Draft May الذليل الخليجي للزقابة على األغذية المستوردة GCC Guide for Control on Imported Foods. 1 P a g e

Transcription

1 الذليل الخليجي للزقابة على األغذية المستوردة GCC Guide for Control on Imported Foods 1 P a g e

2 Table of Contents 1. Introduction Scope Definitions Principles Risk-based Approach to food safety requirements Factors taken into account in application of the risk-based food control system Risk-based food control system Required Documents and Health Certificates Required Documents and Health certificates Health Attestations: Health Certificate for Export of Processed Food Health Certificate for Export of Meat and Meat Products Health Certificate for Export of milk, and Milk Products Health Certificate for Export of Table Eggs and Egg Products Health Certificate for Export of Fish and fish Products Health Certificate for Export of Food of Plant Origin Phytosanitary Certificate for Export of food of Plant Origin Halal Certificate/Halal Slaughter Certificate Halal Slaughtering Certificate for Export of Meat and Meat Products Halal Certificate for Export of products of Meat Origin Inspection and clearance of imported foods Reserve notification and detention of consignment Temporary release Automatically detained food Food imported for non-commercial purposes Food prohibited from importation on food safety grounds Prohibition of importation of foods on sanitary or phytosanitary grounds Appendix (1)- GCC Imported food Control procedures Appendix (2) Health certificate for export of processed foods Health certificate for export of meat & meat products Health certificate for export of milk and milk products Health certificate for export of eggs and eggs products Health certificate for export of fish and fishery products Health & Phytosanitary certificate for export of food of plant origin Appendix (3) - Halal certificate and Halal Slaughter certificate P a g e

3 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 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 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 may 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 assuring 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 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 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 country of origin 3 P a g e

4 3. Definitions Food Food label Fitness for human consumption Port of entry Statement of entry (customs declaration) Import Permit Importer Consignment Shipment Vehicle Lot Batch 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 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 referring to such food Food that is fit for human consumption according to its end use as specified by the technical regulations of the GCC Land, sea or air port customs border which is designated as an entry point for shipments imported into any of the GCC countries. 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 Official document issued by the competent authority of the importing GCC country (commercial license/register) permitting the import of food A person or legal entity importing food A defined quantity of a food 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 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 Any means whether by sea, land or air, designated to transport food A defined quantity of food produced or manufactured under practically the same conditions, which could include more than one batch A defined quantity of food produced under practically the same conditions 4 P a g e

5 Delivery notice Temporary release Conditional release Release for reexport Preventive detention Condemnation Health Certificate Halal Certificate/ Halal Slaughtering Certificate Nutrition claim An official document that authorizes the transfer of goods from the port of entry to the area of food inspection 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 Action taken by the competent authority to allow release of a consignment of food to the importer under prescribed conditions 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 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 The action taken by the competent regulatory authorities of the importing GCC countries to dispose rejected food proved unfit for human consumption 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) 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 Any representation 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 5 P a g e

6 the content of vitamins and minerals and includes: Nutrient content 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. Health claim List of contents Food chain Food Handling Hazard Risk Certificate of fitness for transport vehicle Any representation 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 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, to the reduced risk of developing a disease or health-related condition. 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 All stages of food handling, including the primary production, manufacturing, preparation, processing, wrapping, packaging, transporting, storing, distributing, serving and selling. Production of food or manufacturing or preparation or processing 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 A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food 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 6 P a g e

7 Temperature readings Record during transport Food Suitability Food Hygiene Food Safety Food Inspection Food control Hazard Analysis and Critical Control Points Food safety management system Risk analysis Adulterated food 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 Food that is acceptable for human consumption according to its end use as specified by the technical regulations of the GCC All conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption Food that is safe for human consumption according to its end use as specified by the technical regulations of the GCC Examination of food or food safety systems by the competent regulatory authorities 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 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. Scientific. system which identifies, evaluates, and controls hazards which are significant for food 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 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: risk assessment, risk management and risk communication. 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 7 P a g e

