Register each product variant (different flavor, size, packaging) in Dubai Municipality’s Food Import & Re-export System (FIRS/ZAD). Ensure your UAE importer has an active trade license with food import activity.
Commercial Invoice & Packing List (with HS codes).
Certificate of Origin (from Mexican Chamber of Commerce or authority). Health Certificate (from Mexico’s competent food authority).
Halal Certificate (if product contains meat, poultry, gelatin, enzymes in cheese, or other animal-derived ingredients).
Must be from an accredited certifier recognized by UAE.
Free Sale Certificate (sometimes requested, proving the product is legally sold in Mexico).
Analysis Report / Technical Datasheet (ingredients, nutritional values, additives, shelf life). Bill of Lading / Airway Bill for the shipment.
Must be printed (not stickered) and in Arabic or Arabic + English.
Product name (common name, not just brand).
Ingredients list (descending order by weight).
Additives clearly identified (e.g. “Preservative (E211 – Sodium Benzoate)”).
Net weight or volume (metric units only).
Nutritional facts panel (energy, fat, protein, carbs, sugar, salt – per 100g/ml).
Allergen declaration (e.g. “Contains wheat, milk, soy”).
Storage instructions (e.g. “Keep refrigerated at 0–5 °C”).
Manufacturer’s name and address (Mexico).
Importer’s name and address (UAE).
Country of origin: “Product of Mexico”.
Production date & expiry / best-before date (dd/mm/yyyy format).
Batch / lot number for traceability.
Must be sealed, tamper-proof, and durable.
No religious symbols, alcohol references (unless declared in special cases like cooking sauces, which are usually restricted). Nutritional and date info must be non-removable and legible.
Ensure additives comply with UAE standards (Codex Alimentarius usually followed, but some colorants and preservatives are restricted).
Products may be sampled and tested at Dubai entry for microbiology, heavy metals, pesticide residues, and additives.
Shelf life must be reasonable for the product type (e.g. tortillas 6–12 months frozen, sauces 12–24 months sealed).
Tortillas & Baked Goods: Must list flour type (wheat, corn), possible allergens (gluten).
Salsas & Hot Sauces: Declare preservatives, acidity regulators (citric acid, vinegar). Check if chili colorants (like Sudan dyes – banned) are absent.
Cheese & Dairy-based sauces: Halal rennet required. Animal rennet without halal certification will be rejected.
Beans / Pulses: Need clear cooking/storage instructions if canned.
Meat-containing fillings (tamales, frozen burritos): Require halal certification and stricter veterinary health certificate.