(2023.09.26-ны өдрийн орчуулга)                                                      Unofficial translation

LAW OF MONGOLIA

December 20, 2012                                                                                  Ulaanbaatar city

ON ENSURING THE SAFETY OF THE FOOD PRODUCTS

CHAPTER ONE

GENERAL PROVISIONS

Article 1.Purpose of the Law

1.1.The purpose of this Law is to regulate relations in connection with ensuring the safety of food raw materials and products at all stages of the food chain.

Article 2.Legislation on ensuring the safety of food products

2.1.Legislation on ensuring the safety of food products shall consist of the Constitution of Mongolia, the Law on National Security, the Law on Food, the Law on Water, the Law on Livestock Genetic Resources, the Law on Livestock and Animal Health, the Law on Quarantine Control and Inspection at the entering animals, plants, raw materials and products derived from them through the state border, the Law on Crop Farming, the Law on Plant Protection, the Law on State Inspection and Monitoring, the Law on Hygiene, the Law on Agricultural Products and Commodities Exchange, this Law, and other legislative acts enacted in conformity with these laws.

/This paragraph was amended by the law as of February 4, 2016/

/This paragraph was amended by the law as of November 15, 2018/

2.2.If an international treaty, to which Mongolia is a party, stipulates otherwise than this Law, the provisions of the international treaty shall prevail.

Article 3.Scope of the application of the Law

3.1.This Law shall apply to all stages of the food chain, including engaging in the primary production of food raw materials, production of food products, their storage, transportation, sale, serving, import, export, and packaging and labeling of food.

3.2.This Law shall regulate relations arising in connection with the safety of food raw materials and products other than those regulated by the Laws on Plant Protection, the Law on Livestock Genetic Resources, and the Law on Livestock and Animal Health.

/This paragraph was amended by the law as of November 15, 2018/

3.3.This Law shall apply to relations arising in connection with ensuring the safety of fodder to be produced and imported for livestock and animal purposes as well as the fertilizers to be used in crop farming production.

3.4.This Law shall not apply to the relations on preparing, processing and storing the food by the citizens for their personal needs.

Article 4.Definition of terms of the Law

4.1.The following terms used in this Law shall be interpreted in the following meanings:

4.1.1."food product" shall mean bottled water, all types of beverages, chewing gum, and food supplements, in addition to the provisions specified in sub-paragraph 3.1.1 of the Law on Food;

4.1.2."food raw materials" shall mean raw materials derived from livestock, animal, plant, mineral and other, as well as water being used for processing food products;

4.1.3."food supplement" shall mean as defined in sub-paragraph 3.1.9 of the Law on Food;

4.1.4."safety of food raw materials and products" shall mean that when food is prepared and used according to its intended purpose, it does not harm or adversely affect human health and life;

4.1.5."food hygiene" shall mean all conditions and requirements necessary to ensure food safety at all stages of the food chain;

4.1.6."food chain" shall mean the activities on engaging in the primary food production, food processing, production, enrichment, recycling, packaging, transportation, storage, stockpiling, sale, export, import, food production, receiving and providing food products with aid;

4.1.7."engagement in the primary production" shall mean planting, harvesting and preparation of raw materials of plant-derived food products, breeding and reproduction of livestock, animals and fish, slaughtering and butchering the livestock, preparation and processing of raw milk, harvesting of natural fruits and plants, and supplying them to the market;

4.1.8."items to be used and consumed in the food chain" shall mean the items being used or consumed for the processing, production, transportation, storage, and sale of food raw materials and products including the machinery, equipment, cellars, warehouses, tools, containers, and packaging;

4.1.9."pollutant" shall mean chemical, physical and biological factors contained in food raw materials and products, or during the operation of the food chain, as well as the contamination of items used and consumed in the food chain;

4.1.10."pesticide residues" shall mean the residues of substances specified in sub-paragraph 3.1.5 of the Law on Toxic and Hazardous Chemicals;

4.1.11."residues of veterinary drugs and preparations" shall mean the residues of veterinary drugs and their contamination, and their transformed compounds in the  food raw materials and products derived from the livestock and animal;

4.1.12."shelf live" shall mean the period during which the quality of the food product to be at the best level when it is stored and used under appropriate conditions within the given period, and the safety of the product will not be lost after the expiration of that period, however, the quality indicators will be deteriorated or changed;

4.1.13."expiration date" shall mean the period during which the food product is safe and the safety of the product is lost after the expiration of that period;

