Legal provision of poultry meat safety and products of its processing

Abstract

The article analyzes normative documents applied in the customs territory of the Customs Union member countries in the field of ensuring the safety of poultry meat and processed products. It is established that the safety of poultry meat and products of its processing is ensured through technical regulation, the application on a voluntary basis of the standardization system, as well as veterinary and sanitary-epidemiological surveillance. The main provisions of the Technical Regulations of the Customs Union «On the Safety of Food Products» have been analyzed, the effect of which applies to objects of technical regulation - poultry meat and processed products until the adoption of the Technical Regulations of the Eurasian Economic Union «On the safety of poultry meat and processed products». National and interstate standards have been studied, the use of which on a voluntary basis ensures compliance with the requirements of the Technical Regulations of the Customs Union «On Food Safety». It is determined that in order to uniformly ensure the safety of poultry meat and processed products in the customs territory of the countries participating in the Customs Union, a HACCP system must be established and operate at enterprises.