Codex Stan 309R-2011 Regional Standard For Halwa Tehenia_ CXS_309Re
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ID： |
431C2FAA52BF43ED99F4E64394A7689D |
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文件大小(MB)： |
0.03 |
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页数： |
2 |
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文件格式： |
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日期： |
2011-9-2 |
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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）：
REGIONAL STANDARD FOR HALWA TEHENIA,CODEX STAN 309R-2011,1. SCOPE,The present standard applies to halwa tehenia as defined in section 2.,2. DEFINITIONS 2.1Halwa Tehenia,‘Halwa tehenia” designates a heat-processed food product made of tahina, natural sugars and other ingredients with the composition provided for in Section 3. Its texture is consistent or crumbly (Fibrous Halwa). 2.2Tahina,A food product made by grinding peeled and roasted sesame seeds. 2.3Natural Sugars,Unprocessed carbohydrates such as sucrose, glucose, fructose, or a mixture of them. 2.4Soapwort Extract,A substance extracted from the bark, leaves or roots of soapwort (Saponaria officinalis). It is either called soapwort or saponin.,3. INGREDIENTS AND QUALITY FACTORS 3.1Primary ingredients,3.1.1 Tahina,3.1.2 Natural sugars,3.1.3 Soapwort extract or authorized substitutes,3.2 Optional Ingredients,The following optional ingredients can be used:,3.2.1 Almonds, pistachios, walnuts, dried fruits and/or cocoa powder.,3.3 Quality Factors,3.3.1 All raw materials used in the production process should meet their respective standards.,3.3.2 The product shall be free of any rancid taste or smell or any other foreign taste.,3.3.3 The product shall be free of insects and of their body parts and secretions.,3.3.4 The product shall retain its natural characteristics, particularly the non-separation of its oil never separating, and it should be free of white or dark spots.,3.3.5 The product shall be of a consistent texture that can be easily cut into.,3.3.6 The acidity percentage, expressed as citric acid shall not exceed 0.2% of the product’s weight.,3.3.7 The percentage of acid insoluble ash shall not exceed 2% of dry weight. The percentage of acid insoluble ash shall not exceed 0.2% of weight.,3.3.8 The percentage of fat (sesame oil) shall not be inferior to 25% of the weight.,Adopted 2011. Subject to endorsement by CCFL, CCFA and CCMAS.,2 Halwa Tehenia (CODEX STAN 309R-2011),4 FOOD ADDITIVES,4.1 Only acidity regulators and emulsifiers listed in Table 3 of the General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in foods conforming to this Standard.,4.2 Flavourings,Flavourings are acceptable for use in foods conforming to this Standard when used in accordance with good manufacturing practices and in compliance with the Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008). 5.CONTAMINANTS,The products covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).,The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission. 6.HYGIENE REQUIREMENTS,It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice .,The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). 7.PACKAGING, TRANSPORTATION AND STORAGE,When packaging, transporting and storing the product, the following considerations must be taken into account: 7.1Packaging,Halwa Tehenia should be packaged in suitable containers that are tightly closed to protect the product from humidity and contamination, and that impede the product from sticking on the packaging material. 7.2Transportation,The means of transportation must provide protection to the product from the various climatic effects that might alter its characteristics or spoil it. 7.3Storage,The product shall be stored inside well-ventilated warehouses, away from all sources of heat and sun and any other material that might lead to its contamination. 8.LABELLING,Labelling should comply with the provisions of the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985).,The name of the product for labelling purposes shall be: “Halwa Tehenia”, “Halwa Shamia” or “Halva”,Optional ingredients, if used, shall be mentioned next to the name of the product.,The label shall not be applied directly on the product. 9.METHODS OF SAMPLING AND ANALYSIS,To be completed.……
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