Draft SS 630:2026
Code of practice for the processing and handling of cook-chill food (Revision of SS 630:2017)
OVERVIEW
This standard provides requirements and recommendations for the processing and handling of cook-chill food ready for consumption with or without reheating. It also covers products in mass catering and retail.
This standard is applicable to cook-chill food of all types that have been subjected to the process of heat treatment and rapid chilling.
It aims to support the processing and handling of cook-chill food in order to maintain their safety and quality up to the time of final sale.
The main changes in this revision have been made to align with current industry practices and reflect more prescriptive food safety requirements and recommendations.
Users of the standard include food manufacturers and suppliers, food caterers, central kitchens, food retails, TIC bodies, institutions of higher learning and relevant government agencies.
COMMENTS
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PRODUCT DETAILS
| Status | Draft |
|---|---|
| Edition | 2026 |
| No. of Pages | 20 |
| ICS Classification | |
| Committee | |
| Available for Purchase | For sale in Singapore only |
| Adoption | - |