-------------------------------------------------------------------------------- Document ID : DAB-KB-IMPORT-US-001 Title : Importing Food to the United States — Knowledge Base SOP Version : 1.2 Status : ACTIVE Date Created : 2026-04-29 Prepared by : PYB / Daralbeida Style : BPGP Department : OPS Classification: Internal Related Docs : DAB-SOP-SOURCING-001-Rev1; DAB-BP-4-1-v2; : DAB-FSVP-001; DAB-SQP-001 -------------------------------------------------------------------------------- OUTLINE ------- 1. Purpose and Scope 2. Regulatory Bodies 2.1 FDA (Food and Drug Administration) 2.2 USDA (United States Department of Agriculture) 2.3 Moroccan Institutional Counterparts — ONSSA and Morocco Foodex 2.4 ONSSA Health Certificate for Export — Sanitary Certification Procedure (DARM) 2.5 ONSSA Document Framework — Three Instruments, Three Timescales 3. Foreign Supplier Verification Program (FSVP) 3.1 Qualified Individual Requirement 3.2 Hazard Analysis 3.3 Foreign Supplier Evaluation 3.4 Verification Activities 3.5 Corrective Actions 4. Product Classification 4.1 Fermented Foods 4.2 Acidified Foods 4.3 Low-Acid Canned Foods (LACF) 5. Facility and Entry Requirements 5.1 Food Facility Registration (FFRM) and DUNS Number 5.2 U.S. Agent for Foreign Facilities 5.3 FCE and SID Filing 5.4 Prior Notice of Shipments 6. Olive-Specific Regulations (USDA Section 8e) 6.1 Variety Groups 1 and 2 6.2 Minimum Size and Quality Requirements 6.3 USDA Inspection Certificates 6.4 Pesticide Residue Limits — Chlorpyrifos and Dimethoate 7. Key Regulatory References 8. Document Control ================================================================================ 1. PURPOSE AND SCOPE ================================================================================ This SOP provides a structured reference for any Daralbeida principal, agent, or contractor involved in importing food products into the United States. It documents the federal regulatory framework, institutional actors, procedural requirements, and product-specific rules that govern the import process. This document applies to all Daralbeida import activities, with emphasis on extra virgin olive oil and any associated food product sourced from Morocco. It is intended to serve as an internal knowledge base reference — not a substitute for qualified legal or regulatory counsel. ================================================================================ 2. REGULATORY BODIES ================================================================================ -------------------------------------------------------------------------------- 2.1 FDA — Food and Drug Administration -------------------------------------------------------------------------------- The FDA oversees the vast majority of food imported into the United States. Its primary legislative framework is the Food Safety Modernization Act (FSMA), which shifted federal focus from responding to foodborne illness to preventing it. Key FDA Programs and Rules Relevant to Import: a) Food Safety Modernization Act (FSMA) - Places compliance responsibility on the importer, not the foreign facility. - Requires importers to verify that foreign-produced food meets applicable U.S. safety standards. b) Foreign Supplier Verification Programs (FSVP) - Mandatory for most importers of human food. - Requires documented, risk-based verification of foreign supplier practices. - See Section 3 for full FSVP procedures. c) Preventive Controls for Human Food (21 CFR 117) - Registered food facilities must maintain a written Food Safety Plan. - Plan must include hazard analysis and risk-based preventive controls. d) Acidified and Low-Acid Food Regulations - 21 CFR 113 governs Low-Acid Canned Foods (LACF). - 21 CFR 114 governs Acidified Foods. - Both require strict manufacturing controls and FDA process registration to prevent Clostridium botulinum toxin formation. -------------------------------------------------------------------------------- 2.2 USDA — United States Department of Agriculture -------------------------------------------------------------------------------- The USDA's Agricultural Marketing Service (AMS) regulates commercial quality, grade, and size of specific imported commodities — including certain olives — to ensure fair market competition and equivalence with domestic standards. Key USDA Programs: a) Agricultural Marketing Service (AMS) - Administers marketing programs and commodity quality standards. b) Section 8e Quality Standards - Mandates that specific imported commodities meet the same grade, size, quality, and maturity standards as domestic products under Federal marketing orders. - Covered commodities include: certain olives, tomatoes, avocados, and other listed agricultural goods. c) Canned Ripe Olive Regulations - Specific grading criteria covering