Food Safety Regulatory Limits

Limits for Incidental Constituents In Food

Incidental constituents (commonly referred to as "contaminants") are substances that are present in food as a result of the production (e.g, crop husbandry), manufacture, treatment, packing, packaging, transport or holding of such food, or as a result of environmental contamination.

The limits for the various types of incidental constituents are as follows:

  • Microbiological standards 

          (i) Ready-to-eat food

          (ii) Non-ready-to-eat food

  • Pesticide residues

(i) Singapore's regulatory limits

(ii) Codex MRLs (if there are no regulatory limits specified under i)