. /.  WORLD TRADE  
ORGANIZATION   
G/TBT/N/BHR/243 
13 July 2011  
 (11-3465) 
Committee on Technical Barriers to Trade Original:   English 
  
 
NOTIFICATION 
 
The following notification is being circ ulated in accordance with Article 10.6 
 
1. Notifying Member:  KINGDOM OF BAHRAIN  
If applicable, name of local governme nt involved (Article 3.2 and 7.2):     
2. Agency responsible:  Standards & Metrology Directorate (BSMD) 
Name and address (including telephone and fax numbers, email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above : 
Ministry of Industry and Commerce 
P.O. Box:  5479, Kingdom of Bahrain Tel.:  +973 17574880 Fax:  +973 17530730 E-mail:  bsmd@moic.gov.bh  
Website:  http://www.moic.gov.bh  
3. Notified under Article 2.9.2 [ X ], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other:   
4. Products covered (HS or CCCN where applicable, otherwise national tariff heading. 
ICS numbers may be provided in addition, where applicable):  Prepared meats: 
Meat treated with saline solutions and heat treated, ICS: 67.120.10 
5. Title, number of pages and langu age(s) of the notified document:  Prepared meats: Meat 
treated with saline solutions and heat treated (14 pages in Arabic; 10 pages in English). 
6. Description of content:  This draft technical regulation spec ifies the requirements stated in 
the Gulf standard GSO "Prepared meats: Meat tr eated with saline solutions and heat treated" 
under clauses 7,1 & 8 (packaging & labelling) as  mandatory requirements such that the 
following shall be met in packaging meats cu red with saline solution and heat treated:  
 Containers used for packaging shall be clean and made of suitable materials that have 
no effect on the product quality characte ristics and its safe ty under storage, 
transportation and handling conditions. 
 Slices or cuts prepared in the processing factory for retailer sale shall be vacuum 
packed in suitable containers to ensure  product protection from contamination or 
damage during handling. 
It describes label requirements such as:  
 Product name and meat type used and its percentage. 
 Fat percentage clearly shown with bold letters. G/TBT/N/BHR/243 
Page 2  
 
   Salt percentage clearly shown with bold letters. 
 Binder and filler substances and adde d preservatives and their percentages. 
 Recommended storing and handling conditions. 
 Labelling and adjoining explanatory statements  shall be in Arabic and, where another 
language is used, it shall be alongside the Arabic. All the information provided in 
another language shall be identical to that written in Arabic. 
7. Objective and rationale, including the nature of urgent problems where applicable:  To 
maintain consumer protection and food safety  
8. Relevant documents:    
- GSO  "Prepared meats: Meat treated w ith saline solutions and heat treated". 
- Codex Alimentarius Commissi on Alinorm 83/16 Report of the Twelfth Session of the 
Codex committee on processe d Meat and poultry products. 
- Leatherehead Food R.A. F ood Legislation Surveys No. 6.  Heavy Metals in Foods. 
Second Edition, 1986. 
- Codex Alimentrarius commission 11/ 1991 codex committee on Additives and 
contaminants Twenty-Third session - Codex Alimentarius volume 10/1994 Page: 19-  30 Codex Standard for cooked cured 
chopped meat 1981/98 
9. Proposed date of adoption:   
Proposed date of entry into force:   To be determined 
10. Final date for comments:  60 days from the notification date 
11. Text available from:  National enquiry point [X], or address, telephone and fax 
numbers, e-mail and web-site addres ses, if available of the other body: