1. Poultry and poultry-based meat products (except as indicated in the Ineligible section below)
2. Bovine meat and bovine-based meat products, including all parts of domestic cattle which are suitable for human consumption

1. Poultry and poultry-based meat products not meeting the processing requirements for inactivation of avian influenza virus (as listed below under the Processing Requirements section, paragraph B), from zones with low pathogenicity avian influenza (LPAI) or high pathogenicity avian influenza (HPAI) as indicated below:
   1. California:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zones on the attached map on or after September 8, 2018 and before August 19, 2019.
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Monterey County on or after April 20, 2019 and before October 9, 2019. 
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10km ineligible zone on the attached map in Merced County on or after June 27, 2020.
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10km ineligible zone on the attached map in San Francisco County on or after March 24, 2021. 

      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10km ineligible zone on the attached map in Stanislaus County on or after March 29, 2021. *

   2. Connecticut:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after March 29, 2019 and before July 6, 2019.
   3. Minnesota:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after October 20, 2018 and before May 21, 2019.
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after October 31, 2018 and before May 21, 2019.
   4. Missouri:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Jasper County slaughtered on or after March 3, 2018 but prior to July 30, 2018.
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Webster County slaughtered on or after March 15, 2018 and before September 11, 2018.
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Webster County on or after November 7, 2020 and before March 12, 2021.
   5. North Carolina:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zones on the attached map in Anson and Union Counties on or after March 12, 2020 or March 17, 2020 or March 18, 2020 or March 21, 2020 or April 2, 2020 and before October 14, 2020.  
   6. Pennsylvania:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after March 13, 2019 and before August 29, 2019.
   7. South Carolina:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 10 km ineligible zones on the attached map in Chesterfield County on or after March 17, 2020 and before August 5, 2020. *
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 100  km ineligible zones on the attached map on or after April 8, 2020 and before August 5, 2020. 
2. Poultry and poultry-based meat products not meeting the processing requirements for inactivation of Newcastle Disease (as listed below under the Processing Requirements section, paragraph A), from zones with Newcastle Disease as indicated below:
   1. California:
      • Poultry and poultry-based meat products from birds originating from or slaughtered in the 25 km ineligible zone on the attached map on or after December 14, 2018 and before March 16, 2020. Please reference map for effective dates and restriction zones and periods. For facilities that reside in multiple restriction zones, please use the earliest date of ineligibility. 

1. Processed Poultry Products must meet the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for Newcastle Disease for the inactivation of Newcastle Disease in meat, as shown below, if originating from birds from ineligible zones indicated in the Ineligible section above:
    

   	Core Temperature(°C)	Time
   Poultry meat	65.0	39.8 seconds
   	70.0	3.6 seconds
   	74.0	0.5 second
   	80.0	0.03 second

   
    
2. Processed Poultry Products must meet the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for Avian Influenza Virus for the inactivation of the Avian Influenza viruses in meat, as shown below, if originating from birds from ineligible zones indicated in the Ineligible section above:
    

   	Core Temperature(°C)	Time
   Poultry meat	60.0	507 seconds
   	65.0	42 seconds
   	70.0	3.5 seconds
   	73.9	0.51 second

1. In addition to meeting all U.S. labeling requirements, products exported to Morocco must bear all additional Moroccan labeling requirements and exporters are to follow the specific requirements presented in the attached guideline document.
   
   Note: It is the exporter’s responsibility to ensure that all Moroccan labeling requirements have been met.
    
2. The use of a single additional affixed foreign language sticker to declare Morocco-specific label elements is permitted in the principal display area. The product name on both the foreign language sticker and the FSIS label must match exactly.
3. Consignments of high quality beef must have the USDA grade term (e.g. Choice or Prime) included in the product name on the label. The USDA grade shield can also be displayed on the product label.
   
   Note: FSIS advises exporters to work with their importers in Morocco to ensure that all Morocco-specific labeling requirements are met.

Note: All certificates require the gross and net weights to be listed in metric units (e.g., kilograms).

