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The Cooperation Council F or The Arab States Of The Gulf  
Secretariat General  
 
 
 
 
 
 
 
GCC Guide For Control On  
Imported Foods  
 
 
 
2016 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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GCC Guide for Control on Imported  Foods  
Introduction  
The department of Agriculture and Fisheries Resources at the Economic Affairs of 
the Secretariat General of the Cooperation Council for the Arab States of the Gulf 
hereinafter (GCC), is privileged to print the GCC Guide for the Control of Imported Food. 
The GCC Ministers  in charge of Food Safety  adopt ed the amendments on the first 
version at their 3rd meeting held at the GCC Headquarter in June  2016.  
Printing this guide is based on the believe of the General Secretariat of the (GCC)  in 
the dissemination of information in all transparency to allow anyone to get an access  to 
it achievements, regulations and all the materials related to the joint cooperation  among 
its member states. The GCC believes it important that interested parties  and people 
should be familiar with the achievements of the (GCC) and make use of  those references 
in various specializations as well giving chances for the others to  realize on the decisions 
adopted by the GCC countries in the field of systems and common  legis lation. This guide 
is one of many achievements adopted jointly in the area of  food safety.  
The GCC states import most of its consuming food and live animals from outside  
countries, and since these nutrients, while essential to the life of the individual an d 
society,  also represent health challenges for humans and concerns for the environment  
safety. Therefore, the Ministerial Committee for Food Safety of GCC acknowledged  the 
importance of a collective coordination and establishing joint laws and regulations  of 
laws in food safety. The importance of the Guide for the control of imported food  comes 
as part of the efforts to consolidate and facilitate the import and complete inspections  
on consignments of imported food procedures, depending on the degree of  health risk 
and without prejudice to the obligations of Member States About the WTO  agreements 
and compatible with international best practices in this area.  
This guide illustrates the commitment of Member States to apply food control 
procedures  based on the principle of severity of imported food and in line with expected  
consumer health and rights to get high quality of food with no health risk. The items and  
regulations stipulated in the guide have taken into account the GCC member states  
commitments on inte rnational laws and regulations such as WTO, FAO, and OIE.  
 
 
                                                                        Agriculture and Fisheries Resources Directorate  
 
 
 
 
 
 
 
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 Table of Contents  
1. Introduction ……………………………………………………………………………………  4 
2. Scope…………………………………………………………………………………………...  4 
3. Definitions: ……………………………………………………………………………………         5 
4.Principles ……………………………………………………………………………………….          11 
5. Risk -based Approach to food safety requirements …………………………………………  12 
5.1. Factors taken into account in application of the risk -based food control system……….  13 
5.2. Risk -based food control system…………………………………………………………….  15 
6.  Required Documents and Health Certificates………………………………………………  16 
6.1 Required Documents and Health certificates ……………………………………………...  16 
6.2 Health Attestations:………………………………………………………………………….  17 
6.2.1  Health  Attestations   for Export of Processed Food ……… …...………………………...  18 
6.2.2  Health  Attestations   for Export of Meat and Meat Products ………... ………………...  18 
6.2.3  Health Attestations   for Export of (Milk, and Milk Products) …………………………  19 
6.2.4  Health  Attestations   for Export of Table Eggs and Egg Products ……………………..  19 
6.2.5  Health  Attestations   for Export of Products of Aquatic Animal Origin ……………….  20 
6.2.6  Phytosanitary  Attestations   for Export of Plant and Plant products ………………….  21 
6.2.7 Health  Attestations  for Export of Assorted Foods……………………………………..  21 
6.2.8 Health  Attestations  for Export of Honey ……………………………………………… . 21 
6.3. Halal  Attestations  /Halal Slaughtering  Attestations   ……………………………………  22 
6.3.1 Halal Slaughtering  Attestations   for Export of Meat and Meat Products……………..  23 
6.3.2 Halal  Attestations   for Export of P roducts of Animal  Origin …………………………..  23 
7. Inspection and clearance of imported foods…………………………………………………  24 
7.1. Reserve notification and detention of consignment……………………………………….  24 
7.2. Temporary release…………………………………………………………………………..  24 
7.3. Automatically detained food………………………………………………………………..  26 
8. Food imported for non -commercial purposes……………………………………………….  26 
9. Food prohibited from importation on food safety grounds………………………………...  26 
10. Prohibition of importation of foods on sanitary or phytosanitary grounds……………..  27 
Appendix (1): GCC Imported food Control procedures Flow Chart………………………...  29 
Appendix (2): Health certificates Forms……………………………………………………….  31 
Template No (1) Health certificate for export of processed food ………………………….  32 
Template No (2): Health Certificate for Export of Meat and Meat Products …………….  33 
Template No (3) Health Certificate for Export of (milk, and Milk Products) …………….  34 
Template No (4) Health Certificate for Export of Table Eggs and Egg Products…………  35 
Template No: (5) Health Certificate for Export of Products of Aquatic Animal Origin …  36 
Template No: (6) Phytosanitary Certificate for Export of Plant and Plant products…….  37 
Template No: (7) Health Certificate for Export of Assorted Products ……………………  38 
Template No: (8) Health Certificate for Export of Honey………………………………….  39 
Appendix (3): Halal Certificate/Halal Slaughtering Certificate Forms……………………...  40 
Template No: ( 1) Halal Slaughtering Certificate for Export of Meat and Meat Products.  41 
Template No: ( 2) Halal certificate for Export of products of Meat Origin………………..  42 
Appendix No (4): List of GCC Requirements: Technical Regulations & Standards……… .. 43 
Appendix (5) List of Food Categories' and their Certification Requirements ………… …….  56 4 | P a g e  
  
 
 
1.  Introduction  
 
The competent authorities responsible for food control in the GCC countries recognize 
that effective and efficient inspection and certification systems are fundamental 
components of the trade in food. The competent authorities of the GCC have the 
common go al of an integrated and harmonized import inspection and certification 
system that is best practice, risk -based and meets without prejudice the obligations of 
the relevant World Trade Organization agreements. This system will be fit for purpose 
and will en sure consumer protection while facilitating trade.  
 
The competent authorities of the GCC have the responsibility of ensuring that all food 
arriving in the GCC countries complies with the relevant  GCC requirements1. All 
imported food will be subjected to health control at the point of entry to ensure that food 
complies with the GCC technical regulations and requirements (refer to appendix No. 
4). 
 
The means of assurance provided by exporting countries can be provided in a number 
of ways e.g. documentation and certification, reference to other assurances provided 
through inspection activities by the competent authority in the exporting country or an 
officially -recognized party, trading arrangements based on the history of compliance of 
previous shipments of known origin.   
 
This Guide documents a commitment to science -based import control systems and 
clearance procedures that are: applied in proportion to potential risks to consumers from 
imported food; responsive to new or emerging risks that may arise in th e global food 
supply . They also address non -food safety  (i.e. food suitability) requirements2 in a 
transparent and objective manner .  
 
2. Scope  
 
This Guide  describes principles and regulatory requirements to be applied by the 
exporting country and the importing GCC countries in assuring the safety and suitability 
of shipments of imported food.3 Specific attestations for animal and plant health 
certification are also provided in the Guide . 
 
                                                           
1 All GCC food standards and technical regulations are available at GSO website: www.gso.org.sa   
2 The GCC food imports Guide tackles  food suitability issues related to ethnic/religious considerations such as 
Halal food and labeling issues, which are considered as legitimate factors.  
3 Foods imported for personal use are not subject to the requirements in this guideline  and are allowed where the 
packaging is intact and provides sufficient information to allow entry e.g. name and number of food 
establishment in the country of origin.  
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 The Guide incorporates Codex , OIE, IPPC standards as international benchmarks where 
appropriate.  
 
There is ongoing work in the GCC countries to harmonize all regulatory requirements 
for imported foods and provide a coordinated and efficient border inspection and 
clearance system. While regulatory requirements and procedures for imported foods  are 
not as yet fully harmonized between the countries of the GCC, this Guide will contribute 
to the harmonization process. In particular, the countries of the GCC will continue to 
work towards a  fully  risk-based approach to  assure  the safety of imported foods.  
  
3. Definitions:   
The following words and expressions shall, unless the context otherwise requires, have 
the meaning hereby assigned to them  
  
Food where certain materials have been added to its original 
ingredients affect s it by  reducing its quality and nutritional value, or 
where some of the nutrients have been removed partially  or entirely, 
or a general  permitted additive has been added to  the product , 
without disclosing these changes on the food label.  
 
 
all life stages (including eggs and gametes) of fish, molluscs, 
crustaceans and amphibians originating from aquaculture 
establishments or removed from  the wild, for farming purposes, for 
release into the environment or for human consumption.  
 Adulterated 
food  
 
 
 
 
 
Aquatic 
Animals  
 
 
 
A variety of food products which are shipped in the same 
consignment which do not belong to : meat and meat products; fish 
and fish products; milk and milk products; eggs and egg products; 
honey or bee products . The certificate for assorted products can be 
used for products such as spices, dry fruits, desiccated coconut, 
sauces, tea, coffee, pack aged breakfast cereals, packaged nuts, 
vegetable oils, packaged dry fruits etc. One certificate can be used 
for multiple products.  
 Assorted Food 
Products  
 
Certificate issued by the concerned party (i.e. exporter, shipping 
agency or officially recognized third party) in the country of origin 
or exporting country that assures  the fitness of the conveyance  used 
for transporting food and proves the suitability to transport the 
exported food .   
 Certificate of 
fitness for 
Conveyance   
 
 
The official body or officially -recognized body that has regulatory 
jurisdiction for food control . 
  Competent 
authority  
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 The action taken by the competent regulatory authorities of the 
importing GCC countries to  dispose rejected food proved unfit for 
human consumption .   
 Condemnation  
Action taken by the competent authority to allow release of a 
consignment of food to the importer under prescribed conditions .  
  Conditional 
release  
 
A defined collection of food  products normally covered by a single 
certificate.  It may consist in either a portion of a lot, either a set of 
several lots.    Consignment  / 
Shipment  
 
  
Any substance not intentionally added to food, which is present in 
such food as a result of the production (including operations carried 
out in crop husbandry, animal husbandry and veterinary medicine), 
manufacture, processing, preparation, treatment, packing, 
packaging, transport or holding of such food or as a result of 
environmental contamination.  The term does not include insect 
fragments, rodent hairs and other extraneous matter .  
  Contaminant  
An official document that authorizes the transfer of goods from the 
port of entry to the area of food inspection .   
 Delivery notice  
 
The process of review ing and verifying all documents 
accompanying  a food  consignment.   
 Documentary  
Check  
 
The capability of different inspection and certification systems to 
meet the same objectives; i.e. t he state where  in sanitary measures 
applied in an exporting country, though different from the measures 
applied in an importing country, achieve, as demonstrated by the 
exporting country, the importing country’s appropriate level of 
sanitary protection . 
 Equivalence  
Food that is fit for human consumption according to its end use as 
specified by the technical regulations of the GCC, or approved 
alternative equivalent measures.    
 Fitness for 
human 
consumption  
Any substance, whether processed, semi -processed or raw, which is  
intended for human consumption, and includes drink, chewing gum 
and any substance which has been used in the manufacture, 
preparation or treatment of food but does not include cosmetics or 
tobacco  or substances used only as drugs    
 Food  
Mandatory, regulatory activity, carried out  by the competent control 
authorities, for the purposes of protecting the health of consumers 
and to ensure the safety of food during all stages of food chain . 
 Food Control  
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 All stages of food handling, including the primary production, 
importing, exporting, manufacturing, preparation, processing, 
wrapping, packaging, transporting, storing, distributing, serving 
and selling.  
 Food chain  
 
 
Production  of food  or manufacturing , preparation , processing, 
wrapping , packaging , catering , transporting , possessing , storing, 
distributing , serving , selling or donating for the purpose of human 
consumption . 
 Food Handling  
 
All conditions and measures necessary to ensure the safety and 
suitability of food at all stages of the food chain.  
 Food Hygiene   
 
Examination of food or food safety systems by the competent 
authorities in the importing country, for the purposes of control of 
production inputs, processes and final products through all stages of 
food chain, to verify their conformity t o the technical regulations of 
the GCC , or approved alternative equivalent measures.  
 Food 
Inspection  
 
Any tag, brand, mark, pictorial or other descriptive matter, written, 
printed, stencilled, marked, embossed or impressed on, or attached 
to, a container of food.  
 Food label  
 
Assurance that food will not cause harm to the consumer when it is 
prepared and/or eaten  according to its end ed use.   
  Food Safety  
 
Assurance that Food is acceptable for human consumption 
according to its ended  use.   Food 
Suitability  
 
A comprehensive system for all the procedures and control 
measures to ensure food safety, including the application of good 
hygiene practice (GHP), Hazard Analysis and Critical Control Point 
(HACCP), and traceability .  
 
A set of good practices related to food / feed and the surrounding 
environment, including any process, which includes good 
agricultural practices, good veterinary practices, good hygiene 
practices, good manufacturing practice.  
 Food safety 
management 
system 
 
 
 
Good 
Operational 
Practices  
 
The ability to  follow the movement of a food through all stage(s) of 
production, processing and distribution.   
 Food 
Traceability  
 
A scientific system  which identifies , evalua tes, and control s hazards 
which are significant  for food  safety .    
 Hazard 
Analysis and 
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 Control Points  
(HACCP)  
 
Certificate issued by the country of origin or country of exportation 
by an accredited (GCC) Islamic agency (society), attesting that: the 
product (such as meat, fat, gelatin, rennet, the broth) has been 
prepared , produ ced and circulated in accordance with the rules of 
Islamic Sharia law; or the food which contains animal products or 
by-products  is halal and has been produced in accordance with the 
rules of Islamic Sharia law; and that the food has been handled with 
equipment and instrume nts which are not against the teachings of 
Islamic Sharia law and  in accordance with the GCC technical 
regulations .   
Halal 
Certificate  
 
Certificate issued by the country of origin by an accredited (GCC) 
Islamic agency (society), attesting that: the animal  has been 
slaughtered in accordance with the rules of Islamic Sharia .    
Halal 
Slaughtering 
Certificate  
 
A biological, chemical or physical agent in, or condition of, food 
with the potential to cause an adverse health effect  
  
Hazard  
 
 
Certificate (paper or electronic) issued by the competent authority 
in the country of origin or the country of exportation, attesting that 
the safety (and suitability) of the consignment of food is in 
accordance with the relevant technical regulations of the GCC 
(including registration numbers of food establishments) , or 
approved alternative equivalent measures.  
   Health 
Certificate4 
 
Any representation on a food label , that states, suggests, or implies 
that a relationship exists between a food or a constituent of that food 
and health. It includes the following:  
Nutrient function claims – a nutrition claim that describes the 
physiological role of the nutrient in growth, development and 
normal functions of the body  
Other function claims – These claims concern specifi c beneficial 
effects of the consumption of foods or their constituents, in the 
context of the total diet on normal functions or biological activities 
of the body. Such claims relate to a positive contribution to health 
or to the improvement of a function o r to modifying or preserving 
health.  Health claim  
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                           
4 The certificate template should be in certain format approved by GCC which is based on  principles stated on 
codex. (Ref: codex CAC/GL 38 -2001 ( 
   
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 Reduction of disease risk claims – Claims relating the consumption 
of a food or food constituent, in the context of the total diet, to the 
reduced risk of developing a disease or health -related condition.  
  
Food items of one product type which have been subjected to 
processing such as canning, cooking, freezing, dehydration or 
milling but do not belong to the following categories in the GCC 
Guide: meat and meat products; fish and fish products; milk and 
milk products; eggs and egg products; honey or bee products.  
 Processed Food  
 
A visual inspection verifying all documents and certificates 
accompanying the consignment and making sure they match the 
product itself.    
 Product 
Identity Check  
 
A person or legal entity importing food  to GCC .  
 Importer  
A packing List or invoice or any document issued by the exporting 
company in the country of origin or country of export, which 
describes and quantifies the food in the consignment .  
   List of contents  
 
A definitive quantity of a commodity produced essentially under the 
same conditions  have uniform characteristics such as origin, 
producer, packer, markings, consignor, batch No. etc. 
 Lot/batch  
 
The presence of microorganisms, including pathogens and their 
toxins, accidentally in food during handling within the food chain . 
 
Is product obtained by any processing of milk, which may contain 
food additives, and other ingredients functionally necessary for the 
processing  Microbial 
contamination  
 
 
Milk Product        
 
Any representation on a food label  which states, suggests or implies 
that a food has particular nutritional properties including but not 
limited to the energy value and to  the content of protein, fat and 
carbohydrates, as well as the content of vitamins  and minerals and 
includes:  
Nutrient c ontent claim is a nutrition claim that describes the level 
of a nutrient contained in a food.  
Nutrient comparative claim is a claim that compares the nutrient 
levels and/or energy value of two or more foods.  
   
 Nutrition 
claim  
 
Land, sea or air port customs border which is designated as an entry 
point for shipments imported into any of the GCC countries.  
 Port of entry  
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 Action taken by the competent authority to detain a consignment of 
food at the port of entry when the food is suspected of not being 
compliant with GCC technical regulations.  
 Preventive 
detention  
 
An actual physical e valuation (using sight, sense and smell) of food , 
label  and packaging at the border of entry  without the resource for 
laboratory analysis , includ ing the visual inspection  for general 
conditions of the consignment  and the product identity check of its  
contents . 
 Physical 
examination / 
Check  
 
Action taken by the competent authority, under official controls, to 
allow an importer to re -export a consignment not presenting any 
health hazard of food in its entirety within a prescribed time limit, 
having met all documentary and customs requirements , provided 
that the food is not used during the holding time and availing 
documents that prove the re -export of such consignment .  
 Release for re -
export  
 
Where a consignment of food is found to be non -compliant with 
GCC requirements, the Competent Authority will issue a reserve 
notification that states the reason for the reservation and the product 
will be detained  under official control .   
 Reserve 
notification  
A function of the probability of an adverse health effect and the 
severity of that effect, consequential to a hazard(s) in food .  
  Risk  
 
Organized decisions making process related to food safety, based 
on a scientific basis and developing necessary precautions to 
manage a process consist ing of three components: risk assessment, 
risk management and risk communication.  
  Risk analysis  
Any measure applied to protect human life or health within the 
territory of the country from risks arising from additives, 
contaminants, toxins or disease -causing organisms in food or 
feedstuffs, or from risks arising from diseases carried by foods 
which are a nimals, plants or products thereof or from risks arising 
from any other hazards in foods.  
 Sanitary 
measures5 
The criteria set down  or required  by the competent authorities 
relating to trade in foodstuffs covering the protection of public 
health, the protection of consumers and conditions of fair trading.    
 Requirements  
                                                           
5 Sanitary measures include all relevant laws, decrees, regulations, requirements and procedures including, inter 
alia, end product criteria; processes and production methods; testing, inspection, certification and approval 
procedures; provisions on relevant statistical methods, sampling procedures and methods of risk assessment; 
and packaging and labeling requirements directly related to food safety  11 | P a g e  
 A document that  lays down, for normal and frequent use, the rules 
and instructions or characteristics of the products, operations or 
relevant methods of production thereof,  the adherence to which 
shall not be compulsory. This document may include or examine in 
particular  the terms, definitions, packing and the marking or 
labeling requirements to be applied to the products, operations or 
the methods of production .   
 Standards  
Document provided by the owner or his representative describing 
the food to be imported and that  is in accordance with the relevant 
customs requirements of the GCC . 
 Statement of 
entry (customs 
declaration)  
Requirements issued by the GSO  (Gulf Standards Organization) 
which are mandatory .   
  Technical 
regulations  
Total reading (paper or electronic)  of temperatures during the 
transport of refrigerated and frozen food, through the use of 
(Thermographs) devices to measure the circulating air temperature 
or food temperature  
 Temperature 
readings 
Record during 
transport  
 
Action taken by the competent authority, under official controls , to 
allow, the importer to transfer a consignment of food from the port 
of entry to a warehouse, pending issuance  of an official decision on 
release .   
 Temporary 
release  
 
Any means  including  any part thereof , designated to transport food 
whether by sea, land or air .   
   Conveyance   
4. Principles  
 
All food shipments /consignment  imported to the countries of the GCC shall be subject 
to harmonized regulatory requirements6. Regulatory requirements will be subject to 
continuous review as the countries of the GCC work towards a fully unified regulatory 
environment7.    
  
