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Singapore - Export requirements for fish and seafood

Eligible/Ineligible product

Eligible

Product specifications

Microbiological requirements

Ready-to-eat (RTE) fish and seafood products

Ready-to-eat food
Criteria Colony forming units
per gram (for solid food)
or millilitre (for liquid food)
Enterobacteriaceae (including Escherichia coli of any strain) 10,000
Bacillus cereus 200
Clostridium perfringens 100
Coagulase-positive Staphylococcus aureus 100
Vibrio parahaemolyticusTable Note 1 100
Norovirus Absence
All other pathogens not listed above Absence

Table Note

Table Note 1

Applies when the ready-to-eat food is a type of ready-to-eat raw seafood.

Return to Table Note 1 referrer

Maximum levels for chemical contaminants

Documentation requirements

Certificate

  1. For all fish and seafood products:

    Certificate of Origin and Hygiene (CFIA/ACIA 5003)

  2. For live bivalves (geoduck, oysters, scallops, clams and mussels):

    Certificate of Origin and Hygiene (CFIA/ACIA 5003)

    The following statements/information must be included on the certificate:

    "Harvest area(s): XXX, Province, Canada (not closed for marine toxins at time of harvest)
    Harvest date(s): space

    These bivalves (geoduck, oysters, scallops, clams and mussels) are acceptable for human consumption".

    XXX = Fisheries and Oceans Canada Area and sub area of the harvest for the consignment

    Province = enter province where harvesting of product took place

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