Cold Chain Management of Chilled and Frozen Food Awareness Training
This 1-day training enables you to understand, adopt and implement Cold Chain Management of Chilled and Frozen Food. The training has been developed in accordance with SS668:2020 Cold Chain Management of Chilled and Frozen Food and best industry practices.
TGS Code
Price
SGD $320
[Subject to 9% GST]
Course Duration
1 Day
Course Mode
Face-to-face training at client’s site OR Online training with virtual interactive activities
Language
English
Funding Validity
Course Dates
Course Overview
This 1-day training enables you to understand, adopt and implement Cold Chain Management of Chilled and Frozen Food. The training has been developed in accordance with SS668:2020 Cold Chain Management of Chilled and Frozen Food and best industry practices.
Who Should Attend
Appointed staff who are involved in handling chilled and frozen food in their day-to-day operation. Key personnel who are responsible for maintaining and implementing cold chain management system. Individuals who are keen to gain knowledge on cold chain management system
Course Content
- Part 1: General Requirements
- Part 2: Code of Practice for Meat
- Part 3: Code of Practice for Vegetables and Fruits
- Part 4: Code of Practice for Fish
- Part 5: Code of Practice for Chilled Table Eggs
- Temperature requirements for cold chain operations, cold room facilities and transportation
- Good harvesting practices for vegetables & fruits
- Good handling practices in packing room
- 5 types of pre-cooling methods used in vegetable cooling
- Post-harvest steps for meat, vegetables & fruits and fish production
- Microbiological criteria sample plan for imported meat
- Microbiological guidelines for chilled and frozen raw fish
Learning Outcomes
By the end of this training, learners from SS668:2020 Cold Chain Management of Chilled and Frozen Food Awareness Training will be able to:
Understand SS 668:2020 Part 1 to 5 clauses and requirements
- Develop cold chain management system by meeting SS668:2020 Cold Chain Management of Chilled and Frozen Food requirements
- Apply recommended temperature requirements for chilled and frozen food and storage facilities at workplace
- Adopt good harvesting practices for vegetables & fruits and good handling practices in packing room
- Practice post-harvest steps for meat, vegetables & fruits and fish production
