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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall and PHA Cases in Calendar Year 2022
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
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      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
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        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
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      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
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        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
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        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
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      • Raw Pork Products Exploratory Sampling Program
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  • Policy
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      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
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        • Small Plant Help Desk
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      • Microbial Risk
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        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
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      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
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    • Regulatory Enforcement
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      • Quarterly Enforcement Reports
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        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
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        • Cooperative Interstate Shipment (CIS) Establishments
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  • About FSIS
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  • Contact Us
    • FSIS Offices
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      • Submit Your Stories
      • Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leadership Through Opportunity
      • Black History Month — Resistance Through Agricultural Innovations
      • Tiffanie Newman: Versatility at FSIS and in Daily Life
      • Archives
        • ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: Disability: Part of the Equity Equation
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: Unidos: Inclusivity for a Stronger Nation
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Chief Data Scientist — and Puzzle Solver — Justin Ronca
        • ARCHIVE: Message from Leadership — Women’s Equality Day
        • ARCHIVE: Managing Heat Risk in Hot Weather
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        • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
        • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
        • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
        • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
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        • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
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        • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
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        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Raw chicken on plate with ingredients laying near.

Public Health Information System (PHIS) Definitions

RTE
Ready-to-eat
NRTE
Not ready-to-eat
Raw Poultry Products
Poultry includes the following species: chicken, turkey, duck, geese, guineas, and squab.
Raw ratite Products
Ratites includes emu, ostrich, and rhea.
Processed Meat Products
Meat includes the following species: beef, veal, goat, lamb, mutton, and pork.
Processed Poultry Products
Poultry includes the following species: chicken, duck, goose, guinea, squab, turkey, emu, ostrich, and rhea.
Egg Products
Chicken, turkey, duck, goose, and guinea.
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Raw chicken on plate with ingredients laying near.

Public Health Information System (PHIS) Definitions

RTE
Ready-to-eat
NRTE
Not ready-to-eat
Raw Poultry Products
Poultry includes the following species: chicken, turkey, duck, geese, guineas, and squab.
Raw ratite Products
Ratites includes emu, ostrich, and rhea.
Processed Meat Products
Meat includes the following species: beef, veal, goat, lamb, mutton, and pork.
Processed Poultry Products
Poultry includes the following species: chicken, duck, goose, guinea, squab, turkey, emu, ostrich, and rhea.
Egg Products
Chicken, turkey, duck, goose, and guinea.

Egypt

Library Updates

Export - 6/05/2023, EG-95

Export Requirements

Last update Jun 05, 2023

  1. Whole frozen poultry, leg quarters, drumsticks, and thighs (chicken, turkey, and duck).
  2. Beef and beef products.
  3. Sheep casings (See "Other Requirements").

Ineligible Products:

