{"id":5294,"date":"2022-03-08T18:06:56","date_gmt":"2022-03-08T10:06:56","guid":{"rendered":"https:\/\/gicgrp.com\/sg\/?post_type=certifications&#038;p=5294"},"modified":"2022-03-08T18:06:56","modified_gmt":"2022-03-08T10:06:56","slug":"ss-6682020-cold-chain-management-of-chilled-and-frozen-food","status":"publish","type":"certifications","link":"https:\/\/gicgrp.com\/sg\/certifications\/ss-6682020-cold-chain-management-of-chilled-and-frozen-food\/","title":{"rendered":"SS 668:2020 Cold Chain Management of Chilled and Frozen Food"},"content":{"rendered":"<p>SS 668 is a new Singapore standard, called SS 668: 2020 \u2013 Cold chain management of chilled and frozen foods, that sets out organisational goals, policies and technical requirements that are key to the cold chain management process for food products.<\/p>\n<p>Cold chain management is the process to ensure that temperature-sensitive food products are maintained at correct temperature from farm to fork to ensure food safety and quality. Without proper temperature and control, harmful bacteria in food can multiply rapidly, especially when left at temperature between 5oC to 60oC, which is known as the temperature danger zone.<\/p>\n<p>SS 668 aims to strengthen Singapore\u2019s cold chain ecosystem by improving the management of chilled and frozen food, which includes pre-packaged food, meat, vegetables and eggs.<\/p>\n<p>The SS 668 series comprised the following parts:<\/p>\n<ul>\n<li>Part 1 \u2013 General requirements<\/li>\n<li>Part 2 \u2013 Code of practice for meat<\/li>\n<li>Part 3 \u2013 Code of practice for vegetables and fruits<\/li>\n<li>Part 4 \u2013 Code of practice for fish<\/li>\n<li>Part 5 \u2013 Code of practice for chilled table eggs<\/li>\n<\/ul>\n","protected":false},"featured_media":5295,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"certification-category":[],"class_list":["post-5294","certifications","type-certifications","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SS 668:2020 Cold Chain Management of Chilled and Frozen Food - GICG(SG)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gicgrp.com\/sg\/certifications\/ss-6682020-cold-chain-management-of-chilled-and-frozen-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SS 668:2020 Cold Chain Management of Chilled and Frozen Food - GICG(SG)\" \/>\n<meta property=\"og:description\" content=\"SS 668 is a new Singapore standard, called SS 668: 2020 \u2013 Cold chain management of chilled and frozen foods, that sets out organisational goals, policies and technical requirements that are key to the cold chain management process for food products. 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