一文读懂中国食品出口新加坡的那些事

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新加坡华人占比高,在文化传统、饮食习惯等方面和我国有许多共通之处,中国食品出口海外,新加坡是首选布局之一。为进一步扩大出口,需要我们了解和认识新加坡的市场准入要求,以下小编整理了新加坡对相关食品境外生产企业的注册要求和注册流程,以及获得注册资格后食品出口到新加坡的一般程序,供广大出口食品生产企业参考。

  一、新加坡对食品境外生产企业的注册要求

  (一)注册品种

  目前新加坡对我国实施注册准入的产品包括:猪肉、羊肉、牛肉、禽肉及其制品,蛋制品。

  1.肉制品

  冰鲜、冷冻、热加工、罐装及其它加工处理的牛肉、羊肉、猪肉、禽肉等。通常指肉类含量超过5%的产品,包括动物油脂。其中,牛肉制品无论牛肉含量多少都必须注册。

  2.蛋制品

  包括加工蛋、皮蛋和咸蛋两类。

  加工蛋包括:粉状/液态巴氏杀菌蛋(如全蛋、蛋白、蛋黄、蛋白/蛋黄混合物);全蛋产品(如水煮蛋、煎蛋);蛋类罐头

  获准向新加坡出口肉制品、鲜蛋和蛋制品等产品的国家名单

  (二)企业认证标准

  《海外宰杀场及肉蛋类加工企业的认证标准》是新加坡食品局(SFA)针对屠宰场、禽蛋及肉类加工企业制定的认证标准,规定了工厂的设计和设施、害虫控制、卫生规范、宰杀场和分割/去骨操作、肉品加工作业、蛋品加工作业、蒸煮机操作、产品追溯、食品安全管理体系(FSMS)等要素的要求。

  (三)特定产品的兽医卫生要求

  申请向新加坡出口肉类及肉制品和蛋制品的境外生产企业除满足以上标准外,同时根据申请产品的不同,还需满足特定产品的兽医卫生要求。以蛋类产品为例,进口兽医条件如下:

  加工蛋品

  此项适用于: 经过粉末/液体巴氏消毒的蛋(例如蛋白、蛋黄、蛋清蛋黄混合物);全蛋制品(比如全熟的水煮蛋、全蛋鸡蛋饼)。

  a) 高致病性禽流感( HPAI )以及H5和H7低致病性禽流感( LPAI )是出口国应通报的疾病。

  出口前3个月内,该国家没有发生高致病性禽流感疫情。

  出口前3个月内,该国家没有发生H5和H7亚型的低致病性禽流感。

  或者该产品已依照国际兽疫局指导方针采用能够使禽流感病毒充分失活的热处理方式。

  b) 用于加工的蛋需经过自动蛋类清洗机清洗干净,或者在鸡蛋破开前,蛋壳需保持完整,清洁和干燥。

  c) 产品经过热处理且不存在致病微生物,特别是沙门氏菌。

  d) 未添加对健康有害的添加剂和/或着色剂。

  e) 产品在符合卫生标准前提下经过处理和包装,且不含污染物。

  咸蛋/皮蛋

  a) 生鸡蛋来源于受到出口国主管部门监管的农场。

  b) 未添加对健康有害的添加剂和/或着色剂。

  c) 产品经过测试并且不含苏丹红染色剂、硝基呋喃及其代谢物。

  d) 产品在符合卫生标准前提下经过处理和包装,且不包含污染物。

  此外,新加坡还分别制定了牛肉及其制品、猪肉及其制品、禽类及其制品进口的兽医卫生条件,上述法规标准及相应的更新可以通过新加坡食品局(SFA)网站查询。

  二、注册流程

  (一)已取得出口食品生产企业备案资质的企业应通过中国出口食品生产企业备案管理系统(http://qgs.customs.gov.cn:10081/efpe/login)向住所地海关提出对新加坡的推荐注册申请;

  (二)海关根据企业申请组织评审,结合企业信用、监督管理、出口食品安全等情况,符合条件的向新加坡政府官方推荐;

  (三)新加坡政府主管部门根据中国海关总署推荐对申请注册的生产企业实施评估、注册和发布符合要求的企业名单。

  (四)企业注册信息情况以新加坡公布为准,可以登录新加坡官方网站(https://www.sfa.gov.sg/tools-and-resources/accredited-overseas-meat-and-egg-processing-establishment)查询。

  三、食品出口新加坡的一般程序 获准注册的食品企业即可按照下图一般程序出口新加坡,包括确定食品归类、贸易商需获得许可或注册、遵守相关食品法规、满足食品标签要求、满足特定产品兽医卫生条件、申请许可证、进口食品检验等步骤。

An article to understand the things about Chinese food exports to Singapore

The proportion of Chinese in Singapore is high, and they have many similarities with my country in terms of cultural traditions and eating habits. Singapore is one of the preferred layouts for Chinese food exports overseas. In order to further expand exports, we need to understand and understand Singapore’s market access requirements. The following editor has sorted out Singapore’s registration requirements and registration process for related overseas food production enterprises, as well as the general procedures for exporting food to Singapore after obtaining registration qualifications. The majority of export food manufacturers reference.