  1. Eligibility of equine products, including horsemeat, has not been determined at this time. Information will be provided as it becomes available. Until eligibility information is provided, export certification cannot be issued for equine products intended for export to Egypt.
  2. Whole frozen poultry, leg quarters, drumsticks, and thighs (chicken, turkey, and duck) derived from birds from:
    1. Lincoln county, TN on or after March 4, 2017 and before August 11, 2017.
    2. the 10 km ineligible zone on the attached map in Chesterfield County, SC on or after April 8, 2020 and before August 5, 2020.
    3. the 10 km ineligible zones in the table below indicated in the "Map 10 km" column, centered in the county indicated in the "County" column
State Zone Centered in This Country Date of Restriction Map of Ineligible Zone
Alaska Matanuska-Susitna 10/5/2022 -4/10/2023   map
Arkansas Madison 10/7/2022 - 12/31/2022 map
California Del Norte 10/4/2022 - 11/26/2022 map
Fresno Fresno 01: 8/22/2022 2/18/2023
Fresno 02: 8/26/2022 - 2/18/2023
Fresno 03: 9/1/2022 - 2/18/2023
Fresno 04: 9/9/2022 - 2/18/2023
Fresno 05: 9/15/2022 - 2/18/2023
Fresno 07: 11/16/2022 - 2/18/2023
map
Glenn 12/22/2022 - 6/1/2023 * map
Merced 2/6/2023 - 4/10/2023  map
Monterey 10/4/2022 - 11/30/2022 map
Sacramento 8/30/2022 - 11/23/2022 map
San Diego 11/3/2022 - 4/3/2023  map
Stanislaus Stanislaus 01: 10/3/2022 - 2/28/2023
Stanislaus 02: 10/13/2022 - 2/28/2023
map
Tehama 1/12/2023 - 2/24/2023 map
Tuolumne 8/26/2022 - 12/10/22 map
Colorado Boulder 10/7/2022 - 3/9/2023 map
Jefferson 10/20/2022 - 3/17/2023 map
La Plata 4/19/2022 - 10/12/2022 map
Montrose 4/19/2022 - 9/23/2022 map
Pitkin 4/8/2022 - 10/3/2022 map
Prowers 12/9/2022 – 5/12/2023  map
Weld 4/29/2022 - 4/11/2023  map
Yuma  3/28/2023  map 
Delaware Kent 3/17/2022 - 5/26/2022 map
New Castle New Castle 01: 2/22/2022 - 6/24/2022
New Castle 02: 3/08/2022 - 6/24/2022
map
Florida Broward 10/14/2022 - 3/14/2023 map
Hillsborough 3/21/2023 -4/26/2023  map
Miami-Dade 2/28/2023 - 3/29/2023 map
Indian River 10/25/2022 -3/22/2023  map
Seminole 11/16/2022 -4/17/2023  map
Idaho Ada 5/10/2022 – 11/19/2022  map
Canyon 5/9/2022 – 11/19/2022  map
Gooding Gooding 01: 4/14/2022 - 3/23/2023
Gooding 03: 9/21/2022 - 3/23/2023
map
Madison 4/20/2022 - 10/17/2022 map
Illinois Grundy 11/30/2022 -5/4/2023  map
Wayne 2/24/2023 – 4/22/2023  map
Indiana Allen 6/7/2022 - 7/20/2022 map
Daviess 12/13/2022 – 4/18/2023  map
Dubois Dubois 01: 2/8/2022 - 6/14/2022
Dubois 02: 2/24/2022 - 6/14/2022
map
