11.7.3 Singapore

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

11.7.3.1 General information

A permit from the Agri-food & Veterinary Authority of Singapore (AVA) is required for the importation of meat products into Singapore.

Meat products are subject to microbiological testing upon arrival in Singapore. Details that are available have been provided to each Area Office. The Area Offices can be contacted for further information.

Singapore has specific marking and labelling requirements. These can be obtained from the Agri-food & Veterinary Authority of Singapore. It is the responsibility of the exporter to ensure that these requirements are met.

Exportation of Moisture Infused Pork (MIP) to Singapore is allowed. Specific requirements apply to chilled pork. One of these requirements is that the chilled pork must be derived from gilts and castrates which have not been treated with nitrofurans and porcine somatotrophin. The latter requirement is fulfilled on the basis of assurances provided by the CFIA that these substances are not allowed for veterinary treatment of food animals in Canada. The requirements over and above Canadian requirements are listed in subsection 11.7.3.2 below.

11.7.3.2 Import prohibitions or restrictions

  1. The following products are not admitted in Singapore:
    1. meat products frozen for more than six months.
  2. Meat and Meat Products:
    1. Singapore authorities have adopted Codex Alimentarius Maximum Residue Limits (MRLs) for ractopamine in beef and pork. These limits are applicable to frozen, chilled and processed products.

    Note: Other beta-agonists including Zilpaterol are not allowed in meat products exported to Singapore.

  3. Chilled pork:

    The additional requirements are as follows:

    1. Meat from boars or ridglings is not allowed to be exported (MOP 11.6.5).
    2. Singapore authorities accept the use of chlorine on pork carcasses only, as per specifications of the MOP, Chapter 17. Chlorine is not permitted by Singapore authorities for application on cuts of meat. For other antimicrobial agents please see section (e) on use of antimicrobial agents on meat and poultry carcasses.
    3. Packaging requirements: processing and packaging of meat products must ensure an extended shelf life (at least 6 weeks) for the products. The operator will have to provide a letter guaranteeing that the production is done under strict hygienic conditions, that the product is vacuum packed (or otherwise packed, e.g., controlled atmosphere), and has a shelf life of at least 6 weeks for sea shipment. Shelf life for vacuum packed chilled pork that is transported by air should be at least 3 weeks.
    4. In case of Moisture Infused Pork (MIP), the shelf-life for MIP must be up to 14 days from the date of packaging and must be declared on labels. Product must be pre-packed and properly labeled as "moisture-infused pork" both on the outer carton and individual retail packs. The net weight of the product must be declared. Production and expiry dates must be declared on labels.

    Written procedures to meet the above requirements must be developed and implemented by the operator and verified on an ongoing basis by the plant's quality control. The inspection staff is responsible for monitoring the operator's controls to ensure that only products meeting Singapore requirements are certified for export.

  4. Beef products (see also Annex F for specific requirements):

    Following conditions apply:

    1. A) Deboned beef cuts from cattle of all ages and bone-in beef cuts from cattle under 30 months of age (excluding any mechanically separated (MSM)/ recovered (MRM) meat, processed meat products and offal) from approved establishments are eligible.

      B) Bone-in and deboned beef obtained from cattle of all ages imported from a country approved by Singapore and recognized by the OIE as a BSE negligible risk country are eligible.

    2. Deboned and bone-in beef cuts must be derived from cattle that were subject to official ante-mortem and post-mortem inspections.
    3. The beef cuts do not contain and are not contaminated with brains, eyes, spinal cord, skull and vertebral column from cattle 30 months and older, and tonsils and distal ileum, from cattle of all ages.
    4. The cattle of origin are not suspect or confirmed Bovine Spongiform Encephalopathy (BSE) cases and are not suspect or confirmed cohorts of BSE cases.
    5. Beef establishments must receive prior approval from Singapore authorities.

