CAC_RCP 21-1979 Recommended International Code Of Hygienic Practice For Foods For Infants And Children
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ID： |
94163C6B5A7940F4A0E617677731B409 |
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文件大小(MB)： |
0.06 |
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页数： |
21 |
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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 21 Page 1 of 21,PRELIMINARY NOTE,The Recommended International Code of Hygienic Practice for Foods for Infants and,Children was adopted by the Codex Alimentarius Commission at its 13th Session in 1979. The,14th Session in 1981 adopted the Microbiological Specifications and Methods of Microbiological,Analysis for Foods for Infants and Children.,The Commission has expressed the opinion that Codes of Practice might provide useful,checklists of requirements for national food control or enforcement authorities.,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE,FOR FOODS FOR INFANTS AND CHILDREN,CAC/RCP 21-1979,1. SECTION I - SCOPE,This Code of Hygienic Practice applies to all prepackaged foods produced, represented or,purported to be for the special use of infants and/or children.,It contains the minimum hygienic requirements for the handling (including production,preparation, processing, packaging, storage, transport, distribution and sale) of such food to,ensure a safe, sound and wholesome product.,2. SECTION II - DEFINITIONS,For the purposes of this Code the following expressions have the meaning stated:,2.1 Adequate - sufficient to accomplish the intended purpose of this Code.,2.2 Children - persons from the age of more than 12 months up to the age of three years.,2.3 Cleaning - the removal of soil, food residues, dirt, grease or other objectionable matter.,2.4 Contamination - the occurrence of any objectionable matter in the product.,2.5 Disinfection - 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 food.,2.6 Edible Product - product fit for human consumption.,2.7 Establishment - any building(s) or area(s) in which food is handled after harvesting and,the surroundings under the control of the same management.,CAC/RCP 21 Page 2 of 21,2.8 Food Handling - any operation in the growing and harvesting, preparation, processing,packaging, storage, transport, distribution and sale of food.,2.9 Food Hygiene - all measures necessary to ensure the safety, soundness and,wholesomeness of food at all stages from its growth, production or manufacture until its final,consumption.,2.10 Hermetically Sealed Containers - containers which are designed and intended to protect,the contents against the entry of microorganisms during and after heat processing.,2.11 Infant - a person not more than 12 months of age.,2.12 Low-Acid Food - any food, other than alcoholic beverages, where any component has a,pH value greater than 4.6 after heat processing.,2.13 Packaging Material - any containers such as cans, bottles, cartons, boxes, cases, and,sacks, or wrapping and covering material such as foil, film, metal, paper, waxpaper and cloth.,2.14 Pests - any animals capable of directly or indirectly contaminating food.,2.15 Potable Water - water fit for human consumption. Standards of potability should not be,lower than those contained in the latest edition of the "International Standards for Drinking,Water", World Health Organization.,2.16 Protective Clothing - special garments intended to prevent the contamination of food and,used as outer wear by persons in an establishment and includes head coverings and footwear.,2.17 Unfit for Human Consumption - an article that would normally be edible but is inedible,because of disease, decomposition or any other reason.,3. SECTION III - HYGIENIC REQUIREMENTS IN PRODUCTION/HARVESTING AREAS,3.1 Environmental Hygiene in Areas from which Raw Materials Are Derived,3.1.1 Unsuitable growing or harvesting areas,Food should not be grown or harvested when the presence of potentially harmful,substances would lead to an unacceptable level of such substances in the food.,3.1.2 Protection from contamination by wastes,3.1.2.1 Raw food materials should be protected from contamination by human, animal, domestic,industrial and agricultural wastes which may be present at levels likely to be a hazard to health.,Adequate precautions should be taken to ensure that these wastes are not used and are not,disposed of in a manner which may constitute a public health hazard through the food.,CAC/RCP 21 Page 3 of 21,3.1.2.2 Arrangements for the disposal of domestic and industrial wastes in areas from which raw,materials are derived should be acceptable to the official agency having jurisdiction.,3.1.3 Irrigation control,Food should not be grown or produced in areas where the water used for irrigation might,constitute a health hazard to the consumer through the food.,3.1.4 Pest and disease control,Control measures invo……
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