Elkhart Elkhart 01: 4/8/2022 - 6/18/2022
Elkhart 02: 4/14/2022 - 6/18/2022
Elkhart 03: 4/20/2022 - 6/18/2022
Elkhart 04: 9/1/2022 - 2/26/2023
map
Greene 2/23/2022 - 5/31/2022 map
Iowa Bremer 4/21/2022 - 8/3/2022 map
Buena Vista 3/6/2022 –  5/22/2023 * map
Cherokee Cherokee 01: 3/31/2022 - 3/11/2023
Cherokee 02: 12/7/2022 - 3/11/2023
Cherokee 03: 12/12/2022 - 3/11/2023
map
Franklin 3/25/2022 - 5/25/2022 map
Guthrie 3/28/2022 - 6/24/2022 map
Hamilton Hamilton 01: 3/28/2022 - 5/26/2022
Hamilton 02: 4/4/2022 - 5/26/2022
map
Hardin 4/5/2022 - 7/21/2022 map
Humboldt 4/2/2022 - 5/29/2022 map
Ida 12/12/2022 - 3/15/2023 map
Osceola 3/31/2022 - 6/22/2022 map
Sac Sac 01: 4/2/2022 - 6/20/2022 
Sac 02: 12/7/2022 - 2/19/2023
Sac 03: 12/12/2022 - 4/7/2023
map
Taylor 3/10/2022 -6/3/2022 map
Wright Wright 01: 10/31/2022 - 1/29/2023
Wright 02: 11/6/2022 - 1/29/2023
map
Kansas Anderson 1/4/2023 - 3/17/2023 map
Dickinson 3/18/2022 - 9/20/2022 map
Franklin 3/11/2022 - 9/6/2022 map
Johnson 10/7/2022 - 3/29/2023 map
McPherson 4/13/2022 - 8/4/2022 map
Mitchell Mitchell 02: 1/17/2023 - 3/23/2023
Mitchell 03: 2/8/2023 - 3/23/2023
map
Neosho 10/7/2022 - 3/4/2023 map
Republic 4/27/2022 - 10/25/2022 map
Shawnee 10/19/2022 – 11/17/2022  map
Kentucky Fayette 10/6/2022 - 11/5/2022 map
Fulton 2/12/2022 - 5/8/2022 map
Webster 2/15/2022 - 5/14/2022 map
Maine Cumberland 3/22/2022 - 9/18/2022 map
Maryland Cecil 3/4/2022 - 8/16/2022 map
Queen Anne's 3/8/2022 - 6/5/2022 map
Washington 11/29/2022 - 1/17/2023 map
Michigan Ingham 9/13/2022 - 3/17/2023 map
Lapeer 10/7/2022 map
Menominee 4/13/2022 – 10/11/2022  map
Muskegon 5/10/2022 - 8/2/2022 map
Tuscola 10/3/2022 - 3/30/2023  map
Wexford 4/28/2022 - 10/28/2022 map
Minnesota Becker 4/3/2022 - 11/28/2022 map
Big Stone 4/5/2022 - 6/4/2022 map
Blue Earth Blue Earth 01: 4/13/2022 - 6/24/2022
Blue Earth 02: 4/14/2022 - 6/24/2022
map
Brown 9/13/2022 - 11/21/2022 map
Chisago 5/11/2022 -11/5/2022 map
Crow Wing 5/10/2022 - 11/3/2022 map
Dakota 5/21/2022 - 7/12/2022 map
Dodge Dodge 01: 4/3/2022 - 2/8/2023
Dodge 02: 12/8/2022 - 2/8/2023
map
Kandiyohi Kandiyohi 01: 3/29/2022 - 8/26/2022
Kandiyohi 02: 4/3/2022 - 8/26/2022
Kandiyohi 03: 4/3/2022 - 8/26/2022
Kandiyohi 04: 4/4/2022 - 8/26/2022
Kandiyohi 05: 4/7/2022 - 8/26/2022
Kandiyohi 06: 4/12/2022 - 8/26/2022
Kandiyohi 07: 4/19/2022 - 8/26/2022
Kandiyohi 08: 4/19/2022 - 8/26/2022
Kandiyohi 09: 5/17/2022 - 8/26/2022
map
Lac Qui Parle 3/29/2022 - 6/30/2022 map
Le Sueur Le Sueur 01:4/3/2022 - 12/30/2022
Le Sueur 02: 4/9/2022 - 12/30/2022
