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الذليل الخليجي للزقابة على  
الأغذية المستوردة 
GCC Guide for Control on 
Imported Foods  
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 Table of Contents  
 
 
1.  Introduction  ................................ ................................ ................................ ....................  3 
2. Scope  ................................ ................................ ................................ ..............................  3 
3. Definitions  ................................ ................................ ................................ .......................  4 
4. Principles  ................................ ................................ ................................ .........................  8 
5. Risk -based Approach to food safety requirements  ................................ ............................  9 
5.1. Factors taken into account in application of the risk -based food control system  ...........  10 
5.2. Risk -based food control system  ................................ ................................ .......................  11 
6.  Required Documents and Health Certificates  ................................ ................................ . 12 
6.1 Required Documents and Health certificates  ................................ ................................ ... 13 
6.2 Health Attestations:  ................................ ................................ ................................ ..........  13 
Health Certificate for Export of Processed Food  ................................ ................................ . 13 
Health Certificate for Export of Meat and Meat Products  ................................ ..................  14 
Health Certificate for Export of milk, and Milk Products  ................................ ....................  15 
Health Certificate for Export of Table Eggs and Egg Products  ................................ ............  15 
Health Certificate for Export of Fish and fish Products  ................................ .......................  16 
Health Certificate for Export of Food of Plant Origin  ................................ ..........................  16 
Phytosanitary Certificate for Export of food of Plant Origin  ................................ ...............  17 
6.3. Halal Certificate/Halal Slaughter Certificate  ................................ ................................ .... 17 
Halal Slaughtering Certificate for Export of Meat and Meat Products  ...............................  17 
Halal Certificate for Export of products of Meat Origin  ................................ ......................  18 
7. Inspection and clearance of imported foods  ................................ ................................ ... 18 
7.1. Reserve notification and detention of consignment ................................ ......................  18 
7.2. Temporary release  ................................ ................................ ................................ ...........  19 
7.3. Automatically detained food  ................................ ................................ ............................  20 
8. Food imported for non-commercial purposes  ................................ ................................ . 20 
9. Food prohibited from importation on food safety grounds  ................................ ..............  20 
10. Prohibition of importation of foods  on sanitary or phytosanitary grounds  .....................  21 
Appendix (1) - GCC Imported food Control procedures  ................................ ........................  22 
Appendix (2)  ................................ ................................ ................................ ......................  23 
- Health certificate for export of processed foods  ................................ ................................ .. 23 
- Health certificate for export of meat & meat products  ................................ ........................  25 
- Health certificate for export of milk and milk products ................................ ........................  28 
- Health certificate for export of eggs and eggs products  ................................ .......................  30 
- Health certificate for export of fish and fishery products  ................................ ....................  32 
- Health & Phytosanitary certificate for export of food of plant origin  ................................  34 
Appendix (3) - Halal certificate and Halal Slaughter certificate  ................................ ............  35 
 
 
 
 
 
 
 
 
 
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 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 countries have 
the common goal of an integrated and harmonized import inspection and certification 
system tha t 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 ensure 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 food control legislation 
and standards. 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 m ay arise in the global 
food supply, address non -food safety requirements 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 a ssuring the safety and 
suitability of shipments of imported food.1 Specific attestations for animal and plant 
health certification are also provided in the Guide.  
 
The Guide incorporates Codex , OIE, IPPC standards as international benchmarks where 
appropri ate. 
 
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 work towards a fully risk -based approach to assuring the safety of imported 
foods.   
                                                           
1 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 c ountry of origin  
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 3. Definitions  
  
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 in clude cosmetics or 
tobacco or substances used only as drugs   
 Food 
Any words, particulars, trademarks, brand name, pictorial matter or 
symbol relating to a foodstuff and placed on any packaging, document, 
notice, label, ring or collar accompanying or refe rring to such food  
 Food label  
 
Food that is fit for human consumption according to its end use as 
specified by the technical regulations of the GCC  
 Fitness for 
human 
consumption  
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  
 
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)  
Official document issued by the competent authority of the importing 
GCC country (commercial license/register) permitting the import of 
food  
 Import Permit  
A person or legal entity importing food  
 Importer  
A defined quantity of a f ood item of the same type or category covered 
by the same certificate or other documents, imported at the same time 
by a single importer conveyed by the same means of transport and 
coming from the same country and subject to a single customs 
declaration  
   Consignment  
 
A defined quantity of one or more food items imported at the same 
time conveyed by the same means of transport and coming from the 
same country  that may include any number of consignments  Shipment  
 
Any means whether by sea, land or air, designated to transport food  
 Vehicle  
A defined quantity  of food produced or manufactured under practically 
the same conditions , which could include more than one batch  
 Lot 
 
A defined quantity of food produced under practically the same 
conditions  Batch  
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 An official document that authorizes the transfer of goods from the 
port of entry to the area of food inspection  
  Delivery notice  
 
Action taken by the competent authority, under official controls,  to 
allow, the importer to transfer a consignment of f ood from the port of 
entry to a warehouse, pending  issuance of an official decision on 
release   
 Temporary 
release  
 
Action taken by the competent authority to allow release of a 
consignment of food to the importer under prescribed conditions  
  Condition al 
release  
 
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 r equirements , 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  
 
Action taken by the competent authority to detain a consignment of 
food at the port of ent ry when the food is suspected of not being 
compliant with GCC technical regulations  
 Preventive 
detention  
 
The action taken by the competent regulatory authorities of the 
importing GCC countries to dispose rejected food proved unfit for 
human consumption  
 Condemnation  
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)  
   Health Certificate  
 
Certificate issued by the country of origin or country of exportation  by 
an accredited (GCC)  Islamic organization (society), attesting that:  the 
meat has  been  slaughtered in accordance with the rules of Islamic 
Sharia law; or the food  which contains animal products or by -products 
(such as meat, fat, gelatin, rennet, the broth)  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 instruments which are 
not against the teachings of Islamic Sharia law and  in accordance with 
the GCC technical regulations  
 Halal Certificate/ 
Halal 
Slaughtering 
Certificate  
 
Any representation whi ch 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  Nutrition claim  
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 the content of  vitamins and minerals and includes:  
Nutrient co ntent 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.  
  
Any representation that state s, 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 specific 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 or to modifying or preserving health.  
Reduction of disease risk claims – Claims relating the consumption of a 
food or food constituent, in the context of the total diet, t o the 
reduced risk of developing a disease or health -related condition.  
 Health claim  
 
A 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  
 
All stages of food handling, including the primary production, 
manufacturing, preparation, processing, wrapping, packaging, 
transporting, storing, distributing, serving and selling.  
 Food chain  
 
 
Production of food  or manufacturing or preparation or pr ocessing or 
wrapping   or  packaging or catering or transporting or possessing or 
storing or  distributing or serving or selling or donating for the purpose 
of human consumption  
 Food Handling  
 
A biological, chemical or physical agent in, or condition of, food with 
the potential to cause an adverse health effect  
 Hazard  
 
A function of the probability of an adverse health effect and the 
severity of that effect, consequential to a hazard(s) in food  
  Risk 
 
Certificate issued by a competent authority in the  country of origin or 
exporting country as to the fitness of the vehicle used for transporting 
food and proves the suitability to transport the exported food  
 Certificate of 
fitness for 
transport vehicle  
 
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 Total reading (paper or electronic) of temperatu res 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  
 
Food that is acceptable for human consumption  according to its end 
use as specified by the technical regulations of the GCC  
 Food Suitability  
 
All conditions and measures necessary for the production, processing, 
storage and distribution of food designed to ensure a safe, sound, 
wholesome product f it for human consumption  
 Food Hygiene   
 
Food that is safe for human consumption according to its end use as 
specified by the technical regulations of the GCC  
  Food S afety   
 
Examination of food or food safety systems by the competent 
regulatory author ities in the importing country, for the purposes of 
control of production inputs, processes and final products through all 
stages of food circulation, to ensure their conformity to the Gulf 
technical regulations   
 Food Inspection  
 
Mandatory, regulatory a ctivity, 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  
 
Scientific. system which identifies, evaluates, and controls  hazards 
which are  significant for food  
 
