selected depending on the characteristics 
of the materials of the walls, floors and ceilings and the surfaces of the equipment contacting the food 
and the characteristics of the products and taking into account their capacity of elimination or 
hindering the multiplication of microbes and viruses as well as the microbial tolerance to these 
substances.  
 
20.7.  There should be disinf ection areas at the meat processing establishment entrance, exit and points of 
transfer from dirty to clean areas.  
 
20.8.  Disinfecting chemicals and substances must be state registered and accompanied with certificate of 
conformities. Approved disinfectants should have user instructions, intact packaging, valid expiration 
date, and clear labelling.  
20.9.  Disinfection chemicals and solutions should be clearly labelled and should be stored separately in a 
dedicated room, storage or special contai ner or drawyer.  
 
20.10.  The officer in charge of cleaning and disinfections of the meat processing establishment should adjust 
the concentration and temperature of the washing and disinfection substances and keep records . 
 
20.11.  The worker performing the cleaning and disinfection operations should be trained and gained 
practical experience in the technical procedures . 
 
20.12.  The implementation and effectiveness of the cleaning and disinfection program should be regularly 
monitored and records should be kept . 
 20.13.  The results of cleaning and disinfections should be assured by internal and external monitoring 
laboratory tests and the results of the tests should be saved . 
 
20.14.  The quality of disinfection should be examined by taking “smears” from  the food contact surfaces of 
the equipment and other items for microbial monitoring . If no E. coli and other pathogens are 
detected, the disinfection is qualified as performed according to the appropriate procedures and it is 
concluded that there is no in fection risk.  
 
20.15.  The concentration of the disinfectants and solutions and their residues after disinfection are checked 
and assessed by chemical tests . 
 
 Article 21. Rodent and pest control in and around establishment premises  
 
21.1.  The producer should approve a special programme of prevention and control of pests and rodents, 
contract a relevant organisation and maintain quarterly performance records.  
 
21.2.  On every occasion any trace of pests or rodents have been found in the factory premise, it should be 
reported to the contracted company to take necessary actions.  
 
21.3.  Electric pest traps should be setup at the entrance of the establishment and other critical areas of the 
premise.  
 
21.4.  The exterior of the establishment, the buildings an d facilties, the engineering lines and canalisations 
(pits, water pipes), ventilation and window nets should be repaired mending any cracks and holes and 
take actions to limit multiplication and spread of pests and rodents.  
 
21.5.  There should be no weeds  and bushes supporting breeding of rodents in the exterior and other areas 
of the plant and the height of the lawn grass should not exceed 15 cm.  
 
21.6.  The establishment facilities should be fully isolated from the surrounding environment with fences 
preventing penetration of dogs and cats.  
 
21.7.  At the entrance and exit of the factory yard fencing, there should be disinfection points or special 
equipment for this purpose.  
 
 Article 22. Veterinary, sanitary and quarantine control for abattoir  
 
22.1.  The abattoir  should have the veterinary unit or veterinary staff, in accordance with the requirements 
set by the organization specified in Article 28.2 of the Animal Health Law to implement the ante -
mortem inspection, collect and investigate the  samples from slaughter animals and their products, and 
veterinary, sanitary and quarantine measures . 
 22.2.  Veterinary unit or veterinary staff of the abattoir  should  have the guidelines  for the implementation of 
veterinary and quarantine measures.  
 
22.3.  Veterinary unit or veterinary staff have to operate in the following areas:  
 
22.3.1.  Implement the quarantine measures during collection and transportation of slaughter animals from 
local herders and producers;  
 
22.3.2.  Receive slaughter animals at the lairage, conduct inspections, and implement quarantine measures;  
 
22.3.3.  Conduct ante and post mortem veterinary and sanitary inspections when slaughtering animals at an 
abattoir to provide conclusions for the carcasses, offal and by -products.  
 
22.4.  If the abattoir is not be able to employ alarge numbers of full -time veterinary staff, it may contract 
veterinarians in veterinary service units of soum and district. In this case, the contracted veterinarian 
should be authorized to use the veterinary inte grated electronic system on behalf of the establishment.  
 
22.5.  Excluding the veterinarians at the lairages, 3 veterinarians for large animals and 2 veterinarians for 
small animals should regularly work at the post -mortem inspection point of the processin g line.  
 
22.6.  Veterinarians must have a certificate that involved to the special training of how inspection to be 
implemented of origin, health, quarantine control, health examination and tests, ante - and post -
mortem inspection of animals intended for human consumption.  
 
22.7.  The veterinary unit should have an access to the veterinary integrated electronic system and provide 
the necessary records and information to the relevant authorities within the specified period,  and 
establish an archival unit.  
 
22.8.  The competent authority specified in Article 28.2 of the Animal Health Law, should approve the 
standard operating procedures for the introduction of animals into abattoirs or slaughterhouses and to 
do post -mortem inspection for carcasses and organs.  
 
22.9.  A veterinarian should follow the standard operating procedures.  
 
 Article 23. Internal control laboratory of the meat processing establishment  
 
23.1.  The meat processing establishment should maintain a laboratory to perform veterinary and sanitary 
inspections of the meat, meat products and casings and microbial and chemical residue assessments. 
The laboratory should satisfy the requirements of the MNS ISO /IEC 17025 standard “General 
requirements to the capacity of testing and adjustment la boratories”.  
 
23.2.  If the meat processing establishment is unable to establish an internal laboratory, it should contract 
with an authorized accredited laboratory.  
 23.3.  The laboratory should be capable of performing microbiological, serum and helminthologic tests, 
trichinelloscopy and chemical and biochemical tests in animals and animal products as well as 
sanitary inspections of meat and meat products and of the surround ing environment of these items.  
 
23.4.  Handbook on foodborne diseases and the methods of identification of the factors of infections and 
poisoning, preparation of samples for tests from the raw materials, production processes and other 
media (water, air, equipment surfaces) and undertaking tests as well as the objects to be involved and 
indicators.  
 
23.5.  The results of drug residue detection and confirmation tests should be entered into the general online 
veterinary system on every occasion.  
 
23.6.  Product safety and residue tests should be confirmed by an independent accredited laboratory at least 
once per quarter.  
 
 Article 24. Requirements for health, sanitation, and hygiene of animal and meat processing 
establishments  
 
24.1.  Health of the worke rs: 
 
24.1.1.  Applicants to the meat processing establishment jobs should undergo tuberculosis and communicable 
skin diseases tests, chest x -ray test, test of nostrils and gullet smears, microbiological and 
helminthological tests before getting employed an d should be recruited only if the results of all these 
tests are negative. The employees should undergo preventive medical checks and tests every 6 
months . 
 
24.1.2.  In case a worker has been sick with a communicable disease or has cared for a patient with  such a 
disease, the employee should be admitted to return to the job only after the health checks . 
 
24.1.3.  The employees should be covered in mandatory industry, job and service related preventive and 
regular health checks in accordance to the  procedures set forth by the central governmental 
administrative authority in charge of health issues . The employer should be responsible for the costs 
of the health checks of the employees.  
 
24.1.4.  The meat processing establishment hygiene officer shoul d check the health and hygiene of the 
workers daily before commencement of the work, and take records before letting them into the 
working premises . 
 
24.1.5.  If a worker has an open wound or infection on a hand, she or he should be allowed to enter the wo rk 
place only after treatment and healing . 
 
24.1.6.  In case a worker is infected with a communicable disease, she or he should immediately report to the 
management who should then make the necessary arrangements and take actions to ensure treatment 
of the  worker . 
 24.1.7.  Medicines and first aid kits should be available in every workshop of the meat processing 
establishment . 
 
24.2.  Requirements for personal hygiene and sanitation of the workers:  
 
24.2.1.  The workers should follow the meat processing establishment rules on personal hygiene and 
sanitation . 
 
24.2.2.  The workers are required to wash their hands before starting the work, after visiting the toilet, and 
after contacting dirty items and materials . Hand wash memo should be displayed at a visi ble place . 
 
24.2.3.  During production, processing, packing and sales of meat, meat products and casings, wearing or 
using contaminating items such as rings, earrings, bracelets, watches, mobile phones and long nails 
should be excluded and chewing gums, spitting, eating and smoking are forbidden . 
 
24.2.4.  The internal control unit and officer should daily monitor the observance of the sound hygiene 
practice by workers and should maintain records . 
 
24.3.  Requirements for hygiene utilities and facilities for the workers:  
 
24.3.1.  Hygiene utilities and facilities of the workers should include changing rooms, laundry, shower rooms, 
lounge, toilet, handwash tub, hand dryer, dining room, occupational safety clothing and tools and the 
flow direction should be arranged appropriately.  
 
24.3.2.  The meat processing establishment should operate a canteen for the workers . The canteen should be 
in line with “MNS 4946, Requirements to food production and catering facilities” standard 
requirements.  
 
24.3.3.  The canteen should estimate the daily calories required basing on the working conditions and 
characteristics of the jobs of the workers to develop and approve the recipes and menus.  
 
24.3.4.  The catering service should be handled by specialized professional p ersons.  
 
24.3.5.  Good hygiene and production practices should be implemented in the catering service.  
 
24.3.6.  The catering service should be implemented with food products and raw materials with clear origin 
and meet the quality and safety requirements.  
 
24.3.7.  At least 150 g samples should be taken from each series of the meals and food products catered for 
the workers, sealed in a sterile container and stored at (4 -8) 0С for at least 72 hours and disposal 
records should be constantly maintained.  
 
