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Export Requirements for United Arab Emirates |
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UA-16 (Mar 18, 2008)
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Eligible/Ineligible Products
- Eligible Products
- Fresh/frozen red meat and red meat products, including beef and beef
products.
- Fresh/frozen poultry and poultry products.
Slaughter Requirements
Ritual: Islamic Halal Slaughter requirements apply.
Labeling Requirements
- All products - Storage temperature must be placed with the
refrigeration statement on the label to fully clarify the type of product
being handled. (Example: "Keep frozen - store at or below ___
degree C; Keep chilled (or refrigerated) - store between ___ degree C
and ____ degree C. "
- Fresh/frozen meat and poultry. In addition to the labeling features
mandatory in the United States, precut and packaged meat and poultry must
bear the following features (in print):
- Production (slaughtering or freezing) and expiration dates.
- Date format requirements for UAE must conform to the
following: Day/Month/Year for products with a shelf life of six
(6) months or less and Month/Year for products with a shelf
life of more than six (6) months. Dating should be in numeric
format.
- The expiration date must be calculated from the date the
product was frozen.
- Exception: The UAE permits expiration dates on bagged
poultry to be printed on adhesive tape wrapped around metal
clip area.
- Statement that product has been slaughtered according to Islamic
principles. (Exception: The UAE does not require reference to Islamic
slaughter on consumer packages, but exporters should be aware that such
product would have limited distribution.)
- Shelf life of Product. Shelf life limits have been placed on chilled
vacuum packaged meat, frozen meat and other meat/poultry products. Fast
spoiling foods with a shelf-life not exceeding 3 months must have complete
date stated on the label. The use of the terminology "Better to use
before . . ." on label will not be accepted.
- Country of origin.
- Metric net weight labeling is required. At present, there are no
restrictions regarding the net weight tolerances.
- Alcoholic materials and species of animal fats, gelatin, food additives
and blood must be declared on label when product contains such materials.
- The following methods of labeling are alternatives to meeting the requirements
for labeling packaged fresh/frozen meat and poultry:
- Sticker may be used but must not obliterate label terminology and be
self-destructive on removal. Stick-on labels covering required label features
are not permitted.
- Inserts, if used, must be accompanied by production and expiration dates.
Inserts must be made of approved materials.
- Canned Goods - Expiration and production dates must be preprinted on the labels.
Documentation Requirements
- Obtain FSIS Form 9060-5. All FSIS Form 9060-5 certificates must be
dated and have the signature and title of an FSIS veterinarian.
For all poultry and poultry products, the following statement must be included
in the Remarks section of FSIS 9060-5: "There have been no outbreaks
of highly pathogenic avian influenza (H5N1 subtype) involving commercial
poultry in the zone of origin in the 3 months prior to slaughter."
- Ritual Slaughter - Islamic Slaughter Certification In addition to FSIS
certification, the exporter must obtain a Certificate of Islamic (Halal) Slaughter
from a member of an Islamic Center or Islamic organization. A certificate of
Islamic Slaughter is a certificate issued by a member of a Moslem organization
recognized by the importing country to provide this service; the certificate states
that animals were slaughtered according to Moslem religious requirements. The
certificate must accompany products labeled "Halal." The certificate must
be endorsed by the United Arab Emirates Embassy or Consulate and must accompany
all shipments. The contact information for accredited Islamic Centers and Islamic
Organizations are listed below.
- Additional Certification.
- On fresh/frozen unprocessed product, Halal label claims must be
accompanied by an appropriate Halal certificate or a written assurance
from the exporter that an appropriate Halal certificate
will be supplied to
accompany that shipment before it reaches its destination.
- On processed products with Halal label claims, raw materials used must
be accompanied by an appropriate Halal certificate.
- For cooked poultry and cooked poultry products, the export certificate
must state that the product has been heated to 72° C.
Handling/Storage Requirements
- The United Arab Emirates requires that instructions for consumers
concerning storage, preparation and other special handling requirements
accompany all shipments. These instructions should be addressed to the
UAE Municipality.
- Poultry must be packaged in clear plastic packaging materials.
Other Requirements
- Frozen red meat/poultry must arrive in country within 4 months of
production.
- Expiration Period
- For frozen Beef, the United Arab Emirates has no fixed expiration
time period. Twelve months is suggested as a reasonable period to set
the expiration date.
- For frozen Poultry, the United Arab Emirates has no fixed expiration
time period. 12 months is suggested as a reasonable period to set the
expiration date. Note: The recommended shelf life for
both frozen poultry and frozen beef is 12 months (per Gulf Standard 150,
Part I).
- Chilled vacuum-packed meat/poultry has an expiration period of 3 months.
- The shelf-life (expiration period) for other meat/poultry is defined by the
product. Please consult the importer for the recommended shelf life of product
ordered.
Plants Eligible to Export
All Federally inspected establishments are eligible to export to the UAE. If
products are to be labeled "HALAL", the plant must be able to accommodate
the Islamic requirements.
Approved Islamic Halal Certifiers in the U.S.*
The following U.S.-based Islamic organizations have been
approved as Halal certifiers for exports of meat and foods
containing meat and animal products to the United Arab
Emirates. The UAE typically requires foreign certifiers to
undergo a visit by UAE authorities and a review of
certification procedures and staffing as part of the
approval process. All U.S.-based Islamic Halal certifiers
listed below are approved by the UAE for nationwide
certification.
- Halal Transactions of Omaha
P.O. Box 4546
Omaha, NE 68104 USA
Tel: (402) 572-6120
Cell: (402) 659 8191
Fax: (402) 572-4020
E-mail: halal2eat@hotmail.com
Rep: Dr. Ahmed Al-Absy, President
- Islamic Services of America
P.O. Box 521
Cedar Rapids, IA 52406 USA
Tel: (319) 362-0480
Fax: (319) 366-4369
E-mail: islamicservices@isaiowa.org
Rep: Haj. Riad A. Jammal
- International Institute of Islamic Thought
500 Grove Street, VA 20170 USA
Tel: (703) 471-1133
Fax: (703) 471-3922
E-mail: barzenji@iiit.org;
iiit@iiit.org
Contact: Dr. Jamal Barzinji, Vice President
- Islamic Society of the Washington Area
1712 Eye Street, N.W. # 602
Washington, D.C. 20006
Tel: 202/ 457-1910
Fax: 301/ 384-2975
E-mail: ICFHC@hotmail.com;
icfhc@tmo.blackberry.neta
Contact: Mr. Habib Ghanim
- Islamic Food and Nutrition Council of America
(IFANCA)
5901 N. Cicero Ave.,
Suite 309 Chicago, IL 60646
HQ: 773-283-3708 (x-224)
Research Ctr: 847 993 0034 (x-203)
Fax: +1-773-283-3973
E-mail: m.chaudry@ifanca.org
Contact: Mr. Muhammad Chaudry
For assistance in locating the nearest UAE Consulate, contact:
The Embassy of the United Arab Emirates
1255 22nd Street, N.W., Suite 700
Washington, D.C. 20037
Ph: (202) 955-7999
Fax: (202) 337-7029
UA-16 (Mar 18, 2008)
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