ΔϣΪϘΘϤϟ΍ΎϴΟϮϟϮϨϜΘϟ΍ϭΔϋΎϨμϟ΍Γέ΍ίϭ

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Ministry of Industry & Advanced Technology

(MOIAT)

ΔϴΗ΍έΎϣϹ΍ΔϴγΎϴϘϟ΍ΕΎϔλ΍ϮϤϟ΍

UAE.S 9:2019

Γ΄Αόϣϟ΍Δϳ΋΍Ϋϐϟ΍Ω΍ϭϣϟ΍ΕΎϗΎρΑ

Labeling of Prepackaged Foodstuffs

ΓΪΤΘϤϟ΍ΔϴΑήόϟ΍Ε΍έΎϣϹ΍ΔϟϭΩ
UNITED ARAB EMIRATES

© MOIAT

ICS: 67.040 ΔϣΪϘΘϤϟ΍ΎϴΟϮϟϮϨϜΘϟ΍ϭΔϋΎϨμϟ΍Γέ΍ίϭΔϬΠϟΔυϮϔΤϣϊΒτϟ΍ϕϮϘΣϊϴϤΟ

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Γ΄ΒόϤϟ΍Δϴ΋΍άϐϟ΍Ω΍ϮϤϟ΍ΕΎϗΎτΑ

Labeling of Prepackaged Foodstuffs

02/01/2020 Γέ΍ΩϹ΍βϠΠϣϦϣΩΎϤΘϋϹ΍ΦϳέΎΗ

Technical Regulation έ΍ΩλϹ΍Δϔλ

ΓΪΤΘϤϟ΍ΔϴΑήόϟ΍Ε΍έΎϣϹ΍ΔϟϭΪϟϪϴγΎϴϘϟ΍ΕΎϔλ΍ϮϤϟ΍

Standards of United Arab Emirates

15/01/2020 ΔϴϤγήϟ΍ΓΪϳήΠϟΎΑήθϨϟ΍ΦϳέΎΗ

ICS: 67.040

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FOREWORD

The Emirates Authority for Standardization and Metrology (ESMA) has a national
responsibility for standardization activities; one of ESMA’s main functions is to
issue Emirates Standards/Technical Regulations through specialized technical
committees.

ESMA through the "The National Technical Committee for the animal products
standards sector” has prepared this Standard no. UAE.S 9:2019 for “Labeling of
Prepackaged Foodstuffs” in agricultural and food products”. The draft Standard
has been prepared based on relevant International and National Foreign Standards
and references.

This Standard has been approved as a UAE Mandatory Standard by cabinet

resolution No. (4) In 2020, held on (2/1/2020). The standard No. UAE.S 9: 2017
will be withdrawn and replaced.
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Labeling of Prepackaged Foodstuffs

1. Scope
This UAE technical regulation applies to the labelling of prepackaged
foods to be offered as such to the consumer or for catering purposes or
restaurants services without alteration to the packaging, as well as to
certain aspects relating to the presentation thereof.

2. Complementary References
2.1 UAE.S 150-1: Expiration dates for food products - Part 1: Mandatory
expiration dates.
2.2 GSO 150-2: Expiration dates for food products - Part 2: Voluntary
expiration dates.
2.3 GSO CAC GL 1: General Guidelines on Claims.
2.4 GSO 2233: Requirements of nutritional labelling.
2.5 GSO 839: Food Packages - Part 1: General Requirements.
2.6 GSO 1863: Food Packages - Part 2: Plastic Packages - General
Requirements.
2.7 UAE.S 2333: Permitted Health and Nutrition Claims Made on Food
and Their Conditions of Use.
2.8 GSO OIML R 87: Quantity of Product in Prepackages
2.9 GSO ISO 1000: SI Units and Recommendations for the Use of their
Multiples and of Certain Other Units.
2.10 GSO 2374: Guidelines for the Production, Processing, Marketing and
Labelling of Organically Produced Foods.
2.11 GSO 2142: General Requirements for Genetically Modified Processed
Food and Feed.
2.12 GSO 654: General Requirements for Prepackaged Foods for Special
Dietary Use.
2.13 GSO 1366: General Requirements for Handling of Foods for Special
Medical Purposes.
2.14 GSO/CAC 107: Labelling of Food Additives when sold as such.
2.15 UAE. S 192: Additives Permitted for Use in Food Stuffs.
2.16 GSO 2055-1: Halal food - Part 1: General Requirements.

