Eligible/Ineligible product
Eligible
- All fish and seafood products
Product specifications
Microbiological requirements
Ready-to-eat (RTE) fish and seafood products
- Ready-to-eat food is defined as any article of 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 a microbiological standard specified in the Eleventh Schedule PDF (1,37 mb), any pathogenic or other micro-organism of concern in the article of food
- Singapore considers all live oysters for human consumption as ready-to-eat food
| Criteria | Colony forming units per gram (for solid food) or millilitre (for liquid food) |
|---|---|
| Enterobacteriaceae (including Escherichia coli of any strain) | 10,000 |
| Bacillus cereus | 200 |
| Clostridium perfringens | 100 |
| Coagulase-positive Staphylococcus aureus | 100 |
| Vibrio parahaemolyticusTable Note 1 | 100 |
| Norovirus | Absence |
| All other pathogens not listed above | Absence |
Table Note
- Table Note 1
Applies when the ready-to-eat food is a type of ready-to-eat raw seafood.
Maximum levels for chemical contaminants
- Arsenic: 1.0 ppm
- Cadmium: 1.0 ppm (applies to molluscs only)
- Antimony: 1.0 ppm
Documentation requirements
Certificate
For all fish and seafood products:
Certificate of Origin and Hygiene (CFIA/ACIA 5003)
For live bivalves (geoduck, oysters, scallops, clams and mussels):
Certificate of Origin and Hygiene (CFIA/ACIA 5003)
The following statements/information must be included on the certificate:
"Harvest area(s): XXX, Province, Canada (not closed for marine toxins at time of harvest)
Harvest date(s):
These bivalves (geoduck, oysters, scallops, clams and mussels) are acceptable for human consumption".
XXX = Fisheries and Oceans Canada Area and sub area of the harvest for the consignment
Province = enter province where harvesting of product took place