 Hazard Analysis 
and Critical 
Control Points  
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  
 Food safety 
management 
system  
 
Organized decisions making process related to food safety, based on a 
scientific basis and developing necessary precautions to manage them 
and consist  of three components: ri sk assessment, risk management 
and risk communication.  
 Risk analysis  
Food where certain materials have been added to its original 
ingredients for the purpose of reducing its quality and nutritional value, 
or where some of the nutrients have been removed partially or entirely 
without disclosing this in its food label  
 Adulterated food  
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 The ability to follow the movement of a food through specified stage(s) 
of production, processing and distribution.  
 Food T raceability  
 
The presence of microorganisms, i ncluding pathogens and their toxins, 
accidentally in food during handling within the food chain  
 Microbial 
contamination  
Any substance not intentionally added to food, which is present in such 
food as a result of the production (including operations carri ed 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 frag ments, rodent 
hairs and other extraneous matter  
 Contaminant  
Sensory evaluation of food and its packaging in order to identify any 
change on the characteristics of the food, which would lead to spoilage 
and audit data on food label to make sure that they  conform to Gulf 
technical regulations  
 Physical 
examination  
 
Requirements issued by the GCC (Gulf Standards Organization) and 
which are mandatory  
 Technical 
regulations  
Guidelines issued by the GCC (Gulf Standards Organization) and which 
are not mandato ry 
 Standards  
The official body or officially -recognized body that has regulatory 
jurisdiction for food control  
  Competent 
regulatory 
authority  
Any number of sample units which are used to verify through analysis 
or other testing compliance with Gulf te chnical regulations.  Official Sample  
 
 
4. Principles  
 
All food shipments imported to the countries of the GCC shall be subject to 
harmonized regulatory requirements. Regulatory requirements will be subject to 
continuous review as the countries of the GCC work towards a fully unified regulatory 
environment.     
  
Inspection and certification requirements applying to food safety aspects of imported 
food will be risk -based to the greatest extent practicable, with control measures 
applied in proportion to like ly risks to the consumer. The type and frequency of 
inspection at the time of import of shipments of food, and clearance procedures, will 
reflect this approach.  
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 The technical regulations and standards 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 defe r 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 documented and 
transparent, with details of regulatory requireme nts 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 controls applied by the countries 
of the GCC;  the exporting cou ntry 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 flexible certification and other 
assurances where the food c ontrol 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 appro ved premises in exporting countries, 
memoranda of understanding, mutual recognition agreements, and equivalence 
agreements.  
As far as practicable, regulatory requirements for imported food will be applied equally 
to domestically -produced food.  
The competen t 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  
 
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 th eir intended use, therefore enabling effective and 
efficient allocation of government and industry resources in ensuring food safety.  
 
 
 
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 5.1. Factors taken into account in application of the risk -based food control system  
 
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 cou ntry of 
origin or the particulars of a consignment  
 
Risk profiles for classification of foods will include reference to:  
 Likelihood of contamination with biological, chemical and/or physical hazards  
 Likelihood of significant levels of contamination persis ting throughout the food 
chain  
 Potential risks to human health for the general population  
 Potential risks to human health for susceptible sub -populations  
 Effect of consumer food practices on modifying risks.  
 
Food will be classified into three general cate gories: high, medium or low potential risk 
to human health. GCC food classifications may change on the basis of new scientific 
evidence of potential food borne risks to human health.  
 
Compliance history of imported foods  
 
The GCC countries will systematic ally document the compliance history of imported 
foods that have been certified or otherwise assured as meeting relevant GCC food 
control legislation and technical regulations. Evaluation of compliance history will 
primarily be based on the data collected from documentary checks, physical 
inspections 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. Evaluatio n of compliance history 
may also relate specifically to food types of particular interest e.g. high risk foods or 
foods with characteristics that are of particular concern to consumers.  
 
Documentation of compliance history will include reference to:  
 Correc tness of all documentation accompanying a food consignment, including 
attestations  
 Results of physical checks  
 Results of targeted laboratory testing for microbiological and chemical hazards.  
 
Elements of compliance history include;  
1- Number of non -compliance s 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;  Draft   May 2011  
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 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).  
 
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 h azards, it is expected that the competent authority in the 
exporting country will have applied the same tests and safeguards as for food in their 
domestic market.  
 
Whole of food chain approach to food safety      
The GCC countries recognize that the most e ffective 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 l imited 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 processing are encouraged by the 
GCC countries.  
 
These can include assurances based on:  
 Food being certified as being from 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 competent authorities  
 Equivalence agreements   
 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 assurances  and import inspection requirements 
for all consignments of foods, being those specified in GCC technical regulations  Draft   May 2011  
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  Type and frequency of documentary checks and physical inspections that are 
developed from the criteria taken into account in application of the risk -based 
food control system2 
 Application of a performance -based port -of-entry inspection system based on 
the level of compliance with GCC import requirements over time  
 Special import in spection 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 incl ude high, medium and low 
risk foods  
 
The GCC Food Safety Committee will establish the list of foods under each of 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.  
 
Operatio nal components of the risk -based food control system are:  
- Documentary checks of  all consignments  
- Physical inspection as required  
- Sampling and laboratory analysis of food as required  
- Harmonized rules for determining the type and frequency of inspection   
- 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, ris k-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 m ust be covered by appropriate documentation 
and certification. The authenticity and accuracy of official certification and certification 
by officially -recognized bodies will be periodically verified and audited by the countries 
of the GCC  
 
                                                           
2 Type and frequency of documentary checks and physical inspections may also be a consequence of 
inspection and certification performance in relation to non -food safety requirements such as suitability 
and product description/labeling  
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6.1 Required Documents and Health certificates  
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  food safety regulations and 
technical requirements of the GCC countries and, where relevant, animal and plant 
health requirements.  
 
Documentation issued or approved by the relevant competent authority or officially 
recognized bodies in the co untry of ori gin must include :  
 Customs declaration  
 Permit delivery  
 Commercial license /  Commercial register  in the relevant field  
 Health certificate  
 Ingredients list (issued by the manufacturer) if relevant to food type  
 Halal Slaughtering Certificate for meat and poul try / Halal certificate for 
food items that contain ingredients of animal origin according to the 
requirements stated in section 6.3  
 Supporting documentation for any labeled claims (nutrition claims, health 
claims, 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 reques ted by the competent authorities 
of the GCC  
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 countries  
 
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.  The GCC requirements will be issued as annexe s to this 
Guide  
Health Certificate for Export of Processed Food  
 
The product is fit for human consumption, in 
accordance  with the hygiene requirements of 
the GCC.  
The product(s) was handled in accordance with 
the GCC requirements, at an establishment 
that has been subjected to inspections by the 
competent authority  and/or officially Draft   May 2011  
14 | P a g e  
 
recognized body and implements a food safety 
management system based on HACCP 
principles or an equivalent system  
 
Health Certificate for Export of Meat and Meat Products  
 
The meat or meat product is fit for human 
consumption, in accordance with the hygiene 
requirements of the GCC.  
 
