Food (Amendment) Regulations 2022 - Singapore Statutes Online

No. S 606

Sale of Food Act 1973

Food (Amendment) Regulations 2022

In exercise of the powers conferred by section 56(1) of the Sale of Food Act 1973, the Minister for Sustainability and the Environment makes the following Regulations:

Citation and commencement

1. These Regulations are the Food (Amendment) Regulations 2022 and come into operation on 31 July 2022.

Amendment of regulation 2

2. In regulation 2(1) of the Food Regulations (Rg 1) (paragraph (b) of the definition of “food additive”), after “sequestrants”, insert “, pathogen reduction treatments”.

New regulation 27A

3. After regulation 27 of the Food Regulations, insert —

“Pathogen reduction treatments

27A.—(1) In these Regulations, “pathogen reduction treatment” means any antimicrobial substance that, when applied on food, reduces the food’s microbial load.

(2) A person must not use a pathogen reduction treatment on meat except in accordance with paragraph (4).

(3) A person must not import, sell, advertise, manufacture, consign or deliver any meat that contains any pathogen reduction treatment other than those specified in the first column, and in the proportion specified for the type of meat in the second, third or fourth column of the Seventeenth Schedule.

(4) A person may use a pathogen reduction treatment on meat (other than minced meat or chopped meat within the meaning given by regulation 64(1)) if —

(a)

the meat has not been salted, marinated or preserved or undergone any other form of processing;

(b)

the pathogen reduction treatment is used in the course of carrying on a non‑retail food business —

(i)	at a processing establishment licensed under the Wholesome Meat and Fish Act 1999 to debone or cut meat; or
(ii)	at a slaughter‑house licensed under the Wholesome Meat and Fish Act 1999;

(c)

the pathogen reduction treatment is applied on the meat as a rinse, dip, spray or wash;

(d)

the pathogen reduction treatment is not used to make contaminated meat fit for human consumption; and

(e)

the person records the following details for the use of the pathogen reduction treatment and keeps the record for at least 6 months after the date of use:

(i)	the type and amount of pathogen reduction treatment used;
(ii)	the stage where the pathogen reduction treatment is used in the process flow of the processing establishment or slaughter‑house mentioned in sub‑paragraph (b), as the case may be;
(iii)	the date of use.

(5) In this regulation —

“contaminated meat” includes meat —

(a)	that has come into contact with any unclean surface;
(b)	that after evisceration, remains visibly mixed with faeces; or
(c)	of a diseased animal;

“processing establishment” has the meaning given by the Wholesome Meat and Fish Act 1999;

“slaughter‑house” has the meaning given by the Wholesome Meat and Fish Act 1999.”.

Amendment of regulation 29

4. In regulation 29(1) of the Food Regulations, replace “or gaseous packaging agent” with “, gaseous packaging agent or pathogen reduction treatment”.

Amendment of regulation 64

5. In regulation 64 of the Food Regulations, after paragraph (1), insert —

“(1A) Despite paragraph (1), minced meat or chopped meat may contain a pathogen reduction treatment by reason only of having been comminuted from meat that contains an amount of a pathogen reduction treatment in accordance with regulation 27A(3) and the Seventeenth Schedule.”.

New Seventeenth Schedule

6. After the Fifteenth Schedule to the Food Regulations, insert —

“SEVENTEENTH SCHEDULE

Regulations 27A(3) and 64(1A)

Pathogen reduction treatments in meat and
their maximum permitted levels

First
column

Second
column

Third
column

Fourth
column

Pathogen reduction treatment

Maximum amount (ppm) for a carcase (the entire carcase of an animal, whether before or after evisceration)

Maximum amount (ppm) for a muscle cut (any meat cut from a carcase)

Maximum amount (ppm) for an offal (a non‑skeletal muscle organ)

1.	1,3-dibromo-5,5-dimethylhydantoin

900 (as available bromine)

2.	Acetic acid

Good manufacturing practice

3.	Acidified sodium chlorite

1,200 (for
sodium
chlorite) and
30 (for
chlorine
dioxide)

4.	Ammonium hydroxide

Good manufacturing practice

5.	Calcium hypochlorite

50 (as
available
chlorine)

20 (as
available
chlorine)

50 (as
available
chlorine)

6.	Cetylpyridinium chloride solution, with or without propylene glycol

8,000

7.	Chlorine dioxide

8.	Citric acid

Good manufacturing practice

9.	Ethyl alcohol

Good manufacturing practice

10.	Hydrochloric acid

Good manufacturing practice

11.	Hypobromous acid

900 (as available bromine)

12.	Lactic acid

Good manufacturing practice

13.	Lactoferrin

20,000

14.

Ozone

Good manufacturing practice

15.	Peroxyacetic acid and hydrogen peroxide, with or without 1‑hydroxyethylidine‑1, 1‑diphosphonic acid, acetic acid or sulfuric acid or octanoic acid

Good manufacturing practice

16.	Potassium hydroxide

Good manufacturing practice

17.	Sodium hydroxide

Good manufacturing practice

18.	Sodium hypochlorite

50 (as
available
chlorine)

20 (as
available
chlorine)

50 (as
available
chlorine)

19.	Sodium sulphate

Good manufacturing practice

20.	Sulphuric acid

Good manufacturing practice

21.	Trisodium phosphate

Good manufacturing practice

”.

[G.N. Nos. S 515/2006; S 195/2011; S 175/2012; S 444/2012; S 493/2013; S 816/2014; S 49/2016; S 152/2017; S 302/2017; S 146/2018; S 59/2019; S 580/2019; S 237/2020; S 424/2020; S 704/2020; S 813/2020; S 695/2021; S 993/2021]

Made on 27 June 2022.

STANLEY LOH KA LEUNG

Permanent Secretary,
Ministry of Sustainability and
the Environment,
Singapore.

[030/01/114; AG/LEGIS/SL/283/2020/1 Vol. 7]

(To be presented to Parliament under section 56(8) of the Sale of Food Act 1973).

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