CODEX STAN 320-2015 Standard For Quick Frozen Vegetables
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FF01ADC386444D549EB175006E0E0F01 |
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文件大小(MB)： |
0.25 |
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页数： |
23 |
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日期： |
2015-8-11 |
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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）：
STANDARD FOR QUICK FROZEN VEGETABLES,CODEX STAN 320-2015,Adopted in 2015.,This Standard supersedes individual standards for:,Quick Frozen Carrots (CODEX STAN 140-1983),Quick Frozen Corn-on-the-Cob (CODEX STAN 133-1981),Quick Frozen Leeks (CODEX STAN 104-1981),and Quick Frozen Whole Kernel Corn (CODEX STAN 132-1981),CODEX STAN 320-2015 2,1. SCOPE,This Standard shall apply to quick frozen vegetables as defined in Section 2 below and in the corresponding Annexes and offered for direct consumption including for catering purposes without further processing, except for size-grading or re-packing if required. It does not apply to the product when indicated as intended for further processing, or for other industrial purposes.,2. DESCRIPTION,2.1 Product Definition,Quick frozen vegetables are the products:,(1) prepared from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as defined in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential characteristic elements are removed from them but they shall be washed and prepared appropriately, depending on the product to be produced. They undergo operations such as washing, peeling, grading, cutting, blanching/deactivation of enzyme activity, etc., depending on the type of product.,(2) made from vegetables which were subjected to a quick freezing process1, and maintained at -18°C or colder at all points in the cold chain, subject to permitted temperature tolerances.,2.2 Process Definition,Quick frozen vegetable is the product subject to a freezing process in appropriate equipment and complying with the conditions laid down hereafter and in the corresponding Annexes. This freezing operation shall be carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18刟C at the thermal centre after thermal stabilization. The recognized practice of repacking quick frozen products under temperature controlled conditions is permitted.,2.3 Handling Practice,The product shall be handled under such conditions as will maintain the quality during transportation, storage and distribution up to and including the time of final sale. It is recommended that during storage, transportation, distribution and retail, the product be handled in accordance with the provisions of the Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8-1976).,2.4 Styles,In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as indicated in Section 2.4.1.,Note: Quick Frozen vegetables may be “free flowing” i.e. in which the individual units (Individual Quick Frozen- IQF) are not stuck to one another, stuck together or in blocks to an extent that they cannot easily be separated in a frozen state.,2.4.1 Other Styles,Any other style in addition to those described in the various Annexes should be permitted provided that the product:,(1) is sufficiently distinctive from other forms of presentation laid down in the Standard;,(2) meets all relevant requirements of the Standard, including requirements relating to limitations on defects and any other requirements which are applicable to that style which most closely resembles the style or styles intended to be provided for under this provision; and,(3) is adequately described on the label to avoid confusing or misleading the consumer.,1 A process, which is carried out in such a way, that the range of temperature of maximum ice crystallization is passed as quickly as possible (CAC/RCP 8-1976).,CODEX STAN 320-2015 3,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Composition,3.1.1 Basic Ingredients,Vegetables as defined in Section 2. Specific provisions are provided for in the corresponding Annexes.,3.1.2 Optional Ingredients,In accordance with the relevant provisions in the corresponding Annexes.,3.2 Quality Criteria (Factors),3.2.1 General Requirements,In addition to the provisions provided for in the corresponding Annexes, quick frozen vegetables shall:,儃 have a reasonably uniform colour characteristic of the variety;,儃 be sound, clean, practically free from sand, grit and other foreign material;,儃 be practically free from pests and damage caused by them; and,儃 have a normal flavour and odour/smell, taking into consideration any added ingredients as indicated in Section 3.1.,3.2.1.1 Sample Size: See individual Annexes for sample size for each product.,3.2.2 Analytical Characteristics,Analytical characteristics should be in accordance with……
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