Inspection and certification requirements applying to food safety aspects of imported 
food will be risk -based to the greatest extent practic able, with control measures applied 
in proportion to likely risks to the consumer. The type and frequency of inspection at 
                                                           
6 The guide is considered a mandatory  legal tool that will regulate the imports in a harmonized manner, thus 
optimizing resources and avoiding redundancy of procedures in the inter -trade between the GCC countries.    
7 The GCC member countries are currently developing an “implementation guide”  that will provide more 
operational dimension to the means of conducting the inspection and scenario based tools to ensure consistency 
in decision making.  
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 the time of import of shipments of food, and clearance procedures, will reflect this 
approach.  
 
The technical regulations and standar ds of the GCC countries will be used as the 
primary basis for certification of food shipments by exporting countries. Where deemed 
appropriate by the GCC e.g. where current GCC technical regulations and standards are 
not comprehensive in terms of specific requirements for certain imported foods, the 
GCC may defer to Codex, OIE and IPPC standards, guidelines and recommendations 
as the basis for certification (and other assurances).  
 
All aspects of the GCC inspection and certification systems will be documen ted and 
transparent, with details of regulatory requirements and operational procedures being 
made available to exporting countries and other stakeholders as requested.  
 
The competent authorities of the GCC countries will strive for uniform implementation 
of regulatory requirements and operational procedures in the advent of multiple entry 
points for imported foods   
 
Certification of shipments, accompanied by full documentation of the details of each 
food shipment, are key components of import food control s applied by the countries of 
the GCC; the  exporting country should take all measures to ensure the authenticity and 
accuracy official certification, and certification by officially -recognized bodies.  
 
The legislation of the GCC countries provides for flex ible certification and other 
alternative measure where the food control system applied by the exporting country’s 
competent authority is officially recognized by the GCC. This flexibility can be a 
consequence of a range of activities e.g. through audit of systems in exporting countries, 
recognizing registration of approved premises in exporting countries, memoranda of 
understanding, mutual recognition agreements, and equivalence agreements.  
 
The GCC recognizes three levels of arrangements:   
- Replication of  the GCC requirements  
- Recognition of an importing country system as “comparable” in terms of food safety 
outcomes even if different systems/requirements  
- Systems /measures Equivalence following a formal evaluation of exporting country’s 
system / measures .  
 
As far as practicable, regulatory  requirements for imported food will be applied equally 
to domestically -produced food.    
The competent authorities of the GCC countries will provide for effective interchange 
of information on inspection and certification systems with competent authorities in 
other countries, and provide a mechanism for exchange of information in emergency 
situations . 
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 5. Risk -based Approach to food safety requirements  
 
This Guide aims at promoting the application of risk-based food control systems 
through the systematic identification and classification of health risks associated with 
different foods in accordance with their intended use, therefore enabling effective and 
efficient allocation of government and industry  resources in ensuring food safety.  
 
5.1. Factors taken into account in application of the risk -based food control 
system  
 
5.1.1  Classification of imported foods  
 
Foods will be classified according to their potential to transmit food borne disease 
relative  to their intended end use. This classification will be developed from generic 
risk profiles for different types of food and generally will be independent of country of 
origin or the particulars of a consignment  
 
Risk profiles for classification of foods w ill include reference to:  
 Likelihood of contamination with biological, chemical and/or physical hazards  
 Likelihood of significant levels of contamination persisting throughout the food 
chain  
 Potential risks to human health for the general population  
 Poten tial risks to human health for susceptible sub -populations  
 Effect of consumer food suitability demand on modifying risks8. 
 
Food will be classified into three general categories: high, medium or low potential risk 
to human health. The numbr of risk categor ies may be increased on the basis of risk 
assessments conducted.  GCC food classifications may change on the basis of new 
scientific evidence of potential food borne risks to human health.  
 
5.1.2 Compliance history of imported foods  
 
The GCC countries will systematically document the compliance history of imported 
foods that have been certified or otherwise assured as meeting relevant GCC 
requirements . Evaluation of compliance history will primarily be based on the data 
collected from documentary checks , physical check  including Product Identity checks 
and laboratory tests of imported food shipments from a particular country of origin.  
 
Compliance information provided by the competent authority in the exporting countr y 
may also be taken into account. Evaluation of compliance history  (of food producers  
and country of origin)  may also relate specifically to food types of particular interest 
                                                           
8 The risk factor will not prohibit food from being imported but will rather assist the competent au thorities in the 
GCC members to determine whether certain food item will be subjected to higher risk category and hence 
higher control measures applied  14 | P a g e  
 e.g. high risk foods or foods with characteristics that are of particular concern to 
consumers.  
 
Documentation of compliance history will include reference to:  
 Correctness of all documentation accompanying a food consignment, including 
attestations  
 Results of physical checks / examination  including product identity check . 
 Results of targ eted laboratory testing.  
 
 
Elements of compliance history include;  
 
1. Number of non -compliances observed for the food product/supplier/country in a 
given year;  
2. Severity of the non -compliance in terms of human health and consumer 
protection;  
3. Published or confidential reports from other food control authorities on similar 
non-compliances;  
4. Results of on -site inspection carried out by food control authorities in the 
exporting country;  
5. Other relevant information from various sources (including media).  
 
5.1.3 Evidence of new or emerging hazards in the food supply  
 
The competent authorities of the GCC countries will interact with competent authorities 
in other countries in the identification and risk management of new or emerging hazards 
in the food supply.    
Where the GCC countries do not have the technical ability to monitor imported foods 
for new or emerging hazards, it is expected that the competent authority in the exporting 
country will have applied the same tests and safeguards as for food in their domes tic 
market.  
 
5.1.4 Whole of food chain approach to food safety      
 
The GCC countries recognize that the most effective and efficient means of mitigating  
food borne risks to the consumer are often achieved by application of control measures 
during primary production and processing in the country of origin. Further, port -of-
entry inspection is recognized as a very limited means of assuring the safety and 
suitability of imported food.  
 
Special arrangements with competent authorities in exporting countries that assure the 
safety of food during primary production and  across the food chain are encouraged by 
the GCC countries.  
 
These can include alternative meas ures based on:  
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  Food being certified as being produced in registered or otherwise officially - 
recognized food premises in the exporting country, and subject to audit by the 
GCC countries or their agents .  
 Memorandum of understanding ( MoU’s ) between compete nt authorities  
 Equivalency  agreements  Include Para on “Equivalency”  
 Broader trade agreements e.g. mutual recognition of inspection and certification 
systems .  
 
 
5.2. Risk -based food control system  
 
Port-of-entry inspection under the risk -based food control  system  will be based on:   
 Certification , exporting country alternative  assurances , and import inspection 
requirements for all consignments of foods, being those specified in GCC 
technical regulations . 
 Type and frequency of inspections including documentary checks , physical 
examination /check including Product Identity Checks  and sampling  that are 
developed from the criteria taken into account in application of the risk -based 
food control system  
 Application of a performance -based border of entry in spection system based 
on the level of compliance with GCC requirements over time . Once the 
compliance level is established through historical data compilation and 
analysis, more targeted risk factors may be included (i.e . Importer, 
Manufacturer/producer, B rand name and country of origin).   
 Special import inspection arrangements that recognize assurances provided by 
the competent authority in the exporting country . 
 
Food products are classified into three categories according to the degree / extent of 
their potential risk to human health; these categories include high, medium and low risk 
foods . The numbr of risk categories may be increased on the basis of risk assessments 
conducted.  
 
The GCC Food Safety Committee will establish the list of foods under each o f the above 
categories for approval by the GCC Ministerial Council. The lists shall also determine 
the frequency of various  inspections (i.e.  physical checks and samples for laboratory 
testing)  to be carried out for the different risk categories of food  and shall be adjusted/ 
updated to take into account new information or scientific data concerning food types 
and/or  potential hazards.  
 
Operational components of the risk -based food control system are:  
 
 Documentary checks of all  consignments  
 Physical check s/ examination including product identity check  as required . 
 Sampling and laboratory analysis of food as required  
 Harmonized rules for determining the type and frequency of inspection   16 | P a g e  
  Mechanisms for information exchange with the competent authority in the 
exporting country . 
 Verification of quality assurance systems operated by importers where they 
contribute to official requirements  
 
Each GCC member country shall apply harmonized, risk -based rules in determining 
the frequency and type of inspection procedures to be followed to ensure food safety. 
This includes incentives for high levels of compliance.   
 
6.  Required Documents and Health Certificates  
 
All consignments of imported food must be covered by appropriate documentation and 
certification. The authenticity and accuracy of official certification and certification by 
officially -recognized bodies will be periodically verified a nd audited by the countries 
of the GCC . 
 
6.1 Required Documents and Health certificates9  
All consignments must be accompanied by an original health certificate  issued by the 
competent authority in the country of origin  or an officially  recognized body. The health 
certificate should attest to compliance with the GCC  requirements  countries and, where 
relevant, animal and plant health requirements.    
 
Documentation issued or approved by the relevant competent authority or officially 
recognized bodies  or other designated entities  in the co untry of origin  must include :  
 
 Customs declaration   
 Permit delivery10  
 Commercial license /  Commercial register  in the relevant field .  
 Health certificate11 
 List of Contents.  
 Halal Slaughtering Certificate for meat and poultry / Halal certificate for food 
items that contain ingredients of animal origin according to the requirements 
stated in section 6.3  
                                                           
9 The GCC have no prior formal approval mechanism; hence certification remains the key means of assuring  
compliance of the system & product with food safety requirements. Still, the GCC recognize the applicability 
of “alternative measures” with trading partners through the various availed arrangements  
10 The document that is issued by the shipping agency to t he clearance agent/broker at the country of destination 
with general information on the vessel/ vehicle and its contents. Once the agent/broker receives this document, 
he/she can commence the customs paperwork and registration of the declaration form.  
11 The health certificate is the key assurance certificate that must be issued by the concerned competent authority, 
whereas the remaining of the documents entail flexibility as they can be issued by the relevant entities, the 
health certificate template sho uld be in certain format approved by GCC which based on principles stated on 
codex. (Ref: codex CAClGL  38-2001 (.  
 17 | P a g e  
  Supporting documentation for any labeled claims (nutrition claims, health claims, 
and other  claims) as required . Nutrition and health claims for food shall only be 
acceptable, if claim and wording thereof has been approved by internationally 
recognized scientific bodies   
 Temperature records where required   
 Any additional documentation as requested  by the competent authorities of the 
GCC , in case of incidents and emergency management   
 
Electronically -transmitted health certificates are an acceptable alternative to paper 
certificates accompanying an imported food consignment where the electronic 
certification system has been accepted by the GCC count ries as legitimate documents .   
 
6.2 Health Attestations:  
Health attestations should be declared in the relevant section of the standard form s of 
health certificate s as listed in  (Appendix  2), by the competent authority in the country 
of origin / country of dispatch  as the main assurance of s ystem compliance and product 
safety . The GCC requirements will be issued as annexes to this Guide . 
 
An exporting country shall assure that exported food to GCC countries is safe and fit 
for human consumption.  Exporting countries shall certify or otherwise assure that the 
food meets the importing countries (i.e. GCC) requirements.   
 
In case where arrangements are applied (including Recognition of an importing country 
system ) as “comparable” in terms of food safety outcomes even if differ ent 
systems/requirements and systems Equivalence following a formal evaluation of 
exporting country’s system, the relevant competent authority in the exporting country, 
under equivalence or other agreements, shall be able to certify establishments that wis h 
to export to GCC countries.   This, however, does not preclude the GCC country’s right 
to periodically audit the exporting countries relevant inspection system, including a 
sampling of the certified establishments .  
 
In case where a certification of compl iance has been issued by a third party operating 
in the country of origin/dispatch, the competent authority in the exporting country 
should ensure integrity, impartiality and independence of the official or officially 
recognized certification system .  
 
In case where  a foreign  Meat establishment  (slaughterhouse /processing plant ) is 
interested in exporting to GCC , it should not start its exports to the GCC unless it has 
been  approved by the GCC or the GCC have technical agreements with the com petent 
authority  of the exporting country . 
 
Where ever possible the e xporting  countries shall issue health certificates using the 
health certificates templates provided in appendix No. 2 of this guide . However, if 
exporting countries prefer to use their  own health certificate templates; a pre -approval  18 | P a g e  
 with the GCC countries  will be required and the certificates should include all  the 
attestation s required in the  GCC health certificates templates . 12 
 
Health certificates can be issued in Arabic, English or  in both languages. A Health 
certificate must accompany each consignment in accordance with the details provided 
in appendix no. 5 of this guide.  
 
GCC competent authorities may request additional health attestations  (Declarations ) if 
deemed necessary; for instance,  in case of incidents , emergency situations, or to assure 
fulfil of OIE, GCC or Halal requirements that feed fo r animals, fish and farmed fish;  or 
for any other reasons.  
 
  6.2.1 Health Attestations  for Export of Processed Food  
إن الغذاء سليم (آمن) وصالح للاستهلاك 
الآدمي The Food product are  safe and fit for human 
consumption13. 
تم إجراء عمليات تداول للمنتجات الغذائية في
منشأه غذائية خاضعة للرقابة من قبل الجهة 
الرقابية المختصة و/ او الجهة المخولة رسميا، 
وتطبق نظام إدارة سلامة الغذاء استناداً إلى 
مبادئ نظام الهاسب أو ما يماثله. The food product(s) was handled at an 
establishment that has been subjected to 
inspections by the competent authority and/or 
officially recognized body and implements a 
food safety management system based on 
HACCP princi ples or an equivalent system  
 
 6.2.2 Health Attestations for Export of Meat and Meat Products  
أن اللحوم  و/أو منتجاتها سليمة (آمنة) وصالحة 
للاستهلاك الآدمي The meat and/or meat product are safe and fit 
for human consumption14  
تم ذبح الحيوانات في مسلخ مرخص ومعتمد من
قبل الجهات المختصة في بلد المنشأ وموافق 
عليه من قبل دول مجلس التعاون لدول الخليج 
العربية ويعمل تحت إشراف الجهة الرقابية 
المختصة بالدولة المصدرة.  Animals have been slaughtered in a 
slaughterhouse approved and under t he 
supervision of the competent authority of the 
exporting country, and is approved by  the 
GCC authorities.  
أن اللحومو/أو منتجاتها من حيوانات خضعت 
للفحص قبل الذبح وبعده من قبل أطباء بيطريين 
تابعين للجهة الرقابية المختصة في بلد المنشأ.   The meat and/or meat product from animals 
that have been subjected to ante -mortem and 
post- mortem inspection by veterinarians 
assigned by the Competent Authority of the 
country of origin.  
تم إجراء عمليات تداول اللحومو/أو منتجاتها في 
منشأه خاضعة للرقابة من قبل الجهة الرقابية 
المختصة، وتطبق نظام إدارة سلامة الغذاء 
استناداً إلى مبادئ نظام الهاسب أو ما يماثله.  The meat and/or meat product was handled at 
an establishment that has been subjected to 
inspections by the competent authority and 
implements a food safe ty management system 
                                                           
12  Appendix No (5) show a list of various food and templates of the required certificates  
13  Type of food must be indicated in the certificate e.g. jams, chocolate  
14  Type of meat must be indicated in the certificate e.g. beef, lamb, poultry, etc.  19 | P a g e  
 based on HACCP principles or an equivalent 
system.  
تم تطبيق الممارسات البيطرية الجيدة في 
استخدام الأدوية البيطرية (بما فيها محفزات 
النمو) والكيماويات الزراعية  في الحيوانات 
الحية، وأن أي متبقيات في اللحوم و/أو منتجاتها 
متوافقة مع المتطلبات الخليجية ذات العلاقة. Good veterinary practices have  been applied 
in the use of veterinary medicines (including 
growth promoters) and agriculture chemicals 
in live animals, and any residues in meat  
and/or meat product  comply with GCC 
requirements.15 
أن مصدر اللحوم و/أو منتجاتها لم يتم ذبحها 
بقصد القضاء على الأمراض أو التحكم فيها. The meat and/or meat product originates from 
animals that have not been slaughtered for the 
purpose of disease eradication or disease 
control.  
أن مصدر اللحومو/أو منتجاتها حيوانات لم يتم 
تغذيتها بالبروتين الحيواني المصَنع، باستثناء  
بدائل الحليب أثناء فترة الرضاعة أو تلك من 
الأسماك.  The meat and/or meat product has not been 
derived from animals fed on processed animal 
protein, excluding milk substitute during 
lactation period and fishmeal .  
 
