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Government Decision No. 305 validating Technical Regulation related to cake production.

Country/Territory
Mongolia
Document type
Regulation
Date
2011
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Processing/handling Equipment Food quality control/food safety Hygiene/sanitary procedures Public health Consumer protection Risk assessment/management Milk/dairy products Fruits/edible nuts Authorization/permit Internal trade Transport/storage
Geographical area
Asia, Asia and the Pacific, Eastern Asia, Landlocked Developing Nations
Abstract

The purpose of this Technical Regulation is to ensure the quality and safety of cake products and to protect public health. It shall be applicable to natural and legal persons engaged in the production and trade of cake-type products on the national territory. It shall not be applicable to imported products. This Technical Regulation shall be accompanied by granting and renewing permits for production and trading of cake products, accrediting the factory's internal control laboratory, monitoring production activities, and covering conformity assurance. The factory of cake-type products is isolated from any unfavorable environment (danger of flooding, water, swamp, frost, loose soil, garbage dump, unpleasant odor, smoke, dust, other pollution), on the upper side of the wind direction and must be located in a clean environment. All stages of production technology, such as receiving raw materials, manufacturing products, packaging, storage, and transfer to transportation, are organized in one direction and optimally. The internal structure and equipment of the factory are equipped in such a manner to reduce the risk of food contamination, prevent, maintain, clean, and disinfect, with equipment made of suitable materials, and to control and adjust the temperature, humidity, and other factors. The main and auxiliary raw materials, containers and packaging used in the production of cake-type products must meet the requirements of international and Mongolian standards and normative technical documents. Perishable food products (such as eggs, milk cream, butter, fresh or processed fruits and berries) must be stored in cooling or freezing equipment according to the appropriate procedure for the product.

Full text
Mongolian
Website
legalinfo.mn