CAC_RCP 18-1978 Recommended International Code of Hygienic Practice for Molluscan Shellfish
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C79C53CDCD654651BD9CE771D46D7786 |
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文件大小(MB)： |
0.07 |
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页数： |
30 |
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日期： |
2013-4-10 |
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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 Alimentarius - 1 - Volume 9,Recommended International Code of Hygienic Practice for Molluscan Shellfish,CAC/RCP 18-1978,1,SCOPE,This Code applies to those bivalve molluscan shellfish such as oysters (Ostreidae), clams,(Veneridae, Mactridae, Cooperellidee and Arcidae), mussels (Mytilidae), and cockles,(Cardiidae), which are filter feeders, may be eaten raw or partially cooked and are normally,consumed whole including the viscera. The Code is concerned with hygiene requirements for,those species of shellfish intanded for human consumption whether in the raw condition or,destined for further processing.,2,DEFINITIONS,For the purposes of this Code the following expressions have the meaning stated:,Accepted,means accepted by the official agency having jurisdiction.,Adequate,– sufficient to accomplish the intended purpose of this code.,Clean sea water,means estuarine or marine waters which are free of pollution and toxic marine algae in,amounts which will adversely affect the quality and/or safety of shellfish.,Cleaning,– the removal of soil, food residues, dirt, grease or other objectionable matter.,Conditioning,(degorgement) means placing non-contaminated shellfish, harvested from acceptable areas,in tanks or floats to remove sand, mud or slime and to improve product acceptability.,Contamination,– the occurrence of any objectionable matter in the product.,Disinfection,– the reduction, without adversely affecting the food, by means of hygienically satisfactory,chemical agents and/or physical methods, of the number of microorganisms to a level that will,Codex Alimentarius - 2 - Volume 9,not lead to harmful contamination of food.,Establishment,– any building(s) or area(s) in which food is handled after harvesting and the surroundings,under the control of the same management.,Food Handling,– any operation in the erowing and harvesting, preparation, processing, pachaging, storage,transport, distribution and sale of food.,Food Hygiene,– all measures necessary to ensure the safety, soundness and wholesomeness of food at all,stages from its growth, production or manufacture until its final consumption.,Growing Areas,means all estuarine and marine areas used for the commercial production or the sports,harvesting of shellfish either by natural growth or by aquaculture.,Heat Shucking,means the process of subjecting shellfish in the shell to any form of heat treatment, such as,steam, hot water, or dry heat for a short period of time prior to shucking, to facilitate rapid,removal of meat from the shell. Such treatment should not be considered as any part of a,cooking process.,Packaging Material,– any containers such as cans, bottles, cartons, boxes, cases and sacks, or wrapping and,covering material such as foil, film, metal, paper, wax-paper and cloth.,Pests,– any animals oapable of directly or indirectly contaminating food.,Pollutents,means agricultural, domestic, industrial and naturally occurring contaminants adversely,affecting sea water quality. Thermal changes in sea water quality may also be considered as,pollution.,Processed Shellfish,means shellfish which have been subjected to heat treatment and/or preservation by salt,Codex Alimentarius - 3 - Volume 9,acid, smoking, pickling, jellying or canning.,Purification,(depuration) means the process of holding live, initially polluted shellstock for a period of,time under approved, controlled conditions in natural or artificial sea water, which may be,treated or untreated, in tanks, floats or rafts, thereby randering the shellfish suitable for human,consumption without further treatment.,Relaying,means the removal of shellfish from a polluted growing area to an acceptable growing or,holding area under the supervision of the agency having jurisdiction.,Molluscan Shellfish,means only those bivalve molluscs such as oysters, clams, mussels and cockles which are,filter feeders, may be eaten raw or partially cooked and are normally consumed whole including,the viscera.,Shellstock,means live shellfish in the shell after harvesting.,Shucked Shellfish,means fish or fresh frozen shellfish, which have not been subjected to any form of processing,other than removal of the meat from the shell, sorting, washing, packing and/or freezing before,shipment to market.,Unfit for human consumptions,means an article that would normally be edible, but is inedible because of disease,decomposition or any other reason.,3,RAW MATERIAL REQUIREMENTS,3.1,Environmental Hygiene in Growing Areas,3.1.1,Hygienic disposal of human and animal wastes.,In moderately sewage polluted zones shellfish say be grown and harvested for subsequent,purification according to the sta……
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