  6.2.3  Health Attestations for Export of  Dairy terms  (Milk, and Milk Products ) 16   
إن الحليبو/أو منتجاته سليم (آمن) وصالح  
للاستهلاك الآدمي The milk/milk product s are safe and fit for 
human consumption17 
أن مصدر الحليب و/أو منتج اته حيوانات 
سليمة وخاضعة للفحص البيطري من قبل 
الجهة الرقابية المختصة في بلد المنشأ. The milk /milk products has  been derived from 
healthy animals that are subject to the official 
veterinary service inspections in the country of 
origin.  
تم إجراء عمليات تداول الحليبو/أو منتج اته 
في منشأه خاضعة للرقابة من قبل الجهة 
الرقابية المختصة في بلد المنشأ وتطبق نظام 
إدارة سلام ة الغذاء استناداً إلى مبادئ نظام 
الهاسب أو ما يماثله. The milk/milk products was handled in an 
establishment that has been subjected to 
inspections by the competent authority and 
implements a food safety management system 
based on HACCP principles or an equivalent 
system.  
تم تطبيق الممارسات البيطرية الجيدة في 
استخدام الأدوية البيطرية (بما فيها محفزات 
النمو) والكيماويات الزراعية في الحيوانات 
الحية، وإن أية متبقيات في الحليب و/أو 
منتجاته متوافقة مع المتطلبات الخليجية Good veterinary pra ctice s have  been applied in 
the use of veterinary medicines (including 
growth promoters ) and agriculture chemicals 
in live animals and any residues in milk or milk 
product s comply with GCC requirements. 18  
                                                           
15   Appendix No (4) show a list of these requirements  
16  Dairy terms  means  names, designations, symbols, pictorial or other devices which refer to or are suggestive, 
directly or indirectly, of milk or milk products  (CAC STAN 206 -1999).  
17  Type of food must be indicated in the certificate.  
18   Appendix No (4) show a list of these requirements  20 | P a g e  
  
 
 
6.2.4 Health Attestations  for Export of Table Eggs and Egg Products  
إن البيضو/أو منتجاته  سليم (آمن) وصالح 
للاستهلاك الآدمي 
 The eggs/ egg products are safe and fit for 
human consumption. 19 
تم إجراء عمليات تداول البيضو/أو منتجاته  
في منشأه خاضعة للرقابة من قبل الجهة 
الرقابية المختصة في بلد المنشأ، وتطبق نظام 
إدارة سلامة الغذاء استناداً إلى مبادئ نظام  
الهاسب أو ما يماثله. The eggs/egg products were handled at an 
establishment that has been subjected to 
inspections by the competent authority in the 
country of origin and implements a food safety 
management system  based on HACCP 
principles or an equivalent system.  
تم تطبيق الممارسات البيطرية الجيدة في 
استخدام الأدوية البيطرية (بما فيها محفزات 
النمو) والكيماويات الزراعية في الدواجن، 
وإن أية متبقيات في البيض و/أو منتجاته 
متوافقة مع المتطلبات الخليجية Good veterinary  practice has been applied in 
the use of veterinary drugs (including growth 
promoters) and agriculture chemicals in 
poultry, and any residues in egg/egg products 
comply with GCC requirements. 20 
 
6.2.5 Health Attestations  for Export of Products of Aquatic Animal Origin21 
(including Fish and fish Products , molluscs, crustaceans, and echinoderms ) 
إن المنتجات البحرية سليمة (آمنة) وصالحة
للاستهلاك الآدمي The products of aquatic animal origin are safe 
and fit for human consumption  22 
إن مصدر المنتجات البحرية ذات الأصل 
الحيواني من فصائل غير سامة ولا تُسبب أي 
علامات مرضية. The products of aquatic animal origin are 
derived from non -toxic species that do not 
cause any sign of disease.  
في حال تربية الأحياء البحرية ذات الأصل
الحيواني ضمن مزارع أو مناطق إنتاج 
بحرية، فان هذه المناطق خاضعة للرقابة على 
المتطلبات الصحية من قبل الجهة الرقابية 
المختصة في بلد المنشأ. Where  aquatic animals are grown in farms or 
aquaculture production areas, the competent 
authority has monitored the compliance to 
sanitary requirements  
تمتغذية الأحياء البحرية ذات الأصل  
الحيواني على أعلاف صنعت وفقا لمتطلبات 
التصنيع الجيد ونظام تحليل المخاطر والتحكم 
بالنقاط الحرجة او ما يماثله وخالية من أية 
ملوثات فيزيائية او كيميائية أو بيولوجية 
محظورة دوليا The aquatic animals have been fed from feed 
that is produced in compliance with GMP & 
HACCP principles  or its equivalent and is free 
from any physical, chemical or   biological 
contaminants that are prohibited 
internationally.  
                                                           
19  Type of food must be indicated in the certificate.  
20   Appendix No (4) show a list of these requirements  
21 Aquatic Animals  means all life stages (including eggs and gametes) of fish, molluscs, crustaceans and 
amphibians originating fr om aquaculture establishments or removed from the wild, for human consumption.  
(Aquatic Animal Health Code -2012 -OIE)  
22  Type of food must be indicated in the certificate.  21 | P a g e  
 تم إجراء عمليات تداول المنتجات البحرية 
ذات الأصل الحيواني في منشأه خاضعة 
للرقابة من قبل الجهة الرقابية المختصة في  
بلد المنشأ، وتطبق نظام إدارة سلامة الغذاء 
استناداً إلى مبادئ نظام الهاسب أو ما يماثله.  The products of aquatic animal origin were 
handled in an establishment that has been 
subjected to inspection by the competent 
autho rity of the country of origin and 
implements a food safety management system 
based on HACCP principles or an equivalent 
system.  
6.2.6 Phytosanitary Attestations  for Export  of Plant and Plant products  
تصادق هذه الشهادة على أن النباتات 
والمنتجات النباتية أو  المواد الأخرى 
المذكورة هنا قد تم فحصها و/أو اختبارها وفقا 
للإجراءات المعتمدة المناسبة ووجدت خالية 
من آفات الحجر الزراعي التي حددها البلد 
المستورد، وتتفق مع الوضع الحالي لمتطلبات 
الصحة النباتية لدى دول مجلس التعاون 
الخليجي، بما في ذلك تلك الآفات غير 
الحجرية الخاضعة للوائح.  This is to certify that the plants, plant products 
or other regulated articles described herein have 
been inspected and/or tested according to 
appropriate official procedures , and are 
considered to be free from the quarantine pests 
specif ied by the importing country  and to 
conform with the current phytosanitary 
requirements of the GCC countries , including 
those for regulated non -quarantine pests.   
  
6.2.7 Health Attestations  for Export of Assorted Foods  
Food product s are safe and fit for human 
consumption  23 إنالمنتجات الغذائية  سليمة (آمنة) وصالح ة 
للاستهلاك الآدمي 
The food product(s) was handled at an 
establishment that has been subjected to 
inspections by the competent authority and/or 
officially recognized body and implements a 
food safety management system based on 
HACCP principles or an equivalent system.  تم إجراء عمليات تداول للمنتجات الغذائية 
في منشأه غذائية خاضعة للرقابة من قبل 
الجهة الرقابية المختصة و/ أو الجهة المخولة 
رسمياً، وتطبق نظام إدارة سلامة الغذاء 
استناداً إلى مبادئ نظام الهاسب أو ما يماثل ه. 
 
6.2.8 Health Attestations for Export of Honey  and Bee products  
Honey and/or bee products are safe and fit for human 
consumption. 24 إن عسل النحل و/أو منتجات النحل سليمة (أمنة 
وصالحة للاستهلاك الادمي)  
The food product(s) was handled at an establishment that 
has been subjected to inspections by the competent 
authority and/or officially recognized body and 
implements a food safety management system based on 
HACCP principles or an equivalent system.  تم إجراء عمليات  تداول عسل النحل و/أو منتجات 
النحل في منشأه غذائية (مناحل) خاضعة للرقابة من 
قبل الجهة الرقابية المختصة و/ أو الجهة المخولة 
رسمياً، وتطبق نظام إدارة سلامة الغذاء استناداً إلى  
مبادئ نظام الهاسب أو ما يماثله. 
The competent authority and/or officially in the country 
of origin  has implemented a plan to monitor residues in 
accordance with the international standards for Honey 
(CODEX STAN 12 -1981)  تطبق الجهة الرقابية المختصة و/ أو الجهة المخولة
رسمياً في بلد المنشأ خطة رصد للمتبقيات وفقا 
للمعايير الدولية الخاصة بعسل النحل ومنتجات النحل 
الواردة في الدستور الغذائي ( CODEX STAN 
12-1981 ) .) 
                                                           
23  Type s of food s must be indicated in the certificate . (See Defenition of Assorted Foods)  
24  Type of food must be indicated in the certificate.  22 | P a g e  
 Honey Bee and its products come from apiaries, which are 
supervised and controlled by the competent authority.  إن عسل النحل ومنتجاته ترد من مناحل تشرف 
وتسيطر عليها الجهة الرقابية الرسمية. 
Honey and/or bee products are produced in a country or a 
zone (of at least a 100 km radius) free from Aethina 
tumida  infestation, and not subject to any restrictions 
associated with the infestation. or  contain no live honey 
bees or bee brood, or  has been subjected to a treatment at 
a temperature of –12 °C or lower for at least 24 hours or 
has been strained through a filter of pore size no greater 
than 0.42 mm.  إن عسل النحل و/أو منتجات النحل من بلد أو منطقة 
(بقطر 100 كم على الاقل) خالية من الاصابة بخنفساء 
النحل ، ولا تخضع لأي قيود مرتبطة بها. أو إن عسل 
النحل لا يحتوي على نحل حي أو بيض النحل أو تم  
معالجته عند -12 °س أو أقل لمدة24 ساعة  أو أكثر 
أو أنه تم ترشيحه عبر مصفاة لا يزيد حجم ثقوبها عن 
0.42 mm  . 
Honey and/or bee products are Produced at a country free 
from, European foulbrood. or have been found free of M. 
plutonius  by a test method described in the relevant 
chapter of the Terrestrial manual. or have been processed 
to ensure the destr uction of M. plutonius.  إن عسل النحل و/أو منتجات النحل من بلد خالية من 
الاصابة بالحضنة الاوروبي.  أو أنه تأكد أن المواد 
المستوردة خالية من Melissococcus  
plutonius بعد فحصها بالطريقة المبينة في الفصل 
المتعلق بها في دليل اليابسة. أو أنه تمت معالجتها 
بطريقة تضمن القضاء على البكتيريا 
Melissococcus plutonius  
Honey and/or bee products are Produced at a country free 
from, American foulbrood. or have been found free from 
spore forms of P. larvae  by a test method described in the 
relevant chapter of the terrestrial manual. or have been 
processed to ensure the destruction of both bacillary and 
spore forms of P. larvae .  إن عسل النحل و/أو منتجات النحل من بلد خالية من 
الاصابة بالحضنة الامريكي.  أو أنه تأكد أن المواد 
المستوردة خالية من بوغات يرقات المرض بعد 
فحصها بالطريقة المبينة في دليل اليابسة. أو أنه تمت 
معالجتها بطريقة تضمن القضاء على عصيات 
وبوغات البكتيريا P. larvae .  
Honey and/or bee products except (royal jelly) are 
Produced at a country fr ee from Varroa spp,   or has been 
strained through a filter of pore size no greater than 0.42 
mm; or frozen at core temperature of minus 12°C or less 
for at least 24 hours  أن عسل النحل او منتجاته وارد من مناحل في بلد أو
منطقة خالية من سوسة الفاروا أو أنه تم ترشيحه عبر 
مصفاة لا يزيد حجم ثقوبها عن 0.42 mm؛ أو تجميد
حتى -12 درجة من الداخل أو أقل لمدة24 ساعة 
 
 
6.3. Halal Certificate/Halal Slaughter ing Certificate  
Verification  of the Halal certificate/Halal slaughtering certificate must be undertaken 
for all relevant consignments of food. In the case of meat and meat products, the Muslim 
agency25 (Societies  and Islamic councils ) in the exporting country that approved by the 
GCC  will supervise the slaughter process and provide documentation according to GCC 
requirements.  
 
Recognized Islamic bodies for Halal certification shall issue Halal slaughtering 
certificates for non -processed meats; they shall also issue Halal certificates for any food 
products that contains meat, gelatin, fats and for any food product labelled as Halal. 
Either  Halal slaughtering certificates  or H alal certificates can be issued for  the 
processed meat  products 26.  
 
                                                           
25 Muslim Agencies (Islamic associations) to be in compliance with the GSO standard No 2055/2010, The 
previously approved Halal slaughterhouses and Islamic  associations  at the countries of origin are automatically 
eligible to certify Halal products for export to all the GCC member countries. List of approved slaughterhouses 
and Islamic association will be updated as per harmonized requirements.   
26 Appendix N o (5) show a list of various food and templates of the required certificates  
 23 | P a g e  
 Where meat  products are  manufactured in a  country other than the country of origin of 
that meat, a Halal certificate is required from the country where the meat was 
manufactured. GCC countries retain the right to require a Halal slaughter certificates if 
deemed necessary.  
Attesta tions set forth below must be recorded under the standardized form for Hal al 
certificate and Halal slaughtering certificate  as listed in (Appendix 3):   
 
  6.3.1 Halal Slaughtering Attestations  for Export of Meat and Meat Products  
تم الذبح 
- بمسلخ مجاز من قبل الجهة المختصة في 
بلد المنشأ، وتحت إشراف هيئة إسلامية 
مصرحة بها من قبل الجهات المختصة 
بدول مجلس التعاون لدول الخليج 
العربية 
-  بحضور مفوض هيئة إسلامية مصرحة 
بها. 
- في مكان لا يسمح فيه بذبح الخنازير. 
- بأيدي قصابين مسلمين وباستخدام 
السكين. Slaughtering has occurred:  
- in a slaughterhouse approved by the competent 
authority of the country of origin and under the 
supervision of an Islamic organization for 
Halal certification recognized by the 
competent authorities of the GCC countries.  
- in the presence of the Islamic organization’s 
representative.  
- in an establishment where slaughter of pigs 
does not take place.  
- Slaughter was carried out by a Muslim 
slaughter man with a knife.  
أن منشأ اللحوم الطازجة (مبردة او مجمدة
من دولة ومسلخ مسموح لهما التصدير إلى 
دول مجلس التعاون لدول الخليج العربية و  
مصدرها حيوانات حلال. The fresh meat (chilled or frozen) originated 
from a country and a slaughterhouse that is 
authorized to export meat to GCC; and the 
source of the meat is Halal animal.  27 
 
6.3.2 Halal Attestations  for Export of P roducts of Animal  Origin  
أن الأغذية المحتوية علىمكونات  ذات أصل 
حيواني كاللحوم والدهون ومشتقات اللحوم 
(مثل الجيلاتين) قد تم انتاجها أو استخلاصها 
تحت إشراف جهة او هيئة إسلامية معتمدة 
من قبل الجهات المختصة لدول مجلس 
التعاون لدول الخليج العربية في بلد الصنع. 
  The food products which contain ingredients of 
animal  origin including meat, fats & meat 
derivatives (such as gelatin) have been extracted 
under the supervision of a recognized Islamic 
Agency for Halal Certification in the 
manufacturing country.  
قامت الهيئة الاسلامية المعتمدة بالتحقق من
أن شهادة الذبح الحلال الأصلية صادرة من  
هيئة إسلامية معتمدة من قبل الجهات 
المختصة لدول مجلس التعاون لدول الخليج 
العربية في بلد المنشأ ، مع التأكيد على أن 
اللحوم والدهون ومشتقات اللحوم المستخدمة The recognized Islamic Agency has verified the 
related original Halal slaughter certificate(s) 
associated with the meat ingredients used in the 
manufacturing of the concerned food products.  
 
                                                           
27 The meaning of “the animal source is “Halal” is that the animal is permitted by the Islamic religion to be 
consumed as food according to the relevant GSO technical regulations which have mentioned the types of 
the animals that are not permitted by Islamic  religious to be eaten as food source such e.g. pork Wild 
animals, toxic plants, genetically modified food products, alcohol…. etc, and it is slaughtered as per the 
Islamic regulations (Halal)    24 | P a g e  
 في التصنيع هي ذاتها المذكورة بشهادة الذبح
الحلال الأصلية. 
 
7.  Inspection and clearance of imported foods  
 
Steps in the inspection and clearance process for consignments of imported food are 
summarized in Annex 1. Inspection and clearance of consignments of imported food 
will be carried out according to GCC requirements and where relevant, the principles 
and st andards of relevant international organizations e.g.  Codex, OIE, IPPC  
 
7.1. Reserve notification  and detention of consignment  
 
Where a consignment of food is found to be non -compliant with GCC requirements, the 
Competent Authority will issue a reserve notification  that states the reason for the 
reservation and the product will be detained28 under official control.  
 
Situations where consignments will be detained include:  
 Absence of a list of content s    
 Incompatibility of food items described in the certificate with those in the 
consignment.  
 Absence of original copy of required health certificate  and/or reference number of 
electronic health certificate . 
 The required health certificate  being  dated before the production date of the food   
 The health certificate  being  issued after the date of shipment of the food   
 The food production date  being  before the date of the Halal slaughter certificate.    
 Absence of original copy of Halal slaughtering certificate with the imported meat 
or poultry consignments , and Halal certificate for the required food  as mentioned 
in section 3: Definitions .  
 Meat or meat products produced in food establishments/slaughterhouses not 
listed/ approved by the GCC countries . 
 Broken or changed security seals/ locks prior to official inspection . 
 Evidence of any fraudulent certification.  
 
7.2. Temporary release  
 
Temporary release29 of a consignment may be allowed in the case of non -compliance 
with some import requirements not related to food safety, as long as the food is not 
                                                           
28 The detention/holding of food consignment does not necessarily result in rejection; yet, as GCC have no prior 
approval/registration system in place to approve countries and associated manufacturers for certain food items, 
they have the right in such cases to retain the consignment under the custody of the Department of Customs 
until fully inspected by the concerned food safety authority officer. Further actions may include, but are not 
limited to, extended sampling, request for/verification of information by the competent authority at the country 
of origin/ dispatch.  
29 Temporary release refers to having the imported consignment under the custody of the food importer against 
an undertaken and/or financial guarantee where the consignment contents can be stored at the importer 25 | P a g e  
 beyond its use by date or banned. Arrangements for control during temporary release 
may include provision of  a financial security by the importer and a declaration that the 
consignment will only be released after official clearance.  
 
Temporary release of the consignment may be allowed , if the food is not spoiled, has 
not passed its shelf -life, or is not banned ( nationally or internationally); the decision 
must be accompanied by a financial guarantee or written engagement not to dispose of 
the consignment until full release.  
 
Temporary release of the consignment may be allowed in the case of violations  that do 
not affect the safety of the food. In this case, the consignment must be appropriately 
handled and the decision accompanied by a financial guarantee or written engagement 
not to dispose of the consignment until full release , taking into account the 
consignments present in regional land/water.  
 
Where allowable under GCC requirements  for detained consignments, the importer  may 
request:  
 
 Additional in formation from the manufacturer/ supplier or the competent 
authority in country of origin and/or country of export to  support claims on the 
conformity of the product . 
 Repeat laboratory analysis in an accredited laboratory and under official 
supervision of sample(s) that have been found no n-compliant .   
 Re-configuration of the consignment so as to meet GCC technical regulations  
 Re-designation of the consignment as “not for human consumption . 
 Re-export the consignment  
 Destruction under the supervision of the competent authority  
 
 
In case of non -provision of import documents, other than health or Halal certificates, 
the consignment may be detained under financial security, signed undertaken or 
temporary release for of 15 days, or other suitable period determined by competent 
authori ty until the relevant documentation is provided.  In case of non -provision of 
import documents within the specified timeframe, the importer will be required to return 
the consignment to the country of origin or other country as per international trade 
guidelines .  
 
