AMENDMENT NO. 1 November 2013

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Singapore Standard CP 64 : 1996 (2013) Code of practice for mee and kway teow products AMENDMENT NO. 1 November 2013 1. Page 4, Foreword a) Delete the 1st reference, CP 3 : 1988 Food hygiene (General). b) Replace the 2nd reference with “Food regulations”. 2. Page 6, Figure 1 – Classification of mee Add two classifications of mee (in bold) to the figure. Mee Alkaline White, salted Hydroxide Carbonate based based Salt + Drying Mee pok Wanton Ban mian Mee sua Hokkien mee Ramen Udon Mee kia mee 3. Page 7, 3.3.6 Kway teow, hor fun, chee cheong fun and bee tai mak Replace the first sentence of the second paragraph with the following text: Kway teow has a thinner width of about 9 mm and a thickness of about 1 mm while hor fun has a broader width of about 15 mm and a thickness of about 1 mm. 4. Page 8, 4.2.1 Hokkien mee Replace the second last sentence with the following text: The cooked mee is rinsed in cool water and cooled by fans. 1 COPYRIGHT Singapore Standard CP 64: 1996 (2013) Amendment No. 1 5. Page 8, 4.2.6 Kway teow, hor fun, chee cheong fun and bee tai mak Replace the sentence, “The folded sheets …product” with the following text: For automated productions, the sheets are transferred by conveyor directly into the cutter, where they are cut into flat strips of varying widths depending on the product. 6. Page 8, 5.1 General hygiene practices Replace ‘very wet, raw cooked mee’ in the first sentence with “par-boiled mee”. 7. Page 12, 7.2 Chilled storage Replace the first sentence of the second paragraph with the following text: Chilled stored temperatures should be set at less than 10 degree Celsius and checked frequently by means of remote reading recording thermometers, which should be checked for accuracy regularly. 8. Page 12, 8.2.1 Transport and distribution Replace the second sentence with the following text: Therefore, pre-cool the vehicle to less than 10 degrees Celsius before loading it. 2 COPYRIGHT .

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