4.1.14."food products for people with special diets" shall mean raw materials and products processed in compliance with the diets and requirements of infants, toddlers, young children and sanatoriums;

/This sub-paragraph was amended by the law as of May 12, 2017/

4.1.15."fake food products" shall mean the food products concealed and changed of their realities by omitting or removing ingredients of food products completely or partially or replacing them by other items, as well as by correcting the appearance, adding or subtracting the weight of the damaged or degraded products;

4.1.16."food business operator" shall mean as defined in sub-paragraph 3.1.12 of the Law on Food;

4.1.17."series of products" shall mean the quantity of food products packages produced by a single step of production technology;

4.1.18."safety index of food raw materials and products" shall mean the maximum allowable level of physical, chemical and biological pollution in food;

4.1.19."proper agricultural practice" shall mean all the conditions and activities necessary to ensure the safety of food raw materials and products derived from the livestock, animal, and plant in the primary production of them;

4.1.20."proper sanitary practices" shall mean sanitary and hygienic conditions and activities required to ensure the safety of food raw materials and products;

4.1.21."proper manufacturing practice" shall mean the conditions, controls, and activities required to ensure the safety of raw materials and products at all stages of production.

Article 5.Principles of ensuring the safety of food raw materials and products

5.1.The following principles shall be adhered to in ensuring the safety of food raw materials and products:

5.1.1.to ensure the safety of food raw materials and products at all stages of the food chain;

5.1.2.the food business operator shall be responsible for the safety of food raw materials and products at the respective stage of the food chain;

5.1.3.to determine policies, requirements, and indicators aimed at ensuring the safety of food raw materials and products based on scientific grounds, research, and facts;

5.1.4.the inspection and monitoring shall be based on the risks;

5.1.5.livestock, animals and cultivated plants to be prepared for food purposes shall be healthy.

CHAPTER TWO

ENGAGING IN FOOD BUSINESS ACTIVITIES

Article 6.Information about the food business operator

6.1.The food business operator shall report the following information electronically or in paper form according to the format to the state organization implementing food inspection /hereinafter referred to as "inspection body"/ in the respective territory under their jurisdiction:

6.1.1.name, location, address, phone number, fax number, e-mail address of the food business operator;

6.1.2.state registration certificate number of the legal entity, civil registration number, type and forms of food business activities, and internal control procedures.

/This sub-paragraph was amended by the law as of June 3, 2022/

6.2.The model of the format specified in paragraph 6.1 of this Law shall be approved by the Cabinet member in charge of food matters.

/This paragraph was amended by the law as of November 11, 2022/

6.3.Except as specified in paragraph 6.5 of this Law, a food business operator may start operations upon notifying in accordance with paragraph 6.1 of this Law.

6.4.The inspection body shall plan a risk-based monitoring and inspection based on the information specified in paragraph 6.1 of this Law.

6.5.Within 30 days after receiving the information specified in paragraph 6.1 of this Law, the inspection body shall conduct a preliminary monitoring and inspection and make a conclusion on whether the following food business operators engaging newly in this field meet the requirements specified in the Law on Food and this Law or not:

6.5.1.production of meat and meat products;

6.5.2.production of eggs, milk and dairy products;

6.5.3.production of food raw materials, products and food for infants, toddlers, young children, and children in kindergartens and students in the elementary schools.

/This sub-paragraph was amended by the law as of May 12, 2017/

6.6.In the event of that the inspection body does not issue a conclusion within the period specified in paragraph 6.5 of this Law, the food business operator shall have a right to start its production.

6.7.The safety parameters of food raw materials and products specified in paragraph 6.5 of this Law, as well as the conditions and requirements for processing and production of them shall be reflected in the technical regulation.

6.8.Paragraph 6.5 of this Law shall not apply to the processing of milk and dairy products by traditional methods.

6.9.In the event of a change made in the information specified in paragraph 6.1 of this Law, the food business operator shall notify the inspection body within 15 days thereto.

Article 7.Methods and forms of ensuring safety in the food chain

7.1.Depending on the types of their activities, the food business operators shall introduce the following proper practices specified in sub-paragraphs 4.1.19-4.1.21 of this Law:

7.1.1.proper agricultural practices in primary production of raw materials and products derived from the agriculture;

7.1.2.proper hygiene practices at all stages of the food chain;

7.1.3.proper manufactory practices at the stage of production of food raw materials and products.

7.2.Depending on the type, capacity, scope, and geographical location of food business activities, the instructions for the simplified introduction of proper practices specified in Paragraph 7.1 of this Law shall be jointly approved by the state central administrative bodies in charge of food and health matters.

