CAC_RCP 11-1976 Recommended International Code Of Hygienic Practice For Fresh Meat
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ID： |
EFC167B805DF4F8300475C9BC0A1F843 |
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文件大小(MB)： |
0.08 |
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页数： |
33 |
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文件格式： |
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日期： |
2004-12-24 |
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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）：
CAC/RCP 11 Page 1 of 33,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR FRESH MEAT,CAC/RCP 11-1976, Rev. 1 (1993),TABLE OF CONTENTS,Page,PREAMBLE.. 3,NOTE.. 5,SECTION I - SCOPE 5,SECTION II - PRINCIPLES AND OBJECTIVES OF THIS CODE 6,SECTION III - DEFINITIONS .. 6,SECTION IV - ANIMAL PRODUCTION FOR FRESH MEAT. 9,SECTION V - TRANSPORT OF SLAUGHTER ANIMALS .. 10,Construction and maintenance of means of transport.. 10,Maintenance of identification 11,SECTION VI - REQUIREMENTS FOR ANIMALS PRESENTED FOR SLAUGHTER 11,Identification of animals .. 11,Identification of animals requiring special attention.. 11,Information systems and segregation at the abattoir. 12,Adequate rest for slaughter 12,Veterinary responsibility . 12,SECTION VII - ABATTOIR AND ESTABLISHMENT PLANT AND FACILITIES 13,Structure 13,Amenities.. 19,Equipment and related items 20,Transport vehicles 20,SECTION VIII - HYGIENIC OPERATING REQUIREMENTS AND PRACTICES 21,Health of persons .. 21,Cleanliness of premises . 21,Pest control.. 22,General operational hygiene.. 23,Water and operational hygiene 25,Process control programmes . 25,Operational hygiene of slaughtering and dressing .. 26,CAC/RCP 11 Page 2 of 33,Operational hygiene after slaughtering and dressing. 29,Operational hygiene of transportation 31,Operational hygiene for separate slaughter . 32,Operational hygiene for meat condemned or otherwise unfit for human consumption .. 32,SECTION IX - SPECIAL REQUIREMENTS FOR INSPECTION 33,Facilities and equipment .. 33,Veterinary supervision of meat hygiene . 33,Laboratory control procedures 33,CAC/RCP 11 Page 3 of 33,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR FRESH MEAT,CAC/RCP 11-1976, Rev. 1 (1993),PREAMBLE,Veterinary science and the science of meat hygiene should be applied throughout the food chain,starting at the farm of origin, so that fresh meat produced from slaughtered animals is safe and wholesome.,This Code, together with the Code for Ante-mortem and Post-mortem Inspection of Slaughter Animals and,for Ante-mortem and Post-mortem Judgement of Slaughter Animals and Meat, describes requirements,necessary to achieve that goal. Traditional practices may permit departures from some of the requirements,when fresh meat is produced for local trade.,PRINCIPLES AND OBJECTIVES OF THIS CODE AND FOR THE CODE FOR ANTE-MORTEM,AND POST-MORTEM INSPECTION OF SLAUGHTER ANIMALS AND FOR ANTE-MORTEM,AND POST-MORTEM JUDGEMENT OF SLAUGHTER ANIMALS AND MEAT,1. Ante-mortem and post-mortem inspection of slaughtered animals and the maintenance of hygienic,practice is carried out to ensure that fresh meat produced for human consumption is safe and wholesome.,2. Rules of meat inspection and hygienic practice that are described in this and its associated code of,practice provide the requirements that have been developed from current scientific knowledge and practice.,3. Risk analysis based on accepted scientific methodology should be undertaken wherever possible, so as,to improve current knowledge. These analyses will promote the following principles of meat hygiene:,(a) there should be consistently applied food safety standards so as to assure a safe and wholesome,meat supply; if an adequate food supply is threatened in some local trade situations, safety,standards may include treatment sufficient to remove any hazard;,(b) ante-mortem and post-mortem inspection procedures should be appropriate to the spectrum and,prevalence of diseases and defects present in the particular class of slaughter livestock being,inspected;,(c) process control systems should limit microbial contamination of meat to as low a practicable,level as possible, and prevent subsequent growth to levels that may constitute a hazard;,CAC/RCP 11 Page 4 of 33,(d) Hazard Analysis Critical Control Point (HACCP)1 under the control and supervision of the,controlling authority provides a scientific approach to food safety and wholesomeness throughout,the production, processing and distribution of fresh meat, and the HACCP approach should,wherever possible, together with other quality assurance procedures, be utilized in the,application of this Code; and,(e) where risk analysis has shown that safety is not compromised by the failure to remove a defect of,a type specified by the controlling authority, and any necessary product identification procedures,are in place, the controlling authority should allow production for the end use it specifies.,4. The responsibility for production of safe and wholesome meat should be shared by industry and the,controlling authority. Industry personnel should be involved as widely as possible in voluntary quality,assura……
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