On 21 November 2022, the Singapore Food Agency (SFA) issued a notice to update the microbiological standards in the requirements for the import of specific ready-to-eat (RTE) food, updating and testing the microbiological standards required for the import of the following ready-to-eat foods:

a. infant formula

b. traditional cakes & nasi lemak

c. coconut products – coconut milk, grated coconut, jelly coconut, shelled

coconut

d. minimally processed cut/peeled fruit & veg

e. mooncakes

f. packaged mineral and drinking water

g. Ice

h. grounded civet coffee (kopi luwak)

i. other imported food products

The circular revises the import conditions for the following products, mainly including:

(1) Dairy products affected by foot and mouth disease (FMD). The import requirements for dairy products (pasteurized liquid milk, cheese, butter, ice cream, yoghurt, milk powder) in countries affected by foot and mouth disease are as follows:

a) Submission of written proof (one time submission) that the dairy product was produced in a premises regulated by the competent authority (e.g., manufacturer's licence);

b) Submit a health certificate (for each shipment) stating that the dairy ingredients have been "sterilized for at least one second at a minimum temperature of 132°C (UHT [UHT])" or "sterilized for at least 15 seconds at a minimum temperature of 72°C if the pH of the milk is below 7.0 (high-temperature - short term pasteurization [HTST])", "Or" If the milk has a pH of 7.0 or above, apply the HTST process twice. ;

c) Information to be included in a health certificate;

d) Raw liquid milk is not allowed to be imported into Singapore.

(2) The import requirements for moon cakes are as follows:

a) Submission of documentary proof (one time submission) that the imported product has been manufactured in a premises regulated and inspected by the competent authority (e.g. a certified true copy of the manufacturer's licence);

b) Submit the microbiological and chemical test report of each moon cake type (each batch).

(3) Soy and oyster sauce. The content of 3-mono-chloropropane-1, 2-diol (3-MCPD) in soy sauce, oyster sauce and sauces containing soy sauce or oyster sauce as an ingredient must not exceed 0.02mg/kg. First-time importers of these products must submit a test report (only one) to the SFA for its consideration prior to importation. 3-MCPD laboratory and analysis report as follows:

a) Laboratory. 3-MCPD laboratories that perform product analysis and testing must be accredited independent laboratories. 3-MCPD was analyzed by GC/MS. The detection limit must be 0.01mg/kg.

b) Analysis report. The report must indicate the following: the brand name; The type and grade of sauce; Country of origin; Batch number/expiry date; Laboratory name and country; Date of laboratory tests; dry matter percentage; Detectable 3-MCPD level (fresh weight) & Detection limit: 0.01mg/kg&10μg/kg.

c) The allowable level of 3-MCPD is based on 40% dry matter in the product. The level of 3-MCPD (fresh weight) and the percentage of dry matter will allow the level of 3-MCPD to be calculated based on 40% dry matter. 3-MCPD (based on 40% dry matter) =3-MCPD (fresh weight) /% dry matter x 40% dry matter.

For more details, see

https://www.sfa.gov.sg/docs/default-source/default-document-library/circular-on-the-revision-of-the-import-requirements-of-specified-food-products_rte-food.pdf