24.4. Occupational safety requirements:  
 
24.4.1.  The workers should be supplied with at least 2 sets of work clothes (coats, shirts, boots, aprons, 
gloves, headwear fully covering the hair, warm jackets, cotton stuffed gloves, etc.) and protection equipment  in accordance to the characteristics of their working conditions and job tasks . 
 
24.4.2.  The special protection clothes (helmets, metal wire aprons, gloves, etc.) used in animal slaughtering, 
dressing, and meat de -boning operations should be designed uniquely to the respective process stages 
and should be used according to the manuals . 
 
24.4.3.  The employer is responsible for the costs of testing, procurement, storage, washing and cleaning, 
reparing and sterilisation of the work clothes and protective  tools . A list of the items, types and 
duration of use of working clothes and protective equipment should be approved and followed . 
 
24.4.4.  Visitors to the meat processing establishment premises should be provided with protective clothing 
(coat, slippers , headwear, masks, gloves, etc.) and given hygiene and safety instructions . 
 
 CHAPTER FIVE. REQUIREMENTS FOR MEAT AND MEAT PRODUCTS’ TRADE  
 
 Article 25. Veterinary, sanitary, and hygiene requirements for imported meat and meat 
products  
 
25.1.  The SPS Agreement on Sanitary and Phytosanitary Measures of the World Trade Organization shall 
be followed in the imports of meat and meat products into Mongolia.  
 
25.2.  In order to prevent the spread of zoonotic diseases transmitted from animals to humans and in fectious 
diseases prohibited by international trade when importing meat and meat products to Mongolia, the 
requirements set forth by the World Organization for Animal Health's “Terrestrial Animal Health 
Code”, as well as the veterinary, sanitary and quaran tine agreements and conditions concluded with 
foreign veterinary and quarantine authorities on cooperation in the veterinary sector.  
 
25.3.  Foreign establishments exporting meat and meat products to Mongolia shall meet the requirements of 
the Internationa l Food Law Commission's “Meat Hygiene Practices -CAC / RCP 58 -2005”, ISO, 
HACCP and Halal standards.  
 
25.4.  For imports of beef, the relevant authorities shall jointly conduct a risk assessment of BSE, which is 
prohibited by international trade.  
 
25.5.  For imports of pork and poultry, the relevant authorities shall jointly conduct  risk assessments for 
diseases such as high -toxic influenza, which is prohibited by international trade.  
 
25.6.  In the event of an outbreak of Covid -19 and similar pandemics, meat and meat products shall be 
imported to Mongolia in accordance with the guidelines and recommendations issued by the World 
Organization for Animal Health and the World Health Organization.  
 
 Article 26. Conformity and trade of meat and meat products:  
 
26.1.  Meat and meat products are subject to mandatory compliance assessments for the purpose of 
Provision 13.2 of the Law on Standardization, Technical Regulations and Conformity Assessments.  
 26.1.1.  The conformity assessment is to be implemented in accordance to the algorithm of analysis of the 
conditions of the production as well as accredited laboratory tests of samples taken from the producer 
and market.  
 
26.1.2.  Only the products of producers and suppliers complying food product safety requireme nts at all 
stages of the food chain and having introduced the appropriate practices for the purpose of Provisions 
4.1.19 -4.1.21 of the Law on Food Safety can be accepted by a trade facility, supplied to the market 
and sold to the public for consumption.  
 
26.1.3.  Trade facilities selling meat and meat products should implement good trading practices.  
 
26.1.4.  Trade facilities should sell for public consumption meat and meat products with valid expiration date, 
passed organoleptic tests and accompanied by  certificate of conformity attesting their compliances 
with trading standards, technical regulations and other relevant requirements, certificate of origin, and 
conclusions of tests and examinations by competent authority.  
 
26.1.5.  Prior to sales of meat and meat products, quality checks, removal of packing, wrapping and tying 
materials, cleaning and wiping technological procedures should be performed.  
 
26.1.6.  The refrigerating storage rooms together with sales and technological equipment of trade facilities 
should be in compliance with the general requirements and should have undergone repairs and 
maintenance in accordance to the producers’ manuals and technological safety requirements.  
 
26.1.7.  The equipment should be made of materials safe at contacting with food products and the due 
procedures of their cleaning, washing and disinfections should be observed . 
 
26.1.8.  Thermometers and hygrometers for relative humidity should be placed at visible locations at 
distances from doors and vaporizers and measurements should be taken daily and recorded . 
 
26.1.9.  Trade facilities of meat and meat products should possess refrigerators /freezers with glass  doors  
preventing contaminat ion or refrigeration rooms designed to store chilled meat and internal organs at 
0+4°С and frozen meat at -18°С. These equipment or facilities should be regularly cleaned and 
disinfected following the due hygiene and sanitation rules . 
 
26.1.10.  Meat and meat products should be cate gorised, grouped and placed in refrigerating counters for sales 
in accordance to the relevant technology and stored in them following the regimes and conditions 
specified in the standards and technical documentations . 
 
26.1.11.  Only meat and meat products  with veterinary and laboratory test certificates or in producers’ 
packages/containers with proper labelling and serial numbers  can be sold.  
 
26.1.12.  Fresh meat from an approved meat processing establishment with an accompanying electronic 
certificate of laboratory analysis issued through the integrated electronic veterinary system shall be 
supplied to trade places for sale to consumers.  
 
26.1.13.  Fresh meat prepared at an approved abattoir shall be accepted at a trade center based on the laboratory certificate issued by the integrated electronic veterinary system.  
 
26.2.  The following requirements shall be met for sorting, packing, and sales of meat  at retail facilities:  
 
26.2.1.  The meat sorting and packing room or area should be suitable for cleaning and disinfections and 
should have a hand washer and equipment for disinfections of knives . 
 
26.2.2.  The equipment and utensils for meat sorting and packing should comply with the hygiene 
requirements and be suitable for washing in water with temperature of +82°С or for decontamination 
with a method with similar effects . 
 
26.2.3.  Ready to eat meat products should be placed separate from semi -finished products and raw meat . 
 
26.2.4.  Raw meat cutting boards, shelves and utensils should be separate from those used for finished meat 
products and should be washed and disinfected every time they have been used . 
 
26.2.5.  Meat markets and trade centers should only sell raw meat bas ed on the test results and veterinary 
certificates provided by the produce r. Detection of residues of antibiotics as well as chemical and 
microbiological tests of meat should only be performed by accredited independent laboratories.  
 
26.2.6.  Sales of meat of unidentified origin, without a veterinary certificate and/or without tests by accredited 
independent laboratories to the public are forbidden . 
 
26.2.7.  The labels of the meat products being sold at trade facilities should contain the information required 
by Article 12.4 of the Law on Food Product Safety . 
 
 CHAPTER SIX. REQUIREMENTS FOR HUMAN RESOURCES AND CAPACITY  
 
 Article 27. Recruitment and staffing  
 
27.1.  Recruitment and staffing:  
 
27.1.1.  A principle of recruitment of only persons who have completed occupational safety, food safety and 
hygiene training or selection of persons by examinations should be adhered to in all sections of meat 
and meat product p rocessing and sales networks.  
 
27.1.2.  The workers of the main production stages , services and maitenance should be specialised and 
certified.  
 
27.1.3.  Refer to the Mongolian Meat Association’s “manual for workers of abattoirs and meat processing 
establishments” when creating t he job criteria and grade level of the workers of abattoirs and meat 
processing establishments.  
 
27.1.4.  Technologists, refrigeration engineers, veterinarians, and hygiene professionals to work at abattoirs and meat processi ng establi shments  should be university graduates in the relevant specialties with a 
Bachelor degree as a minimum.  
 
27.2.  Human resource development training:  
 
27.2.1.  Production and trade facilities should develop a curriculum for hygiene and sanitary training for their 
employees who are directly involved in processing and production of meat and meat products, or who 
handle items and materials used in the food production and sales chains, plan implementation the 
curriculum, organize trainings and mainta in records and reports of the training activities.  
 
27.2.2.  Establishment and trade facility operators should cooperate with health institutions and relevant 
professional non -governmental actors in organization of training providing technological, sanitary, 
hygiene and legal knowledge and support costs of training premises and other expenses required for 
the training.  
 
27.2.3.  Establishments and trade facilities should involve their employees in short -term trainings for 
specialization and new recru its in special training programs. Records including the following data 
should be maintained in each case training is organized:  
1. Training topics,  
2. Dates,  
3. Duration,  
4. List of participants,  
5. Signatures  
 
 CHAPTER SEVEN. POLICY PAPERS TO IMPLEMENTED  AT ABATTOIRS AND MEAT 
PROCESSING ESTABLISHMENTS  
 
 Article 28. Plans and programs to be adopted and implemented by operators  
 
28.1.  Technological monitoring program;  
 
28.2.  Good hygienic (GHPs) and manufacturing (GMPs) practices plan ; 
 
28.3.  Hygiene and sanitary program;  
 
28.4.  Hazard Analysis Critical Control Point ( НАССР ) plan ; 
28.5.  Plan for immediate withdrawal of products in situations that impose threats to the health of the 
population ; 
28.6.  Emergency preparedness plan for maintaining routine operations of production in disasters and public 
health risk situations;  
28.7.  Other.  
 CHAPTER EIGHT. STAKEHOLDER DUTIES, COOPERATION, AND MONITORING  
 
 Article 29. Central governmental administrative body in charge of food issues  
 
29.1.  Establish the legal basis for an integrated system of meat hygiene, safety and suitability requirements, and monitoring, evaluation and certification of its performance.  
29.2.  The Government member in charge of food issues shall approve the criteria for t echnological, 
veterinary and sanitary inspections (hereinafter referred to as “Accreditation”) in abattoirs and 
establishments.  
29.3.  Hygiene, sanitation, and technological accreditation of abattoirs and establishments shall be carried 
out by a joint working committee consisting of members from competent authorities, non -
governmental organizations representing the sector, and accredited organizations specializing in 
international standards of food safety management system, its training, evaluation and certification.  
29.4.  Accreditation shall be conducted by a working committee approved by the Government member in 
charge of food issues.  
29.5.  Accreditation criteria for abattoirs and establishments approved by the Government member in 
charge of food issues shall be available for public.  
29.6.  Abattoirs and establishments meeting the following criteria shall be included in the risk asse ssment of 
the importer at their own request.  
1. Successfully passed the accreditation inspection and received an ACCREDITATION for export 
category,  
2. Met the technological,  veterinary and sanitary requirements  of the importer . 
29.7.  The c entral governmen tal administrative body in charge of food  safety  issues  receives the importing 
party’s request to conduct a risk assessment, and compiles relevant materials and submits them to the 
importer.  
29.8.  The risk assessment activities of the importing party are to be organized within the WHO’s SPS 
Agreement.  
 
29.9.  Establish a system at the government level to control, test, conduct surveillance, and collect  
information on conditions and hazards that may adversely affect the safety and suitability of meat 
from the primary production sector.  
 Article 30. Governmental body in charge of animal health  
 
30.1.  Ensure fulfilment of requirements of good hygienic  practice s for cleaning and disinfection of 
equipment and tools used in the processes of procurement of animals for slaughter, their 
transportation, trekking , and reception at lairage.  
 
30.2.  Establish all requirements of regulations in relations to the examinations and due diligence 
procedures ante and post mortem inspections  of animals . 
 
30.3.  Monitor and ensure implementation of the objectives of the microbiological tests reflected in the 
requirements of the technical regulations or the performance and operational indicators . 
 
30.4.  Examine and confirm to ensure the levels of chemical residues and contaminations do not exceed the 
tolerance levels stipulated in the relevant legal acts, surv eillance and monitoring plans . 
 
30.5.  Monitor and conclude  the implementation of officially acknowledged programmes of combating and 
eradication of zoonotic infections including surveys and tests of brucellosis, glanders and tuberculosis 
and microbiologic al tests for E.coli O157:H7, salmonellosis, camp ylobacteriosis and l isteriosis.  
 
30.6.  Implement additional risk management measures as required by relevant authorities .  
30.7.  Supervise the implementation of relevant legislations, monitor and restrict the use of animal feed of 
ruminant origin by taking risk management measures to prevent the transmission of diseases that may 
infect humans and animals.   
 
30.8.  Plan and implement monitoring and surveillance programs tailored for the  following situations  
 
30.8.1.  Prevent all animal and plant related risks and hazards in order to ensure production of meat fit for 
human consumption ; 
 
30.8.2.  Control pollution of the environment that is likely to adversely affect the safety of meat rendering it 
unfit for food ; 
 
30.8.3.  Perform monitoring and evaluation to prevent hazardous conditions in the consumption water and 
transportation vehicles . 
 
30.9.  Evaluate the equipment and operations of abattoir  facilities checking for the following 
conditions:  
30.9.1.  Whether there is risk of presence and possibility of accumulation of pathogens of infections 
threatening both humans and animals and other hazards ; 
 
30.9.2.  Whether the fences, shades and watering troughs are easy -to-clean and meet the hygiene 
requirements ; 
30.9.3.  Possibility for the methods, means and systems of removal and disposal of the remains of dead 
animals and other wastes to adversely affect the health of both humans and animals and serve as a 
source of risks ; 
 
30.10.  Ensure storage of chemicals used for the technological processes in conditions preventing 
contamination of the environment and animal fodder leading to threats to human health . 
 
 Article 31. Agencies Implementing State Control  
 
31.1.  Controls  the implementation of the food safety related laws, legislations, legal acts for common 
observance, relevant rules, procedures, technical regulations and standards.  
 
31.2.  Implement risk assessments for all stages and processes of the animal slaughtering, meat and meat 
production and food chains and plan and implement control . 
 
31.3.  Establish a system of regular monitoring and surveillance on collection of the findings of the tests 
performed at accredi ted laboratories, creation of databases, and their analyses and regular 
surveillance and control of the activities . 
 
31.4.  Implement technological and veterinary controls in the operations of animal slaughtering and meat 
processing establishments, check t he quality and safety requirements of the raw materials and 
products and issue conclusions basing on laboratory tests . 
 31.5.  Carry out controls in the activities of technological workers in charge of meat and meat product 
hygiene, veterinarians, state veterinary inspectors and internal control officers . 
 
31.6.  Implement actions of establishing the origins of meat and meat products failing to meet the 
requirements for food, trace them back and ensure their withdrawal . 
 
31.7.  Take the following actions in case entities engaged in animal slaughtering, meat production and meat 
processing operate in settings that do not meet the technological, veterinary, sanitary and hygiene 
requirements:  
 
31.7.1.  Entirely or partially halt the production operations until  the technological, veterinary and hygiene 
requirements are satisfied ; 
 
31.7.2.  Confiscate or relocate the approvals  of eestablishments with operations, technological flows or 
systems which are incorrect or do not satisfy the due requirements, which fail to rectify the issues or 
which have repeated these violations . 
 
31.7.3.  Take actions to have meat and meat products which do not meet the standard requirement withdrawn 
and eliminated . 
 
 Article 32. Operators of animal slaughtering and meat processing es tablishments  
 
32.1.  The management of the establishment should be trained in all necessary stages of food technology 
and safety.  
 
32.2.  The management of establishments are primarily responsible for creation and implementation of the 
technological control system . A technological control system is established in order to assure meat 
safety and compliance and this system serves as an integral part of good manufacturing practice  
(GMP)  adapted to the given situations and of the HACCP plan . 
 
32.3.  In or der to fulfil technological control, the operator should officially appoint one or more employees 
who meet the requirements stipulated by a central governmental administrative body in charge of 
food issues as technological control officers . 
 
32.4.  The HAC CP principles should be implemented at all stages of the food chain.   
 
32.5.  In order to implement corrective actions and maintenance operations in conformance with the 
performance objectives or criteria, an establishment should maintain a documented operations 
monitoring system . 
 
32.6.  An establishment should thoroughly document the results that do not meet the performance 
objectives or criteria and use them for analysis, corrections and preventive actions as rationales and evidence . 
 
32.7.  An establishment  should provide authorized employees (technological control officer, state veterinary 
inspector, or an authorized veterinarian) conditions for performance of their duties sufficiently well 
and necessary equipment . 
 
32.8.  In order to improve meat hygi ene, a producer is to voluntarily or mandatorily introduce a quality 
assurance system which is to be approved by an authorized institution . 
 
32.9.  In connection with implementation of the control following a slaughter of animals, the establishmen t 
operator should fulfil the following duties:  
 
32.9.1.  Create conditions for authorized veterinarians and state veterinary inspectors to conduct inspections 
at the post -mortem inspection point ; 
 
32.9.2.  Provide conditions for the carcasses and other parts of the slaughter animal pertaining (together with 
the blood if it is feasible) to them to be distinguishable till the end of the inspection and monitoring ; 
 
32.9.3.  Make all carcasses and other parts of the slaughter animal are available at the inspection point until 
the inspection is and conducted and conclusion is made;  
 
32.9.4.  Provide conditions, equipment and facilities allowing to place carcasses and pertaining parts available 
for differential identifications and to store them in positions  preventing their cross -contamination 
until the results of further inspections for their safety are issued in case further inspections  are 
deemed necessary ; 
 
32.9.5.  If there’s a contamination on the carcass due to sticking operation, the contaminated pa rt must be cut 
off and disposed;  
32.9.6.  Provided that an authorized agency has detected the accumulation of heavy metal residues in the 
kidneys and livers of animals are higher than the tolerable level, deem these organs as regular rejects . 
 
 Article 33 . Operators of primary production  
 
33.1.  An operator of primary production should work to minimize risk of hazards and support endeavors of 
maintaining safety and compliance of meat for  human consumption .   
 
33.2.  Should routinely involve their herds in surveillance, monitoring and evaluation of the situations 
concerning diseases transmitted to humans and animals, participate in animal health improvement 
programs and, in case of occurrence of communicable animal dis eases, should timely report in 
accordance to the due procedures.   
33.3.  Introduction of good animal handling practice at the primary production level is of utmost importance 
for implementation of the HACCP system and it includes reports of animal health,  hygiene, treatment 
and prevention of animals and information of the animal feed, their composition, and relevant 
environmental factors .  
 
33.4.  Animal registration and marks should be designed to enable back -tracing the origin and these should 
allow trac ing and inspections by administrative bodies . 
 
33.5.  Producers should maintain maximally detailed records of their animal health in relevance with safety 
and compliance of meat for food . This information should be made available to meat processing 
establishments and should be included in the general digital database of animal health nominated by a 
governmental administrative body in charge of animal health . 
 