Le Sueur 03: 10/27/2022 - 12/30/2022
map
Lyon 5/3/2022 - 7/25/2022 map
Meeker 3/25/2022 - 11/28/2022 map
Morrison 3/31/2022 - 11/27/2022 map
Otter Tail Otter Tail 01: 4/8/2022 - 1/27/2023
Otter Tail 02: 4/13/2022 - 1/27/2023
Otter Tail 03: 4/19/2022 - 1/27/2023
Otter Tail 04: 4/22/2022 - 1/27/2023
Otter Tail 05: 9/14/2022 - 1/27/2023
Otter Tail 06: 9/21/2022 - 1/27/2023
Otter Tail 07: 11/15/2022 - 1/27/2023
map
Renville 4/8/2022 - 7/5/2022 map
Roseau 9/21/2022 - 2/17/2023 map
Stearns Stearns 01: 3/26/2022 - 12/30/2022
Stearns 03: 4/2/2022 - 12/30/2022
Stearns 04: 4/5/2022 - 12/30/2022
Stearns 05: 4/9/2022 - 12/30/2022
Stearns 06: 4/19/2022 - 12/30/2022
Stearns 07: 4/20/2022 - 12/30/2022
Stearns 08: 4/25/2022 - 12/30/2022
Stearns 09: 4/29/2022 - 12/30/2022
Stearns 10: 9/13/2022 - 12/30/2022
Stearns 11: 9/20/2022 - 12/30/2022
Stearns 12: 10/27/2022 - 12/30/2022
Stearns 13: 11/1/2022 - 12/30/2022
map
Swift Swift 01: 4/9/2022 - 1/25/2023
Swift 02: 4/19/2022 - 1/25/2023
Swift 03: 4/22/2022 - 1/25/2023
Swift 05: 10/25/2022 - 1/25/2023
Swift 06: 10/31/2022 - 1/25/2023
map
Todd Todd 01: 4/20/2022 - 8/18/2022
Todd 03: 4/20/2022 - 7/16/2022
Todd 04: 4/21/2022 - 7/16/2022
Todd 05: 4/21/2022 - 7/16/2022
Todd 08: 11/23/2022 - 2/6/2023
map
Yellow Medicine Yellow medicine 01: 4/12/2022 - 7/23/2022
Yellow Medicine 02: 4/22/2022 - 7/23/2022
map
Wadena 12/12/2022 - 2/10/2023 map
Waseca Waseca 01: 4/5/2022 - 7/1/2022
Waseca 02: 4/6/2022 - 7/1/2022
Waseca 03: 4/13/2022 - 7/1/2022
map
Mississippi Copiah 2/17/2023 - 3/21/2023 map
Lawrence 11/4/2022 - 1/6/2023 map
Leake 2/7/2023 – 5/16/2023  map
Missouri Dade 4/6/2022 - 6/16/2022 map
Jasper Jasper 01: 3/8/2022 - 6/29/2022
Jasper 02: 4/1/2022 - 6/29/2022
map
Lawrence Lawrence 01: 3/9/2022 - 7/21/2022
Lawrence 02: 4/5/2022 - 7/21/2022
map 01
map 02
Osage 12/9/2022 - 2/18/2023 map
Stoddard 3/4/2022 - 7/19/2022 map
Webster 11/22/2022 – 4/22/2023 map
Montana Cascade 4/7/2022 - 6/1/2022 map
Glacier 4/20/2022 - 6/21/2022 map
Granite 11/1/2022 - 3/26/2023  map
Teton 9/15/2022 - 10/19/2022 map
Nebraska Butler Butler 01: 3/22/2022 - 6/30/2022
Butler 02: 3/24/2022 - 6/30/2022
map
Dixon Dixon 01: 4/12/2022 - 2/7/2023
Dixon 02: 11/25/2022 - 2/7/2023
map
Knox 4/27/2022 - 5/28/2023 * map
York 10/4/2022 - 4/4/2023  map
Nevada Nye 10/17/2022 map
New Hampshire Merrimack 9/23/2022 - 3/29/2023 map
New Jersey Monmouth 5/17/2022- 11/13/2022 map
New York Columbia 2/15/2023 map
King  4/18/2023 -5/18/2023  map 
Monroe 3/29/2022 - 9/28/2022 map
Orleans 4/5/2022 - 10/4/2022 map
Putnam