color, character, and absence of defects for ripe olives. d) Pesticide Residue Limits (MRLs) - Enforced jointly with the EPA. - U.S. MRLs apply regardless of limits permitted in the exporting country. -------------------------------------------------------------------------------- 2.3 Moroccan Institutional Counterparts — ONSSA and Morocco Foodex -------------------------------------------------------------------------------- Moroccan export clearance must be secured before goods depart the port of Casablanca. Two primary Moroccan agencies are involved. a) ONSSA — Office National de Sécurité Sanitaire des Produits Alimentaires - The primary Moroccan authority for sanitary safety of plants, animals, and food products. - ONSSA certification confirms that extraction, processing, and bottling facilities comply with Moroccan national health standards. - ONSSA documentation serves as a foundational reference for FDA foreign facility scrutiny. b) Morocco Foodex (EACCE) — Etablissement Autonome de Contrôle et de Coordination des Exportations - Responsible for technical control of all Moroccan agricultural exports. - Verifies that labeling, packaging, and commercial quality of goods meet the destination country's requirements. - Issues the export certificates required for international trade and trans-Atlantic logistics. -------------------------------------------------------------------------------- 2.4 ONSSA Health Certificate for Export — Sanitary Certification Procedure Responsible entity: Daralbeida Maroc SARL (DARM) Track: Blanket pre-shipment package — not shipment-synced -------------------------------------------------------------------------------- The ONSSA health certificate (Certificat Sanitaire à l'Exportation) is a mandatory Moroccan export document for plant-origin food products. It certifies that the product has passed documentary, identity, physical, and analytical controls conducted by ONSSA or its delegated regional authority (DCQ — Direction du Contrôle de la Qualité). It is not obtained per shipment. It is obtained per production lot or campaign and held as part of the standing export dossier. No shipment may depart without a valid, unexpired certificate on file. DARM is the filing entity. The certificate is obtained by DARM as the registered aggregator-exporter, citing the producer's ONSSA registration number and facility agrément in the application dossier. The producer does not file independently. The five-step control sequence is as follows. STEP 1 — Application Filing (Dépôt de la demande) DARM submits the application to the competent ONSSA regional directorate or DCQ office. For shipments departing via Casablanca, the Casablanca port DCQ authority is the relevant filing point. The application dossier includes: - DARM commercial registration - Producer ONSSA agrément number - Product description (EVOO, Picholine Marocaine, cold-pressed) - Lot reference and volume - Destination country (United States) - Packaging specification (bottle format, closure type) Application must be filed in advance of intended shipment. Allow a minimum of 10 working days from submission to certificate issuance. DARM's Morocco field operations function owns the submission calendar and is responsible for initiating this process at the start of each production campaign. STEP 2 — Documentary Control (Contrôle documentaire) ONSSA verifies the completeness and validity of the submitted dossier. Documents reviewed include: - Producer ONSSA agrément (current and verifiable on onssa.gov.ma) - Mill processing records - Internal CDR OxiTester Gate 1 results - Packing list - Lot identification records Any gap in documentation halts the procedure. DARM is responsible for ensuring all documents are current before submission. Incomplete dossiers are returned without prejudice but restart the clock. STEP 3 — Identity Control (Contrôle d'identité) ONSSA or DCQ inspectors verify that the physical product matches the declared description — variety, volume, packaging format, labeling, and lot markings. Discrepancies between the declared product and the product presented for inspection result in suspension of the procedure. DARM's Morocco field operations function must be present or available at the inspection facility during this step. Do not present product that has not been fully prepared for export — labels applied, induction seal confirmed, lot markings visible. STEP 4 — Physical Control (Contrôle physique) Inspectors conduct a physical examination of the product and packaging. This covers: - Bottle integrity (no cracks, chips, or deformation) - Closure seal (induction liner confirmed) - Label compliance (mandatory fields present and legible) - Absence of visible defects or contamination - Consistency of the lot (uniformity across sampled units) Product presented