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ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of August 19, 2020 No. 624

About approval of Quality requirements of meat products and products

(as amended of the Order of the Government of the Republic of Moldova of 23.02.2022 No. 110)

Based on the Law No. 306/2018 on safety of foodstuff (The official monitor of the Republic of Moldova, 2019, Art. No. 59-65, 120), with subsequent changes, DECIDES: the Government

1. Approve Quality requirements of meat products and products it (is applied).

2. Recognize invalid:

1) the Order of the Government No. 883/2006 about some measures for consumer protection (The official monitor of the Republic of Moldova, 2006, Art. No. 131-133, 966), with subsequent changes;

2) the Order of the Government No. 720/2007 about approval of the Technical regulation "Products from Meat" (The official monitor of the Republic of Moldova, 2007, Art. No. 103-106, 820), with subsequent changes;

3. This resolution becomes effective after 6 months from the date of publication.

4. To impose control over the implementation of this resolution on the National agency on safety of foodstuff.

Prime Minister

Ion Kiku

Countersigns:

Minister of Agriculture, regional development and environment

 

Ion Perzhu

 

Approved by the Order of the Government of the Republic of Moldova of August 19, 2020 No. 624

Quality requirements of meat products and products

These requirements partially shift appendix I, Item 1 (subitem 1. 10, subitem 1. 14, subitem 1. 15), Item 7 (subitem 7.1 and subitem 7. 6); Chapters I, II and IV of the Section V of appendix III and the Section VI of the Provision (EU) No. 853/2004 of the European Parliament and Council of the April 29, 2004 about establishment of special rules of hygiene for animal products published in the Official magazine of the European Union by L 139 of April 30, 2004 with the last changes made by Regulations (EU) 2019/1243 European Parliament and Council of June 20, 2019.

I. Scope

1. Quality requirements of meat products and products (further - Requirements) establish rules of packaging, marking, transportation of meat products and products both national production, and import.

2. These Requirements do not extend to the products made in individual economy for own consumption on the meat products and products made at catering establishments on products and foodstuff with content of meat no more than 5%.

3. Groups of products of the following tariff line items fall under action of these Requirements: 1601, 1602,1902 according to the Combined commodity nomenclature approved by the Law No. 172/2014.

II. Terminology

4. In these Requirements are used:

1) the concepts determined in Requirements to production, import and placement in the market of meat - raw materials, approved by the Order of the Government No. 696/2010, of determination, relating to: to "cooled meat", "refrigerated meat", "quick-frozen meat", "defrosted meat";

2) the concepts determined in Special rules of hygiene of the foodstuff of animal origin approved by the Order of the Government No. 435/2010, of determination, relating to: to "meat", "fresh meat", "to the meat separated mechanically", to "edible by-products", "entrails";

3) the concept determined in the Law No. 66/2008 on protection of geographical instructions, names of places of origin and the guaranteed traditional products namely: "the guaranteed traditional product";

4) also basic used concepts have the following values:

a) meat products - fresh meat, including the meat separated into fragments to which foodstuff, spices or additives is added or which was subject to such insignificant conversion which did not change structure of muscle fibers and did not entail loss of characteristics of fresh meat;

b) meat products - the processed products received as a result of conversion of meat or as a result of conversion of products so that the surface of cut allowed to establish loss of characteristics of fresh meat;

c) the processed meat - meat without bones in the natural relation to muscular, connective and fatty tissue;

d) trimmings meat - the product consisting of pieces of muscular, fatty, connective tissue, received after processing of hulks or half carcasses, cleaning of the head and language;

e) alimentary blood - the foodstuff gathered in case of slaughter of certain types of slaughter bearings;

f) meat (cutting) - meat from cutting, boning, sortings and moldings of all parts of ink which is classified by ratio meat/fat;

g) lard - the fatty tissue located under skin regardless from what part of pig it arrives;

h) crude fat - the product received as a result of slaughter in the form of the fatty tissue separated ink and internals;

i) tallow animal fats - fats from thawed meat, including the bones intended for consumption;

j) the stabilizer of proteins - is made from the animal and/or vegetable proteins received from skin, skin, sinews, soy;

k) natural covers - the processed small pork, beef, sheep, goat intestines, beef casings, beef weasand, beef, sheep blind gut, beef sirloin, beef, pork urinary bladders, beef and sheep backs;

l) edible made-up casings - covers from protein, collagen, cellulose, impervious/permeable for gas, vapor, water; with spices / without them;

m) inedible made-up casings - covers from polymeric materials, textiles, multilayer thermoshrinkable, waterproof/permeable for gas, vapor, water; with spices / without them;

n) fermenting culture - the clean culture in active condition consisting of one type or strain (monoculture) or of several types or strains (multiple culture) of microorganisms used for initiation and carrying out in controlled conditions of enzymatic process;

o) glyukono - delta lactone - food supplement E 575, the carrying-out role of the regulator of acidity sequestering and loosening the agent is used in foodstuff in the quantities provided by compounding;

p) half-finished meat from the matured meat - fresh meat, including the meat cut on part, which underwent to process of natural ripening (fermentation) under certain conditions: to temperature from 1 to 40 °C and relative humidity of 75%;

q) meat products - meat products with addition of ingredients, except meat, with content of meat from 5% to 60%;

r) meat procurements in dough (pelmeni, khinkali, manti, ravioli, etc.) - procurements from the test and meat stuffing or meat and ingredients, except meat;

s) myasosoderzhashchy product - the foodstuff made of the ingredients other than meat, with content of meat from 5% to 60% inclusive, subjected to thermal treatment and ready-to-serve;

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