Israel - Certification Requirements

Last update: May 1, 2011

Acts and Regulations

Israel Public Health Regulations (1970).

Labelling :

Labels for fish products must include, in both Hebrew and English, the name of the product, the name of the fish from which the product was prepared, the name and address of the producer, the name and address of the importer, and the word "KOSHER" if the owner or importer is in possession of a certificate from the Chief Rabbinate of Israel, or the words "NOT KOSHER" if the producer or importer is not in possession of such a certificate.

All manufactured and processed foods must be labelled with nutritional information according to guidelines set by the Israeli Health Ministry. Unprocessed fish is exempt from this requirement. Exporters should consult with their importers for further details concerning Israeli labelling requirements.

Tolerances or Guidelines

TBA (value):	2.5
TVBN:	30 mg/100 g
Mercury:	1.0 ppm
Histamine:	200 ppm

Certification Requirements

Fish imports must be accompanied by a Certificate of Origin and Hygiene (FP 1404 (11/91)) with the following statements added:

"Based on analysis of samples randomly selected from the lot, the average TVBN content has been determined to be less than 30 mg/100g"; and

"The fish/fish product is acceptable for human consumption."