Requirements and Procedures for Exporting Chilled and Frozen Meat to the Lebanese Republic

1. Registration of Establishments and Slaughterhouses:
   Slaughterhouses must be pre-registered with the Animal Wealth Directorate at the Lebanese Ministry of Agriculture. Registration applications must be submitted along with registration certificates from the competent authority in the country of origin, as well as international quality certificates such as Hazard Analysis Critical Control Point (HACCP) or ISO 22000. The application must include an official pledge to cover the expenses of the technical inspection conducted on-site by a Lebanese technical team. This registration is renewed every five years.
2. Packaging, Transportation, and Labeling Standards:

• Packaging: Meat must be stripped of lymph nodes and superficial nerves, and packaged using internationally approved food-contact materials.
• Transportation: Shipments must be carried out in containers equipped with temperature loggers. Chilled meat must be maintained between 0 to 2 degrees Celsius, while frozen meat must be kept at -18 degrees Celsius or below.
• Labeling: Clear labels in Arabic, English, or French must be placed on the packages, specifying the meat type, animal species, country of origin, name and license number of the slaughterhouse, slaughter, production, and expiration dates, and storage temperature.

3. Required Documentation:
   An original or electronic veterinary health certificate issued by the official authorities in the country of origin must be presented, alongside a certificate of origin approved by the competent chambers of commerce, industry, or agriculture.
4. Halal Meat Regulations:
   A Halal slaughter certificate issued by an approved Islamic body in the country of origin must be attached. Additionally, the phrase "Slaughtered according to Islamic Rites (Halal)" must be clearly printed on the identification label of each package.

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​25/5/2026