33.6.  Have the microbiological and other indicators of the animal fodder tested, and the te st records, 
sampling and minimum and maximum permitted levels of mycotoxin content defined . 
 
33.7.  The primary production of animal products (livestock husbandry) should be conducted in an 
environment protected from all hazards to meat.  
 
 Article 34. Who lesalers and retailers  
 
34.1.  Wholesalers and retailers are expected to observe the requirements described in Chapters 5 and 6 of 
this Regulation .  
 
34.2.  Meat and meat product retailer s should only accept and sell meat and meat product accompanied by 
veterinary and inspection certificates or with factory packing, labels and serial numbers.  
 
34.3.  Employees performing classifying, packing and sales must meet the requirements described in Article 
24 of this Regulation . 
 
34.4.  Repacking of products which are vacuum sealed or packed in modified atmosphere packaging (MAP) 
is forbidden for wholesalers and retailers . 
 
34.5.  Eateries and caterers should only accept meat and meat products pro duced at approved abattoirs and 
establishments to use in the food productions . 
 
34.6.  Food producers and caterers must meet the requirements of meat and meat product transportation and 
storage described in articles 17 and 18 of the Techical Regulation .  
 
 Article 35. Officers authorized for technological controls to assure the health, safety and 
compliance of meat  
 35.1.  Officers authorized to perform technological controls should be accredited and appointed or admitted 
by the central governmental admini strative body in charge of food issues and they should monitor 
meat hygiene on behalf of the line ministry or under its supervision.  
 
35.2.  The central governmental body in charge of food issues should not necessarily appoint an officer 
authorized to per form technological controls to every enterprise and it can appoint one officer.  
 
35.3.  The officer authorized to perform technological controls should fulfil the duties of enforcement of 
meat hygiene requirements issued by relevant authorities in the production processes, inspect the 
observance and timely report the outcomes to the Ministry . 
 
35.4.  In order to ensure meat safety and compliance, the producer is expected to provide professional and 
methodological support to the technological control off icer in instituting a technological control 
system as well as in planning and implementation of a meat hygiene program, good manufacturing 
practices, and HACCP . 
 
35.5.  The control officer has to analyze the records and evidences of the results that fail t o meet the 
performance objectives or criteria, identify the causes and take actions for rectification and 
prevention in collaboration with the management of the enterprise.  
 
 Article 36. Requirements for state veterinary inspectors  
 
36.1.  Governmental administrative bodies in charge of animal health issues officially appoint persons with 
the profession of veterinarians who attended special training, have been accredited and possess the 
necessary skills and practice as veterinary control ins pectors for the purpose of assuring hygiene, 
safety and compliance of production of meat and meat products.  
 
36.2.  Veterinary inspectors implement independent control of the activities of the factory veterinarians and 
officers who implement technological  control and ensure that the standard operational instructions 
approved by relevant authorities are observed.  
 
36.3.  The comprehensive duties of veterinary inspectors are elaborated by governmental administrative 
bodies in charge of animal health issues a nd approved by the central governmental administrative 
body in charge of food issues.  
 
36.4.  To improve the animal health conditions in herders lot and in animal farms, the meat processing 
establishment should report the cases adversely affecting meat saf ety and compliance detected during 
animal slaughtering back to the primary industry operators.  
 
 Article 37. State veterinary control and technological control inspectors of specialized control 
agencies  
 
37.1.  State veterinary inspector  implement s control s on the operations of abattoirs and meat processing establishment , monitor the implementation of laws, legislations, rules, procedures, standards and 
technical regulations issued by relevant authorities in the areas of animal health and the animal  raw 
materials and products and issue evaluations and conclusions.  
 
37.2.  Issue s conclusions whether the operations of abattoirs  and meat pro cessing establishments meet  the 
veterinary and hygiene requirements.  
 
37.3.  Takes samples from products at techn ological processes of abattoirs and meat processing 
establishments as well as from their stored meat and meat products, and submits the samples for 
laboratory tests and make conclusions on their safeties.  
 
37.4.  Implements control on the programs of disin fections of the premises, facilities, equipment, storages, 
and transport vehicles of abattoirs and meat processing establishments as well as their good hygienic 
practices and HACCP plans and the implementations of these programs and plans.  
 
37.5.  State te chnological control inspectors implement technological controls in animal slaughtering, meat 
and meat product production and services and whether their raw materials and products meet the 
safety and quality requirements , take samples for tests, issue concl usions, and provide controls, 
examinations and assessments of observance of relevant laws, rules, procedures, standards and 
technical regulations . 
 
37.6.  Control the implementation of internal controls in food chains.   
 
37.7.  Implement preliminary control and issue conclusions on conformance with the due requirements for 
the buildings, factory facilities, equipment and supplies of meat and meat product establishments.     
 
 Article 38. Authorized veterinarians working at abattoirs or veterinarians w orking under 
contracts  
 
38.1.  If an establishment  is unable to employ a full -time veterinarian, it can contract and cooperate with a 
veterinarian of a veterinary service unit in the local soum or district. In this case, the veterinarian 
contracting with the animal butchering enterprise should register th e contract at the veterinary 
division of the local soum/district and receive an official letter of attorney.  
 
38.2.  Governmental administrative bodies in charge of animal health issues approve and ensure observance 
of the ‘standard operation guidelines’ for veterinarians.  
 
38.3.  The veterinarians should have attended special trainings for knowledge and practice of veterinary and 
hygiene examinations and inspections, and evaluation of organs and carcasses and should have been 
authorized . 
 
38.4.  Veterinar ians involve animals, meat and raw materials in special control in the following cases : 
 
38.4.1.  Extensive contamination of animals ; 
 
38.4.2.  Animals perished during transportation;   
38.4.3.  Detection of suspicion of any disease transmissible to humans and animals ; 
 
38.4.4.  Detection or suspicion of any disease requiring animal quarantine ; 
 
38.4.5.  Detection of an animal without any marking and with unknown origin ; 
 
38.4.6.  The primary operator fails to submit information (including information concerning use of animal 
drugs and on veterinary and hygiene sanitary regimes) demanded by an authorized agency or such 
information is inadequate . 
 
38.5.  Have the microbiological and other indicators of the animal feed tested, and the test records, 
sampli ng and minimum and maximum permitted levels of mycotoxin content defined.  
 
 CHAPTER 9. MEAT AND MEAT PRODUCTS’ TRACEABILITY SYSTEM  
 
 Article 39. Tracing and product withdrawal  
 
39.1.  Tracing the origin of animals, meat and meat products:  
 
39.1.1.  Food  business operators should maintain registry of food raw materials and products for their 
traceability at the pertaining section of the food chain and provide conditions for authorized 
professional institutions to trace back the products and uphold safety at all stages of the food chain 
basing on those registries . 
 
39.1.2.  Abattoirs should be connected to a general online veterinary system and introduce the tracing system 
implemented by a governmental administrative body in charge of animal health issues . 
 
39.1.3.  Technologist of the establishment should create conditions so that the information of raw materials 
and products is entered into the general online registry database every time they are supplied to all 
stages of the food chain . 
 
39.1.4.  Passing on to a participant in the next section of the food chain, entry into the tracing registry book 
should be consistently maintained both in paper and digitally . 
 
39.1.5.  The following documents for tracing should accompany animals, animal raw materials and products 
supplied for food consumption . 
 
39.1.6.  Live animals should be accompanied by animal registration and health certificates while animal raw 
materials and products should be accompanied by veterinary and hygiene certificates . 
 
39.1.7.  The raw mate rials and products of meat processing establishments should be accompanied by the 
results of internal hygiene and safety control or tests by an accredited laboratory . 
 
39.1.8.  For tracing of imported food raw materials and products, the import statement, customs declaration 
number and laboratory test results should accompany them .  
39.1.9.  Operators should introduce a tracing system of the products at every stage of the technological 
process beginning from animal receiving, utilize codes at the production  stages from raw material to 
final product and develop a tracing database for retrieval of information of products and their 
components at the stages of raw material reception, processing, supplying and distribution . 
 
39.1.10.  Food wholesalers and retaile rs should provide payment receipts at sales of raw materials and products 
to the final purchaser . 
 
39.2.  Recall and withdrawal of meat and meat products:  
 
39.2.1.  If a meat product is deemed to be potentially present adverse health effects, the supplier  is expected 
to initiate a withdrawal.  
 
39.2.2.  The withdrawal is to be communicated to a relevant control agency, recipients and the participants in 
the next stage of the food chain.  
 
39.2.3.  Food raw materials or products should be withdrawn if an auth orized institution identifies a food 
product as the source of an incident of food poisoning or infections, if a food product dissatisfies the 
food safety requirements or has been contaminated, if inspections reveal a food product is fake with 
misleading la belling or if a raw material or product has been warned to be a food safety concern by 
an international network.  
 
39.2.4.  The meat or meat products which have been withdrawn should be stored , isolated , and sealed 
recording the year, month and date of with drawal until a control agency decrees a decision.  
 
39.2.5.  A registry of decisions concerning withdrawals of meat and meat products should be maintained . 
 
39.2.6.  A procedure and guidelines of withdrawal of meat or meat product from the food chain should  be 
adopted, an officer in charge of the withdrawal process should be appointed and the officer in charge 
of the withdrawal should manage the process with accounts of the quantity of the raw material or 
product supplied, quantity of the sales and quantity in the inventory in accordance to “Records of 
distribution of food raw materials and products in the food chain” . 
 