8 Food Traceability Microbial contamination Contaminant Physical examination Technical regulations Standards Competent regulatory authority Official Sample The ability to follow the movement of a food through specified stage(s) of production, processing and distribution. The presence of microorganisms, including pathogens and their toxins, accidentally in food during handling within the food chain 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 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 Requirements issued by the GCC (Gulf Standards Organization) and which are mandatory Guidelines issued by the GCC (Gulf Standards Organization) and which are not mandatory The official body or officially-recognized body that has regulatory jurisdiction for food control Any number of sample units which are used to verify through analysis or other testing compliance with Gulf technical regulations. 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 likely 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. 8 P a g e

9 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 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 documented 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 controls 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 flexible certification and other assurances 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. 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 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. 9 P a g e

10 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 country 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 persisting 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 categories: 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 systematically 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 country may also be taken into account. Evaluation 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: Correctness 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-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; 10 P a g e

11 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 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 domestic market. 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 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 11 P a g e

12 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 system 2 Application of a performance-based port-of-entry inspection system based on the level of compliance with GCC import requirements over time 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 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. Operational 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, 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 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 12 P a g e

13 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 country of origin 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 poultry / 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 requested 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 forms of health certificates as listed in (Appendix 2), by the competent authority in the country of origin / country of dispatch. The GCC requirements will be issued as annexes 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 13 P a g e

14 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 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 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 14 P a g e

15 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 derived 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 Certificate 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 accordance 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 15 P a g e

16 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 product 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 that 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 Certificate 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. 16 P a g e

17 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 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 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 different 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 dispatch. Attestations set forth below must be recorded under the standardized form for Halal 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 place 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 17 P a g e

18 Halal Certificate for Export of products of Meat Origin Fats & Meat derivatives (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 slaughtered 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. 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 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 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. Situations where consignments will be detained include: - Lack of a list of ingredients 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 shipment 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. 18 P a g e

19 7.2. Temporary release Temporary release 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 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 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 consumption 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 the 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. 19 P a g e

20 7.3. Automatically detained food Food is automatically detained where: - The type of food is imported for the first time - 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 personal 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 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 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 safety 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 designated as prohibited for health reasons as notified by the GCC countries. 20 P a g e

21 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 importation 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 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 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 and the statements will be in the form of official statement from the GCC secretariat or individual country(s) which issued the prohibition. 21 P a g e

22 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 Importer submit all required information, documents & certificates For electronic certificate- Follow up in e-cert. office with the number of certificate issued from authorized entity in country of origin 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 Compliant Non- Compliant 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 certificates Compliant Non- Compliant -Either detention of the consignment & sampling for laboratory analysis - Or reject the consignment and request reexport/ disposition Sampling and laboratory analysis Non- Compliant Rejecting the consignment & requesting reexport/ disposition Documenting the results & final signature on the form by authorized food inspector Compliant Consignment release Documenting the results & final signature on the form by authorized food inspector 22 P a g e

23 Appendix (2) - Health certificate for export of processed foods Health Certificate for Export of Processed Food Products to GCC Countries Logo Consignor (Exporter) )ان صذس ) انشهادة صح ت نتصذ ش األغز ت ان ص عت إن دول يجهس انتعاو نذول انخه ج انعشب ت انشقى ان شجع نهشهادة No. Certificate Reference انصح ت ان شسم I.1 Consignee (importer) I.2 Place of Issue of Issue Competent/Certifying Authority يكا اإلصذاس تاس خ اإلصذاس انجهت انشقاب ت ان ختصت ان شسم إن ه )ان ستىسد( I.3 I.4 سيض األ ضو بهذ ان شأ I.5 I.6 Country of origin Country of Destination ISO code* ISO code* سيض األ ضو بهذ انىصىل Producer/Slaughterhouse Est. انششكت ان عبأة applicable) Packing Est. (if )إ وجذ ) انششكت انصا عت/ان سهخ I.7 I.8 Halal Certificate I.9 شهادة انحالل Source: Certificate No: سقى انشهادة يصذسها: I.10 Border of Entry/Country of Destination I.11 Border of Loading/Country of Dispatch بهذ ان غادسة/يىقع انتح م بهذ انىصىل /ي فز انذخىل I.12 Means of transport/conveyance By Air I.13 انشقى انتعش ف /هى ت وس هت No. Vehicle Identification ان قم وس هت ان قم جى By Sea I.14 Temperature of Food product دسجت حشاسة حفظ ان ادة انغزائ ت بحش By Road Ambient Chilled Frozen دسجت حشاسة انغشفت يبشد يج ذ بش 23 P a g e

