Accreditation of Overseas Meat and Processed Egg Establishments

All meat products and processed egg products exported to Singapore can only come from sources approved by Agri-Food and Veterinary Authority of Singapore (AVA).

Quick guide to AVA's accreditation process Evaluation of a new country for export Evaluation of new establishments from approved countries Evaluation of new products from approved establishments List of countries, foreign slaughterhouses, meat and egg processing establishments approved to export to Singapore Our contact

The following provides some useful information on:

a.         Exporting meat and meat products to Singapore

b.          Exporting processed egg products to Singapore

c.         Overview for submitting AVA application forms

d.        Guidelines on completing AVA application forms

 Quick Guide
Evaluation of a new country for export

In order for a country to be approved to export meat products and processed egg products to Singapore, the following information is required from the competent authority of the exporting country for AVA's consideration:

a.       The set up and organisational structure of the veterinary services;

b.       The animal and poultry disease situations as well as national programmes for control and prevention of such diseases;

c.       Copy of the legislation to control and prevent the introduction of animal and poultry diseases in the country (or excerpt in English if the legislation is not in English);

d.       Copy of the legislation governing slaughterhouses, meat and egg processing establishments, meat inspection system, storage, handling and distribution of products;

e.       Licensing authority and licensing system of approved export abattoirs, meat and egg processing establishments;

f.        National microbiological and residue control programmes.

As a more detailed guide, please provide information in accordance with the attached document here.

Evaluation of new establishments from approved countries

Applications from export slaughterhouses, meat and egg processing establishments will only be considered after the exporting country has been approved for export to Singapore. All applications will have to be submitted through the competent authority of the exporting country and the following information is required from the establishment(s) for assessment:

a.      Details of the abattoir where the animals or poultry are slaughtered, including name, address and establishment number, site and layout plans, number of staff, production capacity, slaughtering methods, equipment used, cleaning and evisceration procedures and veterinary public health control measures. Operational flowchart should be furnished showing the various stages of production;

b.     In the case of further processed meat products and processed egg products, details of the manufacturing process, flow charts and quality control programmes based on HACCP principles and other relevant information pertaining to the products. The raw meat used for further processing must be obtained from AVA-approved slaughterhouses;

c.       Name of countries where the products have been exported and a copy of health certificate that accompanied the export;

d.      Third country audit inspection reports.

The submission should be accompanied by a corporate brochure of the products as well as photographs/video of the establishment and processing facilities. The submission should be forwarded to AVA through the competent authority with their recommendations. If documentary review of the submission is satisfactory, AVA may conduct an inspection visit to the exporting country and establishment before granting approval for the establishment to export to Singapore.

• Slaughterhouse/Cutting Plant     Word        PDF
• Canning/Processing Plant         Word        PDF 
• Egg Processing Plant               Word        PDF 

Evaluation of new products from approved establishments

Establishments interested to export new products from currently AVA-approved export slaughterhouses, meat and egg processing establishments will have to provide the following information for assessment. All applications will have to be submitted through the competent authority of the exporting country.

(a)             For each new product manufactured using different production lines from the currently approved products, please provide the following information for evaluation:

i.       Export history;

ii.       Copy of the layout plan showing the location of the new production line of the product;

iii.      All species of meat processed in the establishment [For BSE affected countries, establishments which also process beef must provide sufficient evidence to prove that there is complete segregation of the different product lines to prevent cross contamination];

iv.      List of ingredients used in the product, including their International Numbering System (INS) and percentages;

v.        A brief description on the processing of each new processed meat product intended for export;

vi.      Quality control programmes and HACCP plan;

vii.     Copy of the process flow chart. The Critical Control Points (CCP’s), duration and temperature of cooking, as well as the core temperature of the product during cooking and the time at which the core temperature is maintained must be stated in the process flow chart;

viii.    Copy of the latest microbiological test results of the finished products;

ix.      Coloured photographs and/or a video (in CD form) showing the various stages of processing of the products in operation;

x.        Coloured photographs of the finished products with or without its packaging;

xi.      Copy of the product specification, including information on the shelf life and storage condition of the finished products.

(b)             For each new product manufactured using the same production lines from the currently approved products, please provide the following information for evaluation:

i.         A brief description on the processing of each new processed meat product intended for export;

ii.        Copy of the process flow chart. The Critical Control Points (CCP’s), duration and temperature of cooking, as well as the core temperature of the product during cooking and the time at which the core temperature is maintained must be stated in the process flow chart;

iii.       List of ingredients used in the product, including their International Numbering System (INS) and percentages;

iv.      Coloured photographs of the finished products with or without its packaging;

v.        Copy of the product specification, including information on the shelf life and storage condition of the finished products.

List of countries, foreign slaughterhouses, meat and egg processing establishments approved to export to Singapore

For a summary of the countries approved to export beef, mutton, pork and poultry to Singapore, please click here.

For detailed listings of the foreign meat and egg processing establishments approved to export to Singapore, click here .

As the approved list is subject to change, please check the current status of the above list with AVA before importing processed egg products and meat products into Singapore.

For the circulars on countries or establishments currently under suspension, please click here .

For more information on the import of meat products, click here .

For more information on the import of egg products, click here .

Accreditation Division

Regulatory Administration Department

Agri-Food & Veterinary Authority

5 Maxwell Road, #18-00 Tower Block, MND Complex

Fax: 6325 7641

Operating hours:

Please contact the following officers for enquiries on:

Approved foreign meat and egg processing establishments

Ms Chua Lay Har

Tel: (65) 6325 7313

Email: chua_lay_har@ava.gov.sg

Mr Lai Fah Choong

Tel: (65) 6325 7624

Email: lai_fah_choong@ava.gov.sg

Accreditation procedure

Mr Ronel Jabonero

Tel: (65) 6325 7639

Email: ronel_jabonero@ava.gov.sg

Mr Choy Chye Hock

Tel: (65) 6325 7343

Email: choy_chye_hock@ava.gov.sg