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	Main Page - Meat Hygiene Manual of Procedures
	Meat Hygiene Directives
	Chapter 1
	Chapter 2
	Chapter 3
	Chapter 4
	Chapter 5
	Chapter 6
	Chapter 7
	Chapter 8
	Chapter 9
	Chapter 10
	Chapter 11
	Chapter 12
	Chapter 13
	Chapter 14
	Chapter 15
	Chapter 16
	Chapter 17
	Chapter 18
	Chapter 19

11 EXPORT

(1) General information

Nil

(2) Import prohibitions or restrictions

It is doubtful if pork or pork products would be acceptable, but this fact should be checked with the appropriate authorities.

(3) Specific or additional inspection procedures

Nil

(4) Additional certification

A certificate in respect of ritual slaughter is required.

(5) Special marking and packaging requirements

Exporters should check as to whether labelling in Arabic is necessary.

(6) Other requirements

Nil