18 September  2019    Page 1 of 2 
 
VETERINARY CONDITIONS FOR IMPORTATION OF 
PORK  AND PORK  PRODUCTS  
  
Singapore Food Agency  (SFA) 
 
 
I. PORK AND PORK PRODUCTS  
 
a) African Swine Fever (ASF) and Classical Swine Fever (CSF) are notifiable 
diseases in the country.  
 
b) Country /zone  has been  free of Foot and Mouth Disease (FMD)  with or without 
vaccination , ASF and CSF or three  months immediately prior to the date of 
slaughter and the date of export.  
 
c) Where the products are exported from FMD -affected country/zone, the 
products have been  subjected to heat treatment that is sufficient for 
inactivation of FMD virus in accordance wi th OIE guidelines . 
 
d) The m eat has not been  derived from animals which have been swill -fed. 
 
e) The meat has been  derived from animals which were born and bred in the 
country of origin since birth.  
 
f) The meat has been  derived from animals which have passed ante -mortem 
and post -mortem inspection and found to be free from any signs suggestive 
of ASF, CSF or other infectious and contagious diseases.  Ante -mortem and 
post-mortem inspections have been  carried out by veterin arians or meat 
inspectors under direct supervision of government veterinarians.  
 
g) The meat has been  derived from animals which have been kept in a 
country/zone free from FMD (with or without vaccination ), ASF and CSF, and 
were slaughtered, processed, packed  and stored under sanitary conditions 
under official veterinary supervision in establishments approved by the 
Director -General, Food Administration  for export to Singapore.  
 
h) The meat has not been  treated with chemical preservatives or other 
substances inj urious to health.  
 
i) The meat has been  inspected and found fit for human consumption and every 
precaution must be taken to prevent contamination prior to export.  
 
j) Retort processed meat products (e.g. canned meat) have been  heat treated 
(sterilising process with sterilising value of not less than Fo3) to commercial 
sterility in hermetically sealed containers and are shelf stable at ambient 
temperatures.  
 
 
 
 18 September  2019    Page 2 of 2 
 II. ADDITIONAL CONDITIONS FOR CHILLED PORK  
 
a) The country  from which the animals are derived from has been  free from 
trichinosis for past six (6) months prior to slaughter and date of slaughter;  
OR  
Carcasses from which the pork was derived has been  tested and found free 
from trichinosis.  
 
b) Chilled pork has been  derived from gilts and castrates; and the products do 
not contain any harmful residues.  
 
c) Chilled pork has not been  treated with chemical decontamination.  
 
d) Chilled pork has been  produced under strict hygienic condition, vacuum 
packed and have a shelf life of over 6 weeks.  
 
 
III. ADDITIONA L CONDITIONS FOR MOISTURE -INFUSED PORK  
 
a) The products have a shelf -life of up to 14 days from the date of packing, and 
the production and expiry dates must be indicated. * applicable to chilled 
Moisture -Infused Pork ( MIP) only.  
 
b) The products have been  pre-packed and properly labelled as “moisture -
infused pork” both on the outer carton and individual retail packs. The net 
weight of the products must be declared.  
 
c) The veterinary health certificate has indicated  that the pro ducts are moisture -
infused pork.  
 
d) For goods that are meant for retail sale, importers are required to inform retail 
customers that the products are considered as processed and should be 
displayed in the sector for processed raw food (e.g. marinated raw me at) and 
not in the sector for unprocessed raw food.