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Singapore Standard SS 630:2017. Code of practice for the processing and handling of cook-chill food.

standard

posted on 2023-11-08, 03:10 authored by Working Group on Cook-chill Food, Hongshun Yang, Lianey Yeap, Esther Chia, Petrina Bey, Wenie Chin, Mee Li Choo, Anthony Lee, Leonard Lee, Hong Soon TayHong Soon Tay, Elsa Jun Yie Yeo

SS 630:2017 is a Singapore Standard that is intended to provide guidelines for the processing and handling of cook-chill food ready for consumption with or without reheating and it covers products in mass catering and retail. The guide is to assist in maintain their food safety and quality up to the time of the final sale.

History

Journal/Conference/Book title

Singapore Standard SS 630:2017. Code of practice for the processing and handling of cook-chill food. Published by Enterprise Singapore. ISBN 978-981-8412-2

Publication date

2017-10-17

Version

Published

Rights statement

Member of the Working Group. Compliments of Enterprise Singapore. Copying and networking prohibited.

Corresponding author

www.enterprisesg.gov.sg/standards

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Keywords

Singapore Standard Guidelines Food Safety Good Hygiene Cook-chill Food Processing

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In Copyright

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