7.3.A food production operator may implement a hazard analysis and critical point control system in order to identify, assess, and review hazards affecting the safety of food raw materials and products in its operation.

7.4.Methodology and recommendations for introduction of proper practices, hazard analysis and critical point control system specified in Paragraphs 7.1 and 7.3 of this Law shall be issued by the Cabinet member in charge of food matters.

/This paragraph was amended by the law as of November 11, 2022/

Article 8.Return and withdrawal of food raw materials and products

8.1.If the food business operator believes that the food raw materials and products may have a negative effect on human health, they shall be returned from the food chain.

8.2.In the following cases, the food business operator shall withdraw food raw materials and products from the food chain by the decision of the inspection body:

8.2.1.if the food-related illness has occurred;

8.2.2.if it was determined by monitoring and inspection that the food raw materials and products do not meet the hygiene requirements and safety indicators, are incorrectly labeled, and are fake products;

8.2.3.if the warning about the danger of the imported food raw materials and products was reported via the international news network.

8.3.In the event that food raw materials and products are returned or withdrawn based on the grounds specified in Paragraphs 8.1 and 8.2 of this Law, the food business operator shall immediately report this to the inspection body, consumers, and the food business operators of the next stage of the food chain that received the respective food raw materials and products.

8.4.The food business operator shall keep information and documents in regards with the food raw materials and products returned and withdrawn, and the measures related to them.

8.5.In the event that a food business operator withdraws food raw materials and products in accordance with paragraph 8.2 of this Law, the food raw materials and products shall be kept separately and sealed until the decision of the inspection body is made upon specifying date of the withdrawal of them.

8.6.Food raw materials and products of unknown origin that are dangerous to human life and health shall be destroyed in accordance with the procedure specified in paragraph 8.10 of this Law.

8.7.Returned and withdrawn food raw materials and products may be processed for livestock, animal feed and plant fertilizer in accordance with the procedure specified in paragraph 8.10 of this Law.

8.8.In case of reprocessing of food raw materials and products in accordance with paragraph 8.7 of this Law, a consent shall be obtained from the state administrative body in charge of livestock and animal health and plant protection matters.

/This paragraph was invalidated by the law as of January 6, 2023/

8.9.The faulty food business operator shall be responsible for the expenses incurred in connection with the implementation of the measures specified in paragraphs 8.2 and 8.6 of this Law, laboratory test fees, and damages caused to others.

8.10.The Government shall approve the procedures for withdrawal, destruction and recycling of food raw materials and products in accordance with paragraphs 8.2, 8.6, and 8.7 of this Law.

8.11.The inspection body shall create a database of food raw materials and products withdrawn in accordance with paragraph 8.2 of this Law and inform the public thereto.

Article 9.Records of investigating the traces of food raw materials and products

9.1.The food business operator shall keep records of investigating the traces of food raw materials and products at the relevant stage of the food chain in accordance with the procedure specified in paragraph 9.5 of this Law.

9.2.By using the records specified in paragraph 9.1 of this Law, the stage of risk occurred in the food chain shall be determined.

9.3.As a result of implementation of paragraphs 9.1 and 9.2 of this Law, traces of food raw materials and products shall be investigated and determined.

9.4.The food business operator shall keep the records specified in paragraph 9.1 of this Law for at least 30 days after the expiration date of food raw materials and products, or for at least one year after the end of the shelf life, respectively.

9.5.The Cabinet member in charge of food matters shall approve the procedures in connection with the investigation of traces of food raw materials and products derived from livestock, animal, plants and their origin.

/This paragraph was amended by the law as of November 15, 2018/

9.6.The Cabinet member in charge of food matters shall approve the methodology of keeping records for investigating the traces of food raw materials and products.

/This paragraph was amended by the law as of November 11, 2022/

Article 10.Obligations of the food business operator

10.1.The food business operator shall undertake the following obligations:

10.1.1.to implement this Law and relevant rules and procedures at all stages of the food chain and to be responsible for damages caused due to wrongful actions;

10.1.2.to implement proper practices specified in Article 7 of this Law at all stages of its production;

10.1.3.to keep records for investigating the traces of food raw materials and products specified in Article 9 of this Law;

10.1.4.to return or withdraw food raw materials and products in accordance with Article 8 of this Law;

10.1.5.to report and undergo preliminary inspection according to Article 6 of this Law before starting its operations;

10.1.6.to store information and documents such as investigating the traces of food raw materials and products, and internal monitoring and inspection records, notes, statements, estimations, laboratory test results and others;

10.1.7.to be involved in the sanitary and hygiene training as well as regular medical check-ups by the employees who manually process, manufacture, transport, sell food raw materials and products or provide services with them, and who personally interact with food products and items to be used and consumed in the food chain;

10.1.8.to be involved an employee as specified in sub-paragraph 10.1.7 of this Law to a medical check-ups in each case where the employee falls ill with an infectious disease or cares for such a patient;

10.1.9.to transport and store food raw materials and products in accordance with hygiene and sanitary requirements;

10.1.10.to use of bar codes for food raw materials and products.

