CAC_RCP 25-1979 Recommended International Code of Practice for Smoked Fish
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ID： |
F366755CC896422A94A40C68038EDC55 |
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文件大小(MB)： |
0.14 |
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页数： |
44 |
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文件格式： |
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日期： |
2004-12-27 |
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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）：
Codex Alimentarius - 1 - Volume 9,Recommended International Code of Practice for Smoked Fish,CAC/RCP 25-1979,1,SCOPE,This Code of Practice applies to smoked fish and fishery products as defined in Sectionsubparagraph,2.11 of this Code which are intended for human consumption.,It contains the technological guidelines and the essential requirements of hygiene for,processing, handling, storage and distribution of smoked fish and smoked fish products.,It does not provide specific information on particular smoking procedures with regard to a,specific species of fish. The variations in this field of food technology are too numerous to,justify such an attempt.,2,DEFINITIONS,For the purpose of this Code:,"brining",means the process of placing fish in a solution of food grade salt (sodium chloride) in water,for a period of sufficient length for the fish tissue to absorb a significant quantity of salt;,"candling",means passing fish over a translucent table illuminated from below to detect parasites and,other defects;,"case hardening",is the result of too fast drying, whereby the outer layer of the product becomes leather-like;,"chilling",is the process of cooling fish thoroughly to a temperature approaching that of melting ice;,"clean sea water",is sea water which meets the same micro-biological standards as potable water and is free,Codex Alimentarius - 2 - Volume 9,from objectionable substances;,"cleaning",means the removal of objectionable matter from surfaces;,"cold smoking",means smoking of fish at temperatures where the product does not show any signs of heat,coagulation of the protein;,"contamination",means direct or indirect transmission of objectionable matters to the fish;,"disinfection",means the application of hygienically satisfactory chemical or physical agents and processes,to clean surfaces with the intention of eliminating micro-organisms;,"dyeing",means the treatment of fish, prior to smoking, with a natural or artificial dye, approved by,the official agency having jurisdiction, for the purpose of obtaining the colour of smoked fish;,"dry-salting",or,"kench curing",is the process of mixing fish with dry food grade salt (sodium chloride) in such a manner,that the resulting brine drains away;,"fish",means any of the cold-blooded aquatic vertebrate animals commonly known as such. This,includes Pisces, Elasmobranchs and Cyclostomes. For the purpose of this Code, and unless,specifically excluded, the term also includes molluscs and crustaceans. Aquatic mammals,amphibians and reptiles are not included.,"food additive",means any substance not normally consumed as a food by itself and not normally used as a,typical ingredient of the food, whether or not it has nutritive value, the intentional addition of,which to food for a technological (including organoleptic) purpose in the manufacture,processing, preparation, treatment, packing, packaging, transport or holding of much food,results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products,becoming a component of or otherwise affecting the characteristics of such foods. The term,does not include "contaminants" or substances added to food for maintaining or improving,Codex Alimentarius - 3 - Volume 9,nutritional qualities.,"fresh fish",are freshly caught fish which have received no preservative treatment or which have been,preserved only by chilling;,"hot smoking",means smoking of fish at temperatures and for a sufficient period of time to obtain heat,coagulation of the protein throughout;,"keeping time",refers to the length of time that fish will remain wholesome and acceptable as human food;,"liquid smoke",is a solution of wood smoke which, when suitably diluted, can be used to impart a smoky,flavour to fishery products;,"mechanical smoking kiln,or,smoking tunnel",means the type of equipment in which forced flow of smoke and air passes around the fish,to be smoked. The required smoke is generated outside the smoking chamber;,"pickling",or,"pickle curing",is the process whereby fish is mixed with food grade salt (sodium chloride) and is stored,under the resultant brine which forms by solution of salt in the water extracted from the fish,tissue.,"plant,or,establishment",means the building or buildings, or parts thereof, used for, or in connection with, the,Codex Alimentarius - 4 - Volume 9,manufacture or holding of food for human consumption;,"potable water",is fresh 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;,"salt",means salt (sodium ……
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