DRAFT  
 
               
TECHNICAL REGULATION  
OF THE CUSTOMS UNION  
 
“On the Safety of Meat  and Meat Products” 
 
(ТR 201_/00_/CU) 
 
 2 
Technical Regulation   
“On the Safety of Meat  and Meat Products” 
 
Foreword 
1.  This Technical Regulation has been de veloped in accordance with the Agreement 
on Uniform Principles and Rules of Technical Regulation in th e Republic of Belarus, the 
Republic of Kazakhstan and the Russian  Federation of November 18, 2010. 
2. This Technical Regulation has been de veloped to lay down uniform mandatory 
requirements for meat (slaughter products) and m eat products, to be ap plied and enforced in 
the customs territory of the Cu stoms Union, and to ensure free circulation of these products 
in the customs territory of the Customs Union. 
3. In cases where there are other techni cal regulations of the Customs Union in 
respect of meat (slaughter products) and meat products laying down requirements for these 
products and the relevant requirements for th e manufacturing processe s (including packaging 
and labelling), storage, transpor tation and disposal, th en these products mu st comply not only 
with those requirements but also with the require ments of all relevant te chnical regulations of 
the Customs Union. 
 
   
CHAPTER 1.  GENERAL PROVISIONS 
 
 
Article 1.  Scope 
1. This Technical Regulation shall apply to meat (slaughter products) and meat 
products released for circulation in the cu stoms territory of the Customs Union.  
This Technical Regulation lays down ma ndatory requirements for meat (slaughter 
products) and meat products and the relate d requirements for processes of manufacturing 
(including packaging and labelling), storage, tr ansportation and disposal, to be applied and 
enforced in the customs territo ry of the Customs Union in or der to protect human life and 
health, as well as the environment, and to  prevent actions that mislead customers 
(consumers) of meat (slaughter products) and meat  products as to the purpose and safety of 
those products. 3 
 
2. Objects of technical regul ation under this Technical Regulation are the following 
slaughter products and meat products: 
meat; by-products; 
slaughter fat and its processed produc ts, including rendered animal fats; 
blood and its processed prod ucts; bone and its processed products, mechanically 
separated (recovered) meat, casing raw materials; 
collagen containing raw mate rials and products of th eir processing; gelatine; 
meat and meat-containing products from meat; meat and meat-containing sausage products; 
meat and meat-containing semi-fabricated  products and convenience products; 
meat and meat-containing canned products; meat and meat-containing broths; 
dried meat and meat-c ontaining products 
pork fatback products.  
3. This Technical Regulation shall not apply to:  
- slaughter products and meat products produced in private domestic conditions or in 
household farms, or processes of production, st orage, transportation and disposal of slaughter 
products and meat products intended only for pe rsonal use and not intended to be released 
for circulation in the customs te rritory of the Customs Union; 
- specialized meat products produced with th e use of or based on slaughter products; 
- poultrymeat and its processe d products, as well as food products formulated with 
poultrymeat and its processed products predom inating over the total of meat ingredients by 
weight; 
- food additives and supplements, medicines,  animal feed, product s not intended for 
human consumption that are produced with th e use of or are based on slaughter products; 
- food products intended fo r public catering, prepared w ith the use of or based on 
slaughter products, intende d to be used at the site of manufacturing; 
- food products formulated with less than 5% meat ingredients. 4 
Article 2.  Definitions 
1. For the purposes of this Technical Re gulation, the following terms have the 
following meanings: 
1) Boneless meat - meat pieces of arbitrary shape, and of varying size and weight, 
whether or not consisting of musc le, connective, adipose tissue; 
2) Meat (meat-containing) broth - a meat (meat-containing) product in a liquid, 
concentrated, powdered, or in granular or ta blet form, made by cooking slaughter products 
with or without subsequent concentration and (or) dehydration, with or without adding non-
meat ingredients; 
3) Trimmed meat - boneless meat with a given ratio of muscle, connective and 
adipose tissue; 
4) Raw fat - a slaughter product in the fo rm of adipose tissue separated from the 
carcase and intestinal organs; 
5) Edible gelatine - a food pro duct in the form of a prot ein substance having gelling 
ability, made from collagen co ntaining raw materials; 
6) Frozen meat - a ??slaughter-warm or chilled meat subjected to cold treatment to a 
temperature of not higher than minus  8 °C at any point of measurement; 
7) Frozen meat products - meat products  subjected to cold treatment to a 
temperature not higher than minus 8 °C at any point of measurement; 
8) Frozen block of meat (by-products) - a me at (meat by-products) of the same kind 
and name, moulded and frozen as a bl ock of a certain form and size; 
9) Veterinary condemned material - an an imal carcase, carcase parts or organs 
judged by the state veterinary control (supe rvision) authorities to  be unfit for human 
consumption; 
10) Sausage product - a meat (meat-containi ng) product, made from ground sausage 
mix, stuffed in sausage casings, bags, forms, nets, or otherwise, whether or subjected to 
thermal treatment until ready to use; 
11) Bone - a slaughter product in the fo rm of a raw bone obt ained by deboning 
carcases; 
12) Blood - a slaughter product in the form of blood collected in the process of 
slaughter providing that it remains identifiabl e with the specific ca rcase and meets hygienic 
and veterinary-sanitary requirements  for its use for food purposes; 5 
13) Meat - a slaughter product in the form of  a carcase or its parts, whether or not 
representing a combination of muscle, adipose, connective, bone tissue; 
14) Meat products (meat-processing products)  - food products resulting from the 
processing (treatment) of slaughter products (including meat, meat by-products, raw fat, 
blood, bone, mechanically sepa rated (recovered) meat, collage n containing ?? and casing raw 
materials), or a combina tion thereof, with or with out the use of ingredients of animal and/or 
plant and/or mineral origin; 
15) Meat product - a group of meat products made with or without the use of non-
meat ingredients, in the composition of which th e weight fraction of meat ingredients is more 
than 60%; 
16) Meat-containing product - a group of m eat products made with the use of non-
meat ingredients, in the composition of which th e weight fraction of meat ingredients is from 
5% to 60% inclusive; 
17) Meat with bones - meat in carcases, carca se halves, quarters, cuts or pieces of 
various sizes and weights, of arbitrary sh ape, whether or not consisting of muscle, 
connective, bone, or fatty tissue; 
18) Mechanically separated (recovered) meat - boneless meat in the form of finely 
comminuted (paste-like) product (slime??) with the bone conten t of not more than 0.8% by 
weight, produced by mechanical separation of  muscle, connective, and/or adipose tissue 
(remaining muscle, connective, and (or) fatty tissue) from the bone. 
19) Meat (meat-containing) convenience pr oduct - a semi-fabricated meat (meat-
containing) product which, in the manufacturing process, has undergone thermal treatment to 
a completely ready-to-eat state; 
20) Canned meat (meat-containing) products - a meat (meat-contai ning) product in a 
tightly-closed ?market container, subjected to  sterilization or pasteurization to ensure 
microbiological stability and the absence of live pathogenic ??, and suitable for long term 
storage; 
21) Canned meat with vegetables (vegetab les with meat) – canned meat-containing 
products manufactured using ingr edients of vegetable origin, formulated with the weight 
fraction of meat ingredients of between 30 % and 60% inclusive (5 % and 30% inclusive); 
22) Meat ingredient - a component of the food product formulation, which is a 
slaughter product or a product resulting from the further processing of slaughter products, as 
well as a poultry slaughter product or a product from its processing; 
23) Meat (meat-containing) semi-fabricated  product - a meat (meat-containing) 
product made from meat with bones or boned meat , in the form of pieces of meat or minced 
meat, with or without the add ition of non-meat ingredients, re quiring, before consumption, a 
thermal treatment to a ready-to-eat state; 6 
24) Non-meat ingredient - a component of a f ood product formulation, which is not a 
slaughter product or a product resulting fr om the processing of slaughter products; 
25) Chilled meat - a slaughte r-warm meat subjected to  cold treatment to a 
temperature from 0°C to plus 4° C at any point of measurement; 
26) Boned meat - boneless meat with a natu ral balance of muscle, connective and 
fatty tissue; 
27) Decontamination - the processing of animal products to ensure their 
microbiological, toxicological, parasitological safety in respect of humans, animals and the 
environment, carried out in accordance with established requirements and under the 
supervision of a specialist in the field of veterinary medicine; 
28) Product from meat - a meat (meat-c ontaining) product made from different 
carcase parts subjected, or not, to salting and thermal treatment until ready-to-eat. 
29) Slaughter-warm meat - meat obtained immediately after slaughter and carcase 
dressing, which has a temperature of not lower than 35 °C at any point of measurement; 
30) Pork fatback product - a product from subc utaneous pork fat, with or without the 
skin, either fleshed or not; 
31) Slaughter products - non-processed food ra w materials of animal  origin deriving 
from the industrial slaughter of producing animal s, used in further processing (treatment) and 
including meat, meat by-products, raw fat, bl ood, bone, mechanically separated (recovered) 
meat, collagen-containing an d casing raw materials. 
32) Batch of animals - any number of animal s of the same species, received by the 
establishment from the same pr oducer, in the same consignment, accompanied by a single 
consignment note and a single veterinary accompanying document of prescribed form; 
33) Slaughter product allowed by the veterinary  service for use with restrictions - a 
slaughter product, the use of which is perm itted for food purposes af ter decontamination; 
34) Defrosted meat - a frozen meat, heated to  a temperature not lower than minus 1 
°C at any point of measurement; 
35) By-products - slaughter products in the fo rm of processed internal organs, head, 
tail, limbs (or their parts), meat trimmings, de rived from producing animals, skins and pork 
belly; 
36) Collagen-containing raw material - a slaughter product, which includes the 
protein collagen in its composition; 
37) Casing raw materials - a slaughter product  in the form of in testines and other 
parts of the intestinal tract, the bladder; 7 
38) Dried meat (meat-containing) product - a meat (meat-containing) product, 
dehydrated using a physical method, to a residua l moisture mass fraction of not more than 
10%; 
39) Rendered animal fat - a fo od product made from raw fa t and other fat-containing 
raw materials; 
40) Disposal of slaughter products and meat products - using slaughter products and 
meat products, which do not meet the requirem ents of this Technical Regulation or other 
applicable technical regulations, for purposes ot her than their originally intended or usual 
purpose, or changing the state of such products to make th em unsuitable for any use and 
application, as well as elim inating their adverse effect s on humans, animals and the 
environment. 
 
Article 3.  Rules for Identification of Slaugh ter Products and Meat Products 
1. In order to make slaughter products and meat products identifiable with the 
objects of technical regulation, in respect of  which the present Technical Regulation shall 
apply, the identification of slaughter products and meat products shall be made on the basis 
of information specified in th e shipping documents a nd the labelling in respect of compliance 
with the characteristics set out in the relevant  definitions of Article  2 of this Technical 
Regulation, as well as on the basis of visu al examination of the properties (appearance, 
colour, odour), in accord ance with the standards applied on a voluntary basis to ensure 
compliance with this Technical Regulation. 
2. When slaughter products or meat produc ts cannot be identified on the basis of 
information contained in th e shipping documents, labelli ng, visual inspection, the 
identification shall be carried out using an analytical method - by a collective estimate of 
compliance of physico-chemical, organoleptic and other characteristics of these products, 
with standards used for the purpose of resear ch (tests) and measurem ents in the validation 
(confirmation) of compliance of the products in  question with the re quirements of this 
Technical Regulation. 
 
 
Article 4.  Rules for Circulation in the Market 
1. Slaughter products and meat product s manufactured by the establishments 
included in the Register of Food Establishm ents Subject to State Registration shall be 
permitted for circulation in the custom s territory of the Customs Union. 8 
 
2.  Slaughter products and meat products shall be released for circulation in the 
customs territory of the Cust oms Union provided they have undergone the necessary 
procedures of conformity asse ssment (confirmation) laid down in this Technical Regulation, 
as well as other technical regulations of  the Customs Union applying thereto. 
3. When circulating in the customs terr itory of the Customs Union, slaughter 
products must be accompanied by a veterinary certificate issued by competent authorities of 
the states-members of the Customs Union. 
When moving between the Part ies in the customs territory  of the Customs Union, 
slaughter products must be accompanied by a Declaration of Conform ity and a veterinary 
accompanying document issued by competent authorities of th e states-members of the 
Customs Union. 
4. Slaughter products and meat products,  the compliance of  which with this 
Technical Regulation has not been confirmed, must not be marked with a uniform sign of 
distribution in the market of states-members of  the Customs Union and shall not be released 
for circulation in the customs te rritory of the Customs Union. 
 
 
CHAPTER 2.  SAFETY REQUIREMENTS 
 
Article 5.  Requirements for Slaughter Pr oducts and Meat Products 
1. Slaughter products and meat products must meet the requirements specified in 
Annex 1 of this Technical Re gulation, and requirements specified in Annexes of the 
Technical Regulation of the Customs Unio n "On the Safety of Food Products." 
2. To obtain slaughter products, no animal s should be used that  have been exposed 
to natural or synthetic estrogeni c, hormonal substances, thyreostatics, antibiotics, pesticides, 
and other drugs applied prior to slaughtering  within a time shorter than recommended by the 
instructions on how to apply those, as well as drugs that  are not allowed for use in 
accordance with the legisla tion of the Customs Union. 
3. Requirements for non-meat ingredient s used in the manufac ture of slaughter 
products and meat products shall be establishe d by relevant technica l regulations of the 
Customs Union on certain types of food products. 9 
Article 6.  Requirements for the Premises of Es tablishments Producing Slaughter 
Products for Use as F ood and Meat Products 
 
1. The premises of th e establishment shall: 
have a solid perimeter fence and exclude unauthorized access by third-parties and the 
emergence of stray animals; 
have a slope to drain meteoric, melt and wa sh water into storm sewage system, the 
drains of which shall be closed, regularly cleaned and maintained in a good condition; 
have a through or circular driveway for vehicles, with an impermeable, hard and 
dustless coating, free of potholes  and other roadbed defects; 
be kept clean at all times of the year; 
2. The premises of the esta blishment, directly adjacent  to the production facilities, 
shall be free from grass and have im permeable, hard and dustless coating. 
shall be divided into functional zones: pre-production; prod uction; service and 
storage; lairage zone with a sanitary  design assignment; strict access zone. 
3. The pre-productio n zone should accommodate administrative facilities and 
amenities, entry control facility, pa rking bay for pr ivate vehicles. 
The production zone should accommodate in dustrial buildings, warehouses for food 
raw materials, auxiliary materials and finished  products, bays for tr ansport delivering raw 
materials and finished products. 
4. The service and storage area should  accommodate buildin gs and facilities of 
auxiliary purpose. 
5. The strict access zone around artesian boreholes and underground water storage 
tanks (if any) shall be separated as an inde pendent functional zone. A sanitary protection 
zone shall be maintained between treatmen t facilities and industr ial buildings of the 
establishment. 
6. Sanitary protection zones separating functional areas of  the establishment must be 
at least 25 meters. Outdoor storage of solid fuel s and other dusty materials shall be placed on 
the windward side at a distance of at least 50 meters from doors and windows of the nearest 
buildings and at least 25 meters from amenitie s. Sanitary protection zones between sanitary 
design assignment of the estab lishment and places of loading (unloading) of food products 
must be at least 100 meters. 10 
7. In the case of establishments engaged in  the process of slau ghter, the location of 
buildings, facilities and devices in the establishmen t’s premises shall ensure that there are no 
oncoming traffic streams of the following transports: 
transport of healthy animals, after veterina ry examination, to pre-slaughter handling 
and transport of animals, suspecte d of diseases, to quarantine, is olation or sanitary slaughter; 
transport of finished products and raw mate rials and transport of animals, manure, 
production waste; 
transport of raw materials and transport of finished products. 
8. for establishments not engaged in th e process of slaughter: transport of raw 
materials and transport of finished products. 
No planting of trees and shrubs that, when flowering, can clog facilities, equipment, 
tools and products shall be allowe d in the establishment’s premises. 
9. At all entrances (exits) to (from) the premises of the esta blishment (except for 
household waste disposal), in orde r to disinfect vehicle chassis, disinfection troughs made of 
impermeable concrete or asphalt shall be ar ranged in the roadbeds. Moreover, the working 
length of a disinfection trough shall be at least 10.8 m; the working layer of liquid shall be at 
least 42 cm. A canopy roof provided with tw o sidewalls shall be installed above the 
disinfection trough. 
10. Disinfection troughs at the entrance of cattle  trucks to the lairage zone, as well as 
at the vehicle entrance to the sa nitary design assignment and th e lairage zone, shall be filled 
with a disinfectant approved for use in accordance with the legi slation of the states-members 
of the Customs Union. 
In the premises of establishments not engaged in the pre-slaughter holding and 
slaughter of animals, disinfection troughs shall be  installed at the entrance (exit) of vehicles 
carrying finished products as inst ructed by the state veterinary in spector of the district (city), 
in accordance with th e epizootic situation in the region. 
Disinfection troughs at the entrance of vehi cles to the animal lairage and slaughter 
zones shall be filled with a disinfectant. 
In a cold season, the estab lishment must take measures to prevent freezing of the 
disinfectant in the disinfection trough. 
11. In winter, antifreezing compounds shall be added to disinfectant s, or disinfection 
troughs shall be heated using steam or hot-wat er tubes beneath them or electric heating. 
12. A site for vehicle sanitization shall be designated in th e establishment in 
alignment with the production route; the san itization of vehicles shall be allowed in 
specialized establishments  on a contractual basis. 11 
13. Containers with lids shall be installed for the collection of household waste, in the 
site with an impermeable, hard and dustless co ating, the dimensions of which shall exceed 
the size of containers by at least 1 m in a ll directions. The househol d waste collection site 
shall be: 
enclosed on three sides by a solid wall with  a minimum height of 1.5 m, located on 
the windward side of the production zone. 
A sanitary protection zone between the production zone and the household waste 
collection site must be at least 25 meters. 
14. Household waste cont ainers shall be emptied when f illed more than to 2/3 of their 
capacity, but not less than  once a day, with subsequent disi nfection of the containers and the 
site on which they are located. 
A separate zone with hot and cold water connections and sewage  shall be designated 
for chemical sanitization and disinfection of household wast e containers and storage of 
equipment for cleaning the establishment’s premises. With centralized collection of 
household waste, the establishm ent must be delivered clean c ontainers for household waste 
collection, which have undergone disinfection. 
 
Article 7.  Requirements for Animal La irage and Slaughter Zones 
1. Animal lairage and slaughte r zone shall be provided with: 
railway and (or) automotive pl atforms with pens having canopies and divisions for 
receiving, veterinary inspection and thermometry of animals; 
depending on climate conditions, rooms or op en pens covered with  canopies, for pre-
slaughter handling of animals; 
a site for collection of manure and digestive tract content; 
a room (site) for sanitization of vehicles us ed for transporting animals, to be placed at 
the exit of the animal lairage and slaughter zone; 
an isolated site for storage of sanitizers (disinfectants); 
a sanitary design assignment fo r sick and suspect animals; 
a room for slaughtering animals which have been subjected to ante-mortem veterinary 
inspection; 
a disinfection trough or a whee l washing (disinfection) fac ility at all entrances (exits) 
to (from) the establishment’s pr emises (other than household waste dis posal) to disinfect 
vehicle chassis. 12 
 