Putnam 01: 4/12/2023 

Putnam 02: 4/17/2023 
map 
Queens

Queens 01: 11/12/2022 - 5/5/2023 *

Queens 02: 3/22/2023 - 5/5/2023 *

Queens 03: 4/5/2023 -5/5/2023 

map 
Suffolk 3/23/2022 -9/23/2022  map
Tompkins 3/22/2023 map
North Carolina Johnston Johnston 01: 3/29/2022 - 7/24/2022
Johnston 02: 4/2/2022 - 7/24/2022
Johnston 03: 4/2/2022 - 7/24/2022
map
Wayne Wayne 01: 4/2/2022 - 8/9/2022
Wayne 02: 4/5/2022 - 8/9/2022
Wayne 03: 4/6/2022 - 8/9/2022
Wayne 04: 4/6/2022 - 8/9/2022
Wayne 05: 4/7/2022 - 8/9/2022
Wayne 06: 4/12/2022 - 8/9/2022
map
North Dakota Barnes 4/13/2022 - 10/8/2022  map
Bottineau 11/3/2022 - 4/3/2023  map
Dickey

Dickey 01-02: 3/31/2022 *

Dickey 03: 4/19/2023 

map 
Kidder 3/29/2022 - 10/4/2023  map
LaMoure LaMoure 01: 4/2/2022 - 7/3/2022
LaMoure 02: 4/4/2022 - 7/3/2022
map
McHenry 6/6/2022 - 12/5/2022 map
Ransom 9/27/2022 - 11/25/2022 map
Richland 4/21/2022-10/23/2022 map
Stutsman 4/8/2022 - 10/14/2023  map
Ward 9/22/2022 - 4/8/2023  map
Ohio Defiance 9/2/2022 - 11/26/2022 map
Butler 11/7/2022 - 4/11/2023  map
Oklahoma Sequoyah 4/30/2022 - 6/8/2022 map
Oregon Deschutes Deschutes 01: 7/12/2022 - 2/7/2023
Deschutes 02: 7/15/2022 - 2/7/2023
Deschutes 03: 7/19/2022 - 2/7/2023
Deschutes 04: 7/21/2022 - 2/7/2023
map
Lane 5/17/2022 - 11/13/2022 map
Yamhill 11/3/2022 – 3/31/2023   map
Pennsylvania Adams Adams 01: 10/11/2022 - 2/1/2023
Adams 02: 10/17/2022 - 2/1/2023
map
Berks Berks 01: 5/3/2022 - 8/7/2022
Berks 02: 5/3/2022 - 8/7/2022
Berks 04: 5/10/2022 - 8/7/2022
Berks 05: 5/10/2022 - 8/7/2022
Berks 06: 5/14/2022 - 8/7/2022
Berks 07: 5/17/2022 - 8/7/2022
Berks 08: 5/18/2022 - 8/7/2022
Berks 09: 5/23/2022 - 8/7/2022
map
Bucks 3/6/2022 - 4/13/2023  map
Chester 2/24/2023 map
Lancaster Lancaster 01: 4/15/2022 - 9/25/2022
Lancaster 02: 4/20/2022 - 9/25/2022
Lancaster 03: 4/20/2022 - 9/25/2022
Lancaster 04: 4/22/2022 - 9/25/2022
Lancaster 05: 4/26/2022 - 9/25/2022
Lancaster 06: 4/27/2022 - 9/25/2022
Lancaster 07: 4/29/2022 - 9/25/2022
Lancaster 08: 5/10/2022 - 9/25/2022
Lancaster 10+: 2/1/2023
map
Lehigh Lehigh 01: 11/3/2022 - 3/18/2023
Lehigh 02: 11/4/2022 - 3/18/2023
Lehigh 03: 11/8/2022 - 3/18/2023
Lehigh 04: 11/8/2022 - 3/18/2023
Lehigh 05: 11/10/2022 - 3/18/2023
Lehigh 06: 11/10/2022 - 3/18/2023
map
Northampton 8/11/2022 - 11/8/2022 map
Northumberland 3/3/2023 – 4/18/2023  map
Washington 9/20/2022 map
York 9/29/2022 -12/16/2022 map
South Dakota Beadle

Beadle 01: 3/22/2022 - 6/2/2023 *
Beadle 02: 3/23/2022 - 6/2/2023 *
Beadle 03: 4/5/2022 - 6/2/2023 *
Beadle 04: 5/3/2022 - 6/2/2023 *
Beadle 05: 10/22/2022 - 6/2/2023 *
Beadle 06: 11/22/22 - 6/2/2023 *
Beadle 07: 11/25/2022 - 6/2/2023 *
Beadle 08: 11/25/2022 - 6/2/2023 *
Beadle 09: 4/19/2023 - 6/2/2023 *

map 
Bon Homme 3/29/2022 - 5/27/2022 map
Brule 3/30/2022 - 11/4/2022 map
Charles Mix Charles Mix 01: 3/5/2022 - 1/12/2023
Charles Mix 02: 3/12/2022 - 1/12/2023
Charles Mix 03: 3/22/2022 - 1/12/2023
Charles Mix 04: 4/1/2022 - 1/12/2023
Charles Mix 05: 11/30/2022 - 1/12/2023
Charles Mix 06: 12/5/2022 - 1/12/2023