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2.17 UAE.S 5040: Labeling Data on the Menus of Food Establishments.

3. Definition of Terms:
For the purpose of this standard, the following terms and definitions
are used:
3.1 Label:
Any tag, clarification, mark, brand, picture or pictorial or other
descriptive matter, written, printed, stamped, placed, engraved or
embossed or impressed on the food package in such a way that cannot
be detached from the package or removed. (Including attached to, a
container of food, without prejudice to the interests of consumers as
deemed appropriate by relevant authorities).
3.2 Labeling:
Any written, printed, drawn or graphic matter that is present on the
label, accompanies the food, or is displayed near the food, including
that for the purpose of promoting its sale or disposal.
3.3 Food:
Any substance, whether processed, semi-processed or raw, which is
intended for human consumption, and includes drinks, chewing gum
and any substance which has been used in the manufacture,
preparation or treatment of “food” but does not include cosmetics or
tobacco or substances used only as drugs.
3.4 Container:
Any form of food packaging to be delivered as a single unit, whether
by packing it completely or partially, including wrapping materials.
The container may contain several units or types of packaging when
offered to the consumer.
3.5 Ingredient:
Any substance, including a food additive, used in the manufacture or
preparation of a food and present in the final product although
possibly in a modified form.
3.6 Date of Production (Date of Manufacture):
The date on which the food becomes the product as described. This
is not an indication of the durability of the product.
3.7 Date of Packaging:
The date on which the food is placed in the immediate container in
which it will be ultimately sold. It can be considered as an
alternative to the date of production or can exactly matches it. Date

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of packaging is placed on the products where the date of production

or date of packaging is required to be stated on their containers or
label, and this term does not refer to the expiration period of the
product.
3.8 Expiration period:
An estimated period of time during which the product is supposed to
retain its essential characteristics, and remains, until the expiry of the
period, palatable, acceptable and fit for human consumption under
the specified packaging, transportation and storage conditions.
3.9 Best use before or “consume” before date… (Last Recommended
Consumption Date):
The date that indicates the end of the estimated period of time, in
which the product remains - in specified storage conditions - at its
best before this date, Although the product may remain palatable and
fit for human consumption after this date, except that it cannot be
offered or sold to the consumer .
3.10 Use-by Date, Expiration Date, sell- by date, consume by -date,
valid for a period of …from the date of production (or other
similar statements):
The date that indicates the end of the estimated period of time, in
which the product does not remain - in specified storage conditions-
at its best before this date, and after this period, the product cannot
be offered, sold, or consumed for quality and safety reasons.
3.11 Food Additive:
Any substance not normally consumed as a food by itself and not
normally used as a typical ingredient of the food, whether or not it
has nutritive value, the intentional addition of which to food for a
technological (including organoleptic) purpose in the manufacture,
processing, preparation, treatment, packing, packaging, transport or
holding of such food results, or may be reasonably expected to
result, (directly or indirectly) in it or its by-products becoming a
component of or otherwise affecting the characteristics of such
foods. The term does not include “contaminants” or substances
added to food for maintaining or improving nutritional qualities.
3.12 Production batch (LOT):
A specified quantity of a commodity that is mainly produced under
the same conditions during a specified period, usually from a certain
production line or unit.

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3.13 Batch code or number (LOT): A symbol that identifies the

production batch (LOT), and includes data for a single batch of
production (LOT), and placed in a symbolic manner on the product’s
packaging.
3.14 Processing Aids: Any substance or materials, not including apparatus
or utensils, and are not consumed as a food ingredient by itself, but
are intentionally used in the preparing of raw materials, food
products or its ingredients, to fulfil certain technical purposes during
processing or preparing. They may leave non-intentional but
unavoidable presence of residues or derivatives in the final product.
3.15 Consumer:
Persons receiving or purchasing food in order to meet their personal
needs.
3.16 Principal Field of vision and alternative principal field of vision:
The part of the package that is most likely to be seen by the
consumer at the time of purchase. Some packages are designed to
have two or several similar surfaces that are suitable to be the
principle fields of vision, which is known as alternative principal
fields of vision. The bottom part of the packaging is not considered
an alternative principal field of vision, particularly in large-sized
products
3.17 Foods for Catering Purposes:
Foods for use in restaurants, canteens, schools, hospitals and similar
institutions where food is offered for immediate consumption.
3.18 Claims:
Any statement that states, mentions, claims or implicitly signifies
that a food has particular characteristics relating to its source,
nutritional properties, nature, preparation, composition or any other
characteristic. Including for example, but not limited to, energy
content down to the food nutrients content of protein, fats and
carbohydrates, in addition to vitamins and minerals content.

