Required Report - public distribution

**Date:** 7/31/2008

**GAIN Report Number:** IS8020

IS8018

**Israel**

**FAIRS Country Report**

**Annual**

**2008**

**Approved by:**

![](media/image1.wmf)Chris Rittgers

U.S. Embassy, Cairo

**Prepared by:**

Gilad Shachar

**Report Highlights:**

In the current report the following sections have been updated:

-   Banned Food Additives: E214-219, E128 (page 12)

-   Pesticides and Other Contaminants  (page 13)

-   List of Israeli Draft Amendments for Dairy Products - Salty Cheese,
    Soft White Cheese and Fermented Milk Products (page 22)

-   Import of Plants and Their Products (page 23)

-   National Standard for Organically Grown Plants and Their Products
    (page 25)

-   Botanical Names (page 25)

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Tel Aviv \[IS1\]

\[IS\]

+---+----------------------------------------------------+---------------+
| S |                                                    | Page 5        |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
| F |                                                    |               |
| o |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| L |                                                    |               |
| a |                                                    |               |
| w |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 6        |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| I |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
| L |                                                    |               |
| a |                                                    |               |
| b |                                                    |               |
| e |                                                    |               |
| l |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| g |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| q |                                                    |               |
| u |                                                    |               |
| i |                                                    |               |
| r |                                                    |               |
| e |                                                    |               |
| m |                                                    |               |
| e |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 11       |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| I |                                                    |               |
| I |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
| F |                                                    |               |
| o |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| A |                                                    |               |
| d |                                                    |               |
| d |                                                    |               |
| i |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| v |                                                    |               |
| e |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| g |                                                    |               |
| u |                                                    |               |
| l |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 12       |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| I |                                                    |               |
| V |                                                    |               |
| . |                                                    |               |
| P |                                                    |               |
| e |                                                    |               |
| s |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| c |                                                    |               |
| i |                                                    |               |
| d |                                                    |               |
| e |                                                    |               |
| s |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
| O |                                                    |               |
| t |                                                    |               |
| h |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| C |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| m |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 14       |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| V |                                                    |               |
| . |                                                    |               |
| O |                                                    |               |
| t |                                                    |               |
| h |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| g |                                                    |               |
| u |                                                    |               |
| l |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| s |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| q |                                                    |               |
| u |                                                    |               |
| i |                                                    |               |
| r |                                                    |               |
| e |                                                    |               |
| m |                                                    |               |
| e |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
|   | 1\. Kashrut                                        | Page 14       |
+---+----------------------------------------------------+---------------+
|   | 2\. New Food Procedure and Biotechnology Policy    | Page 15       |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 16       |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| V |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
| O |                                                    |               |
| t |                                                    |               |
| h |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| S |                                                    |               |
| p |                                                    |               |
| e |                                                    |               |
| c |                                                    |               |
| i |                                                    |               |
| f |                                                    |               |
| i |                                                    |               |
| c |                                                    |               |
| S |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
| a |                                                    |               |
| r |                                                    |               |
| d |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
|   | 1\. General                                        | Page 16       |
+---+----------------------------------------------------+---------------+
|   | 2\. Nutritional Labeling                           | Page 17       |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 18       |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| V |                                                    |               |
| I |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
| C |                                                    |               |
| o |                                                    |               |
| p |                                                    |               |
| y |                                                    |               |
| r |                                                    |               |
| i |                                                    |               |
| g |                                                    |               |
| h |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
| / |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| T |                                                    |               |
| r |                                                    |               |
| a |                                                    |               |
| d |                                                    |               |
| e |                                                    |               |
| m |                                                    |               |
| a |                                                    |               |
| r |                                                    |               |
| k |                                                    |               |
| L |                                                    |               |
| a |                                                    |               |
| w |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| S |                                                    | Page 19       |
| e |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| V |                                                    |               |
| I |                                                    |               |
| I |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| c |                                                    |               |
| e |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| r |                                                    |               |
| e |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| A |                                                    | Page 19       |
| . |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
| D |                                                    |               |
| o |                                                    |               |
| c |                                                    |               |
| u |                                                    |               |
| m |                                                    |               |
| e |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
+---+----------------------------------------------------+---------------+
| B |                                                    | Page 22       |
| . |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| q |                                                    |               |
| u |                                                    |               |
| i |                                                    |               |
| r |                                                    |               |
| e |                                                    |               |
| m |                                                    |               |
| e |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| f |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| D |                                                    |               |
| a |                                                    |               |
| i |                                                    |               |
| r |                                                    |               |
| y |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| C |                                                    | Page 22       |
| . |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| e |                                                    |               |
| s |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| v |                                                    |               |
| e |                                                    |               |
| d |                                                    |               |
| M |                                                    |               |
| e |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| D |                                                    | Page 22       |
| . |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
| o |                                                    |               |
| f |                                                    |               |
| W |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| e |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
| A |                                                    |               |
| l |                                                    |               |
| c |                                                    |               |
| o |                                                    |               |
| h |                                                    |               |
| o |                                                    |               |
| l |                                                    |               |
| i |                                                    |               |
| c |                                                    |               |
| B |                                                    |               |
| e |                                                    |               |
| v |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| a |                                                    |               |
| g |                                                    |               |
| e |                                                    |               |
| s |                                                    |               |
+---+----------------------------------------------------+---------------+
| E |                                                    | Page 23       |
| . |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
| o |                                                    |               |
| f |                                                    |               |
| P |                                                    |               |
| l |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
| T |                                                    |               |
| h |                                                    |               |
| e |                                                    |               |
| i |                                                    |               |
| r |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
| - |                                                    |               |
| - |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
|   |                                                    |               |
| P |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| m |                                                    |               |
| i |                                                    |               |
| t |                                                    |               |
+---+----------------------------------------------------+---------------+
| F |                                                    | Page 24       |
| . |                                                    |               |
| G |                                                    |               |
| r |                                                    |               |
| a |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| I |                                                    |               |
| m |                                                    |               |
| p |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| t |                                                    |               |
+---+----------------------------------------------------+---------------+
| G |                                                    | Page 24       |
| . |                                                    |               |
|   |                                                    | Page 25       |
|   |                                                    |               |
| I |                                                    | Page 25       |
| m |                                                    |               |
| p |                                                    | Page 26       |
| o |                                                    |               |
| r |                                                    | Page 27       |
| t |                                                    |               |
| s |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| o |                                                    |               |
| f |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| G |                                                    |               |
| e |                                                    |               |
| l |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| M |                                                    |               |
| a |                                                    |               |
| d |                                                    |               |
| e |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| o |                                                    |               |
| f |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| B |                                                    |               |
| o |                                                    |               |
| v |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| e |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| O |                                                    |               |
| t |                                                    |               |
| h |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| C |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
| g |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| G |                                                    |               |
| e |                                                    |               |
| l |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| n |                                                    |               |
|   |                                                    |               |
| H |                                                    |               |
| . |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| O |                                                    |               |
| r |                                                    |               |
| g |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| i |                                                    |               |
| c |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| F |                                                    |               |
| o |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| d |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| A |                                                    |               |
| g |                                                    |               |
| r |                                                    |               |
| i |                                                    |               |
| c |                                                    |               |
| u |                                                    |               |
| l |                                                    |               |
| t |                                                    |               |
| u |                                                    |               |
| r |                                                    |               |
| a |                                                    |               |
| l |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
|   |                                                    |               |
| I |                                                    |               |
| . |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| B |                                                    |               |
| o |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| n |                                                    |               |
| i |                                                    |               |
| c |                                                    |               |
| a |                                                    |               |
| l |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
|   |                                                    |               |
| N |                                                    |               |
| a |                                                    |               |
| m |                                                    |               |
| e |                                                    |               |
| s |                                                    |               |
|   |                                                    |               |
| A |                                                    |               |
| n |                                                    |               |
| n |                                                    |               |
| e |                                                    |               |
| x |                                                    |               |
| 1 |                                                    |               |
| : |                                                    |               |
| G |                                                    |               |
| o |                                                    |               |
| v |                                                    |               |
| e |                                                    |               |
| r |                                                    |               |
| n |                                                    |               |
| m |                                                    |               |
| e |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| g |                                                    |               |
| u |                                                    |               |
| l |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| o |                                                    |               |
| r |                                                    |               |
| y |                                                    |               |
| A |                                                    |               |
| g |                                                    |               |
| e |                                                    |               |
| n |                                                    |               |
| c |                                                    |               |
| y |                                                    |               |
| C |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| t |                                                    |               |
| a |                                                    |               |
| c |                                                    |               |
| t |                                                    |               |
| s |                                                    |               |
|   |                                                    |               |
| A |                                                    |               |
| n |                                                    |               |
| n |                                                    |               |
| e |                                                    |               |
| x |                                                    |               |
| 2 |                                                    |               |
| : |                                                    |               |
| N |                                                    |               |
| e |                                                    |               |
| w |                                                    |               |
| F |                                                    |               |
| o |                                                    |               |
| o |                                                    |               |
| d |                                                    |               |
| R |                                                    |               |
| e |                                                    |               |
| g |                                                    |               |
| i |                                                    |               |
| s |                                                    |               |
| t |                                                    |               |
| r |                                                    |               |
| a |                                                    |               |
| t |                                                    |               |
| i |                                                    |               |
| o |                                                    |               |
| n |                                                    |               |
| P |                                                    |               |
| r |                                                    |               |
| o |                                                    |               |
| c |                                                    |               |
| e |                                                    |               |
| d |                                                    |               |
| u |                                                    |               |
| r |                                                    |               |
| e |                                                    |               |
+---+----------------------------------------------------+---------------+
|   | Annex 3: Regular Products                          | Page 42       |
+---+----------------------------------------------------+---------------+
|   | Annex 4: Non-Regular Products                      | Page 46       |
+---+----------------------------------------------------+---------------+
|   | Annex 5: Food Import Procedures                    | Page 47       |
+---+----------------------------------------------------+---------------+
|   | Annex 6: List of Israel Standards for Food         | Page 51       |
|   | Products (available in Hebrew only)                |               |
|   |                                                    | Page 62       |
|   | Annex 7: List of Israeli Standards for Food        |               |
|   | Products (available in English only)               |               |
+---+----------------------------------------------------+---------------+
|   | ######## Annex 8: Size of Hebrew Le                | Page 63       |
|   | ttering Required on the Labels of Prepackaged Food |               |
+---+----------------------------------------------------+---------------+
|   | Annex 9 - List of Vitamins, Minerals, and Free     | Page 64       |
|   | Amino Acids                                        |               |
+---+----------------------------------------------------+---------------+
|   | Annex 10: Additional Food Components and the       | Page 65       |
|   | Minimum Content Required to Enable Them to Be      |               |
|   | Included in the Nutritional Labeling (Contents per |               |
|   | 100 Gr. Or 100 Ml of Net Content).                 |               |
+---+----------------------------------------------------+---------------+
|   | Annex 11: Allowable Concentrations of Sodium in    | Page 64       |
|   | Various Foods                                      |               |
+---+----------------------------------------------------+---------------+
|   | Annex 12: Purity and Quality of Artificial         | Page 66       |
|   | Sweeteners                                         |               |
+---+----------------------------------------------------+---------------+
|   | Annex 13: Purity and Quality of non-High Intensity | ## Page 67    |
|   |                                                    |               |
|   | #########  Sweeteners                              |               |
+---+----------------------------------------------------+---------------+
|   | Annex 14: Acids, Bases, and Reaction Regulators    | Page 68       |
+---+----------------------------------------------------+---------------+
|   | Annex 15: Sweetener Content Limits                 | ## Page 70    |
+---+----------------------------------------------------+---------------+
|   | Annex 16: World Trade Organization (WTO) Enquiry   | ## Page 71    |
|   | Point                                              |               |
+---+----------------------------------------------------+---------------+
|   | Annex 17: Import Requirements for Dairy Products   | Page 71       |
+---+----------------------------------------------------+---------------+
|   | Annex 18: Import Of Intoxicating Beverages         | ## Page 74    |
|   |                                                    |               |
|   | Annex 19: List of Approved Plants, Seaweed &       | Page 86       |
|   | Mushrooms                                          |               |
+---+----------------------------------------------------+---------------+

**Disclaimer**

This report was prepared by the Office of Agricultural Affairs of the
USDA/Foreign Agricultural Service in Tel Aviv, Israel for U.S. exporters
of domestic food and agricultural products. While every possible care
was taken in the preparation of this report, information provided may
not be completely accurate either because policies have changed since
its preparation, or because clear and consistent information about these
policies was not available. It is highly recommended that U.S. exporters
verify the full set of import requirements with their foreign customers,
who are normally best equipped to research such matters with local
authorities, before any goods are shipped. FINAL IMPORT APPROVAL OF ANY
PRODUCT IS SUBJECT TO THE IMPORTING COUNTRY\'S RULES AND REGULATIONS AS
INTERPRETED BY BORDER OFFICIALS AT THE TIME OF PRODUCT ENTRY.

**Section I. Food Laws**

**General Food Import Considerations**

Israeli importers face two main considerations when selecting a
particular product - quality and price. In the price range, American
products are not always attractive, due to the high production costs in
the U.S., and high transportation costs to Israel, relative to suppliers
from near-by Europe and the Mediterranean basin. Transport costs from
the United States are about the same as transportation costs from the
Far East. From Europe, the costs are significantly lower, not to mention
even closer countries such as Turkey, which competes with the United
States for imports of dried fruit and nuts into Israel. The problem of
transportation costs is less crucial when dealing with expensive
products and materials, or with products with very high value-to-volume
ratios such as spices, essences, flavorings, concentrates etc. The
problem is also partially resolved when dealing with products that are
eligible for tariff preferences as imports from the United States. This
partially compensates for the high transport costs. US goods enjoy a
10-22 percent tariff advantage over European and third-world country
suppliers on a broad range of processed and semi-processed foodstuffs.

Another subject to be considered is the issue of "kashrut". Kosher
certification is not a legal requirement for importing food into Israel.
However, non-kosher products have a much smaller market, as most
supermarkets and hotels refuse to carry them. Manufacturers who produce
kosher products must be able to satisfy Israeli rabbinical supervisors
that all ingredients and processes are kosher. According to the Law for
Prevention of Fraud in Kashrut, only the Chief Rabbinate of Israel is
authorized to determine and approve a product as kosher for consumption
in Israel, or may authorize another supervisory body to act in its name.
Here too United States products have an advantage as the kashrut
certification issued by many American rabbis is recognized by Israel's
Chief Rabbinate. It is, however, quite simple for Israeli importers to
send an Israeli rabbi to any supply source, thereby reducing the
American advantage. In recent years, opportunity for non-kosher foods
has been increasing as immigrants from the Former Soviet Union (FSU) now
account for a significant share of purchasing power (15 percent).

**Prohibited Imports**

Israel, which is a signatory to the WTO Agreement, maintains relatively
few restrictions on agricultural imports. However, U.S. meat exports
face an especially difficult environment due to the enactment at the end
of 1994 of a ban on all non-kosher meat and poultry imports except
offals. The United States - Israel FTA of 1985 allows both countries the
use of non-tariff restrictions or prohibitions on products from
agricultural sub sectors, which are subject to agricultural policy
considerations. The recent WTO accords do not. Instead WTO rules call
for tariffication of administrative and technical barriers. Israel has
removed most administrative barriers to United States imports but has
retained high levies on sensitive products and imposes various
constraints and barriers, for example, those pertaining to kosher
certification, for meat and poultry.

The only other product prohibitions are targeted against internationally
controlled substances and/or are designed to protect public morals,
human, animal or plant health, or national security.

**Section II. Labeling Requirements**

**Labeling and Marking Requirements**

Israel has strict marking and labeling requirements, which frequently
differ from those of other countries. It is recommended that United
States exporters consult with their Israeli importer prior to shipping.

All imports into Israel must have a label indicating the country of
origin, the name and address of the producer, the name and address of
the Israeli importer, the contents, and the weight and volume in metric
units. In all instances, Hebrew must be used; English may be added
provided the printed letters are no larger than those in Hebrew.
Nutritional labeling is compulsory on all packaged foods. Specific
information on weights and measures standards is available from the
Commissioner of Standards, Ministry of Industry and Trade, 30 Agron
Street, Jerusalem 94190. As of September 1, 1998 weights and measures
have become voluntary and no longer serve as a barrier to entry of foods
packaged in avoirdupois units. However, where packaging is non-
standard, the package must indicate the unit price of the product.

Marking should be done by printing, engraving, stamping, or any other
means, on the package on the goods themselves. If marking is not
possible, a label should be well sewn or stuck to the goods or package.
Marking details should be clear, legible, easy to trace, and in a
different color from the background in order to be clearly
distinguishable. Printing dyes and other marking materials should not
affect merchandise quality. The marking should not be blurred.

On a multi-layered package, the external layer should be marked. If the
external layer is transparent, the marking should be done underneath
that layer, provided it is still clear and legible. On a package
containing sub packages, the labeling should specify: the number of sub
packages, the net content of a sub package, and the overall net weight
of the package. For products that tend to lose weight under regular
marketing/commercial conditions, the maximum quantity of expected
depletion should be mentioned.

Specific labeling regulations apply to some consumer goods, as well as
fertilizers, insecticides, chemicals, pharmaceuticals, some food
products, seeds, and alcoholic beverages. In addition, special packaging
requirements apply to fruit, plants and meat. Outside and inside
containers of dangerous articles, such as poisons, insecticides, drugs,
reptiles, insects, bacteria should be clearly marked. For information on
food labeling and packaging contact: Israel Ministry of Health, Food
Control Administration, 12-14 Ha'Arba'a St., Tel Aviv 64739; Telephone:
972-3-6270100; Fax: 972-3-5619549.

**Application of the Labeling Standard**

The Standard sets requirements for labeling prepackaged food intended
for retail sale, excluding unprocessed fruits and vegetables. It also
sets the labeling requirements for prepackaged foods listed below, not
intended for retail sale:

> food for industrial processing and for repackaging;

-food in wholesale packaging;

-prepackaged food containing packaged sub units.

Where there is a contradiction between the requirements of Standard 1118
for prepackaged foods and the labeling requirements of the Special
Standard which applies to a particular food or the labeling requirements
in a Group Standard which applies to a particular group of foods, the
requirements of the special Standard or of the group Standard shall take
precedence.

All labels shall be accurate and not misleading and shall be capable of
proof.

The label of the product shall not give indication of medicinal
properties attributed to the food nor shall it state that the product's
use is likely to heal or prevent illness. However, see the section on
nutritional labeling in Section F for special references to certain
types of food.

Mandatory labeling information must be in Hebrew: such writing may be
repeated in a foreign language provided that it includes all the
required information and that it is identical in content to the Hebrew.

The size of the Hebrew letters and numbers on the label must be at least
as large as indicated in Table 1 below. The size of the letters in the
other language must not be larger than the size of the Hebrew letters.
The size of the letters of the trade name shall not be larger than three
times the size of the letters of the name of the food.

Food, which can be marketed in a number of forms, which are of
significance to the consumer, shall be appropriately labeled: whole,
sliced, crushed, segments, cubes, etc. The size of the letters of this
labeling shall be at least half the size of that of the letters in the
name of the product.

**The Name of the Food**

The label shall include the name of the food. If there are several words
in the name of the food, all these words shall be written in the same
size and with the same emphasis.

If there is a special Standard for the product, the name of the food
shall be that name which appears in the special Standard.

In addition to the name of the food, it is permissible to also add a
trade name. The size of Hebrew lettering required on labels, see Annex
6.

**The Name of the Manufacturer, Importer, Marketer, and Packer**

The label shall include a clear indication of the name of the
manufacturer and his address. Alternatively, instead of indicating his
name, the manufacturer may indicate in addition to his address, his
registered trademark for the product, which he produces, on condition
that the trademark includes letters and does not mislead concerning the
nature of the product.

The labeling of an imported product, which is marketed in its original
package, shall also include the name of the importer and his address.

It is permitted to indicate on the food the name and address of some
other person instead of the name and address of the manufacturer of the
food if that other person has taken all the necessary measures to ensure
compliance with all the regulations relating to manufacture of the food,
including constant control of the production, packaging, weighing,
labeling, marketing, transport, and storage of the product. If the name
of a person other than the manufacturer is indicated, the name of the
manufacturer shall be noted in code.

**Producer Country**

Imported food shall be labeled with the name of the producer country. It
is permitted not to indicate the producer country of imported products,
which are used in the manufacture of food in Israel. For purposes of
this paragraph, if only the packaging is changed, it will not be
considered as manufacture.

