55 668 : Part 2 : 2020 (ICS 67.120.10) SINGAPORE STANDARD Cold chain management of chilled and frozen foods - Part 2 : Code of practice for meat Singapore Council SS 668 : Part 2 : 2020 (ICS 67.120.10) SINGAPORE STANDARD Cold chain management of chilled and frozen foods - Part 2: Code of practice for meat Published by Enterprise Singapore All rights reserved. Unless otherwise specified, no part of this Singapore Standard may be 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: [email protected]. © Enterprise Singapore 2020 ISBN 978-981-49-2548-8 55 668 : Part 2 : 2020 The content of this Technical reference was approved on 1O December 2020 by the Food Standards Committee (FSC) under the purview of the Singapore 8 Standards Council. First published, 2021 FSC consists of the following members: Name Representation Chairman Dr Allan Lim Individual Capacity Deputy Dr Tan Lee Kim Singapore Food Agency Chairman Secretary Mr Alvin Wee Singapore Manufacturing Federation - Standards Development Organisation Members Mr Ang Khim Wee Singapore Food Manufacturers' Association Ms Cyndy Au DuPont Nutrition & Biosciences Ms Michelle Bin lnnovate360 Mr David Chai Food Innovation Resource Centre Mr Andrew Chan The Restaurant Association of Singapore Prof William Chen Nanyang Technological University Mr Cheong Chung Kin Singapore Manufacturing Federation Mr Chew Chee Bin Singapore Agro-Food Enterprises Federation Limited Ms Chong Nyet Chin NTUC Fairprice Co-operative Ltd Dr Steven Fong Republic Polytechnic Ms Laureen Goi Tee Yih Jia Food Manufacturing Pte Ltd A/Prof Ralph Graichen Biomedical Research Council Mr Richard Khaw Nanyang Polytechnic Ms Melissa Koh Health Promotion Board Mr Matthew Kovac Food Industry Asia Ms Nichol Ng Foodxervices Inc. Ms Nurul Hidayah Maj/is Ugama Islam Singapore Mr Ong Boon Hock Commonwealth Capital Dr Benjamin Smith Singapore Institute of Food and Biotechnology Innovation Ms Bernice Tay Enterprise Singapore Dr Wuang Shy Chyi Temasek Polytechnic, Aquaculture Innovation Centre Ms Lianey Yeap SATS Ltd Prof Zhou Weibiao National University of Singapore Co-opted Member Dr Diana Chan Individual Capacity 2 COPYRIGHT 55 668 : Part 2 : 2020 FSC sets up the Technical Committee on Food Processing, Distribution and Services to oversee the preparation of this standard. The Technical Committee consists of the following members: Name Representation Chairman Ms Chong Nyet Chin Individual Capacity Secretary Ms Sharene Toh Singapore Manufacturing Federation - Standards Development Organisation Members Mr Ang Khim Wee Singapore Food Manufacturers' Association Ms Shirley Chua Suat Lay Singapore Food Agency Mr Chung Suan Lim Xie Chun Trading Pte Ltd Ms Ashley Goh Mei Huang Dairy Farm Singapore Mr Alex Gwee Individual Capacity Mrs Belinda Lee Jurong Cold Store Pte Ltd A/Prof Lim Bee Gim Singapore Institute of Technology Ms Lin Rui Wen Sheng Siong Group Ltd Mr Ong Kian San Kee Song Bio-Technology Holdings Limited Ms Bernadette Roque Singapore Polytechnic Ms Claire Ariela Shen Cooking Art Industries Pte Ltd Mr Tai Seng Yee Zenxin Agri-Organic Food Pte Ltd Mr Tan Chin Ngiap Ban Choon Marketing Pte Ltd Mr Stewart Tan Nanyang Polytechnic A/Prof Ryan Tay Singapore Institute of Technology Mr Zhang Disong Waste Management & Recycling Organisation The Technical Committee sets up the Working Group on Cold Chain Management of Chilled and Frozen Foods - Code of Practice for Meat to prepare this standard. The Working Group consists of the following experts who contribute in their individual capacity: Name Convenor Ms Chong Nyet Chin Secretary Mr She Long Huai Members Mr Cham Kar Wah Mr Dave Cheng Loon Mr Victor Cher Dr Paul Chiew King Tiong Ms Junainah Badron Mrs Belinda Lee Ms Joy Lee Dr Christine Lee Pin Rou Mr Alan Lim Ms Shermin Low Mr Ong Kian San Mr Pang Tiak Peng Ms Winnie Pang Ms Rachel Paran 3 COPYRIGHT 55 668 : Part 2 : 2020 Members Ms Sim Sau Chein Mr Tan Chin Ngiap Ms Georgina Tan Mr Johnson Tay Ms Grace Teo Ms Teo Siok Lay Mr Ting Heng Luan Ms Jannie Wan Mr Dickson Yeo Suan Liang The organisations in which the experts of the Working Group are involved are: Ban Choon Marketing Pte Ltd Enterprise Singapore GS1 Singapore Limited Jurong Cold Store Pte Ltd Malaysia Dairy Industries Pte Ltd Kee Song Bio-Technology Holdings Limited MyKenzen Nutrition Services Pte Ltd NTUC Fairprice Co-operative Ltd Occasions Catering Pte Ltd OJJ Foods Pte Ltd PSA Corporation Ltd Reckitt Benckiser Group Republic Polytechnic SA TS Airport Services Pte Ltd Singapore Food Agency Singapore Polytechnic SMH Food Group of Companies SOCOTEC Certification Singapore Pte Ltd Swisslog Singapore Pte Ltd Yamato Transport (S) Pte Ltd 4 COPYRIGHT 55 668 : Part 2 : 2020 Contents Page Foreword 6 0 Introduction 8 1 Scope 8 2 Normative references 8 3 Terms and definitions 9 4 Integrated cold