39.2.7.  Food raw materials and products failing to meet the due requirements should be withdrawn from the 
next stage of the chain within 24 -72 hours basing on a decision of an authorized agency and the 
“Food raw material and product withdrawal recording and reporting” form should be filled.  
 
39.2.8.  The officer in charge of the withdrawal process should record the withdrawal product according  to 
the relevant procedures with the withdrawal date and time and store it labelled, marked, sealed and 
isolated from other food products until a decision is issued by an authorized institution . 
 
39.2.9.  The results of the completion of a meat and meat product withdrawal should be reported to the 
control agency, consumers and the entrepreneurs in the next stage of the food chain in accordance to 
relevant procedures . 
 39.2.10.  The reasons of withdrawal of the meat and meat products, the actions taken, th e progress of the 
action, warnings and further actions are to be described in the reports . 
 
39.2.11.  On an occasion a state inspector makes a decision to eliminate meat and meat products that present 
hazards to human life and health, which are of unclear origin, which have perished with degraded 
quality, and which cannot be used for any other purpose, the entrepreneur in the food industry should 
take part in eliminating the products at a dedicated site.  
 
39.2.12.  Meat and meat products with expired shelf life be could be withdrawn and their reentry into 
production is forbidden . 
 
 Article 40. Re -processing of  meat and meat products  
 
40.1.  Withdrawn or recalled products shall be handled in accordance with one of the measures specified in 
articles 13.8.1 and 13.8.2 of this regulation.  
 Article 41. Disposal of recalled and withdrawn meat and meat products  
 
41.1.  Establishment operators should dispose the industrial waste adhering to a proper technology with no 
adverse effect on human health and environment . 
 
41.2.  A commission should be appointed concerning the elimination of expired meat and meat products to 
make necessary decisions an d monitor their implementation.  
 
41.3.  Food business operators should implement elimination of meat and meat products at a dedicated site 
which meets the due requirements in presence of a state inspector and, if it is necessary, of two 
independent evidenc es. The participating parties shou ld jointly produce a report on this operation.  
 
41.4.  In case of occurrence of the situations described in 15.1 of the Law on Quarantine Control and 
Inspections at Passing of Animals, Plants and their Raw Materials through the State Border, the 
elimination of food raw materials and products should be performe d under the supervision of a state 
inspector by a working group appointed under a decree of the governor of the soum/district where the 
frontier port or inland customs is located . A report on elimination of meat, meat product or casings is 
produced and att ached to the case file.  
 
  
CHAPTER TEN. DOCUMENTATIONS  
 
 Article 42. Establishment operators should complete the following documentation  
 
42.1.  Should issue a list of technological guidelines observed at the enterprise, check the presence of all 
required technological guidelines, complete the set of the guidelines and should have train the 
workers and employees . 
 
42.2.  Issue a master registry list, check it for completeness, make the list complete, and officially appoint 
employees to be in charge  of it. 
 42.3.  Issue a master list of mandatory standard operations guidelines, check whether all required guidelines 
are in place, make it complete and should have trained the employees to follow the guidelines . 
 
42.4.  Should have issued a master list of MNS and ISO standards, rules and procedures in use, and have 
checked whether all required rules and procedures are in place . 
 
42.5.  Should have issued a list of a handbook of quality, relevant laws and legislations, official assignments 
and programs an d should have introduced to all employees . 
 
42.6.  Should have a guideline on maintenance of registration documents, completion, storage and 
utilization of archive items and should consistently monitor their implementation.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ANNEX A.1  
OF THE TECHNICAL REGULATION OF  
PRODUCTION AND TRADE OF MEAT AND MEAT PRODUCTS  
 
LIST OF HIGHLY CONTAGIOUS AND INFECTIOUS DISEASES PROHIBITING 
INTERNATIONAL TRADE OF ANIMALS AND PRODUCTS OF ANIMAL ORIGINS  
 
№ Key word  Disease name in 
Mongolian  Disease name in 
English  Disease name in  
Russian  
1 PPR Бог малын мялзан  Peste des 
petitsruminants  Чума мелких жвачных  
2 FMD  Шүлхий  Foot and mouth 
disease  Ящур  
3 SP/GP  Хонь, ямааны 
цэцэг  Sheep pox and goat 
pox Оспа овец и коз  
4 CSF Гахайн сонгомол 
мялзан  Classical swine fever  Классическая чума 
свиней  
5 ASF Гахайн африк 
мялзан  African swine fever  Африканская чума 
свиней  
6 HPAI  Өндөр хоруу 
чанартай шувууны 
томуу  Highly pathogeni c 
avian influenza  Высокопатогенный  грипп  
птиц  
7 CCPP  Ямааны годрон  Contagious caprine 
pleuropneumonia  Чума коз  
8 Rp Үхрийн мялзан  Rinderpest  Чума рогатого скота  
9 CBPP  Үхрийн цээж  Contagious bovine 
pleuropneumonia  Контагиозная 
плевропневмония 
крупного рогатого скота  
10 MCF  Хорт салст 
халуурал  Malignant catarrhal 
fever  Злокачественная 
катаральная горячка  
11 NCD  Шувууны тахал  Newcastle disease  Болезнь ньюкасл  
12 Bt Хэл хөхрөх өвчин  Bluetongue  Катаральная лихорадка 
овец / Бëюòàíãà/  
13 Lis Листериоз  Listeriosis  Листериоз  
14 LSd Үхрийн арьс 
товруутах өвчин  Lumpy skin disease  Заразный узелковый 
дерматит крупного 
рогатого скота  
15 AHS  Адууны африкийн 
мялзан  African horse 
sickness  Африканская 
чума  лошадей  
 
 
 
 
 
  
ANNEX A.2  
OF THE TECHNICAL REGULATION OF  
PRODUCTION AND TRADE OF MEAT AND MEAT PRODUCTS  
 
LIST OF CONTAGIOUS DISEASES PROHIBITING DOMESTIC TRADE OF 
ANIMALS AND PRODUCTS OF ANIMAL ORIGINS  
 
№ Key 
word  Disease name in 
Mongolian  Disease name in 
English  Disease name in  
Russian  
1 HS Цусан халдвар  Haemorrhagic 
septicaemia  Пастереллез  
3 SI Гахайн томуу  Swine influenza  Свиной грипп  
4 EP Адууны цэцэг  Equine pox  Оспа лошадей  
5 CP Тэмээний цэцэг  Camel pox  Оспа верблюд  
6 EE Адууны тархины 
халдварт үрэвсэл  Equine 
encephalomyelitis  Энцефаломиелиты 
лошадей  
8 PRRS  Гахайн үржил, 
амьсгалын хам 
шинж  Porcine reproductive 
and respiratory 
syndrome  Репродуктивно -
респираторный синдром 
свиней  
9 BRT  Үхрийн 
ринотрахейт  Bovine rinotracheitis  Инфекционный 
ринотрахеит  
10 BVD  Үхрийн диарей  Bovine viral 
diarrhoea  Вирусная диарея  
11 EBL  Үхрийн лейкоз  Enzootic Bovine 
leucosis  Лейкоз крупного 
рогатого скота  
12 JD Иж сүрьеэ  Johne's Disease 
(Paratuberculosis)  Паратуберкулез  
 
13 EVA  Адууны вирусын 
артeрит  Equine viral arteritis  Вирусный  артериит  лош
адей  
14 EIA Адууны цус 
багасах халдварт 
өвчин  Equine infectious 
anaemia  Инфекционная анемия 
лошадей  
15 Dour  Нийлүүлгийн 
өвчин  Dourine  Случная болезнь 
лошадей  
16 CEC  Тэмээний амруу  Contagious ecthyma 
of camel  Заразная эктима 
верблюда  
17 MV Маеди висна  Maedi -Visna  Меди -висна  
18 LPAI  Сул хоруу 
чанартай шувууны 
томуу  Low Pathogenic 
Avian Influenza  Птичий грипп  
19 OPA  Аденоматоз  Ovine pulmonary 
adenocarcinoma 
(Adenomatosis)  Аденоматоз  22 TBE  Хачигт энцефалит  Tick borne 
encephalitis  Клещевой  энцефалит  
23 EAE  Хонины энзоот 
зулбах  Enzootic abortion of 
ewes  Энзоотический аборт 
овец  
24 HC Үнхэлцэг усжих 
өвчин  Heartwater -
Cowdriosis  Инфекционный  гидропер
икардит  
25 SVd Гахайн цэврүүт 
өвчин  Swine vesicular 
disease  Везикулярная болезнь 
свиней  
26 Theil  Тейлериоз  Theilerosis  Тейлериоз  
27 VEE  Венесуэлийн 
адууны энцефалит  Venezuelan equine 
encephalitis  Венесуэльский 
лошадиный энцефалит  
29 CA Сохор догол  Contagious agalactia  Инфекционная агалактия  
30 Str Сахуу  Strangles  Удушающие  
31 CE Шөвөг яр  Contagious ecthyma  Контагиозная эктима  
32 EB Адууны бабезиоз  Equine Babesiosis 
(Babesia caballi)  Конский Бабезиоз  
33 GD Шувууны гамбора  Gumbora disease  Болезнь Гумбора  
34 MD Марекийн өвчин  Marek's disease  Болезнь Марека  
35 ERP Адууны 
ринопневмони  Equine 
rhinopneumonitis  Ринопневмонии лошадей  
36 Nec Некро бактериоз  Necrobacteriosis  Некробактериоз  
37 Mam  Дэлэнгийн өмрөө  Mammilits  Маммиллит крупного 
рогатого скота  
38 MPP  Гахайн 
микоплазмоз  Mycoplasmal 
(Enzootic) 
Pneumoniai  Pigs  Микоплазмозсвиней  
39 MG/MS  Шувууны 
миксоплазмоз  Avian 
mycoplasmosis  Микоплазмоз  птиц  
40 PD Шувууны 
пуллюроз  Pullorum disease  Пуллороз  
42 ALT  Шувууны 
ларинготрахейт  Avian infectious 
laryngotracheitis  Ларинготрахеит птиц  
43 Bb Үхрийн бабезиоз  Bovine babesiosis  Бабезиоз  крупного  рогато
го скота  
44 EP Адууны 
пироплазмоз  Equine piroplasmosis  Пироплазмоз  лошадей  
45 SchVI  Шмалленбергийнв
ирусын халдвар  Schmallenberg Virus 
Infection  
 Вирусная инфекция 
Шмалленберга  
 
