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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Export Requirements for Bahrain

BA-9 (Feb 10, 2014)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.

Eligible/Ineligible Products

  1. Eligible
    1. Fresh/frozen meat and poultry and meat and poultry products, including pork and pork products.*


Slaughter Requirements

  1. Ritual-Islamic Halal slaughter requirements apply


Labeling Requirements

  1. For all products, storage temperature must be included in the refrigeration statement on the boxes to fully clarify the type of product being handled. (EXAMPLE: "KEEP FROZEN - STORE AT OR BELOW -18° C; KEEP CHILLED (OR REFRIGERATED) - STORE BETWEEN 0° C AND 5° C."
  2. In addition to the labeling features mandatory in the United States, packaged meat and poultry must bear the following features:
    1. Bilingual labels - Arabic and English.
    2. Country of origin
    3. Production (slaughtering or freezing) and expiration dates are required only on shipping containers for institutional packaging.
      1. Date format requirements for Bahrain must conform to the following: Day/Month/Year for products with a shelf life of 3 months or less. For products with a shelf life of more than 3 months, both the Day/Month/Year and Month/Year formats are acceptable. Dating should be in numeric format and bilingual (English/Arabic).
    4. The use of the term "Keep Refrigerated" is not acceptable on labels for frozen product.
    5. The shelf life determination for a product must start from production date.
    6. Metric net weight
    7. Product (Name and Lot) identification
    8. Irradiated Food Identification
    9. If a Certificate of Islamic Slaughter is required, a statement that the animals have been slaughtered according to Islamic principles must be on the label.
  3. The following methods of labeling are alternatives for adding production and expiration dates:
    1. Stickers, if used, must not obliterate label terminology and must be self destructive on removal. Stick-on labels covering required labeling features are not permitted. No sticker carrying the production and/or expiration date is allowed on any product.
    2. Inserts must be accompanied by production and expiration dates. Inserts must be made of approved materials.
  4. For prepackaged processed meat and poultry products, the production (packaging or freezing), expiration dates, names and address of manufacture, packer, importer, exporter, ingredients, country of origin, and the net weights of frozen products are required on the label.


Certification Requirements

  1. Obtain FSIS Form 9060-5. Correct production and expiration dates should be verified by inspection personnel prior to certification. All FSIS Form 9060-5 certificates must be dated and bear the signature and title of an FSIS veterinarian.


Handling/Storage Requirements

Bahrain requires that instructions for consumers concerning storage, preparation and other special handling requirements accompany all shipments.

Note to Exporter

  1. Product shall be maintained frozen at a temperature not higher than -18° C. with a recommended expiration date of 12 months for beef, pork, mutton, buffalo, and goat meat as well as poultry such as chicken, turkey, duck, and goose, and 9 months for minced meat.*
  2. The requirements specified herein are to be used as guidelines only. It is the responsibility of the exporter to contact the importer to determine which requirements must be fulfilled for a particular shipment.


Plants Eligible to Export

All Federally inspected establishments are eligible to export to the Bahrain.

Information Regarding Halal Certification

The following is presented as information for the exporter. FSIS is not responsible for certifying that products intended for export to Muslim countries meet appropriate requirements for religious slaughter. Procedures for export certification do not include agency oversight of the Halal process or review of the authenticity of the Halal certificate.

Islamic Slaughter Certification

The exporter must obtain a Certificate of Islamic Slaughter from an Islamic center or Islamic organization. A Certificate of Islamic Slaughter is a certificate issued by a member of a Muslim organization recognized by the importing country to provide this service; the certificate states that animals were slaughtered according to Muslim religious requirements. This certificate must be endorsed by a Bahrain Consul and must accompany all shipments.

U.S. exporters of meat and poultry that need guidance on Halal centers in the U.S. may contact the Bahraini Embassy/Consulates for a list of Islamic Centers that they deal with.

BA-9 (Feb 10, 2014)

Last Modified Feb 10, 2014