24 Health Certificate for Export of Processed Food Products to GCC Countries Logo انشهادة صح ت نتصذ ش األغز ت ان ص عت إن دول يجهس انتعاو نذول انخه ج انعشب ت I.15 Commodities Certified for: االستهالك ا دي : Human Consumption Directly يباششة After Further Process بعذ يعانجت إضاف ت أخشي Other Identification of the Food Products تىص ف وتص ف األغز ت I.16 & Description of Food HS- Code Treatment Type Brand Production Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ اإل تاج انعاليت انتجاس ت ىع ان عانجت ب ذ انتعشفت انج شك ت اسى ووصف ان ادة انغزائ ت Health Attestation اإلفادة انصح ت I.17 The product is fit for human consumption, and in accordance with the hygiene requirements of the GCC. 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. ؼخبش اى خح صبىر ىالسخ الك ا د رىل فقب ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت ح إخشاء ػ ي بث حذا ه األغز ت فقب ىي خطيببث اىخي د ت ف شأ خبظؼت ىيشقببت قبو اىد ت اىشقبب ت اى خخصت بس ث حطبق اى شأة اىغزائ ت ظب إداسة سال ت اىغزاء اسخ بدا إىى ببدئ ظب اى بسب أ ب بثي. I the undersigned, authorized person, certify that the good described above meets all the requirements mentioned in this certificate. أ ب اى قغ أد ب اى سئ ه اى خخص أف ذ بأ اىبعبػت اى اسدة أ صبف ب أػال حسخ ف خ غ اىشش غ اىصس ت اى اسدة ف اىش بدة. Responsible body for signature انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس Position انىظ فت Signature انتاس خ انتىق ع 24 P a g e

25 - Health certificate for export of meat & meat products Health Certificate for Export of Meat and Meat Products to GCC Countries Consignor (Exporter) )ان صذس ) انشهادة صح ت نتصذ ش انهحىو و ي تجاتها إن دول يجهس انتعاو نذول انخه ج انعشب ت انشقى ان شجع نهشهادة No. Certificate Reference انصح ت ان شسم Logo I.1 I.2 Place of Issue of Issue Competent/Certifying Authority يكا اإلصذاس تاس خ اإلصذاس انجهت انشقاب ت ان ختصت Consignee (importer) I.3 ان شسم إن ه )ان ستىسد( I.4 سيض األ ضو بهذ ان شأ I.5 I.6 Country of origin Country of Destination ISO code* ISO code* سيض األ ضو بهذ انىصىل Producer/Slaughterhouse Est. انششكت ان عبأة applicable) Packing Est. (if )إ وجذ ) انششكت انصا عت/ان سهخ I.7 I.8 Halal Slaughtering Certificate Source: I.9 Certificate No: شهادة انزبح انحالل سقى انشهادة يصذسها: I.10 Border of Entry/Country of Destination I.11 Border of Loading/Country of Dispatch بهذ ان غادسة/يىقع انتح م بهذ انىصىل /ي فز انذخىل I.12 Means of transport/conveyance By Air I.13 انشقى انتعش ف /هى ت وس هت No. Vehicle Identification ان قم وس هت ان قم جى By Sea I.14 Temperature of Food product دسجت حشاسة حفظ ان ادة انغزائ ت بحش By Road Ambient Chilled Frozen دسجت حشاسة انغشفت يبشد يج ذ بش 25 P a g e

