Notifications for Singapore (48 notifications)
Singapore would like to notify WTO Members of the following changes to the proposed measures (previously notified via G/SPS/N/SGP/59)[1], taking into consideration feedback and comments received from stakeholders and interested parties: to delete the existing regulation 35 of the Food Regulations and substitute with the following new regulation 35:35 –(1) Ready-to-eat food shall comply with the microbiological standard specified in Parts I and II of the Eleventh Schedule.(2) In these Regulations, "ready-to-eat food" means food that is made available for sale for direct human consumption without the need for cooking or any other form of processing to eliminate, or reduce to the standards specified in the Eleventh Schedule, any pathogenic or other micro-organisms of concern in food; and includes concentrated food (e.g. beverages, cup noodles and fruit juice cordials, squashes and syrups) which have to be reconstituted or diluted with fluids before consumption, chilled or frozen cooked products (e.g. chicken wings, pizza and instant meal) which may be re-heated before consumption. > to delete the existing Eleventh Schedule and substitute with a new Eleventh Schedule: >ELEVENTH SCHEDULEMICROBIOLOGICAL STANDARD FOR FOODPart I: Enterobacteriaceae and Escherichia coliType of FoodEnterobacteriaceae count Colony forming unit/ gram(cfu/g)Escherichia coli countColony forming unit/ gram(cfu/g)Milk powder (including full-cream, half cream, skimmed milk and infant formula), buttermilk powder, pasteurized milk and ice cream4102All other ready-to-eat food4102Part II: PathogensPathogensColony forming unit /gram (cfu/g)Coagulase-positive Staphylococcus aureus2Bacillus cereus2Clostridium perfringens2Vibrio parahaemolyticus 102 in raw ready-to-eat seafood onlyPathogens other than the ones listed in the table above, whether or not commonly associated with the ready-to-eat food, should not be detected in 25 grams of the ready-to-eat food.[1] On 4 September 2018, the Agri-Food and Veterinary Authority (AVA) of Singapore notified the WTO SPS Committee of its intention to amend the regulations for microbiological standard for food via G/SPS/N/SGP/59. At the close of the notification period, Singapore received a number of comments. The summary of comments received, together with Singapore's response, can be downloaded from the following portal:https://www.reach.gov.sg/participate/public-consultation/agrifood-veterinary-authority-of-singapore/regulatory-programmes/proposed-amendments-to-the-food-regulations-regarding-microbiological-standards-for-rte-food
The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments:a. To allow the use of the following new food additives: (i) 1,3-propanediol as a carrier solvent for flavouring agents, for use under good manufacturing practice; (ii) Four new salts of currently permitted amino acids, for use in food: L-Isoleucine monohydrochloride, L-Leucine monohydrochloride, L-Lysine monohydrochloride, L-Lysine acetate; (iii) Seven new enzymes for use in food under good manufacturing practice: Enzyme.EnzymeEC NumberProduction organismDonor organismDonor geneAlpha-acetolactate 4.1.1.5 Bacillus licheniformisBacillus brevis Alpha-acetolactateDecarboxylase decarboxylaseAqualysin 3.4.21.111 Bacillus subtillisThermus aquaticusAqualysin 1Beta-amylase 3.2.1.2 Bacillus licheniformis Bacillus flexus Beta-amylaseBeta-galactosidase 3.2.1.23 Bacillus licheniformis Bifidobacterium bifidum Beta-galactosidase(or lactase) (or lactase)Endo-1,4-beta- 3.2.1.8 Bacillus subtilis Pseudoalteromonas Endo-1,4-beta-xylanase haloplanktis xylanaseGlucoamylase 3.2.1.3 Aspergillus nigerGloeephyllum trabeum Glucoamylase(or amyloglucosidase) (or amyloglucosidase)Phosphatidylinositol 3.1.4.11 Pseudomonas fluorescensIsolated from soilPhosphatidylinositolphospholipase C phospholipase C(iv) Four new emulsifiers/stabilisers and 6 new general purpose food additives for use in food under good manufacturing practice:Emulsifiers/Stabilisers General Purpose Food AdditivesSodium carboxymethyl cellulose, 1. Sodium fumarate (INS 365)enzymatically hydrolysed (Cellulose gum, 2. Polyvinylpyrrolidone, insolubleenzymatically hydrolysed) (INS 469) (polyvinylpolypyrrolidone) (INS 1202)Ethyl hydroxyethyl cellulose (INS 467) 3. Triammonium citrate (INS 380) Potassium caseinate 4. Cyclotetraglucose (INS 1504(i)) Tamarind seed polysaccharide (INS 437) 5. Cyclotetraglucose syrup (INS 1504(ii)) Magnesium hydroxide carbonate (INS 504(ii)) (v) Paprika extract (INS 160c(ii)) as a permitted colouring matter, for use in food under good manufacturing practice. (vi) Monk fruit extract (containing 20% to 90% w/w mogroside V) as a permitted sweetening agent, for use in food under good manufacturing practice. b.To extend the use of the following existing food additives to additional food categories: (i) Propionic acid (and its sodium, calcium and potassium salts) (INS 280, 281, 282 and 283) for use in food under good manufacturing practice. (ii) Dimethyl polysiloxane (INS 900a) for use in "Lactobacillus milk drinks or cultured milk drinks", "Flavoured milk", "Ready-to-drink coffee" and "Ready-to-drink tea", at levels up to 10 ppm (iii) Butylated hydroxyanisole (INS 320) and butylated hydroxytoluene (INS 321) for use in "Breakfast cereals", at levels up to 200 ppm and 100 ppm respectively, calculated on the fat or oil basis (iv) Nisin (INS 234) in "Liquid egg analogues" (v) Benzoic acid (and its sodium and potassium salts) (INS 210, 211 and 212) as well as sorbic acid (and its sodium, potassium and calcium salts) (INS 200, 201, 202 and 203), in "Custard fillings and toppings (egg-based)" and "Fillings and toppings based on fat emulsion"; at levels up to 1000 ppm, when used singly. (vi) Steviol glycosides (INS 960a) for use in the following food categories: Edible ices (including sherbet and sorbet) 270Fat-based desserts and dessert mixes, 330Fruit-based desserts and dessert mixes, 350Cereal-based and starch-based desserts 165Egg-based desserts and dessert mixes 330savoury starch products and coated nutsand sweet saucesVegetables and seaweeds in vinegar, oil, 330Canned or bottled (pasteurised) fruit 330(including pulp, purees and fruit toppings)Fruit fillings for pastries 330or retort pouch vegetables and seaweedsexcluding fermented soybean productsFruit-based spreads, excluding jams, 330Drinks consisting of a mixture of a non- 200alcoholic drink and beer, cider, perry, spirits or winejellies and marmaladesJams, jellies and marmalades 360Fermented vegetable and seaweed products, 200Canned or bottled (pasteurised) 70Fermented fruit products 115Fruit preparations 330brine, or soybean sauceCandied fruit 40Decorations, toppings (non-fruit) 330Snacks: ready-to-eat, prepacked, dry, 170and dessert mixesincluding fruit flavoured water-based dessertsexcluding dairy-based dessert productsDairy-based desserts and dessert mixes 330Food categories Maximum permitted levels (ppm) c. To delete the maximum limits for copper in food, currently specified under the Tenth Schedule of the Food Regulations. However, maximum limits for copper in various types of edible fats and oils will be specified under Regulation 78 of the Food Regulations: - 0.1 ppm (for refined fats and oils) - 0.4 ppm (for virgin fats and oils; and cold pressed fats and oils), and - 0.4 ppm (for lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow) d. To include a maximum limit of 0.35 ppm for inorganic arsenic in husked rice e. To delete the maximum limit of 5 ppm for formaldehyde in smoked meat, smoked sausage and smoked fish f. To delete the requirement for shell eggs treated with mineral hydrocarbons to be marked with the word "SEALED" g. To extend the use of the health claim on blood cholesterol lowering effect, currently permitted for barley beta-glucan, to oat beta-glucan:"Barley beta-glucans / Oat beta-glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease."
