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Circular to Exporters/Applicants on Changes to Export Health Certificate Reference Number

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02 Jan 2026

 

Exporters/ Applicants for Export Health Certificate (EHC)

Dear Sir/Madam

CHANGES TO EXPORT HEALTH CERTIFICATE REFERENCE NUMBER

              We would like to inform that as part of SFA’s review, there will be changes made to the Export Health Certificate (EHC) reference number and application process. These changes will take into effect from 2 February 2026

(A) Changes to EHC reference number

2            SFA currently issues EHC with two identification formats of certificate reference numbers: “HAXXXXX” and “EHXXXXXXX”, where X represents numeric characters. SFA will be streamlining the use of the certificate reference number. Moving forward, all EHC will be issued with the standardized “EHXXXXXXX” format.

(B) Changes to EHC application

3            An update will be made to the dropdown list for “Health Certificate Type” when submitting EHC applications via GoBusiness. When selecting the appropriate health certificate type, you should determine whether your EHC requires endorsement by a veterinarian. You can verify this by checking your previous issued certificates:

i) Export of food products (Veterinarian) [EXPORTVET] – Select this option if the health certificate is signed off by a veterinarian i.e. if the signature section shows “Dr” before the officer’s name, veterinarian endorsement is required.

ii) Export of food products [EXPORT] – Select this option if the health certificate is not signed off by a veterinarian.

4            There are no changes to the application process for all other types of export certificates. For more information on GoBusiness submissions, please refer to https://file.go.gov.sg/exportcertuserguide.pdf

5            If you require any clarifications, please submit your enquiries via https://csp.sfa.gov.sg/feedback.

 


 

Yours faithfully

 

Export Facilitation Section
Food Export & Fisheries Management Department
Food Supply Operations Division
Singapore Food Agency 

 

 

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