Meat Hygiene Directive: 2017-49

Ottawa, Ontario
K1A 0Y9

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 (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.

Doug Hazel
Food Import/Export Division

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