26 I.15 I.16 Health Certificate for Export of Meat and Meat Products to GCC Countries Commodities Certified for: & Description of Food انشهادة صح ت نتصذ ش انهحىو و ي تجاتها إن دول يجهس انتعاو نذول انخه ج انعشب ت االستهالك ا دي : Human Consumption Directly ببششة بؼذ ؼبىدت إظبف ت After Further Process تىص ف وتص ف األغز ت أخشي Other Identification of the Food Products HS- Code Brand Production Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ اإل تاج انعاليت انتجاس ت Species (in case of meat carcass/cuts) ىع انقطع ت )ف حال ربائح انهحىو وانقطع اث ) ب ذ انتعشفت انج شك ت اسى ووصف ان ادة انغزائ ت Logo I.17 Health Attestation The meat or meat product is fit for human consumption, and in accordance with the hygiene requirements of the GCC. The meat has been derived from healthy animals that have no 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 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 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 اإلفادة انصح ت ؼخبش اى خح صبىر ىالسخ الك ا د رىل فقب ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. أ صذس اىيس ز ا بث سي ت صس ت ال خذ ب ب األ شاض اى ؼذ ت أ اى ببئ ت اى خع ت ف ق ائ اى ظ ت اىذ ى ت ىيصست اىس ا ت. ح ربر اىس ا بث ف سيخ شخص ؼخ ذ قبو اىسيطبث ف د ه اى ديس حسج إششاف اىد ت اىشقبب ت اى خخصت أ اىيس خدت ز ا بث خعؼج ىيفسص قبو اىزبر بؼذ قبو اىد ت اىشقبب ت اى خخصت رىل فقب ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. ح إخشاء ػ ي بث حذا ه األغز ت فقب ىي خطيببث اىخي د ت ف شأ خبظؼت ىيشقببت قبو اىد ت اىشقبب ت اى خخصت بس ث حطبق اى شأة اىغزائ ت ظب إداسة سال ت اىغزاء اسخ بدا إىى ببدئ ظب اى بسب أ ب بثي. ح حطب ق اى بسسبث اىب طش ت اىد ذة ف اسخخذا األد ت اىب طش ت )ب ب ف ب سفضاث اى ( اىن ب بث اىضساػ ت ف اىس ا بث اىس ت أ ت خبق بث ف اىيس خ افقت غ اىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت P a g e

27 mentioned in this certificate. Responsible body for signature انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس Position انىظ فت Signature انتاس خ انتىق ع 27 P a g e

28 - Health certificate for export of milk and milk products Health Certificate for Export of Milk, and Milk Products To GCC Countries Consignor (Exporter) )ان صذس ) انشهادة صح ت نتصذ ش األنبا ويشتقاتها إن دول يجهس انتعاو نذول انخه ج انعشب ت انشقى ان شجع نهشهادة No. Certificate Reference انصح ت ان شسم Logo I.1 Consignee (importer) I.2 Place of Issue of Issue Competent/Certifying Authority يكا اإلصذاس تاس خ اإلصذاس انجهت انشقاب ت ان ختصت ان شسم إن ه )ان ستىسد( I.3 I.4 سيض األ ضو بهذ ان شأ I.5 I.6 Country of origin Country of Destination ISO code* سيض األ ضو code* ISO بهذ انىصىل Producer/Slaughterhouse Est. انششكت ان عبأة applicable) Packing Est. (if )إ وجذ ) انششكت انصا عت/ان سهخ I.7 I.8 Halal Certificate for milk Products I.9 شهادة انحالل ن تجاث األنبا Source: Certificate No: سقى انشهادة يصذسها: I.10 Border of Entry/Country of Destination I.11 Border of Loading/Country of Dispatch بهذ ان غادسة/يىقع انتح م بهذ انىصىل /ي فز انذخىل I.12 Means of transport/conveyance By Air I.13 انشقى انتعش ف /هى ت وس هت No. Vehicle Identification ان قم وس هت ان قم جى By Sea I.14 Temperature of Food product دسجت حشاسة حفظ ان ادة انغزائ ت بحش By Road Ambient Chilled Frozen دسجت حشاسة انغشفت يبشد يج ذ بش 28 P a g e

29 Health Certificate for Export of Milk, and Milk Products To GCC Countries Logo انشهادة صح ت نتصذ ش األنبا ويشتقاتها إن دول يجهس انتعاو نذول انخه ج انعشب ت I.15 Commodities Certified for: االستهالك ا دي : Human Consumption Directly يباششة After Further Process بعذ يعانجت إضاف ت أخشي Other Identification of the Food Products تىص ف وتص ف األغز ت I.16 & Description of Food HS- Code Treatment Type Brand Production Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ اإل تاج انعاليت انتجاس ت ىع ان عانجت ب ذ انتعشفت انج شك ت اسى ووصف ان ادة انغزائ ت Health Attestation اإلفادة انصح ت I.17 The milk or milk product is fit for human consumption, and in accordance with the hygiene requirements of the GCC. 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 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 meat comply with GCC requirements I the undersigned, authorized person, certify that the good described above meets all the requirements mentioned in this certificate. Responsible body for signature ؼخبش اى خح صبىر ىالسخ الك ا د رىل فقب ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. أ صذس اى خح ز ا بث سي ت خبظؼت ىيفسص اىب طشي قبو اىد ت اىشقبب ت اى خخصت خ افقت غ ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. ح إخشاء ػ ي بث حذا ه األغز ت فقب ىي خطيببث اىخي د ت ف شأ خبظؼت ىيشقببت قبو اىد ت اىشقبب ت اى خخصت بس ث حطبق اى شأة اىغزائ ت ظب إداسة سال ت اىغزاء اسخ بدا إىى ببدئ ظب اى بسب أ ب بثي. ح حطب ق اى بسسبث اىب طش ت اىد ذة ف اسخخذا األد ت اىب طش ت )ب ب ف ب سفضاث اى ( اىن ب بث اىضساػ ت ف اىس ا بث اىس ت أ ت خبق بث ف اىيس خ افقت غ اىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. أ ب اى قغ أد ب اى سئ ه اى خخص أف ذ بأ اىبعبػت اى اسدة أ صبف ب أػال حسخ ف خ غ اىشش غ اىصس ت اى اسدة ف اىش بدة. انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس Position انىظ فت Signature انتاس خ انتىق ع 29 P a g e

30 - Health certificate for export of eggs and eggs products Health Certificate for Export of Table Eggs and Egg Products to GCC Countries Consignor (Exporter) انشهادة صح ت نتصذ ش ب ض ان ائذة وي تجاته ان عذة نالستهالك ا دي إن دول يجهس انتعاو نذول انخه ج انعشب ت انشقى ان شجع نهشهادة No. Certificate Reference انصح ت ان شسم )ان صذس( Logo I.1 I.2 Place of Issue of Issue Competent/Certifying Authority يكا اإلصذاس تاس خ اإلصذاس انجهت انشقاب ت ان ختصت Consignee (importer) I.3 ان شسم إن ه )ان ستىسد( I.4 سيض األ ضو بهذ ان شأ I.5 I.6 Country of origin Country of Destination ISO code* ISO code* سيض األ ضو بهذ انىصىل Producer/Slaughterhouse Est. انششكت ان عبأة )إ وجذ( applicable) Packing Est. (if انششكت انصا عت/ان سهخ I.7 I.8 I.9 Border of Entry/Country of Destination I.10 Border of Loading/Country of Dispatch بهذ ان غادسة/يىقع انتح م بهذ انىصىل /ي فز انذخىل I.11 Means of transport/conveyance By Air I.12 انشقى انتعش ف /هى ت وس هت No. Vehicle Identification ان قم وس هت ان قم جى By Sea I.13 Temperature of Food product دسجت حشاسة حفظ ان ادة انغزائ ت بحش By Road Ambient Chilled Frozen دسجت حشاسة انغشفت يبشد يج ذ بش 30 P a g e

31 Health Certificate for Export of Table Eggs and Egg Products to GCC Countries انشهادة صح ت نتصذ ش ب ض ان ائذة وي تجاته ان عذة نالستهالك Logo ا دي إن دول يجهس انتعاو نذول انخه ج انعشب ت I.15 Commodities Certified for: االستهالك ا دي : Human Consumption Directly يباششة After Further Process بعذ يعانجت إضاف ت أخشي Other Identification of the Food Products تىص ف وتص ف األغز ت I.16 & Description of Food HS- Code Product Derived from (Domestic Fowl, other birds) انبضاعت اتجت ) ي )ط ىس داج ت ط ىس أخشي ) Brand Production Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ اإل تاج انعاليت انتجاس ت ب ذ انتعشفت انج شك ت اسى ووصف ان ادة انغزائ ت I.17 Health Attestation The eggs or egg products 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 accordance 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. The eggs or egg products has/have not been derived from birds fed with processed animal protein, excluding fish meal I the undersigned, authorized person, certify that the good described above meets all the requirements mentioned in this certificate. اإلفادة انصح ت ؼخبش اى خح صبىر ىالسخ الك ا د رىل فقب ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت أ صذس اى خح ط س سي ت خبظؼت ىيفسص قبو اىد ت اىشقبب ت اى خخصت خ افقت غ ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. ح إخشاء ػ ي بث حذا ه األغز ت فقب ىي خطيببث اىخي د ت ف شأ خبظؼت ىيشقببت قبو اىد ت اىشقبب ت اى خخصت بس ث حطبق اى شأة اىغزائ ت ظب إداسة سال ت اىغزاء اسخ بدا إىى ببدئ ظب اى بسب أ ب بثي. أ صذس اىب ط ط س ى خ حغز خ ب ببىبش ح اىس ا اى ص غ ببسخث بء حيل األس بك أ ب اى قغ أد ب اى سئ ه اى خخص أف ذ بأ اىبعبػت اى اسدة أ صبف ب أػال حسخ ف خ غ اىشش غ اىصس ت اى اسدة ف اىش بدة. Responsible body for signature Position انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس انىظ فت Signature انتاس خ انتىق ع 31 P a g e

32 - Health certificate for export of fish and fishery products Health Certificate for Export of Fish and fish Products Consignor (Exporter) ان شسم )ان صذس( Logo انشهادة صح ت نتصذ ش األس اك وان تجاث انبحش ت إن دول يجهس انتعاو نذول انخه ج انعشب ت انشقى ان شجع نهشهادة No. Certificate Reference انصح ت I.1 I.2 Place of Issue of Issue Competent/Certifying Authority يكا اإلصذاس تاس خ اإلصذاس انجهت انشقاب ت ان ختصت Consignee (importer) I.3 ان شسم إن ه )ان ستىسد( I.4 سيض األ ضو بهذ ان شأ I.5 I.6 Country of origin Country of Destination ISO code* ISO code* سيض األ ضو بهذ انىصىل Producer/Slaughterhouse Est. انششكت ان عبأة )إ وجذ( applicable) Packing Est. (if انششكت انصا عت/ان سهخ I.7 I.8 I.9 Border of Entry/Country of Destination I.10 Border of Loading/Country of Dispatch بهذ ان غادسة/يىقع انتح م بهذ انىصىل /ي فز انذخىل I.11 Means of transport/conveyance By Air I.12 انشقى انتعش ف /هى ت وس هت No. Vehicle Identification ان قم وس هت ان قم جى By Sea I.13 Temperature of Food product دسجت حشاسة حفظ ان ادة انغزائ ت بحش By Road Ambient Chilled Frozen دسجت حشاسة انغشفت يبشد يج ذ بش 32 P a g e