2. Animal lairages (open pens for pre-sl aughter lodging) shall be provided with: 
enough space for animals to avoid injury and stress; 
floors with hard surface, impermeable or slatted; hot and cold water supply connections fo r watering animals and technical needs; 
equipment for feeding (if necessary). 
3. A sanitary design assignment shall be loca ted in the isolated part of the animal 
lairage and slaughter zone and shall be provided with: 
a fence to exclude the unautho rized access by third-parties and the emergence of stray 
animals; 
a separate vehicle entrance with a disinfection trough or  a wheel washing 
(disinfection) facility; 
a pen for receiving, veterinary insp ection and thermometry of animals; 
a quarantine pen to hold sick and suspect animals with a separate exit for healthy 
animals sent to slaughter; 
an isolator to hold sick an imals, which should ha ve an isolated ro om for pathological 
inspection of animals, with a special  vehicle (truck) for their removal; 
an isolated room for temporary storage (disposal) of animal bodies; 
a sanitary slaughter for slaughter ing sick and suspect animals; 
a cold chamber for temporary storage of slaughter products (until results of laboratory 
testing are received); 
a cold chamber for preservation, through fre ezing, of slaughter products, the use of 
which is allowed by the veterina ry service with restrictions. 
A sanitary design assignment may adjoin the slaughterhouse subject to the full 
separation of pre-slaughter and slaughter processes for sick (s uspect) animals from those for 
healthy animals. 
When placing the quarantine room , the isolator and the sanita ry slaughterhouse in one 
building (bulk), isolated passageways for si ck (suspect) and healthy animals must be 
provided. 
When the quarantine room  and the isolator are located in  the same building, a separate 
room shall be provided with cabinets for work  (special) clothing, sinks with hot and cold 
running water for washing hands, hand-washing de tergents, wiping and (or) drying devices, a 
disinfection mat for disinfecting footwear or a sanitary module. 13 
The quarantine room and the isolator must be cleaned  of manure and sanitized 
(disinfected) on a daily basis. Waste water of  the sanitary designation assignment, before 
going into the sewer system, must be disinfec ted in accordance with the legislation of the 
Parties. 
Sanitization, including disinf ection of rooms, equipment an d facilities of the sanitary 
slaughter shall be carried out at the end of the work shift and as needed. 
4. Animal slaughterhouses must have: separate rooms for emptying and cleansin g stomachs and intestines, fleshing 
(processing) of the skin; slaugh ter lines (depending on the species of producing animals) 
designed and constructed so that  any cross-contamination between the clean zone and a zone 
with high contamination hazard is excluded. The clean zone is the section of animal 
slaughter line starting after the carcase dehiding  (singeing and washing pig carcases with the 
hide left on); 
sites (points) of veterinary-sanitary insp ection of carcases and organs, equipped in 
accordance with the requirements established un der the legislation of the Customs Union; 
a separate room for carrying out trichino scopic tests, equipped with necessary 
instruments and tools in accordan ce with the requirements estab lished by the legislation of 
the states-members of the Customs Union; 
a separate room or an add itional overhead rail reserved for complementary veterinary-
sanitary examination and repeat ed veterinary-sanitary inspectio n of carcases obtained from 
suspect animals, equipp ed in accordance with the legislat ion requirements of the Parties; 
an isolated cold chamber (in the absence of a sanitary slaughter) for preservation, 
through freezing, of slaughter pro ducts, the use of which is allo wed by the veterinary service 
with restrictions. 
In establishments where up to 30 animals ar e slaughtered per shif t, the slaughter of 
sick and suspect animal s shall be allowed in the animal slaughter-r oom on the specially 
designated days or at the end of shifts following the slaugh ter of healthy animals and the 
removal, from the premises, of slaughter products  obtained from healthy animals. At the end 
of the slaughter of sick and suspect animals,  the room, equipment, and other implements 
(containers, vehicles) shall be cl eansed and sanitized (disinfected). 
Slaughter process operations, afte r internal organs are remove d, shall be carried out at 
the temperature not exceeding 18 °C. 14 
A temperature in the producti on premises, in which slaugh ter products (except when 
in the process of slaughter) and meat product s are manufactured, must  not exceed 12 °C 
(except for rooms in whic h the thermal heat trea tment is carried out). 
Lairages and (open pens) for the pre-slaugh ter holding of animals shall be cleaned of 
manure on a daily basis and the manure shall be transported to specially designated areas. 
For removing the manure from pre-slaughter and slaughter zone with multi-storey 
arrangement a system of manure removal must be provided. 
To collect and store the manure a site with hard pavement shall be provided designed 
for no less than 3-day accumulati on or the removal of manure shall be provided on a daily 
basis, in a manner that prevents  the contamination of the area. 
To collect and store the manure, litter and feed residues from the quarantine room and 
the isolator, a site with hard pavement shall be provided designed for no less than 6-day 
accumulation or the removal of manure shall be provided on a daily basi s, in a manner that 
prevents contamination of the area. 
Biothermal decontamination of manure and drained diges tive tract content shall be 
carried out in specially designated areas that  exclude contamination of the establishment’s 
premises. 
6. Special receivers (paunch manure silos, ta nks, containers) with a waterproof floor 
and walls shall be designated for the collec tion and storage of paunch manure. The area 
around the receiver should have  a solid pavement. Paunch manu re shall be transported to 
specially designated areas. 
7. Road vehicles for transportation of manure and digestive tract content shall 
undergo sanitization (disinfection) on a daily basis. 
8. Dead animals, manure, litter and feed residues, waste, to be disposed of or 
destroyed in areas determined by the public ve terinary supervision sh all be transported in 
road vehicles with a le ak-proof body, which mu st be subsequently sa nitized (disinfected). 
 
Article 8.  Requirements for Preparin g Animals for Slaughter 
1. Animals arriving to the establishm ent shall be subjected to ante-mortem 
veterinary-sanitary inspection and a pre-slaughter  holding in accordance with the legislation 
of the Customs Union. 
2. The batch of animals, in  which sick animals agonizi ng death, forcedly killed or 
dead animals, are found, as well in the case when their actu al headcount differs from the 
number specified in the veterinary document, sh all immediately be placed in the quarantine 
room until the diagnosis or the reas on for non-compliance are identified. 15 
 
3. The following shall not be allowed: 
1) forwarding animals for slau ghter for food if those have been treated with 
insecticides and (or) veterinary drugs used for the purpose of fattening, healing, or disease 
prevention, until the expiration of the waiting period for the withdrawal of such from the 
animal body; 
2) forwarding animals for slaughter if thos e have not been identified; were not 
subjected to the pre-slaughter holding and ante-mortem veterina ry inspection; have manure 
contamination of the skin; 
3) returning to the owners sick , suspect, or injured anim als, as well dead animals 
found during receiving process; 
4) exporting (taking out) the animals accepted for slaughter  from the establishment’s 
premises; 
5) sending dead animals, veterinary cond emned materials to landfills for solid 
household waste. 
 
4. When animals with signs of infection are found duri ng receiving and ante mortem 
veterinary inspection, the entire batch of animal s shall be quarantined until a final diagnosis. 
5. Animals shall be forwarded for slaugh ter from the lairage (open pens for pre-
slaughter holding) in a manner that provides  a batched operation of the slaughter line and 
prevents cross-contamination. 
 
