Conformity assessment of food within the CU includes both declaring the product after it was produced and assessing the safety of the manufacturing processes.  In this regard, according to the standards of the CU Technical Regulation “on Food Safety”, an ISO 22000 HACCP system should be implemented in the company. The system helps to engage in risk control and improve the company’s safety and performance.

More on the HACCP certification

Until the middle of 2013 this certification was voluntary, but the situation changed with the introduction of the CU Technical Regulation “on Food Safety” which made the HACCP certification mandatory. Due to certain difficulties that could be encountered by entrepreneurs in the process of production optimization, the Customs Union granted them a delay of one and a half calendar years. Within this period companies had to implement a monitoring system, then certify and audit it to obtain the final permit.  This delay ends on February 15th. By this date food manufacturers must have imperatively implemented the HACCP system.

As for the companies that have not yet implemented the HACCP system, they must do it by mid-February.  Even though the certification costs are fairly high, they are much lower than the fine that awaits the violators. In addition to the 1 million fine, companies may have their licenses revoked and their goods confiscated.