Slaughter

All livestock and poultry are slaughtered in approved export meat establishments that fulfil AVA’s meat hygiene and public health requirements.

Freezing and Packaging 

Meat is rapidly frozen after slaughter at temperatures below –30 ºC to ensure freshness and retain quality.  They are then packed in moisture and vapour proof materials to ensure quality and prevent flavour changes. 

Storage and Transportation

Frozen meat is maintained in a frozen state throughout storage and transportation to maintain its freshness.

Inspection at points of entry

Sampling and laboratory testing of frozen meat is conducted upon their arrival in Singapore.  Consignments that do not conform to AVA’s food safety standards are rejected and destroyed.

Retail

All frozen meat must be displayed at proper freezers with temperatures maintained at or below –18 ºC.