map

Clark Clark 01: 3/27/2022 - 1/19/2023
Clark 02: 4/5/2022 - 1/19/2023
Clark 03: 4/8/2022 - 1/19/2023
Clark 04: 9/20/2022 - 1/19/2023
Clark 05: 9/20/2022 - 1/19/2023
Clark 07: 12/5/2022 - 1/19/2023
map
Codington 5/19/2022 map
Day 5/4/2022 - 10/30/2022 map
Deuel 4/13/2022 - 5/23/2022 map
Edmunds 3/23/2022 - 12/23/2022 map
Faulk 4/5/2022 - 1/6/2023 map
Gregory 10/11/2022 - 4/4/2023  map
Hamlin Hamlin 01: 11/30/2022 - 1/20/2023
Hamlin 02: 12/8/2022 - 1/20/2023
map
Hanson Hanson 01: 3/18/2022 2/28/2023
Hanson 02: 3/22/2022 - 2/28/2023
Hanson 03: 11/29/2022 - 2/28/2023
Hanson 04: 12/12/2022 - 2/28/2023
map
Hutchinson 3/20/2022 - 5/31/2022 map
Jerauld 3/24/2022 - 5/3/2022 map
Kingsbury Kingsbury 01: 3/18/2022 - 5/17/2022
Kingsbury 02: 3/23/2022 - 5/17/2022
map
Lake 4/2/2022 - 2/4/2023 map
McPherson 3/27/2022 - 11/11/2022 map
Moody 12/14/2022 - 2/9/2023 map
Roberts 10/19/2022 - 12/26/2022 map
Spink 3/29/2022 map
Yankton 4/9/2022 - 5/26/2022 map
Tennessee Bledsoe 11/15/2022 - 1/19/2023 map
Obion 9/15/2022 -10/17/2022 map
Weakley 12/14/2022 map
Texas Erath 4/2/2022 - 5/19/2022 map
Lampasas 1/18/2023 - 2/18/2023 map
Utah Cache 4/25/2022 - 7/13/2022 map
Iron 11/28/2022  - 4/22/2023  map
Sanpete Sanpete 01: 7/14/2022 - 1/20/2023
Sanpete 02: 7/29/2022 - 1/20/2023
Sanpete 03: 7/26/2022 - 1/20/2023
Sanpete 04: 9/13/2022 - 1/20/2023
Sanpete 05: 9/20/2022 - 1/20/2023
Sanpete 06: 9/21/2022 - 1/20/2023
Sanpete 07: 9/27/2022 - 1/20/2023
Sanpete 08: 9/27/2022 - 1/20/2023
Sanpete 09: 9/28/2022 - 1/20/2023
Sanpete 10: 9/29/2022 - 1/20/2023
Sanpete 11: 9/29/2022 - 1/20/2023
Sanpete 12: 10/7/2022 - 1/20/2023
Sanpete 13: 10/7/2022 - 1/20/2023
Sanpete 14: 10/12/2022 - 1/20/2023
Sanpete 15: 10/13/2022 - 1/20/2023
Sanpete 16: 10/18/2022 - 1/20/2023
Sanpete 17: 10/29/2022 - 1/20/2023
Sanpete 18: 10/25/2022 - 1/20/2023
map
Virginia Alexandria City 2/23/2023 - 3/25/2023 map
Rockingham 1/19/2023 -5/8/2023  map
Washington Franklin 12/14/2022 - 3/7/2023 map
King 6/7/2022- 12/28/2022 map
Pacific 5/5/2022 - 10/31/2022 map
Snohomish 7/18/2022 - 5/27/2023 * map
Wisconsin Dunn

9/29/2022 – 12/2/2022 

map
Barron 4/12/2022 - 8/3/2022 map
Jefferson 3/14/2022 -4/19/2023  map
Polk 4/15/2022 - 7/4/2022 map
Racine Racine 01: 4/6/2022 - 12/31/2022
Racine 02: 9/27/2022 - 12/31/2022
map
Washington 9/2/2022 – 2/27/2023  map

 