 The meat has been derived from healthy 
animals that have no apparent evidence of any 
contagious or infectious disease as listed by 
OIE  
 
 
Animals have been slaughtered in a 
slaughterhouse that is approved by the GCC 
authorities and is under the supervision of the 
Competent Authority  
The meat is produced from animals that have 
been has subjected to ante mortem and post 
mortem inspection by the Competent 
Authority, in accordance with GCC 
requirements  
The meat or meat product was handled in 
accordance with the GCC req uirements, 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  
 Good veterinary practice has been applied in 
use of veterinary medicines (including growth 
hormones) and agricultu re chemicals in live 
animals and any residues in meat comply with 
GCC requirements  
The meat or meat product originates from 
animals that have not been slaughtered for the 
purpose of disease eradication  /control  
The meat or meat product has not been 
derived from animals fed with proce ssed 
animal protein, excluding fish meal, according 
to the GCC requirements  Draft   May 2011  
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Health Certificate for Export of milk, and Milk Products  
 
 The milk or milk product  is fit for human 
consumption, in accordance with the hygiene 
requirements of the GCC.  
The milk or milk product has been deriv ed 
from healthy animals that are subject to the 
official veterinary service inspections and are 
compliant with GCC requirements.  
The milk or milk product was handled in 
accordance with the GCC requirements, 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.  
Good veterinary practice has been applied in 
use of veterinary medicines (including growth 
hormones) and agriculture chemicals in live 
animals and any residues  in milk or milk 
product comply with GCC requirements  
Health Ce rtificate for Export of Table Eggs and Egg Products  
 
The eggs or egg product  is fit for human 
consumption, in accordance with the 
hygiene requirements of the GCC.  
The eggs or egg products have been 
derived from healthy birds that were 
subject to the inspection by the Competent 
Authority, and in ac cordance with the GCC 
requirements.  
The eggs or egg  products was handled in 
accordance with the GCC requirements, 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.  
Egg has not been derived from birds fed 
with processed animal protein, excluding 
fish meal  Draft   May 2011  
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 Health Certificate for Export of Fish and fish Products  
 
The fish or fish product is fit for human 
consumption, in accordance with the 
hygiene requirements of the GCC.  
The fish or fish produc t is derived from non 
toxic species that did not show any signs of 
disease.  
Where fish and fish products (including fin 
fish, amphibians, crustaceans and mollusks) 
are grown in farms or aquaculture 
production areas, hygiene requirements 
are under the control of the Competent 
Authority  
The fish or fish product originates from 
areas that are free from OIE listed diseases  
 
The fish or fish product has 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 tha t are prohibited  
internationally  
The fish or fish product was handled in 
accordance with the GCC requirements, at 
an establishment that has been subjected 
to inspection by the Competent Authority  
and implements a food safety management 
system based on HACCP principles or an 
equivalent system.  
 
Health Cer tificate for Export of Food of Plant Origin  
 
The plant product is fit for human 
consumption, in accordance with the 
hygiene requirements of the GCC.  
The plant product  was handled in 
accordance with the GCC requirements, 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.  
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 Phytosanitary Certificate for Export of food of Plant Origin  
 
Plants and plant products are free from 
quarantine pests and from regulated non 
quarantine pests, in accordance with the 
GCC requirements  
 
 
6.3. Halal Certificate/Halal Slaughter C ertificate  
 
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 agency approved by the GCC (Societies, Agencies / Islamic councils)  in the 
exporting country will supervise the slaughter process and provide documentation 
according to GCC requirements. The competent authority in the exporting country may 
also provide Halal certification.  
 
Where meat is manufactured in a country differen t to the origin of that meat, the 
competent authority in the country of manufacture must provide certification that the 
meat used in the manufacturing is the same as that described in the original Halal 
slaughtering certificate provided by the country of d ispatch.  
 
Attestations set forth below must be recorded under the standardized form for Hal al 
certificate and Halal slaughtering certificate  as listed in (Appendix 3):   
 
Halal Slaughtering Certificate for Export of Meat and Meat Products  
 
Slaughtering has occurred in  an approved 
slaughterhouse and under the supervision of 
the designated Islamic Authority which has 
been approved by the concerned authorities in 
the GCC and in presence of the Islamic 
Authority representative, by Muslim butchers 
using the knife and in a p lace where swine is 
not permitted to be slaughtered.  
The fresh meat originated from a country and 
an establishment that is authorized to export 
Halal meat to GCC; and the animal source is 
Halal  
 
 Draft   May 2011  
18 | P a g e  
 Halal Ce rtificate for Export of products of Meat Origin  
 
 Fats & Meat derivat ives (such as gelatin) used 
as one of the ingredients of processed foods, 
have been extracted under the supervision of 
an Islamic authority in the manufacturing 
country and approved by the GCC, on the basis 
of the original Halal certificate of the 
slaughte red animals issued by an  Islamic 
association approved by the GCC in the 
country of origin; assurance has been provided  
that the meat and fat derivatives used in the 
food processing are the same ones covered by 
the original Halal certificates.  
 
7. Inspe ction 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 regulations and  technical regulations and where 
relevant, the principles and standards 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 G CC 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.  
Situations where consignments will be detained include:  
- Lack of a list of ingred ients for food  
- Incompatibility of food items described in the certificate with those in the 
consignment  
- Absence of health certificate  
- The health certificate dated before the production date of the food  
- The health certificate issued after the date of shipme nt of the food  
- The food production date before the date of the Halal slaughter certificate.  
- Lack of Halal slaughtering certificate with imported meat or poultry 
consignments  
- 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.  Draft   May 2011  
19 | P a g e  
  
7.2. Temporary release  
 
Temporary release of a consignment may be allowed in the case of non -compliance 
with som e import requirements not related to food safety, as long as the food is not 
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 
consig nment 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 f inancial 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 a ppropriately 
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 technical  regulations for detained consignments, the 
importer, may request:  
a. Additional information 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  
b. Repeat laboratory analysis in an accredited laboratory and under official 
supervision of sample(s) that have been found non -compliant  
c. Re-configuration of the consignment so as to meet GCC technical regulations  
d. Re-designation of the consignment as not for human co nsumption  
e. Re-export the consignment  
f. Destruction under the supervision of the competent authority  
 
In the case of non -provision of import documents , health or Halal certificates, the 
consignment may be detained under financial security, signed undertaken or  
temporary release (maximum of 15 days) until the relevant documentation is provided.  
In the case non -provision of a Halal certificate for meat and meat products  within the 
specified timeframe , the importer will be required to return the consignment to th e 
country of origin or country of dispatch.  
 
The Competent Authority reserves the right to take all precautionary measures on the 
consignment to protect consumers’ health including rejection or / and re -export of the 
consignment.  
 
 Draft   May 2011  
20 | P a g e  
 7.3. Automatically detained food  
 
Food is automatically detained where:  
- The type of food is imported for the first tim e 
- Previous importations of the type of food have been repeatedly non -compliant  
- The food has already been rejected by another country  
 
8. Food imported for non -commercial purposes  
 
Foods imported for non -commercial purposes are designated as:  
 Food of perso nal use - as determined by harmonized rules of the GCC countries  
 Food samples for scientific research and that will not be used for human 
consumption  
 Food promotion samples for non -commercial distribution for human 
consumption, accompanied by a health cert ificate 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 prohibi ted 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 s afety assurances by the competent authority in the 
country of origin / country of export  
- Food from countries or regions subject to international health warnings  
- Food rejected by other countries on food safety grounds  
- Foods not compliant with food saf ety standards in the country of origin / country of 
export  
- Food religiously forbidden (according to each country decision)  
- Food with ingredients or additives that are not permitted  
- Food from wild animals and plants that are not permitted  
- Food desig nated as prohibited for health reasons as notified by the GCC countries.  
 Draft   May 2011  
21 | P a g e  
  
Foods requiring special attention:  
 
The following foods require special attention during the inspection at the port of entry:  
- Foods entering the border crossing point for the first time  
- Foods with history of repeated violations of GCC food safety standards.  
- Foods rejected from other countries.  
 
10. Prohibition of importation of foods on sanitary or phytosanitary grounds  
 
Any consignment of imported food may be prohibited for importat ion on sanitary or 
Phytosanitary grounds so as 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:  
 Imposition and lifting of  the prohibition will be based on scientific evidence and 
reference to international standard -setting bodies and other international 
authorities  
 
 Any prohibition or lifting of a prohibition by an individual country of the GCC 
will be reported immediately t o 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 or 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 a nd the statements will be in 
the form of official statement from the GCC secretariat or individual country(s) 
which issued the prohibition . 
 
 
 
 
 
 
 
 
 
 
 Draft   May 2011  
22 | P a g e  
 Appendix ( 1)- GCC Imported food Control procedures  
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
 Draft   May 2011  
23 | P a g e  
 Appendix (2)  
- Health ce rtificate for export of processed foods  
انشهادة صحُت  نتصذَش الأغزَت انًصُعت إنً دول يجهس 
انتعاوٌ نذول انخهُج انعشبُت  Health Certificate for Export of Processed Food  
 Products to GCC  Countries  
انشقى انًشجعٍ نهشهادة
انصحُت Certificate Reference No.   انًشسم(انًصذس )  Consignor (Exporter)   
      
   الاسى Name   
  I.2    
يكاٌ الإصذاس Place of Issue      
     I.1 
تاسَخ الإصذاس Date of Issue   انعُىاٌ Address   
انجهت انشقابُت انًختصت  Competent/Certifying 
Authority      
الاسى Name      
  I.3    
انعُىاٌ  Address   انًشسم إنُه
(انًستىسد ) Consignee (imp orter)   
      
   الاسى Name   
سيض الأَضو  ISO 
code*  بهذ انًُشأ  Country of origin      
    I.5   I.4 
     انعُىاٌ Address   
سيض الأَضو  ISO 
code*  بهذ
انىصىل  Country of 
Destination      
    I.6    
        
انششكت انًعبأة(إٌ وجذ )  Packing Est. (if applicabl e)  انششكت
انصاَعت/انًسهخ  Producer/Slaughterhouse 
Est.  
      
الاسى Name   الاسى Name   
  I.8   I.7 
انعُىاٌ Address   انعُىاٌ Address   
      
شهادة انحلال I.9 Halal Certificate   
سقى انشهادة Certificate  No:                يصذسها: Source:                             
    
بهذ انًغادسة/يىقع انتحًُم  Border of Loading/Country 
of Dispatch  I.11 بهذ انىصىل/يُفز 
انذخىل Border of Entry/Country of 
Destination  I.10 
      
      
انشقى انتعشَفٍ/هىَت وسُهت  
انُقم Vehicle Identification No.  I.13 وسُهت انُقم  Means of 
transport/conveyance  I.12 
   جىٌ  By Air   
       
دسجت حشاسة حفظ انًادة
انغزائُت Temperature of Food 
product  I.14 بحشٌ  By Sea   
       
دسجت حشاسة انغشفت Ambient   بشٌ  By Road   
يبشد Chilled       
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انشهادة  صحُت نتصذَش الأغزَت انًصُعت  إنً دول يجهس 
انتعاوٌ نذول انخهُج انعشبُت  Health Certificate for Export of Processed Food  
 Products to GCC  Countries  
 
  
 Commodities Certified for : I.15 
الاستهلاك اِديٍ: Human Consumption 
يباششة                                                              Directly                                                         
بعذ يعانجت إضافُت                           After Further Process    أخشي        Other  
تىصُف وتصُُف الأغزَت  Identification of the Food Products   
Total 
Weight  Batch 
No. No 
Packages  Expiry 
Date  Production 
Date Brand 
Name  Treatment 
Type HS-
Code  Name & 
Description of 
Food  I.16 
انىصٌ
انكهٍ سقى 
انتشغُهت  عذد انطشود  تاسَخ 
الاَتهاء  تاسَخ الإَتاج  انعلايت 
انتجاسَت  َىع انًعانجت   بُذ 
انتعشفت 
انجًشكُت  اسى ووصف انًادة 
انغزائُت  
          
الإفادة انصحُت  Health Attestation  
I.17 ٌؼخبش اىَْخح صبىر ىلاسخٖلاك اَدًٍ ٗرىل ٗفقبً ىي٘ائر اىفٍْت 
ٗاىخششٌؼبث اىصسٍت اىخيٍدٍت The product is fit for human consumption, and in 
accordance with the hygiene requirements of the GCC.   
حٌ إخشاء ػَيٍبث حذاٗه الأغزٌت ٗفقب ىيَخطيببث اىخيٍدٍت ٗفً ٍْشأٓ 
خبظؼت ىيشقببت ٍِ قبو اىدٖت اىشقببٍت اىَخخصت، بسٍث حطبق اىَْشأة 
اىغزائٍت ّظبً إداسة سلاٍت اىغزاء اسخْبدا إىى ٍببدئ ّظبً اىٖبسب أٗ  ٍب 
ٌَبثئ. The product was handled in accordance with the GCC 
requirements, 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.  
أّب اىَ٘قـغ أدّـبٓ اىَسئ٘ه اىَخخص أفٍذ بأُ اىبعبػـتاى٘اسدة أٗصبفٖب  
أػـلآ حسخ٘فً خٍَغ اىششٗغ اىصسٍت اى٘اسدة فً اىشٖبدة. I the undersigned, authorized person, certify that the 
good described above meets all the requirements 
mentioned in this certificate.  
  
انجهت انشسًُت انًختصت انًخىنت بانتىقُع  Responsible  body for signature   
   
انختى انشسًٍ  Official Stamp  الاسى Name   
     
  انىظُفت  Position   
     
انتاسَخ  Date  انتىقُع  Signature   
     
 Logo  Draft   May 2011  
25 | P a g e  
 - Health certificate for export of meat & meat products  
انشهادة صحُت نتصذَش انهحىو و يُتجاتها إنً دول يجهس 
انتعاوٌ نذول انخهُج انعشبُت   Health Certificate for Export of Meat and  Meat 
Products  to GCC Countries  
 
انشقى انًشجعٍ نهشهادة
انصحُت Certificate Reference No.   انًشسم(انًصذس )  Consignor (Exporter)   
      
   الاسى Name   
  I.2    
يكاٌ الإصذاس Place of Issue      
     I.1 
تاسَخ الإصذاس Date of Issue   انعُىاٌ Address   
انجهت انشقابُت انًختصت Competent/Certifying 
Authority      
      
الاسى Name      
  I.3    
انعُىاٌ Address   انًشسم إنُه
(انًستىسد ) Consignee (importer)   
      
   الاسى Name   
سيض الأَضو  ISO 
code*  بهذ انًُشأ  Country of origin      
    I.5   I.4 
     انعُىاٌ Address   
سيض الأَضو  ISO 
code*  بهذ
انىصىل  Country of 
Destination      
    I.6    
        
انششكت انًعبأة(إٌ وجذ )  Packing Est. (if applicable)   انششكت
انصاَعت/انًسهخ  Producer/Slaughterhous e 
Est.  
      
الاسى Name   الاسى Name   
  I.8   I.7 
انعُىاٌ Address   انعُىاٌ Address   
      
شهادة انزبح انحلال I.9 Halal Slaughtering Certificate   
سقى انشهادة Certificate  No:                يصذسها: Source:                             
    
بهذ انًغادسة/يىقع انتحًُم  Border of Loading/Country 
of Dispatch  I.11 بهذ انىصىل/يُفز 
انذخىل Border of Entry/Country of 
Destination  I.10 
      
      
انشقى انتعشَفٍ/هىَت وسُهت  
انُقم Vehicle Identification No.  I.13 وسُهت انُقم Means of 
transport/conveyance  I.12 
   جىٌ  By Air   
       
دسجت حشاسة حفظ انًادة
انغزائُت Temperature of Food 
product  I.14 بحشٌ  By Sea   
       
دسجت حشاسة انغشفت Ambient   بشٌ  By Road   
يبشد Chilled       
يجًذ Frozen       Logo  Draft   May 2011  
26 | P a g e  
 انشهادة صحُت نتصذَش انهحىو و يُتجاتها إنً دول يجهس 
انتعاوٌ نذول انخهُج انعشبُت  Health Certificate for Export of Meat and  Meat 
Products  to GCC Countries  
 
  
 Commodities Certified for : I.15 
الاستهلاك اِديٍ: Human Consumption 
ٍببششة                     Directly                                                        
بؼذ ٍؼبىدت إظبفٍتAfter Further Process    أخشي        Other  
تىصُف وتصُُف الأغزَت  Identification of the Food Products   
Total 
Weight  Batch 
No. No 
Packages  Expiry 
Date  Production 
Date Brand 
Name  Species (in 
case of meat 
carcass/cuts)  HS-
Code  Name & 
Description of 
Food  I.16 
انىصٌ
انكهٍ سقى 
انتشغُهت  عذد انطشود  تاسَخ 
الاَتهاء  تاسَخ الإَتاج  انعلايت 
انتجاسَت  َىع انقطعُت (فٍ 
حال ربائح انهحىو 
وانقطعُاث)  بُذ 
انتعشفت 
انجًشكُت  اسى ووصف انًادة 
انغزائُت  
          