**Content**

Labeling shall include the net content of the food in the package, by
weight or by volume.

The content of liquid food shall be indicated in units of volume:

\- Milliliters (ml) for a product containing less than 1000 ml;

\- liters for a product containing 1000 ml or more.

The content of solid, semi-solid, or viscous food shall be designated by
weight:

\- grams (gr.) for a product containing less than 1000 grams;

\- kilograms (kg) for a product containing 1000 grams or more.

The net content of a product packed in aerosol containers shall be
marked in units of weight when the product is in a semi-solid or
powdered state or marked in units of volume when the product is liquid.

It is prohibited to add alongside the units of volume or weight any
adjective, which is likely to be misleading.

The content of food packed in liquid shall be indicated in units of
weight and will state the content after draining as well as the net
weight. When indicating the content after draining, the words "weight
after draining\..." shall be included.

On the composite package the number of units inside shall be marked as
well as the net content of each packaged unit and the total net content.

For a product, which is liable to lose weight in regular commercial or
marketing conditions due to storage or display for sale, the expected
lesser content shall be indicated.

**New Requirements Regarding Labeling of Package Content **

The Ministry of Industry, Trade and Labor (MOITAL) published new
requirements regarding labeling when the package weight of food and
non--food product is reduced. Specifically, these requirements apply to
products that were already sold in a defined, already known size, and
the manufacturers or the sellers intended to reduce the weight or the
content of the product in the package in order to remain competitive in
the market. The new requirements were published after it was found that
manufacturers and/or sellers were reducing the weight/content of the
packages, but not changing the labeling of the package to reflect the
new size.

According to the new requirements, the labeling on the package must be
changed, mentioning clearly the new quantity. In addition, a special
notification should be added:

"The package contains ......% less than the regular package". The size
of the letters of the notification on the package should be the same as
the product's name letters. It is the manufacturers' or importers'
obligation to inform the retailers and the buyers about the change in
the size of the packages.

If the notification on the package is unclear, it is the supplier's
obligation to supply the retailers with appropriate signs to be put on
shelves. The manufacturer or the importer must also inform the customers
about the change by advertising in the national media.

**Ingredients and Food Additives**

The contents shall be indicated for all ingredients, including water in
descending order according to their relative weight in the food except
for the following foods:

For dry food, which is to be reconstituted by the addition of water, it
is permissible to indicate the ingredients in descending order of their
relative content in the reconstituted product if the words "ingredients
after reconstitution" are included.

If one of the ingredients is food to which an Israeli Standard applies,
the name of the food shall be indicated in the list of ingredients as
required in the applicable Standard and its ingredients shall not be
listed. However, if coloring and preservatives have been added to the
above food their presence shall be indicated in the list of ingredients
of the labeled food.

A food product to which no Israel Standard applies shall be labeled with
the percent of an ingredient that significantly affects the price of the
product, if so required by the authorities.

**Date**

The date of manufacture or alternatively identification of the
production lot as well as the last date for marketing shall be marked as
indicated below:

**Products whose shelf life is up to 60 days from the date of
manufacture:**

The date of manufacture shall be marked openly or in code (day and month
or else day, month, and year). The last date for marketing shall be
marked openly (day and month or else day, month and year).

**Products whose shelf life is between 60-365 days from the date of
manufacture:**

The date of manufacture shall be marked openly or in code (day, month,
and year). The last date for marketing shall be marked openly (day,
month and year or month and year) if the date of manufacture is
indicated in code. It is not required to indicate the last date for
marketing if the date of manufacture is marked openly.

**Products whose shelf life is longer than a year:**

Either the date or the code (day, month and year) of the date of
manufacture shall be indicated.

It is not required to indicate the last date for marketing.

The manufacturer shall determine the shelf life of the product and shall
mark the dates accordingly. The length of the shelf life shall be
determined in accordance with the nature of the product, the form of its
packaging, and the recommended storage conditions assigning the product
to one of the three groups of products according to the nature of the
explicit marking of the date.

The manufacturing date indicated on the product is not to be changed
except in the case where a mistake has been made in the marking and the
product has still not left the plant for market.

**Instructions for Storage, Transport, and Use**

Instructions for storage, transport and use shall be included in the
label when:

-the food has been cooled to a temperature of less than +8 degrees
Centigrade or has been

frozen;

-there are special instructions for handling either before or after the
package is opened;

-when the nature of the product demands it, for example the words "keep
in a dry place", "keep in a cool place", "keep in the shade", "do not
refreeze after thawing" etc.

**Choking Warning Labeling Required**

On 18 September 2006 new regulations regarding choking warning labeling
were announced by the Food Control Service with the Ministry of Health.
The new regulations came into effect on 18 March, 2007 (see GAIN Report
IS7007).

The regulations state that a warning must be marked in both Hebrew and
Arabic on the following products intended for retail sale: nuts and
seeds, with or without shells, popcorn, dried corn kernels for popcorn,
spreads containing fragments of shelled nuts and sausages.

When these foodstuffs are sold by weight (not pre-packaged), the warning
must be prominently and visibly displayed on an adhesive label attached
to the packaging or alternatively printed on the packaging itself.

The warning must also be included in advertisements for the
aforementioned foodstuffs.

**Labeling Prepackaged Food, Which Is Not Intended For Retail Sale**

Food used in industrial manufacture (including repackaging): the
following items shall be marked on the package of food used in
industrial manufacture:

-the name of the food;

-labeling which identifies the lot.

If required by the responsible authority, the manufacturer shall present
the specifications of the food.

**Note:**

Despite what is stated above, the language of the labeling of food to be
used in industrial production (including repackaging) may be not in
Hebrew but rather in one of the following languages: English, French,
German, Spanish, Italian instead of Hebrew.

**Food in a Wholesale Package**

The following items shall be marked on wholesale packages:

-the name of the food

-the name and address of the manufacturer as specified

-ingredients as specified

-the date as specified

**Prepackaged food, which contains several packed units**

The following items shall be marked on the package:

-the name of the food

-labeling which identifies the lot.

-number and size of retail units in the large package.

**Sweeteners**

\(1\) No person shall produce or market a food which contains any
sweetener unless the sweetener is listed in column A of the Fifth
Appendix below, the food is low calorie, and the amount of sweetener in
it is not greater than the amount indicated beside each sweetener in
column C.

\(2\) No person shall produce a sweetener, a non-high-intensity
sweetening substance or food, which contains such substances unless --

\(a\) the sweetener meets the requirements for purity and quality as
indicated alongside it in column B of the Second Appendix;

\(b\) the non-high-intensity sweetening substance meets the requirement
for purity and quality as indicated alongside it in column B of the
Fourth Appendix.

\(C\) if the product is a personal (tabletop) sweetener - it does not
contain any food additive other than those listed in the Fifth Appendix;

**Personal (Tabletop) Sweeteners**

No person shall produce or market any personal (tabletop) sweetener
unless it meets the following conditions;

\(a\) it is in its pure form or in a mixture with carbohydrates or food
additives;

\(b\) it is packed in a packet weighing one gram (henceforth - packet)
or in a container whose net weight is not more than 200 gr.;

(C) if it is in the form of a solution or powder - attached to its
    packaging there will be some implement for measuring the sweetener
    with a capacity equal to 5 gr. of sucrose.

**Section III. Food Additive Regulations**

The food additive regulations are based on \"The Public Health
Regulations (Food)

(Food Additives) 1997. A new full list of approved food additives was
published by the Food Control Service (FCS) in 2001.

The basic ingredients and the additives must be marked with either their
group or specific names except when the responsible authority has
required that the specific name either of the basic ingredient or of the
additive be used or when it has required some other identifying label
concerning either the basic ingredients or the additives.

**The group names for the basic ingredients and the additives shall be
as follows:**

**Basic ingredients**

-animal fats and oils

-vegetable fats and oils (if the fat is hardened, it shall be so stated)

-starches (except for modified starches)

-sugars

-vegetable protein

-animal protein

-flours

-alcohols

-herbs

-spices

**Additives**

-anti foaming agents -anti caking agents

-anti oxidants -bleaching agents

-food colorings -emulsifiers

-flavor and odor additives -ripening agents

-preservatives -stabilizers

-thickeners (including modified starches) -acidifiers

-gelling agents -whipping agents

-clarifying agents -leavening agents

-vitamins -neutralizers

-flavor enhancers -enzymes

-non-nutrient sweeteners -solvent residues

**Food Additives Importation Guidance**

In order to get a permit for the import food additives to Israel, the
following documentation is required, in accordance with the Food
Additive Regulation from 5/18/97:

1\. Confirmation submitted by an approved authority that the production
plant is under inspection.

2\. Free Sale Certificate, submitted by an approved authority.

3\. A Confirmation that the manufacturer is producing under Good
Manufacturing Practice (GMP). Confirmation will be accepted only if
submitted by an approved authority, or by an independent body that was
approved by the Israeli Food Control Service (FCS) to submit GMP
certificates.

4\. Content - A certificate from the manufacturer listing the content of
the capsule, including botanical names of the plants.

5\. Analysis results - A document from an authorized laboratory, signed
by the test executer, detailing the analysis results. In addition,
microbiological test should be executed for the following products; food
additives made of vegetative raw materials (leaves, dried plants and
powders), plant extracts and food additives that include microorganisms.

6\. Original label of the product.

7\. Stability of the product - test results of the shelf life of the
product, or an announcement made by the manufacturer that the claimed
shelf life was determined on the basis of stability tests.

**[Banned Food Additives]{.mark}**

[]{.mark}

[In August 2007, the following food color additive was been totally
forbidden for use in food products in Israel: E128(Red 2G).]{.mark}

[]{.mark}

[Starting March 2009, the following food additives will be completely
banned for use in food products in Israel: Propyl p-hydroxybenzoate
E216, Sodium propyl p-hydroxybenzoate E217.]{.mark}

[]{.mark}

[Starting December 2009, the following food additives will be banned for
usage in food products in Israel: PARA-HYDROXY-BENZOATES (PHB): Ethyl
p-hydroxybenzoate E214, Sodium ethyl p-hydroxybenzoate E215, Methyl
p-hydroxybenzoate E218, Sodium methyl]{.mark}

[p-hydroxybenzoate E219.]{.mark}

Source:<http://www.efsa.europa.eu/EFSA/Scientific_Opinion/opinion_afc16_ej83_parabens_v2_en1,0.pdf>

**Section IV. Pesticides and Other Contaminants**

The Plant Protection and Inspection Services (P.P.I.S.) publishes the
"Israeli Directory of Pesticides" which lists pesticides registered in
Israel under the Plant Protection Law of 1956, and the Regulation
concerning the sale of pesticides, 1994.

[The Pesticide Data Bank of the PPIS contains all the information
regarding correct and safe ‎usage of the pesticides permissible for sale
in Israel. The database is being updated 2-3 times per year.]{.mark}

[PPIS Pesticide Site:
<http://www.hadbaraeng.moag.gov.il/hadbara/english/>]{.mark}

[]{.mark}

[The following information can be obtained through the data bank:‎\
• Generic name of the active ingredient and its concentration\
• Formulation\
• Rats LD50‎\
• Toxicity for fish, bees and birds\
• Application specifications for the control of pests in various crops,
including doses,]{.mark}

[‎ volumes and harvest intervals\
• Scientific names of the pests\
• Maximum residue levels in food (MRL)‎\
• Permissible combinations of pesticides for each crop]{.mark}

This list is based whenever appropriate on the Codex Alimentarius
limits. The system used for the pesticide compounds is according to the
IUPAC nomenclature.

[During the last 10 years, the following pesticides have been totally
forbidden for use in Israel: Ethylmercuric chloride, Methoxyethlmercuric
Chloride, Dinitro-ortho-cresol (DNOC), Sodium arsenite,
Pentachlorophenol, 2,4.5- trichloroacetic acid (2,4,5-T),
Monocrothophos, Ethyl parathion, Chlorphenapyr.]{.mark}

[]{.mark}

**[[Organic Pesticides]{.underline}]{.mark}**

[]{.mark}

[The PPIS are in charge of the approval and registration of preparations
suitable for organic agriculture. Suitability is checked by an advisory
committee to the General Director of the PPIS, in relation to the
Israeli standard of fresh and processed organic produce from plant
origin, and the EU Council Regulation (EEC) No. 2092/91.]{.mark}

[All the inputs for organic agriculture (nutrients, plant protection
products, and supplements for the organic food industry) have to be
checked for compliance with the standard's requirements.\
To enter a substance for a review in the advisory committee for organic
agriculture, the following documents must be submitted:\
1. Identification of the substance and its ingredients.\
2. Production method.\
3. Products containing an animal ingredient must have a preliminary
approval of the Veterinary Services of the Ministry of Agriculture.\
Registration will be carried out according to the procedure described in
"Registration and Licensing of Pesticides"]{.mark}

[The following products have been approved for use in organic farming in
Israel:]{.mark}

[[http://www.ppiseng.moag.gov.il/NR/rdonlyres/A173FD3D-70BF-4202-B2F8-0374FF6ABC14/1296/OrganicPesticidePublication.doc]{.mark}](http://www.ppiseng.moag.gov.il/NR/rdonlyres/A173FD3D-70BF-4202-B2F8-0374FF6ABC14/1296/OrganicPesticidePublication.doc)

[The Israeli office responsible for pesticides is the Plant Protection
and Inspection Services (PPIS), Pesticides Division with the Ministry of
Agriculture and Rural Development.]{.mark}

[Contact: Rina Ashkenazy, Head - Chemistry Department (Pesticides,
Animal feed);]{.mark}

[Tel: 972-3-9681562; Mobile: 972-50-6241709; Email: <rinaa@moag.gov.il>
;]{.mark}

[Web Site: <http://www.ppiseng.moag.gov.il/PpisEng/>]{.mark}

Address: The Ministry of Agriculture and Rural Development - The Plant
Protection and Inspection Services - P.O. Box 78, Bet Dagan 50250
ISRAEL.

**[Plant Disease Gallery]{.mark}**

[]{.mark}

[A gallery of documented plant diseases (mainly fungal) diagnosed at the
Plant Disease Diagnostic Lab of the PPIS:
<http://www.ppis.moag.gov.il/ppis/plant_disease_gallery/>]{.mark}

**[Insect Gallery  ]{.mark}**

[The Insect Gallery is a database with images, containing ecological,
biological and systematic information on insects in Israel, particularly
those considered agricultural pests. The Plant Disease Gallery is
planned by the Plant Protection Diagnostic Service, Phytopathology Unit.
<http://www.ppis.moag.gov.il/ppis/insect_gallery/>]{.mark}

**Section V. Other Regulations and Requirements**

**1. Kashrut**

Any food marked with the word "kosher" shall also be marked with the
name and location of the person certifying the kashrut or the registered
mark in Israel of the organization certifying the kashrut.

It is recommended to add to the word "kosher" the words "meat" "dairy"
or Passover" "donations and tithes have been set aside" "free from
suspicion of 'orla' or third year fruit", "not from the Sabbatical
year", etc. According to the nature of the matter and on the authority
of the person certifying the Kashrut.

Meat products, including poultry meat, which are not "kosher",
non-kosher fish products and products made from non-kosher fish shall be
marked with the words "non-kosher". It is illegal to import non-kosher
meat, including poultry, to Israel.

The size of the letters in the word "kosher" shall not be smaller than
the minimum size of letters of the name of the product as stipulated in
Table 1 above. The size of the letters denoting the name and location of
the person giving the certification shall not be smaller than the
minimum size of the letters of the name of the manufacturer as
stipulated in table 1.

Similar products, produced by one manufacturer, some of which contain
the kashrut certification as noted in paragraphs 12.1 and 12.2 of the
Regulation and some of which do not carry this marking, shall have
conspicuously different labels. This requirement does not apply to those
products, which are marked "Kosher for Passover".

As Israeli law stipulates that the council of the Chief Rabbinate of
Israel is the sole authority responsible for determining whether a
product is kosher, exporters of kosher products should ensure through
their importing agents, that their kosher certification is accepted by
Israel's Chief Rabbinate.

# 2. New Food Registration Procedure and Biotechnology Policy

In February 2006, the Israeli "New Food Committee" published new
regulations for new food registration. It is expected that the
registration of foods containing GMO ingredients will begin by the end
of 2006. The new procedure deals with food registration and will not
concern the labeling of modified food products.

# The purpose of the new regulations is to establish a clear, orderly and systematic registration process for new food and updating the New Foods Register. Its purpose is also to provide information as to the designation of authority and operational responsibility (See Annex 2: New Food Registration Procedure).

Imported food products will be divided into two groups -- food products
already existing in the food market and new to the market food products.
The procedures for each group will be as follows:

> 1\. Already existing food products -- The new food committee will
> issue a list of GMO agricultural varieties, which have been already
> imported to Israel (soybean, corn, canola, chicory and more). It is
> assumed that those varieties will be exempt from the registration
> procedure. However, the Israeli food committee has not yet decided
> finally on that. It is estimated that the committee will finish its
> discussions by the end of 2006.
>
> 2\. For new food products which have not yet been registered, the
> importer must submit the following registration documents: Application
> to register a new food (Annex A), Legislative status of the new food
> (Annex B), and Additional requirements of new foods according to the
> type of new food (Annex C) (see pages 27-35).

The importer must submit annex B (page 29) accompanied by a risk
assessment certificate. The Israeli Health Ministry have authorized the
following institutions to carry out food risk assessments:

-   The European Communities/EFSA

-   USDA (FSIS)

-   FDA

-   Health Canada

-   ANZFA -- Australia and New Zealand Food Authority/\
    FSANZ Food Standards Australia New Zealand

-   Japan -- Department of Food Safety, Ministry of Health

-   WHO/FAO CODEX ALIMENTARIUS Expert Committees

If the new food should be approved by at least two institutions on the
List of Authorized Bodies, the application for a new food will be
considered under paragraph 8.3.2 (a) (see page 30). If it does not, it
will be considered under paragraph 8.3.2 (b) (see page 31).

> **Figure 1. Treatment of the registration of a new food.**
>
> **[EXAMINATION OF LEGAL STATUS -- DOES IT HAVE 2
> APPROVALS?]{.underline}**

**\| \|**

**YES \| \| NO**

**\|\-\-\-\-\-\-\-\-- New Food Committee
**\-\-\-\-\-\-\-\-\-\-\-\-\--**\| \| \^ V**

**\| \^ CONSULTATION V V \^ V**

**RECOMMANDATION \|\<\< \< \< \< \< \< \< \< \|**

**\| \|**

**\|\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \|**

**\|**

**\| \|**

\|

  -----------------------------------------------------------------------
  **[DIRECTOR'S DECISION]{.underline}**

  -----------------------------------------------------------------------

\| \|

**AFFIRMATIVE \_\_\_**\_\_\_ **NEGATIVE \_\_\_**

**\| \| \|**

**\| \| \|**

\| \| \|

**UPDATE NEW \-\-\-\-\-\-\-\-\-\-\-- \-\-\-\-\-\-\-\-- NOTIFY
\-\-\-\-\-\-\-\-\-\--**

**FOOD REGISTRY APPLICANT**

**Section VI. Other Specific Standards**

**1. General**

It is the declared policy of the Government of Israel to adopt
international standards wherever possible, and to implement mandatory
standards related only to safety, health, and the environment. In
practice, however, many products are still subject to mandatory
standards some of which were designed to favor domestic producers over
importers. As in the case of plywood, these local standards often
specify in terms of design rather than performance. The Israel plywood
standard effectively excludes most United States plywood from the
market.

The Standards Institution of Israel (SII) is the agency responsible for
the development of most product standards, compliance testing, and
certification of products and industry quality assurance systems. For
further information, interested firms should contact: The Standards
Institution of Israel, 42 Levanon Street, Tel Aviv 69977; Tel:
972-3-6465154;

Fax: 972-3-6419683. Email: General Information: <vered@sii.org.il>.

Web site: [http://www.sii.org.il](http://www.sii.org.il/)

Israel has not officially adopted ISO-9000 standards, although there is
a growing preference for ISO-9000 standards among Israeli importers.
This is especially important in the case of ingredients and raw
materials destined for the production of export products.

In the past, most imported food products were subject to specified size
(weight or volume) requirements which often excluded standard non-metric
sizes used by United States companies. Late in 1998 the imposed metric
weight and measure standards became voluntary, i.e. served as guidelines
to manufacturers but ceased to be obligatory. It remains obligatory to
denote on the package the contents in metric terms. Packages of a size
which does not conform to the official standard must bear an indication
of the unit cost of the product.

