Country-Specific Requirements: A Starting Guide

Country-Specific Requirements: A Starting Guide

Baklava Academy • Article 42 • Updated guide for importers, retailers, and hospitality brands.

Key takeaways

• Most problems are preventable: align label + docs + HS code before production.
• Country rules vary mainly on label language, allergens, nutrition format, and importer registrations.
• Use a “single source of truth” spec sheet to keep packaging, COA, and invoices consistent.
• Always validate with the importer/broker before printing thousands of boxes.

1) The five requirements that change by country

1. Label language + layout rules (what must be on-pack; font size/placement; sticker allowances).
2. Allergen declaration (wording, emphasis, “may contain” rules, nut specificity).
3. Nutrition panel format (mandatory fields, serving size conventions, units, rounding).
4. Date marking (best before vs expiry, required format, production date/lot code expectations).
5. Registrations/certificates (importer registration, facility registration, halal/health certificate requirements).

2) “Baseline” label elements (build once, then localize)

• Product name + clear variant (e.g., pistachio baklava)
• Net weight (and unit expectations)
• Ingredients list (descending order) + additives if applicable
• Allergen statement (nuts, dairy, gluten)
• Nutrition facts (per serving / per 100g as required)
• Best before / production date + lot/batch code
• Storage instructions (temperature/humidity guidance)
• Country of origin + manufacturer/exporter details
• Importer details (if required by destination)

3) Documents: what most brokers will ask for

• Commercial invoice (matching product names, HS codes, values, Incoterms)
• Packing list (carton counts, net/gross weights, pallet details)
• Certificate of origin (often requested; sometimes mandatory)
• Product spec sheet (ingredients, allergens, shelf life, storage)
• COA / lab tests (when required by buyer or authority)
• Health/Sanitary certificate (market-dependent)
• Halal certificate (market/buyer-dependent)

4) Common country “gotchas” (avoid these)

• Mismatch between label and invoice (product name, weight, ingredient terms).
• Wrong HS code or inconsistent HS across documents.
• Date format confusion (DD/MM vs MM/DD) leading to holds or relabeling.
• Missing importer details on-pack where required.
• Sticker relabeling rules (some markets allow it; some restrict it).

5) A simple workflow that works (export teams love this)

1. Pick destination + channel (retail vs hospitality vs e-comm).
2. Build a one-page compliance spec (label language, allergens, nutrition, date marking, required docs).
3. Get importer/broker sign-off on the spec.
4. Lock packaging artwork (or sticker plan if allowed) + finalize carton/pallet plan.
5. Pre-alert documents to broker before departure.

Copy/paste checklist

• Destination country: ________
• Required label language(s): ________
• Allergen statement wording approved (Y/N): ___
• Nutrition format approved (Y/N): ___
• Date marking format approved (Y/N): ___
• Importer details required on-pack (Y/N): ___
• Certificates required: CO / COA / Health / Halal / Other: ________
• HS code confirmed by broker (Y/N): ___
• Sticker relabeling allowed if needed (Y/N): ___

Related reads: Customs Clearance Basics for Food Imports • Shipping by Air vs. Sea • Export Packaging