Certification of oil and fat products
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Certification of oil and fat products
The production or sale of oil and fat products on the territory of the EAEU member states is possible only after passing the mandatory certification procedure. Comprehensive verification is designed to guarantee the entry into the domestic market of exceptionally safe, high-quality products that meet the requirements of the current technical regulations.
TR CU 024/2011 is the main regulatory document within which fat and oil products are certified.
This legislative act defines the fundamental criteria regarding the manufacture, sale, evaluation of properties, processing of a certain product.
When developing assessment measures, the provisions of additional technical regulations of the Customs Union are taken into account regarding:
- food safety (021/2011);
- rules for labeling packaged food products (022/2011);
- control of the use of food additives – stabilizers, flavors, flavor enhancers (029/2012).
Additionally, the requirement of TR CU 021/2011 regarding the mandatory implementation of the HACCP management system at manufacturing enterprises associated with the production of food products should be taken into account. The program helps to optimize work processes, minimize risks, improve the quality of the product.
Features of the procedure.
Mandatory certification of oil and fat products takes place in the form of a declaration.
The following types of products are subject to verification:
- vegetable-based oils in assortment, as well as their fractions;
- various refined oils plus fats;
- spreads, margarines;
- various mixtures, the ingredients of which may be vegetable, fatty or vegetable-creamy origin;
- mayonnaises and sauces based on them;
- sauces based on vegetable oils;
- creams based on vegetable oils;
- distilled glycerin;
- products that are equivalent to cocoa butter and act as its artificial substitute;
- various types of artificial substitutes for natural milk-type fats;
- various types of fats for special purposes, including culinary, baking and confectionery.
List of required documents.
The process of issuing a declaration of conformity for oil and fat products includes several successive stages.
Prior to submitting an application for an inspection, the declarant must prepare a set of documents, which includes:
- copies of certificates of state registration (OGRN, TIN);
- copies of statutory, constituent documents, company card with bank details;
- description of the declared products – name, distinctive features, composition, HS codes;
- regulatory and technical documentation (recipe, GOSTs, TU), on the basis of which the production process is organized;
- previously issued permits (if any)
- HACCP certificate (if any).
To assess imported products, experts will additionally need detailed information about the manufacturer, contract specification, invoice, agreement of an authorized person.
Terms and procedure for confirmation of compliance.
The term for issuing mandatory and voluntary permits is 2-3 weeks (after the package of mandatory documents and samples for research is handed over to the experts).
The duration of the review depends on who is the initiator (manufacturer or seller), as well as on the evaluation scheme.
- filing an application of the established form;
- identification of products, selection of a scheme for the upcoming verification;
- analysis of the provided documentation;
- transfer of standard samples;
- testing in laboratory conditions;
- preparation of final protocols;
- production control (if it is provided by the certification scheme);
- registration of permits – a certificate or declaration for oil and fat products.
Information about the received documents must be entered in the unified register of the FSA.