4. General Requirements
Without prejudice to what is stated in standards in the
Complementary References, the following must be adhered to:
4.1 Prepackaged food shall not be described or presented on any label
or in any labelling by words, pictorial or other devices which refer
to or are suggestive either directly or indirectly, of any other

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product with which such food might be confused, or in such a

manner as to lead the purchaser or consumer to suppose that the
food is connected with such other product or that it has specific
features that are unavailable in similar products, especially when the
existence or absence of specific ingredients is confirmed.
4.2 Prepackaged food shall not be described or presented on any label
or in any labelling in a manner that is false, misleading or deceptive
or is likely to create an erroneous impression regarding its character
in any respect.
4.3 The food label shall not contain any claim, symbol, logo or mark
relating to Halal, quality of the product, organic products or food
safety management system certifications, such as ISO 22000, or
Hazard Analysis and Critical Control Points HACCP, etc. unless a
proof of using such claims is provided.
4.4 Shall not use any terms, logos, marks or symbols of Quality
Management System Certifications, example ISO 9001, etc.

5. Mandatory Labelling on Prepackaged Foods

The following information shall appear on the label of prepackaged
foods as applicable to the food being labelled, except to the extent
otherwise expressly provided in an individual technical standard:
5.1 The name of the food
5.1.1 The name shall indicate the true nature of the food and normally be
specific and not generic, and to be written within the principal field
of vision.
5.1.2 Where a name or names have been established for a food in a GSO
standard, at least one of these names shall be used. In other cases, a
common or usual name existing in the country of usage, if any, shall
be used.
5.1.3 In the absence of any such name, either a common or usual, an
appropriate descriptive term which was not misleading or confusing
to the consumer shall be used.
5.1.4 There shall appear on the label either in conjunction with, or in
close proximity to, the name of the food, such additional words or
phrases as necessary to avoid misleading or confusing the consumer
in regard to the true nature and physical condition of the food
including the type of packing medium, style, and the condition or

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type of treatment it has undergone; for example: dried,

concentrated, reconstituted, smoked.
5.1.5 In the case of foods in which a component or ingredient that
consumers expect to be normally used or naturally present has been
substituted with a different component or ingredient, the labelling
shall include — in addition to the list of ingredients — a clear
indication of the component or the ingredient that has been used for
the partial or whole substitution next to the name of the product.

5.2 List of Ingredients:

5.2.1 All ingredients shall be listed in descending order of ingoing weight

(m/m) at the time of the manufacture of the food, except for single
ingredient foods.
5.2.2 Where an ingredient is itself the product of two or more ingredients,
such a compound ingredient shall be declared, as such, in the list of
ingredients, provided that it is immediately accompanied by a list,
in brackets, of its ingredients in descending order of proportion
(m/m). Where a compound ingredient (for which a name has been
established in a Codex standard or in national legislation)
constitutes less than 5% of the food, the ingredients, other than food
additives which serve a technological function in the finished
product, need not be declared.
5.2.3 The list of ingredients shall be headed or preceded by an appropriate
title which is consist of the term "Ingredient or Contents".
5.2.4 Food additives names or their international numerical codes, or
international classification system (ICS) number and its function
used in the product need to be declared as in item (5.2.9.2).
5.2.5 Any food product that contains ingredients causing hypersensitivity
and does not include enough information on its label declaring the
existence of hypersensitivity ingredients, are prohibited be
presented or marketed1). Names of materials and ingredients which
cause hypersensitivity shall be shown on food label by using the
words “contains …. causing hypersensitivity” or “may contain
traces of …. causing hypersensitivity”, such as:

1
This provision is mandatory and applicable to food menus served at food establishments subject to the scope
of the standard UAE.S 5040: Labeling Data on the Menus of Food Establishments