Article 9.  Requirements for the Process of Slaughter 
 
1. Slaughtering process mu st provide identification a nd traceability of slaughter 
products throughout the entir e technological process. 
In the process of slaughtering producing an imals, the observance of slaughter process 
regimes and the application of technological me thods that exclude surface contamination of 
carcases must be ensured. 
During the slaughter, the separation of th e following groups of operations must be 
ensured: 
Group 1: stunning, bleeding, sk inning and dehiding (for pi gs with the hide left on: 
depilation, singeing and removal of remaining bristles from carcases); 
Group 2: evisceration, ca rcase splitting to halves, carcase scraping, stamping, 
weighing; 
Group 3: treatment and processing of s econdary raw materials (sub-products, casing 
raw materials, raw fat, blood, bone, endocrine -enzyme and special raw materials, leather raw 
materials and non-food raw materials). 16 
Used fencing, equipment and tools mu st exclude the possibility of cross 
contamination of carcases, carcase halves and products of animal slaughter. 
An emergency stoppage of slaughter lines shall be provided us ing a “Stop” button 
operated from the workplaces  of veterinary specialists in th e case of suspected or identified 
high-risk animal diseases. 
4. To collect veterinary condemned material s, separate chutes or special containers 
eliminating unauthorized access,  painted in distinctive colo urs and labelled, must be 
provided. 
5. The process of animal stunning shall be  carried out with th e use of tools that 
provide for reduced sensibility of animals and loss of the ab ility to move with the heart 
beating. 
6. The process of animal bleeding should be  carried out in a way that provides the 
most complete bleeding. 
Blood for food purposes shall be collected, not later than three minutes after animal 
stunning, in a sterile receptacle using a sterile tubular knife with a hose. 
7. The evisceration shall be completed no t later than 45 minutes after bleeding for 
bovine and porcine animals, and 30 mi nutes for ovine and caprine animals. 
Whereupon no contamination of carcase surfa ce with the stomach and digestive tract 
content shall be allowed. 
After evisceration of every carcase is co mpleted, the knife shall be replaced by 
another sterilized knife. 
8. Hands, chainmail gloves and aprons sh all be washed after eviscerating every 
carcase. 
9. Slaughter products obtain ed in the evisceration proc ess shall be forwarded for 
processing (treatment) no later than 15 minut es from the time of their removal from the 
carcase. 
10. When sawing the carcase and removing the spinal cord, the spin al cord integrity 
shall not be damaged. 
11. The saw blade used during carcase cutting shall be sanitized at least after every 1 
hour of use. 
12. In the process of scraping carcases (halve s) of all kinds of pr oducing animals, all 
bruises, blood spots, soile d areas shall be removed. 
13. The blood shall be forwarded for processi ng (treatment) no late r than 2 hours after 
animal slaughter. 
14. By-products shall be processed (treat ed) no later than 3 hours after animal 
slaughter, including their tran sfer to chilling or freezing. 
The processing of wool-bearin g sub-products shall not be  allowed in the animal 
slaughter room. Where by-products are processed in a separate room, the processing of wool-
bearing by-products may be allowed in the same room. 17 
 
15. The processing (treatment) of casing materi als shall be completed not later than 45 
minutes following the slaughtering process for bovine and porcine animals and 30 minutes 
following the slaughtering process for ovine and caprine animals. 
16. To produce rendered animal fat, a raw fat shall be used to be processed within 2 
hours after it is collected in the process of evisceration. 
17. Bone and its processed product used fo r the production of re ndered animal fat 
shall be forwarded for processing (treatment ) no later than 6 hour s after the deboning 
process. If there is a delay in the processing, th e bone shall be placed in a refrigerated room; 
the period of bone storage at the storage temperature not exc eeding plus 8 °C shall be not 
more than 24 hours. 
Collagen-containing raw materials, boneless,  shall be allowed to be preserved using 
salt or other matter permitted for this pur pose, and stored in closed containers. 
18. The use of collagen-containing raw mate rials that have been subjected to the 
process of tanning (hardening of leather with vegetable tanning agents, chromium salts or 
other substances such as aluminium salts, ir on (III) salts, silicic acid salts, aldehydes and 
quinones, or other synthetic hardening agen ts) for the gelatine ma nufacturing shall be 
prohibited. 
19. After the slaughter, carcases and other products shall be subject to mandatory 
veterinary-sanitary inspection and stamping in  accordance with the legislation of the 
Customs Union. 
When animal diseases have be en identified, a veterinary st amp shall be affixed to the 
carcase after the slaughter, indicating the me thod of its decontamin ation or disposal. 
 
Article 10.  Requirements for the Process of  Meat Product Manufacturing 
 
1. Slaughter products used in the manufactu re of meat products, must comply with 
the requirements of this Technical Regulation, and be traceable. 
Unidentified slaughter produ cts held in the establis hment must be disposed. 
2. The preparation of by-products, includ ing defrost, inspection, washing, scraping 
and trimming, shall be carried out in separate  rooms or in specially designated areas of 
production facilities. 
3. The manufacturing of meat products fro m by-products and blood  must take place 
in a separate room. 
The manufacture of these products shall be allowed in the room and with the 
equipment for the production of sausage products provided th eir manufacture is sequenced 
and the process equipment and tools are washed. 18 
4. The preparation of casings shall be carried out in a sepa rate room or parts of the 
rooms for the production of sausage products separated by a partition, with air temperature 
not exceeding plus 12°C. 
5. Before the process of deboning, carcas es (carcase halves, qua rters, cuts) shall 
undergo scraping. Veterinary stamps and mercha ndising stamps shall be removed, except for 
the stamps made using food dyes allowed for the purposes of labe lling slaughter products 
without subsequent removal. 
When not used in a t echnological process, knives shall be stored in a sterilizer or the 
space designated. 
6. Slaughter products forwarded for co mminution and/or salting, must have a 
temperature no higher than plus 8 °C. 
7. When identifying pathological change s during the proce ss of deboning and 
trimming meat and by-products, typical for in fectious and parasiti c diseases, slaughter 
products shall be placed in the isolation chambe r until the results of laboratory tests. This 
shall involve proper sanitization (disinfection) of tools, equipment, work (special) clothing. 
8. Slaughter products allowed by the veterina ry service for use with restrictions shall 
be decontaminated in separate rooms, with e quipment located in such  a way as to prevent 
cross flows of slaughter products with  decontaminated slaughter products. 
Further processing of such products shall be conducte d in the production facilities at 
the end of shifts or in a separated shift under th e supervision of a specialist of the veterinary 
service. Upon completion of the work, the r oom, equipment and tools shall be sanitized 
(disinfected). 
9. Sodium (potassium) nitrite shall be used only in the form of complex food 
additives, nitrite salt curing mixtures. 
The simultaneous use of two or more nitrite salt curing mixtures in the production of 
meat products of the same desi gnation shall not be allowed. 
No use of nitrite salt curing mixtures shall be allowed in slaughter products and meat 
released to distribution unprocessed. 
10. Product traceability must be ensured at  all stages of manufacturing operations. 
11. No fuel (sawdust, wood) transfer to  a heat treatment facility through the 
production facilities during the techno logical process shall be allowed. 
12. Packaging materials for packaging of finished produ cts shall be supplied through 
corridors or expedition, without passing through  the production facilit ies. No storage of 
packaging materials sh all be allowed in the production facilities. 19 
 