The Competent Authority reserves the right to take all temporary precautionary 
measures on the consignment to protect consumers’ health30  (i.e. lack of sufficient 
scientific evidence)  including rejection and/or  re-export of the consignment.    
                                                           
warehouses, yet it will be prohibit ed from being sold or consumed until complete rectification of the violation 
(e.g. missing documents, extended sampling). It is obvious that care would be taken by the importer to ensure 
the integrity and safety of the product during the custody period.    
30 The WTO SPS under article 5 -7 allows for temporary precautionary measures. The GCC is aware and keen not 
to abuse such right. However, the inclusion of the “precautionary” provision is necessary to deal with cases 
where scientific evidence is lacking, as  means of protecting the consumer from any possible health risks.  26 | P a g e  
  
7.3. Automatically detained food  
Food is automatically detained under the custody of the import ing country  /Customs 
Department, where:    
 
 Previous importations of the type of food have been repeatedly non -compliant  
 Foods are prohibited from entry to GCC  according to the competent authority 
decisions  in the GCC members . 
 The food has already been rejected by another country  
 Food from countries or regions subject to international health warnings.   
 
8. Food imported for non -commercial purposes  
 
Foods imported for non -commercial purposes are designated as:  
 
 Food of personal use - as determined by harmonized rules of the GCC countries  
 Food samples for scientific research that will not be used for human consumption .   
 Food promotion samples for non-commercial distribution for human consumption, 
accompanied by a health certificate and labeled with the term (free  sample)   
 Food samples for use in seasonal exhibitions and festivals where:  
 
-  The importer provides assurance as to the fitness of the  foods for their 
intended purpose  
-  Sale or distribution of the food is prohibited outside of or after the end of the 
event.  
 
Foods imported for non -commercial purposes are exempt from some of the imported 
food requirements in this guide, as stated in GCC technical regulations and standards. 
These foods may be sampled for laboratory examination to confirm fitness for purpose 
if deemed necessary by the competent authority . 
 
9. Food prohibited from importation on food safety grounds  
 
The following foods are prohibited from entry and will not be inspected:  
 
 Food not provided with food safety assurances by the competent authority in the 
country of origin/ country of dispatch . 
 Food from countries or regions subject to international health warnings31 
                                                           
31 The key international health -warning source on which GCC depend, are the INFOSAN, OIE, in addition to 
warnings and alerts from regional networks. Meanwhile, GCC is currently working on dev eloping its regional 
rapid alert system between the competent authorities of the member countries to ensure rapid and responsive 
information sharing and management .   27 | P a g e  
  Food rejec ted by other countries on food safety grounds  where the decision of 
rejection provides  scientific evidence  or sufficient information to indicate that the 
food is not safe for human consumption32.  
 Food religiously forbidden  as per GSO technical regulations . (from food suitability 
perspective ).      
 Food with ingredients or additives that are not permitted  based on scientific 
evidence or GCC  requirements  and international standards . 
 Food from wild animals and plants that are not permitted  based on scientific 
evidence or GCC requirements and international standards .   
 Food designated as prohibited for health reasons as notified by the GCC.    
 
Foods requiring special attention:  
 
The following foods require special attention33 during the inspection at the port of entry:  
 
 Foods entering the border crossing point for the first time  
 Foods not compliant with food safety sta ndards in the country of origin/ country of 
dispatch . 
 Foods with history of repeated violations of GCC food safety standards.  
 Foods rejected from other countries because of non -compliance with some import 
requirements not related to food safety . 
 
10. Prohibition of importation of foods on sanitary or 
phytosanitary grounds  
 
Any consignment of imported food may be  prohibited34 from importation on sanitary 
or Phytosanitary grounds to protect the life and health of humans, animals, plants and 
the environment, as deemed appropriate by the countries of the GCC.    
 
Any such ban is subject to the following provisions:  
 
 Imposing  and lifting of the prohibition will be based on scientific evidence and 
reference to international standard -setting bodies and other international 
authorities .   
                                                           
 
 
32 GCC (being the importing countries) legal requirements supersede other requirements, while in line with Codex, 
OIE and IPPC, relevant to food safety and suitability (i.e. Halal)  
33 The “special attention” procedures include, but are not limited to, higher inspection, detention, extended 
laboratory analysis and information request/verification from the competent authority at the country of 
origin/dispatch  
34 Banning food is based on scientific evidence and referenced to international standard setting bodies.  
      The GCC are keen, as all countries, to protect their consumer s in case of reported incidents/emergency cases 
and provide harmonized management response plan and consistent with the international published alerts. In 
addition, all bans decisions will be notified to WTO/SPS secretaries.  
 28 | P a g e  
  Any prohibition or lifting of a prohibition by an individual country of the GCC 
will be reported immediately to the GCC secretariat and the GCC will confirm a 
harmonized decision as soon as practicably possible  
 While the GCC will strive for a harmonized approach to imposing and lifting a 
ban, each GCC country reserves the right to impose o r lift a prohibition on an 
individual basis. Other countries of the GCC will ensure that the prohibited foods 
will not enter that individual country.  
 The GCC countries will only publish official statements on such matters after the 
decision to ban or lift a ban has been agreed  upon  and the statements will be in the 
form of official statement s from  the GCC secretariat or individual country(s ), 
which  issued the prohibition .   29 | P a g e  
  
 
 
 
Appendix (1)  
 GCC Imported Food  Control 
Procedures  Flow Chart  
 
 
 
 
 
 
 
 
 
 
 30 | P a g e  
 
Flowchart - Control procedures on imported food 
across GCC countries  Borders
Food consignment arrives to the border port of the importing country
Importer arranges for customs declaration by filling appropriate form manually or 
electronically
Define Inspection type for food by the 
competent authority according to risk- based approach
Complete information for  each food item in the consignment and review the consignment 
associated Health certificates and documents Importer submit all required information, documents & certificates
Physical inspection and sensory examination 
for the food consignment (according to the 
percentage and frequency of inspection in 
each country)- Either accepts an undertaking to complete the 
documents and certificates
- Or detention of the consignment until the 
completion of the documents and certificatesCompliantNon- 
Compliant
Sampling and laboratory 
analysisCompliant Non- 
Compliant-Either detention of the consignment & sampling 
for laboratory analysis
- Or reject the consignment and request re- 
export/ disposition
CompliantNon- 
CompliantRejecting the consignment & requesting re-
export/ disposition
Documenting the results & final signature on the 
form by authorized food inspector
Consignment release
Documenting the results & final signature on the form by authorized 
food inspectorFor electronic certificate- 
Follow up in e-cert. office 
with the number of 
certificate issued from 
authorized entity in country 
of origin 31 | P a g e  
  
 
 
 
 
Appendix (2)  
Health certificates Forms  
 
 
 
 
 
 
 
 
 
 
 
 
 
 32 | P a g e  
 Template No (1) Health C ertificate for Export of Processed F ood  
الشهادة  الصحية لتصدير الأغذية المصنعة إلى دول مجلس التعاون لدول الخليج 
العربية   
Health Certificate for Export of Processed Food  
 Products to GCC  Countries  
  
الرقم المرجعي للشهادة الصحية Certificate Reference No.  I.2 المرسل (المصدر Consignor (Exporter)  I.1 
مكان الإصدار Place of Issue   اسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
      
      
      
      
الجهة الرقابية المختصة  Competent/Certifying Authority  1.3 المرسل إليه (المستورد Consignee (importer)  I.4 
العنوان  Address   اسم Name   
      
رمز الأيزو  ISO code35 بلد المنشأ  Country of origin  I.5 العنوان Address   
        
        
رمز الأيزو  ISO code  36 بلد الوصول  Country of 
Destination  I.6    
        
        
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة Producer . I.7 
      
الاسم Name   اسم Name   
      
العنوان Address   العنوان Address   
      
بلد المغادرة/موقع التحميل Border of Loading/Country of 
Dispatch  I.10 بلد الوصول /منفذ الدخول Border of Entry/Country of 
Destination  I.9 
      
      
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.12 وسيلة النقل  Means of transport/conveyance  I.11 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.13 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.14 
استهلاك الآدمي  مباشرة:                   Human Consumption  Directl y:  بعد معالجة إضافية        After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the Food Products  I.15 
Total Weight   Batch /Lot 
No.37 No Packages  Expiry Date  Production Date  Brand Name  Treatment Type38 HS-Code  Name & Description of 
Food   
الوزن الكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الإنتاج  العلامة التجارية  نوع المعالجة   بند التعرفة 
الجمركية  إسم ووصف المادة  الغذائية  
الإفادات الصحية Health Attestation s I.16 
إفادات عامة General Attestations   
إن الغذاء سليم (آمن) وصالح للاستهلاك الآدمي The Food product are safe and fit for human consumption .  
تم إجراء عمليات تداول للمنتجات الغذائية في منشأه غذائية خاضعةللرقابة  
من قبل الجهة الرقابية المختصة و/ او الجهة المخولة رسميا، وتطبق نظام 
إدارة سلامة الغذاء استناداً إلى مبادئ نظام الهاسب أو ما يماثله.  The food product(s) was handled at an establishment that 
has been subjected to inspections by the competent 
authorit y and/or officially recognized body and 
implements a food safety management system based on 
HACCP principles or an equivalent system   
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 Additional Health Attestations (Declarations) if deemed 
necessary   
إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the Responsible Department  
Official Stamp  
Date:  
 
 
 
 
 
 
 
                                                           
35  Iso Code is Optional/not ma ndatory in all Forms  
36  Iso Code is Optional/not mandatory in all Forms  
37 This information is necessary for traceability and in case of food recall.  
38  Treatment Type  is Optional/not mandatory in all Forms  
Log
o 33 | P a g e  
 Template No (2): Health Certificate for Export of Meat and Meat Products  
الشهادة الصحية لتصدير اللحوم ومنتجاتها إلى دول مجلس التعاون لدول الخليج العربية   Health Certificate for Export of Meat  
 and Meat Products  to GCC Countries  
الرقم المرجعي للشهادة الصحية Certificate Reference No.  I.2 المرسل (المصدر Consignor (Exporter)  I.1 
مكانالإصدار  Place of Issue   الاسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
      
      
الجهة الرقابية المختصة  Competent/Certifying Authority  1.3 المرسل إليه (المستورد Consignee (importer)  I.4 
العنوان  Address   الاسم Name   
      
رمز الأيزو  ISO code  بلد المنشأ  Country of origin  I.5 العنوان Address   
        
        
رمز الأيزو  ISO code  بلد الوصول  Country of Destination  I.6    
        
        
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة/المسلخ Producer/Slaughterhouse Est.  I.7 
      
الاسم Name   الاسم Name   
      
العنوان Address   العنوان Address   
      
شهادةالذبح الحلال  
 I.9 Halal Slaughtering Certificate39  
رقم الشهادة Certificate  No:                مصدرها Source:                             
      
بلد المغادرة/موقع التحميل Border of Loading/Country of 
Dispatch  I.11 بلد الوصول /منفذ
الدخول Border of Entry/Country of 
Destination  I.10 
      
      
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.13 وسيلة النقل  Means of transport/conveyance  I.12 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.14 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.15 
الاستهلاك الآدمي مباشرة:                   Human Consumption Directly :     بعد معالجة إضافية        After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the Food Products  I.16 
Total Weight   Batch /Lot No. No Packages  Expiry Date  Production Date  Brand Name  Treatment Type  HS-Code  Name & Description of Food  
 الوزنالكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الإنتاج  العلامة التجارية  نوع المعالجة   بند التعرفة 
الجمركية  إسمووصف المادة الغذائية  
الإفادات الصحية Health Attestations  I.17 
إفادات عامة General Attestations  
أن اللحوم و/أو منتجاتها سليمة (آمنة) وصالحة للاستهلاك الآدمي  The meat and/or meat product are safe and fit for human consumption  
تم ذبح الحيوانات في مسلخ مرخص ومعتمد من قبل الجهات المختصة في بلد المنشأ 
وموافق عليه من قبل دول مجلس التعاون لدول الخليج العربية ويعمل تحت إشراف 
الجهة الرقابية المختصة بالدولة المصدرة.  Animals have been slaughtered in a slaughterhouse approved and under t he 
supervision of the competent authority of the exporting country, and is approved by  
the GCC authorities.  
أن اللحوم و/أو منتجاتها من حيوانات خضعت للفحص قبل الذبح وبعده من قبل أطباء 
بيطريين تابعين للجهة الرقابية المختصة في بلد المنشأ.   The meat and/or meat product from animals that have been subjected to ante -
mortem and post - mortem inspection by veterinarians assigned by the Competent 
Authority of the country of origin.  
تم إجراء عمليات تداول اللحوم و/أو منتجاتها في منشأه خاضعة للرقابة من قبل الجهة  
الرقابية المختصة، وتطبق نظام إدارة سلامة الغذاء استناداً إلى مبادئ نظام الهاسب  
أو ما يماثله. The meat and/or meat product was handled at an establishment that has been 
subjected to inspections by the competent authority and implements a food safety 
management system based on HACCP principles or an equivalent system.   
تم تطبيق الممارسات البيطرية الجيدة في استخدام الأدوية البيطرية (بما فيها محفزات  
النمو) والكيماويات الزراعية في الحيوانات الحية، وأن أي متبقيات في اللحوم و/أو 
منتجاتها متوافقة مع المتطلبات الخليجية ذات العلاقة. Good veterinary practices have been applied in the use of veterinary medicines 
(including growth promoters) and agriculture chemicals in live animals, and any 
residues in meat and/or meat product comply with GCC requirements.   
أن مصدر اللحوم و/أو منتجاتها لم يتم ذبحها بقصد القضاء على الأمراض أو التحكم  
فيها. The meat and/or meat product originates from animals that have not been 
slaughtered for the purpose of disease eradication or disease control.   
أن مصدراللحوم و/أو  منتجاتها حيوانات لم يتم تغذيتها بالبروتين الحيواني المصَنع،  
باستثناء بدائل الحليب أثناء فترة الرضاعة أو تلك من الأسماك.  The meat and/or meat product has not been derived from animals fed on processed 
animal protein, excluding milk substitute during lactation period and fishmeal.   
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 Additional Health Attestations (Declarations) if  deemed necessary  
إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the R esponsible Department  
Official Stamp  
Date:  
     
 
 
 
 
                                                           
39 Halal certificate serial number is issued by Halal certifiers (Islamic association)   
Logo  34 | P a g e  
 Template No (3) Health Certificate for Export of ( Milk, and Milk Products)  
الشهادةالصحية لتصدير  الحليب ومنتجاته إلى دول مجلس التعاون لدول الخليج 
العربية   
Health Certificate for Export of Milk , and Milk Products   
 To GCC Countries   
الرقم المرجعي للشهادة الصحية Certificate Reference No.  I.2 المرسل(المصدر)  Consignor (Exporter)  I.1 
مكان الإصدار Place of Issue   الاسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
      
      
      
      
الجهة الرقابية المختصة  Competent/Certifying Authority  1.3 المرسل إليه (المستورد Consignee (importer)  I.4 
العنوان  Address   الاسم Name   
      
رمز الأيزو  ISO code  بلد المنشأ  Country of origin  I.5 العنوان Address   
        
        
رمز الأيزو  ISO code  بلد الوصول  Country of 
Destination  I.6    
        
        
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة Producer . I.7 
      
الاسم Name   الاسم Name   
      
العنوان Address   العنوان Address   
      
بلد المغادرة/موقع التحميل Border of Loading/Country of 
Dispatch  I.10 بلد الوصول /منفذ الدخول Border of Entry/Country of 
Destination  I.9 
      
      
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.12 وسيلة النقل  Means of transport/conveyance  I.11 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.13 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.14 
الاستهلاك الآدمي مباشرة:                   Human Consumption  
Directl y:  بعد معالجة إضافية        After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the Food Products  I.15 
Total Weight   Batch /Lot No. No Packages  Expiry Date  Production 
Date  Brand Name  Treatment Type  HS-Code  Name & Description of Food  
 
الوزنالكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الإنتاج  العلامة التجارية  نوع المعالجة   بند التعرفة 
الجمركية  إسم ووصف المادة الغذائية  
الإفادات الصحية Health Attestations  I.16 
إفادات عامة General Attestations  
إن الحليب و/أو منتجاته سليم (آمنوصالح للاستهلاك الآدمي  The milk/milk products are safe and fit for human 
consumption  
أن مصدر الحليب و/أو منتجاته حيوانات سليمة وخاضعة للفحص
البيطري من قبل الجهة الرقابية المختصة في بلد المنشأ. The milk /milk products has been derived from healthy 
animals  that are subject to the official veterinary service 
inspections in the country of origin.  
تم إجراء عمليات تداول الحليب و/أو منتجاته في منشأه خاضعة 
للرقابة من قبل الجهة الرقابية المختصة في بلد المنشأ وتطبق نظام 
إدارة سلامة الغذاء استناداً إلى مبادئ نظام الهاسب أو ما يماثله. The milk/milk products was handled in an establishment that 
has been subjected to inspections by the competent authority 
and implements a food safety management system based on 
HACCP principles or an equivalent system.  
تم تطبيقالممارسات البيطرية الجيدة في استخدام الأدوية البيطرية  
(بما فيها محفزات النمو) والكيماويات الزراعية في الحيوانات الحية، 
وإن أية متبقيات في الحليب و/أو منتجاته متوافقة مع المتطلبات 
الخليجية Good veterinary practices have been applied in  the use of 
veterinary medicines (including growth promoters) and 
agriculture chemicals in live animals and any residues in milk 
or milk products comply with GCC requirements.  
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 Additional Health Attestations (Declarations) if deemed necessary  
اسم ووظيفة الشخص المختص  
اسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the R esponsible Department  
Official Stamp  
Date:  
 
 
 
 
 
 
 
Lo35 | P a g e  
 Template No (4) Health Certificate for Export of Table Eggs and Egg Products  
الشهادة  الصحية لتصدير بيض المائدة ومنتجاته المعدة للاستهلاك الآدمي  إلى دول 
مجلس التعاون لدول الخليج العربية  Health Certificate for Export of Table Eggs and  
Egg Products to GCC Countries  
  
الرقم المرجعي للشهادة الصحية Certificate Reference No.  I.2 المرسل (المصدر Consignor (Exporter)  I.1 
مكان الإصدار Place of Issue   الاسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
      
      
      
      
الجهة الرقابية المختصة  Competent/Certifying Authority  1.3 المرسلإليه (المستورد)  Consignee (importer)  I.4 
العنوان  Address   اسم Name   
      
رمز الأيزو  ISO code  بلد المنشأ  Country of origin  I.5 العنوان Address   
        
        
رمز الأيزو  ISO code  بلد الوصول  Country of 
Destination  I.6    
        
        
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة Producer . I.7 
      
اسم Name   اسم Name   
      
العنوان Address   العنوان Address   
      
      
بلد المغادرة/موقع التحميل Border of Loading/Country of 
Dispatch  I.10 بلد الوصول/منفذ الدخول  Border of Entry/Country of 
Destination  I.9 
      
      
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.12 وسيلة النقل  Means of transport/conveyance  I.11 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.13 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.14 
الاستهلاك الآدمي مباشرة:                   Human Consumption  Directl y:  بعد معالجة إضافية        After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the Food Products  I.15 
Total Weight   Batch /Lot No. No Packages  Expiry Date  Production Date  Brand Name  Treatment 
Derived from 
(Domestic flow, 
other birds)  HS-Code  Name & Description of Food  
 
الوزن الكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الإنتاج  العلامة التجارية  البضاعة ناتجة من 
(طيور داجنة، طيور 
اخرى)   بند التعرفة 
الجمركية  إسم ووصف المادة الغذائية  
الإفادات الصحية Health Attestations  I.16 
إفادات عامة General Attestations  
إن البيض و/أو منتجاته سليم (آمن) وصالح للاستهلاك الآدمي 
 The eggs/ egg products are safe and fit for human 
consumption.  
تم إجراء عمليات تداول البيض و/أو منتجاته في منشأه خاضعةللرقابة  
من قبل الجهة الرقابية المختصة في بلد المنشأ، وتطبق نظام إدارة 
سلامة الغذاء استناداً إلى مبادئ نظام الهاسب أو ما يماثله.  The eggs/egg products were handled at an establishment that 
has been subjected to inspections by the competent authority 
in the country of origin and implements a food safety 
management system based on HACCP principles or an 
equivalent system.  
تم تطبيق الممارسات البيطرية الجيدة في استخدام الأدوية البيطرية
(بما فيها محفزات النمو) والكيماويات الزراعية في الدواجن، وإن أية 
متبقيات في البيض و/أو منتجاته متوافقة مع المتطلبات الخليجية Good veterinary practice has been applied in the use of 
veterinary drugs (including growth promoters) and 
agriculture chemicals in poultry, and any residues in egg/egg 
products comply with GCC requirements.  
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 Additional Health Attestations (Declarations) if deemed necessary  
إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the R esponsible Department  
Official Stamp  
Date:  
 
 
 
 
 
 
 
Lo36 | P a g e  
 Template No: (5) Health Certificate for Export of Products of Aquatic Animal 
Origin  (Fish and fish Products, including molluscs, crustaceans, and echinoderms)  
الشهادة  الصحية لتصدير المنتجات البحرية ذات أصل  حيواني إلى دول مجلس التعاون 
لدول الخليج العربية 
  Health Certificate for Export of Products  
 of Aquatic Animal Origin  
الرقم المرجعي للشهادة الصحية Certificate Reference No.  I.2 المرسل (المصدر Consignor (Exporter)  I.1 
مكان الإصدار Place of Issue   الاسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
      
الجهة الرقابية المختصة  Competent/Certifying Authority  1.3 المرسل إليه (المستورد Consignee (importer)  I.4 
العنوان  Address   اسم Name   
      
رمز الأيزو  ISO code  بلد المنشأ  Country of origin  I.5 العنوان Address   
        
        
رمز الأيزو  ISO code  بلد الوصول  Country of Destination  I.6    
        
        
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة Producer . I.7 
      
اسم Name   اسم Name   
      
العنوان Address   العنوان Address   
      
      
بلد المغادرة/موقع التحميل Border of Loading/Country of 
Dispatch  I.10 بلد الوصول /منفذ الدخول Border of Entry/Country of 
Destination  I.9 
      
      
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.12 وسيلة النقل  Means of transport/conveyance  I.11 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.13 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.14 
الاستهلاك الآدمي مباشرة:                   Human Consumption  
Directl y:  بعد معالجة إضافية        After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the  Food Products  I.15 
Total Weight   Batch /Lot No. No Packages  Expiry 
Date  Production 
Date  Brand Name  Treatment Type  HS-Code  Name & Description of 
Food   
الوزنالكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الإنتاج  العلامة التجارية  نوع المعالجة   بند التعرفة 
الجمركية  إسم ووصف المادة الغذائية  
الإفادات الصحية Health Attestations  I.16 
إفادات عامة General Attestations   
إن المنتجات البحرية سليمة (آمنة) وصالحة للاستهلاك الآدمي The products of aquatic animal origin are safe and fit for 
human consumption   
إن مصدر المنتجات البحرية ذات الأصل الحيواني منفصائل غير  
سامة ولا تُسبب أي علامات مرضية.  The products of aquatic animal origin are derived from non -
toxic species that do not cause any sign of disease.   
في حال تربية الأحياء البحرية ذات الأصل الحيواني ضمن مزارع
أو مناطق إنتاج بحرية، فان هذه المناطق خاضعة للرقابة على 
المتطلبات الصحية من قبل الجهة الرقابية المختصة في بلد المنشأ. Where  aquatic animals are grown in farms or aquaculture 
production areas, the competent authority has monitored the 
compliance to sanitary requirements   
تم تغذية الأحياءالبحرية ذات الأصل الحيواني على أعلاف  صنعت 
وفقا لمتطلبات التصنيع الجيد ونظام تحليل المخاطر والتحكم بالنقاط 
الحرجة او ما يماثله وخالية من أية ملوثات فيزيائية او كيميائية أو 
بيولوجية محظورة دوليا The aquatic animals have been fed from feed that is produced 
in compliance with GMP & HACCP principles  or its 
equivalent and is free from any physical, chemical or   
biological contaminants that are prohibited internationally.   
تم إجراء عمليات تداول المنتجات البحرية ذات الأصل الحيواني في
منشأه خاضعة للرقابة من قبل الجهة الرقابية المختصة في بلد المنشأ، 
وتطبق نظام إدارة سلامة الغذاء استناداً إلى مبادئ نظام الهاسب أو 
ما يماثله. The products of aquatic animal origin were handled in an 
establishment that has been subjected to inspection by the 
competent authority of the country of origin and implements 
a food safety management system based on HACCP 
principles or an equivalent system.   
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 Additional Health Attestations (Declarations) if deemed necessary  
إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the R esponsible Department  
Official Stamp  
Date:  
 
 
 
 
Lo37 | P a g e  
 Template No: (6) Phytosanitary Certificate for Export of Plant and Plant products  
الشهادة الصحية النباتية للتصديرإلي دول مجلس التعاون لدول الخليج العربية  
Phytosanitary Certificate for Export To GCC Countries  
Place of Issue :  مكان الإصدار                                        رقم الشهادة                                                      :Certificate No .  
From:  Plant Protection Organization Name :                      
من الجهة الرسمية لوقاية النبات في بلد المصدر  To: Plant Protection Organization Name :                          
إلى الجهة الرسميةلوقاية النبات في البلد المستورد  
 إسم وعنوان المستورد Name & Address of Consignee                 
  
جهة التصدير وعنوانهاName & Address of Exporter               
 
نقطة الدخول                                           Point of Entry وسيلة النقل                                  Mean of Transportation :  
وصف الشحنة          Description of Consignment   
الكمية المعلنة (كجم  
Quantity 
Declared (kg)  جهة المنشأ  
Place of Origin  العلامات المميزة  
Distinguishing 
Marks  عدد الطرود ووصفها  
Number & 
Description of 
Packages  الأسماء العلمية للنبات  
Botanical Names of 
the Plant  
 إسم المنتج  
Name of 
Product  
 
المعاملة للتطهير من التلوث و/أو الإصابة                                                    Disinfestations and/or Disinfection Treatment 
الكيماويات (المادة الفعالة     Chemical (active ingredient) :                                                     المعالجة                                                 Treatment :                             
درجة الحرارة                                              Temperature التركيز                                                          Concentration :  
التاريخ                                                                             Date :                                                       معلومات أخرى                        Additional Information :                                                          
 
Health Attestation   
الإفادة الصحية  
 
This is to certify that the plants, plant products or other 
regulated articles described herein have been inspected 
and/or tested according to appropriate official procedures, 
and are considered to be free from the quarantine pests 
specified by the importing country and to conform with the 
current  phytosanitary requirements of the GCC countries, 
including those for regulated non -quarantine pests.  تصادق هذه الشهادة على أن النباتات والمنتجات النباتية أو المواد الأخرى 
المذكورة هنا قد تم فحصها و/أو اختبارها وفقا للإجراءات المعتمدة المناسبة 
ووجدت خالية من آفات الحجر الزراعي التي حددها البلد المستورد، وتتفق مع 
الوضع الحالي لمتطلبات الصحة النباتية لدى دول مجلس التعاون الخليجي، بما 
في ذلك تلك الآفات غير الحجرية الخاضعة للوائح. 
Additional Health Attestations (Declarations) if deemed 
necessary  إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 
Authorized Officer  Name & Position  
Name of the Responsible Department  
Official Stamp  
Date:  إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  
 
 
 
 
 
 
 
 
 
 
 
 
Logo  38 | P a g e  
  
Template No: (7) Health Certificate for Export of Assorted Food Products  
الشهادة  الصحية لتصدير  الأغذية المنوعة إلى دول مجلس التعاون لدول الخليج العربية 
  Health Certificate for Export of Assorted  Food  Products to GCC 
Countries  
الرقم المرجعيللشهادة الصحية  Certificate Reference No.  I.2 المرسل (المصدر Consignor (Exporter)  I.1 
مكان الإصدار Place of Issue   اسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
      
      
      
      
الجهة الرقابية المختصة  Competent/Certifying Authority  1.3 المرسل إليه (المستورد Consignee (importer)  I.4 
العنوان  Address   اسم Name   
      
رمز الأيزو  ISO code  بلد المنشأ  Country of origin  I.5 العنوان Address   
        
        
رمز الأيزو  ISO code  بلد الوصول  Country of 
Destination  I.6    
        
        
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة Producer.  I.7 
      
اسم Name   اسم Name   
      
العنوان Address   العنوان Address   
      
      
بلد المغادرة/موقع التحميل Border of Loading/Country of 
Dispatch  I.10 بلد الوصول /منفذ الدخول Border of Entry/Country of 
Destination  I.9 
      
      
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.12 وسيلة النقل  Means of transport/conveyance  I.11 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.13 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.14 
الاستهلاك الآدمي مباشرة:                   Human Consumption Directly :  بعد معالجة إضافية       After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the Food Products  I.15 
Total Weight   Batch/Lot No.  No Packages  Expiry Date  Production Date  Brand Name  Treatment Type  HS-Code  Name & Description of 
Food item/s   
الوزن الكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الإنتاج  العلامة التجارية  نوع المعالجة   بند التعرفة 
الجمركية  اسم ووصف المادة الغذائية  
الإفادات الصحية Health Attestations  I.16 
إفاداتعامة General Attestations   
إنالمنتجات الغذائية  سليمة (آمنة) وصالحة للاستهلاك الآدمي Food products are safe and fit for human consumption   
تم إجراء عمليات تداول للمنتجات الغذائية في منشأه غذائية خاضعة للرقابة
من قبل الجهة الرقابية المختصة و/ أو الجهة المخولة رسمياً، وتطبق نظام 
إدارة سلامة الغذاء استناداً إلى مبادئ نظام الهاسب أو ما يماثله.  
 The food product(s) was handled at an establishment 
that has been subjected to inspections by the competent 
authority and/or officially recognized body and 
implemen ts a food safety management system based on 
HACCP principles or an equivalent system.   
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك 
 Additional Health Attestations (Declarations) if deemed 
necessary  
إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the Responsible Department  
Official Stamp  
Date:  
 
 
 
 
 
 
 
 
 
Logo  39 | P a g e  
 Template No: (8) Health Certificate for Export of Honey  and Bee Products40 
الشهادة  الصحية لتصدير  عسل النحل ومنتجات النحل إلى دول مجلس التعاون 
لدول الخليج العربية 
  Health Certificate for Export of Honey &  Bee Products to 
GCC Countries  
الرقم المرجعي للشهادة الصحية Certificate Reference No.  I.2 المرسل (المصدر Consignor (Exporter)  I.1 
مكان الإصدار Place of Issue   اسم Name   
تاريخ الإصدار Date of Issue   العنوان Address   
الجهة الرقابية المختصة  Competent/Certifying 
Authority  1.3 المرسل إليه
(المستورد) Consignee (importer)  I.4 
العنوان  Address   اسم Name   
      
رمز الأيزو  ISO code  بلد المنشأ  Country of origin  I.5 العنوان Address   
رمز الأيزو  ISO code  بلد الوصول  Country of 
Destination  I.6    
الشركة المعبأة (إن وجد  Packing Est. (if applicable)  I.8 الشركة الصانعة Producer.  I.7 
      
اسم Name   اسم Name   
      
العنوان Address   العنوان Address   
بلد المغادرة/موقعالتحميل  Border of Loading/Country of 
Dispatch  I.10 بلد الوصول /منفذ
الدخول Border of Entry/Country of 
Destination  I.9 
الرقم التعريفي/هوية وسيلة النقل Conveyance  Identification No.  I.12 وسيلة النقل  Means of transport/conveyance  I.11 
   جوي  By Air   
       
درجة حرارة حفظ المادة الغذائية Temperature of Food product  I.13 بحري  By Sea   
       
درجة حرارة الغرفة Ambient   بري  By Road   
مبرد Chilled       
مجمد Frozen       
  تم ترخيص البضائع لاستخدامها في  Commodities Certified for : I.14 
الاستهلاك الآدمي مباشرة:                Human Consumption Directly :  بعد معالجة إضافية        After Further Process       أخرى          Other   
توصيف وتصنيف الأغذية  Identification of the Food Products  I.15 
Total 
Weight   Batch/Lot No.  No Packages  Expiry 
Date  Production 
Date  Brand Name  Treatment Type  HS-Code  Name & Description of 
Food item/s   
الوزن الكلي  رقم 
التشغيلة/الدفعة  عدد الطرود  تاريخ 
الانتهاء  تاريخ الإنتاج  العلامة التجارية  نوع المعالجة   بند التعرفة 
الجمركية  إسم ووصف المادة الغذائية  
الإفادات الصحية Health Attestations  I.16 
إفادات عامة General Attestations   
إن عسل النحل و/أو منتجات النحل سليمة (أمنة) وصالحة للاستهلاك الادمي)  Honey and/or bee products are safe and fit for human consumption.   
تم إجراء عمليات تداول عسل النحل و/أو منتجات النحل في منشأه غذائية 
(مناحل) خاضعة للرقابة من قبل الجهة الرقابية المختصة و/ أو الجهة المخولة  
رسمياً، وتطبق نظام إدارة سلامة الغذاء استناداً إلى مبادئ نظام الهاسب أو ما  
يماثله. The food product(s) was handled at an establishment that has been subjected to inspections 
by the competent authori ty and/or officially recognized body and implements a food safety 
management system based on HACCP principles or an equivalent system.   
تطبق الجهة الرقابية المختصة و/ أو الجهة المخولة رسمياً في بلد المنشأ خطة  
رصد للمتبقيات وفقا للمعايير الدولية الخاصة بعسل النحل ومنتجات النح ل 
الواردة في الدستور الغذائي ( CODEX STAN 12 -1981 ) .) The competent authority and/or officially in the country of origin  has implemented a plan 
to monitor residues in accordance with the international standards for Honey (CODEX 
STAN 12 -1981)   
إن عسل النحل ومنتجاته ترد من مناحل تشرف وتسيطر عليها الجهة الرقابية 
الرسمية. Honey Bee and its products come from apiaries, which ar e supervised and controlled by the 
competent authority.   
إن عسل النحل و/أو منتجات النحل من بلد أو منطقة (بقطر 100 كم على اقل) 
خالية من الاصابة بخنفساء النحل ، ولا تخضع لأي قيود مرتبطة بها. أو إن عسل  
النحل لا يحتوي على نحل حي أو بيض النحل أو تم  معالجته عند -12 °س أو 
أقل لمدة 24 ساعة  أو أكثر أو أنه تم ترشيحه عبر مصفاة لا يزيد حجم ثقوبها 
عن 0.42 mm  . Honey and/or bee products are produced in a country or a zone (of at least a 100 km radius) 
free from Aethina tumida  infestation, and not subject to any res trictions associated with the 
infestation. or  contain no live honey bees or bee brood, or has been subjected to a treatment 
at a temperature of –12 °C or lower for at least 24 hours or has been strained through a filter 
of pore size no greater than 0.42 mm .  
إن عسل النحل و/أو منتجات النحل  من بلد خالية من الاصابة بالحضنة  
الاوروبي. أو أنه تأكد أن المواد المستوردة خالية من Melissococcus  
plutonius بعد فحصها بالطريقة المبينة في الفصل المتعلق بها في دليل 
اليابسة. أو  أنه تمت معالجتها بطريقة تضمن القضاء على البكتيريا 
Melissococcus plutonius  Honey and/or bee products are Produced at a country free from, European foulbrood. or 
have been found free of M. plutonius  by a test method described in the relevant chapter of 
the Terrestrial manual. or have been processed to ensure the destruction of M. plutonius.   
إن عسل النحل و/أو منتجات النحل  من بلد خالية من الاصابة بالحضنة  
الامريكي. أو أنه تأكد أن المواد المستوردة خالية من بوغات يرقات المرض  
بعد فحصها بالطريقة المبينة في دليل اليابسة. أو أنه تمت معالجتها بطريقة  
تضمن القضاء على عصيات وبوغات البكتيريا P. larvae .  Honey and/or bee products are Produced at a country free from, American foul brood. or 
have been found free from spore forms of P. larvae  by a test method described in the 
relevant chapter of the terrestrial manual. or have been processed to ensure the destruction 
of both bacillary and spore forms of P. larvae .   
أن عسل النحل اومنتجاته وارد من مناحل في بلد أو منطقة خالية من سوس ة 
الفاروا أو أنه تم ترشيحه عبر مصفاة لا يزيد حجم ثقوبها عن 0.42 mm؛ أو 
تجميد حتى -12 درجة من الداخل أو أقل لمدة24 ساعة Honey and/or bee products except (royal jelly) are Produced at a country free from V arroa 
spp,  or has been strained through a filter of pore size no greater than 0.42 mm; or frozen at 
core temperature of minus 12°C or less for at least 24 hours   
إفادات صحية إضافيةخاصة ، إذا تطلب الأمر ذلك Additional Health Attestations (Declarations) if  deemed necessary  
إسم ووظيفة الشخص المختص  
إسم الإدارة التي يتبع لها  
الختم الرسمي  
التاريخ:  Authorized Officer  Name & Position  
Name of the R esponsible Department  
Official Stamp  
Date:  
                                                           
40 GCC Countries will deal with Form as Optional/not mandatory  Certificate.  
40 | P a g e  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Appendix  (3)  
Halal Certificate/Halal 
Slaughtering Certificate Forms  
 41 | P a g e  
 Template No (1): Halal Slaughtering Certificate for Export of Meat and Meat 
Products  
شهادة الذبح الحلال للحوم ومنتجاتها  
المصدرة لدول مجلس التعاون لدول الخليج العربية    
Halal Slaughtering Certificate for exporting  Meat and 
Meat Products to GCC Countries  
 
