HACCP was introduced in the mid 1990s in response to EU requirements. Since then, the Agri-Food and Veterinary Authority, Singapore (AVA) has been actively communicating the basic principles and necessary information required for its effective implementation to the fish processing industry. HACCP implementation has been mandatory for establishments which export to EU since early 1995, and the US since 1997. It is still voluntary for all other establishments although the Wholesome Meat and Fish Act enacted in Dec 1999, has mandated HACCP requirement for all fish processing establishments. However, the HACCP concept is better-accepted and integrated in export-oriented establishments than in the domestic-oriented ones. Various technical and financial schemes are available to assist fish processors to implement HACCP. AVA currently licenses about 90 fish processing establishments of which 15 are approved for export to EU. 9 establishments have also obtained third-party HACCP certification.
Hariono, I. (2003). Singapore. In S. E. Yeap & I. Hariono (Eds.), The Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003 (pp. 49-52). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.