SS 668:2020 Cold Chain Management of Chilled and Frozen Foods Awareness Training

Discover the requirements of the new standard SS668

Discover the requirements of the new standard SS668

LIVE VIRTUAL TRAINING SCHEDULE    

  • 13th Jun 2022SS 668:2020 Cold Chain Management of Chilled and Frozen Foods Awareness Training
    9.30 am to 6.30 pm SGT | 1 Day
  • 12th Sep 2022SS 668:2020 Cold Chain Management of Chilled and Frozen Foods Awareness Training
    9.30 am to 6.30 pm SGT | 1 Day
  • 8th Dec 2022SS 668:2020 Cold Chain Management of Chilled and Frozen Foods Awareness Training
    9.30 am to 6.30 pm SGT | 1 Day

ABOUT THE COURSE

SS668:2020 was approved on 10 December 2020 by the Food Standards Committee (FSC) under the purview of Singapore Standards Council. It comprises of the following parts under the Cold Chain Management (CCM) of chilled and frozen foods.

  • General Requirements – Part 1
  • Code of practice for meat – Part 2
  • Code of practice for vegetables and fruits – Part 3
  • Code of practice for fish – Part 4
  • Code of practice for chilled table eggs – Part 5

Food Safety Hazards, especially biological hazards, can occur anytime in the cold chain if not appropriately managed. A break in the cold chain can result in microbial growth, textual degradation, reduction in shelf life and discolouration. This course will stress the importance of food safety as a joint responsibility of all parties in the cold chain.

Duration: 1 - day course

WHAT WILL YOU LEARN FROM THE COURSE?

By the end of this course, participants will be able to:

  • Understand Cold-Chain Management in Food Safety 
  • Explain the key terms, definitions and requirements of the standard
  • Grasps the significance of organisational context, leadership and adopting a risk-based approach

Topics to be covered in this course include:

  • Introduction to Cold-Chain Management and links to Food Safety Hazards.
  • Understand the requirements of SS668:2020 and clauses
  • Management responsibility
  • Monitoring and Measuring Equipment
  • Validation and Verifications
  • Documenting of SS668:2020 Part 1 for certification purposes 
  • Understand the Supporting Reference Part 2 to Part 5

WHAT IS THE COURSE METHODOLOGY?

Participants will learn through lectures, case studies, group exercises and discussions.

WHO SHOULD TAKE THE COURSE?

This course is specially designed for:

  • Personnel responsible for establishing, implementing and maintaining the food safety system specific to CCM in the company, e.g. Quality Assurance Officers, Production Managers, Quality Control Supervisors etc.
  • Individuals who wish to gain more insights into SS668:2020 principles and requirements as stipulated.

Prerequisite: None

WHO IS THE COURSE ADVISOR?

The course content and structure are designed by the domain experts from TÜV SÜD.

With immense experience and knowledge in the relevant standards, our team of product specialists and technical experts at TÜV SÜD, developed the course content based on current business landscape and market requirements.

 

  • What are the benefits of enrolling in this course?
    • World-class training – by learning from TÜV SÜD’s industry experts and training specialists

    • Interactive learning style – with interactive formats such as lectures, illustrations and simulations are used

    • Networking opportunity – where you can meet and build network with like-minded individuals at our instructor-led training

    • Gain a competitive edge – by getting trained by experts known in the fields of safety, security and sustainability

 

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