10.2.The health requirements and examination procedures for employees specified in sub-paragraph 10.1.7 of this Law shall be approved by the Cabinet member in charge of health matters.

10.3.Food business operators shall be prohibited from following actions:

10.3.1.to supply to the market food raw materials and products that do not meet food hygiene and sanitation requirements, have or may have negative effects on human health, mislabeled, or fake raw materials and products;

10.3.2.to allow employees who do not meet the health requirements specified in sub-paragraphs 10.1.7, 10.1.8, and paragraph 10.2 of this Law to the workplace;

10.3.3.to carry out its activities in case of temporary or permanent suspension by the inspection body.

CHAPTER THREE

REQUIREMENTS TO BE SET ON FOOD RAW MATERIALS AND PRODUCTS

Article 11.Food raw materials and products that have a negative effect on human health

11.1.Food raw materials and products shall be considered to have a negative effect on human health in the following cases:

11.1.1.if it contains pollutants exceeding the maximum permissible amount;

11.1.2.if used containers, packaging, vehicles, tools, and equipment not intended for food;

11.1.3.if released at the next stage of the food chain in violation of hygiene and sanitation procedures;

11.1.4.if derived from modified living organisms /GMOs/ that have not been registered in Mongolia or internationally and have not been made risk assessment;

11.1.5.if it is produced by using unregistered enrichment preparations, food additives, and pure culture media of microorganisms according to Article 16 of the Law on Food;

11.1.6.if contaminated by radiation other than ionizing radiation treatment that meets internationally accepted safety requirements;

11.1.7.if the expiration date has passed.

Article 12.Containers, packaging, and labels of food raw materials and products

12.1.Food raw materials and products shall be packed in food containers and packages made of materials that do not have a negative effect on human health.

12.2.The procedures in connection with the type and labeling of food raw materials and products that require containers, packaging and labels due to the risk of food raw materials and products shall be jointly approved by the Cabinet members in charge of food and health matters.

12.3.The necessary information of food raw materials and products whose characteristics can be determined by their appearance, other than those specified in paragraph 12.2 of this Law, shall be included in the accompanying sheet.

12.4.Labels of food raw materials and products shall contain the following information:

12.4.1.name of food raw materials and products;

12.4.2.name and address of the manufacturer;

12.4.3.size, quantity, and series number of the products;

12.4.4.date of production;

12.4.5.shelf life or expiration date;

12.4.6.storage conditions;

12.4.7.nutritional quality, ingredients and composition;

12.4.8.method of use;

12.4.9.side effects and prohibition provisions.

12.5.Labels and accompanying sheets of food raw materials and products shall include the following information in addition to the provisions specified in paragraphs 12.3 and 12.4 of this Law:

12.5.1.purpose, composition, and usage instructions of food raw materials and products for people with special diets;

12.5.2.method of fully processing semi-processed products;

12.5.3.marks and symbols used in Mongolia and internationally should be placed on the labels of food raw materials and products derived from food supplements, organic food, and modified living organisms /GMOs/.

12.6.The information to be contained in the labels of imported food raw materials and products shall be written in either Mongolian, English, or Russian.

12.7.Food raw materials and products shall be considered incorrectly labeled in the following cases:

12.7.1.if label contains false information;

12.7.2.if the food raw materials and products are written under other food names;

12.7.3.if made falsely upon imitating labels by using containers and packaging of other food raw materials and product;

12.7.4.if failed to meet the requirements for labels specified in paragraph 12.4 and sub-paragraph 12.5.2 of this Law;

12.7.5.if the information specified in sub-paragraph 12.5.1 of this Law is not written in Mongolian, and the marks and symbols being used in Mongolia and internationally according to sub-paragraph 12.5.3 of this Law are not placed on the label;

12.7.6.if unreadable or incomprehensible words, sentences, and date are written;

12.7.7.if does not have a notice specifying the ionizing radiation treatment.