for this inspection must be in final export-ready condition: induction sealed, labeled, FNSKU labeled if at-source labeling applies, and packed in export cartons. Any unit failing physical inspection disqualifies the affected sub-lot pending re-examination. STEP 5 — Analytical Control (Contrôle analytique) ONSSA takes representative samples from the lot for laboratory analysis. Samples are forwarded to an ONSSA-accredited laboratory. Analysis covers sanitary safety parameters applicable to plant-origin food products destined for export. IMPORTANT — INDEPENDENT TRACK: This analytical control is a separate and independent regulatory compliance track from the Daralbeida two-gate quality system. It must not be conflated with, or substituted by, either Gate 1 (CDR OxiTester) or Gate 2 (Eurofins CAL). The three tracks serve distinct purposes: - CDR OxiTester Gate 1 — Internal pre-shipment quality threshold (DARM) - Eurofins Gate 2 — US-side quality verification (Certificate of Analysis for FDA and marketing claims) - ONSSA analytical — Moroccan regulatory sanitary clearance for export All three must be completed independently. Do not present Eurofins results to ONSSA as a substitute for its own sampling procedure. ONSSA's sampling is conducted by its own inspectors using its own accredited laboratory network. CERTIFICATE ISSUANCE AND VALIDITY Upon successful completion of all five steps, ONSSA issues the health certificate. DARM retains the original. A certified copy is included in the shipment documentation package for each outbound shipment alongside: - Phytosanitary certificate (ONSSA, per shipment) - Certificate of Origin (Moroccan Chamber of Commerce) - Certificate of Analysis (Eurofins Gate 2) - Export license (ADII) - VoC certificate (MCINET / Intertek) Minimum retention: 3 years, per Daralbeida record retention policy. FILING TRIGGER AND RENEWAL The health certificate must be initiated at the start of each new production campaign, or upon any change in producer, processing facility, or product specification. It is not re-obtained per individual shipment, but must be current and valid at the time of each departure. DARM's Morocco field operations function owns the renewal calendar. Any campaign producing product intended for US export must have an active health certificate on file before the first unit is committed to the shipment. -------------------------------------------------------------------------------- 2.5 ONSSA Document Framework — Three Instruments, Three Timescales -------------------------------------------------------------------------------- ONSSA issues three distinct documents relevant to Daralbeida export operations. They are not interchangeable and they do not substitute for one another. Each operates on a different timescale and serves a different function. a) ONSSA Agrément (Facility Registration) What it is: The processing mill's license to operate as a food-grade extraction, processing, and export-eligible facility under Moroccan law. Who holds it: The producer or mill. Not DARM. Timescale: Permanent, unless revoked. Not renewed on a fixed cycle, but must be verified as current before each campaign. DARM's obligation: Cross-check the agrément number against the official ONSSA approved establishment list (onssa.gov.ma) for every contracted producer before the campaign begins. An expired or unverifiable agrément is an eliminatory disqualifier under DAB-SOP-SOURCING-001. No agrément, no contract, no shipment. b) Health Certificate — Certificat Sanitaire à l'Exportation What it is: Sanitary clearance of the production lot. Confirms that the product has passed the five-step ONSSA control sequence (see §2.4). A government attestation that the lot is safe for human consumption and compliant with Moroccan export sanitary standards. Who files it: DARM, as the registered aggregator-exporter, on behalf of the contracted producer. Timescale: Per production campaign or lot. Blanket instrument — not re-obtained per individual shipment. Must be current and valid at the time of each departure. DARM's obligation: Initiate at the start of each new campaign. Renew upon any change in producer, facility, or product specification. Own the renewal calendar. No shipment departs without a valid certificate on file. c) Phytosanitary Certificate What it is: A plant health clearance declaration issued by ONSSA DCQ at the Casablanca port directorate at the time of loading. It certifies that the specific shipment in the specific container is free from regulated pests, diseases, and plant health hazards, as required under both Moroccan export law and US import requirements (USDA APHIS / CBP). Who files it: DARM or its freight forwarder, per shipment. Timescale: Per shipment. Issued at loading. Travels with the container to the US port of entry. CBP