The Government of Israel requires that food and health products be
registered with the Ministry of Health before they can be sold in the
country. FDA approval for food and health care products is not
mandatory, but Israeli importers prefer it as it accelerates the product
registration process and import license approval. Product registration
normally takes from

4-6 weeks if all documentation is in order.

**2. Nutritional Labeling**

Nutritional labeling of food is mandatory and should list the following
values per 100 grams

or 100 milliliters of food content:

> \- Caloric value (kilo-calories per 100 gr. or 100 ml of net content);
>
> \- Protein content (grams per 100 gr. or 100 ml of net content)
>
> \- Carbohydrates (grams per 100 gr. or 100 ml of net content);
>
> \- Fat content (grams per 100 gr. or 100 ml of net content).

If the product label indicates the size of the portion and the number of
portions, it is also permitted to indicate these nutritional values per
serving portion.

For minimum content of other nutrients which allows its inclusion in the
nutritional labeling See Annex 7.

The labeling of food using expressions which refer to its qualities in
regard to: calories, fat, salt, and cholesterol content must be labeled
as follows:

**I** **Calories**

Concerning the reduction of calories in a food product, two categories
are defined:

1\. Low Calories

2.  Reduced Calories

**1. Low Calories**

a\. Non-alcoholic beverages, including concentrates and powders for the
preparation of beverages containing not more than 20 calories per 100 ml
of ready-to-drink beverage.

b\. Food that is not non-alcoholic beverages, including milk products in
which the amount of calories is not more than 40 per 100 gr./ml of food.

**2. Reduced Calories**. A food product which contains not more than 2/3
the caloric content of a product covered by a standard or order or
regulation.

**II Fat.**

Concerning the reduction of fat in food products, three categories are
defined:

**1. Food Without Fat Or Fat Free.** Food in which the amount of fat is
not more than 0.5%.

**2. Low Fat.** Food in which the total amount of fat is not more than 2
grams of fat per 100 gr. or 100 ml of food.

**3. Reduced Fat**. A food which contains not more than 2/3 the fat
contents of a product covered by a Standard or Order or Regulation. This
requirement does not apply to food rich in fat such as: butter,
margarine, peanut butter, and sesame paste.

**III Salt (For labeling purposes, salt means sodium)**

Concerning the reduction of sodium in food products, three categories
are defined:

**1. Without Salt or Salt Free.** Food in which the amount of salt is no
more than

0.5 percent.

**2. Low Sodium.** A food product in which the amount of sodium is not
more than 100 mg of sodium per 100 gr. or ml of food.

**3. Reduced Sodium.** Food which contains not more than 1/4 the sodium
content of a product covered by a standard or order or regulation and
which contains more than 100 mg of sodium per 100 gr. or ml of food.

**IV Cholesterol**

Concerning the reduction of the amount of cholesterol in food products,
three categories are defined:

**1. Without Cholesterol or Cholesterol Free.** A food product in which
the amount of cholesterol is zero. In a laboratory test, deviation of up
to 2.5 mg cholesterol per 100 gr. or ml of food will be permitted.

**2. Low Cholesterol.** A food product in which the amount of
cholesterol is not more than 30 mg per 100 gr. or ml of food.

**3. Reduced Cholesterol.** A food product which contains not more than
two-thirds of the cholesterol content in a food covered by a standard or
order or regulation.

**V General**

The nutritional labeling of food products generally relates to 100 gr.
or ml of food. If the package indicates the number of portions contained
in it, the nutritional content may be shown on a per portion basis. If
the producer's instructions indicate that the product is to be diluted
with water, the nutritional labeling shall be for 100 gr. or ml of food
consumed.

For Full List of Israeli food standards see Annex 6 and 7.

**Section VII. Copyright and/or Trademark Laws**

**Application**

Any proprietor of a trademark used, or proposed to be used in Israel,
may apply for registration of the mark. Collective marks and
certification marks are also entitled to registration. Application may
be made by the owner of the mark or by the owner's agent. The agent must
work in Israel and must present written authorization by the owner.

All applicants must present a local address for correspondence and
contact, so that the Government of Israel generally advises foreign
trademark owners to engage a local attorney to file their applications.
The fee for a trademark application changes from time to time. At
present it is approximately \$175. The term of protection for a
trademark is seven years. This may be renewed indefinitely for periods
of 14 years on payment of fees.

Case law in Israel gives priority of registration to the first local
user of the trademark. Every application for trademark registration must
specify goods falling in one class only, according to the International
Classification of Goods and Services (ICGS). Under the terms of the
Paris Convention, one who has made an application to register a trade or
service mark in another signatory country has a right to claim priority
for registration of the same mark in Israel for the same use. An
application for registration of the trademark claiming such priority
must be made within six months from the date of the first application in
a Convention country. A draft unfair competition law has been submitted
for consideration. It contains a substantial section on trade secrets
which aims to clarify ambiguities governing trade secrets as well as
addressing appropriate remedies for their breech.

**Enforcement**

Injunction relief, damages and forfeiture or destruction of the
competing wares, are all available remedies under Israeli civil law.
Criminal sanctions include imprisonment for up to a year and a fine of
the local currency equivalent of close to \$5,000.

The Israel Patent and Trade Mark Office can supply information to
interested parties on patents, registered designs and trademarks.
Contact: Israel Patent and Trade Mark Office, P.O.Box 354, 91002,
Jerusalem, Israel.

**Need for a Local Attorney**

United States companies should seek professional legal and/or
accountancy advice whenever engaged in complicated contractual
arrangements in Israel. Companies, who wish to establish an office,
invest, or apply for Intellectual Property Rights (IPR) registration in
Israel, should seek professional legal advice. Companies may also wish
to seek legal assistance when encountering trade or payment problems. A
list of local law firms is available from the Consular Section of the
United States Embassy, Tel Aviv.

**Section VIII. Import Procedure**

See detailed procedures and requirements for food importation in Annex
5.

New procedures for food import were published recently. Imported
products were divided into two groups - regular and non-regular
products. (see Annex 3 and 4)

The procedures for the two groups are as follows:

[Importer Registration:]{.underline}

1\. The importer must fill out an application that he is a qualified
importer, and he declares that he or someone on his behalf has a
warehouse for the purpose of storage. This procedure is used for the two
kinds of products.

2\. An importer of regular products has to fill out the following
certificate: Importer Statement.

3\. Following the importer certificates filling, he will receive an
official importer certificate from

the Israeli Food & Nutrition Services.

[Product Registration:]{.underline}

1\. Requires filing a preliminary application for authorization to
import regular food products.

[Non-Regular Products:]{.underline}

Importation of these kinds of products requires the following
procedures:

1\. See section 1- importer registration.

2\. A preliminary application for authorization to import food products,
and a border station

release application. The following certificates are required for the
purpose of releasing the

food products from the border station:

a\. original/copied official importer certificate.

b\. original/copied food certificate.

c\. shipment invoice.

d\. gate pass certificate.

e\. copy of the bill of lading and packing list.

f\. copy of the import tax.

**Import Licenses**

All import licensing requirements for U.S. made consumer and industrial
goods have been eliminated under the United States - Israel Free Trade
Area Agreement (FTAA) of 1985 and World Trade Organization (WTO)
agreements. Imported food items require the approval of the Ministry of
Health's Food Control Administration, which is also responsible for
approval of labeling and packaging. All plant material (including dried
fruits and nuts) requires import approval from the Plant Protection and
Inspection Service. Unprocessed and unpackaged imported meat must be
licensed by the Israel Veterinary Services (IVS) and originate in a
plant which has been certified as approved by the IVS. Packaged meat and
poultry for retail sale is subject to licensing by the Food Control
Administration of the Ministry of Health. Israel law requires that all
meat and poultry imports be certified kosher by the Rabbinical Council
of the Chief Rabbinate or a body authorized by the Council. As an
exception it is possible to import nonkosher beef offal. Israel's
veterinary authorities ban imports of bone-in beef from countries where
there is a danger of transmitting Foot and Mouth Disease (FMD) or Bovine
Spongiform Encephaly (BSE), also known as the Mad Cow Disease.

**A) Import Documentation**

**1. Shipping documentation**

United States exporters to Israel must follow United States Government
requirements regarding export control documentation. The Israeli Customs
Services prefer that exporters use their own commercial invoice forms
containing all required information including name and address of
supplier, general nature of the goods, country of origin of the goods,
name and address of the customer in Israel, name of agent in Israel,
terms, rate of exchange (if applicable), Israel import license number
(if applicable), shipping information, and a full description of all
goods in the shipment including shipping marks, quantity or measure,
composition of goods (by percentage if mixed), H.S. tariff heading
number, gross weight of each package, net weight of each package, total
weight of shipment, price per unit as sold, and total value of shipment.
The total value of the shipment includes packing, shipping, dock and
agency fees, and insurance charges incurred in the exportation of the
goods to Israel. The commercial invoice must be signed by the
manufacturer, consignor, owner, or authorized agent. United States
exporters should also double-check whether other documentation,
including bill of lading and packing list, is required.

Fresh produce and seeds require a phytosanitary certificate (PC) issued
by USDA/APHIS. Fresh and frozen meat and poultry products must be
accompanied by an FSIS inspection certificate. The veterinary or
phytosanitary requirements of the Israeli authorities are indicated on
the import permit which must be obtained prior to contracting for the
goods. Application for an import permit must be made by a resident of
Israel.

**2. United States Certificates of Origin for Exporting to Israel**

In order to benefit from the provisions of the FTAA, a special "United
States Certificate of Origin for Exporting to Israel" (CO) must be
presented to Israel Customs. The certificate does not need to be
notarized or stamped by a Chamber of Commerce if the exporter is also
the manufacturer. Instead, the exporter should make the following
declaration in box 11 of the certificate:

"The undersigned hereby declares that he is the producer of the goods
covered by this certificate and that they comply with the origin
requirements specified for those goods in the United States -Israel Free
Trade Area Agreement for goods exported to Israel."

The actual forms are printed by a number of commercial printing houses
in the United States For further information on how to obtain them,
United States exporters should contact the United States Department of
Commerce Israel Desk Officer in Washington DC.

**3. Approved Exporter Status**

It is possible for exporters to apply for a blanket CO, or "Approved
Exporter" status. An "approved exporter" needs only to present an
invoice which substitutes for the CO, and which contains an "approved
exporter" number and a declaration that the goods comply with the origin
requirements. Certification and notarization are not necessary.

**4. "Approved Exporter" Authorization Procedures**

a\) A manufacturer or exporter who wishes to become an "Approved
Exporter" should complete a declaratory form and present it to: Export
Department, Israel Customs Services, 32 Agron Street, P.O. Box 320,
Jerusalem. Potential candidates are United States firms with total
annual exports to Israel of at least \$20 million who have an
unblemished record with the Israel Customs Services.

b\) Israel Customs will check whether the manufacturer or exporter
complies with the criteria and grant approval for "Approved Exporter"
status. The approved exporter will be given an identity number to be
stamped on all invoices. The approval is valid for six months after
which the exporter should receive an automatic extension from Israel
Customs. Exporters who do not receive an automatic extension from Israel
Custom, must terminate use of the approval.

5\. **Compliance Procedures for Approved Exporters**

a\) The "Approved Exporter" should stamp the invoice with the firm's
identity number and add the following declaration:

"The undersigned hereby declares that the goods listed in this invoice
were prepared in the United States of America and they comply with the
origin requirements specified for those goods in the United States -
Israel Free Trade Area Agreement for goods exported to Israel."

b\) Invoices involving mixed goods: Separate invoices must be prepared
for goods which do not comply with origin requirements and/or for which
approval to operate as an "Approved Exporter" has not been granted.

**B) Import Requirement for Dairy Products**

All milk products and their substitutes are within the non-regular
products group (see

annex 4). See annex 17 for import milk requirement.

Contact: Mr. Eli Gordon, milk specialist, Food & Nutrition Services,
Tel: 972-3-6270100, Ext 112.

[The Standards Institution of Israel (SII) has published the following
draft amendments for comments:]{.mark}

[Salty Cheeses -- SI1361 (December 2007)]{.mark}

[Soft White Cheese -- SI115 (January 2008)]{.mark}

[Fermented milk products -- SI285 (December 2007)]{.mark}

[]{.mark}

[A copy of the proposed draft amendments is available at the FAS post in
Tel Aviv:]{.mark}

[Email: <agtelaviv@usda.gov>]{.mark}

**C) Preserved Meat Products**

In June 2006, the Standards Institution of Israel published new standard
for Minced meat and minced meat products (SI 1188). The new standard
permits the selling of packed fresh minced meat in Israel. Till now it
was permitted to sell only packaged frozen minced meat.

Import requirements for the imports of preserved meat products are
detailed below.

The further documents should be submitted when applied for an import
license:

1\. Kosher certificate from the Chief Rabbinate of the State of Israel
(excluding imports to the Palestinian Authority).

2\. Product Composition

3\. Test results: Net weight

Water percentage

Fat percentage

Protein percentage

Vacuum test

4\. Preservative content

5\. Incubation test for 7 days 55C and 14 days 35C**.**

6\. Product code and explanation to the code.

7\. LACFC document for each size of package, filled up by the producer.

8\. Origin Certificate of the meat.

9\. An approval that the slaughterhouse is inspected by an authorized
authority.

10\. Veterinary Health Certificate that also refers to residuals and
heavy metals.

11\. Additional requirements from Preserved Beef:

-   Veterinary Health Certificate proving that the product is
    manufactured of cattle free of BSE.

-   Approval as for the age of the slaughtered cattle.

**D) Import of Wine and Alcoholic Beverages**

See detailed regulations and requirements in Annex 16.

Note: Appendix 2 of Annex 16 details the laboratory tests needed, prior
to submittance of import license.

**[E) Import of Plants and Their Products -- Import Permit]{.mark}**

[]{.mark}

[Importing plants and plant products into Israel, either commercially or
in passengers' ‎personal baggage, is subject to permission by the Plant
Protection and Inspection ‎\
Services (PPIS) with the Ministry of Agriculture. ‎Permits are required
for importing fresh produce, plants, plant products, seed, ‎propagation
material, and biotic material]{.mark}

[An import permit should be applied for on the proper form (according to
import type), submitted to the Import Department of the PPIS at Bet
Dagan, by mail or fax.\
The application should be submitted 45 days before the required date of
import.‎]{.mark}

**[Plants and plant products may not be brought into Israel ‎without a
permit issued by PPIS.]{.mark}**

[Information regarding import permits, phytosanitary requirements and
the proper way of filling the application, may be received from the
contact person.‎\
An Import Permit will be issued for an approved application.\
The Permit will include the import terms for the specific product,
additional importation terms, and requirements for ‎additional statements
-- all according to the PPIS decisions. The statements should appear in
the health certificate accompanying the shipment from the country of
origin. ‎\
When ordering vegetal material from abroad, a copy of the Import Permit
should be sent to the suppliers, so that they are able to comply with
all the conditions specified in that Permit.‎\
In case the application for Import Permit is denied, a denial letter
will be sent, specifying  the reasons for the decision.‎]{.mark}

[]{.mark}

[**Import Permit for fresh produce, plants and plant products**]{.mark}

[Application for Import Permit of plants (propagation material except
seed, potted  plants, etc.), fresh produce (fruits, vegetables, spices,
flowers, ornamental  branches), and plant products like dried flowers
and ornamental branches, growth substrates, dry spices, nuts, etc.,
should be submitted on the proper form.]{.mark}

[]{.mark}

[**Import Permit for seed\
**An Import Permit for Seed is issued for seeds intended for growing and
multiplication of:‎\
• Vegetables\
• Field crops\
• Flowers\
• Spices\
• Trees\
• Ornamental plants]{.mark}

[]{.mark}

[Application should be submitted on an "Application for the Import of
Seed" form.‎\
When applying for the import of vegetables and field crops, the variety
name must be ‎specified. An application for a variety that does not
appear in the "List of Varieties ‎Permissible to be sold in Israel" must
be approved first by the proper bodies -- the Extension Service of the
Ministry of Agriculture, and the Seed and Nursery Stock ‎Certification
Service of the PPIS.‎\
]{.mark}

[**Import Permit for biotic material‎\
**The term "Biotic Material" includes invertebrate organisms (insects,
nematodes, worms, etc.), microbes, fungi, viruses and soil.‎\
The importation of such material is forbidden by the Plant Protection
Law, Regulations for Importation of Plants -- 1970, due to the risk
involved of irreversible damage to man, to agriculture or to the
environment. It is possible, however, to apply for a permit to import
biotic material from a proven and reliable source, under restrictive
conditions and in a limited amount, for purposes of research and
development.‎ Application should be submitted on a special form.‎]{.mark}

**F) Grain Import**

The Plant Protection and Inspection Services (PPIS) published a list of
procedures for the import of feed for animals:

The following certificates are required for the purpose of releasing the
shipment from the border station: A) "Request to import feed for animals
and its products" (PPIS certificate)

; B) Import Data: grain kind, name of the ship, country of origin, name
of the importer and name of the producer; C) The shipment must be
accompanied by a Quality and Health certificates which were issued by
authorized foreign Laboratories. The certificates must contain the
following: 1) Quality Requirements: Including label indicating the name
of the product, percentage of wetness, net weight of the product, whole
grains percentage, foreign material percentage; 2) Health Requirements:
According to the National Maximum Residue Limits. This list is based
whenever appropriate on the Codex Alimentarius limits. The health
certificate should include the following data: level of pesticides,
fungicides, steaming material, heavy metals, and radio activate
radiation.

D\) Certificate of origin; E) Importer Statement if the feed for animals
is containing genetically modified organisms; F) Importer statement that
he or someone on his behalf has a warehouse for the purpose of storage.

The quarantine inspector will check the shipment and the accompanied
certificates at the port of entrance, and will test for aflatoxins. In
addition, the inspector will send a sample of the shipment to the Plant
Protection and Inspection Services (PPIS) laboratory for further
examination. The shipment will be released after the inspector finishes
all his tests. In case of missing certificates or unsuccessful test
result, the shipment will be held back at the port for further
assessment.

**G) Imports of Gelatin Made of Bovine or Other Products Containing**

#  Gelatin

1.  Import from countries which are highly unlikely to present a BSE
    risk: imports of gelatin and other products containing gelatin
    allowed under the Israeli Food Control Services regulations.

2.  For countries who are unlikely, but a BSE risk cannot be excluded.
    Import of gelatin and products containing gelatin allowed. However,
    a veterinary certificate is required which must state the following:
    the origin of the gelatin is cows that were not infected by BSE.

> 3\. Gelatin Imports, and Products that Contain Gelatin, from Countries
> with a Risk for BSE
>
> but it does not exist yet or exist in several cases: Gelatin imports
> from these countries
>
> are possible under the following conditions:

A.  The gelatin manufacturing plant works under a HACCP inspection
    system.

B.  The shipment is accompanied by a Veterinary Health Certificate that
    contains the following:

-   Approval that the bones, which were used as raw material are not
    bones of the skull, vertex, head, spine or vertebra, or a written
    approval that the gelatin was produced of hides of cows free of BSE.

-   Approval that the manufacturing process of the gelatin contains the
    following steps:

    a.  Steam wash and fat removal,

    b.  Demineralization by acids,

    c.  Long treatment with Alkaline agents,

    d.  Sterilization (at 138°C for at least 4 seconds) or a different
        process that monitors the bacterial contamination level.

    e.  Labeling.

> 4\. Import from countries with BSE risk confirmed at a high level is
> allowed under the following conditions:

• Veterinary certificate as mentioned in the previous paragraph 3/B.

• The origin of the gelatin was produced in a BSE free country.

> 5\. No import of gelatin is allowed from Portugal and England.

**H) Organic Food and Agricultural Products**

The Israeli organic food market is valued at \$50 million annually
(including exports). Of the total local organic production, 80 percent
(\$40 million) is for export and the remainder for the local market.
Recently the Israeli parliament approved an organic law (S.I. number-
1315). Official inspectors will inspect all organic food products. In
addition, the local organic planted area and organic livestock will be
inspected. Labeling of all organic food products is required.