  1. All Products - Storage temperature must be placed with the refrigeration statement on the boxes to fully clarify the type of product being handled. (Examples: "KEEP FROZEN - STORE AT OR BELOW ____degrees C.; KEEP CHILLED (OR REFRIGERATE) - STORE BETWEEN ____degrees C. and ____degrees C.")
  2. Fresh/Frozen Meat and Poultry and Canned Meat - In addition to the labeling features mandatory in the United States, precut and packaged meat and poultry must bear the following features (in print):
    1. Production date (slaughtering or freezing) - Spell out or abbreviate name of month (Example: JAN or JANUARY 1985).
    2. Metric Net Weight.
    3. Bilingual Labels. All labels must be in Arabic and English.
  3. Additional Requirements - Country of origin, producer's name, address and trademark, name of the slaughter plant, date of production and expiration date, importer's name and address, and the name of the approved Islamic organization must be printed in Arabic on a label inserted inside the bag or wrapping for fresh/frozen products. For frozen meat, the type of meat and fat content percentage must also be written on the label.
    1. Percentage fat content is only required on the carton label and may be added by the importer after arrival in Egypt, but before release by Egyptian authorities.
    2. Percentage fat content labeling is not required for offals.

NOTE: Insert labels are not required for bulk packaging. The insert is required only if contents are packed individually (packed for retail sale).

All export applications for meat and poultry exports must be entered and processed through PHIS beginning Monday, March 6, 2023.  

Effective for all meat and poultry export certificates approved, signed, and issued on or after March 6, 2023, the FSIS Letterhead Certificates will no longer be signed and issued by FSIS IPP.  Instead, the export applicant will select the equivalent statements via the PHIS statements module when completing the export application in PHIS.  The selected statements will be added by PHIS in the remarks continuation page, FSIS Form 9060-5B. 

  1. All FSIS export certificates accompanying the product must be signed by an FSIS veterinarian.  PHIS will add DVM after the digital signature. 

  2. Obtain FSIS Form 9060-5.
  3. At the request of the exporter, the date or range of dates of slaughter can be included in the "Remarks" section of FSIS Form 9060-5.
  4. Special Characteristics of Product Certification. Exporters wishing to certify special characteristics of a product (such as types of pack or cut, weight range of product, quality, etc.), to satisfy supplier-purchaser agreements or specifications, may obtain such certification on a reimbursable basis from the grading services of the Agricultural Marketing Service, U.S. Department of Agriculture.
  5. For cutting, deboning or other similar activities, as well as further processing, not performed at an establishment on the approved beef plant list indicated below under "Plants Eligible to Export", the source slaughter plant number as well as the cutting plant number, if different from the slaughter plant, should be included in the "Remarks" section of FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, for this shipment.
  6. For beef and beef products: PHIS will generate FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness: 

    NOTE: For exports certified on or after March 6, 2023, the statements below must be added to the export certificate via the statements module when completing the export application in PHIS. The selected statements will be added by PHIS in the remarks continuation page, FSIS Form 9060-5B.  
    1. Foot and mouth disease and rinderpest have not occurred in the U.S. during the previous 12 months.
    2. The product was derived from animals born in the United States or from animals legally imported.
    3. The United States is recognized by the OIE as a negligible BSE risk country.
    4. The product was not derived from animals that were slaughtered in an official disease eradication program.
    5. The product does not contain and is not contaminated with specified risk materials as defined by the USDA Food Safety and Inspection Service in U.S. regulations 9 CFR 310.22(a).
  7. Whole frozen poultry, leg quarters, drumsticks, and thighs: PHIS will generate FSIS 9060-5: 

    NOTE: For exports certified on or after March 6, 2023, the statements below must be added to the export certificate via the statements module when completing the export application in PHIS. The selected statements will be added by PHIS in the remarks continuation page, FSIS Form 9060-5B.  
    1. The poultry meat is derived from birds that were not under official quarantine for serious epizootic diseases affecting poultry including HPNAI, as defined by the OIE.
    2. The meat is obtained from poultry found to be free of any clinical signs of systemic infectious or contagious diseases to which the species is susceptible as determined by ante- and post mortem inspection.
    3. The poultry meat was handled under hygienic conditions under Federal veterinary inspection and has not been treated with and does not contain any preservatives, coloring matter, hormones or other substances harmful to human health.
    4. The poultry meat is wholesome and fit for human consumption.
    5. The means of transport, handling and loading conditions meet the hygienic requirements of the United States.

