IMPORTATION OF SMOKED CHICKEN PRODUCTS AND SMOKED PORK PRODUCTS FROM SINGAPORE

In accordance with the Office International des Epizooties (OIE) recommendations, Veterinary Quarantine Clearance for the importation of smoked chicken and smoked pork products from Singapore shall be issued subject to the presentation of an international zoo-sanitary certificate attesting the following:

1. For Smoked Chicken Products

The entire consignment of meat products comes from birds:

a) which have been kept in a Newcastle Disease (ND) and Highly Pathogenic Avian Influenza (HPAI) — free country since they were hatched or for at least the past 21 days;

b) slaughtered in an abattoir and found to be free from FMD before and after slaughter;

c) the meat is safe and fit for human consumption and

d) the meat has been processed according to the following:

Chicken floss

— boiled to well cooked

— de-boned and skinned

— stir-fried

Smoked Chicken Sausage

— smoked at not less than 70°Celsius for at least three days

2. Smoked Pork Products

The entire consignment of meat comes from animals:

a) which have been kept in a Classical Swine Fever (CSF) free zone or country since birth;

b) which have been kept in a Foot and Mouth Disease (FMD) free zone or country since birth;

c) slaughtered in a government accredited abattoir and found to be healthy before and after slaughter, and free from infectious diseases;

d) the meat is safe and fit for human consumption; and

e) the meat is processed according to the following:

Smoked Chinese Sausage (Pork)

— has been smoked for at least 3 days at a temperature not less than 70°Celsius.

Pork Floss

— cooked at boiling temperature.

For compliance.

Adopted: 20 Aug. 1998

(SGD.) WILLIAM D. DAR
Acting Secretary