[In August 2006, the PPIS published the "National Standard for
Organically Grown Plants and Their Products"]{.mark}

[This Standard is an updated version of the Israeli Standard published
in 2001. The standard applies only to organic produce of plant origin
and is in compliance with EEC Regulation 2092/91 and its amendments. Its
international compatibility enables the Israeli organic fresh and
processed products to be in compliance with agreed international
criteria and thus, guarantee safe and credible organic production for
export and for the domestic market.]{.mark}

[]{.mark}

[The updated Standard clearly defines the minimum requirements for
organic produce and products of plant origin, and for their labeling
with the word "organic" and with the organic logo. It also defines rules
for the use of logos of Inspection Bodies accredited by the PPIS to
control organic production in accordance with this Standard.]{.mark}

[This Standard is an official and obligatory document, aimed at ensuring
standardized implementation of the organic agriculture objectives
by:]{.mark}

-   [Enhancing biological activity within farm systems;]{.mark}

-   [Preservation and improvement of soil fertility for future
    generations;]{.mark}

-   [Maintaining, as far as possible, a closed production cycle;]{.mark}

-   [Reduction of agriculture-caused environmental pollution;]{.mark}

-   [Minimizing the use of non-renewable natural resources;]{.mark}

-   [Protecting the natural environment and preserving it.]{.mark}

[]{.mark}

[The Standard provides an efficient and recommended working tool for
organic production designated for export as well as for the domestic
market.]{.mark}

[]{.mark}

[PPIS Organic Standard -
<http://www.moag.gov.il/NR/rdonlyres/9030C248-0339-493C-B47C-F60E1C8458DB/213/OrganicStandardPlantsEnglishAugust06.doc>]{.mark}

[]{.mark}

**[I) Botanical Names]{.mark}**

[]{.mark}

[As part of the import procedure of import of plants and their products,
a phytosanitary certificate is required. It is very important to use the
correct botanical names.]{.mark}

[Botanical Names - Hebrew-Latin-Common:
<http://www.ppiseng.moag.gov.il/NR/rdonlyres/398FC077-747F-4206-8397-47B5C4B1DA32/1155/PlantNamesOctober2004.pdf>]{.mark}

# Appendix I: Government Regulatory Agency Contacts 

**[Food Control Service]{.underline}**

**[Ministry of Health]{.underline}**

12 Ha'arba'a St.

64739, Tel Aviv

Israel

Web site: <http://www.health.gov.il/english/>

Contact: Ms. Raya Boyarski

Tel: 972-3-6270112

Fax: 972-3-6270126

Director and Milk Products Import Specialist: Contact: Mr. Eli Gordon:
Tel: 972-3-6270136

**[Israel Veterinary and Animal Health Services (IVAHS)]{.underline}**

Web Site: <http://www.vetserveng.moag.gov.il/vetserveng>

Ministry of Agriculture

P.O. Box 12

50250, Bet Dagan

Israel

Contact: Dr. Moshe Chaimovich, Director. E-mail: <mosheh@moag.gov.il>

Tel: 972-3-9681614, 972-3-9690871

Fax: 972-3-9681641, 972-3-9681746

**[Import & Export Veterinary Division]{.underline}**

Chief Import & Export Veterinary Officer Dr. Med. Vet. Roni Ozari

Tel: 972-3-9681649, Fax: 972-3-9605194. E-mail: <ronio@moag.gov.il>

**[Plant Protection & Inspection Service (PPIS)]{.underline}**

P.O. Box 78

50250, Bet Dagan

Israel

Contact: Ms. Miriam Freund, Deputy Director

Tel: 972-3-9681561

Fax: 972-3-9681582

E-mail: <miriamf@moag.gov.il>

Web Site:
[www.ppis.moag.gov.il/PPIS/SiteEnglish/SiteinEnglish/](http://www.ppis.moag.gov.il/PPIS/SiteEnglish/SiteinEnglish/)

**[Standards Institution of Israel]{.underline}**

42 H. Levanon St

69977, Tel Aviv

Israel

Web Site: [www.sii.org.il](http://www.sii.org.il/)

General Information: E-mail: <vered@sii.org.il>

Tel: 972-3-6465154

Fax: 972-3-6419683

**Annex 2: New Food Registration Procedure**

**Ministry of Health Food Inspection Services Public Health Services**

**OFFICIAL WORK PROCEDURES**

DATE: 22 December, 2005 Effective from: 19 February, 2006

1.  **General\
    **The following is designed to set out the procedures for
    registering a new food.

2.  **Purpose\
    **To organize the clear, orderly and systematic registration of a
    new food and the updating of the New Foods Register. This procedure
    creates proper rules and regulations for registering a new food. Its
    purpose is to provide information as to designation of authority and
    operational responsibility. **\
    **

3.  **Principles\
    -** The Director, based on recommendations of the New Food
    Committee, decides whether to register a new food (Para 6.5 below)
    **\
    -** No document will be issued under the authority of the Food
    Inspection and Nutrition Services for a new food or for a food
    containing a new food ingredient, whether a permit, a license,
    preliminary authorization to import or their equivalents, in
    contradiction to these procedures.

4.  **Users**

    -   The staff of the Food Inspection and Nutrition Services

    -   The New Food Committee members (Para 6.5 below)

    -   The Unit for Risk Assessment in Food and Nutrition (Para 6.6
        below)

    -   All applicants to register new foods

    -   Anyone wishing to manufacture, to sell or to import a new food

5.  **Scope**\
    This procedure applies to the staffs of the Food Inspection and
    Nutrition Service and of the New Food Committee

6.  **Definitions\
    6.1 New Food**\
    Any food or ingredient (other than exceptions noted in paragraph
    6.2) that has not been in significant use in Israel and belongs to
    one of the following groups:\
    \
    **6.1.1 Change in primary structure (A)\
    **A food or food ingredient containing a new molecular structure or
    which has undergone an intentional change in its primary structure
    at the molecular level, including genetically modified organisms
    (GMO)**\
    **

    2.  **New source (B)**

> A food or ingredient that has been isolated or contains plants,
> animals, micro-organisms, fungi and algae (except enzymes), that does
> not have a lengthy history of safe human consumption\
> \
> **6.1.3 New Process (C)\
> **A food or ingredient whose nutritional value, metabolism or
> undesirable material content level have changed significantly in a new
> manufacturing process (except cleaning and disinfections). **\
> **\
> **6.2 New food -- exceptions\
> **New food does not include nutritional additives or their
> ingredients, food additives, flavor and aroma enhancers, food cleaning
> and disinfecting processes and processing aids.\
> \
> **6.3 Registration of a new food\
> **The procedure under which the Director registers a new food in the
> New Foods Registry.

4.  **New Foods Registry**

> A list, compiled by the Director of the Ministry of Health, of new
> foods that are allowed to be sold in Israel, and the conditions for
> their use. The list is updated periodically and is available for
> public inspection in the offices of the Food Inspection and Nutrition
> Services.
>
> **6.5 New Food Committee**
>
> A committee appointed by the Director and comprised of staff members
> of the Food
>
> Inspection and Nutrition Services. The necessary quorum for passing a
> resolution, is the
>
> presence of two-thirds of the committee membership.

6.  **Unit** **for the Assessment of Risk in Food and Nutrition**

> A unit in the Food Inspection and Nutrition Services that carries out
> risk assessments.

7.  **List of Authorized Bodies**

> The list of bodies or institutions throughout the world that are
> authorized by the Director to carry out food risk assessments is
> updated periodically:

-   The European Communities/EFSA

-   U.S.F.D.A./USDA (FSIS)

-   Health Canada

-   ANZFA -- Australia and New Zealand Food Authority/\
    FSANZ Food Standards Australia New Zealand

-   Japan -- Department of Food Safety, Ministry of Health

-   WHO/FAO CODEX ALIMENTARIUS Expert Committees

> **6.8** **The Director\
> **Director of the National Food Inspection and Nutrition Services or a
> person so authorized.

1.  **Statutory basis\
    **7.1 Public Health Ordinance (Food) (New Version), 5743 -- 1983

7.2 Commodities and Services Control Order (Food Quality),\
5718 -- 1958.\
\
**8. The Method\
\
8.1 Initiative to register a new food\
**

**8.1.1** Any person, company or organization may apply to register a
new food.

**8.1.2** The staff of the Food Inspection and Nutrition Services is
authorized to update the Registry of New Foods according to the progress
of legislation in developed countries or as a result of new information
abut a specific new food. (In relation to paragraph 8.4).

> **8.2 Details to be submitted in an application for registration of a
> new food\
> \
> **Applications for registration of new foods shall be sent by mail to
> The Director of the Food Inspection and Nutrition Services, 12
> Ha'Arba'a St, 61203 Tel Aviv. P. O. Box 20301.
>
> Applications shall contain the following:
>
> **8.2.1 Application to register a new food\
> a.** An application form: "Request to Register a New Food", Annex A.
>
> **b.** Form "Legislative Status of a New Food" -- Annex B.\
> **c.** Additional requirements regarding new foods, according to the
> type of food -- Annex C.
>
> **8.3 Method of handling an application to register a new food**
>
> **8.3.1** Within three weeks of receipt of the application, the
> secretary of the New Food Committee will inform the applicant of its
> receipt, and request the completion of any missing details as
> necessary.\
> **8.3.2** Treatment of an application to register a new food.

**Figure 1. Treatment of the registration of a new food.**

> **[EXAMINATION OF LEGAL STATUS -- DOES IT HAVE 2
> APPROVALS?]{.underline}**

**\| \|**

**YES \| \| NO**

**\|\-\-\-\-\-\-\-\-- New Food Committee
**\-\-\-\-\-\-\-\-\-\-\-\-\--**\| \| \^ V**

**\| \^ CONSULTATION V V \^ V**

**RECOMMANDATION \|\<\< \< \< \< \< \< \< \< \|**

**\| \|**

**\|\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \|**

**\|**

**\|**

**\|**

\|

  -----------------------------------------------------------------------
  **[DIRECTOR'S DECISION]{.underline}**

  -----------------------------------------------------------------------

\| \|

**AFFIRMATIVE \_\_\_**\_\_\_ **NEGATIVE \_\_\_**

**\| \| \|**

**\| \| \|**

\| \| \|

**UPDATE NEW \-\-\-\-\-\-\-\-\-\-\-- \-\-\-\-\-\-\-\-- NOTIFY
\-\-\-\-\-\-\-\-\-\--**

**FOOD REGISTRY APPLICANT**

The secretary of the New Food Committee shall check the legal status of
the new food.

If the new food is approved by at least two institutions on the List of
Authorized Bodies in paragraph 6.7 above, the application for a new food
will be considered under paragraph 8.3.2 (a). If it does not, it will be
considered under paragraph 8.3.2 (b).

> **8.3.2 (a)** If the new food in the application conforms to the
> specifications in the list of authorized institutions:
>
> **a.1** The application will be sent for consideration by the New Food
> Committee.
>
> **a.2** The Committee will recommend to The Director to either approve
> or reject the application. In addition, the Committee may request
> additional information from the applicant, if required. Where doubt
> exists or in irregular cases, the Committee may send the application
> to the Unit of Risk Assessment in Food and Nutrition for its
> consideration.
>
> **a.3** The application to register new food will be treated according
> to The Director's decision to register or to reject the new food.
>
> **a.3.1** If The Director decides to register the new food in Israel,
> he will notify the applicant in writing of the registration, and of
> the conditions, including the uses of the new food, required warnings
> and labeling requirements if they exist.
>
> **a.3.2** If The Director decides to reject the application, he will
> explain his reasons in writing to the applicant.
>
> **a.4** The New Food Registry will be updated accordingly.
>
> **a.5** The duration of the application treatment -- up to six months
> from the day of its full submission, according to the legislative
> status of the new food.
>
> **8.3.2 (b)** If the new food in the application does not fit the
> criterion of approval by two institutions on the List of Authorized
> Bodies, then
>
> **b.1** The New Food Committee will pass the application to the Unit
> for Risk Assessment in Food and Nutrition for its consideration.
>
> **b.2** The Unit for Risk Assessment in Food and Nutrition will
> recommend either to accept or to reject the new food. Its
> recommendation shall be passed to the New Food Committee that will
> proceed according to paragraphs a.2 -- a.4.
>
> **b.3** The duration of the treatment of the application -- up to one
> year from the submission of the complete application, according to the
> legislative status of the new food.
>
> **8.3.3** The secretary of the New Food Committee will publish the
> decision with respect to the registration of the new food according to
> paragraph 8.6.

4.  **Updating of the New Food Registry in instances when no new
    registration applications exist (para 8.1.2)\
    **In those cases when a decision is made to update the Registry
    following receipt of new information on a specific new food, the
    handling of the updating of the Registry shall be as set out in
    paragraphs 8.3.2 and 8.3.3.

> **8.5 Criteria governing the addition of new foods to the New**
>
> **Food Registry\
> **A new food may be added to the New Food Registry under the following
> conditions:\
> - The new food must meet the safety requirements set out for food
> products.\
> - The new food and its manufacture must meet all requirements of the
> law.\
> - The new food must conform to specifications and standards of hygiene
> governing food.
>
> \- The new food must not mislead the consumer.
>
> **8.6 Publication of the New Food Registry updates**

1.  In the event of an updating of the Registry, notice should be sent
    to the Regional Ministry of Health Offices, the staff of the Food
    Inspection and Nutrition Services, the director of the Laboratory
    Division, the Manufacturers' Association and the Federation of
    Chambers of Commerce. A notice should be posted on the Food
    Inspection and Nutrition Services' website (URL --
    [www.health.gov.il](http://www.health.gov.il/) ).

2.  The updated Registry shall be found at the offices of the Food
    Inspection and Nutrition Services.

**8.7 Cancellation of the registration of a new food**

> **8.7.1** The Director may cancel the registration of a new food in
> the Registry of New Foods:\
> **\
> a.** In the event that information has been received indicating that
> the new food may endanger public health.\
> \
> **b.** If the conditions and requirements appearing in the notice of
> registration are not met, including labeling requirements.**\
> \
> 8.7.2** In the event that The Director decides to cancel the
> registration of a new food, he/she has the authority to halt its
> production, importation and sale, and to execute a recall, if
> necessary.

**ANNEX A**

> **[APPLICATION TO REGISTER A NEW FOOD]{.underline}**
>
> **The New Food Committee**
>
> **The Food Inspection and Nutrition Services**
>
> **Ministry of Health**
>
> **A. [Applicant's Details]{.underline}**
>
> **Name and position of applicant
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **Name of company/organization
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **I.D. No.\_\_\_\_\_\_\_\_\_\_\_\_\_\_ VAT No. / Company No.
> \_\_\_\_\_\_\_\_\_\_\_\_**
>
> **Address
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **Fax: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **Phone: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **e-mail:
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **Attach copies of applicant's identity card, VAT registration
> certificate or Registrar of Companies certificate.**
>
> **B. [Certification of authenticity of documentation and
> signatures]{.underline}**
>
> **I,
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ ,
> representing**
>
> **Given name and surname**
>
> **\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_,
> undertake and**
>
> **Name of Organization**
>
> **ensure with my signature that:**
>
> **1. I am aware that presentation of false information and/or**
>
> **concealment of relevant information are criminal acts.**
>
> **2. All of the following information is submitted as an integral part
> of our application to the Food Inspection and Nutrition Services of
> the Ministry of Health for the registration of a new food or
> ingredient.\
> **
>
> **3. The information submitted is, to the best of my knowledge,
> complete and correct.**
>
> **Date: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Signature:
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **\* When there is more than one new ingredient in a given product,
> this document, and all other Annexes attached, should be completed for
> each new ingredient separately.**
>
> **[C. Application Details]{.underline}**
>
> **[Type of food/new ingredient]{.underline}**
>
> **\_\_\_ Plant \_\_\_ Animal \_\_\_\_ Micro organism**
>
> **[\_\_]{.underline} Funghi or algae \_\_\_ chemical compound or
> preparation**
>
> **[Groups]{.underline}**
>
> **A. \_\_\_ Molecular transformation, including genetic (GMO)**
>
> **B. \_\_\_ New source C. \_\_\_ New process**
>
> **Name of new food
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
>
> **Description of new food, including information on the nature of the
> product, its development, its manufacture, preparation, packaging and
> storage.**
>
> **Description of the main change (if there is one)**
>
> **Description of the proposed use of the new food**
>
> **Product formulation
> \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**[ANNEX B]{.underline}**

**[LEGISLATIVE STATUS OF THE NEW FOOD]{.underline}**

**A. Name of new food/ingredient
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**Synonyms
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**B. 1. Has undergone a risk assessment by an Authorized Body: yes/no**

**Name of body \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Year \_\_\_\_\_\_**

**Source in literature:
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**ADI/TDI etc. if any:
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_ Documentation attached.**

**B. 2. Approved in the EU yes/no \_\_\_\_**

**Title of Directive
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**Page \_\_\_\_**

**\_\_\_\_ Documentation attached.**

**B. 3. Approved in the U.S.A. yes/no \_\_\_\_**

**Source in literature
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_ Documentation attached.**

**B. 4. Other approval**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_ Documentation attached.**

**B. 5. Other approval**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**\_\_\_\_ Documentation attached.**

# ANNEX C

**[ADDITIONAL REQUIREMENTS OF NEW FOODS ACCORDING TO THE TYPE OF NEW
FOOD]{.underline}**

**A. [CHANGE IN PRIMARY STRUCTURE -- (]{.underline}SEE PARAGRAPH 6.1.1
OF OFFICIAL WORK PROCEDURE)**

**A1. [GENETICALLY MODIFIED ORGANISM (GMO)]{.underline}**

**Definition; A Genetically Modified Organism -- A plant, animal, micro
organism, fungus or alga related to food or destined for human
consumption, that has undergone genetic transformation by methods of
genetic engineering.**

**1. Requirements in addition to two approvals provided by organizations
on the List of Authorized Bodies. These should be attached to the
application for registration in Israel of a genetically modified
organism.**

**a. Description of the genetic transformation and its nature, in
addition to full data on consumption and the possible effects on
humans.**

**b. Professional literature on the results of experiments on the
genetically engineered organism and its uses outside of Israel.**

**c. Details of the method proposed for detecting the genetically
engineered organism in food, including a sample of the engineered
material.**

**d. Additional data, as required by The Director, including tests in a
recognized laboratory.**

**2. Additional requirements of items to be attached to the application
form for a new food that has not received two approvals from the List of
Authorized Bodies, or any approval at all.**

a.  **Description of the genetic transformation and its nature, in
    addition to full data on the possible effects on humans.\
    **

b.  **A complete toxicology file.\
    **

c.  **1. In the case of an organism that was developed outside of
    Israel, a report on experiments with the GMO and its uses abroad.\
    2. In the case of an organism that was developed in Israel, a report
    on the experiments run on the GMO and on its uses in Israel. A
    license from the Director General of the Ministry of Agriculture
    according to section 7-a of the Seed Regulations (Engineered Plants
    and Organisms, 5762 -- 2002).\
    **

d.  **Details of the method proposed for detecting the genetically
    engineered organism in food, including a sample of the engineered
    material.\
    **

e.  **Presentation of a permit, if one exists, from an authorized body
    (a government body in the country, that is legally authorized to
    issue such a permit) in countries in which the genetically
    engineered organism was approved for use and was found fit for human
    consumption. Any limitations on consumption should be noted.\
    **

f.  **Additional data, as required by The Director, including tests in a
    recognized laboratory.**

**A2. [NEW COMPOUNDS OR CHEMICAL PREPARATIONS]{.underline}**

**a. General information on the compounds and their technical
specifications**

**a.1. Chemical name (according to the rules of nomenclature, if
possible)**

**a.2. Trade name\
a.3. CAS number, if it has one.**

**a.4. Compound characteristics, such as: structure, molecular weight,
physical state, color etc.**

**a.5. Spectroscopic data**

**a.6. Degree of purity**

**a.7. Solubility**

**a.8 The nature of the compound, e.g. protein, fatty acid, sugar,
etc.**

**a.9. Any other relevant data**

**b. Analytical method for identifying the compound in food**

**c. History of its use as a food or as a food ingredient in food in the
world (if such a history exists)**

**c.1. Food products on the world market that contain the new compound**

**c.2. History of its medical use (if one exists)**

**c.3. Limitations on use and consumption (if they exist)**

**c.4. If no history was found on the use of the compound as a food or
as a food ingredient, the applicant should note all information sources
searched.**

**d. Known pharmacological effects (if any)**

**d.1. Active mechanism and symptoms of overexposure to the new
compound.**

**d.2. The active ingredient or ingredients in the compound and their
activity.**

**d.3. Interaction with medications.**

**d.4. Interaction with other materials in the environment, such as food
ingredients.**

**[B. A NEW SOURCE]{.underline} (SEE SECTION 6.1.2 OF OFFICIAL WORK
PROCEDURE)**

**[B1. PLANTS]{.underline}**

**a. Methods to ensure the plant's identity and prevent contamination**

**a.1. Scientific name and synonyms (including genus and species,**

**family, division (phylum) and order)**

**a.2 Commercial name and synonyms**

**a.3 Other species also known by these names and that can create
confusion.**

**a.4. Identification methods that can prevent confusion in the
production of the product.**

**a.5 Plant parts intended for use as food or as ingredients.**

**b. Certificate of Free Sale (if there is one).**

**c. History of its use as a food or as an ingredient (if there is
one).**

**c.1. Food products in the world market that contain the new
ingredient.**

**c.2. History of medical use (if it exists).**

**c.3. Limitations on use and consumptions (if they exist).**

**c.4. If nothing was found on the history of its use as food or an
ingredient, all sources of information checked should be noted in
detail.**