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5.2.5.1 Cereals containing gluten; i.e., wheat, barley, oats, rye, spelt or their
hybridized strains and products of these.
5.2.5.2 Crustacea and products of these.
5.2.5.3 Eggs and egg products.
5.2.5.4 Fish and fish products.
5.2.5.5 Peanuts, soybeans and products of these.
5.2.5.6 Tree nuts and nut products.
5.2.5.7 Milk and milk products (lactose included).
5.2.5.8 Sulfite in concentrations of 10 ppm or more (in ready for
consumption product)
5.2.5.9 Celery and its products
5.2.5.10 Mustard and its products
5.2.5.11 Sesame and its products
5.2.5.12 Mollusks and its products
5.2.5.13 Lupin and its products
5.2.5.14 Propolis (bee glue)
5.2.5.15 Royal jelly
5.2.5.16 Bee pollen
5.2.6 Added water shall be declared in the list of ingredients except when
the water forms part of an ingredient such as brine, syrup or broth
used in a compound food and declared as such in the list of
ingredients. Water or other volatile ingredients evaporated in the
course of manufacture need not be declared.
5.2.7 In case of dehydrated or condensed foods which are intended to be
reconstituted by the addition of water only, the ingredients shall be
listed in order of proportion (m/m) in the reconstituted product
provided that a statement such as “ingredients of the product when
prepared in accordance with the directions on the label” is included.
5.2.8 It shall be declared on the label in case of any food or food
ingredients obtained through biotechnology methods prescribed in
the GSO stated in item (2.11), and in the case of the products listed
in item (5.2.5) or any of their ingredients were obtained through
biotechnology methods.
5.2.9 A specific name shall be used for ingredients in accordance with the
provisions set out in item (5.1), except that:
5.2.9.1 General Names: Except for those ingredients listed in item (5.2.5),
and unless the general class name more informative, the following

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class names may be used:

General Class Name Class Names

5.2.9.1.1 Refined oils, other than olive oil The type of oil together with
either the term Vegetable or
Animal, qualified by the
term Hydrogenated or’
Partially-Hydrogenated, as
appropriate
5.2.9.1.2 Refined fats Type of the fat together with
either, the term Vegetable or
Animal, as appropriate
5.2.9.1.3 Starches, other than chemically Starch
modified starches
5.2.9.1.4 All species of fish and where the Fish
fish constitutes an ingredient of another food,
and provided that the labelling and
presentation of such food does not refer to a
specific species of fish
5.2.9.1.5 All types of poultry meat and Poultry Meat
where such meat constitutes an ingredient of
another food, and provided that the labelling
and presentation of such a food does not refer
to a specific type of poultry meat
5.2.9.1.6 All types of cheese and where the Cheese
cheese constitutes an ingredient of another
food, and provided that the labelling and
presentation of such food does not refer to a
specific type of cheese
5.2.9.1.7 All spices and its extracts not ‘Spice’, ‘spices’, or ‘mixed
exceeding 2% by weight, either singly or in spices’, as appropriate
combination in the food
5.2.9.1.8 All herbs or parts of herbs not ‘Herbs’ or ‘mixed herbs’, as
exceeding 2% by weight either singly or in appropriate
combination in the food
5.2.9.1.9 All types of gum ingredients used Gum Base
in the production of gum base from which

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General Class Name Class Names

chewing gum is made.
5.2.9.1.10 All types of sucrose Sugar
5.2.9.1.11 Anhydrous dextrose and dextrose Dextrose or Glucose
monohydrate
5.2.9.1.12 All types of caseinates Caseinates
5.2.9.1.13 Milk products containing a ‘Milk Protein’
minimum of 50% of milk protein (m/m) in
dry matter
5.2.9.1.14 Press, expeller or refined cocoa ‘Cocoa Butter’
butter
5.2.9.1.15 All crystallized fruit not exceeding ‘Crystallized Fruit’
10% of the weight of the food
5.2.9.1.16 Plant-based drinks (milk Beverage or Drink??
alternatives ) (almond, soy…)

5.2.9.2 The following names are used (or any other classification category
of the additive describes its function) beside specific name or
international number of the food additives permitted for use in the
standards:

- Acidity Regulators - Flour Treatment Agents

- Anticaking Agents - Foaming Agents

- Antifoaming Agents - Gelling Agents

- Antioxidants - Glazing Agents

- Bleaching Agent - Humectants

- Bulking Agents - Preservatives

- colour - Propellant

- Carbonating Agent - Raising Agents

- Colour Retention Agents - Sequestrant

- Emulsifiers - Stabilizers

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- Emulsifying Salts - Sweeteners