 
 
 ANNEX A.3  
OF THE TECHNICAL REGULATION OF  
PRODUCTION AND TRADE OF MEAT AND MEAT PRODUCTS  
 
 
LIST OF DISEASES THAT TRANSMIT FROM ANIMALS TO HUMANS AND CAUSE 
FOOD -BORNE ILLNESSES  
 
№ Key word  Disease name in 
Mongolian  Disease name in  
English  Disease name in  
Russian  
1 Anth  Боом  Anthrax  Сибирская язва  
2 Bruc  Бруцеллёз  Brucellosis  Бруцеллёз  
3 Rab Галзуу  Rabies  Бешенство  
4 Gl Ям Glanders  Сап 
5 BSE Үхрийн тархины эд 
сархиагдах 
эмгэгшил  Bovine spongiform 
encephalopathy  Губкообразной 
энцефалопатии крупного 
рогатого скота  
6 Tub(BT)  Сүрьеэ  Tuberculosis (Bovine 
tuberculosis)  Туберкулез  
7 Lis Листериоз  Listeriosis  Листериоз  
8 AHS  Адууны африкийн 
мялзан  African horse 
sickness  Африканская чума 
лошадей  
9 RVF  Рифт хөндийн 
халуурал  Rift valley fever  Лихорадка  Рифт -Валли  
10 Black  Дуут хавдар  Blackleg  Эмфизематозный 
карбункул  
11 Entox  Дотрын халдварт 
хордлого  Enterotoxemia  Энтеротоксемия  
12 Sal Иж балнад  Salmonellosis  Сальмонеллез  
13 Bot Ботулизм  Botulism  Ботулизм  
14 WNF  Баруун Нилийн 
халдвар  West Nile fever  Лихорадка Западного 
Нила  
15 Tet Зогсоо  Tetanus  Столбняк  
16 Lep Лептоспироз  Leptospirosis  Лептоспироз  
17 Enbac  Энтеро бактериоз  Enterobacteriosis  Энтеро бактериоз  
18 Tul Туляреми  Tularemia  Туляреми  
19 QF Кучичрэг  Q fever  Лихорадка Ку  
20 BGC  Кампило бактериоз  Bovine genital 
campylobacteriosis  Кампило бактериоз  
21 SE Гахайн ёлом  Swine erysipelas  Рожа  свиней  
22 VS Амны цэврүүт 
үрэвсэл  Vesicular stomatitis  Везикулярный стоматит  23 CbL Коли бактериоз  Colibacteriosis  Коли бактериоз  
24 ESal  Гүүний иж балнад  Equine Salmonellosis  Сальмонеллезный   аборт 
кобыл  
25 EL Хулгана яр  Epizootic 
lymphangitis  Эпизоотический 
лимфангит  
26 SSal Гахайн 
сальмонеллёз  Swine Salmonellosis  Сальмонеллез свиней  
27 AT Шувууны сүрьеэ  Avian tuberculosis  Птичий туберкулез  
28 JE Япон энцефалит  Japanese encephalitis  Японский энцефалит  
29 Sc Скрепи  Scrapie  Скрепи  
30 Ech Бэтэг  Echinococcus  Эхинококкоз  
31 Tri Трихинелл  Infection 
with Trichinella  Трихинеллез  
32 Chl Хламидоз  Chlamydia Infection  Хламидиоз  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ANNEX A.4  
OF THE TECHNICAL REGULATION OF  
PRODUCTION AND TRADE OF MEAT AND MEAT PRODUCTS  
 
LIST OF ANIMAL DISEASES DETECT ABLE  DURING THE  ANTE -MORTEM 
INSPECTION  
 
№ Key word  Disease name in 
Mongolian  Disease name in 
English  Disease name in  
Russian  
1 FMD  Шүлхий  Foot and mouth 
disease  Ящур  
2 Rab Галзуу  Rabies  Бешенство  
4 BVD  Үхрийн диарей  Bovine viral 
diarrhoea  Вирусная диарея  
5 EBL  Үхрийн лейкоз  Enzootic Bovine 
leucosis  Лейкоз крупного рогатого 
скота  
6 BSE Үхрийн тархины эд 
сархиагдах 
эмгэгшил  Bovine spongiform 
encephalopathy  Губкообразной 
энцефалопатии крупного 
рогатого скота  
7 QF Ку чичрэг  Q fever  Лихорадка Ку  
8 Black  Дуут  хавдар  Blackleg  Эмфизематозный 
карбункул  
9 Bot Ботулизм  Botulism  Ботулизм  
10 Lep Лептоспироз  Leptospirosis  Лептоспироз  
11 Anth  Боом  Anthrax  Сибирская язва  
12 Sal Иж балнад  Salmonellosis  Сальмонеллез  
13 HS Цусан халдвар  Haemorrhagic 
septicaemia  Пастереллез  
14 ESal  Гүүний иж балнад  Equine 
Salmonellosis  Сальмонеллезный   аборт 
кобыл  
15 SSal Гахайн 
сальмонеллёз  Swine 
Salmonellosis  Сальмонеллез свиней  
16 CSF Гахайн сонгомол 
мялзан  Classical swine 
fever  Классическая чума свиней  
17 ASF Гаха йн африк 
мялзан  African swine 
fever  Африканская чума свиней  
18 SE Гахайн ёлом  Swine erysipelas  Рожа  свиней  
19 BGC  Кампило бактериоз  Bovine genital 
campylobacteriosis  Кампило бактериоз  
 
 
 
 
 ANNEX A.5  
OF THE TECHNICAL REGULATION OF  
PRODUCTION AND TRADE OF MEAT AND MEAT PRODUCTS  
 
LIST OF DISEASES DETECT ABLE DURING THE POST -MORTEM INSPECTION S 
  
№ Key word  Disease name in 
Mongolian  Disease name in 
English  Disease name in  
Russian  
1 Dour  Нийлүүлгийн өвчин  Dourine  Случная болезнь лошадей  
2 CEC  Тэмээний амруу  Contagious 
ecthyma of camel  Заразная эктима верблюда  
3 MV Маеди висна  Maedi -Visna  Меди -висна  
4 LPAI  Сул хоруу чанартай 
шувууны томуу  Low Pathogenic 
Avian Influenza  Птичий грипп  
5 EAE  Хонины энзоот 
зулбах  Enzootic abortion 
of ewes  Энзоотический аборт овец  
6 VS Амны цэврүүт 
үрэвсэл  Vesicular 
stomatitis  Везикулярный стоматит  
7 Theil  Тейлериоз  Theilerosis  Тейлериоз  
8 CE Шөвөг яр  Contagious 
ecthyma  Контагиозная эктима  
9 EB Адууны бабезиоз  Equine Babesiosis 
(Babesia caballi)  Конский Бабезиоз  
10 ERP Адууны 
ринопневмони  Equine 
rhinopneumonitis  Ринопневмонии лошадей  
11 Nec Некро бактериоз  Necrobacteriosis  Некробактериоз  
12 Bruc  Бруцеллёз  Brucellosis  Бруцеллёз  
13 Tub(BT)  Сүрьеэ  Tuberculosis 
(Bovine 
tuberculosis)  Туберкулез  
14 Ech Бэтэг  Echinococcus  Эхинококкоз  
15 Tri Трихинелл  Infection 
with Trichinella  Трихинеллез  
16 JD Иж сүрьеэ  Johne's Disease 
(Paratuberculosis)  Паратуберкулез  
 
17  Цусны үжил  Septicemia  сепсис  
18  Цус хордол  Toxaemia  токсикоз  
19  Тархмал буглаа  Disseminated 
abscess  Распространенный абсцесс  
20  Тархмал хаван  Disseminated 
edema  Распространенный  
водянка  
21  Хорт хаван  Malignant edema  Злокачественный отек  
  