**d. Known pharmacological effects**

**d.1 Activity mechanism and symptoms of overexposure to each
ingredient.**

**d.2. Active ingredient or ingredients found in the product. For
example, it is possible to cite "Active principle and other chemical
components" as appears in decisions of the Council of Europe (COE) to
approve natural materials for foods.**

**d.3. Interactions with medication or other materials.**

**e. If the application refers to a concentrate or an essence, the
following should also be referred to:**

**e.1. Description of the extraction process, including:**

**e.1.1 Solvents and other materials employed.**

**e.1.2 Environnemental conditions: temperature, pressure, etc.**

**e.2. Chemical analysis of the final essence, including\
e.2.1 All materials and reagents employed in the extraction process**

**e.2.2 All active components of the raw material for the essence.**

**[B2. ANIMALS]{.underline}**

**a. Methods to ensure identification of animals**

**a.1. Scientific name and synonyms (including species, genus, family,
order, division)**

**a.2. Commercial name and synonyms**

**a.3 Other livestock species known by these same names (that might
cause confusion)**

**a.4. Methods for differentiating among the various species, to prevent
confusion**

**a.5. Description of the animal and designation of the parts intended
for consumption**

**b. Certificate of Free Sale (if one exists)**

**c. History of its use as food or as a food ingredient**

**c.1. Food products in the world market that contain the new ingredient
or are based on the animal.**

**c.2. Limitations on use and consumption (if they exist).**

**c.3. History of medical use (if it exists).**

**c.4. If nothing was found on the history of its use as food or an
ingredient, all sources of information used should be set out in
detail.**

**d. Known pharmacological effects**

**d.1 Activity mechanism and symptoms of overexposure to each new
ingredient**

**d.2. Active ingredient or ingredients found in the product**

**d.3. Interactions with medication or other materials**

**B3 [MICRO ORGANISMS OR FUNGHI OR ALGAE]{.underline}**

**(Note: The intention is to include any living organism that does not
fall into the**

**definition of a plant or an animal but is related to food and is
intended for**

**consumption.)**

**a. Methods to ensure the identification of the micro organism, fungus
or alga**

**a.1 Scientific name (including species, genus, family, order and
division)**

**a.2 Commercial name and synonyms**

**a.3 Please list "relatives" that serve as food, if any**

**a.4 Other species known by these same names (that might cause
confusion)**

**a.5 Methods for differentiating among species to prevent possible
confusion in the course of the production process**

**b. General information on the micro organism, fungus or alga**

**b.1 Requirements, such as environmental conditions, propagation,
mortality.**

**b.2 Characteristics, such as morphology, gram staining, motility, pH
resistance.**

**b.3 Methods for identification of the micro organism, fungus or alga
in food.**

**c. History of its use as a food or food ingredient in the world (if it
exists).**

**c.1 Food products on world markets that contain the micro organism,
fungus or alga**

**c.2 History of its medical use (if any)**

**c.3 Limitations of use or consumption (if any)**

**c.4 If nothing was found on the history of its use as food or an
ingredient, all sources of information used should be noted in detail.**

**d. Information on toxicity of the micro organism, fungus or alga**

**d.1 Toxicological or pathogenic effects of the micro organism, fungus
or alga to mammals, including humans**

**d.2 Detailed list of all toxins (if any), including: type of toxin,
toxicity level, when and where it is created and any other relevant
information.**

**e. The status of the micro organism, fungus or alga**

**e.1 Please describe in detail the physical state of the micro
organism, fungus or alga in the food, i.e. whether it is live, dead, or
not found in the final product.**

**e.2 In the event that the micro organism, fungus or alga is live in
the food, please note its concentration in the final product.**

**e.3 In the event that the micro organism, fungus or alga are alive in
the food, please describe the potential for their survival or
colonization in the intestines of mammals, including humans.**

**e.4 To the extent that there is beneficial activity for humans, please
describe the active ingredient and its activity.**

**e.5 In the event that there is activity of technological importance,
please describe the activity and the active ingredient.**

**e.6 Declaration as to the degree of cleanliness suitable for food.**

**e.7 The degree of purity of the culture and the steps required to
maintain the purity of the culture source from contamination, including
its genetic purity.**

**C. [NEW PROCESS]{.underline} (SEE SECTION 6.1.3 OF THE PROCEDURE)**

**[LIST OF PARTICIPANTS IN PREPARATION OF THE PROCEDURE]{.underline}**

**- Engineer Eli Gordon, Food Inspection and Nutrition Services**

**- Dr. Rina Versano, Food Inspection and Nutrition Services**

**- Dr. John Young, Food Inspection and Nutrition Services**

**- Dr. Yinon Yoni, Food Inspection and Nutrition Services**

**- Dr. Ziva Stahl, Food Inspection and Nutrition Services**

**- Engineer Anat Averbuch, Food Inspection and Nutrition Services**

**- Engineer Riva Gur Arie Sharon, Food Inspection and Nutrition
Services**

**Annex 3: Regular Products (may change in the future)**

+-------------+---------------+------------+--------------------------+
| **Group**   | **            | **Group**  | **Description**          |
|             | Description** |            |                          |
+-------------+---------------+------------+--------------------------+
| **1.        | 1.1 White     | **6.       | 6.1 Pressed              |
| White**     | chocolate     | Candies**  |                          |
|             | with          |            | candies.                 |
| **          | additions     |            |                          |
| Chocolate** | (almond,      |            |                          |
|             | raisin,       |            |                          |
|             | etc.).        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 1.2 White     |            | 6.2 Hard candies with    |
|             | chocolate     |            | flavors.                 |
|             | with cream.   |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 1.3 White     |            | 6.3 Hard candies filled  |
|             | chocolate     |            | with flavors.            |
|             | snack, with   |            |                          |
|             | cream.        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | White         |            | 6.4 Hard candies filled  |
|             | chocolate     |            | with chewing gum.        |
|             | candy, with   |            |                          |
|             | cream.        |            |                          |
+-------------+---------------+------------+--------------------------+
| **2. Milk** | 2.1 Milk      |            | 6.5 Toffee with flavors. |
|             | chocolate.    |            |                          |
| **          |               |            |                          |
| Chocolate** |               |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 2.2 Milk      |            | 6.6 Toffee filled with   |
|             | chocolate     |            | flavors.                 |
|             | with          |            |                          |
|             | additions     |            |                          |
|             | (almond,      |            |                          |
|             | raisins,      |            |                          |
|             | etc.).        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 2.3 Milk      | **7.**     | Other confectionery      |
|             | chocolate     |            |                          |
|             | snack, with   |            |                          |
|             | cream.        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 2.4 Milk      | **8.**     | Beverage flavors         |
|             | chocolate     |            |                          |
|             | candy, with   |            |                          |
|             | cream.        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 2.5 Milk      | **9.**     | Brown flavors            |
|             | chocolate     |            |                          |
|             | with cream.   |            |                          |
+-------------+---------------+------------+--------------------------+
| **3. Acrid  | 3.1 Acrid     | **10.**    | Dairy flavors            |
| Chocolate** | chocolate     |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 3.2 Acrid     | **11.**    | Fruit flavors            |
|             | chocolate     |            |                          |
|             | with          |            |                          |
|             | additions     |            |                          |
|             | (almond,      |            |                          |
|             | raisins,      |            |                          |
|             | etc.)         |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 3.3 Acrid     | **12.**    | Meat flavors             |
|             | chocolate     |            |                          |
|             | snack, with   |            |                          |
|             | cream.        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 3.4 Acrid     | **13.**    | Mint flavors             |
|             | chocolate     |            |                          |
|             | candy, with   |            |                          |
|             | cream.        |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 3.5 Acrid     | **14.**    | Nuts flavors             |
|             | chocolate     |            |                          |
|             | with cream.   |            |                          |
+-------------+---------------+------------+--------------------------+
| **4.        | 4.1 Chewing   | **15.**    | Tobacco flavors          |
| Chewing**   | gum with      |            |                          |
|             | flavors       |            |                          |
| **Gum**     |               |            |                          |
+-------------+---------------+------------+--------------------------+
|             | 4.2 Chewing   | **16.**    | Vanilla flavors          |
|             | gum filled in |            |                          |
|             | flavors       |            |                          |
+-------------+---------------+------------+--------------------------+
| **5.        | Starched      | **17.**    | Vegetables spices and    |
| Conf        | candies       |            | herbs                    |
| ectionery** |               |            |                          |
+-------------+---------------+------------+--------------------------+

  ----------------- ----------------- ----------------- -----------------
  **Group**         **Description**   **Group**         **Description**

  **18. Sugar**     18.1 White sugar  **31. Wafers**    31.1 Regular
                                                        wafers

                    18.2 Brown sugar                    31.2 Coated
                                                        wafers

                    18.3 Burnt sugar                    31.3 Filled
                                                        wafers

  **19.**           Cocoa powder                        31.4 Filled and
                                                        coated wafers

  **20.**           Mix for Ice cream **32.**           Crackers
                    (parve)                             

  **21.**           Sweet spreads     **33. Biscuits**  33.1 Regular
                    (like Nutella)                      biscuits

  **22. Chocolate   22.1 Regular                        31.2 Coated
  for cooking**     Chocolate for                       biscuits
                    cooking                             

                    22.2 Chocolate                      31.3 Filled
                    for cooking with                    biscuits
                    additions                           

                    22.3 Chocolate                      31.4 Filled and
                    for cooking with                    coated biscuits
                    cream                               

                    22.4 Candy        **34. Pasta       34.1 Dried pasta,
                    chocolate for     products**        based on durum
                    cooking                             

                    22.5 Snack                          34.2 Dried pasta,
                    chocolate for                       based on wheat,
                    cooking                             without durum

  **23. Milk        23.1 Milk         **35. Starch**    35.1 Wheat starch
  Chocolate for     Chocolate for                       
  cooking**         cooking                             

                    23.2 Milk                           35.2 Corn starch
                    chocolate for                       
                    cooking with                        
                    additions                           

                    23.3 Milk                           35.3 Potato
                    Chocolate for                       starch
                    cooking with                        
                    cream                               

                    23.4 Candy milk   **36. Wheat and   Wheat, Wheat
                    chocolate for     products**        flour, Matzot
                    cooking                             flour, Matzot,
                                                        Wheat products

                    23.5 Snack milk   **37. Bread and   37.1 White bread
                    chocolate for     products**        
                    cooking                             

  **24.**           Sweetening (like                    37.2 Black bread
                    sorbitol)                           

  **25.**           Sweetening (like                    37.2 Special
                    Aspartame)                          bread

  **26.**           Emulsifiers                         37.3 Sabbath
                                                        loaf, standard
                                                        and sweet

  **27.**           Emulsifying salts                   37.4 Rolls and
                                                        Bagels

  **28.**           Firming agents                      37.5 Muffins

  **29.**           Flavor enhancers                    37.6 Toasts

  **30.**           Glazing agents                      37.7 Croutons

                                                        37.8 Pastry
                                                        flakes

                                                        37.9 Pitta
                                                        (oriental bread)
  ----------------- ----------------- ----------------- -----------------

  ----------------- ----------------- ----------------- -----------------
  **Group**         **Description**   **Group**         **Description**

  **38. Halvah**    38.1 Sesame       **52. Desserts    52.1 Pudding mix,
                    halvah            and powder for    without gelatin
                                      desserts**        

                    38.2 Sesame                         52.2 Gels and
                    halvah with                         powders
                    additions                           

                    38.3 Other halvah **53. Processed   53.1 Dried fruits
                                      fruit and         
                                      vegetables**      

                    38.4 Other coated                   53.2 Sweated
                    halvah                              fruits

  **39. Cookies**   39.1 Regular                        53.3 Dried
                    cookies                             vegetables

                    39.2 Filled                         53.4 Sweated
                    cookies                             vegetables

                    39.3 Coated       **54.**           54.1 Canned
                    cookies                             fruits in syrup

                    39.4 Pizza        **55. Oiled/      55.1 Canned fruit
                                      salted/vinegary   and vegetables in
                                      vegetables and    vinegar
                                      fruits**          

                    39.5 Filled and                     Canned fruit and
                    coated cookies                      vegetables in
                                                        salt

                    39.6 Cakes                          Canned fruit and
                                                        vegetables in oil

  **40. Yeasts**    40.1 Instant      **56. Jams**      56.1 All kind of
                    dried yeasts for                    jams
                    baking                              

                    40.2 Other yeasts                   56.2 Confiture

  **41.**           Colors                              56.3 Fruit dainty

  **42.**           Flour treatment   **57. Sauces**    57.1 Vinegar
                    agents                              

  **43.**           Gelling agents                      57.2 Vinegary
                                                        sauces

  **44.**           Modified starches **58.**           Mustard

  **45.**           Raising agents    **59.**           Fillings and
                                                        coating for cakes

  **46.**           Stabilizers       **60.**           Acidity
                                                        regulators

  **47.**           Enzymes           **61.**           Anti foaming
                                                        agents

  **48. Non         48.1 soft drinks, **62.**           Preservatives
  alcoholic         carbonated                          
  beverages**                                           

                    48.2 Soft drinks, **63.**           Propellants
                    non carbonated                      

  **49.**           Beer, till 0.5%   **64. Snacks**    64.1 Snacks with
                    alcohol                             potatoes

  **50. Syrup**     50.1 Syrup with                     64.2 Snacks with
                    flavors                             cereals

                    50.2 Fruit syrup                    64.3 Snacks with
                                                        rise

                    50.3 Industrial                     64.4 Snacks with
                    syrup                               dried fruits

                    50.4 Syrup for                      64.5 Snacks with
                    Ice cream,                          nuts
                    drinks.                             

  **51.**           Powders for                         64.6 Snack with
                    making drinks                       soy protein

                                                        64.7 Granola
                                                        snacks

                                                        64.8 Snacks with
                                                        corn

  **Group**         **Description**   **Group**         **Description**

  **65.**           Rise and products **84.**           Antioxidants

  **66.**           Flavor and smell  **85.**           Humectants
                    materials                           

  **67. Coffee**    Instant coffee,   **86.**           Acids
                    ground coffee                       

  **68.**           Tea               **87.**           Bulking agents

  **69.**           Beans: Cocoa,     **88.**           Foaming agents
                    soy, coffee                         

  **70.**           Cereals flour,    **89.**           Thickeners
                    without wheat                       

  **71.**           Dried soy         **90. Juices and  90.1 Juices
                    products          nectars**         

  **72.**           Corn and products                   90.2 Nectars

  **73. Spices**    73.1 Mixed spices **91.             From fruits
                                      Concentrates**    

  **74. Fresh       74.1 Fresh fruits                   
  vegetables and                                        
  fruits**                                              

                    74.2 Fresh                          
                    vegetables                          

  **75. Dried       75.1 Dried soups                    
  soups**           with noodles                        

                    75.2 Fried soups                    
                    with rise.                          

                    75.3 Dried soups                    
                    with vegetables                     

  **76. Paste**     Sesame oil                          
                    (tahina), nut                       
                    paste                               

  **77. Dishes**    77.1 Instant                        
                    Noodles dish                        

                    77.2 Instant Rise                   
                    dish                                

                    77.3 Instant                        
                    cereals dish                        

  **78. Potato      Instant potato                      
  products**        powder                              

  **79. Oils**      Vegetables oils                     

  **80.**           Attar Oils                          

  **81.**           Morning cereals                     

  **82. Nuts and    82.1 All kinds of                   
  Seeds**           nuts                                

                    82.2 All kinds of                   
                    seeds                               

  **83.**           Anti caking                         
                    agents                              
  ----------------- ----------------- ----------------- -----------------

**[Annex 4: Non-Regular Products (may change in the
future)]{.underline}**

+-----------------------------------------------------------------------+
| ###### Group                                                          |
+-----------------------------------------------------------------------+
| 1\. Milk products, and milk products substitutes (crops)              |
+-----------------------------------------------------------------------+
| 2\. Meat and poultry products, and their substitutes (crops)          |
+-----------------------------------------------------------------------+
| 3\. Fish products, and their substitutes (crops)                      |
+-----------------------------------------------------------------------+
| 4 Food supplements: vitamins, minerals and herbs                      |
+-----------------------------------------------------------------------+
| 5\. Baby food                                                         |
+-----------------------------------------------------------------------+
| 6\. Eggs products                                                     |
+-----------------------------------------------------------------------+
| 7\. Canned food (under pH 4.5)                                        |
+-----------------------------------------------------------------------+
| 8\. Gelatin products, including products that contain gelatin         |
+-----------------------------------------------------------------------+
| 9\. Honey products                                                    |
+-----------------------------------------------------------------------+
| 10\. Other food products that have to be storage in low temperature   |
+-----------------------------------------------------------------------+
| 11\. Mineral water                                                    |
+-----------------------------------------------------------------------+
| 12\. Mushroom products                                                |
+-----------------------------------------------------------------------+
| 13\. The food and nutrition services have the final approval if they  |
| think                                                                 |
|                                                                       |
| that other products are not regular                                   |
+-----------------------------------------------------------------------+
| 14\. Food that was exported, but was returned to Israel.              |
+-----------------------------------------------------------------------+

# Annex 5: Food Import Procedures

STATE OF ISRAEL

MINISTRY OF HEALTH FOOD CONTROL

TEL AVIV

IMPORTATION OF FOOD PRODUCTS

Applications to import food products will be accepted by mail only,
addressed to the Ministry of Health, Food Control Administration, 14
Ha'arba'a St., Tel Aviv 61203.

The Food Control Administration will answer to importers' questions by
telephone only between 9:00 and 12:00 on Sundays, Tuesdays and
Thursdays.

**[For imported food products and following items must be submitted to
the Food Control Administration:]{.underline}**

1\. A photograph of a sample package as sold abroad.

2\. Results of laboratory analysis in two copies:

a\. [Products for which an Official Standard or legal order
exists.]{.underline}

Laboratory results must conform with the specifications of the Official
Israel Standard or order.

b\. [Products for which there is no Official Standard or
order.]{.underline}

Laboratory findings must conform with existing relevant general
standards.

[For example]{.underline}: the Official Standards for processed fruit or
vegetables.

General Standards are:

IS 136 - tin cans

IS 143 - fruit or vegetable products preserved by heat treatment

IS 926 - fruit or vegetable products preserved with preservatives

Where a general standard for the product does not exist, laboratory
findings must be produced in accordance with the composition of the
product, including chemical and microbiological analyses.

The findings of the processor's plant laboratory must refer to the
production date of the production date of the product, and the analysis
date must not be more than six months earlier than the date of
submission of the application.

Supplementary analyses will be requested, where required.

In principle, the findings from either the plant laboratory abroad or a
food laboratory in Israel may be submitted.

c.  For preserved food products with low acidity, i.e. pH 4.6 or higher,
    and with water activity (aw) of more than 0.85, a document detailing
    the production process must be produced (see Annex 4 attached).

    3\. [Food supplements: vitamins, minerals and herbs.]{.underline}

a\. Where the product name indicates a vitamin or mineral, e.g. Vitamin
A, Vitamin C, Calcium, the product may be imported through the
Pharmaceutical Department of the Ministry of Health.

b\. A food product with added vitamins and/or minerals in Quantities of
up to 2 RDA is considered a food product.

e.g. beer yeast - Vitamin B1 (3 mg Vitamin B1).

Quantity of Vitamin B1 - 1.5 mg - 1 RDA, 2 RDA - 3 mg.

A product such as rose hip or fish liver, for which no vitamin or
quantity is indicated, is regarded as a food product.

c\. A list of admissible herbs is available from the Food Control
Administration. Israeli standards may be obtained from the Standards
Institution, 42 Haim Levanon St., Tel Aviv,

Tel: 972-3- 646-5154. Regulations and orders may be obtained from stores
selling legal publications.

No therapeutic properties should be attributed to food products.

No descriptive phrases should be indicated on the product e.g.:
\"pure,\" \"high quality,\" etc.

