CAC_RCP 9-1976 Recommended International Code of Practice for Fresh Fish
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095443C226324FECBDC9D159B4E9A9F2 |
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文件大小(MB)： |
0.16 |
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页数： |
54 |
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文件格式： |
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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 Fresh Fish,CAC/RCP 9-1976,1,SCOPE,This code of practice applies to fresh fish, chilled but not frozen, intended for human,consumption. It contains the technological guidelines and the most essential requirements of,hygiene for the handling and processing of fresh fish at sea and on shore.,The special requirements for retailing of fresh fish and their products or the use of food,additives are not included.,Although the code does not deal specifically with the fresh water fisheries, most of the,recommendations made would apply.,2,DEFINITIONS,For the purpose of this code:,"auction",is the first sale of the catch at a fishing port, by competitive buying. In some fisheries this,involves unloading and display of the catch, in others only the representative samples are,displayed;,"boxed stowage",is the storage of fish on board the vessel in boxes;,"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;,"fillet",is a slice of fish of irregular size and shape removed from the carcase by cuts made parallel,to the backbone;,"fish",means any of the cold-blooded aquatic vertebrates 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;,"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;,"market",is an area or building used for the display and first sale of the catch;,"packaging materials",are all those materials such as foils, films, waxpaper, cartons and boxes, used for covering,and protecting the fresh fish or fresh fish products, and which are approved by the official,Codex Alimentarius - 3 - Volume 9,agency having jurisdiction;,"plant or establishment",means the building or buildings, or part thereof, used for, or in connection with, the,manufacture or holding of food 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,structures for the storage of fish;,"refrigerated brine",is a solution of food grade salt (sodium rhioride) 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 a suitable refrigeration system. Its salt content is normally about 3 percent;,"rigor mortis",means the stiffening of the muscles of an animal which results from a series of complex,changes that take place in the tissues shortly after death. Immediately after death, the muscles,are soft and limp and can be easily flexed. At this time, the flesh is said to be in pre-rigor,condition. Soon the muscles begin to stiffen and harden and no longer contract by stimulation.,The animal then is in rigor. After some hours or days, the muscles gradually begin to soften and,become limp again. This is called the postrigor condition;,"shelf stowage",is the storage of fish on board the vessel in single layers, on shelves;,"steak",is a section of fish, removed by cutting approximately at right angle to the backbone;,"suitable corrosion-resistant material",means impervious material, which is free from pits, crevices and scale, is non-toxic and,unaffected by sea water, ice, fish slime or any ……
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