- Firming Agents -Thickeners

- Flavour Enhancers

5.2.9.3 The following class titles shall be used for food additives permitted
for use in foods:
 Flavour(s) and Flavouring(s): may be qualified by “natural”, “nature
identical” or “artificial” as appropriate.
 Modified Starch(es).
5.2.10 If a food additive belongs to more than one of the categories, the
classification that reflects particularly and more precisely the
function of the additive in the food shall be used.
5.2.11 Processing aids and carry-over of food additives:
5.2.11.1 A food additive carried over into a food in a significant quantity or
in an amount sufficient to perform a technological function in that
food (as indicated in the Standard referred to in the item (2.15)) as a
result of the use of raw materials or other ingredients in which the
additive was used shall be included in the list of ingredients.
5.2.11.2 A food additive carried over into foods at a level less than that
required to achieve a technological function, and processing aids,
are exempted from declaration in the list of ingredients (as indicated
in the Standard referred to in item (2.16)). The exemption does not
apply to food additives and processing aids listed in item (5.2.5).
5.2.12 The name of animal if the food item or one of its components
contain animal component shall be declared.
5.2.13 Warnings, guidelines and mandatory declarations must be made in
relation to each case as per the item (9) and according to the
requirements of this standard.

5.3 Nutritional labelling

The nutritional information shall be declared on the food labels as
prescribed in the standard referred to in item (2.4.)

5.4 Net Contents

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5.4.1 The net contents at the time of packing shall be declared in the
metric system as specified in the standard referred to in item (2.9), to
be declared within the Principal field of vision.
5.4.2 The net contents shall be declared by volume for liquid foods, by
weight for solid foods, or either by weight or volume for semi-solid
or viscous foods. Unit of measure codes must be used in the right
way.
5.4.3 Drained weight of food packed in liquid medium (weight of the
food after draining the liquid.) Liquid medium means water,
aqueous solutions of sugar and salt, fruit and vegetable juices in
canned fruits and vegetables only, or vinegar (either singly or in
combination.)
5.4.4 The net weight or volume of the container contents shall equal the
weight or volume of the packaged food when prepared and set at
25 C except the following cases:
5.4.4.1 For frozen food, the net volume or weight is specified at the
freezing point.
5.4.4.2 For refrigerated food, the net volume or weight is specified at a
temperature of 4 C.
5.4.5 The quantity of products in the containers shall be in accordance
with the standard mentioned in item (2.8).

5.5 Name and address

5.5.1 The name and address of the manufacturer, or the packer in case the
packer is not the manufacturer, shall be declared (in Arabic or in
English language).
5.5.2 The name of distributor, exporter, seller or importer may be written
(optional requirement).

5.6 Country of Origin

5.6.1 The country of origin of manufacture or production shall be
declared.
5.6.2 When a food undergoes processing in a second country which
changes its nature, the country in which the processing is performed
shall be considered to be the country of origin.
5.6.3 It is prohibited to mention on a product that has been packaged or
processed without changing its nature that it is produced by the

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country of origin, where a phrase can be declare that packaging and

processing has been completed by the packaging agency.

5.7 Expiration dates and Instructions for Storage and Use:

5.7.1 Without prejudice to the provisions of the standards mentioned in the
Complementary References item and the standard of each food
product, Expiration dates shall be declared in un-coded way
(Provided that these statements are accompanied by the date itself or
a reference to the place in which the date is indicated) as follows:
5.7.1.1 (Day-Month-Year) for food products with expiration period of less
than three months.
5.7.1.2 (Month-Year or Day-Month-Year) for food products with expiration
period of over three months (for the purpose of calculating the
expiration periods in case only the month and year are mentioned,
the last day of the month shall be considered to be as a production or
expiration date).
5.7.2 Without prejudice to the provisions of the standards indicated in item
(2.1) and item (2.2), any of the following words may be used to
express the expiration date:
5.7.2.1 Expiration Date.
5.7.2.2 Use by (consume before).
5.7.2.3 Valid for a period of (…) from date of production (valid until).
5.7.2.4 Best quality before …….
5.7.2.5 Sell by date (for food that their expiration period is over 3 months).
5.7.2.6 Recommended to be used (or consumed) before..... (The date of the
last recommended consumption).
5.7.3 Dates shall be engraved, embossed, printed or stamped by
irremovable ink directly on all containers or on their original label.
Dates shall be clear and readily legible by the consumer under
normal conditions of purchase and use such that no critical
information required under this Technical Regulation is concealed.
The use of symbols (in Arabic or English) such as (P) to clarify the
production or (E) to clarify the expiry is acceptable as long as the
listed date supports perceiving the intended meaning.
5.7.4 The expiration dates shall be declared on the product container in
un-coded numerical sequence, using the Arabic numerals as follows
(1, 2, 3, 4 etc.) and months names may be used.

