Conditions and Procedures for Exporting Chilled and Frozen Meat to Lebanon

1. Requirements for Facility and Slaughterhouse Registration:

• Slaughterhouses must be registered with the Lebanese Ministry of Agriculture by submitting applications to the Animal Wealth Directorate.
• Applications must include registration certificates issued by the competent authority in the country of origin.
• Hazard Analysis and Critical Control Point certificates (HACCP or ISO 22000) must be provided.
• Registration requires an official pledge to cover the expenses of the technical inspection conducted on the slaughterhouse by a Lebanese technical team.
• Slaughterhouse registrations must be renewed every five years.

2. Transport, Packaging, and Labeling Conditions:

• Packaging: Meat must be stripped of lymph nodes and superficial nerves, and packaged using internationally approved food-contact materials.
• Transportation: Shipment must be conducted in containers equipped with temperature loggers to ensure required temperatures are maintained (0 to 2 degrees Celsius for chilled meat, and -18 degrees Celsius or below for frozen meat).
• Labeling: Clear labels must be placed on the packages (in Arabic, English, or French) detailing the meat type, animal species, country of origin, slaughterhouse name and license number, dates of slaughter, production, and expiration, and the required storage temperature.

3. Required Documentation:

• An original or electronic veterinary health certificate issued by the official authorities in the country of origin.
• A certificate of origin issued by the competent chambers of commerce, industry, or agriculture.

4. Meat Slaughtered According to Islamic Rites:

• A certificate from the Islamic authorities supervising the slaughter in the country of origin must be attached, confirming compliance with Islamic methods.
• The phrase "Slaughtered according to Islamic rites (Halal)" must be clearly printed on the label of each package.

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​25/5/2026