الإفادة انصحُت  Health Attestation  
I.17 ٌؼخبش اىَْخح صبىر ىلاسخٖلاك اَدًٍ ٗرىل ٗفقبً ىي٘ائر اىفٍْت 
ٗاىخششٌؼبث اىصسٍت اىخيٍدٍت . The meat or meat product is fit for human 
consumption, and in accordance with the hygiene 
requirements of the GCC.   
أُ ٍصذس اىيسً٘ ٍِ زٍ٘اّبث سيٍَت ٗ صسٍت ٗ لا ٌ٘خذ بٖب الأٍشاض
اىَؼذٌت أٗ اى٘ببئٍت ٗاىَخعَْت فً ق٘ائٌ اىَْظَت اىذٗىٍت ىيصست 
اىسٍ٘اٍّت. The meat has been derived from healthy animals that 
have no evidence  of any contagious or infectious 
disease as listed  by OIE  
حٌ ربر اىسٍ٘اّبث فً ٍسيخ ٍشخص ٍٗؼخَذ ٍِ قبو اىسيطبث فً دٗه
اىَديس ٗحسج إششاف اىدٖت اىشقببٍت اىَخخصت  Animals have been slaughtered in a slaughterhouse 
that is approved by the GCC authorities and is under 
the supervision of the Competent Authority   
أُ اىيسً٘ ٍْخدت ٍِ زٍ٘اّبث خعؼج ىيفسص قبو اىزبر  ٗبؼذٓ ٍِ قبو
اىدٖت اىشقببٍت اىَخخصت ٗرىل ٗفقبً ىي٘ائر اىفٍْت ٗاىخششٌؼبث اىصسٍت 
اىخيٍدٍت.  The meat is produced from animals that have been has 
subjected to ante mortem and post mortem inspection 
by the Com petent Authority, in accordance with GCC 
requirements.   
حٌ إخشاء ػَيٍبث حذاٗه الأغزٌت ٗفقب ىيَخطيببث اىخيٍدٍت ٗفً ٍْشأٓ
خبظؼت ىيشقببت ٍِ قبو اىدٖت اىشقببٍت اىَخخصت، بسٍث حطبق اىَْشأة 
اىغزائٍت ّظبً إداسة سلاٍت اىغزاء اسخْبدا إىى ٍببدئ ّظبً اىٖبسب أٗ ٍب 
ٌَبثئ. The meat or meat product was handled in accordance 
with the GCC requirements, 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 equival ent 
system   
حٌ حطبٍق اىََبسسبث اىبٍطشٌت اىدٍذة فً اسخخذاً الأدٌٗت اىبٍطشٌت(بَب 
فٍٖب ٍسفضاث اىَْ٘) ٗاىنٍَبٌٗبث اىضساػٍت فً اىسٍ٘اّبث اىسٍت ٗأٌت 
ٍخبقٍبث فً اىيسً٘ ٍخ٘افقت ٍغ اىي٘ائر اىفٍْت ٗاىخششٌؼبث اىصسٍت 
اىخيٍدٍت.  Good veterinary practice has been appl ied in use of 
veterinary medicines (including growth hormones)  and 
agriculture chemicals in live animals and any residues in 
meat comply with GCC requirements
    
.The meat or meat product originates from animals that 
have not been slaughtered for the purpose of disease 
eradication /control.     
.The meat or meat product has not been derived from 
animals fed with processed animal protein, excluding 
fish meal, according to the GCC requirements.     
I the undersigned, authorized person, certify that the 
good described above meets all the requirements  Logo  Draft   May 2011  
27 | P a g e  
 
mentioned in this certificate.  
 
انجهت انشسًُت انًختصت انًخىنت بانتىقُع  Responsible body for signature   
   
انختى انشسًٍ  Official Stamp  الاسى Name   
     
  انىظُفت  Position   
     
انتاسَخ  Date  انتىقُع  Signature   
     
 Draft   May 2011  
28 | P a g e  
 - Health certificate for export of milk and milk products  
انشهادة صحُت نتصذَش الأنباٌ ويشتقاتها إنً دول يجهس 
انتعاوٌ نذول انخهُج انعشبُت   
Health Certif icate for Export of Milk , and Milk 
Products   To GCC Countries   
انشقى انًشجعٍ نهشهادة
انصحُت Certificate Reference No.   انًشسم(انًصذس )  Consignor (Exporter)   
      
   الاسى Name   
  I.2    
يكاٌ الإصذاس Place of Issue      
     I.1 
تاسَخ الإصذاس Date o f Issue   انعُىاٌ Address   
انجهت انشقابُت انًختصت Competent/Certifying 
Authority      
الاسى Name      
  I.3    
انعُىاٌ Address   انًشسم إنُه
(انًستىسد ) Consignee (importer)   
      
   الاسى Name   
سيض الأَضو  ISO code*  بهذ انًُشأ  Country of 
origin      
    I.5   I.4 
     انعُىاٌ Address   
سيض الأَضو  ISO code*  بهذ
انىصىل Country of 
Destination      
    I.6    
        
انششكت انًعبأة(إٌ وجذ )  Packing Est. (if applicable)   انششكت
انصاَعت/انًسهخ  Producer/Slaughterhouse 
Est.  
      
الاسى Name   الاسى Name   
  I.8   I.7 
انعُىاٌ Address   انعُىاٌ Address   
      
شهادة انحلال نًُتجاث الأنباٌ  I.9 Halal Certificate for milk Products   
سقى انشهادة Certificate  No:                يصذسها: Source:                             
    
بهذ انًغادسة/يىقع انتحًُم  Borde r of 
Loading/Country of 
Dispatch  I.11 بهذ انىصىل/يُفز 
انذخىل Border of Entry/Country of 
Destination  I.10 
      
انشقى انتعشَفٍ/هىَت وسُهت  
انُقم Vehicle Identification No.  I.13 وسُهت انُقم Means of 
transport/conveyance  I.12 
   جىٌ  By Air   
       
دسجت حشاسة حفظ انًادة 
انغزائُت Temperature of Food 
product  I.14 بحشٌ  By Sea   
       
دسجت حشاسة انغشفت Ambient   بشٌ  By Road   
يبشد Chilled       
يجًذ Frozen       Logo  Draft   May 2011  
29 | P a g e  
  
انشهادة صحُت نتصذَش الأنباٌ ويشتقاتها إنً دول يجهس انتعاوٌ 
نذول انخهُج انعشبُت  Health Cert ificate for Export of Milk , and 
 Milk Products   To GCC Countries  
 
  
 Commodities Certified for : I.15 
الاستهلاك اِديٍ: Human Consumption 
يباششة                                                              Directly                                                         
بعذ يعانجت إضافُت                           After Further Process    أخشي        Other   
تىصُف وتصُُف الأغزَت  Identification of the Food Products   
Total 
Weight  Batch 
No. No 
Packages  Expiry 
Date  Production 
Date Brand 
Name  Treatment 
Type HS-
Code  Name & 
Description of 
Food  I.16 
انىصٌ
انكهٍ سقى 
انتشغُهت  عذد انطشود  تاسَخ 
الاَتهاء  تاسَخ الإَتاج  انعلايت 
انتجاسَت  َىع انًعانجت   بُذ 
انتعشفت 
انجًشكُت  اسى ووصف انًادة 
انغزائُت  
          
الإفادة انصحُت  Health Attesta tion 
I.17 ٌؼخبش اىَْخح صبىر ىلاسخٖلاك اَدًٍ ٗرىل ٗفقبً ىي٘ائر اى فٍْت ٗاىخششٌؼبث 
اىصسٍت اىخيٍدٍت.  The milk or milk product is fit for human 
consumption, and in accordance with the hygiene 
requirements of the GCC.  
أُ ٍصذس اىَْخح ٍِ زٍ٘اّبث سيٍَت ٗخبظؼت ىيفسص اىبٍطشي ٍِ قبو 
اىدٖت اىشقببٍت اىَخخصت ٍٗخ٘افقت ٍغ ىي٘ائر اىفٍْت ٗاىخششٌؼبث اىصسٍت 
اىخيٍدٍت.  The milk or milk product has been derived from 
healthy animals that are subject to the official 
veterinary service inspections and are compliant with 
GCC re quirements.  
حٌ إخشاء ػَيٍبث حذاٗه الأغزٌت ٗفقب ىيَخطيببث اىخيٍدٍت ٗفً ٍْشأٓ 
خبظؼت ىيشقببت ٍِ قبو اىدٖت اىشقببٍت اىَخخصت، بسٍث حطبق اىَْشأة 
اىغزائٍت ّظبً إداسة سلاٍت اىغزاء اسخْبدا إىى ٍببدئ ّظبً اىٖبسب أٗ  ٍب 
ٌَبثئ. The milk or milk product was handled  in accordance 
with the GCC requirements, 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.   
حٌ حطبٍق اىََبسسبث اىبٍطشٌتاىدٍذة فً اسخخذاً الأدٌٗت اىبٍطشٌت  (بَب 
فٍٖب ٍسفضاث اىَْ٘ ) ٗاىنٍَبٌٗبث اىضساػٍت فً اىسٍ٘اّبث اىسٍت ٗأٌت  
ٍخبقٍبث فً اىيسً٘ ٍخ٘افقت ٍغ اىي٘ائر اىفٍْت ٗاىخششٌؼبث اىصسٍت 
اىخيٍدٍت.  Good veterinary practice has been applied in use of 
veterinary medicines (inclu ding growth hormones)  
and agriculture chemicals in live animals and any 
residues in meat comply with GCC requirements
    
أّب اىَ٘قـغ أدّـبٓ اىَسئ٘ه اىَخخص أفٍذ بأُ اىبعبػـت اى٘اسدة أٗصبفٖب
أػـلآ حسخ٘فً خٍَغ اىششٗغ اىصسٍت اى٘اسدة فً اىشٖبدة. I the undersi gned, authorized person, certify that the 
good described above meets all the requirements 
mentioned in this certificate.   
انجهت انشسًُت انًختصت انًخىنت بانتىقُع  Responsible body for signature   
   
انختى انشسًٍ  Official Stamp  الاسى Name   
     
  انىظُفت  Position   
     
انتاسَخ  Date  انتىقُع  Signature   
     
 Logo  Draft   May 2011  
30 | P a g e  
 - Health certificate for export of eggs and eggs products  
انشهادة صحُت نتصذَش بُض انًائذة ويُتجاته انًعذة  
نلاستهلاك اِديٍ إنً دول يجهس انتعاوٌ نذول انخهُج 
انعشبُت  Health Certificate for Export o f Table Eggs and Egg 
Products to GCC Countries  
  
انشقى انًشجعٍ نهشهادة
انصحُت Certificate Reference No.   انًشسم(انًصذس ) Consignor (Exporter)   
      
   الاسى Name   
  I.2    
يكاٌ الإصذاس Place of Issue      
     I.1 
تاسَخ الإصذاس Date of Issue   انعُىاٌ Address   
انجهت انشقابُت انًختصت Competent/Certifying 
Authority      
      
الاسى Name      
  I.3    
انعُىاٌ Address   انًشسم إنُه
(انًستىسد ) Consignee (importer)   
      
   الاسى Name   
سيض الأَضو  ISO 
code*  بهذ انًُشأ  Country of origin      
    I.5   I.4 
     انعُىاٌ Address   
سيض الأَضو  ISO 
code*  بهذ
انىصىل  Country of 
Destination      
    I.6    
        
انششكت انًعبأة(إٌ وجذ ) Packing Est. (if applicable)   انششكت
انصاَعت/انًسهخ  Producer/Slaughterhouse 
Est.  
      
الاسى Name   الاسى Name   
  I.8   I.7 
انعُىاٌ Address   انعُىاٌ Address   
      
بهذ انًغادسة/يىقع انتحًُم  Border of Loading/Country 
of Dispatch  I.10 بهذ انىصىل/يُفز 
انذخىل Border of Entry/Country of 
Destination  I.9 
      
      
انشقى انتعشَفٍ/هىَت وسُهت  
انُقم Vehicle Identification No.  I.12 وسُهت انُقم Means of 
transport/conveyance  I.11 
   جىٌ  By Air   
       
دسجت حشاسة حفظ انًادة
انغزائُت Temperature of Food 
product  I.13 بحشٌ  By Sea   
       
دسجت حشاسة انغشفت Ambient   بشٌ  By Road   
يبشد Chilled       
يجًذ Frozen       
       
 Logo  Draft   May 2011  
31 | P a g e  
  
انشهادة صحُت نتصذَش بُض انًائذة ويُتجاته انًعذة نلاستهلاك  
اِديٍ إنً دول يجهس انتعاوٌ نذول انخهُج انعشبُت Health Certificate for Export of Table Eggs and Egg 
Products to GCC Countries  
 
  
 Commodities Certified for : I.15 
الاستهلاك اِديٍ: Human Consumption 
يباششة                                                              Directly                                                         
بعذ يعانجت إضافُت                           After Further Process    أخشي        Othe r   
تىصُف وتصُُف الأغزَت  Identification of the Food Products   
Total 
Weight  Batch 
No. No 
Packages  Expiry 
Date  Production 
Date Brand 
Name  Product 
Derived from 
(Domestic 
Fowl, other 
birds)  HS-
Code  Name & 
Description of 
Food  I.16 
انىصٌ
انكهٍ سقى 
انتشغُهت  عذد انطشود  تاسَخ 
الاَتهاء  تاسَخ الإَتاج  انعلايت 
انتجاسَت  )   انبضاعت َاتجت 
يٍ  (طُىس داجُت  
، طُىس ، أخشي)  بُذ 
انتعشفت 
انجًشكُت  اسى ووصف انًادة 
انغزائُت  
          
الإفادة انصحُت  Health Attestation  
I.17 ٌؼخبش اىَْخح صبىر ىلاسخٖلاك اَدًٍ ٗرىل ٗفقبً ىي٘ائر اى فٍْت 
ٗاىخششٌؼبث اىصسٍت اىخيٍدٍت The eggs or egg products is fit for human consumption, 
in accordance with the hygiene requirements of the 
GCC.   
أُ ٍصذس اىَْخح ٍِ طٍ٘س سيٍَت ٗخبظؼت ىيفسص ٍِ قبواىدٖت 
اىشقببٍت اىَخخصت ٍٗخ٘افقت ٍغ ىي٘ائر اىفٍْت ٗاىخششٌؼبث اىصسٍت 
اىخيٍدٍت.  The eggs or egg products have been derived from 
healthy birds that were subject to the inspection by the 
Competent Authority and in accordance with the GCC 
requirements.   
حٌ إخشاء ػَيٍبث حذاٗه الأغزٌت ٗفقب ىيَخطيببث اىخيٍدٍت ٗفً ٍْشأٓ 
خبظؼت ىيشقببت ٍِ قبو اىدٖت اىشقببٍت اىَخخصت، بسٍث حطبق اىَْشأة 
اىغزائٍت ّظبً إداسة سلاٍت اىغزاء اسخْبدا إىى ٍببدئ ّظبً اىٖبسب أٗ  ٍب 
ٌَبثئ. The eggs or egg products was handled in accordance 
with the GCC requirements, at an establishment that 
has been sub jected to inspections by the Competent 
Authority and implements a food safety management 
system based on HACCP principles or an equivalent 
system.   
أُ ٍصذس اىبٍط ٍِ طٍ٘س ىٌ ٌخٌ حغزٌخٖب ببىبشٗحٍِ اىسٍ٘اًّ اىَصَْغ، 
ببسخثْبء حيل ٍِ الأسَبك The eggs or egg pr oducts has/have not been derived 
from birds fed with processed animal protein, excluding 
fish meal   
أّب اىَ٘قـغ أدّـبٓ اىَسئ٘ه اىَخخص أفٍذ بأُ اىبعبػـت اى٘اسدة أٗصبفٖب
أػـلآ حسخ٘فً خٍَغ اىششٗغ اىصسٍت اى٘اسدة فً اىشٖبدة. I the undersigned, authorized pers on, certify that the 
good described above meets all the requirements 
mentioned in this certificate.  
  