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

  1. Ship Stores - Port Said is a free port. All U.S. product would be eligible for ship stores for any flagship.
  2. Egypt Import Inspection - Random laboratory samples for Salmonella are collected on meat and poultry product entering Egypt. Results of product testing by the country of origin, prior to shipment, will not be honored by Egypt.
    1. Beef (including beef livers) is accepted when 10 percent or less of the samples are positive.
    2. Poultry is accepted when 20 percent or less of the samples are positive.
    3. Exception to permissible levels of Salmonella. If the type of Salmonella identified is S. typhi, U.S. paratyphi A, B, and C, or S. cholera suis, the shipment will be held pending a decision by the Ministry of Health.
  3. Expiration Period 
    1. The expiration period for frozen beef livers is ten (10) months starting July 01, 2022, until June 30, 2023, from the date of production. The expiration period for frozen beef kidneys, and hearts is seven (7) months from the date of production. The expiration period for frozen boneless beef is twelve (12) months from the date of production. In addition:
      1. Products with shelf life of six (6) months or more must arrive at Egyptian ports with at least three (3) months remaining shelf life.
      2. Products with more than three (3) months to less than six (6) months shelf life must arrive at Egyptian ports with at least one (1) month remaining shelf life.
      3. Products with shelf life of more than sixteen (16) days to three (3) months shelf life must arrive at Egyptian ports with at least one (1) week remaining shelf live.
      4. Products with at least fifteen (15) days shelf life must arrive at Egyptian ports with at least three (3) days remaining shelf life.
    2. The expiration date for whole frozen poultry, leg quarters, drumsticks, and thighs is 12 months from the date of production.
    3. When a frozen poultry sample is thawed, the amount of water collected must not exceed 5 percent.
    4. Fat content of red meat

      The requirement that the fat content of products for direct consumption must be no more than 7 percent has been rescinded. Fat content of red meat for processing must be no more than 20 percent.
  4. Sheep casings may be exported to free zones in Egypt for processing and re-export. The casings are not eligible for import into Egypt. FSIS Form 9060-7 should be used for casings exports.

  1. All federally inspected establishments are eligible to export fresh/frozen halal beef, halal beef products, and processed halal beef products to Egypt. 
  2. Whole frozen poultry, leg quarters, drumsticks, and thighs must originate from an establishment on the list of U.S. Poultry Plants approved for export of halal poultry for Egypt.
  3. Processed poultry products may originate from any federally inspected establishment so long as the source slaughter establishment is on the Eligible Plant List for Egypt. For processed poultry products, the source slaughter plant number should be included in the "Remarks" section of FSIS Form 9060-5 ("Poultry for this shipment originated from Est. xxx."). All shipments of further processed poultry products must be accompanied by a copy of the halal certificate from the original approved slaughter establishment.
  4. Because establishments seeking to export to Egypt must be approved for halal slaughter, FSIS Form 9080-3, Establishment Application for Export is not required. For information about halal slaughter procedures to export to Egypt, poultry slaughter establishments should contact the USA Poultry and Egg Export Council either electronically at jmurphy@usapeec.org or by telephone at 770-413-0006.


Note to Exporters: Exporters should consult the import permit issued by the Egyptian General Organization for Veterinary Services (GOVS) for the particular poultry parts that may be exported under that permit.

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

  1. Halal Labeling
    1. Halal certified product must be labeled with statement that product has been slaughtered according to Islamic principles. Halal labeling is an exporter and Halal organization responsibility.
    2. Fresh/frozen unprocessed product - Product bearing "Halal" label claims must be accompanied by an appropriate Halal certificate.
    3. Processed products with "Halal" label claims - Raw materials used in processed products with "Halal" label claims must be accompanied by an appropriate Halal certificate.
  2. Ritual Slaughter - Islamic Slaughter Certification
    1. The exporter must obtain a Certificate of Islamic 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 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 accompany products labeled "Halal." The certificate must be endorsed by ISEG and must accompany all shipments.
    2. ISEG Halal is the only recognized halal certifier for halal exports destined to Egypt. The address and telephone number of ISEG is provided below:


      ISEG Halal
      125 River Road Suite 301
      Edgewater, NJ 07020
      Telephone: 202-820-0800
      Email: INFO@iseghalal.com
Last Updated: Jun 05, 2023
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