Introduction to EAC Certification for Frozen Seafood under TR CU 040/2016
Regulatory Overview
TR CU 040/2016 is the Eurasian Economic Union (EAEU) technical regulation on the safety of fish and fish products. Frozen seafood falls under the category of fish and fish products, so this regulation applies to EAC certification for frozen seafood. Its purpose is to ensure that frozen seafood meets uniform safety standards throughout production, processing, storage, transportation, and sales, thereby safeguarding consumer health and safety, eliminating technical barriers to trade, and promoting the free circulation of frozen seafood products within the Union.

Certification Requirements
Product Safety Requirements
Microbiological indicators: Frozen seafood must not contain pathogenic microorganisms that may pose a risk to human health, such as Salmonella or Listeria, and indicators such as total bacterial count and coliform bacteria must be controlled within specified limits to prevent consumers from contracting diseases after consumption.
Chemical contaminants: The content of heavy metals such as mercury, lead, and cadmium, as well as chemical contaminants like polychlorinated biphenyls (PCBs) and organophosphorus pesticides, must be strictly limited. These contaminants may accumulate in the marine environment and enter seafood through the food chain, causing damage to the human nervous system, immune system, etc.
Additive Use: If food additives are used in the processing of frozen seafood, they must comply with the types and usage limits specified by regulations. For example, the use of certain preservatives and freshness agents must not exceed the specified dosage to ensure consumer health and safety.
Production Process Requirements
Hygiene conditions: The processing facilities, equipment, and tools of production enterprises must be kept clean and hygienic, with complete disinfection facilities and measures in place. For example, the floors and walls of workshops should be easy to clean and disinfect, and processing equipment should be regularly cleaned and maintained to prevent microbial growth and cross-contamination.
Personnel health and hygiene: Employees must have valid health certificates and adhere to strict personal hygiene standards, such as wearing clean work uniforms, masks, and hats, and washing hands frequently, to prevent the introduction of pathogens into the production process.
Traceability System: Companies must establish a comprehensive product traceability system capable of recording the entire process information of frozen seafood from raw material procurement, processing, packaging to sales. This enables swift tracing to the source of any quality or safety issues, allowing for appropriate recall and corrective actions.
Packaging and Labelling Requirements
Packaging Materials: Packaging materials must be non-toxic, harmless, and pollution-free, with excellent sealing and preservation properties to effectively prevent frozen seafood from being contaminated or spoiled during storage and transportation.
Label Content: Labels must accurately indicate product name, ingredient composition, production date, shelf life, storage conditions, country of origin, manufacturer's name and address, and other relevant information. They must also include necessary warning labels and usage instructions to ensure consumers can properly understand and use the product.
Certification Process
Submit application: Legal entities or individual operators within the Customs Union submit an EAC certification application for frozen seafood to the certification body (certification body contact: Shanghai Jinghe Industrial Equipment Testing Co., Ltd.) and provide relevant information about the company and product.
Document Review: The certification body reviews the documents submitted by the applicant company, which typically include the company's business license, production process flowchart, product quality control documents, and product test reports, to confirm whether the company has the capability to produce frozen seafood that complies with regulatory requirements.
Sample Testing: The company must provide a specified quantity of frozen seafood samples for testing in accordance with the certification body's requirements (certification body contact: Shanghai Jinghe Industrial Equipment Testing Co., Ltd.). Testing covers regulatory safety indicators such as microbial indicators and chemical contaminant levels.
Factory Inspection (Optional): In certain cases, the certification body may conduct an on-site inspection of the production facility to assess whether the company's production environment, production process control, and quality management system comply with regulatory requirements.
Certificate Issuance: If the document review, sample testing, and factory inspection (if applicable) are all passed, the certification body will issue an EAC certification certificate, with a validity period typically ranging from 1 to 5 years.
Significance of Certification
Obtaining EAC certification under TR CU 040/2016 signifies that frozen seafood products comply with the unified safety standards of the Eurasian Economic Union, enabling them to be freely sold and circulated in member countries such as Russia, Belarus, Kazakhstan, Armenia, and Kyrgyzstan. This helps businesses expand their markets and enhance the competitiveness of their products. Additionally, this certification contributes to safeguarding consumer health and safety while promoting the standardized development of the frozen seafood industry. Certification Body Contact: Shanghai Jinghe Industrial Equipment Testing Co., Ltd.