SS 635 - Code of practice for the processing and handling of quick frozen foods

Oct 3, 2026

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Singapore Standard SS 635 : 2018 establishes a code of practice for processing and handling quick frozen foods, covering requirements from raw material stages through delivery to the ultimate consumer. The standard promotes good industry practices to maintain high product quality, emphasizing efficient freezing techniques, preservation of packaging integrity, proper stock rotation, and maintaining uniform product temperature at -18 °C or colder. It addresses prerequisite programs, cold chain management, glazing, packaging and labelling, frozen storage, transport and distribution, retail sale, and temperature management, with annex guidelines on transport handling and temperature monitoring and control.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages8

Reading Time20 min

AccessFree to download

Foreword

1 Scope and objectives

2 Normative references

3 Terms and definitions

4 Prerequisite programme

5 Cold chain management

6 Quick freezing

7 Glazing

8 Packaging and labelling

9 Frozen storage and handling

10 Transport and distribution

11 Retail sale

12 Temperature management in the cold chain

Annex A Guidelines for the handling of quick frozen foods during transport

Annex B Temperature monitoring and control in the cold chain

SINGAPORE STANDARD Code of practice for the processing and handling of quick frozen foods [Formerly CP 46] SS 635 : 2018 (ICS 67.020) SINGAPORE STANDARD Code of practice for the processing and handling of quick frozen foods All rights reserved. Unless otherwise specified , no part of this Singapore Standard maybe reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilming, without permission in writing from Enterprise Singapore. Request for permission can be sent to: [standards@enterprisesg.gov.sg](standards@enterprisesg.gov.sg). ISBN 978-981-47-8493-1 This Singapore Standard was approved by the Food Standards Committee on behalf of the Singapore Standards Council on 6 March 2018. First published as CP 46, 1989 First revision and re-designated as SS 635 , 2018 The Food Standards Committee appointed by the Standards Council, consists of the following members: Name Capacity Chairman : Dr Allan Lim Individual Capacity 1st Deputy Chairman : Dr Yap Him Hoo 2nd Deputy Chairman Mr Lim Kay Kong Advisors : Prof Chua Sin Bin Mr Tan Khieng Sin Secretary : Mr Lee Huan Tiat Members : Mr Andrew Chan Dr Diana Chan Ms Chong Nyet Chin A/Prof Ralph E Graichen Mr Richard Khaw Mr Sunny Koh Lai Hong Ms Adeline Leong Mr Lim Chee Kang Mr Munir Hussain Mrs Ngan-Loong Mann Na Dr Eunice Pang Mr Rashid Hassan Mr Siew Kwok Siong Ms Bernice Tay Mr Wong Mong Hong Dr Yap Peng Kang Ms Lianey Yeap Prof Zhou Weibiao Agri-Food & Veterinary Authority of Singapore Individual Capacity Individual Capacity Individual Capacity Singapore Manufacturing Federation – Standards Development Organisation The Restaurant Association of Singapore Temasek Polytechnic NTUC Fairprice Co-operative Ltd Agency for Science, Technology and Research Singapore Institute of Food Science and Technology Singapore Manufacturing Federation National Environment Agency Workforce Singapore Majlis Ugama Islam Singapore Food Innovation Resource Centre Health Promotion Board Commonwealth Capital Consumers Association of Singapore SPRING Singapore Singapore Food Manufacturers’ Association Fraser and Neave, Limited SATS Catering Pte Ltd National University of Singapore The Working Group on Processing and Handling of Quick Frozen Foods , appointed by the Food Standards Committee to assist in the preparation of this standard, comprises the following experts who contribute in their individual capacity: Name Convenor : Prof Chua Sin Bin Secretary : Ms Esther Chia Members : Mr Victor Cher Mr Koh Boon Liang Mr Anthony Lee Mrs Belinda Lee Mr Darren Lee Ms Helen Phang Mr Charlie Seo Mr Ting Heng Luan Ms Lianey Yeap Prof Zhou Weibiao The organisations in which the experts of the Working Group are involved are: Agrifood Technologies Pte Ltd Agri-Food & Veterinary Authority of Singapore Meat Traders Association National University of Singapore SATS Catering Pte Ltd Seafood Industries Association Singapore Seo Eng Joo Frozen Food Pte Ltd Singapore Institute of Food Science and Technology Singapore Polytechnic Singapore Retailers Association (blank page) Contents Page Foreword 6 1 Scope and objectives 7 2 Normative references 7 3 Terms and definitions 7 4 Prerequisite programme 8 5 Cold chain management 10 6 Quick freezing 11 7 Glazing 11 8 Packaging and labelling 12 9 Frozen storage and handling 12 10 Transport and distribution 13 11 Retail sale 13 12 Temperature management in the cold chain 14 Annexes A Guidelines for the handling of quick frozen foods during transport 17 B Temperature monitoring and control in the cold chain 21 Figures 1 Stepwise approach to inspection of quick frozen food 16 B.1 Sampling positions for a loaded vehicle (◄) 25 B.2 Sampling positions for an unloaded vehicle (◄) 25 Foreword This Singapore Standard was prepared by th

FAQs

What does SS 635 : 2018 cover for quick frozen foods?

It covers processing and handling from raw materials to the ultimate consumer, including freezing, cold chain management, glazing, packaging and labelling, storage, transport, retail sale, and temperature management.

Why is maintaining -18 °C or colder important?

The standard requires retention of uniform product temperature at -18 °C or colder to support production of high quality frozen products.

What annexes are included in SS 635 : 2018?

Annex A provides guidelines for handling quick frozen foods during transport, and Annex B addresses temperature monitoring and control in the cold chain.

Oct 3, 2026

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