chain management of meat 11 5 Post-harvest 12 Annexes A Checklist for cold chain management of meat ______________ 15 B Microbiological criteria sample plan __________________ 20 Figure 1 Typical cold chain management of meat ________________ 11 Bibliography ____________________________ 23 5 COPYRIGHT 55 668 : Part 2 : 2020 Foreword This Singapore Standard was prepared by the Working Group on Cold Chain Management of Chilled and Frozen Foods - Code of Practice for Meat set up by the Technical Committee on Food Processing, Distribution and Services under the purview of FSC. The review of the following standards resulted in the development of the SS 668 series of standards on cold chain management of chilled and frozen foods: SS 585 : 2013 Cold chain management of vegetables; SS 552 : 2016 Code of practice for cold chain management of chilled pork; SS 621 : 2016 Code of practice for cold chain management of milk and dairy products; TR 49 : 2016 Cold chain management of frozen fish and seafood. The SS 668 series comprises the following parts under the general title of "Cold chain management of chilled and frozen foods": Part 1 : General requirements Part 2 : Code of practice for meat Part 3 : Code of practice for vegetables and fruits Part 4 : Code of practice for fish Part 5 : Code of practice for chilled table eggs NOTE - Parts 2 to 5 are intended to be used in conjunction with Part 1. The maintenance of the cold chain is integral to uphold the safety of consumers and the protection of public health while preserving the nutritional and sensory qualities of perishable meat and their products. The cold chain extends their shelf life by slowing down microbial spoilage and/or biological contamination. It also reduces unnecessary food wastage along the chain. The introduction of new and modern technologies in meat production at the farm, carcass processing, de-boning, and packaging have revolutionised the whole concept of chilled and frozen meat preparation, storage and transportation. These processes have a significant impact on consumers' perception and expectations of food safety and quality. Proper management of every link of the cold chain constitutes an integral part in the production, storage and transportation of wholesome and safe chilled and frozen meat to the consumer. SS 668 : Part 2 covers the major six links in the cold chain management starting from the farm, abattoir, processing/de-boning plant, transportation, retail and finally to the consumers. Every sector of the chain observes the stringent food safety and hygienic practices in tandem with complete implementation of the cold chain in order to prevent hazards associated with poor processing practices and temperature abuse. Thus activities undertaken and devices utilised for monitoring the time-temperature profile along the entire chain commencing from the abattoir to de-boning plants, refrigerated transport/distribution containers for land and air transportation, warehouses, manufacturing plants and chillers at retail outlets as well as the mode of handling and storage from the retail outlets to consumers were taken into consideration in preparing this standard. It is presupposed that in the course of their work, users will comply with all relevant regulatory and statutory requirements. Some examples of relevant regulations and acts are listed in the Bibliography. The Singapore Standards Council and Enterprise Singapore will not be responsible for identifying all of such legal obligations. Attention is drawn to the possibility that some of the elements of this Singapore Standard may be the subject of patent rights. Enterprise Singapore shall not be held responsible for identifying any or all of such patent rights. 6 COPYRIGHT 55 668 : Part 2 : 2020 NOTE 1. Singapore Standards (SSs) and Technical References (TRs) are reviewed periodically to keep abreast of technical changes, technological developments and industry practices. The changes are documented through the issue of either amendments or revisions. Where SSs are deemed to be stable, i.e. no foreseeable changes in them, they will be classified as "Mature Standards". Mature Standards will not .be subject to further review, unless there are requests to review such standards. 2. An SS or TR is voluntary in nature except when it is made mandatory by a regulatory authority. It can also be cited in contracts making its application a business necessUy. Users are advised to assess and determine whether the SS or TR is suitable for their intended use or purpose. If required, they should refer to the relevant professionals or experts for advice on the use of the document. Enterprise Singapore and the Singapore Standards Council shall not be liable for any damages whether directly or indirectly suffered by anyone or any organisation as a result of the use of any SS or TR. Although care has been taken to draft this standard, users are also advised to ensure that they apply the information after due diligence. 