33 Health Certificate for Export of Fish and fish Products انشهادة صح ت نتصذ ش األس اك وان تجاث انبحش ت إن دول Logo يجهس انتعاو نذول انخه ج انعشب ت I.15 Commodities Certified for: االستهالك ا دي : Human Consumption Directly يباششة After Further Process بعذ يعانجت إضاف ت أخشي Other Identification of the Food Products تىص ف وتص ف األغز ت I.16 & Description of Food HS- Code Type of processing Brand Production Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ اإل تاج انعاليت انتجاس ت طش قت انتص ع ب ذ انتعشفت انج شك ت اسى ووصف ان ادة انغزائ ت Health Attestation اإلفادة انصح ت I.17 The fish or fish product is fit for human consumption, and in accordance with the hygiene requirements of the GCC. The fish or fish product is derived from non toxic species that did not show any signs of disease. Where fish and fish products 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 that are prohibited internationally 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 equivalent system. I the undersigned, authorized person, certify that the good described above meets all the requirements mentioned in this certificate. ؼخبش اى خح صبىر ىالسخ الك ا د رىل فقب ىي ائر اىف ت اىخشش ؼبث اىصس ت اىخي د ت. أ صذس األس بك فصبئو غ ش سب ت ال حظ ش أي ػال بث شظ ت. ف زبه حشب ت األس بك ظ ضاسع أ بطق إ خبج بسش ت فب ز اى بطق خبظؼت ىيشقببت ػيى اى خطيببث اىصس ت قبو اىد ت اىشقبب ت اى خخصت. أ صذس األس بك خدبح ب بطق خبى ت األ شاض اى ببئ ت اى ذسخت ف ق ائ اى ظ ت اىذ ى ت ىيصست اىس ا ت. ح إخشاء ػ ي بث حذا ه األغز ت فقب ىي خطيببث اىخي د ت ف شأ خبظؼت ىيشقببت قبو اىد ت اىشقبب ت اى خخصت بس ث حطبق اى شأة اىغزائ ت ظب إداسة سال ت اىغزاء اسخ بدا إىى ببدئ ظب اى بسب أ ب بثي. أ ب اى قغ أد ب اى سئ ه اى خخص أف ذ بأ اىبعبػت اى اسدة أ صبف ب أػال حسخ ف خ غ اىشش غ اىصس ت اى اسدة ف اىش بدة. Responsible body for signature انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس Position Signature انتاس خ انىظ فت انتىق ع 33 P a g e

34 Logo - Health & Phytosanitary certificate for export of food of plant origin انشهادة انصح ت ان بات ت نهتصذ ش إن دول يجهس انتعاو نذول انخه ج انعشب ت Phytosanitary Certificate for Export To GCC Countries Place of Issue: سقى انشهادة No. يكا اإلصذاس: Certificate : & of Consignee جهت انتصذ ش وع ىا ها سى وع ىا ان ستىسد & of Exporter Point of Entry وس هت ان قم : Transportation: Mean of قطت انذخىل انك ت ان عه ت )كجى ) Quantity Declared (kg) Description of Consignment وصف انشح ت جهت ان شأ انعالياث ان ضة عذد انطشود ووصفها Place of Origin Distinguishing Number & Marks Description of Packages األس اء انعه ت نه باث Botanical s of the Plant اسى ان تج of Product ان عايهت نهتطه ش ي انتهىث و/أو اإلصابت Disinfestations and/or Disinfection Treatment Chemical (active ingredient): انك او اث )ان ادة انفعانت( : ان عانجت: Treatment: انتشك ض: دسجت انحشاسة: Temperature Concentration: I.17 Health Attestation انتاس خ: : Additional Information: يعهىياث أخشي: اإلفادة انصح ت 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. Plants and plant products are free from quarantine pests and from regulated non quarantine pests, in accordance with the GCC requirements of Issue: اسى ان ختص: تاس خ اإلصذاس: of Authorized Officer: Signature: انتىق ع : انختى: Stamp: 34 P a g e