1. Singapore’s registration requirements for overseas food production enterprises

(1) Registered varieties

At present, the products that Singapore implements registration and access to my country include: pork, mutton, beef, poultry and their products, and egg products.

1. Meat products

Chilled, frozen, thermally processed, canned and other processed beef, mutton, pork, poultry, etc. Usually refers to products containing more than 5% meat, including animal fats. Among them, beef products must be registered regardless of the amount of beef content.

2. Egg products

Including processed eggs, preserved eggs and salted eggs.

Processed eggs include: powdered/liquid pasteurized eggs (such as whole eggs, egg whites, egg yolks, egg white/yolk mixtures); whole egg products (such as boiled eggs, fried eggs); canned eggs

List of Countries Approved to Export Meat Products, Fresh Eggs and Egg Products to Singapore

(2) Enterprise certification standards

“Certification Standards for Overseas Slaughterhouses and Meat and Egg Processing Enterprises” is a certification standard formulated by the Singapore Food Authority (SFA) for slaughterhouses, poultry eggs and meat processing enterprises, which stipulates the design and facilities of factories, pest control, and hygiene specifications , slaughterhouse and cutting/boning operations, meat processing operations, egg processing operations, cooking machine operations, product traceability, food safety management system (FSMS) and other elements.

(3) Veterinary hygiene requirements for specific products

Overseas production enterprises that apply to export meat, meat products and egg products to Singapore, in addition to meeting the above standards, also need to meet the veterinary hygiene requirements for specific products depending on the product being applied for. Taking egg products as an example, the import veterinary conditions are as follows:

processed eggs

This item applies to: powder/liquid pasteurized eggs (such as egg whites, egg yolks, egg white and egg yolk mixtures); whole egg products (such as hard-boiled eggs, whole egg omelets).

a) Highly Pathogenic Avian Influenza (HPAI) and H5 and H7 Low Pathogenic Avian Influenza (LPAI) are notifiable diseases in exporting countries.

Within 3 months before the export, there was no highly pathogenic avian influenza outbreak in the country.

Within 3 months before the export, the country had no occurrence of H5 and H7 subtypes of low pathogenic avian influenza.

Or the product has been heat-treated in accordance with the OIE guidelines to fully inactivate the avian influenza virus.

b) Eggs used for processing must be cleaned by an automatic egg washer, or the shell must be intact, clean and dry before the egg is cracked.

c) The product has been heat-treated and free from pathogenic microorganisms, especially Salmonella.

d) No additives and/or colorants harmful to health have been added.

e) The product has been processed and packaged under hygienic standards and is free from contaminants.

Salted egg/preserved egg

a) Raw eggs originate from farms supervised by the competent authority of the exporting country.

b) No additives and/or colorants harmful to health have been added.

c) The product is tested and free of Sudan red stain, nitrofurans and their metabolites.

d) The product has been processed and packaged under hygienic standards and does not contain contaminants.

In addition, Singapore has formulated veterinary health conditions for the import of beef and its products, pork and its products, and poultry and their products. The above regulations and standards and corresponding updates can be found on the website of the Singapore Food Agency (SFA).

2. Registration process

(1) Enterprises that have obtained the record qualification for export food production enterprises should submit a complaint to the customs of the place of residence through the China Export Food Production Enterprise Record Management System (http://qgs.customs.gov.cn:10081/efpe/login) Recommend application for registration;

(2) The Customs organizes the review based on the application of the enterprise, and recommends the qualified ones to the Singaporean government in light of the enterprise’s credit, supervision and management, export food safety and other conditions;

(3) According to the recommendation of the General Administration of Customs of China, the competent authorities of the Singapore government will evaluate, register and release the list of enterprises that meet the requirements for the production enterprises applying for registration.

(4) The enterprise registration information shall be subject to the announcement by Singapore, which can be logged on the Singapore official website (https://www.sfa.gov.sg/tools-and-resources/accredited-overseas-meat-and-egg-processing-establishment )Inquire.

3. General procedures for exporting food to Singapore

Food enterprises that have been approved to register can export to Singapore according to the general procedures shown in the figure below, including determining food classification, traders need to obtain licenses or registrations, comply with relevant food laws and regulations, meet food labeling requirements, meet specific product veterinary hygiene conditions, apply for licenses, Imported food inspection and other steps.

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