تفاصيل الشهادة  Certificate details 1. 
مصدرها  Source  1.2 الرقم المرجعي للشهادة
الذبح الحلال Halal Slaughtering  
Certificate   Reference No.  1.1 
تاريخها    Date:  1.3 
رقم الشهادة الصحية    Health Certificate No:  1.4 
    المسلخ المرخص                                                                                      The Authorized Slaughterhouse :                      2. 
عنوان المسلخ                  Address of  the Slaughterhouse  2.2 اإسم المسلخ  Name of  the  
Slaughterhouse  2.1 
إسم و عنوان الجهة  
الرسمية المانحة 
للتصريح البيطري  Name and Address of 
Competent Authority Issuing the 
Veterinary Approval  2.4 رقم التصريح  البيطري Veterinary Approval No  2.3 
مركز تقطيع اللحوم المرخص                                                              Authorized Meat Cutting Establishment 3. 
عنوان مركز تقطيع اللحوم Address of Meat Cutting est.                   3.2 اسم مركز تقطيع اللحوم Name of  the Meat Cutting 
Establishment    3.1 
اسموعنوان الجهة  الرسمية 
المانحة للتصريح البيطري  Name and Address of 
Competent Authority Issuing 
the Veterinary Approval  3.4 رقمالتصريح البيطري  Veterinary Approval No  3.3 
توصيف وتصنيفاللحوم و منتجاتها                                                                           Identification of the meat and meat Products 4. 
Total Weight   Batch /Lot No. No Packages  Expiry Date  Date of 
Slaughter  Brand 
Name   
Carcass 
(Whole/ Cuts) Meat Type  
الوزن الكلي  رقم التشغيلة/الدفعة  عدد الطرود  تاريخ الانتهاء  تاريخ الذبح  العلامة 
التجارية  الذبيحة 
(كاملة/قطع)  نوع اللحوم  
 
        
إفادة الذبح الحلال                                                                                      Halal Slaughtering Attestations    
5. 
تم الذبح 
- بمسلخ مجاز من قبل الجهة المختصة في بلد المنشأ، وتحت 
إشراف هيئة إسلامية مصرحة بها من قبل الجهات 
المختصة بدول مجلس التعاون لدول الخليج العربية 
-  بحضور مفوض هيئة إسلامية مصرحة بها. 
- في مكان لا يسمح فيه بذبح الخنازير. 
- بأيدي قصابين مسلمين وباستخدام السكين. Slaughtering has occurred:  
- in a slaughterhouse approved by the competent authority of the 
country of origin and under the supervision of an Islamic organization 
for Halal certification recognized by the competent authorities of the 
GCC countries.  
- in the presence of the Islamic organization’s representative.  
- in an establishment where slaughter of pigs does not take place.  
- Slaughter was carried out by a Muslim slaughter man with a knife.  
أن منشأ اللحوم الطازجة (مبردة او مجمدة) من دولة ومسلخ 
مسموح لهما التصدير إلى دول مجلس التعاون لدول الخليج 
العربية و مصدرها حيوانات حلال. 
 The fresh meat (chilled or frozen) originated from a country and a 
slaughterhouse that is authorized to export meat to GCC; and the source 
of the meat is Halal animal.  
الجهة المانحة للشهادة 
 
 Certifying Agency:  
إسم الشخص:                Name of certifier:  الختم الرسمي  Official Stamp:  
الوظيفة                                
                             Position:  التاريخ  Date:  
التوقيع Signature  
 
 
 
Logo  42 | P a g e  
 Template No ( 2): Halal certificate for Export of products of Animal  Origin  
  شهادة الحلال لتصدير الأغذية المستخدم في تصنيعها مكونات 
ذات أصل حيوانى إلى دول مجلس التعاون لدول الخليج العربية   Halal Certificate for Export of Products of Animal  
Origin to GCC Countries   
تفاصيل الشهادة  Certificate details 1. 
مصدرها Source  1.2 الرقم المرجعي للشهادة
الحلال Halal Certificate   
Reference No.  1.1 
   تاريخها Date:  1.3 
رقم الشهادة الصحية:                                                         1. 4 Heath Certificate No.:  
توصيف وتصنيف الأغذية المصنعة التي تحتوي على منتجات اللحوم  
Identification of the meat and processed foods containing meat products  2 
Total Weight   Batch/Lot 
No.  No 
Packages  Expiry 
Date  Date of 
Slaughter  Brand 
Name  Source of 
Meat and 
its  
Derivatives  Name & 
Description of 
Food Item  
الوزن الكلي رقم 
التشغيلة/الدفعة عدد الطرود تاريخ 
الانتهاء تاريخ الذبح العلامة 
التجارية مصدر اللحوم 
ومشتقاتها اسم ووصف المادة 
الغذائية 
       
 
إفادة   الحلال  Halal Attestations 3 
أن الأغذية المحتوية على مكونات ذات أصل حيواني كاللحوم والدهون 
ومشتقات اللحوم (مثل الجيلاتين) قد تم انتاجها أو استخلاصها تحت إشراف 
جهة او هيئة إسلامية معتمدة من قبل الجهات المختصة لدول مجلس التعاون 
لدول الخليج العربية في بلد الصنع. 
  The food products which contain ingredients of animal  origin 
including meat, fats & meat derivatives (such as gelatin) have 
been extracted under the supervision of a recognized Islamic 
Agency for Halal Certification in the manufacturing country.  
قامت الهيئة الاسلامية المعتمدة بالتحقق من أن شهادة الذبحالحلال الأصلية  
صادرة من هيئة إسلامية معتمدة من قبل الجهات المختصة لدول مجلس 
التعاون لدول الخليج العربية في بلد المنشأ ، مع التأكيد على أن اللحوم 
والدهون ومشتقات اللحوم المستخدمة في التصنيع هي ذاتها المذكورة 
بشهادة الذبح الحلال الأصلية. The recognized Islam ic Agency has verified the related original 
Halal slaughter certificate(s) associated with the meat 
ingredients used in the manufacturing of the concerned food 
products.  
 
الجهة المانحة للشهادة 
 Certifying Agency 4 
إسم الشخص:              Name of the certifier :  الختم الرسمي                                      Official Stamp:  
 
الوظيفة                                    Position :  
 التاريخ                                         Date:  
التوقيع Signature :  
 
  
Logo  43 | P a g e  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Appendix No (4)  
 
List of GCC Requirements  
Technical Regulations & 
Standards   
 
 
 44 | P a g e  
 A. Technical regulations and standards for Meat & Meat products  
NO Title  
1 GSO 1816  Ground meat  
اللحم المفروم   
2 GSO 996  Beef, Buffalo, Mutton and Goat fresh meat.  
لحوم البقر والجاموس والضأن والماعز الطازجة.  
3 GSO 997  Beef, Buffalo, Mutton and Goat meat, chilled and frozen  
لحوم البقر والجاموس والضأن والماعز المبردة والمجمدة  . 
4 GSO 948  Prepared meat: Burger meat  
اللحوم المُجَهَّزة  - لحم البرجر.  
5 GSO 814  Prepared meat – Sausage  
اللحوم المجهزة - السجق ( النقانق  ) 
6 GSO 834  Fresh, chilled and frozen Camel meat  
لحوم الجمال الطازجة والمبردة والمجمدة  
7 GSO 1293  Prepared meats: canned corned Beef and Mutton meat  
 لحوم البقر والضأن (الكورنيد ) المعلبة.  
8 GSO 504  Canned corned beef.  
لحم البقر المملح المعلب.  
9 GSO 2055 -1 Halal food part (1): general requirement  
الأغذية الحلال – الجزء الأول: الاشتراطات العامة  
10 GSO 2055 -2 Halal food - part (2): guidelines for Halal food certification bodies and 
their accreditation requirements  
المنتجات الحلال - الجزء الثاني : الاشتراطات العامة لجهات اصدار شهادات الحلال  
11 GSO 993  Animal slaughtering requirements according to Islamic law.  
اشتراطات ذبح الحيوان طبقا لأحكام الشريعة الإسلامية.  
12 GSO 2231  General Requirements for the materials intended t o come into contact 
with food . 
الاشتراطات العامة لمواصفات المواد الملامسة للأغذية  
13 GSO CAC/RCP 58  Code of hygienic practice for meat . 
مدونة الاشتراطات  الصحية للحوم  
14 GSO 1060  General requiremen ts for preparation and handling of Shawaurma.  
الاشتراطات العامة لتجهيز وتداول الشاورما   
15 GSO 1818  Martadella (Luncheon).  
لحم المرتديلا (اللانشون)   
16 GSO 815  Code of hygienic practice for preparation, trans portation, handling and 
storing of fresh meat.  
دليل الممارسة الصحية لتجهيز ونقل وتداول وتخزين اللحوم الطازجة  
17 GSO1860  Processed Edible Animal Tallaw . 
الشحوم الحيوانية الغذائية المصنعة  
18 GSO 2276  Detection of lard in fo od  
الكشف عن دهن الخنزير في الأغذية  45 | P a g e  
 A. Technical regulations and standards for Meat & Meat products  
NO Title  
19 GSO ISO 5554  Meat products - determination of starch content (reference method).  
منتجات اللحوم تقدير محتوى النشاء (طريقة  مرجعية)  
20 GSO ISO 936  Meat and meat products – Determination of To tal ash  
اللحوم ومنتجاتها- تقدير الرماد الكلي  
21 GSO ISO 2294  Meat and meat products - determination of t otal phosphorus content 
(reference method).  
اللحوم ومنتجاتها - تقدير محتوى الفوسفور الكلي (طريقة  مرجعية.)  
22 GSO ISO 2917  Meat and meat products -Measurement of PH ( Reference method).  
اللحوم ومنتجاتها – قياس الرقم الهيدروجيني (طريقة  مرجعية)  
23 GSO ISO 2918  Meat and meat products - Determination of nitrite content (Reference 
method).  
اللحوم ومنتجاتها - تقدير محتوى النيتريت (طريقة  مرجعية.)  
24 GSO ISO 4133  Meat and meat products determination of glu cono - delta -lactone content 
(reference method)  
اللحوم ومنتجاتها – تقدير محتوى جلوكونو – دلتا – لاكتون (طريقة  مرجعية)  
25 GSO ISO 3496  Meat and meat products –Determination of hy droxyproline content . 
اللحوم ومنتجاتها – تقدير محتوى ل – د هيدروكسي برولين ( طريقة مرجعية   
26 GSO ISO 937  Meat and meat products -Determination of nit rogen content (Reference 
method).  
اللحوم ومنتجاتها - تقدير محتوى النتروجين (طريقة  مرجعية)  
27 GSO ISO 4134  Meat and meat products – Dete rmination of L -(+)- glutamic acid content 
– Reference method  
اللحوم ومنتجاتها تقدير محتوى ل (+) حمض الجلوتاميك  
28 GSO ISO 13720  Meat and meat products -- Enumeration of presumptive Pseudomonas 
spp. 
اللحوم ومنتجاتها – العدد الإفتراضي للأنواع المختلفة من بكتيريا السيدوموناس  
29 GSO 1998  Boiled dried salted anchovies.  
الأنشوجة المملحة والمغلية والمجففة  
30 GSO 835  ORGANS AND VISCERA OF MUTTON, GOAT, CATTLE, CAMEL AND 
BUFFALO (CHILLED AND FROZEN  
أعضاء وأحشاء الضأن والماعز والبقر والجمال والجاموس المبردة والمجمدة  
31 GSO 2300  Chilled Marinated Meats  
اللحوم المتبلة المبردة  
32 GSO 2203  Packaged meat containing vegetables and sauce.  
اللحوم المعبأة المحتوية على خضراوات وصلصة.  
33 GSO 2206  Prepared meats - meat treated with salt solution and heat treated.  
اللحوم المجهزة - اللحوم المعالجة بالمحاليل الملحية والمعاملة حرارياً  
34 GSO 2204  Prepared meat - heat treated pressed meats.  
اللحوم المجهزة - اللحوم المكبوسة والمعالجة حراريا  
35 GSO 2036  Meat products – Pastrami  
منتجات اللحم - البسطرمة  
36 GSO 1924  DRIED MEAT.  46 | P a g e  
 A. Technical regulations and standards for Meat & Meat products  
NO Title  
اللحوم المجففة  
37 GSO 1921  Prepared meats :  Dry and Semi -Dry fermented sausage ICS  
اللحوم المجهزة – السجق المتخمر الجاف ونصف الجاف   
38 GSO 1329  Processed meat: Chilled or frozen meat kofta.  
اللحوم المجهزة - كفتة اللحم المبردة والمجمدة.  
39 GSO 1882  METHODS FOR PHYSICAL AND CHEMICAL ANALYSIS OF MEAT AND MEAT 
PRODUCTS.  
الطرق الفيزيائية والكيميائية لاختبار اللحوم ومنتجاتها.  
40 GSO 91  MEAT AND MEAT PRODUCTS – DETERMINATION OF MOISTURE CONTENT 
(REFERENCE METHOD.  
اللحوم ومنتجاتها تقدير محتوى الرطوبة (طريقة  مرجعية))  
41 GSO 88  Meat and meat products -Determination of chloride content (Reference 
method).  
اللحوم ومنتجاتها - تقدير محتوى الكلوريد (طريقة  مرجعية.)  
42 GSO 655  METHODS OF MICROBIOLOGICAL EXAMINATION OF MEAT, FISH, SHELL -
FISH AND THEIR PRODUCTS.  
الطرق الميكروبيولوجية لفحص اللحوم والأسماك والقشريات ومنتجاتها  
43 GSO 593  MEAT AND MEAT PRODUCTS — PHYSICAL TESTS.  
اللحوم ومنتجاتها – الاختبارات الفيزيائية  
44 GSO 592  METHODS OF SAMPLING MEAT AND MEAT PRODUCTS.  
طرق أخذ عينات اللحوم ومنتجاتها  
45 GSO 849  MEAT AND MEAT PRODUCTS - DETERMINATION OF CREATININE 
CONTENT.  
اللحوم ومنتجاتها - تقدر محتوى الكرياتنين  
46 GSO ISO 3091  Meat and meat products - Determination of nitrate content (Reference 
method).  
اللحوم ومنتجاتها - تقدير محتوى النترات (طريقة  مرجعية  .) 
47 GSO ISO 6887 -2 Microbiology of food and animal feeding stuffs - Preparation of test 
samples, initial suspension and decimal dilutions for microbiological 
examination - Part 2: Specific rules for the preparation of meat and meat 
products.  
ميكروبيولوجي الغذاء والأعلاف – تجهيز العينات والمعلق الأولي والتخفيفات العشرية 
للاختبارات الميكروبيولوجية – الجزء الثاني: إرشادات خاصة لتجهيز اللحوم ومنتجاتها  
48 GSO ISO 6887 -4 Microbiology of food and animal feeding stuffs - Preparation of test 
samples, initial suspension and decimal dilutions for microbiologic al 
examination - Part 4: Specific rules for the preparation of products other 
than milk and milk products, meat and meat products, and fish and 
fishery products.  
ميكروبيولوجي الغذاء والأعلاف – تجهيز العينات والمعلق الأولي والتخفيفات العشرية 
للاختبارات الميكروبيولوجية  – الجزء الرابع: إرشادات خاصة لتجهيز منتجات أخرى (لا تشمل 
الحليب ومنتجاته، واللحوم ومنتجاتها، والأسماك ومنتجاتها)  47 | P a g e  
 A. Technical regulations and standards for Meat & Meat products  
NO Title  
49 GSO ISO 17604  Microbiology of food and animal feeding stuff - Carcass sampling for 
microbiological analysis.  
ميكروبيولوجي الغذاء والأعلاف- أخذ العينة من الذبيحة للتحاليل الميكروبيولوجية  
 
 
 
 
 
 
B. Technical regulations and standards for milk and milk products.  
 
NO Title  
1 GSO 1102  MILK PAPERBOARD CONTAINERS  
عبوات الحليب الكرتونية  
2 GSO 1103  METHODS OF TESTING MILK PAPERBOARD CONTAINERS  
طرق اختبار عبوات الحليب الكرتونية  
3 GSO 2033  Laban Drink  
شراب اللبن  
4 GSO 1338  Laban  
اللبن 
5 GSO 1375  Flavored Laban  
اللبن المنكه  
6 GSO 816  Labaneh  
اللبنة 
7 GSO 2214  Code of hygienic practice for milk and milk products.  
الدستور العملي الصحي للحليب ومنتجاته  
8 GSO 2334  Whey Powders  
مساحيق مصل (شرش اللبن)  
9 GSO ISO 17792  Milk, milk products and mesophilic starter cultures -- Enumeration of 
citrate -fermenting lactic acid bacteria -- Colony -count technique at 25 
degrees C  
الحليب، منتجاته ومزارع البادئات البكتيرية متوسطة الحرارة -- عد بكتيريا حمض اللبن التي 
تخمر-الستيرات  -- طريقة حساب-المستعمرات  عند درجة حرارة 25 درجة مئوية  
10 GSO ISO/TS 11869  Fermented milks -- Determination of titratable acidity -- Potentiometric 
method  
الحليب المختمر -- تقدير نسبة الحموضة القابلة للمعايرة -- طريقة قياس الكمون  
11 GSO ISO 14378  Milk and dried milk -- Determination of iodide content -- Method using 
high -performance liquid chromatography  
الحليب و الحليب المجفف -- تقدير محتوى اليوديد -- باستخدام طريقة الكروماتوغرافيا السائلة 
عالية-الأداء  
12 GSO ISO 14501  Milk and milk powder -- Determination of aflatoxin M1 content -- Clean -
up by immunoaffinity chromatography and determination by high -
performance liquid chromatography  48 | P a g e  
 B. Technical regulations and standards for milk and milk products.  
 
