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 Vegetables (22 hours)

The syllabus of the program is grounded in the principles and guidelines stipulated in the Vegetables based on Technical Reference TR24: 2007- that covers the proper cold chain management of vegetables from the pre-harvest and harvesting practices at the farm, to post-harvest handling, packing/packaging, storage, transportation, distribution, and retail sale, and thereafter purchase by consumers so as to ensure safety and freshness in quality. Applies to whole, intact vegetables which have not been further processed. Covers whole leafy, headed, fruited vegetables, and herbs.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 dif