4\. When submitting an application requesting authorization to import
food products, the

importer or his representative must fill in an application form (sample
attached) in duplicate.

A separate application form must be filled in for each food product or
identical group of products.

The purpose of the form is to allow follow-up of the import licensing
procedure, as well as to ensure that all the requirements that apply to
the importer have been met, including payment for the license.

The importer must attach a confirmation of payment when sending his
application.

Payment is charged for each product.

> Payment is at present \$80 U.S. and is adjusted twice a year in
> accordance with the rise in the Consumers Price Index.

Payment must be made through the Postal Bank only, according to the
following details:

Postal Bank account number: 0-03807-9.

Name of account: Ministry of Health, Food Control Administration,
Jerusalem.

Import licenses that have lapsed must also be renewed only through the
post, as stated above. The original payment slip and application form.
This is continent on the food products for which the lapsed
authorization was granted, not having undergone any change.

CLEARANCE OF IMPORTED FOOD PRODUCTS FROM QUARANTINE STATION.

The importer must submit the following documents to the quarantine
station of the Ministry of Health in order to clear an imported food
product:

a\. Food import license, including all annexes, registered with the Food
Control Administration.

b\. Supplier's invoice.

c\. Customs entry form.

d\. Results of laboratory analysis.

All food products imported into Israel must be accompanied by the
processor's laboratory analysis, referring directly to the imported
consignment.

All laboratory results must be signed, with the name of the signatory
and his position. The signatory must belong to the laboratory, or be a
production or plant manager.

The results of the analysis must refer to the following findings:

Microbiological

Chemical/physical

Product safety, such as:

Pesticides

Heavy metals

color and mycotoxins

Organoleptic

Entomological

All depending on the products and taking into consideration the relevant
standard, regulation or order.

All the laboratory results must be submitted to the quarantine station
for purposes of clearing the consignment.

In the case of preserved and packaged food products that are coded, a
document must be produced from the manufacturer explaining the code,
with reference tot he name of the product, manufacturing plant and
production date.

For preserved products having low acidity, i.e. pH 4.5 or more, and
water activity (aw) of over 0.85, a document detailing the thermal
treatment must be produced (see attached annex).

e\. Label in Hebrew

A food product reaching Israel must be labeled in Hebrew, in accordance
with the general standard regarding labeling of food products, IS 1145,
in addition to any specific standard or regulation relating to the
product.

Nutritional labeling of food products in mandatory in Israel, as stated
in the Collection of Regulations 5524 dated 25.5.93.

Where an imported food product has received approval for labeling in the
importer's warehouse, as stated in the import license, a Hebrew label
that will appear on the product must be presented a the quarantine
station.

f\. Confirmation from the manufacturing plant that the materials used
for packaging of the food product meet the requirements of the European
Community or the FDA in the United States of America.

g\. Document attesting to radiation pollution, where required the import
license.

h\. Any other document stated in the \"Remarks\" item of the import
license.

i\. The quarantine station is entitled to analyze the imported food
product in a recognized laboratory at the importer's expense.

STATE OF ISRAEL

MINISTRY OF HEALTH FOOD CONTROL ADMINISTRATION

TEL AVIV

APPLICATION FOR AUTHORIZATION TO IMPORT FOOD PRODUCTS

Date: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_

Name of Importer: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Address:
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Telephone:\_\_\_\_\_\_\_\_\_

**Hereby requests prior authorization to import the following
products:**

+-------+-------+-------+--------+--------+----------+-------+--------+
| *     | **    | **    | **Type | *      | **Manu   | **Co  | **La   |
| *Name | Raw** | Finis | of**   | *Conte | facturer | untry | bels** |
| of**  |       | hed** |        | nts/** | or       | of    |        |
|       | **    |       | *      |        | Su       | Ori   | **Aff  |
| *     | Mater | *     | *Packa | **Dra  | pplier** | gin** | ixed** |
| *Prod | ial** | *Prod | ging** | ined** |          |       |        |
| uct** |       | uct** |        |        |          |       |        |
|       |       |       |        | ##     |          |       |        |
|       |       |       |        | #####  |          |       |        |
|       |       |       |        | Weight |          |       |        |
+-------+-------+-------+--------+--------+----------+-------+--------+
|       |       |       |        |        |          |       |        |
+-------+-------+-------+--------+--------+----------+-------+--------+
|       |       |       |        |        |          |       |        |
+-------+-------+-------+--------+--------+----------+-------+--------+
|       |       |       |        |        |          |       |        |
+-------+-------+-------+--------+--------+----------+-------+--------+

Through agent:\_\_\_\_\_\_\_\_\_\_\_\_\_ Tel:\_\_\_\_\_\_\_\_\_\_
Receipt No. \_\_\_\_\_\_\_\_\_\_\_ Amount: \_\_\_\_\_\_\_\_\_

1.  Make sure to fill in the name, address and telephone number of the
    importer on the form for the purpose of clarifications.

2.  Make sure to enter the name of the product in Hebrew and its
    commercial name.

3.  Make sure to enter the name of the exporter and the country of
    origin of the goods.

4.  Make sure to state the type of packaging and its weight (volume). In
    the case of preserved food products, the net weight and drained
    weight must be indicated.

5.  [For finished products, the original packaging or a photograph
    thereof must be attached.]{.underline}

6\. All the documents, [including the application form,]{.underline}
must be submitted [in two separate copies.]{.underline}

6.  Make sure that the date of the analysis appears on the laboratory
    analysis and that

[the analyses are signed by the person who conducted them and include a
description]{.underline}

[of his position. An unsigned document will not be
accepted.]{.underline}

7.  A food product for which approval has been granted to affix a label
    in Israel and which

is found in marketing outlets to lack labels in Hebrew [will have the
approval cancelled.]{.underline}

1.  [An addressed, unstamped envelope must be attached for receipt of
    return mail.]{.underline}

The above instructions in no way alter or derogate from existing
instructions or any other law.

Material arriving that does not comply with the procedural instructions
will be returned unhandled.

Import Department - Food Control Administration

  ---------- ------------------ -------------- -------------- --------------
  Serial No. Delivered to       Delivery Date  Approval No.   Remarks
             Engineer                                         

                                                              
  ---------- ------------------ -------------- -------------- --------------

-   Price: \$80 US for each product. An original receipt is required a
    proof of payment.

#### Annex 6: List of Israeli Standards for Food Products

**Available in Hebrew only**

**CHAPTER 2 -- MANDATORY STANDARDS FOR FOOD**

"The list of mandatory standards appearing below reflects the official
standards policy set out in the introduction to this publication

An additional list appears in the Consumer Protection Ordinance
(Packaging and Labeling of Food Products), 5759 -- 1998, published in
Reshoot, the official gazette, Kovets Hatakanot 5938, dated 26 November,
1998.

These two lists, that complement each other, are legally mandatory.
Accordingly, we call the attention of the users of this chapter 2 to the
Consumer Protection Ordinance and to the periodic revisions that it
undergoes."

![](media/image2.jpeg){width="6.90625in" height="7.875in"}

![](media/image3.jpeg){width="5.75in" height="8.125in"}

![](media/image4.jpeg){width="6.166666666666667in" height="8.5in"}

![](media/image5.jpeg){width="6.583333333333333in" height="7.875in"}

![](media/image6.jpeg){width="6.583333333333333in" height="7.875in"}

![](media/image7.jpeg){width="6.75in" height="8.375in"}

![](media/image8.jpeg){width="6.75in" height="8.375in"}

![](media/image9.jpeg){width="6.833333333333333in" height="7.375in"}

![](media/image10.jpeg){width="7.213888888888889in" height="7.375in"}

![](media/image11.jpeg){width="7.75in" height="7.375in"}

**Annex 7: Israel Standards for Food Products**

###### English translation available

+------+------+-------+----------------------------------------+------+
| **   | **   | *     | ###### Title                           | #### |
| S.I. | Issu | *Revi |                                        | ## P |
| N    | ed** | sed** |                                        | rice |
| o.** |      |       |                                        |      |
|      | *    |       |                                        | #### |
|      | *I** |       |                                        | ## G |
|      |      |       |                                        | roup |
|      | **   |       |                                        |      |
|      | ISSU |       |                                        |      |
|      | ED** |       |                                        |      |
|      |      |       |                                        |      |
|      | *    |       |                                        |      |
|      | *SSI |       |                                        |      |
|      | SSUU |       |                                        |      |
|      | EDDD |       |                                        |      |
|      | DD** |       |                                        |      |
+------+------+-------+----------------------------------------+------+
| 10.1 | 1967 | 1987  | Concentrated orange juice, pasteurized | B    |
|      |      |       | (AS 1976) (Official)                   |      |
+------+------+-------+----------------------------------------+------+
| 10.2 | 1967 | 1987  | Concentrated orange juice, preserved   | B    |
|      |      |       | (AS 1976) (Official)                   |      |
+------+------+-------+----------------------------------------+------+
| 16.1 | 1967 | 1987  | Concentrated grapefruit juice,         | B    |
|      |      |       | pasteurized (AS 1976) (Official)       |      |
+------+------+-------+----------------------------------------+------+
| 16.2 | 1967 | 1987  | Concentrated grapefruit juice,         | B    |
|      |      |       | preserved (AS 1976) (Official)         |      |
+------+------+-------+----------------------------------------+------+
| 17   | 1967 | 1987  | Concentrated lemon juice, preserved    | B    |
|      |      |       | (AS 1976) (Official)                   |      |
+------+------+-------+----------------------------------------+------+
| 56   | 1976 | 1995  | Canned green peas (AS 1983, 1988)      | D    |
|      |      |       | (Official)                             |      |
+------+------+-------+----------------------------------------+------+
| 57   | 1975 |       | Edible Oils: sunflower oil (AS 1986)   |      |
|      |      |       | (Official) (Superseded by S.I 216)     |      |
+------+------+-------+----------------------------------------+------+
| 112  | 1975 | 1995  | Canned grapefruit segments (AS 1979)   | D    |
|      |      |       | (Official)                             |      |
+------+------+-------+----------------------------------------+------+
| 113  | 1975 | 1995  | Canned orange segments (AS 1979)       | D    |
|      |      |       | (Official)                             |      |
+------+------+-------+----------------------------------------+------+
| 131  | 1974 | 1989  | Edible oils: cottonseed oil (AS 1986)  |      |
|      |      |       | (Official) (Superseded by S.I. 216)    |      |
+------+------+-------+----------------------------------------+------+
| 167  | 1974 | 1989  | Edible oils: sesame seed oil (AS 1986) |      |
|      |      |       | (Official) (Superseded by S.I. 216)    |      |
+------+------+-------+----------------------------------------+------+
| 177  | 1955 |       | Glass jars for pasteurized preserves   | B    |
|      |      |       | (AS 1990)                              |      |
+------+------+-------+----------------------------------------+------+
| 191  | 1970 | 1989  | Olive oil (AS 1986, 1987) (Official)   | D    |
+------+------+-------+----------------------------------------+------+
| 219  | 1975 | 1987  | Edible oils: Coconut oil (AS 1978)     |      |
|      |      |       | (Official) (Superseded by S.I. 216)    |      |
+------+------+-------+----------------------------------------+------+
| 220  | 1974 | 1989  | Edible oils: Peanut oil (AS 1986)      |      |
|      |      |       | (Official) (Superseded by S.I. 216)    |      |
+------+------+-------+----------------------------------------+------+
| 256  | 1957 |       | White bread (AS 1958, 1989)            |      |
|      |      |       | (Superseded by S.I. 1241)              |      |
+------+------+-------+----------------------------------------+------+
| 263  | 1957 |       | Dark wheat bread (Superseded by S.I.   |      |
|      |      |       | 1241)                                  |      |
+------+------+-------+----------------------------------------+------+
| 291  | 1958 | 1989  | Canned fish in oil (AS 1975)           | C    |
|      |      |       | (Official)                             |      |
+------+------+-------+----------------------------------------+------+
| 297  | 1976 | 1987  | Canned melons (AS 1979) (Official)     | C    |
+------+------+-------+----------------------------------------+------+
| 304  | 1974 | 1989  | Edible oils: niger seed oil (Official) |      |
|      |      |       | (Superseded by S.I. 216)               |      |
+------+------+-------+----------------------------------------+------+
| 305  | 1974 | 1990  | Edible oils: safflower seed oil (AS    |      |
|      |      |       | 1986) (Official) (Superseded by S.I.   |      |
|      |      |       | 216)                                   |      |
+------+------+-------+----------------------------------------+------+
| 315  | 1959 |       | Halah (Shabbat bread) (Superseded by   |      |
|      |      |       | S.I. 1241)                             |      |
+------+------+-------+----------------------------------------+------+
| 335  | 1975 | 1989  | Canned apricots (AS 1983) (Official)   | C    |
+------+------+-------+----------------------------------------+------+
| 360  | 1960 | 1987  | Canned guavas (AS 1978) (Official)     | B    |
+------+------+-------+----------------------------------------+------+
| 373  | 1970 | 1987  | Honey (AS 1973, 1981, 1987) (Official) | D    |
+------+------+-------+----------------------------------------+------+

**Annex 7: Israel Standards for Food Products (Cont.)**

+-----+------+--------+----------------------------------------+-----+
| **S | **   | **Rev  | **Title**                              | **P |
| .I. | Issu | ised** |                                        | ric |
| No  | ed** |        |                                        | e** |
| .** |      |        |                                        |     |
|     |      |        |                                        | **G |
|     |      |        |                                        | rou |
|     |      |        |                                        | p** |
+-----+------+--------+----------------------------------------+-----+
| 384 | 1973 | 1987   | Grape juice, heat preserved (AS 1990)  | C   |
|     |      |        | (Official)                             |     |
+-----+------+--------+----------------------------------------+-----+
| 406 | 1964 |        | Fruit soda drinks (Superseded by S.I.  |     |
|     |      |        | 1071, Part 3)                          |     |
+-----+------+--------+----------------------------------------+-----+
| 407 | 1980 | 1990   | Beer (AS 1994) (Official)              | E   |
+-----+------+--------+----------------------------------------+-----+
| 423 | 1975 | 1995   | Apple Sauce (Official)                 | B   |
+-----+------+--------+----------------------------------------+-----+
| 441 | 1975 | 1989   | Canned peaches (Official)              | C   |
+-----+------+--------+----------------------------------------+-----+
| 451 | 1962 |        | Mayonnaise spread (Superseded by S.I.  |     |
|     |      |        | 431)                                   |     |
+-----+------+--------+----------------------------------------+-----+

[Price List for English Translated Standards, \$ U.S.]{.underline}

B - 12.64

C - 12.04

D - 18.84

E - 25.25

Exchange rate (July, 2007): \$1 = 4.15 (New Israeli Shekel)

######## Annex 8: Size of Hebrew Lettering Required on the Labels 

**of Prepackaged Food**

+-------------+-------------+-------------+----------+----------------+
| **Content** | Name of     | **Name of   | ###      | **Ingredients, |
|             | Food,       | Ma          | ### Date | Address**      |
| **(gr or    | Content     | nufacturer, |          |                |
| ml)**       |             | Importer,   |          |                |
|             |             | Marketer,   |          |                |
|             |             | Packer**    |          |                |
+-------------+-------------+-------------+----------+----------------+
| up to 10    | 1.5         | 1.5         | 1.0      | 1.0            |
+-------------+-------------+-------------+----------+----------------+
| 10+ to 25   | 1.5         | 1.5         | 1.0      | 1.0            |
+-------------+-------------+-------------+----------+----------------+
| 25+ to 50   | 1.5         | 1.5         | 1.5      | 1.5            |
+-------------+-------------+-------------+----------+----------------+
| 50+ to 250  | 2.0         | 1.5         | 1.5      | 1.5            |
+-------------+-------------+-------------+----------+----------------+
| 250+ to 450 | 3.0         | 2.0         | 2.0      | 1.5            |
+-------------+-------------+-------------+----------+----------------+
| 450+ to 900 | 3.0         | 2.0         | 2.0      | 1.5            |
+-------------+-------------+-------------+----------+----------------+
| above 900   | 4.0         | 2.0         | 2.0      | 1.5            |
+-------------+-------------+-------------+----------+----------------+

Note: The lettering in other languages shall not be larger than for the
Hebrew fonts.

# Annex 9 - List of Vitamins, Minerals, and Free Amino Acids

+--------------------------------+-------------------------------------+
| **VITAMINS**                   | **FREE L-AMINO ACIDS**              |
+--------------------------------+-------------------------------------+
| Vitamin A                      | Alanine                             |
+--------------------------------+-------------------------------------+
| Vitamin B 1 - Thiamine         | Serine                              |
+--------------------------------+-------------------------------------+
| Vitamin B 2 - Riboflavin       | Cysteine                            |
+--------------------------------+-------------------------------------+
| Niacin                         | Cystine                             |
+--------------------------------+-------------------------------------+
| Pantothenic Acid               | Aspartic Acid                       |
+--------------------------------+-------------------------------------+
| Vitamin B 6 - Pyridoxine       | Glutamic Acid                       |
+--------------------------------+-------------------------------------+
| Biotin                         | Arginine                            |
+--------------------------------+-------------------------------------+
| Folic Acid                     | Tyrosine                            |
+--------------------------------+-------------------------------------+
| Vitamin B 12 - Cyanocobalamine | Histidine                           |
+--------------------------------+-------------------------------------+
| Vitamin C - Ascorbic Acid      | Proline                             |
+--------------------------------+-------------------------------------+
| Vitamin D 2 - Calciferol or    | Valine                              |
+--------------------------------+-------------------------------------+
| Ergocalciferol                 | Leucine                             |
+--------------------------------+-------------------------------------+
| Vitamin D 3 - Cholecalciferol  | Isoleucine                          |
+--------------------------------+-------------------------------------+
| Vitamin E (Compounds of        | Threonine                           |
| Alpha-tocopherol)              |                                     |
+--------------------------------+-------------------------------------+
| Vitamin K 1                    | Methionine                          |
+--------------------------------+-------------------------------------+
|                                | Lysine, Phenylalanine               |
+--------------------------------+-------------------------------------+
| **MINERALS**                   | Tryptophane                         |
|                                |                                     |
| Iron                           | Glycine                             |
|                                |                                     |
| Calcium                        |                                     |
|                                |                                     |
| Phosphorus                     |                                     |
|                                |                                     |
| Iodine                         |                                     |
|                                |                                     |
| Magnesium                      |                                     |
|                                |                                     |
| Zinc                           |                                     |
|                                |                                     |
| Copper                         |                                     |
|                                |                                     |
| Sodium                         |                                     |
|                                |                                     |
| Manganese                      |                                     |
|                                |                                     |
| Potassium                      |                                     |
|                                |                                     |
| Selenium                       |                                     |
|                                |                                     |
| Molybdenum                     |                                     |
|                                |                                     |
| Fluorine                       |                                     |
+--------------------------------+-------------------------------------+

Public Health Regulations (Food) (Dietetic Food and Sweeteners), 1987

#### Annex 10: Additional food components and the minimum 

**content required to enable them to be included in**

**the nutritional labeling (Contents per 100 gr or**

**100 ml of Net Content).**

+-----------------+-----------------+-----------------+-----------------+
| **Ingredient**  | ###### Units    | **Minimum       | **Minimum       |
|                 |                 | Content of      | Content of      |
|                 |                 | Nutrient Which  | Nutrient Which  |
|                 |                 | Allows it to be | Allows it to be |
|                 |                 | Listed in the   | Indicated on    |
|                 |                 | List of         | the Label Other |
|                 |                 | Ingredients.**  | Than in the     |
|                 |                 |                 | List of         |
|                 |                 |                 | Ingredients**   |
+-----------------+-----------------+-----------------+-----------------+
| Vitamin A       | International   | 100.00          | 800.00          |
|                 | Units           |                 |                 |
+-----------------+-----------------+-----------------+-----------------+
| Vitamin B 1     | mg              | 0.03            | 0.30            |
+-----------------+-----------------+-----------------+-----------------+
| Vitamin B 2     | mg              | 0.03            | 0.30            |
+-----------------+-----------------+-----------------+-----------------+
| Niacin          | mg              | 0.40            | 3.00            |
+-----------------+-----------------+-----------------+-----------------+
| Vitamin C       | mg              | 1.00            | 15.00           |
+-----------------+-----------------+-----------------+-----------------+
| Calcium         | mg              | 20.00           | 100.00          |
+-----------------+-----------------+-----------------+-----------------+
| Iron            | mf              | 0.30            | 3.00            |
+-----------------+-----------------+-----------------+-----------------+

