CAC_RCP 26-1979 Recommended International Code of Practice for Salted Fish
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ID： |
6DF9EAC19C0F4EF4A86435C8D03EEFE4 |
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文件大小(MB)： |
0.17 |
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页数： |
59 |
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日期： |
2013-4-12 |
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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 Practice for Salted Fish,CAC/RCP 26-1979,1,SCOPE,This Code of Practice applies to fish and fishery products preserved by brining, dry-salting,and pickle curing. It contains technological guidelines and the essential requirements of hygiene,for the handling and processing of salted lean and fatty fish both on vessels at sea and in,establisbments on shore. The requirements for drying salted fish and for the production of salted,speciality products are not included.,Although the Code does not deal specifically with the freshwater fisheries, most of the,recommendations made would apply.,2,DEFINITIONS,For the purpose of this Code:,"brining",means the process of placing fish in a solution of salt (sodium chloride) in water for a period,of sufficient length for the fish tissue to absorb a significant quantity of salt;,"bulk stowage",is the mass storage of fish in pounds on board the vessel;,"chilling",is the process of cooling fish to a temperature approaching that of melting ice;,"chilled sea water",is clean sea water whose temperature is 0°C (32°F) or slightly below;,clean sea water",is sea water which meets the same microbiological standards as potable water and is free,Codex Alimentarius - 2 - Volume 9,from objectionable substances;,"cleaning",means the removal of objectionable matter from surfaces;,"contamination",means direct or indirect transmission of objectionable matter to the fish;,"disinfection",means the application of hygienically satisfactory chemical or physical agents and processes,to clean surfaces with the intention of eliminating micro-organisms;,"dry-salting",or,"kench curing",is the process of mixing fish with dry salt (sodium chloride) in such a manner that the,resulting brine drains away;,"fillet",is a slice of fish of irregular size and shape removed from the carcass by cuts made parallel,to the backbone and having backbone fins and fin bones. removed;,"fish",means any of the cold-blooded aquatic vertebrate animals commonly known as such. This,includes Pisces, Elasmobranchs and Cyclostomes. Aquatic mammals, invertebrate animals and,amphibians are not included. It should be noted, however, that many of the recommendations,given here also apply to certain invertebrates, particularly Cephalopods;,"fatty fish",refers to those fish that when alive contain more than 2% fat or oil in the flesh;,"food additive",means any substance not normally consumed as a food by itself and not normally used as a,typical ingredient of the food, whether or not it has nutritive value, the intentional addition of,which to food for a technological (including organoleptic) purpose in the manufacture,processing, preparation; treatment, packing, packaging, transport or holding of such food,results, or may be reasonably expected to result, (directly or indirectly) in its by-products,becoming a component of or otherwise affecting the characteristics of such foods. The term,does not include "contaminants" or substances added to food for maintaining or improving,Codex Alimentarius - 3 - Volume 9,nutritional qualities.,"fresh fish",are freshly caught fish which have received no preserving treatment or which have been,preserved only by chilling.,"gutted fish",are fish from which the guts have been removed;,"keeping time",refers to the length of time that fish will remain wholesome and acceptable as human food;,"kench curing",see,"dry-salting","lean fish",refers to those fish that when alive contain 2% or less of fat or oil in the flesh;,"pickling",or,"pickle curing",is the process whereby fish is mixed with salt (sodium chloride) and is stored under the,resultant brine (pickle) which forms by solution of salt in the water extracted from the fish,tissue;,"plant or establishment",means the building or buildings or parts thereof, used for, or in connection with, the,manufacture or holding of salted fish for human consumption;,"potable water",is fresh water fit for human consumption. Standards of potability should not be lower than,those contained in the latest edition of the "international Standards for Drinking Water", World,Health Organization;,"pounds or pens",are areas in the fish hold and on deck, divided off by stanchions and portable or fixed board,Codex Alimentarius - 4 - Volume 9,structures for the storage of fish;,"refrigerated brine",is a solution of salt (sodium chloride) in potable water of about the same salinity as sea water,which is cooled in the same manner as refrigerated sea water;,"refrigerated sea water",is a clean sea water cooled by the addition of ice prepared from potable water or clean sea,water and/or……
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