 ANNEX A.6 OF THE TECHNICAL REGULATION OF PRODUCTION AND 
TRADE OF MEAT AND MEAT PRODUCTS  
 
 SPECIFIC REQUIREMENTS FOR ANIMAL CASING PROCESSING 
ESTABLISHMENTS  
 
 Article 1. Requirements for processing, storing and transporting raw 
intestines  
 
1.1. The animal intestines  intended for  casing processing establishment s must originate 
from an approved  establishment in accordance with Articles 3. 6 of this technical 
regulation  and must derive from a nimals that meet the animal health requirements 
set forth in Chapter 2 of this regulation.  
1.2. After slaughtering, the intestines  are pre-treated by pulling, washing, and salting. 
The pre -treated casings are  put in bundles or nets and stored  inside a col d storage  in 
closed casks  or baskets .  
1.3. The pre -treated casings processed in accordance with article 1.2 of annex A.6 of 
this regulation must be stored in a temperature controlled and monitored cold 
storage. Temperature is (0 -4)0С for storage of up to  30 days and less than -180С for 
storage over 30 days.  
1.4. The pre -treated casings processed and stored in accordance with articles 1.2 and 1.3 
of annex A.6 of this regulation must be transported by  temperature controlled 
reefer trucks or containers.  
1.5. Pursuant to article 20.1.4 of the Animal Health Law, it is prohibited to source or 
sell animal casings from a territory under quarantine or restriction measures set by 
a competent authority.  
 Article 2. General requirements for the design and facilit ies of animal casing 
processing establishments:  
2.1. The location, environment, and hygienic zones of the casing processing 
establishment must meet the requirements set forth in articles 10.1.1 -10.1.3 of this 
regulation.  
2.2. The facilities of the casing  processing establishment must meet the requirements set 
forth in articles 12.1.1 -12.1.5 and 12.1.7 -12.1.12 of this regulation.  
2.3. The establishment must have separate entry and exit doors for establishment 
workers, administrative personnel, visitors, raw material receiving, loading, and 
waste disposal.  
2.4. The establishment for “cleaning operations” must have the following premises and 
rooms.  
2.4.1.  Pre-treated casing receiving and quality control room.  
2.4.2.  Washing, cleaning, scraping, salting o r drying and packing room.  
2.4.3.  Cleaned casing storage or storing space.  
2.4.4.  Salt storage.  
2.4.5.  Packing material and label storage.  
2.4.6.  Waste collection, processing, and disposal room.  2.5. The establishment for “sorting operations” must have the following premises and 
rooms.  
2.5.1.  Cleaned casing receiving and quality control room.  
2.5.2.  Cleaned casing storage.  
2.5.3.  Selecting (Calibration), grading, classifying, salting, bundling, and packing room.  
2.5.4.  Salt storage.  
2.5.5.  Packing material and label storage.  
2.5.6.  Sorted casing storage.  
2.6. Establishments for cleaning and sorting operations must have the following 
premises and rooms.  
2.6.1.  Workers’ social area.  
2.6.2.  Storage for cleaning and disinfecting products, tools, and equipment.  
2.6.3.  Technical room.  
2.6.4.  Cafeteria and leisure room.  
2.7. Design and layout of workers’ social area of the casing processing establishment 
must meet the requirements set forth in articles 12.5.1 -12.5.11 and 12.5.13 -12.5.14 
of this technical regulation.  
 Article 3. Infrastructure of the casing processing establishment  
3.1. Energy supply, heating, ventilation and lighting requirements.  
3.1.1.  The energy supply and heating of the casing processing establishment must meet 
the re quirements set forth in articles 13.1.1 -13.1.5 of this technical regulation.  
3.2. Ventilation  
3.2.1  The ventilation of the casing processing establishment must meet the requirements 
set forth in articles 13.5.1 -13.5.2 of this technical regulation as well  as the 
following.  
3.2.2.  Ventilation systems should be designed and constructed so that air does not flow 
from contaminated areas to clean areas, cause unpleasant odors and contaminate 
exterior environment, and allow for adequate maintenance and cleaning .  
 
3.2.3.  If the ventilation systems work in conjunction with the heating systems, the 
technological room must be equipped with a thermostat and the temperature should 
be controlled and set at +120С. 
3.3. Lighting  
3.3.1.  The lighting of the casing proc essing establishment must meet the requirements set 
forth in articles 13.4.1 -13.4.2 of this technical regulation as well as the following 
depending on the technological features:  
3.3.1.1.  Raw material receiving and processing rooms: 500 lux.  
3.3.1.2.  Packaging and quality control room: 550 -650 lux.  
3.3.1.3.  All other areas of the establishment: No less than 220 lux.  
3.4. Water Supply  
3.4.1.  The water supply, quality, and safety of the casing processing establishment must 
meet the requirements set forth in articles 13.2.1, 13.2.5 and 13.2.7 of this technical 
regulation.  
3.4.2.  Water pipes must be made out of materials appropriate for food pr ocessing 
establishments.  3.4.3.  Water hygiene and safety must be analyzed by a competent laboratory twice per 
year.  
3.5. Waste disposal requirements  
3.5.1.  Effluent standards of casing processing establishments and wastewater disposal 
equipment must meet the requirements set forth in articles 13.6.1 -13.6.9 of this 
technical regulation.  
3.5.2.  Solid waste management of the casing processing establishment must meet the 
requirements set forth in articles 13.7.1, 13.7.2, 13.7.4 and 13.7.6 -13.7.10 of this  
technical regulation.  
3.6. Road and area requirements  
3.6.1.  The exterior roads, areas, and environment possessed by the casing processing 
establishment must meet the requirements set forth in articles 13.3.1 -13.3.2 of this 
technical regulation.  
 Artic le 4. Requirements for the casing processing establishment operations  
4.1. Technological requirements  
4.1.1.  The casing processing establishment must have technological guidelines and flow 
charts for cleaning and sorting operations.  
4.1.2.  Cleaning operations are based on First In, First Out principle.  
4.1.3.  Inspection checklist for receiving raw material includes contamination, color, odor, 
length, mechanical damage, diameter, pre -treatment method, packaging hygiene 
and documentation.  
4.1.4.  Approved establishments intended to export natural casing derived from small 
animals to EU member states must separate and dispose the “Ileum” of sheep and 
goat intestines after slaughtering or at the quality control line of the cleaning 
operations.    
4.1.5.  Raw intestines must not be  left out in the open or stored overnight inside the 
establishment without any pre -treatment method.  
4.1.6.  During the cleaning process of sheep and goat intestines, the intestinal mucosa, 
Peyer’s Patches and the out er layers (tunica muscularis and tunica serosa) are 
removed completely. After the cleaning process, natural casings consist of the 
tunica submucosa, which is transferred to salting process.   
 
4.1.7.  Pig and cattle intestines must be cleaned by an appropr iate cleaning equipment 
before the salting or drying process.   
4.1.8.  Horse intestines must be de -fatted and cleaned before salting, drying, or final 
processes.  
4.1.9.  Scraped, and cleaned intestines must be treated with dry salt (> 97% NaCl) or 
directly packed in a container with salt -water brine (0 .8% Aw) and stored stored 
according to Annex 4.2.2 of this Regulation.  
4.1.10.  All packaging material (casks, liners etc.) and other products (rings, nets, tubes, 
etc.) that come directly into contac t with the natural casings need to be clean,  
sanitized, and suitable for use in contact with foodstuffs.  
 
4.1.11.  After the cleaning process, at selection, the caliber, length per strand and quality 
(e.g. holes) of the natural casing are determined by fi lling the casings with potable 
water and applying a pressure of 0.3 kg/cm2. 4.1.12.  Sorted beef, sheep, goat, and hog casings must either be salted with sodium 
chloride (NaCl), either dry or as saturated brine (aw<0,80), for a continuous period 
of 30 days  or longer, at temperature of 20˚C or above  
Or  
salted with phosphate supplemented salt containing 86,5% NaCl, 10,7% 
Na2HPO 4 and 2,8% Na 3PO 4 (weight/weight/weight), either dry or as saturated brine 
(aw<0,80), for a continuous period of 30 days or longer, a t a temperature of 20˚C 
or above.  
Sorted casing of other species must be salted with sodium chloride (NaCl) for 30 
days or dried.  
 
4.1.13.  Establishments of cleaned and sorted casings  must  have salt meters available for 
daily measurements and registrations.   
4.1.14.  When the casings are treated with drying technology, relative humidity and water 
activity levels must be monitored and recorded to ensure the levels are in 
accordance with int ernational and importing country requirements.  
4.1.15.  The use of antimicrobials are strictly prohibited in all stages of casing pre -
treatment, cleaning, and sorting operations and in distribution chains.  
 
4.2. Requirements for cooling and freezing tec hnology  
4.2.1.  Raw intestines’ cold storage temperature setting is between -180С and - 40С.  The  
temperature must be regularly monitored and recorded.  
4.2.2.  Cleaned casings must meet the salting and storing requirements set forth in Annex 
4.1.11 of this Regulation and the storage temperature must be regularly monitored 
and recorded.  
4.2.3.  Dried natural casings’ storage conditions must meet international and importing 
standards.  
4.2.4.  Natural casings’ storage temperature could be set in accordance with requirements 
set forth in the veterinary agreement with the importing country.  
4.2.5.  Raw intestines and natural casings storages must have adequate lighting, floating or 
portable shelv es as well as equipped with thermostats and humidity meters.   
4.3. Production records, packaging, and transportation  
4.3.1.  Records of processing, production and distribution starting with the reception from 
a slaughterhouse up until shipment to a speci fic export market should be kept and 
retained for a period that exceeds the shelf -life of the product of at least one year . 
 