13. Preparation of non-meat ingredients, including weighing and apportioning, must 
be carried out in separate rooms. 
14. The following safety requirements must  be met in the production of meat and 
meat-containing sausage pro ducts and meat products: 
1) The ageing of meat during salting sha ll be carried out in rooms where the air 
temperature is not above plus 4 0C, except when process equi pment used for salting has a 
built-in cooling system; 
2) The preparation of brine and the appor tioning/preparation of non-meat ingredients 
shall be carried to the extent  necessary for no more than on e shift of the establishment’s 
work; 
3) Heat-treatment of sausage products and meat products shall be carried out using 
special equipment equipped with devices for c ontrolling the temperatur e (including in the 
centre of the product - other than raw smoke d and raw jerked products) and the relative 
humidity, or only the temperature (for thermal treatment in water). 
15. The following safety requirements must be met in the manufac ture of meat and 
meat-containing semi-fabricated products: 
1) Sodium (potassium) nitrite shall not be used in the productio n of meat and meat-
containing semi-fabricated pr oducts intended for sale in trading or public catering 
establishments; 
2) The installation of quick-freezing equi pment for freezing semi-fabricated meat 
products shall be allowed in the room, wher e their weighing and packaging take place; 
3) Processed products with the temperature above plus 6°C shall not be released for 
trade. 
16. The following safety requirements must be  met in the production of canned meat, 
meat with vegetables and vege tables with meat products: 
 
1) consumer containers for canned food sh all be checked for air tightness. The 
quality of air tightness shall be  checked at least three times  per shift, and after each 
adjustment, repair or replacement of equipment parts; 
2) the time between sealing consumer pack aging and thermal treatment shall not 
exceed 30 minutes for sterilized canned prod ucts and 20 minutes for pasteurized canned 
products; 
3) the duration of technological process of canning between the process of trimming 
or comminution of slaughter products and the st erilization or pasteuri zation shall not exceed 
2 hours for sterilized and 1 hour for past eurized canned products without counting the 
duration of salting process; 
4) the temperature of blanched raw mate rials before packag ing in consumer 
containers must be at least plus 40 °C; 20 
5) the establishment shall carry  out thermal treatment of  canned products using the 
regimes of sterilization or pasteurization that  ensure safety of finished products in 
accordance with the requirements of industrial sterility for ca nned food of gr oups A and D 
set out in Annex 2 of th is Technical Regulation; 
6) regimes of thermal treatment and shelf lif e of canned food shall be determined by 
the manufacturer, justifying them at the involve ment of organizations with expertise in the 
field of thermal sterilization (pasteurization) in due course, subject to the ingredients used, 
the type of consumer packagin g, quantity and type of pathog en-specific microbial spoilage 
of the product prior to thermal treatment; 
7) introducing changes to previously approved  regimes of thermal treatment shall not 
be allowed without justification thereof in or ganizations with expertise in the field of 
thermal sterilization (pasteurization); 
8) a food canning establishment may change the shelf life of canned products only 
towards its decline; 
9) parameters of sterilization or pasteuriza tion shall be recorded  on data carriers, 
which are strictly accountable documents and must  be stored in the es tablishment for longer 
than the shelf life by at least 3 months; 
10) the length of holding canned products at the manufacturer’s warehouse to 
establish microbiological stability and safety must be at least 11 days. 
 
Article 11  Requirements for Cold Treatm ent and Storage Processes 
 
1. The storage of slaughter products and m eat products shall be in accordance with 
the temperature and humidity regimes specified by the manufacturer. Conditions of storage 
specified by the manufacturer shall ensure compliance of pro ducts with the requirements of 
this Technical Regulation during their shelf life. 
2. The storage of slaughter products and me at products directly on the floor, as well 
as with other types of food products and pro ducts not intended for human consumption shall 
not be allowed, if this can lead to the contam ination of food products, changes in consumer 
characteristics of food products. 
3. Slaughter-warm and chilled meat (carca ses, carcase halves, quarters) should be 
stored in a hanging position. 
4. In cold chambers products shall be placed in stacks on shelves or pallets, the 
height of which shall be at least 8-10 centimet res from the floor. Products shall be placed in 
the distance of at least 30 cm from walls and cooling equipment. There shall be gangways 
between stacks, ensuring easy access. 21 
 
5. Cold chambers for cold treatment and storage of slaughter products and meat 
products must be equipped with thermometers and/or means of automatic control of the 
temperature in the chamber, as well as  means for recording temperatures. 
During the processes of cold treatment and storage of carcases and carcase halves 
hanging on rails, they shall be pla ced avoiding contact with each other. 
6. In the process of storage, slaughter pr oducts shall be grou ped by type, designation 
(sale or industrial processing), and the ther mal condition (chilled, light frozen, frozen). 
7. In the process of storage,  an increase in air temperat ure in cold chambers during 
the loading and unloading of sl aughter products shall be allo wed by no more than by 5 °C, 
air temperature fluctuations during  storage shall not exceed 2 °C. 
8. Thawing frozen slaughter products and me at products in the process of sale shall 
not be allowed. 
 
Article 12.  Requirements for Product Packaging 
 
1. Materials used for the manufacture of products that come into contact with 
slaughter products and meat products must ensure  their safety and perm anence of identifying 
features in the course of circ ulation of slaughter products a nd meat products in the customs 
territory of the Customs Un ion during the shelf life. 
2. Materials used for the manufacture of products that come into contact with 
slaughter products and meat products must comp ly with the safety requirements laid down in 
the relevant technical regulation. 
 
Article 13.  Requirements to Labelling of Slaugh ter Products and Meat Products 
 
1. The labelling of slaughter and meat prod ucts must comply with the requirements 
of the technical regulations of the Customs Uni on, “Food products in terms of its marking,” 
as well as the additional requirements set out  in this Article of the present Technical 
Regulation. 
2. To avoid actions misleading purchase rs (consumers) of meat products, the 
labelling of meat products using ma de up names that are identical  or similar to the made up 
names of meat products (for example: Doktorsk aya, Zernistaya, Moloch naya) reserved in the 
interstate (regional) standards, the enforc ement of which on a voluntary basis provides 
compliance with this T echnical Regulation, shall not be a llowed if these products have not 
been produced unde r these standards. 22 
It shall be allowed to use customary made up names derived from anatomical 
characteristics (for example: brisket, bacon, loin, shank), the typical  pattern of cut (for 
example: servelat, salami, ham), the type of  compositional components (for example: pork, 
beef, made from pork, from beef) or widely used in cooking and catering (for example: 
pastrami, balyk, kupaty, steak). 
3. The inscription “made from chilled raw”  or of similar me aning shall not be 
allowed in the labelling of meat products if sl aughter products of other thermal state than 
chilled have been used in their manufacture. 
4.  The information about the group of m eat products (meat product, meat with 
vegetables product, vegetable with  meat product, meat-containing  product - in the absence of 
vegetable ingredient) shall be included in the ma de up name of meat products or placed in 
close proximity to the made up name. 
5. Additional information to be included in the labelling of slaughter products and 
meat products: 
 