NO Title  
الحليب والحليب المجفف -- تقدير محتوى الأفلاتوكسين إم1 -- التنظيف بواسطة التحليل 
الكروماتوجرافي الانجذابي الكيميائي والتقدير باستخدام طريقة الكروماتوجرافيا السائلة عالية-
الأداء 
13 GSO ISO 8968 -1 Milk and milk products -- Determination of nitrogen content -- Part 1: 
Kjeldahl principle and crude protein calculation  
الحليب ومنتجات الحليب -- تقدير محتوى النتروجين -- الجزء 1 :مبدأ كالداهل وحساب البروتين 
الخام 
14 GSO ISO 13875  Liquid milk -- Determination of acid -soluble beta -lactoglobulin content -- 
Reverse -phase HPLC method  
الحليب السائل -- تقدير محتوى لاكتوغلوبين بيتا القابلة للذوبان في الحمض -- طريقة 
الكروماتوجرافيا السائلة عالية الأداء ذات المرحلة العكسية  
15 GSO ISO 14673 -3 Milk and milk products -- Determination of nitrate and nitrite contents -- 
Part 3: Method using cadmium reduction and flow injection analysis with 
in-line dialysis (Routine method)  
الحليب ومنتجاته -- تقدير محتوى النترات و النتريت -- الجزء 3 :طريقة باستخدام اختزال 
الكادميوم وتحليل حقن السريان المستمر والديلزه (طريقة  روتينية)  
16 GSO ISO 14156  Milk and milk products -- Extraction methods for lipids and liposoluble 
compounds  
الحليب ومنتجاته -- طرق استخلاص مركبات الدهون والذواب في الدهون  
17 GSO 354  Infant foods based on milk.  
الأغذية الحليبية للأطفال الرضع.  
18 GSO 2381  Milk and milk products - Liquid Jameed.  
الحليب ومنتجات الحليب – الجميد السائل  
19 GSO 2364  Determination of preservatives and colorants in milk and its products by 
high performance liquid chromatography - Patr 1  
تقدير محتوى المواد الحافظة والملونات في الحليب ومنتجاته بطريقة الكروماتوجرافيا السائلة 
عالية الأداء- الجزء الأول  
20 GSO 2379  Milk and milk products – Jameed  
الحليب ومنتجات الحليب – الجميد  
21 GSO 2322  Instant pudding powder  
مسحوق البودنج سريع التحضير  
22 GSO 2229  Standard For Fat Spreads And Blended Spreads  
مواصفة الدهون ومخاليط الدهون القابلة للدهن  
23 GSO 2296  Evaporated milk  
الحليب المبخر  
24 GSO CAC 206  General Standard for the use of dairy terms  
ارشادات عامة لاستخدام مصطلحات منتجات الحليب  
25 GSO 2201  Juices with milk  
العصائر مع الحليب  
26 GSO 333  Chee (saman).  
السمن  
27 GSO 2129  Blend of skimmed milk and vegetable fat in powdered form  
خليط الحليب منزوع الدسم والدهن النباتى فى صورة مسحوق  
28 GSO 2128  Blend of sweetened condensed skimmed milk and vegetable fat  49 | P a g e  
 B. Technical regulations and standards for milk and milk products.  
 
NO Title  
خليط الحليب منزوع الدسم المحلى المكثف ودهن نباتي  
29 GSO 1874  Milk fat products  
منتجات دهن الحليب  
30 GSO 1997  Dairy fat spreads  
دهن الحليب القابل للفرد  
31 GSO 1408  Imitation white cheese with vegetable oils.  
الجبن الابيض المعدل بالزيوت النباتية  
32 GSO 985  Sterlized milk.  
الحليب المعقم.  
33 GSO 1376  Butter oil and anhydrous oil (anhydrous milk fat ).  
دهن الحليب ودهن الحليب اللامائي.  
34 GSO 174  Raw milk.  
الحليب الخام.  
35 GSO 1347  Ulrra high temperature teeated milk ( long live ).  
الحليب المعامل بالحرارة فوق العالية (طويل الصلاحية)  
36 GSO 10  Milk Powder.  
الحليب المجفف  
37 GSO 984  Pasteurized milk.  
الحليب المبستر.  
38 GSO 785  Flavoured milk.  
الحليب المُنَكّه.  
39 GSO 2211  Sweetened Condensed Milks  
الحليب المكثف المحلى  
40 GSO 569  Methods for sampling milk and milk products.  
الحليب ومنتجاته - طرق اخذ العينات.  
41 GSO ISO 10560  MILK AND MILK PRODUCTS — DETERMINATION OF LISTERIA 
MONOCYTOGENES  
الحليب ومنتجاته - الكشف عن بكتيريا الليستريا، مونو سيتوجينس.  
42 GSO ISO 8070  Milk and milk products - Determination of calcium, sodium, potassium 
and magnesium contents - Atomic absorption spectrometric method.  
الحليب ومنتجاته - تقدير مستوى الكالسيوم والبوتاسيوم والمغنيسيوم بطريقة الامتصاص الذري 
الطيفي  
43 GSO ISO 8156  Dried milk and dried milk products - Determination of insolubility index  
الحليب المجفف ومنتجات الحليب المجفف - تقدير معامل عدم القابلية للذوبان  
44 GSO ISO 27205  Fermented milk products - Bacterial starter cultures - Standard of identity.  
منتجات الحليب المتخمرة - مزارع الإستنبات البكتيرية - مواصفة المطابقة  
45 GSO 793  METHODS OF TEST FOR IN FONT FORM ULA BASED ON MILK - 
DETERMINATION OF PANTTHENIC  
طرق اختبار الأغذية الحليبية للأطفال الرضع - تقدير محتوى حمض البانتوثنيك  
46 GSO 1301  Methods of chemical analysis for sweetened condensed milk and 
evaporated milk.  
طرق التحليل الكيميائي للحليب المكثف المحلى والحليب المبخر.  50 | P a g e  
 B. Technical regulations and standards for milk and milk products.  
 
NO Title  
47 GSO 1302  Methods of microbiological examination for sweetened condensed milk 
and evaporated milk.  
طرق الاختبار الميكروبيولوجية للحليب المكثف المحلى والحليب المبخر.  
48 GSO 661  Methods of test for cream.  
طرق اختبار القشدة  
49 GSO 570  Methods for the physical and chemical analysis of milk.  
طرق اختبار الحليب الفيزيائية والكيميائية.  
50 GSO 786  METHODS OF TEST FOR INFANT FOODS BASED ON MILK - 
DETERMINATION OF POTASSIUM, PHOSPHORUS AND MANGANESE  
طرق اختبار الأغذية الحليبية للأطفال الرضع - تقدير محتوى البوتاسيوم والفوسفور والمنجنيز  
51 GSO 813  METHODS OF TEST FOR INFANT FOODS BASED ON MILK – 
DETERMINATION OF COBALAMIN (VITAMIN B12) CONTENT  
طرق اختبار الأغذية الحليبية للأطفال الرضع - تقدير محتوى كوبالامين (فيتامين  ب12 ) 
52 GSO ISO 6785  Milk and milk products – Detection of Salmonella SPP.  
الحليب ومنتجاته – الكشف عن السالمونيلا  
53 GSO ISO 14461 -1 Milk and milk products – Quality control in microbiological lab. – Part 1 : 
Analyst performance assessment for colony counts.  
الحليب ومنتجاته- ضبط الجودة في المختبرات المكيروبيولوجية- الجزء الأول- تقييم أداء تحليل 
العد الكلي  
54 GSO ISO 6731  Milk, cream and evaporated milk -- Determination of total solids content 
(Reference method)  
الحليب ، القشدة والحليب المبخر – تقدير محتوى المواد الصلبة الكلية (طريقة  مرجعية)  
55 GSO 1983  Goat Milk.  
حليب الماعز  
56 GSO 1970  Dairy and dairy products - Pasteurized Camel Milk . 
الألبان ومنتجاتها - حليب النوق المبستر  
57 GSO CAC/RCP 45  Code of practice for the Red uction of Aflatoxin B1 in Raw Materials and 
Supplemental Feeding stuffs for Milk -Producing Animals . 
نظام الممارسة تخفيض (اختزال ) الافلاتوكسين  B1 في المواد الخام والمواد العلفية المستخدمة 
للحيوانات المنتجة للألبان  
58 GSO 1996  Blend of skimmed milk and ve getable fat in powdered form  
حليب منزوع الدسم مجفف مخلوط بدهون نباتية  
59 GSO 1339  Gouda cheese.  
جبن الجودا  . 
60 GSO 2000  Standard of che ese 
المواصفة العامة للجبن  
61 GSO 2095  Brie Cheese  
جبنة براي  
62 GSO 2098  Cottage cheese  
جبنة كوتج  
63 GSO 336  Chedda r cheese.  
جبن الشدر.  
64 GSO 2094  Emmental cheese  51 | P a g e  
 B. Technical regulations and standards for milk and milk products.  
 
NO Title  
جبنة أمينتال  
65 GSO 832  CREAM CHEESE  
جبـن القـشـدة  
66 GSO 833  MOZZARELLA CHEE SE 
جبــن الموزريـــلا  
67 GSO 1994  Kashkaval Cheese  
جبنة القشقوان "الكشكفال " 
68 GSO 1980  Halloumi Cheese  
جبن الحلوم  
69 GSO CAC 284  WHEY CHEESES  
جبن المصل (الشرش ) 
70 GSO 1407  Egyptain roomi cheese ( ras cheese )  
الجبنه الرومي المصري (جبنة الراس. )  
71 GSO 182  PROCESSED CHEESE WITH VEGETA BLE OILS . 
الجبن المطبوخ المضاف إليه زيوت نباتية.  
72 GSO 160  Processed cheese and spread able processed cheese.  
الجبن المطبوخ ومنتجاته  
73 GSO 845  EDAM CHEESE  
جبــن الإدام  
74 GSO 1377  Gruyere cheese.  
جبنة جرويير.  
75 GSO 831  WHITE CHEESE PART 1: DOMIATI AND FETA CHEESE  
الجبـن الأبيض الجزء الأول : الجبن الدمياطى وجبن الفيتا  
76 GSO 1326  Frozen yoghurt . 
الزبادي (الروب ) المجمد  
77 GSO 474  Flavored yoghurt  
الزبادي (الروب) بالنكهة  
78 GSO 992  Yoghurt  
الزبادي ( الروب  ) 
79 GSO 2106  
الاستخدامات التغذوية
الخاصة  Infants Formula and Formula for Special Medical Purposes Intended for 
Infants . 
البدائل المصنعة لحليب الأم وصيغ أغذية الرضع ذات الاستخدامات الطبية الخاصة  
80 GSO 2307  Determination of Melamine and cyanuric Acid Residues in infant formula.  
تحديد وقياس أثار بقايا الميلامين وحمض السيانوريك في تركيبة الرضع  
81 GSO CAC/RCP 66  Code of Hygienic Practice for Powdered Formulae for Infantsa nd Young 
Children.  
دستور الممارسات الصحية للتركيبة المجففة للرضع وصغار الأطفال  
82 GSO 1995  Blend of evaporated skimmed milk and vegetable fat  
حليب مبخر منزوع الدسم مخلوط بدهون نباتية  
83 GSO 2289  Havarti Cheese  
جبن هافارتي  
84 GSO 2287  Camembert Cheese.  52 | P a g e  
 B. Technical regulations and standards for milk and milk products.  
 
NO Title  
جبن الكاممبرت  
85 GSO 2332  CREAM ANALOUGE  
شبيهة القشدة  
86 GSO 651  Cream, prepared cream, and dired cream  
القشدة والقشدة المحضرة والقشدة المجففة  
87 GSO 1992  BUTTER  
الزبدة  
88 GSO 1874  Milk fat products  
منتجات دهن الحليب  
89 SASO 2818  Fermented products with added probiotics.  
منتجات الحليب المضاف لها معاونات حيوية  
 
 
 
 
 
 
 
 
 
C. Technical regulations and standards for Poultry & Poultry products  
NO Title  
1 GSO 322  Chilled Chicken  
الدجاج المبرد  
2 GSO 1870  Chilled and frozen Ostrich meat  
لحوم النعام المبردة والمجمدة  
3 GSO 1327  Processed meat: Minced chicken meat.  
اللحوم المجهزة - لحم الدجاج المفروم  
4 GSO 1328  Processed meat: Poultry sausage.  
اللحوم المجهزة - سجق الدواجن (نقانق)  
5 GSO 1389  Chilled and frozen domesticated birds and rabbits.  
الطيور الداجنة والارانب المبردة والمجمدة  
6 GSO 986  Frozen chicken.  
الدجاج المجمد  
7 GSO 1390  Chilled and Frozen Poultry edible giblets.  
أحشاء الدواجن الصالحة للأكل والمبردة والمجمدة  
8 GSO 2300  Chilled Marinated Meats  
اللحوم المتبلة المبردة  
9 GSO 2203  Packaged meat containing vegetables and sauce  
اللحوم المعبأة المحتوية على خضراوات وصلصة  
10 GSO 2206  Prepared meats - meat treated with salt solution and heat treated  
اللحوم المجهزة - اللحوم المعالجة بالمحاليل الملحية والمعاملة حرارياً  
11 GSO 2204  Prepared meat - heat treated pressed meats  
اللحوم المجهزة - اللحوم المكبوسة والمعالجة حراريا  53 | P a g e  
 C. Technical regulations and standards for Poultry & Poultry products  
NO Title  
12 GSO 2036  Meat products – Pastrami  
منتجات اللحم - البسطرمة  
13 GSO 1999  Canned Crab meat  
لحم الكابوريا المعلب  
14 GSO 1924  Dried Meat  
اللحوم المجففة  
15 GSO 1921  Prepared meats : Dry and Semi -Dry fermented sausage  
اللحوم المجهزة – السجق المتخمر الجاف ونصف الجاف  
16 GSO 1329  Processed meat: Chilled or frozen meat Kofta.  
اللحوم المجهزة - كفتة اللحم المبردة والمجمدة  
17 GSO 2055 -1 Halal food part (1): general requirement  
الأغذية الحلال – الجزء الأول: الاشتراطات العامة  
18 GSO 2055 -2 Halal food - part (2): guidelines fo r Halal food certification bodies and their 
accreditation requirements  
المنتجات الحلال - الجزء الثاني : الاشتراطات العامة لجهات اصدار شهادات الحلال  
19 GSO 993  Animal slaughtering requirements according to Islamic law.  
اشتراطات ذبح الحيوان طبقا لأحكام الشريعة الإسلامية  
20 GSO 2231  General Requirements fo r the materials intended to come into contact 
with food . 
الاشتراطات العامة لمواصفات المواد الملامسة للأغذية  
21 GSO 1399  Prepared Meat — Frozen Bread Crumb Enrobed Poul try Products  
اللحوم المجهزة - منتجات الطيور الداجنة المغطاة بالخليط العجيني وبالبقسماط والمجمدة  
22 GSO 1818  Martadella (Luncheon)  
لحم المرتديلا (اللانشون)   
23 GSO 1060  General requirements for prep aration and handling of Shawaurma  
الاشتراطات العامة لتجهيز وتداول الشاورما  
24 GSO CAC/GL 78  Guidelines for the control of campylobacter and salmonella spp in chicken 
meat  
الدليل الإرشادي لمكافحة كامبيلوباكتر والسالمونيلا في الدواجن  
25 GSO 713  HYGIENIC REGULATIONS FOR POULTRY PROCESSING ABATTOIRS AND 
THEIR PERSONNEL  
الشروط الصحية في مسالخ الدواجن والعاملين بها  
26 GSO 948  PREPARED MEAT - BURGER MEAT  
اللحوم المُجَهَّزة-  لحم البرجر  
27 GSO CAC/GL 14  Guide for the microbiological quality of spices  and herbs used in processed 
meat and poultry products  
إرشادات للجودة الميكروبيولوجية للتوابل والأعشاب المستخدمة في منتجات اللحوم والدواجن
المصنعة  
 
 
 
 
 54 | P a g e  
 D. Technical regulations and standards for Eggs  
NO Title  
1 GSO 1002  Chicken Eggs  
بيض الدجاج  
2 GSO 2351  Hygienic Prac tices for Eggs and Egg Products  
الممارسات الصحية لسلامة البيض ومنتجاته  
3 GSO 445  Testing methods for eggs - Chemical testing  
طرق اختبار البيض - الاختبارات الكيميائية  
4 GSO 2055 -1 Halal food part (1): general requirement  
الأغذية الحلال – الجزء الأول: الاشتراطات العامة  
5 GSO 323 General requirements for transportation and storage of chilled and frozen 
foods.  
اشتراطات عامه لنقل وتخزين الاغذيه المبرده والمجمده  
6 GSO 2476  Sampling of food for estimation of veterinary drugs residues -part 2: Fish, 
Milk and egg products.  
طرق أخذ العينات لتقدير بقايا الأدوية البيطرية في الأغذية – الجزء الثاني: منتجات الأسماك والألبان 
والبيض  
 
 
E. General food standards  
NO Title  
1 GSO 1016  MICROBIOLOGICAL CRITERIA FOR  FOODSTUFFS – PART 1  
الحدود الميكروبيولوجية للسلع والمواد الغذائية  –الجزء  الأول  
2 GSO 357 ANTIOXIDANTS PERMITTED FOR USE IN FOODSTUFFS  
مضادات الأكسدة المسموح باستخدامها  في المنتجات الغذائية  
3 GSO 172 BENZOIC ACID, SODIUM BENZOATE AND POTASSIUM BENZOATE USED IN 
PRESERVATION OF FOODSTUFFS  
حمض البنزويك وبنزوات الصوديوم وبنزوات البوتاسيوم المستخدمة في حفظ المواد الغذائية  
4 GSO 23 COLOURING MATTER USED IN FOODSTUFFS  
المواد الملونة المستخدمة فيالمواد الغذائية   
5 GSO 381 EMULSIFIERS, STABILIZERS AND THICKENERS PERMITTED FOR USE IN FOOD 
PRODUCTS  
المستحلبات والمثبتات ومغلظات القوام المسموح باستخدامها في المنتجات الغذائية  
6 GSO 707 FLAVOURINGS PERMITTED FOR USE IN FOODSTUFFS  
المنكهات  المسموح  باستخدامها في  المنتجات  الغذائية  
7 GSO 1059  MAXIMUM LIMITS OF ANTIOXIDANTS  PERMITTED FOR USE IN FOOD PRODUCTS  
الحدود  القصوى  من مضادات  الأكسدة  المسموح  باستخدامها  في المنتجات  الغذائية  الجزء  الأول 
8 GSO 356 PRESERVATIVES PERMITTED FOR USE IN FOOD PRODUCTS  
المواد  الحافظة  المسموح  باستخدامها  في المنتجات  الغذائية  
9 GSO 175 SALTS OF SULPHUROUS ACID USED IN PRESERVATION OF FOODSTUFFS  
أملاح حمض الكبريتوز المستخدمة في حفظ المواد الغذائية  55 | P a g e  
 E. General food standards  
NO Title  
10 SASO 1548  SWEETENERS PERMITTED FOR USE IN FOOD PRODUCTS  
المحليات المسموح باستخدامها في المواد الغذائية  
11 GSO CAC 193  General Standard for contaminants & toxins in food  
مواصفة عامة للملوثات والسموم في الأغذية  
12 GSO 1694  GENERAL PRINCIPLES OF  FOOD HYGIENE  
القواعد العامة لصحة الغذاء  
13 GSO 21  HYGIENIC REGULATIONS FOR FOOD PLANTS AND THEIR PERSONNEL  
الشروط الصحية في مصانع الأغذية  والعاملين بها  
14 GSO CAC/MRL 02  Maximum Residue Limits for Veterinary Drugs in Foods  
الحدود  القصوى  المسموح  بها من بقايا الأدوية  البيطرية  في الأغذية  
15 GSO 9 Labeling of prepackaged food stuffs   
بطاقات المواد الغذائية المعبأة  
16 GSO 2233  Requirements of nutritional labeling  
اشتراطات البيانات التغذوية على البطاقة  
17 GSO 2333  Requirements for nutrition and health claim in the food  
اشتراطات الأغذية ذات الإدعاءات التغذوية والصحية  
18 GSO 150 -1 Expiration dates for food products -Part 1 : Mandatory expiration dates  
فترات صلاحية المنتجات الغذائية - الجزء الأول : فترات الصلاحية الإلزامية  
19 GSO 150 -2 Expiration dates for food products - Part 2 : Voluntary expiration dates  
فترات صلاحية المنتجات الغذائية - الجزء الثاني : فترات الصلاحية الاختيارية  
20 GSO 1863  Food packages - Part 2: Plastic package - General requirements  
عبوات المواد الغذائية– الجزء الثاني: العبوات البلاستيكية – اشتراطات عامة  
21 GSO 1814  General standard for irradia ted foods  
الاشتراطات العامة للأغذية المحفوظة بالتشعيع  
22 GSO 2142  General Requirements for Genetically Modified Processed Food and Feed  
المتطلبات العامة للأغذية والأعلاف المصنعة المحورة وراثيا  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 56 | P a g e  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Appendix (5)  
List of Food Categories' and 
their Certification 
Requirements  
 57 | P a g e  
  
 
 
مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
01.0 Dairy products and analogues, excluding products of food category 02.0           
01.1 Milk and dairy -based drinks           
01.1.1 Milk and buttermilk (plain)           
01.1.1.1 Milk (plain)    
        
01.1.1.2 Buttermilk (plain)    
        
01.1.2 Dairy -based drinks, flavoured and/or fermented (e.g., chocolate milk, 
cocoa, eggnog,drinking yoghurt, whey -based drinks)    
      
  
01.2 Fermented and renneted milk products (plain), excluding food category 
01.1.2 (dairy -based drinks)           
01.2.1 Fermented milks (plain)           
01.2.1.1 Fermented milks (plain), not heat -treated after fermentation    
        
01.2.1.2 Fermented milks (plain), heat -treated after fermentation    
        
01.2.2 Renneted milk (plain)    
        
01.3 Condensed milk and analogues (plain)           
01.3.1 Condensed milk (plain)    
        
01.3.2 Beverage whiteners    
        
01.4 Cream (plain) and the like           
01.4.1 Pasteurized cream (plain)    
        
01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced 
fat creams (plain)    
      
  
01.4.3 Clotted cream (plain)    
        
01.4.4 Cream analogues    
        
01.5 Milk powder and cream powder and powder analogues (plain)           
01.5.1 Milk powder and cream powder (plain)    
        58 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
01.5.2 Milk and cream powder analogues    
        
01.6 Cheese and analogues           
01.6.1 Unripened cheese    
        
01.6.2 Ripened cheese           
01.6.2.1 Ripened cheese, includes rind    
        
01.6.2.2 Rind of ripened  cheese    
        
01.6.2.3 Cheese powder (for reconstitution; e.g., for cheese sauces)    
        
01.6.3 Whey cheese    
        
01.6.4 Processed cheese           
01.6.4.1 Plain processed cheese    
        
01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, 
meat,etc.    
      