3. Compliance with a SS or TR does not exempt users from any legal obligations. 7 COPYRIGHT 55 668 : Part 2 : 2020 Cold chain management of chilled and frozen foods - Part 2 : Code of practice for meat 0 Introduction Singapore is heavily dependent on imports for its food supply. Many foods such as fresh meat and fish are highly perishable. A cold chain management system is an integrated system in which food is kept cold in the chilled or frozen form in an unbroken link from the initial chilling or freezing of freshly produced food at a farm or processing establishment throughout the stages of transportation, storage, distribution and retailing. Cold chain management system is important for an organisation involved in chilled and frozen food to maintain the freshness, shelf life, quality (including nutritional value and sensory characteristics) and safety of food products. Cold chain management system effectively controls the growth of spoilage and food poisoning bacteria as well as slowing down quality deterioration. The potential benefit of a cold chain management system is the ability to consistently provide quality, safe and wholesome food for consumers. Implementation of a cold chain management system is a strategic decision for the organisation to improve its overall performance in providing food products and services. 1 Scope This code specifies cold chain requirements for an organisation carrying out post-harvest preparation and related activities. It aims to assist organisation to adopt the appropriate guidelines to demonstrate its ability to consistently meet cold chain requirements. This code does not define the manufacturing requirements for processes or repeat the general technical requirements of a cold chain system listed in SS 668 : Part 1. This code is intended for the application and observance of temperature controls in the cold chain for the production of meat and provides specific cold chain requirements covering meat carcass chilling after slaughtering, cutting, de-boning, offal harvesting, etc., before packing, cold storage, transportation and distribution to ensure their safety, quality and wholesomeness, and safeguard public health. This code is applicable to beef, mutton, pork, poultry meat and game/wild meat that are not further processed. It covers carcasses, sides, meat parts and offal. 2 Normative references The following referenced documents are indispensable for the application of this standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. SS 668 : Part 1 Cold chain management of chilled and frozen foods - Part 1: General requirements 8 COPYRIGHT 55 668 : Part 2 : 2020 3 Terms and definitions For the purpose of this Singapore Standard, the following terms and definitions apply. 3.1 Abattoir/slaughterhouse Any premises or facility that is approved and registered by an inspection officer in which livestock and poultry are slaughtered, dressed and inspected for human consumption. 3.2 Carcass Body of a slaughtered animal after bleeding and dressing. 3.3 Chilled meat Chilled meat maintained at a core temperature of between O °C to 4 °C, which apart from refrigeration and vacuum packing has not been treated for the purpose of preservation other than through protective packaging and which retains its natural characteristics. 3.4 Chiller Insulated temperature-controlled storage space with its temperature set between O °C and 4 °C, as required for chilled meat. 3.5 Condemned Slaughter animal, poultry or frozen meat that has been inspected and judged as, or otherwise officially determined to be, unfit for human consumption and requires destruction. 3.6 De-boning Cutting up of a whole carcase or side in a licensed establishment into smaller cuts devoid of major bones. Note 1 to entry - Bones may remain intact in the fore and hind legs. 3.7 Dressing Progressive separation on the dressing floor of a slaughter animal into a carcass (or sides of a carcass), offal and inedible by-products. Examples of dressing are removal of the head, hide/skin, genital organs and urinary bladder. 3.8 Establishment Any premises other than an abattoir/slaughterhouse that is approved and registered by an inspection officer in which meat are de-boned, prepared, handled, packed or stored and their products are prepared and processed. 3.9 Fit for human consumption Meat and offal that are passed by an inspector as safe and wholesome, unless found unwholesome in subsequent examinations, which may include laboratory tests. 3.10 Hazard analysis critical control point (HACCP) System which identifies, evaluates and controls hazards which are significant for food safety. 9 COPYRIGHT