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The Singapore Standards has drafted a standard intended for cook-chill food. The standard is named Draft 66: 2016 Code of practice for processing and handling of cook-chill food (Revision of CP 66).

This standard provides guidelines for the processing and handling of cook-chill food ready for consumption with or without re-heating. The standard sets out the standards to be used in developing, processing and distributing cook-chill food for mass catering and retail.

This standard is open for consultation from March 3 to May 4, 2017.




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