35 Appendix (3) - Halal certificate and Halal Slaughter certificate Halal Certificate for Meat Products in شهادة انحالل ن شتقاث انهحىو ف األغز ت ان ص عت Processed Foods exporting to GCC Countries ان صذسة نذول يجهس انتعاو نذول انخه ج انعشب ت انشقى ان شجع نهشهادة انحالل تاس خها تفاص م انشهادة Halal Certificate Reference No. : Log 1.2 Source Certificate details 4 & Description of Meat/Processed Food اسى ووصف ان ادة انغزائ ت تىص ف وتص ف األغز ت ان ص عت انت تحتى عه ي تجاث انهحىو Identification of the meat and processed foods containing meat Products Source for meat and derivatives Brand Slaughteri ng Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ انزبح انعاليت انتجاس ت يصذس انهحىو و يشتقاتها 5 Attestations Fats & Meat derivatives (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 slaughtered 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. إفادة انحالل Halal أ اىذ شخقبث اىيس اى سخخذ ت مأزذ ن بث اى اد اىغزائ ت اى ص ؼت ) ثو اىد الح ( قذ ح اسخخالص ب حسج إششاف ئت إسال ت ؼخ ذة قبو اىسيطبث اى خخصت ىذ ه ديس اىخؼب اىخي د ف بيذ اىص غ ب بءا ػيى ش بدة اىزبر اىساله األصي ت اىصبدسة ئت إسال ت ؼخ ذة قبو اىسيطبث اى خخصت ىذ ه ديس اىخؼب اىخي د ف بيذ اى شأ ىيس غ اىخأم ذ ػيى أ شخقبث اىيس اى سخخذ ت ف اىخص غ راث اىيس اى زم سة بش بدة اىزبر اىساله األصي ت. 6 Responsible body for signature Position انىظ فت Signature انتىق ع o انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس انتاس خ 35 P a g e

36 Halal Slaughtering Certificate for exporting to GCC Countries Log ىرج شهادة انزبح انحالل نهحىو ان صذسة نذول يجهس انتعاو نذول انخه ج انعشب ت Certificate details Halal Slaughtering Certificate Reference No. : 1.2 Source تفاص م انشهادة انشقى ان شجع نهشهادة انزبح انحالل تاس خها The Authorized slaughterhouse: of the اسى ان سهخ Slaughterhouse سقى انتصش ح انب طش Veterinary Approval No ع ىا ان سهخ اسى و ع ىا انجهت انشس ت ان ا حت نهتصش ح انب طش ان سهخ ان شخص of the Slaughterhouse and of Competent Authority Issuing the Veterinary Approval heيشكض Authorized Meat Cutting Establishment تقط ع انهحىو ان شخص of the Meat اسى يشكض تقط ع انهحىو 3.2 of Meat Cutting Cutting Establishment est. ع ىا يشكض تقط ع انهحىو Veterinary Approval No & Description of Meat/Processed Food اسى ووصف ان ادة انغزائ ت Species (meat carcass/cats ) ربائح (اال ىاع كايهت/ قطع ) اسى و ع ىا انجهت انشس ت ان ا حت نهتصش ح انب طش سقى انتصش ح انب طش 3.4 and of Competent Authority Issuing the Veterinary Approval تىص ف وتص ف انهحىو و ي تجاتها Identification of the meat and meat Products Brand Slaughteri ng Expiry No Packages Batch No. Total Weight انىص انكه سقى انتشغ هت عذد انطشود تاس خ اال تهاء تاس خ انزبح انعاليت انتجاس ت Halal Slaughtering Slaughtering has occurred in an approved slaughterhouse and under the supervision of the designated Islamic Authority which has been approved o 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. 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. Responsible body for signature Position Signature إفادة انزبح انحالل Attestations ح اىزبر ب سيخ دبص قبو اىسيطبث اى خخصت بذ ه اى ديس حسج إششاف ئت إسال ت صشزت قبو اىسيطبث اى خخصت بذ ه ديس اىخؼب اىخي د بسع س ف ظ ب رىل ببسخخذا اىسن بأ ذي قصبب سي ف نب ال س ر ف بزبر اىخ بص ش أ شأ اىيس اى زب زت د ه سبىخ س ذ ى ب اىخصذ ش إىى د ه ديس اىخؼب اىخي د صذس ب ز ا بث زاله. انجهت انشس ت ان ختصت ان خىنت بانتىق ع Official Stamp انختى انشس انتاس خ انىظ فت انتىق ع 36 P a g e