Page 5 - DICCS2223 25Feb2022
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 Singapore is set on the path to economic New Singapore safety, freshness and quality of the products recovery despite the global Omicron Standards in 2021 delivered to their customers. It also sets out
variant surge since early December 2021. According to advance estimates from the Ministry of Trade and Industry of the Government of Singapore (MTI) on 3 January 2022, Singapore economy grew 5.9 percent in the fourth quarter of 2021, bringing the full- year growth to 7.2 percent (slightly higher than the official full-year growth forecast of around 7 percent). Singapore’s recovery sped up in the last quarter of 2021, with the easing of virus restrictions and strong manufacturing helping to push the economy to its fastest full-year growth since 2010’s record of 14.5 percent.
With businesses having weathered the impact of COVID-19 for over a year, Enterprise Singapore (ESG), a statutory board under MTI, understands the importance of standards and quality in keeping Singapore industries resilient, competitive and connected to the global marketplace.
Singapore Standards Council (SSC) was set up by ESG and works with industry, academia and government organisations to review and develop standards in Singapore.
In FY 2020, 134 Singapore Standards and Technical References were developed and reviewed, impacting some 5,600 organisations; 179 sector-specific standards projects were supported; 42 new Conformity Assessment Bodies (CABs) were accredited; 54 accreditation programmes were developed by Singapore Accreditation Council (SAC) to support a range of core and emerging industries; a network of 26 mutual recognition arrangements (MRAs) with 100 partners in key global markets were expanded to enable Singapore’s products and services to access to overseas markets.
Cold Chain Management of Chilled and Frozen Food to Assure Food Safety and Quality
On 1 October 2021, a new series of Singapore Standard (SS) known as SS 668: 2020 Cold chain management of chilled and frozen foods, was launched by SSC, together with Singapore Manufacturing Federation – Standards Development Organisation (SMF-SDO) and the Singapore Food Agency (SFA).
These standards aim to strengthen Singapore’s cold chain ecosystem by setting out requirements and best practices for the management of chilled and frozen food, including pre-packaged food, meat, vegetables, fruits and eggs.
As Singaporeans continue to stay home amid the pandemic, major supermarkets have seen the demand for frozen foods climb by 20 percent compared to pre-pandemic times.
The new standards will help build up the cold chain capabilities of business players along the supply chain for the effective management of cold chain operations, ensuring
organisational goals, policies and technical requirements on the use of technologies (including sensors and non-contact thermometers) to maintain a temperature- controlled environment throughout the supply chain. SS 668 enables the harmonisation of practices across the industry, and facilitates collaboration across the value chain, thus reinforcing trust in Singapore’s food supply chain and food safety system management and allowing logistic players to acquire a competitive edge in expanding their cold chain services globally.
ESG Director-General, Quality & Excellence, Ms Choy Sauw Kook highlighted, “SS 668 supports Singapore’s position as a global logistics hub for cold chain management by setting out industry best practices for businesses to implement proper cold chain management of chilled and frozen food products. As Singapore becomes increasingly connected with the rest of the world through trade corridors like the new International Land- Sea Trade Corridor (ILSTC), and partnerships like the New Zealand (NZ) – Singapore (SG) – European Union (EU) Transhipment protocol, providing such assurances on food quality and safety will enable businesses to better access and capture new trade flows.”
is the process of ensuring that temperature-sensitive food products are maintained at proper temperatures in the entire food supply chain process to ensure food safety and quality. It has been shown that harmful bacteria in food can multiply rapidly, when left at the temperature danger zone (between 5oC to 60oC).

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