    Refer to Annex 1 for the list of approved establishments

    Operators of establishments where beef products are manufactured for export to Singapore must develop, implement and maintain effective and verifiable control programs for ensuring compliance with all applicable requirements. Where eligible and non-eligible products are manufactured at the establishment, the control programs must ensure that non-eligible products can be distinguished from those that are eligible (through receiving, processing, and shipping/distribution). The control programs must include monitoring, verification and deviation procedures. The controls implemented by the operator to comply with applicable requirements must be reviewed and found satisfactory by the CFIA inspector. The inspector will verify compliance through usual inspection activities.

  5. Use of antimicrobial agents on meat and poultry carcasses:
    • As of May 15, 2013 AVA approved the use of the following 5 antimicrobial agents on meat and poultry carcasses.
    • The dosage levels of chemicals used for the antimicrobial treatment must not exceed the maximum permitted levels as shown below:
      Name of antimicrobial Maximum permitted levels
      a) Blends of lactic acid, citric, citric acid and potassium hydroxide. Applied as a spray not exceeding 2.5% by weight.
      b) Lactic acid Up to 2.5% solution by weight
      c) Sodium hypochlorite Up to 50 ppm applied as a spray measured prior to application.
      d) Calcium hypochlorite Up to 50 ppm applied as a spray measured prior to application.
      e) Peroxyacetic acid (as blend of peroxyacetic acid, octanoic acid, acetic acid, hydrogen peroxide, peroxyoctanoic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP)) 220 ppm of peroxyacetic acid and 75 ppm of hydrogen peroxide will be allowed for use on meat and up to 220 ppm of peroxyacetic acid, 110 ppm of hydrogen peroxide and 13 ppm of HEDP on poultry.

11.7.3.3 Specific or additional inspection procedures

Stand-alone cutting-boning, further processing and storage establishments, which are not normally supervised by an official veterinarian in Canada, must be visited periodically by an official veterinarian to satisfy the veterinary supervision requirements appearing on the certificates (Annex A, B, D and F). The frequency of the visits to such establishments by a veterinarian should be based on the complexity of operations conducted at the establishment and the compliance record of the establishment.

11.7.3.4 Additional certification

  1. In the case of pork products, Annex A must be issued. In case of Moisture Infused Pork (MIP), the veterinary health certificate (CFIA/ACIA 1454) must indicate that the product is moisture infused pork.
  2. In the case of poultry products, Annex B must be issued.

    Note: In case of outbreak of low pathogenic avian influenza, Annex B-1 shall be issued in addition to Annex B.

  3. In the case of prepared meat products containing both pork and poultry meat, both Annex A and B must be issued.

    Note: In case of outbreak of low pathogenic avian influenza, Annex B-1 shall be issued in addition to the above documents.

  4. In the case of meat products containing less than 5% meat (pork, poultry or mutton) Annex C must be issued.
  5. In the case of canned meat products, Annex D must be issued.
  6. In the case of beef products, Annex F must be issued.

Note: As part of their import control program, Singapore tests imported ready-to-eat meat products for contamination with Listeria monocytogenes. When positive results are found, the importation of such product from the producing establishment is suspended until Singapore is satisfied that appropriate measures have been taken. The suspension applies only to ready-to-eat meat products. In order to avoid the suspension of an establishment for not ready-to-eat prepared meat products, it is required that the words "Ready-to-eat" or "Not ready-to-eat" as appropriate, be written immediately after the product description of prepared meat products appearing on the export certificates.

11.7.3.5 Special marking and packaging requirements

See See 11.7.3.2 (c)(iv) and (v).

11.7.3.6 Other requirements

Canadian meat shipments exported through a port in a country from which Singapore doesn't import meat or meat product (e.g., transhipment through Japan or Hong Kong) shall:

  1. be in a refrigerated container sealed under the authority of an inspector;
  2. be sealed with an official seal, serially numbered, and the seal number shall be recorded on Form CFIA/ACIA 1454;
  3. have the seal intact on arrival in Singapore; failing that, the shipment will not be accepted;
  4. the temperature record charts for the time period of shipment of the refrigerated container to Singapore shall be produced for examination; and
  5. the container must not remain in the transhipment port for more than 14 days.

See a CFIA inspector to obtain certificates.

Date modified: