Meat Hygiene Directive: 2017-49
August 4, 2017
Subject: Chapter 11 of the Meat Hygiene Manual of Procedures – Singapore
Export requirements have been updated with regards to beef bone-in and boneless cuts in section 18.104.22.168 (d). For details, please see the section on Singapore, Chapter 11 of your Manual of Procedures.
- The changes have been made in the Meat e-Certification System.
- Export certificates are available to the Canadian Food Inspection Agency (CFIA) inspection staff through Read Import Country Requirements (ICR) of Meat eCert.
Food Import/Export Division
- Date modified: