Question & AnswerQ&A (DA MEMORANDUM ORDER NO. 18)
The importation of smoked chicken and pork products from Singapore is governed by DA Memorandum Order No. 18, dated August 20, 1998.
The recommendations of the Office International des Epizooties (OIE) must be complied with.
An international zoo-sanitary certificate is required, attesting to specific health and safety conditions of the meat products.
Birds must come from countries free from Newcastle Disease (ND) and Highly Pathogenic Avian Influenza (HPAI) for at least the past 21 days or since they were hatched.
Chicken floss must be boiled to well-cooked, de-boned and skinned, and stir-fried before being imported.
Chicken sausage must be smoked at not less than 70 degrees Celsius for at least three days.
Animals must have been kept in a Classical Swine Fever (CSF) free zone or country since birth, in an FMD free zone or country since birth, be slaughtered in a government-accredited abattoir, found healthy before and after slaughter, and free from infectious diseases.
It must be smoked for at least three days at a temperature not less than 70 degrees Celsius.
Pork floss must be cooked at boiling temperature to meet the standards.
William D. Dar was the Acting Secretary who adopted the memorandum order.