CAC_RCP 23-64979;1979 RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED LOW
|
ID： |
9614E733309344B7BEB3A0C74F007BA2 |
|
文件大小(MB)： |
0.43 |
|
页数： |
95 |
|
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 23 Page 1 of 95,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC,PRACTICE FOR LOW AND ACIDIFIED LOW ACID CANNED FOODS,CAC/RCP 23-1979, Rev. 2 (1993) 1,CONTENTS,PAGE,SECTION I: SCOPE. 2,SECTION II: DEFINITIONS. 2,SECTION III: HYGIENE REQUIREMENTS IN PRODUCTION/HARVESTING AREA 4,SECTION IV: ESTABLISHMENT: DESIGN AND FACILITIES .. 6,SECTION V: ESTABLISHMENT: HYGIENE REQUIREMENTS..10,SECTION VI: PERSONNEL HYGIENE AND HEALTH REQUIREMENTS12,SECTION VII: ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS.14,SECTION VIII: QUALITY ASSURANCE .41,SECTION IX: STORAGE AND TRANSPORTATION OF FINISHED PRODUCT ..43,SECTION X: LABORATORY CONTROL PROCEDURES.44,SECTION XI: END-PRODUCT SPECIFICATIONS .44,APPENDIX I: ACIDIFIED LOW-ACID CANNED FOODS..46,APPENDIX II: ANALYTICAL METHODOLOGY FOR pH MEASUREMENT ..58,APPENDIX III: REFERENCES FOR TEAR-DOWN EVALUATION OF A DOUBLE SEAM63,APPENDIX IV: GUIDELINES FOR THE SALVAGE OF CANNED FOODS EXPOSED TO,ADVERSE CONDITIONS64,APPENDIX V: GUIDELINE PROCEDURES TO ESTABLISH MICROBIOLOGICAL CAUSES OF,SPOILAGE IN LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS.72,1 The Code of Practice for Low-Acid and Acidified Low-Acid Canned Food was adopted by the Codex,Alimentarius Commission at its 13th Session in 1979 and subsequently revised in 1989 by the 18th Session. In 1993,the 20th Session adopted a consequential amendment to the Scope and Definition, following the adoption of the Code,of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods.,Its application requires knowledge and experience of canning technology. It is not intended to be used as a,complete operating manual. it primarily addresses hygienic critical control points. It should be used in conjunction,with appropriate texts and manuals on the subject.,CAC/RCP 23 Page 2 of 95,RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE,FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS,CAC/RCP 23-1979, Rev. 2 (1993),1. SECTION I - SCOPE,This Code of practice is concerned with the canning and heat processing of low-acid and,acidified low-acid foods as defined in this Code, packed in hermetically sealed containers. It does not apply to,foods in hermetically sealed containers which require refrigeration. Annex I applies specifically to acidified,low-acid foods.,2. SECTION II - DEFINITIONS,For the purposes of this Code:,2.1 "Acid food" means a food that has a natural pH of 4.6 or below.,2.2 "Acidified low-acid food" means a food which has been treated so as to attain an equilibrium,pH of 4.6 or lower after heat processing.,2.3 "Aseptic processing and packaging" means the filling of a commercially sterile product into,sterilized containers followed by hermetical sealing with a sterilized closure in an atmosphere free from,microorganisms.,2.4 "Bleeders" (Bleeds) means small orifices through which steam and other gases escape from,the retort throughout the entire heat process.,2.5 "Canned food" means commercially sterile food in hermetically sealed containers.,2.6 "Cleaning" means the removal of food residues, dirt, grease or other objectionable material.,2.7 "Code lot" means all product produced during a period of time identified by a specific,container code mark.,2.8 "Coming-up-time" means the time, including venting time, which elapses between the,introduction of the heating medium into the closed retort and the time when the temperature in the retort,reaches the required sterilization temperatures.,2.9 "Commercial sterility of thermally processed food" means the condition achieved by,application of heat, sufficient, alone or in combination with other appropriate treatments, to render the food,free from microorganisms capable of growing in the food at normal non-refrigerated conditions at which the,food is likely to be held during distribution and storage.,CAC/RCP 23 Page 3 of 95,2.10 "Commercial sterility of equipment and containers used for aseptic processing and,packaging of food" means the condition achieved and maintained by application of heat, or other appropriate,treatment, which renders such equipment and containers free from microorganisms capable of growing in the,food at temperatures at which the food is likely to be held during distribution and storage.,2.11 "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 food.,2.12 "Equilibrium pH" is the pH of the macerated heat processed food product.,2.13 "Flame sterilizer" means an apparatus in which hermetically sealed containers of foods are,agitated at atmosph……
……