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5.7.5 Without prejudice with what is stated in the provisions of the

standard referred to in item (2.2) and the standards relating to each
food product, And when the nature of food prevents growth
of microbes in it, which does not endanger consumer safety and does
not affect product quality (such as salt, acids), under specific and
declared storage conditions, and in case of products that clearly
show damage or decay when subjected to sensory observation by the
consumer at the point of sale, such as unprocessed fresh produce
displayed openly for the consumer, it is not required to mention the
expiration date. However, the date of production, harvest year and
packing date according to the nature of the product shall be declared
in the case of the following products:
 fresh fruits and vegetables, including tubers, which have not been
peeled, cut or similarly treated.
 bakers’ or pastry-cooks’ wares, which given the nature of their
content, are normally consumed within 24 hours of their manufacture.
 Vinegar packed in glass bottles.
 Non-iodized grade salt.
 Solid sugars.
 Chewing gum.
 Honey.
 Dry and dried legumes of all kinds, uncooked and unpacked, such as
peas, kidney beans, chickpeas, broad beans, lentils etc.
 Dried vegetables, medicinal plants and herbs, anise, chamomile,
clove, saffron etc.
 Loose tea.
 Unpacked dry cereals (rice- barley- oats- corn etc.).
 Whole spices and condiments.
 Liquid and dried glucose.
5.7.6 Any conditions related to storage shall be indicated on the product
label if the expiration date depends on the availability of these
conditions, and the conditions and storage period shall be clarified
for the products that can be stored by the consumer after the expiry
date, which is specified by the phrase "sold up to date ..."
5.7.7 Instructions for use, including reconstitution, where applicable, shall
be included on the label if that information are necessary to ensure
product safety and correct utilization of the food.
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5.7.8 When expiry date is affected by opening the package, the label
should indicate that the product is intended for use within a time
limit following opening of the package.
5.7.9 It is not permitted to declare the production and expiry dates on
additional stickers. Multiple production dates or expiry dates on a
single package are not allowed. It is not allowed to delete, alter or
manipulate either production or expiry dates.

5.8 Production (Batch) Lot Code

Each container shall be embossed with the batch number (lot) in a
coded manar or any other marks that cannot be removed.

5.9 Irradiated Foods

5.9.1 Food which has been treated with ionizing radiation shall carry a
written statement indicating that treatment in close proximity to the
name of the food. The use of the international food irradiation
symbol, as shown below, is mandatory, it shall be in close
proximity to the name of the food:

5.9.2 When an irradiated product is used as an ingredient in another food,

this shall be so declared in the list of ingredients.
5.9.3 When a single ingredient product is prepared from a raw material
which has been irradiated, the label of the product shall contain a
statement indicating the treatment.
6. Exemptions from Mandatory Labelling Requirements:
6.1 With the exception of spices and herbs, small units, where the largest
surface area is less than 10 cm², may be exempted from declaring the
list of ingredients, production lot number, instructions of use and
nutritional information except what is mentioned in item (5.2.5),
provided that all the information shall be written on the container of
those units including the batch number (lot) to extract the details.

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6.2 The following primary/raw material may be excluded in certain

conditions from the requirements of this Standard (unless otherwise
prescribed by the standard of the product):
 Raw food used in food manufacturing or catering purposes and not
intended for direct consumption or sale.
 Foods for special medical use for patients in health care institutions
which are not directly sold to consumers.
 Food intended for re-export outside the GCC countries.
 Large containers contents’ which are sold by weight, in other than
their original containers.

7. Presentation of Mandatory Information

7.1 General Requirements:
7.1.1 Labels in prepackaged foods shall be applied in such a manner that
they cannot be separated from the container.
7.1.2 Statements required to appear on the label shall be clear, prominent,
indelible and readily legible by the consumer under normal
conditions of purchase and use.
7.1.3 Where the container is covered by a wrapper, the wrapper shall carry
the necessary information or the label on the container shall be
readily legible through the outer wrapper or not obscured by it.
7.1.4 The name and net contents of the food shall appear in a prominent
position and in the same field of vision.
7.1.5 Shall not use any terminologies, symbols, marks, pictures or signs
that are offensive to religions or beliefs, or contradicts with the
cultural values and habits that are refused by culture or forbidden by
any other laws or standards.
7.1.6 If the label is in contact with the food, it shall not contain any
chemicals or otherwise. Ink used for labels must be food grade and
not subject to leaking. Food containers shall meet the requirements
set out in standards mentioned under item (2.5) and item (2.6.)