انجهت انشسًُت انًختصت انًخىنت بانتىقُع  Responsible body for signature   
انختى انشسًٍ  Official Stamp  الاسى Name   
     
  انىظُفت  Position   
     
انتاسَخ  Date  انتىقُع  Signature   
     Logo  Draft   May 2011  
32 | P a g e  
 - Health certificate for export of fish and fishery products        
انشهادة صحُت نتصذَش الأسًاك وانًُتجاث انبحشَت   إنً دول 
يجهس انتعاوٌ نذول انخهُج انعشبُت  Health Certificate for Export of Fish and fish 
Products  
انشقى انًشجعٍ نهشهادة  
انصحُت Certificate Reference No.   انًشسم(انًصذس ) Consignor (Exporter)   
      
   الاسى Name   
  I.2    
يكاٌ الإصذاس Place of Issue      
     I.1 
تاسَخ الإصذاس Date of Issue   انعُىاٌ Address   
انجهت انشقابُت انًختصت Competent/Certifying 
Authority      
      
الاسى Name      
  I.3    
انعُىاٌ Address   انًشسم إنُه
(انًستىسد ) Consignee (importer)   
      
   الاسى Name   
سيض الأَضو  ISO 
code*  بهذ انًُشأ  Country of origin      
    I.5   I.4 
     انعُىاٌ Address   
سيض الأَضو  ISO 
code*  بهذ
انىصىل  Country of 
Destination      
    I.6    
        
انششكت انًعبأة(إٌ وجذ ) Packing Est. (if applicable)   انششكت
انصاَعت/انًسهخ  Producer/Slaughterhouse 
Est.  
      
الاسى Name   الاسى Name   
  I.8   I.7 
انعُىاٌ Address   انعُىاٌ Address   
      
بهذ انًغادسة/يىقع انتحًُم  Border of Loading/Country 
of Dispatch  I.10 بهذ انىصىل/يُفز 
انذخىل Border of Entry/Country of 
Destination  I.9 
      
      
انشقى انتعشَفٍ/هىَت وسُهت  
انُقم Vehicle Identification No.  I.12 وسُهت انُقم Means of 
transport/conveyance  I.11 
   جىٌ  By Air   
       
دسجت حشاسة حفظ انًادة
انغزائُت Temperature of Food 
product  I.13 بحشٌ  By Sea   
       
دسجت حشاسة انغشفت Ambient   بشٌ  By Road   
يبشد Chilled       
يجًذ Frozen       
       
 Logo  Draft   May 2011  
33 | P a g e  
 انشهادة صحُت نتصذَش الأسًاك وانًُتجاث انبحشَت  إنً دول 
يجهس انتعاوٌ نذول انخهُج انعشبُت    Health Certificate for Export of Fish and fish  
Products  
  
 Commodities Certified for : I.15 
الاستهلاك اِديٍ: Human Consumption 
يباششة                                                              Directly                                                         
بعذ يعانجت إضافُت                           After Further Process    أخشي        Other  
تىصُف وتصُُف الأغزَت  Identification of the Food Products   
Total 
Weight  Batch 
No. No 
Packages  Expiry 
Date  Production 
Date Brand 
Name  Type of 
processing  HS-
Code  Name & 
Description of 
Food  I.16 
انىصٌ
انكهٍ سقى 
انتشغُهت  عذد انطشود  تاسَخ 
الاَتهاء  تاسَخ الإَتاج  انعلايت 
انتجاسَت  طشَقت انتصُُع  بُذ 
انتعشفت 
انجًشكُت  اسى ووصف انًادة 
انغزائُت  
          
الإفادة انصحُت  Health Attestation  
I.17 ٌؼخبش اىَْخح صبىر ىلاسخٖلاك اَدًٍ ٗرىل ٗفقبً ىي٘ائر اى فٍْت 
ٗاىخششٌؼبث اىصسٍت اىخيٍدٍت.  The fish or fish product is fit for human consumption, 
and in accordance with the hygiene requirements of 
the GCC.   
أُ ٍصذس الأسَبك ٍِ فصبئو غٍش سبٍت ٗلا حظٖش أي ػلاٍبث  
ٍشظٍت. The fish or fish product is derived from non toxic 
species that did not show any signs of disease.  
فً زبه حشبٍت الأسَبك ظَِ ٍضاسع أٗ ٍْبطق إّخبج بسشٌت، فبُ ٕزٓ
اىَْبطق خبظؼت ىيشقببت ػيى اىَخطيببث اىصسٍت ٍِ قبو اىدٖت اىشقببٍت 
اىَخخصت. Where fish and fish products are grown in farms or 
aquaculture production areas, hygiene requirements 
are under the control of the Competent Authority.   
أُ ٍصذس الأسَبك ٍْٗخدبحٖب ٍِ ٍْبطق خبىٍت ٍِ الأٍشاض اى٘ببئٍت 
اىَذسخت فً ق٘ائٌ اىَْظَت اىذٗىٍت ىيصست اىسٍ٘اٍّت. The fish or fish product originates from areas that are 
free from OIE listed diseases.   
 
The fish or fish product has been fed from feed that is 
 produced in compliance with GMP & HACCP principles  
 or its equivalent and is  free from any physical, 
chemical or   biolo gical contaminants that are 
prohibited internationally   
حٌ إخشاء ػَيٍبث حذاٗه الأغزٌت ٗفقب ىيَخطيببث اىخيٍدٍت ٗفً ٍْشأٓ 
خبظؼت ىيشقببت ٍِ قبو اىدٖت اىشقببٍت اىَخخصت، بسٍث حطبق اىَْشأة 
اىغزائٍت ّظبً إداسة سلاٍت اىغزاء اسخْبدا إىى ٍببدئ ّظبً اىٖبسب أٗ  ٍب 
ٌَبثئ. The fish and fish  products was handled in accordance 
with the GCC requirements, 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 equi valent 
system.   
أّب اىَ٘قـغ أدّـبٓ اىَسئ٘ه اىَخخص أفٍذ بأُ اىبعبػـت اى٘اسدة أٗصبفٖب
أػـلآ حسخ٘فً خٍَغ اىششٗغ اىصسٍت اى٘اسدة فً اىشٖبدة. I the undersigned, authorized person, certify that the 
good described above meets all the requirements 
mentioned in th is certificate.  
  
انجهت انشسًُت انًختصت انًخىنت بانتىقُع  Responsible body for signature   
انختى انشسًٍ  Official Stamp  الاسى Name   
     
  انىظُفت  Position   
انتاسَخ  Date  انتىقُع  Signature   
     Logo  Draft   May 2011  
34 | P a g e  
 - Health & Phytosanitary certificate for export of food of  plant origin  
انشهادة انصحُت انُباتُت نهتصذَشإنٍ دول يجهس انتعاوٌ نذول انخهُج انعشبُت  
Phytosanitary Certificate for Export To GCC Countries  
 
يكاٌ الإصذاس:     Place of Issue:                                        
          سقى انشهادة                                                :Certificate 
No. 
 سى وعُىاٌ انًستىسدNam e & Address of Consignee           
     
  
جهت انتصذَش وعُىاَهاName & Address of Exporter              
 
َقطت انذخىل                    Point of Entry                                  
وسُهت انُقم:    Mean of Transportation:                                        
               
 
وصفانشحُت              Description of Consignment   
انكًُت انًعهُت(كجى)  
Quantity 
Declared (kg)  جهت انًُشأ  
Place of Origin  انعلاياث انًًُضة  
Distinguishing 
Mark s عذد انطشود ووصفها  
Number & 
Description of 
Packages  الأسًاء انعهًُت نهُباث  
Botanical Names of 
the Plant  
 اسى انًُتج  
Name of 
Product  
 
 
 