1) Meat in carcases, carcase halves, quarters and cuts: 
veterinary stamp impression under the Un iform veterinary (veterinary-sanitary) 
requirements for goods subject to veterinary inspection; 
trade stamp impression (except for cuts); the thermal state (chilled, frozen). 
2) By-products, packag ed in transport and/or consumer packaging: 
the category; 
the thermal state (chilled, frozen); 
veterinary stamp impression under the Un iform veterinary (veterinary-sanitary) 
requirements for goods subject to veterinary inspection; 
3) Frozen blocks of meat a nd by-products, packaged in transport and/or consumer 
packaging: 
the category; the weight percent of connectiv e and adipose tissue (for meat); 
veterinary stamp impression under the Un iform veterinary (veterinary-sanitary) 
requirements for goods subject to veterinary inspection; 23 
Veterinary stamp impression must be affixed to the packaging so that the opening of 
package be impossible withou t breaking its integrity. 
4) Semi-fabricated products, convenience pr oducts, packaged in transport and/or 
consumer packaging: 
the product group; 
the category (A, B, C, D, E - if available); 
the thermal state (chill ed (for semis with a temperature of from 0 to plus 6 °C at any 
point of measurement), frozen). 
In the case of the manufacture of chilled pro ducts from frozen slaughter products, this 
information shall be included in the label “made from frozen raw material.” 
5) Sausage products and meat products, packaged in transport and/or consumer 
packaging: 
the product group; 
the category (A, B, C, D, E - if available, the grade if any),  
“frozen” (for frozen products). 
6) For canned products, packag ed in transport and/or consumer packaging: 
the grade (if any),  
the product group; 
for canned steaks - the weight percent of meat and/or by-products in the finished 
product; 
for products originating in th e territory of the Customs Un ion - the number of shift, 
the assortment number, the branch code and the number of the manufacturer. 
6. Showing the information on the use of food additives, food supplements, 
flavourings, slaughter products and meat products  exposed to ionizing radiation, components 
obtained using genetically m odified organisms (hereinaft er - GMOs) and components 
specified in Article 4, Para 4.4, Part 15 of  the technical regulation on “Food products in 
terms of its marking”, in the manufacture of slaughter products and meat products, shall be 
mandatory. 
7. When using mechanically separated (rec overed) meat, it shall be declared as 
“mechanically separated meat”. 
8. Where slaughter products and meat prod ucts contain water added with whatever 
method (ice, brine, solution, etc.) and it has not been completely removed as a result of 
technological processing, this must be declar ed on the label in the list of ingredients. 
9. Declaring the names of co mplex food additives , as well as marinades and brines, 
in the list of ingredients with out giving their constituent comp onents shall not be allowed. 24 
10. Where starter microorganisms are used in the manufacture of sausage products 
and meat products, declaring starter cultures sha ll be mandatory in the list of ingredients of 
sausage products and meat products. 
11. For slaughter products and meat product s, processed with enzyme preparations, 
the information on the use of such  preparations shall be shown in  the labelling, if the activity, 
including the residual, of enzyme preparations  in the finished product has been stored. 
12. When packaging slaughter products a nd meat products under vacuum or in a 
modified atmosphere, the inscriptions “vac uum packed" or “packaged in a modified 
atmosphere” shall be additionally applied. 
13. If the manufacturer intends its products to further portioning, the labelling of 
slaughter products and meat products must cont ain an indication of the shelf life before and 
after the packaging is opened (packaging integrity is destroyed). 
No alteration in the shelf life and storage conditions specified by the manufacturer of 
products shall be allowed. 
The labelling of packaged pr oducts shall contain inform ation about the date of 
manufacture, the date of packag ing, the use-by date  and storage conditions specified by the 
manufacturer for packaged products , as well as information requ ired by this Article and the 
requirements of all technical regulations of the Customs Union, the action of which it is 
subject. 
14. Relabelling and repackaging of slaughter  products and meat products in the 
process of sale shall not be allowed in cases other than listed under Para 13 of this Article. 
 
Article 14.  Requirements for the Process of Transport 
 
1. Storage conditions (in the absence of  storage conditions, transport conditions) 
specified by the manufacturer must be met at  each stage of the circulation of slaughter 
products and meat products in the cust oms territory of the Customs Union. 
2. Carcases, carcase halves and quarters must always be hung up for transportation 
to exclude their contact with the floor; frozen carcases, carcas e halves and quarters may be 
transported in stacks which preven t carcase surface contamination. 
3. After transporting animals, vehicles a nd/or containers shall not be allowed for 
transporting slaughter products and meat products. 
Producing animals shall be transported to an  establishment in specialized or specially 
equipped means of transport. 25 
Vehicles and/or containers designated to  transport slaughter products and meat 
products must be equipped w ith facilities enabling the cont rol and registration of the 
specified temperature regime. 
When using vehicle and (or) containers to  simultaneously transport various food 
products, or food and other goods, it shall be necessary to provide co nditions that exclude 
their contact, as well contamination and chan ges in the organoleptic properties of food 
products. 
4. Transporting slaughter products and meat products in bulk without using transport 
or consumer packaging shall not be allowed,  with the exception of bone intended for the 
production of gelatine. 
5. Vehicles and/or containers must be cl eansed (disinfected) after the process of 
transportation is finished. 
6. Storage of chilled and fro zen products in non-cooled rooms prior to the loading 
into vehicles and/or contai ners shall not be allowed. 
 
Article 15.  Ensuring Compliance with the Safety Requirements 
 
1. Compliance of slaughter products and meat products with this Technical 
Regulation shall be ensu red through meeting the safety re quirements thereof and meeting the 
requirements of other technical regulations of the Customs Union applying thereto. 
In order that the requirements of this T echnical Regulation be met, the Commission of 
the Customs Union shall approve  the list of standards, th e application of which on a 
voluntary basis provides compliance with this Technical Regulation. 
2. Methods of trials (tests) and measuremen ts shall be determined in the standards 
included in the List of standards approved by  the Commission of the Customs Union, that 
contain the rules and methods of trials (tes ts) and measurements, including the rules of 
sampling, and are required to implement and enforce the requirements of this Technical 
Regulation and to carry out the assessment  (confirmation) of products’ conformity. 
 