7.2 Language
7.2.1 Food labels, accompanies declaration shall be in Arabic and, where
one or more language(s) are used besides Arabic, all the information
provided in another language shall be identical to those written in
Arabic.

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7.2.2 If the information is stated in Arabic language in an additional

sticker on the original label, the following is required:
7.2.2.1 It shall be a one single sticker that meets all relevant requirements
provided in this standard and should be carried out by the producing,
manufacturing, importing or distributing entity only after obtaining
approval of competent authorities.
7.2.2.2 It shall not obscure any information required by this Technical
Regulation.
7.2.2.3 It shall not contain any statement in conflict with the original label.
7.2.2.4 It shall be irremovable under ordinary handling conditions of the
prepackaged food.

8. Optional Information
8.1 Any information or pictorial written, printed, or in graphic matter
may be displayed on the label provided that it is not in conflict with
the mandatory labelling requirements, or with the nutritional or
health claims standards mentioned in item (2.7) and (2.3), and not in
conflict with the provisions of this technical regulation.
8.2 When writing a description of product quality grades, they shall be
readily understandable and not be misleading or deceptive in any
way.
8.3 The label shall carry the trademark if deemed necessary.

9. The Requirements of Warning and Mandatory Advisory

Statements
In addition to those mentioned in other standards, the following
warnings and mandatory advisory statements must be declared on
the label:

Food Warning Statement

Food that has been increased Statement ‘packaged in a protective
suitability by some inert gases or atmosphere’ must be added
modification of gases.

Food containing quinine, such as ‘contains quinine’

tonic water
Food containing guarana or extracts ‘contains caffeine’
of guarana

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Food Warning Statement

Foods containing added phytosterols, - ‘With added plant sterols’ beside to
phytosterol esters the name of the food
- The amount of phytosterols, expressed
per 100 g or 100 ml of food
- A statement that the food is intended
exclusively for people who want to
lower their blood cholesterol level.
- A statement that patients on
cholesterol lowering medication
should only consume the product
under medical supervision.
- May not be nutritionally appropriate
for pregnant or breastfeeding women
and children under the age of 5 years.
- Advice that the food is to be used as
part of a balanced and varied diet,
including regular consumption of fruit
and vegetables to help maintain
carotenoid levels.
- A statement that the consumption of
more than 3 g/day of added plant
sterols should be avoided
Cereal-based beverages, where these Not suitable as a complete milk
foods contain no more than 2.5% replacement for children under the age
m/m fat and less than 3% m/m of five years.
protein, or less than 3% m/m protein
only.
Evaporated and dried products made Not suitable as a complete milk
from cereals, where these foods replacement for children under the age
contain no more than 2.5% m/m fat of five years.
and less than 3% m/m protein, or
less than 3% m/m protein only, as
reconstituted according to directions

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Food Warning Statement

for direct consumption.
Evaporated milks, dried milks and Not suitable as a complete milk food for
equivalent products made from soy children under the age of two years.
or cereals, where these foods contain
no more than 2.5% m/m fat as
reconstituted according to directions
for direct consumption.
Unpasteurized milk (raw) and Unpasteurized milk and unpasteurized
unpasteurized liquid dairy products liquid dairy products (not heat treated),
may contain harmful microbes.
Unpasteurized egg products Statement to the effect that the product is
unpasteurized and may contain harmful
microbes
Dietary supplements as vitamins and ‘consult a doctor before use’
minerals
Food packed in glass containers “Fragile,” or a sign indicating it
Container packed under pressure like - Do not spray on eyes and not to be
whipped cream containers. used by children unless under adult
supervision, or “keep away from the
reach of children under the age of six.”
- Store below 30°C.
- Do not puncture or expose to heat
Foods packed in chlorofluorocarbon Harmful to ozone layer
containers
Foods for special dietary needs Following statements shall be used:
“Food for special dietary use” or “food
for diabetic” or any other statement with
the same meaning
Food containing sweeteners or A statement shall be seated beside the
mixture of sweeteners and sugar product name indicating that it contains
sugar alternatives, using the same size of
the product name letters.
Products containing sucralose Temperature should not exceed 25 ⁰C
Aspartame “Not to be used by the phenylketonuria
patients” or “contains phenylalanine”
Mannitol “Excess consumption of 20g per day

