CODEX STAN 90-1981 Codex Standard For Canned Crab Meat
|
ID： |
8BCDCDC7D3014A1EB18DD62543D5FFCC |
|
文件大小(MB)： |
0.02 |
|
页数： |
5 |
|
文件格式： |
|
|
日期： |
2007-4-16 |
|
购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 90 Page 1 of 5,CODEX STANDARD FOR CANNED CRAB MEAT,CODEX STAN 90 - 1981, REV.1-1995,1. SCOPE,This standard applies to canned crab meat. It does not apply to specialty products where crab meat,constitutes less than 50% m/m of the contents.,2. DESCRIPTION,2.1 PRODUCT DEFINITION,Canned crab meat is prepared singly or in combination from the leg, claw, body and shoulder meat,from which the shell has been removed, of any of the edible species of the sub-order Brachyura of the order,Decapoda and all species of the family Lithodidae.,2.2 PROCESS DEFINITION,Canned crab meat is packed in hermetically sealed containers and shall have received a processing,treatment sufficient to ensure commercial sterility.,2.3 PRESENTATION,Any presentation of the product shall be permitted provided that it:,(i) meets all requirements of this standard; and,(ii) is adequately described on the label to avoid confusing or misleading the consumer.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 CRAB MEAT,Canned crab meat shall be prepared from sound crab of the species designated in 2.1 which are alive,immediately prior to the commencement of processing and of a quality suitable for human consumption.,3.2 OTHER INGREDIENTS,The packing medium and all other ingredients used shall be of food grade quality and conform to all,applicable Codex standards.,3.3 FINAL PRODUCT,Products shall meet the requirements of this Standard when lots examined in accordance with Section,9 comply with provisions set out in Section 8. Products shall be examined by the methods given in Section 7.,4. FOOD ADDITIVES,Only the use of the following additives is permitted.,Additive,Acidity Regulators,Maximum Level in the,final product,330 Citric acid GMP,338 Orthophosphoric acid,450 Disodium diphosphate,10 mg/kg expressed as,P2O5, singly or in,combination (includes,natural phosphate),Sequestrant,385 Calcium disodium EDTA 250 mg/kg,Flavour Enhancer,CODEX STAN 90 Page 2 of 5,621 Monosodium glutamate GMP,5. HYGIENE AND HANDLING,5.1 The final product shall be free from any foreign material that poses a threat to human health.,5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex,Alimentarius Commission (CAC), the product:,(i) shall be free from micro-organisms capable of development under normal conditions of,storage; and,(ii) shall not contain any other substance including substances derived from microorganisms in,amounts which may represent a hazard to health in accordance with standards established by,the CAC; and,(iii) shall be free from container integrity defects which may compromise the hermetic seal.,5.3 It is recommended that the product covered by the provisions of this standard be prepared and,handled in accordance with the appropriate sections of the Recommended International Code of Practice -,General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) and the following relevant Codes:,(i) the Recommended International Code of Practice for Canned Fish (CAC/RCP 10-1976);,(ii) the Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-,Acid Canned Foods (CAC/RCP 23-1979);,(iv) the Recommended International Code of Practice for Crabs (CAC/RCP 28-1983);,(iii) The sections on the Products of Aquaculture in the Proposed Draft International Code of,Practice for Fish and Fishery Products (under elaboration)1,6. LABELLING,In addition to provisions of the Codex General Standard for the Labelling of Prepackaged Foods,(CODEX STAN 1-1985, Rev. 3 - 1999) the following specific provisions apply:,6.1 NAME OF THE FOOD,6.1.1 The name of the product shall be "crab" or "crabmeat".,6.1.2 In addition, the label shall include other descriptive terms that will avoid misleading or confusing the,consumer.,7. SAMPLING, EXAMINATION AND ANALYSES,7.1 SAMPLING,(i) Sampling of lots for examination of the final product as prescribed in Section 3.3 shall be in,accordance with the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods,(1969) (AQL-6.5) (Ref. CAC/RM 42-1969).,(ii) Sampling of lots for examination of net weight and drained weight shall be carried out in,accordance with an appropriate sampling plan meeting the criteria established by the CAC.,7.2 SENSORIC AND PHYSICAL EXAMINATION,Samples taken for sensoric and physical examination shall be assessed by persons trained in such,examination and in accordance with Annex A and the Guidelines for the Sensory Evaluation of Fish and,Shellfish in Laboratories (CAC/GL 31 - 1999).,1 The Proposed Draft Code of Practice, when finalized, will replace all current Codes of Practice for Fish and,Fishery Products,CODEX STAN 90 ……
……