Ss 668 2 2020 Cold Chain Management Of Chilled And Frozen Foods Part 2 Code Of Practice For Meat 2020th Edition Singapore Standards Council by Singapore Standards Council 9789814925488, 9814925489 instant download after payment.

This code of practice specifies cold chain requirements for an organisation carrying out post-harvest preparation and related activities. It aims to assist organisation to adopt the appropriate guidelines to demonstrate its ability to consistently meet cold chain requirements. The code does not define the manufacturing requirements for processes or repeat the general technical requirements of a cold chain system listed in SS 668 : Part 1.
This code is intended for the application and observance of temperature controls in the cold chain for the production of meat and provides specific cold chain requirements covering meat carcass chilling after slaughtering, cutting, de-boning, offal harvesting, etc., before packing, cold storage, transportation and distribution to ensure their safety, quality and wholesomeness, and safeguard public health.
This code is applicable to beef, mutton, pork, poultry meat and game/wild meat that are not further processed. It covers carcasses, sides, meat parts and offal.