If you’re a Singapore small business dealing in food trade, it’s essential to understand how to classify food product in Singapore. Correct classification affects not only import permits and licensing but also ties directly to your internal processes like inventory control, tax filing, and documentation. These are areas that often connect with accounting services in Singapore, making classification an important step in ensuring your business stays compliant and efficient.
Getting the classification right helps your business in multiple ways:
Accurate licensing and registrations
Correct import permits and documentation
Proper accounting and inventory tracking
Alignment with GST categories and reporting
Avoidance of shipment delays or regulatory issues
For businesses managing stock, applying for permits, and tracking costs and revenue, the product classification system links directly to accounting and operational compliance.
The Singapore Food Agency (SFA) classifies food into specific groups, each tied to different licensing requirements and import conditions.
Whole animals or parts (fresh, chilled, frozen, processed, or canned)
Examples: fresh chicken, salami, bak kwa
Requires import licences and supporting health certificates
Includes marine, brackish, and freshwater seafood
Can be live, chilled, frozen, processed, or canned
Subject to food safety controls and approved sourcing
Raw, unprocessed plant items (e.g., durian, ginseng)
Licensing required if imported
Once peeled, frozen, or canned → categorised as Processed Food
Includes fresh eggs and modified forms (salted, powdered, pasteurised)
Licensing and sourcing documentation may be needed
A wide group covering most commercial food items
Includes snacks, drinks, sauces, ready-to-eat meals
Usually requires product registration instead of licensing
While not food, items like blenders and storage containers used in preparation are classified due to food contact
These may fall under customs codes and require different treatment for import and accounting purposes
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Follow this step-by-step approach to classify your food product correctly:
Step 1: Identify its physical state – Raw, cooked, frozen, canned, or processed?
Step 2: Match it to a food group – Use the categories listed above
Step 3: Use the official SFA tool – The Food & Related Products Classification Tool helps you confirm the product category
Step 4: Locate the correct product code – This code is crucial for licensing, tax filing, and permit applications
Step 5: Understand the licensing implications – Determine if your item needs a trader’s licence or just product registration
Step 6: Prepare supporting documents – For many items, especially meat and fish, certificates of origin or health documents are required
These steps help ensure smooth operations, especially for businesses managing goods movement, cost of goods sold, inventory, and GST compliance.
Some items may fall into special food categories that require extra care:
Infant formula and baby food – Additional controls and documentation
Health supplements or nutraceuticals – May be dual-regulated as food and medicinal products
Functional or fortified food – Items with health claims may require scientific proof and further classification steps
When in doubt, always refer to the SFA classification tool to avoid reclassification, fines, or import delays.
Properly classifying food products in Singapore is key for compliance, tax accuracy, and inventory control. For Singapore small businesses, the process links directly to accounting functions—from permit applications and licensing to GST categorisation and documentation. Using the SFA classification structure, product code list, and supporting tools ensures your business runs smoothly and stays aligned with Singapore’s strict food safety and trade regulations.
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