[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-500437-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-500437-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","ss-635-code-of-practice-for-the-processing-and-handling-of-quick-frozen-foods","SS 635 - Code of practice for the processing and handling of quick frozen foods","","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.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & Report",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/ss-635-code-of-practice-for-the-processing-and-handling-of-quick-frozen-foods/500437/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/ss-635-code-of-practice-for-the-processing-and-handling-of-quick-frozen-foods/500437.png","ImageObject",300,407,{"name":42,"@type":43},"Miles","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-22","2026-10-03",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What does SS 635 : 2018 cover for quick frozen foods?","Question",{"text":63,"@type":64},"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.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Why is maintaining -18 °C or colder important?",{"text":68,"@type":64},"The standard requires retention of uniform product temperature at -18 °C or colder to support production of high quality frozen products.",{"name":70,"@type":61,"acceptedAnswer":71},"What annexes are included in SS 635 : 2018?",{"text":72,"@type":64},"Annex A provides guidelines for handling quick frozen foods during transport, and Annex B addresses temperature monitoring and control in the cold chain.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},500437,1791210815,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,111,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":108,"show_sort_weight":109,"slug":110},7,"Healthcare",40,"healthcare",{"id":112,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":113,"slug":114},8,30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":112,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":112,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":117},13056703019404,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","SINGAPORE STANDARD  \nCode of practice for the processing and handling of quick frozen foods  \n[Formerly CP 46]  \nSS 635 : 2018  \n(ICS 67.020)  \nSINGAPORE STANDARD  \nCode of practice for the processing and handling of quick frozen foods  \nAll 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.  \nRequest for permission can be sent to: [standards@enterprisesg.gov.sg](standards@enterprisesg.gov.sg).  \nISBN 978-981-47-8493-1  \nThis Singapore Standard was approved by the Food Standards Committee on behalf of the Singapore Standards Council on 6 March 2018.  \nFirst published as CP 46, 1989  \nFirst revision and re-designated as SS 635 , 2018  \nThe Food Standards Committee appointed by the Standards Council, consists of the following members:  \nName Capacity  \nChairman : Dr Allan Lim Individual Capacity  \n1st Deputy Chairman : Dr Yap Him Hoo  \n2nd Deputy Chairman Mr Lim Kay Kong  \nAdvisors : Prof Chua Sin Bin  \nMr Tan Khieng Sin  \nSecretary : Mr Lee Huan Tiat  \nMembers : Mr Andrew Chan  \nDr Diana Chan Ms Chong Nyet Chin A/Prof Ralph E Graichen  \nMr Richard Khaw  \nMr Sunny Koh Lai Hong Ms Adeline Leong Mr Lim Chee Kang  \nMr Munir Hussain Mrs Ngan-Loong Mann Na Dr Eunice Pang Mr Rashid Hassan  \nMr Siew Kwok Siong Ms Bernice Tay Mr Wong Mong Hong Dr Yap Peng Kang Ms Lianey Yeap Prof Zhou Weibiao  \nAgri-Food & Veterinary Authority of Singapore  \nIndividual Capacity  \nIndividual Capacity  \nIndividual Capacity  \nSingapore Manufacturing Federation – Standards Development Organisation  \nThe Restaurant Association of Singapore Temasek Polytechnic  \nNTUC Fairprice Co-operative Ltd Agency for Science, Technology and  \nResearch  \nSingapore Institute of Food Science and Technology  \nSingapore Manufacturing Federation National Environment Agency Workforce Singapore  \nMajlis Ugama Islam Singapore Food Innovation Resource Centre Health Promotion Board  \nCommonwealth Capital Consumers Association of Singapore SPRING Singapore  \nSingapore Food Manufacturers’ Association  \nFraser and Neave, Limited SATS Catering Pte Ltd National University of Singapore  \nThe 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:  \nName  \nConvenor : Prof Chua Sin Bin  \nSecretary : Ms Esther Chia  \nMembers : Mr Victor Cher  \nMr Koh Boon Liang  \nMr Anthony Lee  \nMrs Belinda Lee  \nMr Darren Lee  \nMs Helen Phang  \nMr Charlie Seo  \nMr Ting Heng Luan  \nMs Lianey Yeap  \nProf Zhou Weibiao  \nThe organisations in which the experts of the Working Group are involved are:  \nAgrifood Technologies Pte Ltd  \nAgri-Food & Veterinary Authority of Singapore  \nMeat Traders Association  \nNational University of Singapore SATS Catering Pte Ltd  \nSeafood Industries Association Singapore Seo Eng Joo Frozen Food Pte Ltd  \nSingapore Institute of Food Science and Technology Singapore Polytechnic  \nSingapore Retailers Association  \n(blank page)  \nContents  \nPage  \nForeword   6  \n1 Scope and objectives   7  \n2 Normative references   7  \n3 Terms and definitions   7  \n4 Prerequisite programme   8  \n5 Cold chain management   10  \n6 Quick freezing   11  \n7 Glazing   11  \n8 Packaging and labelling   12  \n9 Frozen storage and handling   12  \n10 Transport and distribution   13  \n11 Retail sale   13  \n12 Temperature management in the cold chain   14  \nAnnexes  \nA Guidelines for the handling of quick frozen foods during transport   17  \nB Temperature monitoring and control in the cold chain   21  \nFigures  \n1 Stepwise approach to inspection of quick frozen food   16  \nB.1 Sampling positions for a loaded vehicle (◄)   25  \nB.2 Sampling positions for an unloaded vehicle (◄)   25  \nForeword  \nThis Singapore Standard was prepared by th","cbCaidL4AGwnZjTS","https://ap.wps.com/l/cbCaidL4AGwnZjTS","pdf",934961,"English","# Foreword\n# 1 Scope and objectives\n# 2 Normative references\n# 3 Terms and definitions\n# 4 Prerequisite programme\n# 5 Cold chain management\n# 6 Quick freezing\n# 7 Glazing\n# 8 Packaging and labelling\n# 9 Frozen storage and handling\n# 10 Transport and distribution\n# 11 Retail sale\n# 12 Temperature management in the cold chain\n# Annex A Guidelines for the handling of quick frozen foods during transport\n# Annex B Temperature monitoring and control in the cold chain","[{\"question\":\"What does SS 635 : 2018 cover for quick frozen foods?\",\"answer\":\"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.\"},{\"question\":\"Why is maintaining -18 °C or colder important?\",\"answer\":\"The standard requires retention of uniform product temperature at -18 °C or colder to support production of high quality frozen products.\"},{\"question\":\"What annexes are included in SS 635 : 2018?\",\"answer\":\"Annex A provides guidelines for handling quick frozen foods during transport, and Annex B addresses temperature monitoring and control in the cold chain.\"}]","SS 635 - Code of practice for the processing and handling of quick frozen foods | PDF",1791011427]