The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments: a) To allow the use of the following new food additives and ingredients: i. Partially hydrolysed lecithin (INS 322(ii)) and amidated pectin (INS 440) as permitted emulsifiers in food under good manufacturing practice; ii. Calcium L-methylfolate, phylloquinone and menanquinone-7 for use in food as a source of folate, Vitamin K1 and Vitamin K2 respectively; and iii. 2'-fucosyllactose (2'-FL) and Lacto-N-neotetraose (LNnT), for use in infant formula at levels up to 120mg and 60mg respectively per 100ml; b) To extend the use of the following existing food additives to additional food categories: i. Benzoic acid (and its sodium and potassium salts) (INS 210 – 212) and sorbic acid (and its sodium, potassium and calcium salts) (INS 200 – 203) for use in the food category "Semi-preserved caviar and other fish roe products" at levels up to 2,000ppm and 1,000ppm, calculated as benzoic acid and sorbic acid respectively; ii. The following sodium, calcium and potassium salts of phosphoric acid as permitted emulsifiers and/or stabilisers: INS No. Additive339(i) Sodium dihydrogen phosphate339(ii) Disodium hydrogen phosphate339(iii) Trisodium phosphate340(i) Potassium dihydrogen phosphate340(ii) Dipotassium hydrogen phosphate340(iii) Tripotassium phosphate341(iii) Tricalcium phosphate450(i) Disodium diphosphate450(ii) Trisodium diphosphate450(iii) Tetrasodium diphosphate450(v) Tetrapotassium diphosphate450(vi) Dicalcium diphosphate450(vii) Calcium dihydrogen diphosphate451(i) Pentasodium triphosphate451(ii) Pentapotassium triphosphate452(i) Sodium polyphosphate452(ii) Potassium polyphosphate452(iv) Calcium polyphosphateiii. Sucralose (INS 955) for use in in the food category "cheese-based preparations" at levels up to 500ppm;c) To delete provisions for the use of propyl para-hydroxybenzoate (INS 216) and sodium propyl para-hydroxybenzoate (INS 217) in food; d) To delete the maximum residue limits (MRLs) for six legacy pesticides (Aldrin, DDT, Dieldrin, Endrin, Heptachlor and Lindane); by default, the extraneous maximum residue limits (EMRLs) established by the Codex Alimentarius Commission will apply.
The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments: a) To delete the existing regulation 35 of the Food Regulations and substitute with the following new regulation 35 which provides a definition for ready-to-eat food: >35 – (1) Ready-to-eat food shall comply with the microbiological standard specified in Parts I, II and III of the Eleventh Schedule.(2) In these Regulations, "ready-to-eat food" means food intended by the producer or the manufacturer for direct human consumption without the need for cooking or other forms of processing effective to eliminate or reduce to an acceptable level the micro-organisms of concern. b) To delete the existing Eleventh Schedule of the Food Regulations and substitute with a new Eleventh Schedule which specifies the revised microbiological standard for ready-to-eat food: >ELEVENTH SCHEDULEMICROBIOLOGICAL STANDARD FOR FOODPart I: Total Plate CountType of Food Colony forming unit/gram (cfu/g) Category 1Shelf-stable canned, retort and ultra-high temperature processed foods subjected to sterilisation or equivalent processing2 (solid foods) Category 2: (a) Sweetened condensed milk (a) 3(b) Ready-to-eat foods (not in categories 1 & 4) in which most components are cooked without intention for further processing or heating before consumption; this may include pasteurised food which are shelf stable or may require refrigeration; or non-fermented dairy products and dairy-based desserts; or sauces; or bakery and confectionery products; or powdered foods (b) 5 Category 3: Ready-to-eat foods (not in categories 1, 2 and 4) that are consumed raw or that contain a significant amount of raw ingredients in the final food product 6 Category 4: Fresh fruits and vegetables, fruits and vegetables juices which have not been subjected to pasteurisation or equivalent processing, fermented food products, preserved food products (including salted or pickled food products), dried foods, yoghurts, ripened cheeses, foods containing probiotics; foods containing a significant portion of these ingredients in the final food product Not applicable Category 5:All other ready-to-eat foods not specified above 5Part II: Coliforms and Escherichia coliType of Food Coliform count Escherichia coli countColony forming unit/ gram (cfu/g) Colony forming unit/ gram (cfu/g)Milk powder (including full-cream, half cream, skimmed milk and infant formula), buttermilk powder, pasteurised milk and ice cream2 102All other ready-to-eat food Not applicable 102Part III: PathogensPathogens Colony forming unit /gram (cfu/g)Coagulase-positive Staphylococcus aureus 2Bacillus cereus 2Clostridium perfringens 2Vibrio parahaemolyticus Not detected in 25g(except for raw ready-to-eat seafood where limit is 102Vibrio vulnificusVibrio cholerae Not detected in 25gSalmonella spp. Not detected in 25gShigella spp. Not detected in 25gListeria monocytogenes Not detected in 25gCampylobacter spp. Not detected in 25gEscherichia coli O157:H7 Not detected in 25gAll other pathogens not stated above, including Streptococcus agalactiae (serotype III) Not detectedSingapore notes that the revised microbiological standard for ready-to-eat food would be trade facilitative for most products compared to the existing standard. Hence, we plan to implement the measure one month after the close of the comment period in November 2017. However, we are ready to provide a longer transition period if such a need is identified during the comment period.
The revision of the Veterinary Conditions for the Importation of Dogs/Cats for Countries under Category A (Australia, New Zealand, Republic of Ireland and United Kingdom (Great Britain and Northern Ireland) were notified vide G/SPS/N/SGP/37/Add.2 dated 12 January 2017, will come into effect on 7 April 2017.Based on the comments received, Singapore acknowledges that manufacturers’ recommendations may vary on the time interval between vaccinations. For clarity, the final clause for the Veterinary Conditions (VC) for the Importation of Dogs/Cats for Countries under Category A will read as:Section of IV(a)(v) of the VC:in the case of a dog under sixteen (16) weeks of age, the dog was vaccinated according to manufacturer’s recommendations against Canine Distemper, Canine Hepatitis and Canine Parvoviral infection with at least two (2) vaccinations, with the first vaccination administered at no earlier than 6 weeks of age, and the second vaccination must be given at least two (2) weeks prior to export.Section IV(a)(vi) of the VC: in the case of a cat under sixteen (16) weeks of age, the cat was vaccinated according to manufacturer’s recommendations against Cat Flu (Feline calicivirus and Feline viral rhinotracheitis) and Cat enteritis (ie Feline Panleukopaenia/ Feline Infectious Enteritis) with at least two (2) vaccinations, with the first vaccination administered at no earlier than 6 weeks of age, and the second vaccination must be given at least two (2) weeks prior to export.
Paragraph 6.b)i. of G/SPS/N/SGP/58, dated 10 January 2017, reads: "b) To extend the use of the following existing food additives to additional food categories: i. Propionic acid (and its sodium, calcium and potassium salts) (INS 280, 281, 282 and 283) for use in the food categories "Hamburgers and similar products", "Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked", and "Sausages, or sausage meat", at levels up to 2,500 ppm (as propionic acid);" The proposed amendment in the draft Food (Amendment) Regulations 2017 is intended to allow the use of existing food additives (propionic acid and its sodium and calcium salts, INS 280, 281 and 282) in the three additional processed meat categories listed above. Potassium propionate is not an existing food additive under the Food Regulations. The language in the draft legal text correctly reflects the proposed provision. There is thus an error in paragraph 6.b)i. of G/SPS/N/SGP/58, and the correct text should read: "i. Propionic acid (and its sodium and calcium salts) (INS 280, 281 and 282) for use in the food categories "Hamburgers and similar products", "Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked", and "Sausages, or sausage meat", at levels up to 2,500 ppm (as propionic acid);"
The Veterinary Conditions for the Importation of Dogs/Cats were notified through notification G/SPS/N/SGP/37 dated 21 April 2009. Of these notified sets of veterinary conditions, the Veterinary Conditions for the Importation of Dogs/Cats for Countries under Category A (Australia, New Zealand, Ireland and United Kingdom (Great Britain and Northern Ireland)) have been updated to explicitly state the recommended age for the initial vaccination (i.e., six weeks of age and above). This is to ensure that the dogs and cats can mobilise a sufficient antibody response prior to entry to Singapore, and that the vaccinations are administered according to manufacturer's recommendations. This clarification is in line with WSAVA (World Small Animal Veterinary Association) Vaccination Guidelines, and will ensure that the objective of the vaccination requirement is met. The clarification on the Veterinary Conditions (VC) for the Importation of Dogs/Cats for Countries under Category A are as follows: Section of IV(a)(v) of the VC: "In the case of a dog under sixteen weeks of age, the dog was vaccinated according to manufacturer's recommendations against Canine Distemper, Canine Hepatitis and Canine Parvoviral infection with at least two vaccinations, four weeks apart, with the first vaccination administered at no earlier than six weeks of age, and the second vaccination must be given at least two weeks prior to export." Section IV(a)(vi) of the VC: "In the case of a cat under sixteen weeks of age, the cat was vaccinated according to manufacturer's recommendations against Cat Flu (Feline calicivirus and Feline viral rhinotracheitis) and Cat enteritis (i.e., Feline Panleukopaenia/Feline Infectious Enteritis) with at least two vaccinations, three weeks apart, with the first vaccination administered at no earlier than six weeks of age, and the second vaccination must be given at least two weeks prior to export."
