CAC_RCP 13-1976 Recommended International Code Of Hygienic Practice For Processed Meat And Poultry Products
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ID： |
793F99CEC2C846F68BBBEFF62E9037A7 |
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文件大小(MB)： |
0.07 |
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页数： |
30 |
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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 13 Page 1 of 30,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE,FOR PROCESSED MEAT AND POULTRY PRODUCTS,CAC/RCP 13-1976, Rev. 1 (1985),Explanatory Preface,A. The Code has, as far as possible, been made consistent with the lay-out and content of the General,Principles of Food Hygiene.,B. The Hazard Analysis Critical Control Point (HACCP) System has been applied to the Code.,The HACCP System consists of: (1) an assessment of hazards associated with growing, harvesting,processing/manufacturing, marketing, preparation and/or use of a given raw material or food,product; (2) determination of critical points required to control any identified hazard(s); and (3),establishment of procedures to monitor critical control points.,The critical control points have been identified in the Code and explanatory notes describing the risk,and giving the type and frequency of controls to be applied have been inserted in connection with the,relevant paragraphs (marked as CCP-Notes).,C. In the preparation of this Code recognition has been given to the need to avoid precluding the,adoption of new technological developments provided these are consistent with the hygienic,production of wholesome meat products.,When introducing new technology, care should be taken to ensure that it does not create hazards to,health, e.g. new rapid methods for production of fermented sausages require special controls to,prevent staphylococcal toxin formation.,D. Properly trained inspectors and personnel and an adequate sanitary infrastructure are necessary in,order to implement the Code satisfactorily.,E. It should be noted that many small manufacturers, supplying a limited number of retail outlets only,do not package their meat products before sale. It is not possible for the Code to make special,provisions for such premises and the application of the Code to such manufacturers is left to the,discretion of the special agency having jurisdiction in each country.,F. If poultry meat and/or game meat is used in the manufacture of meat products, the provisions of this,Code equally apply to such type of meats.,References,- Recommended International Code of Hygienic Practice for Fresh Meat (CAC/RCP 11-1976, Rev. 1,(1993)).,- Recommended International Code for Ante-Mortem and Post-Mortem Inspection of Slaughter,Animals and for Ante-Mortem and Post-Mortem Judgement of Slaughter Animals and Meat,(CAC/RCP 41-1993).,CAC/RCP 13 Page 2 of 30,- Recommended International Code of Hygienic Practice for Game (CAC/RCP 29-1983, Rev. 1,(1993)).,- Recommended International Code of Practice, General Principles of Food Hygiene,(CAC/RCP 1-1969, Rev. 2 (1985)).,- Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid,Canned Foods (CAC/RCP 23-1979, Rev. 1 (1989)).,- Recommended International Code of Hygienic Practice for Poultry Processing,(CAC/RCP 14-1976).,CAC/RCP 13 Page 3 of 30,Section I - SCOPE,This Code of Hygienic Practice, including the Annexes, applies to processed meat and poultry,products. It contains the minimum requirements of hygiene in the production, handling, packaging, storing,and transportation of processed meat products to assure a healthful and wholesome supply of such products.,Section II - DEFINITIONS,For the purpose of this Code:,2.1 Abattoir means premises approved and registered by the controlling authority used for the slaughter,of animals for human consumption.,2.2 Brand means any mark or stamp approved by the controlling authority and also includes any tag or,label bearing such mark or stamp.,2.3 Cleaning means the removal of soil, food residues, dirt, grease or other objectionable matter.,2.4 Contamination means the direct or indirect transmission of objectionable matter.,2.5 Controlling authority in relation to an establishment means the official authority charged by the,government with the control of hygiene including inspection of meat and meat products.,2.6 Detain means held under the control and security of the controlling authority pending final,judgement 1.,2.7 Disinfection means the reduction, without adversely affecting the food, by means of hygienically,satisfactory chemical agents and/or physical methods, of the number of microorganisms to a level that will not,lead to harmful contamination of meat and meat products.,2.8 Edible means fit for human consumption.,2.9 Establishment means any premises approved and registered by the controlling authority in which,meat products are prepared, processed, handled packaged or stored.,2.10 Game meat means any edible part including offals, derived from a game carcase processed in a,game packaging house, and passed by an ins……
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