will not release the shipment without it. DARM's obligation: Coordinate issuance with the freight forwarder as part of the standard export documentation package for every outbound container. It is the only ONSSA document that is shipment-synced. SUMMARY TABLE Instrument Held by Timescale Filed by ---------------------- ------------ ---------------- ------------------- ONSSA Agrement Producer Permanent* Producer (verified by DARM) Health Certificate DARM Per campaign DARM Phytosanitary Cert. DARM / FF Per shipment DARM / forwarder * Verified by DARM before each campaign against onssa.gov.ma. FF = Freight Forwarder. None of these three documents substitutes for another. All three must be in order before any shipment is committed to departure. ================================================================================ 3. FOREIGN SUPPLIER VERIFICATION PROGRAM (FSVP) ================================================================================ The FSVP is a mandatory FDA program requiring importers to implement documented, risk-based procedures to verify foreign suppliers meet U.S. food safety standards. -------------------------------------------------------------------------------- 3.1 Qualified Individual Requirement -------------------------------------------------------------------------------- The FSVP must be developed and applied by a Qualified Individual (QI). The QI must possess the education, training, experience, or a combination of these, sufficient to: - Perform FSVP activities competently. - Read and understand food safety plans, hazard analyses, and audit reports. - Communicate effectively with the foreign supplier (bilingual capability may be necessary depending on source country). The Qualified Individual may be the importer themselves or a designated agent. -------------------------------------------------------------------------------- 3.2 Hazard Analysis -------------------------------------------------------------------------------- Importers must evaluate both the food product and the foreign supplier to identify known or reasonably foreseeable hazards. Three categories of hazards must be assessed: a) Biological Hazards - Pathogens including: Salmonella, Listeria monocytogenes, Clostridium botulinum. b) Chemical Hazards - Pesticide residues (see Section 6.4 for olive-specific limits). - Heavy metals. - Radiological hazards. - Natural toxins (e.g., mycotoxins). - Unapproved food additives or color additives. c) Physical Hazards - Foreign objects such as glass fragments, metal shards, or bone. - Packaging-derived contamination. -------------------------------------------------------------------------------- 3.3 Foreign Supplier Evaluation -------------------------------------------------------------------------------- Importers must evaluate the performance of foreign suppliers, and the risk posed by the food, before first import and periodically thereafter. Evaluation factors include: - The food and its susceptibility to hazards. - The supplier's food safety practices and compliance history. - Applicable food safety regulations of the source country. - Whether the supplier holds relevant certifications (e.g., ONSSA agrément, ISO 22000, BRC). - Audit results, inspection records, and third-party certifications. For Daralbeida, the ONSSA agrément status of the processing mill is the eliminatory criterion in supplier qualification. No producer without a current, verifiable ONSSA agrément proceeds to contract. -------------------------------------------------------------------------------- 3.4 Verification Activities -------------------------------------------------------------------------------- The FSVP requires importers to implement one or more verification activities sufficient to provide adequate assurance that the supplier is producing food in a manner that satisfies U.S. safety standards. Acceptable verification activities include: a) Onsite Audits - Preferred for high-risk products or suppliers with no US import history. - Must be conducted by a qualified auditor. b) Sampling and Testing - Representative sampling of food at the supplier's facility. - Laboratory testing by an accredited laboratory. c) Review of Supplier Food Safety Records - Includes internal audit logs, corrective action records, and regulatory inspection results. d) Third-Party Certifications - GFSI-recognized certification schemes (e.g., SQF, BRC, FSSC 22000) may partially satisfy verification requirements. For Daralbeida, the Eurofins Gate 2 Certificate of Analysis is the primary verification instrument. It is supplemented by the ONSSA agrément on file and the CDR OxiTester Gate 1 field records maintained by DARM. -------------------------------------------------------------------------------- 3.5 Corrective Actions -------------------------------------------------------------------------------- When verification activities reveal that a supplier is not producing food in compliance with applicable standards, the importer must: - Discontinue use of the supplier until the issue is resolved. - Investigate the root cause of the non-conformance. - Document corrective actions taken. - Reassess the FSVP as appropriate. Under Daralbeida's producer tiering system, a verified non-conformance moves the producer to WATCHLIST or NOT QUALIFIED status, triggering the corrective action and reassessment protocol under DAB-SOP-SOURCING-001. ================================================================================ 4. PRODUCT CLASSIFICATION ================================================================================ -------------------------------------------------------------------------------- 4.1 Fermented Foods -------------------------------------------------------------------------------- Fermented foods are foods produced through controlled microbial activity. Examples include: fermented vegetables, cheese, yogurt, and fermented fish products. Extra virgin olive oil is not a fermented food. This category does not apply to Daralbeida's core product. It is documented here for completeness. -------------------------------------------------------------------------------- 4.2 Acidified Foods -------------------------------------------------------------------------------- Acidified foods are low-acid foods to which acid or acid foods have been added to achieve a final equilibrium pH of 4.6 or below and a water activity above 0.85. Examples include: pickled vegetables, relishes, and certain sauces. Extra virgin olive oil is not an acidified food. This category does not apply to Daralbeida's core product. It is documented here for completeness. -------------------------------------------------------------------------------- 4.3 Low-Acid Canned Foods (LACF) -------------------------------------------------------------------------------- Low-acid canned foods are thermally processed foods packaged in hermetically sealed containers with a final equilibrium pH above 4.6 and a water activity above 0.85. Examples include: canned tomatoes, canned vegetables, canned meats. Extra virgin olive oil in a sealed glass bottle does not meet the LACF definition. LACF regulations (21 CFR 113) do not apply to Daralbeida's core product. ================================================================================ 5. FACILITY AND ENTRY REQUIREMENTS ================================================================================ -------------------------------------------------------------------------------- 5.1 Food Facility Registration (FFRM) and DUNS Number -------------------------------------------------------------------------------- Any facility that manufactures, processes, packs, or holds food for consumption in the United States must register with the FDA under 21 CFR Part 1, Subpart H. Requirements: - Registration must be completed before the facility begins operations or before food is imported from that facility. - Facilities must renew registration biennially during the October–December registration window in even-numbered years. - Each registered facility receives a unique FDA Facility Establishment Identifier (FEI) number. For Daralbeida, the Moroccan processing mill and bottling facility must hold a current FDA registration. DARM is responsible for confirming and maintaining this registration as part of supplier qualification. A DUNS (Data Universal Numbering System) number issued by Dun & Bradstreet may be required for certain FDA filings and federal procurement processes. -------------------------------------------------------------------------------- 5.2 U.S. Agent for Foreign Facilities -------------------------------------------------------------------------------- Foreign food facilities registered with the FDA must designate a U.S. Agent pursuant to 21 CFR 1.227. The U.S. Agent: - Must reside or maintain a place of business in the United States. - Serves as the primary FDA contact for the foreign facility. - Receives communications from FDA on the facility's behalf. - Must be available 24 hours a day, 7 days a week. For Daralbeida, Daralbeida Brands LLC (the US operating entity) serves as the designated FDA U.S. Agent for Daralbeida Maroc SARL and its contracted processing facility, per the entity structure established in DAB-BP-4-3. -------------------------------------------------------------------------------- 5.3 FCE and SID Filing -------------------------------------------------------------------------------- Facilities that manufacture thermally processed low-acid or acidified foods must register their processes with the FDA. - FCE (Food Canning Establishment) number — issued