Hygiene Standards for FCM
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Hygiene Standards for FCM
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Hygiene Standards for FCM
Mongolia
The below version control table serves to document all updates made to the report. The purpose is to ensure the information is always accurate and up-to-date.
| Version Number | Content Creation Date | Publishing Date | Section(s) Updated & Reason(s) for Update |
|---|---|---|---|
| V0 | 27 Feb 2025 | 28 Mar 2025 | N/A (new report) |
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1. Overview of relevant regulatory standards on hygiene standard for food contact materials
The hygiene standards for food contact materials (FCMs) in Mongolia are primarily established under two key laws:
- Law on Food Safety (2012, revised) [1]
- Law on Hygiene (2016, revised) [2]
These laws, along with technical standards such as MNS CAC RCP 1:2023, MNS 5273-5:2007, MNS 0181:2017 (beer), and MNS 5074:2011 (wine) define the safety, quality, and hygiene requirements for FCMs used in the food and beverage industry.
| Key Requirements | Description | Legal Basis |
| Material Safety Requirements for FCMs | • FCMs (packaging, containers, and equipment) must not negatively impact human health. • Materials must comply with both Mongolian and international hygiene and safety standards. • Packaging must ensure food safety, prevent exposure to contaminants, and maintain product quality. | Law on Food Safety (2012, revised), Article 12 [1] |
| Compliance with Hygiene Standards | • Food, raw materials, packaging, equipment, and tools must meet Mongolian and international standards. • Hygiene indicators for food, packaging, and raw materials must be met. • Only products with certified hygiene compliance are allowed on the market. | Law on Hygiene (2016, revised), Article 8 [2] |
| Pest and Contamination Control | • Hygiene conditions for the storage and handling of FCMs must prevent pest contamination. • Food business operators must implement pest control and preventive measures to reduce risks. | Law on Hygiene (2016, revised), Article 8 [2] |
| General Principles of Food Hygiene | • Aligns with Codex Alimentarius standards for essential hygiene and food safety controls. • FCMs must be food-grade, safe, and suitable for use, ensuring they do not release harmful substances under specified conditions. • Storage in hygienic conditions to prevent contamination and maintain product integrity is required. | MNS CAC RCP 1:2023 [3] |
| Beverage Production Hygiene | • Establishes hygiene and technical service requirements for beverage production, including packaging materials. • Requires the separation of raw and cooked food and the control of environmental conditions to prevent contamination | MNS 5273-5:2007, Part 5 [4] |
| Safe Storage and Facility Design | • Dedicated storage areas for raw and cooked food, allergenic and non-allergenic food, and hazardous substances (e.g., cleaning materials). • Warehouses must be designed for easy cleaning, repair, and technical service. • Facilities must be pest-proof, and storage conditions (temperature, humidity) must be controlled to minimize spoilage. | Law on Hygiene (2016, revised), Article 8 and MNS CAC RCP 1:2023 2, [2, 3] |
2. General Standards for Hygiene Requirements for Food Contact Materials
Regulations on hygiene and food safety for food contact packaging apply throughout the entire food chain, including the packaging storage process, to ensure that packaging is not contaminated with unwanted elements or damaged, as mentioned in Section 1 above.
However, there are no specific regulations or standards that provide detailed requirements for food contact materials before they are filled with beverages.
3. Specific Hygiene Requirements per Type of Food Contact Materials
3.1 Liquor Bottles (B2C): Glass
Table 1. Requirements for Food Contact Materials Used in the Production of Alcoholic Beverages
Alcoholic Beverage | Permitted Materials | Specific Packaging Requirements | Reference |
Beer | Food-grade glass, plastic, stainless steel, titanium, wooden barrels, and export-specified containers. | Clean, dry, and full sacks are required for packaging; the use of plastic film bags under 0.025 mm in thickness is prohibited. | MNS 0181:2017 (Beer), Section 7.1 [7]. MNS 2108:2000 (Malt), Section 5.1 [8]. |
Liqueurs and liqueur-type alcohol (Whisky) | Bottles and containers made of glass, porcelain, earthenware, or metal alloys, etc., with capacities ranging from 0.05 to 2.0 liters, in various shapes and sizes, and export-specified containers. These containers must meet the requirements of the MNS 3156:1988 standard. Classification and basic sizes are described in MNS 3156:1981 [11]. | - Bottles of liqueur and liqueur-type alcohol must be sealed with special stoppers that comply with the hygienic requirements outlined in MNS CAC/RCP 1:2003 to ensure they do not adversely affect the taste, quality, hygiene, or safety of the packaged product [3]. - Depending on the volume or weight of the container, the total weight of a single package must not exceed 25 kg. The package should be enclosed in a cardboard box with internal partitions or insulation or wrapped in a polyethylene film cover (bag). | MNS 5984:2009, Section 6 [10]. |
3.2 Casks and Barrels (B2B): Wood
No regulations or standards.
3.3 Casks and Barrels (B2B): Metal
There is no specific legislation on casks and barrels (B2B), but the type of alcoholic beverages for which these containers are allowed is described in Table 1 of Section 3.1 above.
4. Summary Table
Food contact materials | General legislation applicable to hygiene | Specific legislation applicable to hygiene |
Liquor bottles (B2C): Glass Casks and barrels (B2B): Metal | Law on ensuring the safety of food products [1] Law on hygiene [2] | MNS 5074:2011 (Wine) [5] MNS 0181:2017 (Beer) [7] MNS 2108:2000 (Malt) [8] MNS 0178:2009 (Ethanol) [9] MNS 5984:2009 (Liqueur and Whisky) [10] |
Casks and barrels (B2B): Wood | No regulations or standards provide specific requirements for wooden casks and barrels (B2B). |
5. References
1. Law on ensuring the safety of food products
https://legalinfo.mn/en/edtl/16959947951091
2. Law on hygiene
https://legalinfo.mn/en/edtl/16230949262521
3. MNS CAC RCP 1:2023 General principles of food hygiene
4. MNS 5273-5:2007 General requirements for fermentation production. Part 5 Beverage production
5. MNS 5074:2011 Different kinds of wine, wine products. Technical general requirements
6. MNS 5684: 2006 Maximum permissible levels of chemicals contained in containers and packaging materials that may migrate into food products
7. MNS 0181:2017 Various types of beer. General technical requirements
8. MNS 2108:2000 Malt - Technical general requirement
9. MNS 0178:2009 Food ethanol. General technical requirements
10. MNS 5984:2009 Alcoholic beverages. Liqueurs and liqueur-type alcohol. General technical requirements (Standard requirements must be purchased to access full content)
11. MNS 3156: 1981 Glass bottles for packaging food liquids. Classification and basic sizes
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