Article 16.  Assessment (Confirmation) of Conformity 
 
1. Before the release for circulation in th e market of the cust oms territory of the 
Customs Union, slaughter products and meat  must undergo the process of assessment 
(confirmation) of conformity w ith this Technical Regulation. 26 
2. The assessment of conformity of slaught er products with the requirements of this 
Technical Regulation shall be mandatory and shall be carried out in the form of a veterinary-
sanitary inspection. 
The veterinary-sanitary inspection and the re gistration of its findings shall be carried 
out in accordance with the laws  of the states-members of  the Customs Union and the 
Customs Union Agreement on Veterinary and Sanitary Measures. 
3. The demonstration of compliance of meat products with the requirements of this 
Technical Regulation shall be ma ndatory and shall be carried out  under the uniform rules and 
schemes provided by this  Technical Regulation. 
4. Subject to the scheme for declaring co nformity, the confirma tion of compliance 
through the Declaration of Conformity shall be made on the basis of evidence obtained at the 
involvement of a third party: th e certification body for products , which has been included in 
the Single Register of Certif ication Bodies and Testing La boratories (Centres) of the 
Customs Union, as well as the certification b ody for management systems, an accredited 
testing laboratory. 
5. The declaration of conformity of meat  products shall be ca rried out using one 
from among 3d, 4d, 6d schemes. 
When declaring conformity under 3d, 6d schemes the app licant may be a legal or 
natural person registered in acco rdance with the laws of the st ates-members of the Customs 
Union in their territories in th e capacity of a sole proprietor, or, which is a manufacturer, or, 
which is acting for a foreign manufacturer on a contract basis to ensure compliance of 
supplied meat products with this Technical Regulation. 
When declaring conformity under 4d scheme , the applicant may be a legal or natural 
person registered in accordance with the laws of the states-mem bers of the Customs Union in 
their territories in the capacity of a sole proprietor, or, which is a manufacturer or 
merchandiser, or, which is acting for a foreign manufacturer on a contract basis to ensure 
compliance of supplied meat products with this Technical Regulation. 
6. The 3d scheme for declaration includes the following procedures: 
 
- production and review of technical documentation; 
- implementing manufacturing inspection; 
- testing samples of meat products; 
- adoption and registration of th e Declaration of Conformity 
- affixing a uniform sign of distribution in the market. 
The applicant shall take all necessary me asures to ensure that the manufacturing 
process is stable and delivers compliance of meat products w ith this Technical Regulation, 
and shall produce and review technical documentation. 27 
 
The applicant shall ensure the manuf acturing inspection is conducted. 
In order to check the complia nce of meat products with this Technical Regulation, the 
applicant shall conduct trials fo r meat product samples. Trials of meat product samples shall 
be carried out by accredited testing laborato ries included in the Single Register of 
Certification Bodies and Testing Laborat ories (Centres) of the Customs Union. 
The applicant shall make out the Declaration of Conformity and have it registered 
through notification in a ma nner established by the Commission of the Customs Union. 
The term of validity of the Declaration of Conformity for mass-produced meat 
products - not more than 3 years. 
7. The 4d scheme for declaration includes the following procedures: 
 
- production and review of technical documentation; 
- testing samples of meat products; 
- adoption and registration of th e Declaration of Conformity 
- affixing a uniform sign of distribution in the market. 
The applicant shall produce and review technical documentation. 
The applicant shall conduct trials for meat product samples in order to have confirmed 
the declared compliance of a batch of meat produc ts with this Technical Regulation. Trials of 
meat product samples shall be carried out by accredited testi ng laboratories included in the 
Single Register of Certification Bodies and Testing Laboratories (Centres) of the Customs 
Union. 
The applicant shall make out the Declaration of Conform ity and have it registered 
through notification in a ma nner established by the Commission of the Customs Union. 
The term of validity of the Declaration of Conformity for a batch of meat products 
shall correspond to the shelf life of the meat products fo r which the Declaration of 
Conformity has been formalized. 
8. The 6d scheme for declaration includes the following procedures: 
- production and review of t echnical documentation, which must include a certificate 
(a copy of the certificate) for the quality manageme nt system issued by the certification body 
for quality management systems; 
- implementing manufacturing inspection; 
- testing samples of meat products; 
- adoption and registration of th e Declaration of Conformity 
- affixing a uniform sign of distribution in the market. 
- control over the stability of oper ation of the management system.  
The applicant shall take all necessary measur es to ensure the stab le operation of the 
management system and the stable conditions of  the manufacture of meat products compliant 
with the requirements of this Technical Regula tion, and shall produce and review technical 
documentation. 28 
 
The applicant shall ensure th e manufacturing inspection is conducted, and inform the 
certification body for quality management systems of any changes planned in the 
management system. 
In order to check the complia nce of meat products with this Technical Regulation, the 
applicant shall conduct trials fo r meat product samples. Trials of meat product samples shall 
be carried out, at the discretion of the applican t, in a testing laboratory or accredited testing 
laboratory included in the Single Register of Certification Bodi es and Testing Laboratories 
(Centres) of the Customs Union. 
The applicant shall make out the Declaration of Conform ity and have it registered 
through notification in a ma nner established by the Commission of the Customs Union. 
The certification body for quality manage ment systems shall exercise inspection 
control over the operation of a certified management system. 
In the case of negative results of the insp ection control the certification body shall take 
one of the following decisions: 
- suspend the validity of the Declaration of Conformity; 
- cancel the validity of the De claration of Conformity. 
The applicant shall enter th e following note in the Un ified Register of Issued 
Certificates of Conformity and Registered Declarations of Conformity of the Customs 
Union: 
The term of validity of the Declaration of Conformity for mass-produced meat 
products - not more than 5 years. 
9. The assessment of conformity of storage,  transportation, distribution and disposal 
processes for slaughter products and meat produc ts with this Technical Regulation shall be 
carried out in the form of stat e supervision (control) over the observance of the requirements 
determined by this Te chnical Regulation. 
The assessment of conformity of manufac turing processes for slaughter products and 
meat products with this Technical Regulation shall be carried out in the form of state 
registration of manufacturing establishments. 
 
Article 17.  Marking with a uniform sign of  distribution in the market 
 
1. Slaughter products and meat products co mplying with the safety requirements of 
this Technical Regulation and having passed the procedure of  assessment (confirmation) of 
conformity must be marked with a uniform sign of distribution in the market of the states-
members of the Customs Union. 29 
2. Slaughter products and meat products sh all be marked with a uniform sign of 
distribution in the market of the states-members of the Customs Union if being compliant 
with the requirements of this T echnical Regulation, as well as other technical regulations of 
the Customs Union applying thereto. 
3. Marking products with a uniform sign of distribution in the market of the states-
members of the Customs Union shall be implem ented by the applicant before the release of 
slaughter products and meat for circulation in  the single customs territory of the Customs 
Union. 
 
Article 18.  Disclaimer Clause 
 
1. The states - members of the Customs Un it must take all measures to restrict, 
prohibit the release to circulati on in the single customs territory  of the Customs Union of, as 
well as to withdraw from the ma rket, the slaughter products a nd meat products, which do not 
comply with the requ irements of this Technical Regulation. 
2. The authorized body of a state-member of the Customs Union shall have to notify 
authorized bodies of other states-members of  the Customs Union of the decision being taken 
giving the reasons for this decision and render ing evidence explaining the need for applying 
the given measure.