to the registered facility. - SID (Scheduled Identifier) — specific to each product process filed with FDA. Requirements: - Each unique process and product formulation requires its own SID. - FCE and SID must be on file before the product can be imported. - Shipments arriving without a valid FCE and SID on file will be automatically detained by FDA and CBP. Note: As established in Section 4, extra virgin olive oil does not fall within the LACF or acidified food classifications. FCE and SID filing is therefore not required for Daralbeida's core product. This section is retained for reference in the event of future product line expansion into adjacent categories. CRITICAL: Shipments arriving at a U.S. port of entry without a valid FCE and SID on file will be automatically detained by FDA/CBP. Resolution requires either re-export or destruction of detained goods. -------------------------------------------------------------------------------- 5.4 Prior Notice of Shipments -------------------------------------------------------------------------------- FDA Prior Notice is mandatory before food arrives at any U.S. port of entry. Submission requirements: - Must be submitted electronically via the FDA Prior Notice System Interface (PNSI) or through the CBP Automated Broker Interface (ABI). - Must be submitted within the required timeframe before arrival: - By land: minimum 2 hours before arrival. - By air: minimum 4 hours before arrival. - By sea: minimum 8 hours before arrival. Information required in Prior Notice: - Description of the food item. - Name and address of the manufacturer. - Name and address of the shipper. - Name and address of the importer. - Port of arrival and anticipated arrival date and time. - Country of origin. - FDA facility registration number of the foreign facility. Prior Notice allows FDA and CBP to target high-risk shipments for physical inspection before or upon arrival. ================================================================================ 6. OLIVE-SPECIFIC REGULATIONS — USDA SECTION 8e ================================================================================ Section 8e of the Agricultural Marketing Act requires that certain imported commodities — including table olives — meet the same quality and size standards as domestic products regulated under Federal marketing orders. -------------------------------------------------------------------------------- 6.1 Variety Groups 1 and 2 -------------------------------------------------------------------------------- USDA AMS classifies imported olives into two variety groups that determine which grading matrix applies. a) Variety Group 1 — Large Varieties - Includes cultivars that naturally grow larger (e.g., Ascolano, Barouni, Sevillano). - Subject to size and quality standards calibrated for large-variety olives. b) Variety Group 2 — Small Varieties - Includes smaller cultivars (e.g., Manzanillo, Mission). - Subject to size and quality standards calibrated for small-variety olives. The applicable variety group must be identified before shipment, as it governs the grading matrix applied by inspectors at the port of entry. -------------------------------------------------------------------------------- 6.2 Minimum Size and Quality Requirements -------------------------------------------------------------------------------- Imported table olives must meet USDA minimum standards for: a) Sizing - Measured in olives per pound. - Minimum count per pound varies by variety group and designated grade. b) Quality - Color consistency across the lot. - Absence of blemishes, soft spots, and mechanical damage. - Firmness within grade-specified parameters. Non-compliant shipments are subject to: - Re-exportation at importer's expense. - Destruction under USDA supervision. - Diversion to non-human consumption pathways (if eligible). -------------------------------------------------------------------------------- 6.3 USDA Inspection Certificates -------------------------------------------------------------------------------- To gain entry into U.S. commerce, imported table olives must obtain a USDA Inspection Certificate. Process: 1. Upon arrival, USDA inspectors physically sample the shipment using statistically validated sampling models. 2. Inspectors apply the visual and physical grading matrix for the applicable variety group and product type. 3. If the shipment passes, the USDA Inspection Certificate is issued. 