What is Cold Chain?
Cold Chain refers to the transport and delivery of perishable food products from farm to fork, spanning across various control points in the supply chain under controlled temperate conditions. The establishment and sustaining of the Cold Chain are essential ingredients for upholding the safety of consumers and protection of public health while preserving the nutritional and sensory qualities of perishable food products. The Cold Chain management process provides intrinsic benefits to retailers and consumers through lengthening the retail shelf life of the perishable food product without increasing health risks through slowing down the microbial spoilage and biological contamination.
About the Certificate in Cold Chain Management for Milk & Dairy and Chilled Pork
The syllabus of the program is grounded in the principles and guidelines stipulated in the SS552: 2009, being Singapore Standards: Code of Practice for Cold Chain Management of Chilled Pork and CP95:2002. Being Code of Practice for Cold Chain Management – Milk and dairy products. The four man-day program will be conducted three times a year in Singapore Polytechnic’s food laboratory facilities and will provide trainees with hands on exposure and treatment of the perishable food products in the syllabus. The training program incorporates regulatory briefing by government agencies, principles of HACCP (Hazard Analysis and Critical Control Points), handling and delivery via different modes of transport and storage facilities and a study visit to existing cold pot facilities in Singapore.
The upcoming training for Milk & Dairy and Chilled Pork will be conducted from 2 – 5 April 2013. The fee per participant is $660 before GST and the training fee is subsidised. Participants who passed the modular exams