**Annex 11**: **Allowable Concentrations of Sodium in Various Foods**

+-------------------------------------+--------------------------------+
| **Column A**                        | **Column B**                   |
+-------------------------------------+--------------------------------+
| 1\. Low Sodium                      | Largest Concentration of       |
|                                     | Sodium in mg per 100 gr        |
| meat and fish product               |                                |
|                                     | 60                             |
| milk powder                         |                                |
|                                     | 80                             |
| baked goods                         |                                |
|                                     | 80                             |
| canned vegetables                   |                                |
|                                     | 80                             |
| powders for preparing soups         |                                |
|                                     | 300 (and not more than 50 mg   |
| salt substitutes                    | per portion)                   |
|                                     |                                |
|                                     | 1000                           |
+-------------------------------------+--------------------------------+
| 2\. Low Calorie                     | Largest Concentration of       |
|                                     |                                |
| non-alcoholic beverages             | Calories per 100 gr or per 100 |
|                                     | ml                             |
| powders for preparing beverages     |                                |
|                                     | 15                             |
| ice creams, except for ices         |                                |
| packaged in units weighting less    | 15 (in ready to drink          |
| than 150 gr and sherbet             | beverage)                      |
|                                     |                                |
| candies                             | 100                            |
|                                     |                                |
| chewing gum                         | 150                            |
|                                     |                                |
| powders for preparing soups         | 100                            |
|                                     |                                |
| jam                                 | 20 (in soup ready to eat)      |
|                                     |                                |
| ices and sherbets weighing less     | 100                            |
| than 100 gr                         |                                |
|                                     | 70                             |
| milk products                       |                                |
|                                     | 40                             |
+-------------------------------------+--------------------------------+

**Annex 12: Purity and Quality of Artificial Sweeteners**

**Specifications for Degree of Purity and Quality of Artificial
Sweeteners**

+---------------------------------+------------------------------------+
| **Column A**                    | **Column B**                       |
+---------------------------------+------------------------------------+
| Name of Sweetener               | Degree of Purity and Quality       |
|                                 |                                    |
|                                 | According to the BooSweetner       |
|                                 |                                    |
|                                 | Following Edition and Page -       |
+---------------------------------+------------------------------------+
| 1.Saccharin                     | Saccharin                          |
|                                 |                                    |
|                                 | Edition 25, 1982, pp. 166-169      |
|                                 |                                    |
|                                 | Calcium Saccharin                  |
|                                 |                                    |
|                                 | Edition 17, 1980, pp. 24 and 25    |
|                                 |                                    |
|                                 | Sodium Saccharin                   |
|                                 |                                    |
|                                 | Edition 17, 1980, pp. 111-114      |
|                                 |                                    |
|                                 | Potassium Saccharin                |
|                                 |                                    |
|                                 | Edition 31/2, 1984, pp. 81-84      |
+---------------------------------+------------------------------------+
| 2.Cyclamate                     | Calcium Cyclamate                  |
|                                 |                                    |
|                                 | Edition 17, 1980, pp. 21-23        |
|                                 |                                    |
|                                 | Sodium Cyclamate                   |
|                                 |                                    |
|                                 | Edition 19, 1980, pp. 109 and 110  |
+---------------------------------+------------------------------------+
| 3.Aspartame                     | Edition 17, 1980, pp. 10-12        |
+---------------------------------+------------------------------------+
| 4.Acesulfame-K                  | Edition 28, 1983, pp.3 and 4       |
+---------------------------------+------------------------------------+

**Annex 13:** **Purity and Quality of non-High Intensity**

**Sweeteners**

**Specifications for Degree of Purity and Quality of non-High Intensity
Sweeteners**

  ----------------------------------- -----------------------------------
  **Column A**                        **Column B**

  Non-high intensity Sweetener        Degree of Purity and Quality

  1\. Sugar                           Israel Standard 356, June 1978

  2\. Dextrose Anhydrous              Codex Standard 7-1981

  3\. Dextrose Monohydrous            Codex Standard 8-1981

  4\. Dried Glucose Syrup             Codex Standard 10-1981

  5\. Glucose Syrup                   Israel Standard 443, July 1983

  6\. Lactose                         Codex Standard 11-1981

  7\. Fructose                        Codex Standard 102-1981

  8\. Powdered Dextrose               Codex Standard 54-1981

  9\. Malto-Dextrin, Dextrins         the Book, edition 19, pp.120, 121

  10\. Sorbitol                       the Book, edition 34, pp. 213-216

  11\. Manitol                        the Book, edition 37, pp. 77-80

  12\. Xylitol                        the Book, edition 28, pp. 143-145

  13\. Maltitol                       Per the Director's instructions

  14\. Lactitol                       the Book, edition 28, pp.60-63

  15\. Isomaltitol                    the Book, edition 19, pp. 120, 121

  16\. Hydrogenated Glucose Syrups    the Book, edition 34, pp. 99-102
  ----------------------------------- -----------------------------------

**Annex 14: Acids, Bases, and Reaction Regulators**

**Acids, Bases, and Reaction Regulators**

Acetric Acid

Citric Acid

Fumaric Acid

Glucono Delta-Lactone

Hydrochloric Acid

Lactic Acid

Malic Acid

Phosphoric Acid

Potassium Acid Tartrate

Sodium Bisulfate

Sulfuric Acid

Tartaric Acid

Calcium Phosphate, Tribasic

Calcium Silicate

Calcium Stearate

Cellulose, Microcrystalline

Cellulose Powdered

Kaolin

Magnesium Carbonate

Magnesium Hydroxide

Magnesium Stearate

Silicon Dioxide

Sodium Silica-aluminate

Magnesium Stearate

Silicon Dioxide

Sodium Silica- aluminate

Magnesium Silicate

Adipic Acid

Aluminum Ammonium Sulphate

Aluminum Potassium Sulfate

Aluminum Sodium Sulfate

Ammonium Carbonate

Ammonium Phosphate, Dibasic

Ammonium Phosphate, Monobasic

Calcium Citrate

Calcium Gluconate

Sodium Bicarbonate

**Acids, Bases, and Reaction Regulators** (continued)

L-Glycine

Calcium Hydroxide

Calcium Lactate

Calcium Phosphate, Monobasic

Calcium Pyrophosphate

Magnesium Oxide

Potassium Acid Tartrate

Potassium Citrate

Potassium Phosphate, Dibasic

Potassium Phosphate, Monobasic

Sodium Acetate

Sodium Acetate, Anhydrous

Sodium Acid Pyrophosphate

Sodium Citrate

Sodium Phosphate, Dibasic

Sodium Phosphate, Monobasic

Sodium Phosphate, Tribasic

Sodium Potassium Tartrate

Sodium Pyrophosphate

Sodium Sesquicarbonate

Succinic Acid

**Crystallization-Inhibiting Substances**

Silicon Dioxide

Calcium Orthophosphate

**Emulsifiers and Stabilizers**

Substances listed in the First and Second Appendices of the Public
Health Regulations (Food) (Emulsifiers and Stabilizers in Food
Products), 1966

Ethyl Alcohol

Glycerol

Stearic Acid

L-Leucine

Poly Ethylene-Glycol

PVP (Pyrolidone Vinyl Polymer)

**In Solutions For Personal (Tabletop) Sweeteners Only**

Benzoic Acid - up to 1000 parts/million

Para-Hydroxy Benzoic Acid - up to 1000 parts per million (ppm).

# Annex 15: Sweetener Content Limits

+---------------+-------------+----------------------------------------+
| **Column A**  | **Column    | **Column C**                           |
|               | B**         |                                        |
+---------------+-------------+----------------------------------------+
| Sweetener     | ADI         | Maximum amount of sweetener/100 ml per |
|               |             | 100 gr of the product (items 1-6)      |
|               |             | maximum                                |
|               |             |                                        |
|               |             | amount of sweetener in a portion       |
|               |             | equivalent                             |
|               |             |                                        |
|               |             | to 5 gr Sucrose (item 5)               |
+---------------+-------------+----------------------------------------+
| 1\. Saccharin | 2.5 mg/kg   | 1\. ready-to-drink non-alcoholic       |
|               |             | beverages - 4.4mg                      |
|               | body weight |                                        |
|               |             | 2\. ice cream - 17.5mg                 |
|               |             |                                        |
|               |             | 3\. candies and chewing gum - 8.5mg    |
|               |             |                                        |
|               |             | 4\. jam - 8.5 mg                       |
|               |             |                                        |
|               |             | 5\. personal (tabletop) sweetener -    |
|               |             | 18mg                                   |
|               |             |                                        |
|               |             | 6\. milk product - 8.5 mg              |
+---------------+-------------+----------------------------------------+
| 2\. Cyclamate | 11 mg/kg    | 1.ready-to-drink non-alcoholic         |
|               | body weight | beverages - weight 19.3 mg             |
|               |             |                                        |
|               |             | 2\. ice cream - 77 mg                  |
|               |             |                                        |
|               |             | 3\. candies and chewing gum - 38.5 mg  |
|               |             |                                        |
|               |             | 4\. jam - 38.5 mg                      |
|               |             |                                        |
|               |             | 5\. personal (tabletop) sweetener -    |
|               |             | 150 mg                                 |
|               |             |                                        |
|               |             | 6\. milk product - 38.5 mg             |
+---------------+-------------+----------------------------------------+
| 3\. Aspartame | 40 mg/kg    | 1\. ready-to-drink non-alcoholic       |
|               | body weight | beverages - 70mg                       |
|               |             |                                        |
|               |             | 2\. ice cream - 280 mg                 |
|               |             |                                        |
|               |             | 3\. candy and chewing gum - 140 mg     |
|               |             |                                        |
|               |             | 4\. jam - 140 mg                       |
|               |             |                                        |
|               |             | 5\. personal (tabletop) sweetener - 18 |
|               |             | mg                                     |
|               |             |                                        |
|               |             | 6\. milk products - 140 mg             |
+---------------+-------------+----------------------------------------+
| 4\.           | 9 mg/kg     | 1\. non-alcoholic beverages - 15.75 mg |
| Ace-sulfame-K | body weight |                                        |
|               |             | 2\. ice cream - 63 mg                  |
|               |             |                                        |
|               |             | 3\. candy and chewing gum - 31.5 mg    |
|               |             |                                        |
|               |             | 4\. jam - 31.5 mg                      |
|               |             |                                        |
|               |             | 5\. personal (tabletop) sweetener - 20 |
|               |             | mg                                     |
|               |             |                                        |
|               |             | 6\. milk products - 31.5 mg            |
+---------------+-------------+----------------------------------------+

**Annex 16: World Trade Organization (WTO) Enquiry Point**

Each member government is responsible for the notification procedures
associated with agreement under the World Trade Organization (WTO).
Examples here relate to the Sanitary, PhytoSanitary (SPS) and Technical
Barriers to Trade (TBT) Agreements. WTO obligations include notifying to
the WTO any trade-significant proposals which are not substantially the
same as international standards, providing copies of the proposed
regulation upon request, allowing time for comments, and also to provide
upon request copies of other relevant documents on existing regulations
related to food and agriculture. Information on the country's
regulations, standards and certification procedures can also be obtained
through the Enquiry Point listed below:

Ms. Bernadette Golczewski- WTO Enquiry Point, Ministry of Industry,
Trade and Labor

Email: <Bernadette@moital.gov.il>

Tel: 972-3-7101581/520, Fax: 972-3-7101585

76 Mazeh Street, Tel Aviv, Israel, 65789

**Annex 17: Import Requirements for Dairy Products**

As a reference, listed below are examples of customs documents, health
certificates, permits, registrations, and additional information which
may be required by customs, health or agriculture authorities for the
import of United States dairy products into Israel.

  ------------------------------------------ ----------------------------------------
  **I. DOCUMENTATION**                       **III. INSPECTION & SAMPLING**

  Customs Documentation:                     \- Pre-Shipment INSPECTION in the United
                                             States.

  Import Declaration                         \- Pre-Shipment TESTING by United States
                                             Laboratories.

  Invoice or Pro-forma Invoice               Mandatory Testing upon entry

  Packing List                               Random Testing/Sampling upon entry

  Import Certificates**:**                   IV\. PERMIT and REGISTRATION

  APHIS Export Certificate                   Import Permit / Import License

  Certificate of Analysis                    PRODUCT Registration or Approval

  Certificate of Conformity                  LABEL Registration or Approval

  Certificate of Free Sale                   U. S. DAIRY PLANT Registration or
                                             Approval

  Certificate of Hazard Analysis Critical    V. SPECIAL / ADDITIONAL REQUIREMENTS
  Control Points (HACCP)                     

  Certificate of Origin                      Shelf - Life requirements

  Health Certificate                         Storage requirements

  Halal Certificate                          Transportation requirements

  Kosher Certificate                         Additional import requirements or
                                             procedures for PRODUCT SAMPLES.

  Radiation - free Certificate               Additional requirements for dairy
                                             products as SPECIALTY FOODS

  Other Country - Specific Certificates      

  Declaration regarding the existence of     
  Inhibitors, pharmaceutical components,     
  antibiotics, or pesticide residues.        

  II\. ADDITIONAL DOCUMENTS REQUIREMENTS     VI\. ISRAEL SPECIFIC REQUIREMENTS

  Sample of Label (original label needed)    \"U.S. Certificate of Origin for
                                             Exporting to Israel\" (CO)

  Ingredient List                            

  Additive List                              

  Description of Manufacturing Process       
  Authorization/Certification/Notarization   
  of Documents.                              
  ------------------------------------------ ----------------------------------------

The government of Israel requires food products to be registered with
the Ministry of Health before they can be sold in the country. United
States Food and Drug Administration approval is not mandatory, but is
preferred by Israeli importers as it accelerates the product
registration process and import license approval. Product registration
normally takes from 14 to 21 days if all documentation is in order.

All dairy products imported to Israel must be pasteurized and abide by
all official standards and regulations of Israel. The following
documents have to be presented.

1\. List of ingredient including food additives, identified by their
chemical name or respective E- number (as in the European Union).

2\. Product label (original).

3\. Certificate of analysis including chemical phosphates test and
microbiological.

4\. Declaration or analysis certificate regarding inhibitors, drug
residues, antibiotics, pesticide residues, and preservatives (The only
preservative allowed is sorbic acid up to 750ppm).

5\. Certificate from the veterinary authorities, according to EEC. An
APHIS Export Certificate, VS Form 16-4 (Attachment) stating that they
come form herds free from foot- and- mouth disease.

6\. Flow diagram of production, including technological process.

7\. Certificate of GMP, HACCP, and/or any other quality control systems.

[Other Documents:]{.underline}

1\. Commercial Invoice.

Three copies are required. If more than on commodity is being imported
in the same shipment then each must be described separately on the
invoice or a separate commercial invoice must be used for each. The
Israel Customs Services prefer that exporters use their own commercial
invoice forms containing all required information including name and
address of supplier, general nature of the goods, country of origin of
the goods name and address if the customer in Israel, terms, rate of
exchange (if applicable), shipping information, and a full description
of all goods in the shipment including shipping market, quantity or
measure, composition of goods (by percentage if mixed), tariff heading
number, gross weight of each package, net weight of each package, total
weight of shipment, price per unit as sold and total value of shipment.
The total value of shipment includes packing shipping, dock and agency
fees, and insurance charges incurred in the exportation of goods to
Israel. The Commercial invoice must be signed by the manufacturer,
consignor, owner, or authorized agent.

2\. United States Certificate of Origin.

In order to benefit from the provision of the United States - Israel
Trade Area Agreement

(FTAA), a special \"United States Certificate of Origin for export to
Israel\" (CO) must be presented to Israel Customs. The certificate does
not need to be notarized or stamped by a Chamber of Commerce if the
exporter is also the manufacturer. Instead, the exporter should make the
following declaration in the certificate:

> \"The undersigned hereby declares that he is the producer of the goods
> covered by this certificate and that they comply with the origin
> requirements specified for those goods in the United States - Israel
> Free Trade Agreement for good exported to Israel.\"

Actual CO forms are printed by a number of commercial printing houses in
the United States, specializing in export document forms.

It is possible for exporter to apply for a blanket CO, or \"Approved
Exporter\" status. An \"approved exporter\" is only required to present
an invoice which substitutes the CO, and which contains an \"approved
exporter\" number and a declaration that the goods comply with the
origin requirements. Certificate and notarization are not necessary. A
manufacturer or exporter who wishes to become an \"Approved Exporter\"
should complete a declaratory form and present it to:

Export Department

Israel Customs Services

32 Agron Street

P. O. Box 320

Jerusalem

Potential candidates are Unites States firms with total annual exports
to Israel of at least \$20 million who have a clean recorded with the
Israel Customs Service.

3\. Kosher certification for dairy products is a commercial requirement.
Supermarkets and most hotels will not stock products, which are not
kosher. The competent authority for kosher certification is :

Chief Rabbinate of Israel

Head of Imports Division

Kashrut Department

Jerusalem

Tel: 972-2-624-3484

When exporting milk replaces or milk products used for animal fees to
Israel, you must obtain the following certifications from APHIS:

1\. Veterinary certificate stating that the products are free from
food-and-mouth disease, pathogenic microorganisms, BSE and radioactive
contamination.

2\. Certification that the processing plant where the items are produced
is under the direct supervision of APHIS Veterinary Services.

**Annex 18: IMPORT OF INTOXICATING BEVERAGES**

MINISTRY OF INDUSTRY AND COMMERCE

DIRECTOR-GENERAL'S CIRCULAR

IMPORT OF INTOXICATING BEVERAGES 2.5

1\. Introduction

1 - A

For the purpose of import of intoxicating beverages to Israel, the
importer must obtain a special permit from the Ministry of Industry and
Trade for the import of intoxicating beverages, in accordance with the
provisions of the Free Import Order, 1978. The requirement for a special
permit for the import of intoxicating beverages was intended to protect
the public health and to prevent beverage consumers from being misled.

1 - B

The purpose of this circular is to set forth the conditions and
procedures for the granting of special permits for the import of
intoxicating beverages.

2\. General

2 - A

As a general rule, there are two principal stages in the process of
import of intoxicating beverages. The first stage involves receipt of a
special permit, prior to import, and requires the use of an "Application
for Import License" (or "Application for Special Permit") form. The
second stage involves receipt of a permit for release of the
merchandise, and requires the use of an "Examination and Release of
Intoxicating Beverages" form.

2 - B

This circular, with regard to the type and quality of the examination
required, distinguishes between the import of intoxicating beverages to
Israel for the first time and the import of intoxicating beverages which
have already been imported in the past. As a general rule, the import of
intoxicating beverages for the first time requires the importer to
produce certificates of origin from the manufacturer, whereas the import
of intoxicating beverages which have been imported in the past does not
require the importer to produce such certificates. In both cases, the
importer is required to provide the Consumer Goods Administration in the
Ministry of Industry and Trade with a certificate of examination by an
approved laboratory, attesting to the fact that the beverage is not
toxic and that it complies with all of the requirements of the law and
of this circular. A certificate of examination is required both in the
stage prior to the import and in the stage of release of the products
from Customs.

2 - C

The Consumer Goods Administration is entitled to withhold the granting
of the special permit, to suspend it after it has been given, or to
cancel it, should it deem this necessary in order to ensure that no
beverage is imported to Israel which does not comply with the
requirements of the law and of this circular.

3\. Definitions

3 - A "Intoxicating Beverages"

Beverages and potable alcohols of the types set forth in Chapter 22 of
the Supplement to the Customs Tariff and Exemptions Ordinance, 1937,
whose import is contingent upon a special permit pursuant to the Free
Import Order, 1978.

Should the name of a certain beverage be mentioned in this circular, it
shall be interpreted as set forth with regard to said beverage in IS
1318 -- Wine, IS 407 -- Beer, IS 309 -- Ethyl Alcohol, or IS 1572 Part 1
-- Alcoholic Beverages -- Definitions, Descriptions and Marking.

A list of the laws applying to imported alcoholic beverages is appended
to this circular as Appendix A.

3 - B "New Intoxicating Beverage"

An Intoxicating Beverage which has not yet been imported to Israel.

3 - C "Previously Imported Intoxicating Beverage"

An Intoxicating Beverage which has previously been lawfully imported to
Israel.

3 - D "Certificate of Origin"

A permit from the competent authority in the country of production,
verifying the country of cultivation of the original materials and the
area of cultivation, if the latter is set forth on the Label of the
beverage.

3 - E "Approved Laboratory"

A laboratory which has been approved by the Commissioner for
Standardization, pursuant to Section 12 (a) of the Standards Law, 1953.