The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments: a) To allow the use of the following new food additives and ingredients: i. Beet red (INS 162) and Spirulina extract (INS 134) or cyanobacterial-phycocyanin (C-PC) extracted from Spirulina platensis, as permitted colouring matters in food under good manufacturing practice; ii. Beta-palmitin, for use in infant formula, at levels not exceeding 80% of the total fat content of infant formula; iii. L-theanine, a flavour enhancer, for use in brewed tea, soft drinks, chocolate, chocolate confectionery, and sugar confectionery, at levels not exceeding 1,000 ppm; iv. Sodium ferrous citrate, a nutrient supplement, for use in food as a source of iron; v. 219 new enzymes for use in food under good manufacturing practice; b) To extend the use of the following existing food additives to additional food categories: i. Propionic acid (and its sodium, calcium and potassium salts) (INS 280, 281, 282 and 283) for use in the food categories "Hamburgers and similar products", "Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked", and "Sausages, or sausage meat", at levels up to 2,500 ppm (as propionic acid); ii. Sulphur dioxide and sulphites (INS 220 - 228, 539) will be allowed in herbs and spices, at levels up to 150 ppm (calculated as sulphur dioxide), and in all types of flour, at levels up to 200 ppm (calculated as sulphur dioxide); iii. Quillaia extracts (Types I and II) (INS 999(i) and (ii)) for use in alcoholic beverages, up to a maximum level of 40 ppm (calculated as saponins). The current maximum permitted level for quillaia extracts in soft drinks will be revised to 50 ppm (calculated as saponins); iv. Steviol glycosides (INS 960) for use in the following food categories: Food category Maximum permitted level (ppm) Dairy-based drinks (flavoured and/or fermented) 200 Sauces, gravies and dressings, and their mixes 350 (except for soybean sauces, where up to 165 ppm is permitted) Seasoning and condiments (excluding sauces) 30 Confectionery (including hard and soft candy, nougats, and marzipans) 700 Cocoa and chocolate products 550 Soybean-based beverages 200 Vegetable, nut and seed spreads 330 v. Polyglycerol polyricinoleate (INS 476) for use as a permitted emulsifier/stabiliser in food, under good manufacturing practice; c) To allow the use of the following new health claim relating to barley beta-glucan for food complying with the prescribed criteria for use: "Barley beta-glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease." d) To allow the net quantity of prepacked rice to be declared in grams, or kilograms, as appropriate; e) To establish a maximum limit of 0.2 ppm for inorganic arsenic in polished rice; f) To revise the maximum limit for lead in infant formula (as consumed) to 0.01 ppm; g) To delete the maximum residue limits (MRLs) for 11 pesticides: captafol, carbophenothion, chlordimeform (and its metabolites), crufomate, dioxathion, diphenyl, etrimfos, fenchlorphos, fensulphothion, formothion and mevinphos; h) To revise the specific gravity of sesame oil to 0.915 - 0.924 and the iodine value of sunflower seed oil to 118 - 141.