CAC_RCP 2-1969 Recommended International Code Of Hygienic Practice For Canned Fruit And Vegetable Products
|
ID： |
B6748C92A1F9450000A7F7B0EDEB3E27 |
|
文件大小(MB)： |
0.03 |
|
页数： |
7 |
|
文件格式： |
|
|
日期： |
2004-12-24 |
|
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 2 Page 1 of 7,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC,PRACTICE FOR CANNED FRUIT AND VEGETABLE PRODUCTS,(CAC/RCP 2-1969),SECTION I - SCOPE,This code of hygienic practice applies to fruit and vegetable products which are packed in hermetically,sealed containers and which are processed by heat either before or after being filled into the containers.,SECTION II - DEFINITIONS,A. Hermetically sealed means air-tight.,B. Container means any hermetic enclosure for food including, but not limited to, metal, glass or,laminated plastics.,C. Heat processed means processed by heat to an extent which results in a product that is safe and will,not spoil under normally expected temperatures of non-refrigerated storage and transportation.,SECTION III - RAW MATERIAL REQUIREMENTS,A. Environmental Sanitation in Growing and Food Production Areas,(1) Sanitary disposal of human and animal wastes. Adequate precautions should be taken to insure that,human and animal wastes are disposed of in such a manner as not to constitute a public health or,hygienic hazard, and extreme care should be taken to protect all food products from contamination,with these wastes.,(2) Sanitary quality of irrigation water. Water used for irrigation should not constitute a public health,hazard to the consumer through the product.,(3) Animal, plant pest and disease control. Where control measures are undertaken, treatment with,chemical, biological or physical agents should be done only in accordance with the recommendations,of the appropriate official agency, by or under the direct supervision of personnel with a thorough,understanding of the hazards involved, including the possibility of toxic residues being retained by the,crop.,B. Sanitary Harvesting and Production of Raw Food Materials,(1) Equipment and product containers. Equipment and product containers should not constitute a,hazard to health. Containers which are re-used should be of such material and construction as will,facilitate thorough cleaning, and should be so cleaned and maintained as not to constitute a source of,contamination to the product.,(2) Sanitary techniques. Harvesting and production operations, methods and procedures should be clean,and sanitary.,CAC/RCP 2 Page 2 of 7,(3) Removal of obviously unfit materials. Unfit products should be segregated during harvesting and,production to the fullest extent practicable and should be disposed of in such a place and in such a,manner that they cannot result in contamination of the food and water supplies or other crops.,(4) Protection of product from contamination. Suitable precautions should be taken to protect the raw,product from being contaminated by animals, insects, vermin, birds, chemical or microbiological,contaminants or other objectionable substances during handling and storage. The nature of the,product and the methods of harvesting will indicate the type and degree of protection required.,C. Transportation,(1) Facilities. Conveyance for transporting the harvested crop or raw product from the production area,place of harvest or storage should be adequate for the purpose intended and should be of such material,and construction as will permit thorough cleaning and should be so cleaned and maintained as not to,constitute a source of contamination to the product.,(2) Handling procedures. All handling procedures should be such as will prevent the product from being,contaminated. Extreme care should be taken in transporting perishable products to prevent spoilage,or deterioration. Special equipment - such as refrigeration equipment - should be used if the nature of,the product or distances involved so indicate. If ice is used in contact with the product, it should be of,sanitary quality as required in Section IV - A - 2(c).,SECTION IV - PLANT FACILITIES AND OPERATING REQUIREMENTS,A. Plant Construction and Layout,(1) Location, size and sanitary design. The building and surrounding area should be such as can be,kept reasonably free of objectionable odours, smoke, dust, or other contamination; should be of,sufficient size for the purpose intended without crowding of equipment or personnel; should be of,sound construction and kept in good repair; should be of such construction as to protect against the,entrance and harbouring of insects or birds or vermin; and should be so designed as to permit easy and,adequate cleaning.,(2) Sanitary facilities and controls,(a) Separation of processes. Areas where raw materials are received or stored should be so,separated from areas in which final product preparation or packaging is conducted as to preclude,contamination of the finished product. Areas and compa……
……