انًعايهت نهتطهُش يٍ انتهىث و/أو الإصابت           Disinfestations  and/ or Disinfection Treatment  
انكًُاوَاث(انًادة انف عانت) :            Chemical (active ingredient):                                                             انًعانجت:                                                                 
Treatment :                             
دسجت انحشاسة:                                                        
Temperature انتشكُض:                                                      Concentration:                                                          
انتاسَخ:                                                                               
Date:                                                       يعهىياث أخشي:                        Additional Information:                                                           
الإفادة انصحُت  Health Attestation  I.17 
The plant product is fit for human consumption, in 
accordance with the hygiene requirements of the GCC.  
The plant product  was handled in accordance with the 
GCC requirements, at an establishment that has been 
subjected to inspections by the Compet ent Authority  
and implements a food safety management system 
based on HACCP principles or an equivalent system.  
Plants and plant products are free from quarantine pests 
and from regulated non quarantine pests, in accordance 
with the GCC requirements  
 
تاسَخ الإصذاس:          Date of Issue:    
 
                 اسى انًختص:                Name of Authorized Officer:  
                                                              
انتىقُع :                                                     Signature: 
         انختى:                      
Stamp:   
                 
 Logo Draft   May 2011  
35 | P a g e  
 Appendix (3)  - Halal certificate and Halal Slaughter certificate  
  شهادة انحلال نًشتقاث انهحىو فٍ الأغزَت انًصُعت  
انًصذسة  نذول يجهس انتعاوٌ نذول انخهُج انعشبُت  Halal Certificate for Meat Products in  
Processed Foods exporting to GCC Countries   
تفاصُم انشهادة  Certificate details  
 1. 
 Source  1.2 انشقى انًشجعٍ نهشهادة
انحلال Halal Certificate   
Reference No.  1.1 
   تاسَخها Date:  1.3 
      
      
تىصُف وتصُُف الأغزَت انًصُعت انتٍ تحتىٌ عهً يُتجاث انهحىو  
Identification of the meat and processed foods containing meat Products  4 
Total Weight  Batch No.  No 
Packages  Expiry 
Date Slaughteri
ng Date  Brand 
Name  Source for 
meat and  
derivatives  Name & 
Description of 
Meat/Processed 
Food  
انىصٌ انكهٍ سقى انتشغُهت عذد انطشود تاسَخ 
الاَتهاء تاسَخ انزبح انعلايت 
انتجاسَت يصذس انهحىو و 
يشتقاتها اسى ووصف انًادة 
انغزائُت 
 
 
 
 
       
 
 
إفادة انحلال   
                                     
            Halal 
Attestations  
  
5 
أُ اىذُٕ٘ ٍٗشخقبث اىيسً٘ ٗاىَسخخذٍت مأزذ ٍنّ٘بث اىَ٘اد اىغزائٍت 
اىَصْؼت (ٍثو اىدٍلا حٍِ) قذ حٌ اسخخلاصٖب حسج إششاف ٍٕئت  إسلاٍٍت 
ٍؼخَذة ٍِ قبو اىسيطبث اىَخخصت ىذٗه ٍديس اىخؼبُٗ اىخيٍدً فً بيذ 
اىصْغ بْبءاً ػيى شٖبدة اىزبر اىسلاه الأصيٍت اىصبدسة ٍِ ٍٕئت إسلاٍٍت 
ٍؼخَذة ٍِ قبو اىسيطبث اىَخخصت ىذٗه ٍديس اىخؼبُٗ اىخيٍدً فً بيذ 
اىَْشأ ىيسً٘ ، ٍغ اىخأمٍذ ػيى أُ ٍشخقبث اىيسً٘ اىَسخخذٍت فً اىخصٍْغ 
ًٕ راث اىيسً٘ اىَزم٘سة بشٖبدة اىزبر اىسلاه الأصيٍت.   Fats & Meat derivatives (such as gelatin) used as one of 
the ingredients of processed foods, have been 
extracted under the supervision of an Islamic au thority 
in the manufacturing country and approved by the GCC, 
on the basis of the original Halal certificate of the 
slaughtered animals issued by an  Islamic association 
approved by the GCC in the country of origin; assurance 
has been provided  that the me at and fat derivatives 
used in the food processing are the same ones covered 
by the original Halal certificates.   
  
 
 Responsible body for signature        انجهت انشسًُت انًختصت انًخىنت بانتىقُع  6 
انختىانشسًٍ   Official 
Stamp    الاسى Name   
انتاسَخ   Date   انىظُفت  Position   
     انتىقُع  Signature   
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36 | P a g e  
  
ًَىرج شهادة انزبح انحلال نهحىو  
انًصذسة  نذول يجهس انتعاوٌ نذول انخهُج انعشبُت   Halal Slaughtering Certificate for exporting  
to GCC Countries  
 
تفاصُم انشهادة Certificate details 1. 
 Source  1.2 انشقى انًشجعٍ نهشهادة
انزبح انحلال Halal Slaughtering  
Certificate   Reference No.  1.1 
   تاسَخها Date:  1.3 
 
     The Authorized slaughterhouse:                     انًسهخ انًشخص                                        2. 
عُىاٌ انًسهخ
  Address of  the Slaughterhouse  2.2 اسى انًسهخ Name of  the  
Slaughterhouse  2.1 
اسى و عُىاٌ انجهت
انشسًُت انًاَحت 
نهتصشَح انبُطشٌ Name and Address of 
Competent Authority Issuing the 
Veterinary Approval  2.4 سقى انتصشَح  انبُطشٌ Veterinary Approval No  2.3 
 
يشكض تقطُع انهحىو انًشخصhe Authorized Meat Cutting Establishment  3. 
عُىاٌ يشكض تقطُع انهحىو Address of Meat Cutting 
est.                  3.2 اسى يشكض تقطُع انهحىو Name of  the Meat 
Cutting Establishment    3.1 
اسى و عُىاٌ انجهت انشسًُت 
انًاَحت نهتصشَح انبُطشٌ Name and Address of 
Competent Authority 
Issuing the Veterinary 
Approval  3.4 سقى انتصشَح  انبُطشٌ Veterinary Approval No  3.3 
تىصُف وتصُُفانهحىو و يُ تجاتها  
Identification of the meat and meat Products  5. 
Total Weight  Batch No.  No Packages  Expiry 
Date  Slaughteri
ng Date  Brand 
Name  Species 
(meat 
carcass/cats
) Name & 
Description of 
Meat/Processed 
Food  
انىصٌ انكهٍ  سقى انتشغُهت  عذد انطشود  تاسَخ 
الاَتهاء  تاسَخ انزبح  انعلايت 
انتجاسَت  الاَىاع )   ربائح 
كايهت/ قطع )  اسى ووصف انًادة 
انغزائُت  
 
 
       
 
إفادة انزبح انحلال  
           Halal Slaughtering  
Attestations   
6. 
حٌ اىزبر بَسيخ ٍدبص ٍِ قبو اىسيطبث اىَخخصت بذٗه اىَديس ٗحسج  
إششاف ٍٕئت إسلاٍٍت ٍصشزت ٍِ قبو  اىسيطبث اىَخخصت بذٗه ٍديس 
اىخؼبُٗ اىخيٍدً ٗبسع٘س ٍف٘ظٖب، ٗرىل ببسخخذاً اىسنٍِ ٗبأٌذي 
قصببٍِ ٍسيٍَِ ٗفً ٍنبُ لا ٌسَر فٍٔ بزبر اىخْبصٌش  Slaughtering has occurred in an approved 
slaughterhouse and under the supervision of the 
designated Islamic Authority which has been approved 
by the concerned authorities in the GCC and in 
presence of the Islamic Authority representative, by 
Muslim butchers using the knife and in a place  where 
swine is not permitted to be slaughtered.   
أُ ٍْشأ اىيسً٘ اىَزب٘زت دٗهٍٗسبىخ  ٍسَ٘ذ ىٖب اىخصذٌش إىى دٗه 
ٍديس اىخؼبُٗ اىخيٍدً ٗ ٍصذسٕب زٍ٘اّبث زلاه. The fresh meat originated from a country and an 
establishment that is authorized to export Halal mea t 
to GCC; and the animal source is Halal .  
 Responsible body for signature        انجهت انشسًُت انًختصت انًخىنت بانتىقُع  7. 
انختى انشسًٍ   Official 
Stamp    الاسى Name   
انتاسَخ   Date   انىظُفت  Position   
     انتىقُع  Signature   
 Log
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