12.8.The manufacturer and trader of the food raw materials and products shall be responsible for labeling of the packaged and retail containers and packages of the respective food raw materials and products.

12.9.Additional information to be contained in food labels may be regulated by international and Mongolian technical regulations and standards.

Article 13.Imported and exported food raw materials and products

13.1.Risk-based monitoring and inspections shall be conducted on imported and exported food raw materials, products, and items to be used and consumed in the food chain.

13.2.The safety indicators of imported food raw materials and products shall meet the recognized requirements in Mongolia, internationally, and regionally.

13.3.Imported food raw materials and products shall be stored in accordance with the conditions specified on the label.

13.4.The competent state inspector authorized to inspect the food safety shall monitor and inspect food raw materials, products imported and exported in accordance with the Law on Quarantine Control and Inspection at the entering animals, plants, raw materials and products derived from them through the state border, and items to be used and consumed in the food chain.

13.5.In case of the first time import of food raw materials and products derived from livestock, animal and plant, the importer shall notify the inspection body in advance of its name, type, region, country, and manufacturer at least 30 days before shipment.

13.6.The inspection body shall carry out pre-import risk assessment of food raw materials and products specified in paragraph 13.5 of this Law and, if necessary, shall conduct pre-shipment monitoring and inspections.

13.7.The inspection body may carry out pre-shipment monitoring and inspection of high-risk food raw materials and products to be obtained with foreign loans and aid and specified in paragraph 6.5 of this Law.

13.8.The Government shall approve the pre-shipment monitoring and inspection procedures specified in paragraphs 13.6 and 13.7 of this Law.

Article 14.Food raw materials and products derived from modified living organisms /GMOs/

14.1.Procedures for conducting risk assessment on food raw materials and products derived from modified living organisms and registering them shall be jointly approved by the state central administrative body in charge of health, food and environmental matters.

14.2.The inspection body shall monitor and inspect food raw materials and products derived from modified living organisms imported and domestically produced for the first time.

14.3.It shall be prohibited to supply into the market the food raw materials and products derived from modified living organisms that have not undergone risk assessment and are not registered in accordance with the procedures specified in paragraph 14.1 of this Law.

CHAPTER FOUR

FUNCTIONS AND CONTROL OF THE STATE ON ENSURING THE SAFETY OF FOOD RAW MATERIALS AND PRODUCTS

Article 15.National reference laboratory

15.1.The National Reference Laboratory shall operate next to the state administrative body in charge of standardization and metrology matters, with the functions of managing the integrated database of laboratory analysis on the safety indicators of food raw materials and products, and coordinating the activities of the laboratories specified in paragraph 15.3 of this Law.

/This paragraph was amended by the law as of November 11, 2022/

15.2.The National Reference Laboratory shall have the following functions:

15.2.1.to conduct surveillance research, evaluation, and analysis on the safety of food raw materials and products, and submit conclusions and recommendations to relevant state bodies from time to time;

15.2.2.to create and manage a database by consolidating the analysis results submitted in accordance with paragraph 15.4 of this Law;

15.2.3.to determine the safety indicators for food raw materials and products and have them approved by the state central administrative body in charge of health matters;

15.2.4.to approve guidelines for conducting risk assessment, to be performed risk assessment by the risk assessment team specified in paragraph 16.1 of this Law /hereinafter referred to as the "Team"/, provide assistance to the team's activities, and submit the assessment results to the relevant state bodies;

15.2.5.to develop new methodologies of laboratory analysis, organize skill tests of laboratories specified in paragraph 15.3 of this Law, and make verification of methods;

15.2.6.to coordinate the activities of laboratories specified in paragraph 15.3 of this Law, provide with professional and methodical management, organize professional development and standard training;

15.2.7.to make proposals on the drafts of technical regulation on food safety, hygienic and sanitary measures, food raw materials and product safety indicators;

15.2.8.to advise on the matters with respect to the methods of analysis of food raw materials and products, methodologies of taking specimens and samples, scientific issues, due diligence on the disputes related to analysis, and, if necessary, to conduct analysis on samples taken during emergencies and disasters.

15.3.Accreditied state, local and privately owned laboratories shall participate in conducting food raw materials and product safety surveillance research and sample analysis.

15.4.The laboratory specified in paragraph 15.3 of this Law shall submit its test results to the integrated database from time to time.

15.5.The Government shall approve the working procedures of the National Reference Laboratory specified in paragraph 15.1 of this Law and the team.