3 - F the "Administration"

The Consumer Goods Administration in the Ministry of Industry and
Commerce.

3 - G "Competent Authority"

The Director of the Administration or anyone empowered for the purpose,
pursuant to the Import and Export Ordinance \[New Version\], 1979, are
in charge of granting of the permits and implementation of this
circular.

3 - H "Label"

Any writing on the package, whether said writing is glued on, stamped on
or applied in any other manner.

4\. Conditions for Granting of a Special Permit Prior to Import An
importer seeking to import Intoxicating Beverages to Israel shall submit
to the Administration an application for a special permit, on an
"Application for Import License" (or "Application for Special Permit")
form (MDF 5060)) along with the following documents:

\* A certificate of examination by an Approved Laboratory, as set forth
in Sections 4 - A,

4 - B and 4 - C of this circular, which sets forth the composition of
the Intoxicating Beverage and attests to the fact that the beverage is
not toxic and that it complies with all of the requirements of the law
and of this circular. With regard to a Previously Imported Intoxicating
Beverage -- the certificate of examination shall state that its
composition is identical to the known composition of the beverage as
documented by the Approved Laboratory at the time of the first import of
the beverage to Israel.

\* The original documents which were submitted to the laboratory.

If the requirements of the law and of this circular are fulfilled, the
importer shall be granted a special permit for the import of Alcoholic
Beverages.

4 - A Laboratory Examination for a New Intoxicating Beverage

An importer seeking to obtain a certificate of examination for the
purpose of receiving a special permit for the import of a New
Intoxicating Beverage shall provide an Approved Laboratory with the
following:

1\) A sample of the beverage with regard to which the import permit is
requested, in a container of the type in which the beverage is to be
marketed to consumers. If the beverage is beer, the importer must
produce 5 bottles/cans for each sample.

2\) Three original Labels (separately or on the bottles).

3\) Three labels in Hebrew.

4\) Original documents issued by the manufacturer of the beverage,
approved and verified

by the Competent Authority in the country of production, and including
the following

details:

> a\) Analysis which sets forth the components listed in Appendix B of
> this circular, as well as the names, types and international
> identification numbers of the artificial coloring used in the
> production of the beverage, and the types and quantities of
> preservatives used in the production of the beverage.
>
> b\) A description of the production process.
>
> c\) A list of the original materials used in the production of the
> beverage.
>
> d\) If the beverage is wine, the areas of cultivation and the
> composition of the grape varieties used in the production of the wine
> shall be set forth in detail. Should a certain area of cultivation be
> listed on the Label, the importer shall provide a Certificate of
> Origin.
>
> e\) If the beverage is whiskey, brandy, tequila, cognac, ouzo or fruit
> distillates, the importer shall provide a Certificate of Origin issued
> by the Competent Authority in the country of production, which also
> sets forth the original materials and the production process
> (including the aging process).

5\) Documents written in a foreign language (except for English and
French) shall be submitted in Hebrew translation and shall be notarized.

4 - B Laboratory Examination for a Previously Imported Intoxicating
Beverage

An importer seeking to obtain a certificate of examination for the
purpose of receiving a special permit for the import of a Previously
Imported Intoxicating Beverage shall provide an Approved Laboratory with
the following:

1\) A sample of the beverage with regard to which the import permit is
requested, in a container of the type in which the beverage is to be
marketed to consumers. If the beverage is beer, the importer must
produce 5 bottles/cans for each sample.

2\) Three original Labels (separately or on the bottles).

3\) Three labels in Hebrew.

4\) If the beverage is wine, the Approved Laboratory must be provided
with a Certificate of Origin from the manufacturer as set forth in
Section 4 - A, (4).

Documents written in a foreign language (except for English and French)
shall be submitted in Hebrew translation and shall be notarized.

4 -- C Examination in the Laboratory and Certificate of Examination

1)  An Approved Laboratory shall perform tests on Intoxicating Beverages
    as set forth in Appendix 2 of this circular.

2)  Upon conclusion of the examination, the Approved Laboratory shall
    produce a Certificate of Examination for the Intoxicating Beverage,
    which shall include the following details:

    a.  The composition of the Intoxicating Beverage.

    b.  Designation of whether the Intoxicating Beverage is toxic.

```{=html}
<!-- -->
```
c)  Details with regard to the compatibility of the composition of the

> Intoxicating Beverage with the requirements of the law and of this
> circular, including a detailed listing of any deviation.

d)  If the beverage is beer, and if its expiry date has passed or is
    about to fall

> within 30 days, it must be clarified that no beer whose expiry date is
> about to fall within three months shall be released from Customs.

e)  With regard to a New Intoxicating Beverage: whether the composition
    of the

> beverage is identical to the composition which was described by the
> manufacturer in the document submitted pursuant to Section 4 - A, (4)
> above, and if not, a detailed listing of the deviation from said
> composition and the required correction of the Label, provided the
> beverage is an Intoxicating Beverage as this term is defined in this
> circular.
>
> f\) With regard to a Previously Imported Intoxicating Beverage:
> whether the
>
> composition of the beverage is identical to the known composition of
> the beverage
>
> as documented at the time of the first import of the beverage to
> Israel.

5\. Release of the Shipment from the Control of the Customs Authorities

Following the arrival of the shipment of Intoxicating Beverages in
Israel, the manufacturer shall take action to have the shipment released
from the control of the Customs authorities, according to the following
rules:

5 - A

The manufacturer shall ensure that a representative of the Approved
Laboratory which issued the Certificate of Examination during the stage
prior to the import shall take samples of each brand name and submit
them for examination. With regard to the import of a New Beverage, one
sample shall be taken for each brand name. With regard to the import of
a Previously Imported Beverage, three samples shall be taken for each
brand name.

5 - B

The Approved Laboratory shall examine the composition of the
Intoxicating Beverage of which said sample were taken, shall draw up a
Certificate of Examination with respect thereto, in the format set forth
in Section 4 - C above, and shall determine whether the composition of
the beverage is identical to the composition in respect of which the
special permit was issued during the stage prior to the import.

5 - C

The importer shall provide the Administration with the Certificate of
Examination issued by the Approved Laboratory and with an "Examination
and Release of Intoxicating Beverages" form (IC 70.032), including the
documents required in accordance with said form: a copy of the bill of
lading; a commercial invoice; a Certificate of Origin; a Label for the
beverage, approved by the Administration within the framework of the
special permit; and a copy of the special permit.

5 - D

Should the requirements of the law and of this circular be fulfilled,
the importer shall be granted a permit for the release of the
Intoxicating Beverage from the control of the Customs authorities,
provided that the commodity examined is an Intoxicating Beverage as this
term is defined in this circular. Should the commodity be another
beverage, which is not an "Intoxicating Beverage", the commodity shall
be examined pursuant to the relevant applicable law. If the beverage is
beer, an "Examination and Release of Intoxicating Beverages" form shall
not be issued for beer whose expiry date has passed or is about to fall
within 30 days.

6\. "Green Track"

The Administration is entitled to approve the release of an Intoxicating
Beverage from the control of the Customs authorities prior to the issue
of the Certificate of Examination as required in Section 5, or to waive
the issue of the Certificate of Examination, according to the rules set
forth below:

6 - A

The Administration shall maintain a list of all of the importers of
Intoxicating Beverages.

6 - B

The Administration is entitled to grant an importer of Intoxicating
Beverages the status of "Recognized Importer" after said importer has
brought to Israel at least ten shipments of Intoxicating Beverages on
different dates, in a total quantity of at least ten cargo containers,
over a period of at least one year, and has been found, on the basis of
the cumulative experience, compliant with the provisions of the law and
this circular. The Administration is entitled to grant an importer the
status of "Recognized Importer" provided that said importer, prior to
the publication of this circular, has been recognized by the
Administration as a regular importer of Intoxicating Beverages which has
complied with the requirements applicable to the import.

6 - C

The release of Intoxicating Beverages imported by a Recognized Importer
from the control of the Customs authorities shall be implemented
following the provision of an "Examination and Release of Intoxicating
Beverages" form

6 - D

At the time of issue of the examination form, the Administration shall
determine whether it is necessary for an Approved Laboratory to examine
samples of the shipment. Within the framework of its decision, the
Administration shall consider past experience with regard to the
compliance of beverages of the same type with the requirements
applicable thereto, the quantity of beverages of the same type which
have been imported and examined, and the interval which has elapsed
since the last examination of that type. Should the Administration
decide that it is necessary for an Approved Laboratory to examine
samples of the shipment, samples of each brand in the shipment shall be
taken by a representative of the Approved Laboratory, who shall transfer
them for examination as set forth in Section 5 - A above.

6 - E

Should the laboratory examination reveal that the Intoxicating Beverages
which have been released from the control of the Customs authorities do
not comply with the requirements of the law and this circular, the
Administration shall issue an order for the cessation of marketing of
the beverages, subject to the importer being given the right to state
his case before the Administration.

6 - F

Should the Administration decide to order the cessation of marketing of
the merchandise, the importer shall be required to immediately cease the
marketing thereof and to collect the merchandise in an agreed place
acceptable to the Administration, pending a decision as to what shall be
done with it.

6 - G

Should the Administration decide to prevent or to terminate the
marketing of the merchandise, the Administration shall approach a Court
for the receipt of an order for confiscation, destruction or return of
the shipment to its country of origin, as the Court shall decide.

6 - H

The Administration is entitled to revoke an importer's status as a
Recognized Importer, should it transpire that the importer misused said
status or that the importer does not comply with the requirements of the
law and of this circular, or when there is a real suspicion of the
import of Intoxicating Beverages which do not comply with said
requirements, in such a manner as to justify the performance of
laboratory testing prior to release of the shipments from the control of
the Customs authorities. The Administration is entitled to decide as
stated above in a general manner or with regard to a specific shipment.
Prior to such a decision by the Administration, the importer shall be
given an opportunity to state his case before the Administration.

7\. Applicability

This Director-General's Circular shall enter into force as of the date
of its publication in the Official Gazette.

(-)

Reuven Horesh

Director General

Jerusalem, 12 Kislev 5760

**Appendix A (Section 3 of the Circular)**

Laws Applying to the Import of Intoxicating Beverages[^1]

A. Israeli Legislation

1\. National Health Ordinance (Food), 1935.

2\. National Health Regulations (Food) (Coloring in Food), 1984.

3\. Consumer Protection Law, 1981.

4\. Consumer Protection Ordinance (Marking and Packaging of Food
Products), 1999.

5\. Standards Law, 1953, and Israel Standards IS 1318 -- Wine, IS 407 --
Beer, IS 309 -- Ethyl Alcohol, or IS 1572 Part 1 -- Alcoholic Beverages
-- Definitions, Descriptions and Marking.

6\. Intoxicating Beverages Ordinance (Manufacture and Sale) \[New
Version\].

7\. Intoxicating Beverages Regulations.

8\. Control of Products and Services Law, 1957.

9\. Merchandise Marking Ordinance.

10\. Import and Export Ordinance \[New Version\], 1979.

11\. Free Import Order, 1978.

B. International Rules and Standards

**1.** The requirements of the *Codex alimentarius*.

2\. Food Chemical Codex.

3\. British Pharmacopoeia.

4\. EEC Council Regulations No. 1576/89 -- 1989, published in the
Official Journal of European Communities No. L - 160 dated June 12,
1989, as these shall be in force from time to time, and other
regulations and guidelines issued by the European Union with regard to
intoxicating beverages.

5\. Recueil des méthodes internationales d'analyse des vins et des
moûts, Complément n 1 à l'édition officielle de juin 1990, Office
International de la Vigne et du Vin.

6\. Laws and circulars issued by the United States Department of the
Treasury, Bureau of Alcohol, Tobacco and Firearms.

7\. Laws, regulations, standards, quality requirements, and other legal
provisions of the country of manufacture.

8\. Other requirements of any institution which has been recognized by
the Director-General of the Ministry of Industry and Commerce.

**Appendix B (Section 4 of the Circular)**

**Laboratory Testing**[^2]

A. [Test methods:]{.underline}

> 1\. Laboratory testing shall be conducted in accordance with the
> generally accepted professional criteria in the intoxicating beverages
> industry, according to the test methods set forth in the Israel
> Standard applicable to the beverage under test or in any other
> legislation.
>
> 2\. In the absence of Israel Standards and Israeli legislation
> governing the test methods, the testing shall be carried out in
> accordance with generally accepted international test methods, or the
> test methods generally accepted in the country of manufacture. In
> particular, use shall be made of the test methods set forth in the
> following compendia:
>
> \(a\) The test methods of the Office International de la Vigne et du
> Vin, as set forth in Recueil des méthodes internationales d'analyse
> des vins et des moûts.
>
> \(b\) The test methods set forth in EEC Council Regulations No.
> 1576/89 -- 1989, published in the Official Journal of European
> Communities No. L - 160 dated June 12, 1989, as these shall be in
> force from time to time, and other relevant regulations and guidelines
> issued by the European Union.
>
> \(c\) The test methods set forth in the Test Book of the American
> Organization of Agricultural Chemists (A.O.A.C.), according to the
> most recent valid edition.

B. List of Chemical Tests for Intoxicating Beverages

> \(1\) Tests for whiskey, cognac, brandy, slivovitz and rum
>
> 1\. Effective (real) alcohol in % by volume.
>
> 2\. Synthetic alcohol in % by volume.
>
> 3\. Overall acidity
>
> 4\. Fixed acidity } in milligrams of acetic acid per liter
>
> 5\. Volatile acidity

6\. Dry extract (dry material) in grams per liter

> 7\. Overall sugar as reducing sugar in grams per liter
>
> 8\. Methyl alcohol (methanol) in milligrams per liter
>
> 9\. Non-alcoholic elements, in grams per 100 liters of 100% alcohol,
> including:

a\. Volatile acids such as acetic acid

> b\. Aldehydes such as ethanal
>
> c\. Furforol
>
> d\. Esters (such as ethyl acetate)
>
> e\. Total high alcohols, including:
>
> Propanol 1
>
> Methyl 2 -- propanol 2
>
> Butanol 1
>
> Methyl 2, butanol 1 and methyl 3, butanol 1

Total non-alcoholic coefficient

> **(2) Tests for liqueurs, cordials, cocktails and aperitifs**
>
> 1\. Alcohol in % by volume.
>
> 2\. Total fat in grams per liter (milk fat)
>
> 3\. Overall sugar as reducing sugar in grams per liter
>
> 4\. Protein (about 25.6 X)
>
> 5\. Acidity such as citric acid in grams per liter
>
> 6\. Dry extract (dry material) in grams per liter
>
> 7\. Ash in grams per liter
>
> 8\. Color index
>
> 9\. Methyl alcohol in milligrams per liter
>
> **(3) Tests for wines, dessert (sweet) wines, sparkling wines and
> sangria**
>
> 1\. Alcohol in % by volume.
>
> 2\. Alcohol by weight (in grams per liter)
>
> 3\. Specific weight 20/20
>
> 4\. Volumetric mass
>
> 5\. Specific weight of non-alcoholic distillate residue
>
> 6\. Sugars: total expressed as reducing sugar
>
> 7\. Reducing sugar (in grams per liter)
>
> 8\. Sucrose (in grams per liter)
>
> 9\. Polarization of polarimetric plane
>
> 10\. Dry extract: Total according to densimetry (in grams per liter)
>
> 11\. Less sugar (non-reducing extract) (in grams per liter)
>
> 12\. Corrected (reduced extract) (in grams per liter)
>
> 13\. Total acidity expressed as wine acid (in grams per liter)
>
> 14\. Volatile acidity expressed as acetic acid (in grams per liter)
>
> 15\. Fixed acidity expressed as wine acid (in grams per liter)
>
> 16\. Tartaric acid (in grams per liter)
>
> 17\. Malic acid (in grams per liter)
>
> 18\. Citric acid (in grams per liter)
>
> 20\. Sulfur dioxide, total (in grams per liter)
>
> 21\. Sulfates expressed as (in grams per liter)
>
> 22\. Glycerol (in grams per liter)
>
> 23\. 2-3 butylene glycol (in grams per liter)
>
> 24\. Preservatives: Benzoic acid (in grams per liter)
>
> 25\. Sorbic acid (in grams per liter)
>
> 26\. Ascorbic acid (in grams per liter)
>
> 27\. Presence of whitener (Malvidin Diglucozide)
>
> 28\. Precipitate index
>
> 29\. Organoleptic test
>
> 30\. Ash (in grams per liter)
>
> 31\. Alkalinity of ash (in meq/L)
>
> 32\. Potassium (in grams per liter)
>
> 33\. Phosphorus expressed as (in grams per liter)
>
> 34\. Analytic formula: dry alcohol (2) / reduced dry extract (13)
>
> 35\. Total sugar
>
> Polarization of polarimetric plane
>
> 36\. Revlaine coefficient
>
> 37\. Alcohol in % by volume (1) -- fixed acidity (18)
>
> 38\. Ash (30) / alkalinity (31)
>
> 39\. Fixed acidity (18) / alcohol in % by volume (1)
>
> 40\. Residual dry extract (in grams per liter)

## Procedure for Importation of Wine 

## Import Department, Chief rabbinate of Israel

The Chief Rabbinate of Israel has published an official procedure or set
of principles as a guide to the perplexed importer who seeks to import
kosher wine into Israel. The guide, as set out in this publicly
available document, provides a striking example of the Chief Rabbinate's
expertise in setting up technical barriers to trade (TBT). Careful
examination of the implications of these instructions produces the
inevitable conclusion that it is only possible to import wine from
wineries which exclusively produce kosher products.

Following is an unofficial translation of the Chief Rabbinate's
guidelines.

**Introduction**

Production of kosher wine requires expertise and careful supervision of
both the production process and any auxiliary ingredients employed in
the process. Accordingly it has become necessary to introduce specific
kashrut procedures to be followed by importers of wine to Israel.

In addition to the problems, which occur in the course of production, it
is evident that lacunae also exist in the marketing of imported wine.
These require the development of a clear-cut and uniform procedure for
all importers and wineries.

A. The Import Department will not license importation of wine in bulk.

B. An importer of kosher wine must produce the following documents, in
addition to completing the special application form for requesting
permission to import (kosher wine T.F.).

> 1\. Copies of all labels of the winery which are used outside of
> Israel for **nonkosher**

wines.

2\. Copies of the proposed labels for the **kosher** wine.

3\. A kashrut certificate from abroad, from the supervising rabbi,
indicating:

> filling dates; ingredient list and auxiliary materials used in the
> manufacture of the wine; description of the manufacturing process; a
> declaration by the kashrut supervisor that he has sole responsibility
> for the labels.

C. The brand name and name of the kosher wine (\"the line\") will under
no circumstances be the same as that of the nonkosher labels. Decisions
on this issue are at the sole discretion of the Import Department.

D. The Import Department will not issue import permits for kosher wine
to an importer who also imports or markets nonkosher wine.

E. An importer of kosher wine will confirm that he does not store kosher
and nonkosher wines in the same warehouse.

F. The importer of kosher wine will undertake to refrain from
advertising kosher and nonkosher wines together.

**Note**: An importer who, for whatever reason, imports kosher wine
without the direction and instruction of the Import Department, will
bear the consequences of having his application rejected. Therefore, it
is necessary to apply to the Import Department before contracting to
import wine. The Chief Rabbinate can provide a list of kashrut
supervision bodies and of rabbis who specialize in the production of
kosher wine. We note here that in spite of their specialization, the
Import Department will approve the wine only if it is certain that the
supervisors acted according to the kashrut procedures of the Chief
Rabbinate of Israel and according to the procedure shown above.

**[Annex 19: Lists of Approved Plants, Seaweed and
Mushrooms]{.underline}**

A\) The following plants have been approved for use in food and food
additives:

<http://www.health.gov.il/Download/pages/Foodsimple0607.xls>

B\) The following Mushrooms have been approved for use in food and food
additives:

<http://www.health.gov.il/Download/pages/Mushroom_add.xls>

C\) The following Seaweed have been approved for use in food and food
additives:

<http://www.health.gov.il/Download/pages/SeaweedSimple.xls>

[^1]: We would like to clarify that the list of binding laws and rules
    is not a closed list. The Approved Laboratory must determine that
    the Intoxicating Beverage complies with all of the binding laws and
    rules, even if they do not appear in this Appendix. Thus, for
    example, amendments of laws and regulations which are published
    following the date of publication of this procedure shall be binding
    even if they were not yet updated in this Appendix.

[^2]: We would like to clarify that the Approved Laboratory must
    determine that the Intoxicating Beverage complies with all of the
    binding laws and rules, even if they are not reflected in this
    section.