4.3.2.  Raw intestines intended for casing processing establishments must derive from an 
approved abattoir or small abattoir and be  accompanied by post -mortem veterinary 
certificates.   
4.3.3.  When an establishment approved by the importing country’s competent authority 
intends to export combined casings supplied from different domestic 
establishments,  such  domestic establishments must also be approved by the 
importing country’s competent authority.    
4.3.4.  Types and quantities of intestines received at the casing processing establishment 
must match the types and quantities of natural casings supplied in domestic and 
export markets by the same establishment.  (production waste shall be considered).  4.3.5.  The casing processing establishment must keep a regular record of edible salt along 
with its origin documents and lab analysis provided by the competent  authority.  
4.3.6.  The casing processing establishment must obtain a veterinary inspector’s 
conclusion and a veterinary certificate prior to supplying processed casings in the 
domestic market.  The veterinary certificate must indicate the place of origin,  type, 
and quantity of the processed casings as well as the manufacturer’s name.  
4.3.7.  Cleaned and sorted casings intended for domestic market must have labels and 
origin documents in accordance with the requirements set forth in article 12.4 of 
the “Foo d Safety Law”.  
4.3.8.  Labels of the natural casings intended for export may be in accordance with 
relevant laws of the importing country and requirements set forth in the agreement  
with the receiving party.  
4.3.9.  Raw intestines and cleaned casings must  be transported in food -grade plastic casks 
or sealed polyethylene bags.   
4.3.10.  Sorted casings may be packaged in food -grade plastic casks with lids, containers, 
or vacuum bags.  
4.3.11.  Transportation of cleaned and sorted casings must be temperature controlled and 
monitored.  
4.3.12.  Packaging and storage of dried casings must be in accordance with international 
standards and guidelines or meet the requirements of the importing country and 
records must be kept.  
4.3.13.  Prior to export, the casings mu st be analyzed for microbiological and chemical 
residues by a competent third -party laboratory to ensure safety and records of the 
analysis must be kept for 3 years.  
4.3.14.  The hygiene and safety indicators of the casings to be exported must meet the 
following requirements:  
 
No
. Test name  Maximum 
permissible level  
1 Number of aerobic 
bacteria (1 g -d) 5*106 
2 Intestinal bacteria  
(1 g-d) 1*104 
3 Staphylococcus  
(1 g-d) 1*103 
4 Sulphite reducing 
chlostridia -spores  
(1 g-d) 1*103 
5 Chloramphenicol 
residue  
(1 kg -d) 0.00µg/kg  
6 Nitrofuran residue  
(1 kg -d) 0.00µg/kg  
 
 
 
4.3.15  Veterinary and sanitary certificates shall be issued by the competent authority 
based on the test results specified in articles 4.3.13 and 4.3.14 of annex A.6  of this 
regulation.  
4.4. Hygiene requirements for equipment and tools  4.4.1.  The equipment and tools of the casing processing establishment must meet the 
requirements set forth in articles 12.6.4 -12.6.6 and 12.6.9 -12.6.10 of this technical 
regulation.  
4.4.2.  The establishment premises must be equipped with thermostats and relative 
humidity meters.  
4.4.3.  The entry ways of raw materials receiving, quality control, packaging, and 
processing rooms of the establishment must have hot and cold potable water supply 
and must be equipped with censored sinks, liquid soaps, hand disinfectants, paper 
towels, and trash cans.    
4.4.4.  Equipment and tools used in all stages of casing processing operations must be 
non-corrosive and should be designed and constructed to ensure that, they can be 
adequately cleaned, disinfected and maintained to avoid the contamination of 
foodstuffs.  
4.4.5.  Tables, benches, shelves, portable trolleys, containers, baskets, shelves, scrapers, 
casks, gauges, table tops and legs used in th e production process may be made of 
food-grade plastic material.  
4.4.6.  Sufficient amounts of appropriate equipment and tools must be placed all around 
the establishment premises for cleaning and disinfecting workplaces, equipment, 
and tools.  
4.5. Cleaning and disinfection requirements for the establishment premises and 
equipment  
4.5.1.  Cleaning and disinfection of the premises and equipment should be done according 
to an implemented cleaning and disinfection program that meets the requirements 
set forth in articles 20.1 -20.15 of this technical regulation. The maintenance plan 
and cleaning and disinfection program should prevent contamination (physical, 
chemical, biological) of the natural casings.  
 
4.5.2.  Based on the degree o f contamination of the workplace, equipment and tools, and 
the risk of contamination,  the cleaning and disinfection program should ensure that 
all parts of the establishment are appropriately clean, including cleaning equipment. 
To monitor the suitability and effectiveness of the cleaning activities periodical 
verification should done via hygiene inspections (e.g. daily) and microbiological 
sampling (e.g. weekly).  
 
4.5.3.  For cleaning the premises use hot water between 55 and 65°C. For disinfection and 
sterilization, use hot water at or above 82°C.  
4.5.4.  Exterior and interior sterilization of the premises must be carried out by an 
approved veterinary service unit in accordance with article 27.1.1 of the “Animal 
Health Law”. The signed acts by the service provider containing the name and 
purpose of the substances used for sterilization must be kept.   
4.5.5.  4.5.5. Records of cleaning and disinfection must be kept electronically or as hard -
copies for 3 years.  
4.6. Pest and rodent control in the establishment premises  
4.6.1.  Casing processing operators must implement measures to prevent, detect and 
control pests, insects and rodents in and around the premises of the establishment in accordance with the requirements set forth in articles 21.1 -21.7 of this technical 
regulation.  
4.6.2.  Non-food waste generated during the cleaning operations of sheep, goat, and pig 
intestines must be packed in tightly closed containers and removed from the 
establishment at the end of each shift to be disposed at a de signated disposal point.  
Alternatively, the waste may be sent to a contracted waste processing plant and 
records must be kept. Containers used for transportation of waste must be washed 
and cleaned with hot water before re -entering the establishment.  
 Article 5. Health, sanitary, and hygiene requirements for the establishment 
workers  
5.1. Health and hygiene requirements for workers  
5.1.1.  Health requirements for workers must meet the requirements set forth in articles 
24.1.1 -24.1.7 of this technical regu lation.  
5.1.2.  Sanitary and hygiene requirements for workers must meet the requirements set 
forth in articles 24.2.1 -24.2.4 of this technical regulation.  
5.1.3.  Workers’ occupational safety and health requirements must be in accordance with 
articles 24.3  and 24.4 of this technical regulation.  
5.1.4.  Workers must use disposable gloves, cuffs, and aprons in processes with high risks 
of contamination.  
5.1.5.  All workers engaged in foodstuff operations who come directly or indirectly into 
contact with foods tuffs should be trained, and/or instructed in food hygiene 
principles and practices to a level appropriate to the operations they are to perform. 
Training records must be kept.  
 
 Article 6. Requirements for cleaning and sorting operators   
6.1. Cleaning  and sorting operations of casings must be carried out by a legal entity 
inspected and approved by a competent authority.  
6.2. The daily operations of semi -finished and finished products’ establishments must 
be managed by a sanitation  manager appointed by the director of the legal entity.  
6.3. The manager must possess a  university degree in food technology and veterinary 
medicine, or have specialized training in food safety and quality control.  
6.4. The casing processing establishmen t must implement the following programs and 
plans.  
6.4.1.  Technological control program.  
6.4.2.  Hazard Analysis Critical Control Point (HACCP).  
6.4.3.  Sanitary program.  
6.4.4.  An emergency response plan to product recalls due to emergency situations which 
may pose a risk to public health.  
 Article  7. Veterinary and sanitary conditions for imported casings  
7.1. Origin animals for imported casings must be born and raised in a country free from 
highly infectious animal diseases and the processing estab lishment must be a 
foreign legal entity approved by a Mongolian competent authority.  
7.2. Imported casings must derive from slaughter animals on which ante and post 
mortem inspections were conducted under the supervision of a competent 
veterinary inspecto r of the exporting country.  
7.3. Imported casings are not allowed to be processed if  - the imported casing derived from countries with infectious animal diseases, - have 
not been inspected by a border veterinary inspector at entry,  
- or have not been co nfirmed to be free from infectious animal diseases on the 
veterinary certificate issued by the competent authority of the exporting country.  
 
7.4. Mongolian competent authority may inspect approved foreign casing processing 
establishments to verify the implementation of imported casing requirements.  
7.5. Entry of imported casings may immediately be denied if the approved foreign 
establishment does not meet the documentation requirements.  
7.6. The veterinary certificate of the imported casings must inc lude the following in 
English:  
7.6.1.  The casing’s type, quantity (in bundles)1, net weight and description of its 
packaging.  
7.6.2.  The animal and country of origin from (include the type and birthplace of the 
animal of origin).  
7.6.3.  Name, address, a nd registration number of the approved foreign casing processing 
establishment.  
 
7.6.4.  Proof that the veterinary authority of the exporting country is not contaminated 
with infectious animal pathogens and the casings have been appropriately received 
and stored in a hygienic manner at an approved establishment.  
7.6.5.  If the casings origina te from a country other than the exporting country, the 
competent authority of the exporting country must conduct inspections and confirm 
that the veterinary certificate issued by the competent authority of the third country 
proves that the imported casing s are is free from infectious animal diseases.  
7.7. Imported casings shall meet the veterinary, sanitary, and hygiene requirements for 
imported meat and meat products set forth in article 25 of chapter 5 of this 
regulation.    
 
 
 
 
 
 
                                                 
1 A bundle means the casings  bundle d at 100 yards or 91.4  m in length .