  
01.6.5 Cheese analogues    
        
01.6.6 Whey protein cheese    
        
01.7 Dairy -based desserts (e.g., pudding, fruit or flavoured yoghurt)    
        
01.8 Whey and whey products, excluding whey cheeses           
01.8.1 Liquid whey and whey products, excluding whey cheeses    
        
01.8.2 Dried  whey and whey products, excluding whey cheeses    
        
02.0 Fats and oils, and fat emulsions           
02.1 Fats and oils essentially free from water           
02.1.1 Butter oil, anhydrous milkfat, ghee  
          
02.1.2 Vegetable oils and fats  
          
02.1.3  Tallow, fish oil, and other animal fats  
          
02.2 Fat emulsions mainly of type water -in-oil          
02.2.1 Butter  
          
02.2.2 Fat spreads, dairy fat spreads and blended spreads  
          59 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
02.3 Fat emulsions mainly of type oil -in-water, including mixed and/or flavoured 
products based on fat emulsions  
        
  
02.4 Fat -based desserts excluding dairy -based dessert products of food category 
01.7 
        
  
03.0 Edible ices, including sherbet and sorbet  
          
04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloevera), seaweeds, and nuts and seeds           
04.1 Fruit           
04.1.1 Fresh fruit           
04.1.1.1 Untreated fresh fruit       
     
04.1.1.2 Surface -treated fresh fruit       
     
04.1.1.3 Peeled or cut fresh fruit       
     
04.1.2 Processed fruit           
04.1.2.1 Frozen fruit  
          
04.1.2.2 Dried fruit  
          
04.1.2.3 Fruit in vinegar, oil, or brine  
          
04.1.2.4 Canned or bottled (pasteurized) fruit  
          
04.1.2.5 Jams, jellies, marmalades  
          
04.1.2.6 Fruit -based spreads (e.g., chutney) excluding products of food category  
          
04.1.2.7 Candied fruit  
          
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk  
          
04.1.2.9 Fruit -based desserts, incl. fruit -flavoured water -based desserts  
          
04.1.2.10 Fermented fruit products  
          
04.1.2.11 Fruit fillings for pastries  
          
04.1.2.12 Cooked fruit  
          
04.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and 
legumes, and aloevera), seaweeds, and nuts and seeds           60 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
04.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), seaweeds and nuts and seeds           
04.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi,  roots and 
tubers, pulses and legumes (including soybeans), and aloe vera), 
seaweeds and nuts and seeds       
   
  
04.2.1.2 Surface -treated fresh vegetables, (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and 
seeds       
   
  
04.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and 
fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds and 
nuts and seeds       
   
  
04.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds           
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 
tubers,pulses and legumes, and aloe vera), seaweeds and nuts and seeds  
        
  
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds  
        
  
04.2.2.3 Vegetables  (including mushrooms and fungi, roots and tubers, pulses 
and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or 
soybean sauce  
       
  
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including 
mushrooms and fungi, roots and tubers, pulses and legumes, and aloe 
vera),and seaweeds  
       
  
04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and nut and seed purees and  spreads 
(e.g., peanut butter)  
       
  
04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and nut and seed pulps and 
preparations (e.g., vegetable desserts and sauces, candied vegetables) 
other than food category 04.2.2.5  
       
  
04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and 
tubers,pulses and legumes, and aloe vera) and seaweed products, 
        
  61 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
excluding fermented soybean products of  food categories 06.8.6, 06.8.7, 
12.9.1,12.9.2.1 and 12.9.2.3  
04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and 
tubers, pulses and legumes, and aloe vera), and seaweeds  
        
  
05.0 Confectionery           
05.1 Cocoa products and chocolate products including imitations and chocolate 
substitutes           
05.1.1 Cocoa mixes (powders) and cocoa mass/cake  
          
05.1.2 Cocoa mixes (syrups)  
          
05.1.3 Cocoa -based spreads, incl. fillings  
          
05.1.4 Cocoa and chocolate products  
        
 41  
05.1.5 Imitation chocolate, chocolate substitute products  
        
  
05.2 Confectionery including hard and soft candy, nougats, etc. other than food 
categories 05.1, 05.3,and 05.4           
05.2.1 Hard candy  
          
05.2.2 Soft candy  
        
  
05.2.3 Nougats and marzipans  
        
  
05.3 Chewing gum  
          
05.4 Decorations (e.g., for fine bakery wares), toppings (non -fruit), and sweet 
sauces  
        
  
06.0 Cereals and cereal products, derived from cereal grains, from roots and 
tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery 
wares of food category 07.0         
  
06.1 Whole, broken, or flaked grain, including rice       
     
06.2 Flours and starches (including soybean powder)           
06.2.1 Flours       
     
06.2.2 Starches  
          
                                                           
41 In all non -animal origin products Halal certificate is only required when using any components of animal origin  62 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
06.3 Breakfast cereals, including rolled oats  
          
06.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, 
soybean pastas and noodles)           
06.4.1 Fresh pastas and noodles and like products  
          
06.4.2 Dried pastas and noodles and like products  
          
06.4.3 Pre -cooked pastas and noodles and like products  
          
06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)  
          
06.6 Batters (e.g., for breading or batters for fish or poultry)  
          
06.7 Pre -cooked or processed rice products, including rice cakes (Oriental type 
only)  
        
  
06.8 Soybean products (excluding soybean -based seasonings and condiments of 
food category 12.9)           
06.8.1 Soybean -based beverages  
          
06.8.2 Soybean -based beverage film  
          
06.8.3 Soybean curd (tofu)  
          
06.8.4 Semi -dehydrated soybean curd           
06.8.4.1 Thick gravy -stewed semi -dehydrated soybean curd  
          
06.8.4.2 Deep fried semi -dehydrated soybean curd  
          
06.8.4.3 Semi -dehydrated soybean curd, other than food categories 06.8.4.1 and  
          
06.8.5 Dehydrated soybean curd (kori tofu)  
          
06.8.6 Fermented soybeans (e.g., natto, tempe)  
          
06.8.7 Fermented soybean curd  
          
06.8.8 Other soybean protein products  
          
07.0 Bakery wares           
07.1 Bread and ordinary bakery wares and mixes           
07.1.1 Breads and rolls           
07.1.1.1 Yeast -leavened breads and specialty breads  
          63 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
07.1.1.2 Soda breads  
          
07.1.2 Crackers, excluding sweet crackers  
          
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English muffins)  
          
07.1.4 Bread -type products, including bread stuffing and bread crumbs  
          
07.1.5 Steamed breads and buns  
          
07.1.6 Mixes for bread and ordinary bakery wares  
          
07.2 Fine bakery wares (sweet, salty, savoury) and mixes           
07.2.1 Cakes, cookies and pies (e.g., fruit -filled or custard types)  
          
07.2.2 Other fine bakery products (e.g., doughnuts, sweet rolls, scones, and 
muffins)  
        
  
07.2.3 Mixes for fine bakery wares (e.g., cakes, pancakes)  
          
08.0 Meat and meat products, including poultry and game           
08.1 Fresh meat, poultry, and game           
08.1.1 Fresh meat, poultry and game, whole pieces or cuts   
        
  
08.1.2 Fresh meat, poultry and game, comminuted   
        
  
08.2 Processed meat, poultry, and game products in whole pieces or cuts           
08.2.1 Non -heat treated processed meat, poultry, and game products in whole 
pieces or cuts           
08.2.1.1 Cured (including salted) non -heat treated processed meat, poultry, and 
game products in whole pieces or cuts   
       
42 
  
08.2.1.2 Cured (including salted) and dried non -heat treated processed meat, 
poultry, and game products in whole pieces or cuts   
       
 
  
08.2.1.3 Fermented non -heat treated processed meat, poultry, and game products 
in whole pieces or cuts   
       
 
  
08.2.2 Heat -treated processed meat, poultry, and game products in whole pieces 
or cuts   
       
 
  
08.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts   
       
 
  
                                                           
42  Both Halal and Halal Slaughtering Certificates Are Accepted.  64 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
08.3 Processed comminuted meat, poultry, and game products           
08.3.1 Non -heat treated processed comminuted meat, poultry, and game products           
08.3.1.1 Cured (including salted) non-heat treated processed comminuted 
meat,poultry, and game products   
       
 
  
08.3.1.2 Cured (including salted) and dried non -heat treated processed 
comminuted meat, poultry, and game products   
       
 
  
08.3.1.3 Fermented non -heat treated processed comminuted meat, poultry, and 
game products   
       
 
  
08.3.2 Heat -treated processed comminuted  meat, poultry, and game products   
       
 
  
08.3.3 Frozen processed comminuted meat, poultry, and game products   
       
 
  
08.4 Edible casings (e.g.,  sausage casings)   
       
  
09.0 Fish and fish products, including molluscs, crustaceans, and echinoderms           
09.1 Fresh fish and fish products, including molluscs, crustaceans, and 
echinoderms           
09.1.1 Fresh fish      
      
09.1.2 Fresh molluscs, crustaceans, and echinoderms      
      
09.2 Processed fish and fish products, including molluscs, crustaceans, and 
echinoderms           
09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, 
and echinoderms      
    
  
09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, 
crustaceans, and echinoderms      
    
  
09.2.3 Frozen minced and creamed fish products, including molluscs, 
crustaceans, and echinoderms      
    
  
09.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, 
and echinoderms           
09.2.4.1 Cooked fish and fish products      
      
09.2.4.2 Cooked molluscs, crustaceans, and echinoderms      
      
09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and 
echinoderms      
    
  65 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including 
molluscs, crustaceans, and echinoderms      
    
  
09.3 Semi -preserved fish and fish products, including molluscs, crustaceans, and 
echinoderms           
09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, 
marinated and/or in jelly      
    
  
09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, 
pickled and/or in brine      
    
  
09.3.3 Salmon substitutes, caviar and other fish roe products      
      
09.3.4 Semi -preserved fish and fish products, including molluscs, crustaceans and 
echinoderms (e.g., fish paste), excluding products of food categories 09.3.1 
- 09.3.3      
    
  
09.4 Fully preserved, including canned or fermented fish and fish products, 
including molluscs, crustaceans, and echinoderms      
    
  
10.0 Eggs and egg products           
10.1 Fresh eggs     
       
10.2 Egg products           
10.2.1 Liquid egg products     
       
10.2.2 Frozen egg products     
       
10.2.3 Dried and/or heat coagulated egg products     
       
10.3 Preserved eggs, including alkaline,  salted, and canned eggs     
       
10.4 Egg -based desserts (e.g., custard)  
    
     
 43  
11.0 Sweeteners, including honey           
11.1 Refined and raw sugars           
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose  
          
11.1.2 Powdered sugar, powdered dextrose  
          
                                                           
43 If animal origin ingredients used   66 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw 
cane sugar           
11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery  
          
11.1.3.2 Glucose syrup used to manufacture sugar confectionery  
          
11.1.4 Lactose  
          
11.1.5 Plantation or mill white sugar  
          
11.2 Brown sugar excluding products of food category 11.1.3  
          
11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and 
molasses, excluding products of food category 11.1.3  
        
  
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings)  
          
11.5 Honey  
      
44    
11.6 Table -top sweeteners, including those containing  high-intensity sweeteners  
          
12.0 Salts, spices, soups, sauces, salads and protein products           
12.1 Salt and salt substitutes           
12.1.1 Salt  
          
12.1.2 Salt substitutes  
          
12.2 Herbs, spices, seasonings, and condiments (e.g., seasoning for instant noodles)           
12.2.1 Herbs and spices  
          
12.2.2 Seasonings and condiments  
          
12.3 Vinegars  
          
12.4 Mustards  
          
12.5 Soups and broths           
12.5.1 Ready -to-eat soups and broths, including canned, bottled, and frozen  
        
  
12.5.2 Mixes for soups and broths  
        
  
12.6 Sauces and like products           
                                                           
44  Template  No. 8 must be used If any GCC Country, ask for.  67 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
12.6.1 Emulsified sauces and dips (e.g., mayonnaise, salad dressing, onion dips)  
        
  
12.6.2 Non -emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown 
gravy)  
        
  
12.6.3 Mixes for sauces and gravies  
        
  
12.6.4 Clear sauces (e.g., fish sauce)  
        
  
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding 
cocoa -and nut -based spreads of food categories 04.2.2.5 and 05.1.3  
        
  
12.8 Yeast and like products  
          
12.9 Soybean -based seasonings and condiments           
12.9.1 Fermented soybean paste (e.g., miso)  
          
12.9.2 Soybean sauce           
12.9.2.1 Fermented soybean sauce  
        
  
12.9.2.2 Non -fermented soybean sauce  
        
  
12.9.2.3 Other soybean sauces  
        
  
12.10 Protein products other than from soybeans  
          
13.0 Foodstuffs intended for particular nutritional uses           
13.1 Infant formulae, follow -on formulae, and formulae for special medical 
purposes for infants           
13.1.1 Infant formulae  
   
45     
  
13.1.2 Follow -up formulae  
   
      
  
13.1.3 Formulae for special medical purposes for infants  
   
      
  
13.2 Complementary foods for infants and young children  
   
      
  
13.3 Dietetic foods intended for special medical purposes (excluding products of 
food category 13.1)  
   
      
  
13.4 Dietetic formulae for slimming purposes and weight reduction  
   
      
  
                                                           
45   Template (2) used in case that milk/Milk components are the main ingredients.  68 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding products 
of food categories  
   
      
  
13.6 Food supplements  
          
14.0 Beverages, excluding dairy products           
14.1 Non -alcoholic ("soft") beverages           
14.1.1 Waters           
14.1.1.1 Natural mineral waters and source waters  
          
14.1.1.2 Table waters and soda waters  
          
14.1.2 Fruit and vegetable juices           
14.1.2.1 Fruit juice  
          
14.1.2.2 Vegetable juice  
          
14.1.2.3 Concentrates for fruit juice  
          
14.1.2.4 Concentrates for vegetable juice  
          
14.1.3 Fruit and vegetable nectars           
14.1.3.1 Fruit nectar  
          
14.1.3.2 Vegetable nectar  
          
14.1.3.3 Concentrates for fruit nectar  
          
14.1.3.4 Concentrates for vegetable nectar  
          
14.1.4 Water -based flavoured drinks, including "sport," “energy,” or "electrolyte" 
drinks and particulated drinks           
14.1.4.1 Carbonated water -based flavoured drinks  
          
14.1.4.2 Non -carbonated water -based flavoured drinks, including punches and ades  
          
14.1.4.3 Concentrates (liquid or solid) for water -based flavoured drinks  
          
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and 
grain beverages, excluding cocoa  
          
15.0 Ready -to-eat savouries           
15.1 Snacks - potato, cereal, flour or starch based (from roots  and tubers, pulses and legumes)  
          69 | P a g e  
 مجموعات الاغذية حسب تصنيف الكودكس  نموذج الشهادة الصحية المناسب من النماذج الواردة في 
الملحق رقم 2 من الدليل  نموذج شهادة الحلال / الذبح الحلال المناسبة 
من النماذج الواردة في الملحق رقم 3  
Food Category according to Codex  Form Number  (Suitable health Certificate ) according to 
Annex "2"  Form Number of Halal / Halal 
Slaughtering Certificate 
according to Annex "3"  
 1 2 3 4 5 6 7 1 حلال 
Halal  2 ذبح حلال  
Slaughtering Halal  
15.2 Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit)  
          
15.3 Snacks - fish based  
     
46     
16. Prepared foods  
47         
*  Any Raw food (non -processed), whole or crushed  from plant origin like cereals, 
beans, coffee , fruits or vegetables not mentioned in this categories       
   
  
*  Any processed food from plant origin like cereals, beans, coffee , fruits or 
vegetables not mentioned in this categories  
        
  
*  Any processed food from animal origin ( except  milk, egg and Aquatic)  not 
mentioned in this categories  
        
  
*  Food Additives (colors, organic acids, artificial sweetners, flavoures, …)  
          
*  Multiple Food Products        
 حسب نوع المنتج  
According to 
product type  حسب نوع المنتج  
According to product type  
Important Note:  Halal certificate must accompany food items from the table above where it says halal certificate is not required, if 
the food item is labelled as halal  
 
 
                                                           
46   Template ( 5) used in case that Fish components are the main ingredients.  
47   Depend on Nature and ingredients of Food