SS668:2020 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.

Course Code

FS-11221

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

Course Brochure

Enquire About Course

Course Dates

Synchronous Learning (Online)

08 Apr 2023, (Mon, 0900-1700 hrs)
08 Oct 2023, (Tues, 0900-1700 hrs)

Physical Class @ LLI (Paya Lebar)

8 Jul 2023, (Wed, 0900-1700 hrs)

Course Overview

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

Assessment & Certification

Certification of Attendance will be awarded for participants who are with 100% attendance