CAC_RCP 22-1979 Recommended International Code Of Hygienic Practice For Groundnuts (Peanuts)
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ID： |
8B356C6C091A439D84B8FF0006FA1FFB |
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文件大小(MB)： |
0.06 |
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页数： |
20 |
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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 22 Page 1 of 20,INTRODUCTION,At its Thirteenth Session, held in December 1979, the Commission adopted as a recommended code of,practice to be sent to all Member Nations and Associate Members of FAO and/or WHO a Code of,Hygienic Practice for Groundnuts (Peanuts).,This Code of Practice is to be regarded as being advisory in nature and it is for individual governments to,decide what use they wish to make of the code. The Commission has expressed the view that codes of,practice dealing with specific categories of foods might provide useful checklists of requirements for,national enforcement authorities.,RECOMMENDED INTERNATIONAL CODE OF,HYGIENIC PRACTICE FOR GROUNDNUTS (PEANUTS),CAC/RCP 22-1979,1. SCOPE,1.1 This Code of Hygienic Practice applies to groundnuts, also known as peanuts, monkey nuts or,earth nuts (Arachis hypogaea L).,It contains the minimum requirements of hygiene for farm handling, transportation, storage,in-shell operations and commercial shelling. It covers all types and forms of raw, dried groundnuts,(peanuts) in-shell and shelled.,2. DESCRIPTION,2.1 Definitions,Blows (pops) means in-shell nuts which are unusually light-weight due to extensive damage,from physiological, mould, insect, or other causes and which can be removed, for example, by an,air-separation process.,2.2 Curing means drying of in-shell groundnuts (peanuts) to a safe moisture level.,2.3 Farmer's stock groundnuts (peanuts) means in-shell groundnuts (peanuts) as they come from,the farm, after separation from the vines by hand and/or mechanical means.,CAC/RCP 22 Page 2 of 20,2.4 Safe water activity means a water activity of in-shell and shelled groundnuts (peanuts) that will,prevent growth of micro-organisms normal to the nut harvesting, processing and storage environment.,Water activity (aw) is a measure of free moisture in a product and is the water vapour pressure of the,substance divided by the vapour pressure of pure water at the same temperature. An aw exceeding 0.70 at,25°C (77°F) is unsafe.,3. HYGIENE 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 where 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,Adequate precautions should be taken to ensure that human and animal wastes are disposed of,in such a manner as not to constitute a public health or hygiene hazard, and extreme care should be taken,to protect the products from contamination with these wastes. Vine and groundnuts waste should not be,permitted to accumulate in such a manner as to promote mould growth or to attract rodents or insects.,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 involving treatment with chemical, physical or biological agents should only,be undertaken by or under direct supervision of personnel who have a thorough understanding of the,potential hazards to health, particularly those which may arise from residues in the food. Such measures,should only be carried out in accordance with the recommendations of the official agency having,jurisdiction.,3.2 Harvesting and Production,3.2.1 Curing,After being dug, pods should be exposed for maximum rate of drying. This may be,accomplished by turning the vines to leave the pods uppermost where they are away from the ground and,exposed to sun and wind. Curing should be completed as rapidly as possible to a safe water activity so as,to prevent growth of microorganisms, particularly moulds that produce aflatoxins. When curing by,supplemental heat,excessive heat should be avoided since this impairs the general quality of the nuts, e.g.,CAC/RCP 22 Page 3 of 20,splitting of kernels after shelling. Close checks of moisture content or water activity of lots of farmer's,stock groundnuts should be maintained. (see sub-section 7.8.2.1 for relationship between safe water,activity and moisture level measurements).,3.2.2 Techniques,Methods and procedures associated with harvesting and production should be hygienic and such,as not to constitute a potential health hazard or result in contamination of the product.,3.2.3 Equipment and containers,Equipment and containers used for harvesting and production should be so constructed and,maintained as not to constitute a hazard to health. Containers which are re-used should be of such material,and constru……
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