Codex Stan 319-2015 standard for certain canned fruits
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ID： |
D21F1EF65402490EACBBB95D70D9CB00 |
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文件大小(MB)： |
0.21 |
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页数： |
12 |
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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 CERTAIN CANNED FRUITS,CODEX STAN 319-2015,Adopted in 2015.,This Standard supersedes individual standards for:,Canned Mangoes (CODEX STAN 159-1987),Canned Pears (CODEX STAN 61-1981),CODEX STAN 319-2015 2,1. SCOPE,This Standard applies to certain canned fruits, as defined in Section 2 below and in the corresponding Annexes and offered for direct consumption, including for catering purposes or for repackaging if required. It does not apply to the product when indicated as being intended for further processing.,This Standard does not cover canned applesauce, canned berry fruits, canned citrus fruits, and canned stone fruits which are covered by other Codex standards.,2. DESCRIPTION,2.1 Product Definition,Canned fruits are the products:,(1) prepared from substantially sound fruits, fresh, frozen, thermally processed, or processed by other physical methods, as defined in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential characteristic elements are removed from them. They undergo operations such as washing, peeling, coring, stemming, grading, cutting, etc., depending on the type of product;,(2) (a) packed with or without a suitable liquid packing medium including other optional ingredients as indicated in Section 3.1.2;,(b) vacuum packaged with packing medium that does not exceed 20% of the product’s net weight and when the container is sealed in such conditions as to generate an internal pressure in accordance with good manufacturing practices1; and,(3) processed in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage and to ensure product stability in normal storage conditions at ambient temperature.,2.2 Styles,In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as indicated in Section 2.2.1.,2.2.1 Other Styles,Any other presentation of the product 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, drained weight, 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.,2.3 Varietal Type,Any commercially cultivated variety or type suitable for canning may be used.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Composition,3.1.1 Basic Ingredients,Fruits as defined in Section 2 and the corresponding Annexes and liquid packing medium appropriate to the product as per Section 3.1.3 below.,3.1.2 Optional Ingredients,In accordance with the relevant provisions in the corresponding Annexes.,1 High vacuum products typically have an internal pressure of approximately 300 millibars or more below atmospheric pressure (depending on container size and other relevant factors).,CODEX STAN 319-2015 3,3.1.3 Packing Media,In accordance with the Guidelines for Packing Media for Canned Fruits (CAC/GL 51-2003).,The cut-out strength for any syrup packing medium shall be determined on average, but no container may have a soluble solids (oBrix) value beyond the next category of the medium oBrix.,3.2 Quality Criteria,3.2.1 Colour, Flavour, Odour and Texture,Canned fruits shall have normal colour, flavour and odour of canned fruits, corresponding to the type of fruits, packing medium, and added optional ingredients used and shall possess texture characteristic of the product.,3.2.2 Uniformity of Size,In accordance with the relevant provisions in the corresponding Annexes.,3.2.3 Defects and Allowances,Canned fruits should be substantially free from defects. Certain common defects should not be present in amounts greater than the limitations fixed in the corresponding Annexes.,3.3 Classification of “Defectives”,A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 (except those based on sample averages), should be considered as a “defective”.,3.4 Lot Acceptance,A lot should be considered as meeting the applicable quality requirements referred to in Section 3.1.3 and 3.2 when:,(1) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an Acceptable Quality Level (AQL) of 6.5; and,(2) the requirements of Sections 3.1.3 and 3.2, which are based on sample averages, ar……
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