1. Certification Requirements
   1. Exporters are required to obtain a hard copy of the signed official radiation letter issued through the USDA Foreign Agricultural Service (FAS), which is to accompany all shipments exported to Morocco.
      1. To request this document, the exporter must contact FAS/Processed Products and Technical Regulations Division (PPTRD) via email at: pptrd@fas.usda.gov
      2. Exporters, please be advised of the following:
         1. More than one agricultural commodity can be included in one radiation letter.
         2. The name of the agricultural commodity must exactly match the other documents within the package of documents that will accompany the shipments (e.g., If FSIS Form 9060-5 and the bill of lading state, “Frozen Chicken Leg Quarters”, then the radiation letter should match exactly, “Frozen Chicken Leg Quarters”).
      3. Please note that this process can take approximately 3 business days to complete, including the shipping of the official hard copy radiation letter.
      4. The official hard copy signed letter issued by FAS must be presented by the exporter as part of the export certification package to the FSIS certifying official at the time of export certification and prior to FSIS signature on FSIS Form 9060-5 and FSIS letterhead certificate.
   2. Poultry and Poultry-based Meat Products
      1. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness; and
      2. Obtain FSIS Letterhead Certificate for Poultry Meat and Poultry-Meat-Based Products to be Exported to the Kingdom of Morocco from the United States of America. See the guidelines for completing this certificate; and see additional certification requirements for all shipments above.
   3. Bovine Meat and Bovine-based Meat Products
      1. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness; and
      2. Obtain FSIS Letterhead Certificate for Bovine Meat and Bovine-Meat-Based Products to be Exported to the Kingdom of Morocco from the United States of America. See the guidelines for completing this certificate; and see additional certification requirements for all shipments above.
         
         Note: All bovine meat and bovine-based meat products must be stored in FSIS inspected facilities, which include cold storage warehouses operating under voluntary inspection services.
          
      3. High Quality Beef Additional Requirements:
         1. Must be officially graded as “Choice” or “Prime”: Consignments of high quality beef must have the official grade term as part of the product name on the label and corresponding product description on FSIS Form 9060-5. The USDA grade shield for Choice or Prime may appear on the primary panel label of the box.
         2. High quality beef exports can only be imported into Morocco by or sold to four and five-star hotels (including luxury hotels) and classified restaurants.

The following requirements are the responsibility of the exporter; Morocco requires the exporter to use transportation containers equipped in a manner, including the use of a temperature recorder, to ensure that the set temperatures listed below are maintained throughout the duration of the carriage.

1. For frozen poultry meat:
   1. The temperature of the products during transport must be maintained at or below -15°C
2. For frozen beef meat:
   1. The temperature of the product during storage and transport must be maintained at or below -18°C.
3. For refrigerated products:
   1. The temperature of minced meat and preparations of minced meat during transport must be maintained at or between +2°C and the temperature of initial freezing of the product.
   2. The temperature of meat of poultry during transport must be maintained at or between +4°C and the temperature of initial freezing of the product.
   3. The temperature of meat products (excluding products stabilized by curing, smoking, drying or sterilization) during transport must be maintained at or between +6°C and the temperature of initial freezing of the product.

Note: Shipments that fail to meet these requirements may be subject to rejection

1. All federally inspected establishments are eligible to export to the Kingdom of Morocco.

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.

Morocco will require that all U.S. shipments of products from the United States be accompanied by a certificate of Halal slaughter. The certificate is to state that animals were slaughtered according to Islamic Halal religious requirement.

Bulk packaging: The package will have a logo or be marked halal on the outside of the carton or box.
Retail Packaging: Each package must be individually wrapped and labeled with a logo or be marked halal on a label that is put in place by the original production facility.

Specific questions regarding Halal certification may be directed to the point of contact provided below:

National Food Safety Authority (Office National de Sécurité Sanitaire des produits Alimentaires- ONSSA)
Food Control Division (Direction du Contrôle des Produits Alimentaires)
Phone: (+212) 537 676 505 or (+212) 537 676 506
Fax: (+212) 537 682 049
Address: Avenue hadj Ahmed Cherkaoui – Agdal- Rabat
E-mail: contact@onssa.gov.ma
Website: http://www.onssa.gov.ma/fr/contact