Meat standard

Meat standard 1. SPHERE OF USAGE Current standard settles rules to conduct certification for meat and meat products in correspondence with safety requirements and covers domestic and import products. Standard is obligatory for all state authority bodies, as wen as entrepreneurs, enterprises of all types of activity and property forms, public organizations in Kyrghyz Republic. 2. REGULATION REFFERENCES References to normative documents are used in the current standard: given in the list (Annex B); GOST Kyrg. 40.200-95 "Certification system for food products and food raw materials"; RD 146.40.001-95 "Instruction. Order of issuing and protection of correspondence certificates." 3.DEFENITIONS Terms, definitions, used under obligatory certification of meat products are in according with RST Kyrg. 40.200. 4. GENERAL PROVISION 4.1. Certification of meat and meat products (meat products) should be obligatory. 4.2. Certification of meat products should be hold in order, settled by National Certification System Kyrg ST and current standard. 4.3. Obligatory certification of meat products should be hold on one scheme: envisaged by Certification System Kyrg. ST; 4 4 Meat products are deviled into two groups: products with guaranteed shelf-life (storage, realization) up to 30 days including (perishable) and more than 30 days (with long shelf-life). Selection of certification schemes depends on shelf-life. Certification of meat and meat products with long shelf life are executed on scheme 2-5,7 and 2a,3a,4a, and perishable on scheme 5. 4.5 Indication list, which are the subject for confirmation under obligatory certification of meat products, nonnative documents, which set up safety indications and testing methods, are given in Annex B. Tests can be hold on reduced number of indications under condition, that separate indications are confirmed by documents of correspondent state services about standard of soil, feed, live-stock in a certain region. 4.6. Before certification tests meat products identification should be conducted on correspondence to a name given on organoleptic and physic-chemical indications, envisaged by product standardization normative documents. The selection for identification of a concrete meat product is executed by certification body. Approximate list of recommended indications for identification of homogeneous products groups is given in Annex B. 4.7.lf during testing product non-correspondence to a declared name ls found out, than correspondence certificate is not issued. Meat product certification on its new name can be conducted under corresponding reformation of declaration-application by the applicant. SELECTION of SUMPLES 5.1. Selection of samples for testing should be implemented by certification or organization body, to which certification body delegates relative right on the contract basis. An act of samples selection is drawn up under samples selection. 5.2. Samples selection for testing and samples preparation for tests conduction for meat products certification is executed in accordance with normative document on the concrete type of meat. 5.3. Under samples selection standards of pack and marking in correspondence with normative documents requirements on standardization and Kyrghyz Republic Law II On consumer's rights protection". 6. TESTING EXECUTION 6.1 Selected meat product sample with act should be directed to testing laboratory, to one of laboratories, credited on technical competence and independence for tests conduction on safety indexes I which are the subject for confirmation under obligatory certification in correspondence with Annex B. 6.2 Testing results are drawn up by protocols and directed to certification body for correspondence certificate issuing. 7. ISSUING ORDER for CORRESPONDENCE CERTIFICATE 7.1.For issuing certificate of correspondence for a certain product there should be availability of: 7.1.1. In accordance with scheme 2-4,7: certificate of enterprise or system quality certificate; protocol of certified products trial in credited laboratory; sanitation certificate, issued by State Sanitation Epidemiological Services of Kyrghyz Republic on the stage of normative documents agreement and putting production in operation or under new product introduction and selling; veterinary certificate or other document, issued by veterinarian services in settled order; 7.1.2.Under usage of schemes 2a,3a,4a: acts on samples selection, drawn up by certification body or authorized organization; protocol on certified tests, conducted in credited laboratories; checking act and production standard analyses; hygiene certificate for new product with new technologies usage and non traditional types of raw materials and additions and packing materials; veterinary certificate or other document, approved by veterinary service in settled order. The order for production standard analyses of certified product on RST Kyrg. 40.200. 7.1.3. When using scheme 5, the correspondence certificate is issued under availability: production certificate or quality system; product testing protocol in credited laboratory; hygiene certificate for new product with new technologies usage and non traditional types of raw materials and additions and packing materials; veterinary certificate or other document, approved by veterinary service in settled order. 7.2. On the bases positive testing result on meat product in crediting laboratory, document analyses presented, production standard material analyses, the certificate body issues a certificate and license to the applicant for the right to use correspondence mark for marking certified meat products. Under realization of certified meat products a correspondence certificate copy is presented, notified by the original holder and certification body in order, envisaged in RD 146-40.001. Marking of certified product by correspondence mark is executed on agreement with certification body with product peculiarities. 7.3. Information on product correspondence to safety requirements should be brought into cover documents. with number and issuing date and the body, issued the certificate, as well as could be given on tare or package, labels, etc. 7.4. Obligatory certification of meat products should be conducted in correspondence to certification system requirements and "Customs products control order, which is the subject for obligatory certification, imported to the territory of Kyrghyzstan". a.INSPECTION CONTROL ORDER FOR CERTIFIED PRODUCT 8.1. The order and frequency of inspection control is established by certification body under issuing correspondence certificate, but not less than 3 times per month. 8.2. Samples selection for inspection control for quality of certified meat products and tests should be conducted in correspondence with p.p.5.2, 6.1 of the current standard. 8.3. Tests results are drawn up inspection control protocol for certified meat products quality and are sent to certification body. 8.4. In order to settle conditions for stable indication of certified meat products safety there should be a control for: following technological discipline during operations, which influence on indications, controlled under meat and meat products certification; provision of operation tests control by measuring and testing equipment, which can guarantee the necessary preciseness; correspondence to technical documents (technological instructions, schemes) to requirements of normative documents on standardization in safetiness; availability of raw material control, materials; following the requirements of ready meat products storage; claim availability of consumers on indications, controlled under obligatory certification and their analyses. 8.5. Inspection control results should be drawn up by act, where samples estimation results should be given. 8.6. In case if of non- correspondence is revealed, than certification body should stop certificate validity . In case, if violation is not possible to remove, correspondence certificate should be canceled. 8.7.Before realization of meat products with long shelf-life from freezers, trade storage, indications could be controlled in accordance with the decision of certificate body in order of inspection control for certified product, which under violation of storage regime could exceed allowed levels, settled by normative documents. Classification of meat and meat products, which are the subject for certification depending on shelf-life duration Code OKP Type of product with shelf-life up to Code Type of product with shelf-life more 1 month OKP than 1 month 921100 Meat in carcasses, half of carcass, 921100 Meat in carcasses, half of carcass, quarter of carcass, cooled and quarter of carcass and frozen frozebitten 921300 Sausage: boiled, chain-sausage. Sausage: boiled-smoked and half polony, meat sausage, staffed smoked (under the storage sausage, liver sausage, black temperature from-7 up to -9 C) pudding, pate, boiled-smoked sausage (under the storage temperature from 12 up to 15 C) Half-smoked sausage (under the smoked products: from pork raw storage temperature from 6 up to 20 smoked (under the storage C), boiled-smoked sausage, half- temperature from -7 up to -9 C) smoked, raw smoked, packed in vacuum AnnexA Half-finished products: Half-finished 921900 natural meat products, Half-finished cut meat products 921400 smoked products: made of pork, beef, mutton, horse-meat, by products, raw smoked, boiled smoked, baked, fried, smoked baked, boiled 921500 921600 921200 921000 Fat melted Frozen by-products blocks of stringy meat and by products, frozen food gelatine 921400 921500 921200 Pelmeni, meat balls, cookery products Food animal fresh fats By-products, cooled Tinned meat: cut meat minced pate stewed meat by-products meat in own juce RST Kyrg. 40.202-95 LIST of indications, which are the subject for confirmation under obligatory certification of milk and milking products Annex A (Obligatory) # l Name of prod uct Index name Normative documents 1 Meat: 921100 0201 Toxic Elements: Gost 27095 Gost 26932 horse-meat GOST 10.76 Gost 26933 lead GOST 26931 cadmium. GOST26934 copper. 01-19/47-11 Zinc SKSEC arsenic GOST779 GOST26930 mercury GOST 12512 GOST 26927 Mico toxins: aflatoxin 81 GOST 16867 NR 5175 G05T 17724 MR 2273 GOST 12513 MU 4082 Nitrozamins (dry) G05T 1935 MU 1959 GOST 12514 RST 315 Antibiotics: G05T 4814 MU3049 tetracycHn group RST KYRG. 314 grizin RSTKYRG. 524 zinkbacitracin RSTKYRG. 586 Hormones: Diethilstilbastrol MU 2944 Estradiol 17 MU 3202 testosteron MU 3208 Pesticides MU on determination of rest micro amounts of pesticides in food products Microbiological GOST 121237 indications: Radionucleids XX Temporal Methodolog ical allowed levels recommendatio of radionucleids ns on sanitation content of control for cezium - 134, radioactive 137, stroncium substances 90 in food content in products environmental GN 2.6.005 objects. 2 Half-ready 921400 Toxic Elements: Gost2729 Gost 26932 products lead M8T 5061 Gost 26933 cadmium. OST 49208 GOST 26931 GOST 26934 01-19/47-11 SKSEC arsenic GOST 26930 mercury GOST26927 Mico toxins: aflatoxin 81 TU 10 Kyrg.55 TU 10 Kyrg.57 TU 10 Kyrg.34 TU 10 Kyrg.58 GOST 1959 Nitrozamins (dry) TU 49 Kyrg.16 Antibiotics: TU 10 Kyrg. 10 tetracyclin group MU 3049 grizin zinkbacitracin TU 10 Kyrg.19 Hormones: Tu 10 KYrQ. 44 Die1hilodilbastrol MU 2244 Estradiol 17 MU 3208 testosteron MU 3202 Pesticides: MUon determination of rest micro amounts of pesticides in food products Microbiological GOST 121237 indications: Radionucleids XX On p.1 3 Sausage products: Toxic Elements: • staffed sausage lead GOST20402 Gost 26932 • boiled sausage cadmium. GOST23670 Gost 26933 • chain, polony copper. RST27 GOST 26931 • meat sausage RST713 GOST 26934 • sausage raw 01-19/47~11 smoked SKSEC • sausage GOST 26930 boiled-smoked GOST 26927 • half-smoked sausage arsenic GOST 16131 mercury GOST 12600 Moisture content TU 61 Kyrg. 06 GOST 9793 for smoked-raw TU 10 Kyrg. 41 sausage TU 10 Kyrg 24 TU 10 Kyrg.37 RST Kyrg 316 RSTKyrg 364 Mico toxins: aflatoxin 81 GOST 16352 MR 5175 RST200 MR 2273 RST714 MR 4082 MBT 5061 Hormones: TU 10 Kvrg.37 Diethilodilbastrol TU 10 Kyrg 46 MU 2944 Estradiol 17 MU 23208 testosteron MU 3208 Pesticides: MUon determination of rest micro amounts of pesticides in food products Nitrozamins MU 1959 Microbiological GOST9958 indications: Colour stabilizers: Sodium-nitrite GOST 8558.1 Sodium-nitrate GOST 8558.2 Consistence stabilizers: phosphate in reacountinq in GOST 9794 P205 Radionucleids XX VOU On p.1 4 Smoked products 921300 Toxic Elements: GOST 16594 lead GOST 17482 cadmium. GOST 8256 copper. GOST 18236 Zinc GOST 18255 arsenic MBT 5061 mercury RST 396 RST 247 Nitrozamins RST 585 Mico toxins: TU 10 Kyrg. 58 MU 5175 aflatoxin 8 1 TU 10 Kyrg. 59 MR 2273 TU 10 Kyrg. 47 MU4082 RST Kyrg. 396 Hormones: Diethilodilbastrol MU 2944 Estradiol 17 MU 3208 testosteron MU 3202 Pesticides: On p.1 Microbiological GOST9958 indications: Radionucleids XX VDU on p.1 Colour stabilizers: Scx:Jium-nitrite GOST 8558.1 Sodium-nitrate GOST 8558.2 5 Cookery products 921400 Toxic Elements: MBT 5061 lead RST16 cadmium. TU 10Kyrg.44 copper. TU 10 Kyrg Zinc 55 arsenic TU Kyrg 57 mercury Colour stabilizers: Sodium-nitrit Sodium-nitra Mico toxins: aflatoxin B1 MR 5175 MR 2273 MU 4082 Nitrozamins (dry) MU 1959 Hormones: Diethilodilbastrol MU 2944 Estradiol 17 MU 3208 Pesticides: MU on determination of rest micro amounts of pesticides in food products Microbiological GOST 9958 indications: Radionucleids XX VDU Onp,1 6 Animal food fats 92155 Toxic Elements: GOST25292 GOST 26932 melted lead RST 326 Gost 26933 cadmium. MBT 5061 GOST 26931 copper. RST Kyrg.326 GOST26934 Zinc GOST26927 iron I 01-19/47-11 arsenic SKSEC mercury GOST 26928 Mico toxins: aflatoxin 81 GOST 16867 MR 5175 aflatoxin M1 GOST 17724 MR 2273 GOST12513 MU4082 Antibiotics: tetracyclin group penicilin streptomicin MU 3019 Hormones: Diethilodilbastrol MU 2944 Estradiol 17 MU 3202 Pesticides: on p.1 antioxid izers GOST 11254 acid number GOST 8285 Radionucleids XX VDU on p.1 7 By-products 921600 Toxic Elements: ! MBT 5061lead Gost26932 cadmium. I Gost26933 copper. I GOST 26931 Zinc GOST 26934 arsenic I 01-19/47-11 I SKSEC I GOST 26930 mercury GOST26927 Mica toxins: aflatoxin 81 MR 5175 MR 2273 MU 4032 Antibiotics: tetracyclin group MU 3049 grizin zinkbacitracin Hormones: Diethilodilbastrol on p.1 Estradiol 17 testosteron MU 3208 Pesticides: on p.t Microbiological GOST 21237 indications: Radionucleids XX VOU on p.t 8 Tinned meat: 921600 Toxic Elements: lead GOST 9936 Gost 26932 cadmium. GOST 10149 Gost 26933 copper. GOST15170 GOST 26931 Zinc GOST 17707 GOST26934 Minced meat 921621 arsenic GOST 12186 01-19/47-11 GOST 12187 SKSEC mercury GOST 12296 G08T 26930 GOST12297 G08T 26927 Pate 921622 Mico toxins: MR 5175 aflatoxin Bl GOST12314 MR 2273 GOST 1231S MU 4082 GOST 12319 Hormones: TU 10 Kyrg.50 DiethiIstiIbastrol GOST 12424 MU 2944 Estradiol 17 GOST 12425 MU 3202 testosteron GOST 12427 MU 3208 RST226 RST464 Stewed meat 921611 Pesticides: GOST 697 on p.1 GOST698 GOST 5284 by-products 921629 Microbiological RST 464 G08T 10444.1 indications: GOST7990 GOST 10444.2 G08T7993 GOST 10444.3 Meat in original 921600 GOST 15168 GOST 10444.6 juce GOST 15169 G08T 10444.7 GOST 5283 G08T 10444.15 921626 GOST9166 Meat on Frunze GOST 9167 GOST9935 921629 R8T226 By-product RST 464 assortment Radionucleids XX VOU on p.1 MBT 5061 TU 10 Kyrg.34 TU 10.00459508. 001 RST Kyrg. 464 RST Kyrg 226 RST Kyrg721