Article 16.Risk assessment

16.1.The team shall conduct a risk assessment based on research and studies for the following purposes:

16.1.1.to assess the danger caused by the violation of the principle of ensuring the safety of food raw materials and products;

16.1.2.to determine the impact of potential risks on the economy, environment, human health, livestock, and animals, and determine the level of risk.

16.2.The National Reference Laboratory shall form the team specified in paragraph 16.1 of this Law from experts and specialists who have no conflict of interest, have experience, and are experts in the fields of food, agriculture, health and other scientific fields.

16.3.The team shall perform the following functions:

16.3.1.to conduct a risk assessment of potential contamination amount containing in food raw materials and products in a transparent and independent manner using scientifically proven information and internationally recognized methods and methodologies;

16.3.2.in case of research and analysis evidence are not sufficient for conducting the risk assessment, as well as in the event of a situation that endangers human health is occurred, to take relevant measures based on available information from international organizations and other countries;

16.3.3.to make recommendations to eliminate the danger and reduce the consequences of the risk;

16.3.4.other functions prescribed by law.

16.4.Based on the results of the risk assessment, risk management and organization shall be implemented by the relevant state bodies.

Article 17.Functions of the state central administrative body in regards with ensuring the safety of food raw materials and products

17.1.The state central administrative body in charge of food issues shall carry out the following functions in order to ensure the safety of food raw materials and products:

17.1.1.to organize training on the introduction of proper practices in the food chain;

17.1.2.to establish the maximum permissible amount of veterinary medicine, biopreparation and pesticide residues in food raw materials and products in compliance with international standards;

17.1.3.to determine safety requirements of fodder to be produced and imported  for livestock and animals, and fertilizers to be used in crop farming production.

17.2.In order to ensure the safety of food raw materials and products, the state central administrative body in charge of health matters shall implement the following functions:

17.2.1.to establish requirements for food products for people with special diets, food raw materials, products and food production specified in sub-paragraphs 6.5.3 of this Law;

17.2.2.to establish the maximum permissible amount of pollutants to be contained in food raw materials, products, and food supplements in accordance with international standards;

17.2.3.to establish the level of safe use of food additives and determine the conditions of use;

17.2.4.to conduct regular and disease-related surveillance studies caused by the food, plan and organize measures to be taken urgently, and report the results to the international information network and the public.

Article 18.State control over activities to ensure the safety of food raw materials and products

18.1.The state central administrative body in charge of food matters and inspection body shall control over the safety of food raw materials and products as follows:

/This paragraph was amended by the law as of November 11, 2022/

18.1.1.to carry out risk assessment at the stages and operations of the food chain, identify and stop the causes of risk, promptly inform the public, advise on risk reduction, plan and implement monitoring and inspections;

18.1.2.to examine and inspect whether the items, buildings, and workplaces used and consumed in the food chain meet hygiene and sanitation requirements or not;

18.1.3.to determine whether imported or domestically produced food meets the relevant technical conditions, hygiene and other sanitary requirements, and to organize risk-based surveillance;

18.1.4.to supervise the introduction of proper practices and the records of investigating traces of food raw materials and products;

18.1.5.to rely on the team's risk assessment and technical recommendations when making decisions on food safety issues;

18.1.6.to create an integrated database of food business operators, make appropriate changes and movements, and provide necessary date and information to state bodies, non-governmental organizations, and consumers.

18.2.The frequency of risk-based monitoring and inspections specified in paragraph 55.3 of the Law on State Monitoring and Inspections shall be coordinated with the characteristics of the respective production, the direction of operations, and the risk category.

/This paragraph was amended by the law as of November 11, 2022/

18.3.The state central administrative body in charge of food matters and the inspection body shall have a unit for monitoring the safety of food raw materials and products.

/This paragraph was amended by the law as of November 11, 2022/

CHAPTER FIVE

MISCELLANEOUS

Article 19.Liabilities to be imposed on the violators of the Law

19.1.If the act of an official who violates this Law does not constitute criminal nature, he/she shall be held liable in accordance with the Law on Civil Service.

19.2.Any person or legal entity who violates this Law shall be held liable as provided for in the Criminal Code or the Law on Violations.

/This article was modified by the law as of December 4, 2015/

Article 20.Entry into force of the Law

20.1.This Law shall enter into force on March 1, 2013.

20.2.Paragraph 7.1 of this Law shall enter into force on January 1, 2014.

THE CHAIRMAN OF THE STATE GREAT KHURAL OF MONGOLIA ENHKBOLD.Z