4. CBP uses the certificate as authorization to release the goods. Without a valid USDA Inspection Certificate, CBP will not release the shipment. -------------------------------------------------------------------------------- 6.4 Pesticide Residue Limits — Chlorpyrifos and Dimethoate -------------------------------------------------------------------------------- U.S. MRLs (Maximum Residue Limits) apply to all imported olives regardless of the pesticide regulations in the country of origin. Two compounds require particular attention. a) Chlorpyrifos - The EPA has revoked ALL tolerances for chlorpyrifos on food in the United States. - Any detectable residue of chlorpyrifos on imported olives will result in immediate rejection at the port of entry. - Zero-tolerance standard — no acceptable level exists. b) Dimethoate - Commonly used in olive production to combat the olive fruit fly. - Dimethoate may be legally applied in the country of origin (including Morocco) but the product must conform to U.S. EPA MRL standards to enter U.S. commerce. - The importer is responsible for confirming pre-export laboratory results demonstrate compliance with the applicable U.S. MRL. ACTION REQUIRED: Obtain pesticide residue laboratory analysis (Certificate of Analysis from an accredited laboratory) before each shipment to confirm compliance. Eurofins (via oliveoiltest.com) is the recommended laboratory channel for Daralbeida. ================================================================================ 7. KEY REGULATORY REFERENCES ================================================================================ Federal Register / CFR: - 21 CFR 1 — General FDA administrative provisions - 21 CFR 1.500 — FSVP regulations - 21 CFR 113 — LACF / thermally processed low-acid foods - 21 CFR 114 — Acidified foods - 21 CFR 117 — Current Good Manufacturing Practices / Food Safety Plans - 21 CFR 1.280 — Prior notice of imported food - 7 CFR Part 932 — Table olives marketing order - Section 8e, Agricultural Marketing Act Federal Agencies: - FDA (Food and Drug Administration) — www.fda.gov - USDA AMS — www.ams.usda.gov - EPA (pesticide tolerances) — www.epa.gov/pesticide-tolerances - CBP (Customs and Border Protection) — www.cbp.gov Moroccan Agencies: - ONSSA — www.onssa.gov.ma - Morocco Foodex (EACCE) — www.eacce.org.ma - Interprolive — www.interprolive.org.ma Daralbeida Laboratory Reference: - Eurofins / Olive Oil Testing — www.oliveoiltest.com ================================================================================ ================================================================================ GLOSSARY ================================================================================ Agrement sanitaire Moroccan health license issued by ONSSA to food production facilities. Mandatory for all Daralbeida suppliers. Any producer without a current, unrevoked agrement is immediately disqualified. DARM Daralbeida Maroc SARL. Morocco operating entity. Executes all Morocco-side supply chain and compliance activities. Daralbeida Brand name of the premium Moroccan EVOO venture. Always one word. USPTO trademark application filed, Class 29. EVOO Extra Virgin Olive Oil. Highest IOC grade. FFA 0.8% maximum, cold-extracted without chemical processing. FSVP Foreign Supplier Verification Program. FDA-mandated program requiring US importers to verify foreign food suppliers. Daralbeida Brands LLC is the FSVP program owner. MAFTA Morocco-America Free Trade Agreement. Grants Moroccan-origin EVOO zero import duty under HTS 1509.10.4000. ONSSA Office National de Securite Sanitaire des Produits Alimentaires. Moroccan food safety authority. Issues agrements sanitaires. Prior Notice Mandatory FDA notification before any food arrives at a US port. Filed via the FDA Prior Notice System Interface (PNSI). 8. DOCUMENT CONTROL ================================================================================ SOP ID: DAB-KB-IMPORT-US-001 Version: 1.2 Effective Date: April 29, 2026 Author: Daralbeida Operations Review Cycle: Annual or upon material regulatory change Next Review: April 2027 Revision History: ----------------------------------------------------------------------- Ver Date Author Summary of Changes ----------------------------------------------------------------------- 1.0 April 28, 2026 Operations Initial issue 1.1 April 29, 2026 Operations Added §2.4 — ONSSA health certificate procedure (DARM); five-step sanitary certification sequence, blanket package track, independent QC track note, certificate validity and renewal protocol 1.2 April 29, 2026 Operations Added §2.5 — ONSSA document framework; three-instrument taxonomy (agrément, health certificate, phytosanitary certificate); timescales, filing responsibilities, and summary table; phytosanitary certificate rationale documented; outline updated ----------------------------------------------------------------------- This document is part of the Daralbeida Knowledge Base. File reference: DAB-KB-IMPORT-US-001.txt ================================================================================ END OF DOCUMENT ================================================================================