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Food Warning Statement

may have a laxative effect”
Sorbitol or Xylitol “Excess consumption of 40g per day
may have a laxative effect”
Erythritol or Lactitol “Excess consumption may have a
laxative effect”

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Technical terms

Food additive ‫ﻣﻀﺎﻑ ﻏﺬﺍﺋﻲ‬

Food for catering purposes ‫ﺃﻏﺬﻳﺔ ﻣﺨﺼﺼﺔ ﻷﻏﺮﺍﺽ ﺍﻻﺳﺘﻬﻼﻙ ﺍﻟﻤﺒﺎﺷﺮ‬
Irradiation foods ‫ﺃﻏﺬﻳﺔ ﻣﻌﺎﻣﻠﺔ ﺑﺎﻹﺷﻌﺎﻉ‬
Date of minimum durability ‫ﺍﻟﺤﺪ ﺍﻷﺩﻧﻰ ﻟﻠﺼﻼﺣﻴﺔ‬
Label ‫ﺑﻄﺎﻗﺔ‬
Labeling ‫ﺑﻴﺎﻥ ﺇﻳﻀﺎﺣﻲ‬
Date of manufacture ‫ﺗﺎﺭﻳﺦ ﺍﻹﻧﺘﺎﺝ‬
Date of packaging ‫ﺗﺎﺭﻳﺦ ﺍﻟﺘﻌﺒﺌﺔ‬
Date of expiry ‫ﺗﺎﺭﻳﺦ ﺍﻧﺘﻬﺎء ﺍﻟﺼﻼﺣﻴﺔ‬
Lot identification ‫ﺩﻓﻌﺔ ﺍﻹﻧﺘﺎﺝ‬
Container ‫ﻋﺒﻮﺓ‬
Emulsifier agent ‫ﻣﺎﺩﺓ ﺍﺳﺘﺤﻼﺏ‬
Raising agent ‫ﻣﺎﺩﺓ ﺭﺍﻓﻌﺔ‬
Food ‫ﻣﺎﺩﺓ ﻏﺬﺍﺋﻴﺔ‬
Anti caking agent ‫ﻣﺎﺩﺓ ﻣﺎﻧﻌﺔ ﻟﻠﺘﻜﺘﻼﺕ‬
Anti foaming agent ‫ﻣﺎﺩﺓ ﻣﺎﻧﻌﺔ ﻟﻠﺮﻏﻮﺓ‬
Humectants ‫ﻣﺎﺩﺓ ﻣﺮﻁﺒﺔ‬
Processing aid agent ‫ﻣﺎﺩﺓ ﻣﺴﺎﻋﺪﺓ ﻓﻲ ﺍﻟﺘﺠﻬﻴﺰ‬
Foaming agent ‫ﻣﺎﺩﺓ ﻟﺘﻜﻮﻳﻦ ﺍﻟﺮﻏﻮﺓ‬
Colouring agent ‫ﻣﺎﺩﺓ ﻣﻠﻮﻧﺔ‬
Stabilizer ‫ﻣﺜﺒﺘﺎﺕ‬
Sweetener ‫ﻣﺤﻠﻴﺎﺕ‬
Antioxidant ‫ﻣﻀﺎﺩ ﺃﻛﺴﺪﺓ‬
Ingredient ‫ﻣﻜﻮﻥ‬
Best before ‫ﻳﻔﻀﻞ ﺍﺳﺘﺨﺪﺍﻣﻪ ﻗﺒﻞ‬
Acidity regulators ‫ﻣﻨﻈﻤﺎﺕ ﺣﻤﻮﺿﺔ‬
Modified starch ‫ﻧﺸﺎ ﻣﻌﺪﻝ‬
Sell by date ‫ﻳﺒﺎﻉ ﻗﺒﻞ ﺗﺎﺭﻳﺦ‬

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References

- GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED

FOODS,
- CXS 1-1985 Adopted in 1985. Amended in 1991, 1999, 2001, 2003, 2005,
2008 and 2010. Revised in 2018.
- GENERAL STANDARD FOR THE LABELLING OF FOOD ADDITIVES
WHEN SOLD AS SUCH, CODEX STAN 107-1981 Adopted in 1981.
Revision: 2016.
- Australia New Zealand Food Standards Code - PART 1.2 Labelling and other
information requirements.

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