CAC_RCP 27-1983 Recommended International Code of Practice for Minced Fish Prepared by Mechanical Se
|
ID： |
3DFE29E453EA4F578F84DA95A9EFA4D5 |
|
文件大小(MB)： |
0.12 |
|
页数： |
37 |
|
文件格式： |
|
|
日期： |
2004-12-27 |
|
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 Minced Fish Prepared by Mechanical,Separation,CAC/RCP 27-1983,1,SCOPE,This Code of Practice applies to the production of minced raw fish and frozen minced raw,fish intended for human consumption. It contains the technological guidelines and most,essential requirements of hygiene for the handling of fish or any fish raw material to be used in,the production and for the processing, packaging, storage and distribution of the minced fish.,The provisions of this Code may also apply to the flesh separated from crustaceans and,molluscs.,Although the code does not deal specifically with the production of minced fish at sea, most,of the recommendations made would apply.,2,DEFINITIONS,For the purpose of this Code:,"adequate",means sufficient to accomplish the intended purpose of this Code;,"candling",means passing fish over a translucent table illuminated from below to detect parasites and,other defects;,"chilling",is the process of cooling fish to a temperature approaching that of melting ice;,"clean sea water",is sea water which meets the same microbiological standards as potable water and is free,Codex Alimentarius - 2 - Volume 9,from objectionable substances;,"cleaning",means the removal of soil, food residues, dirt, grease or other objectionable matter;,"contamination",means the occurrence of any objectionable matter in the product;,"disinfection",means the reduction, without adversely affecting the food, by means of hygienically,satisfactory chemical agents and/or physical methods, of the number of micro-organisms to a,level that will not lead to harmful contamination in food;,"de-watering",means removal of excessive wash water from the minced fish flesh;,"equipment",means all processing machines, conveyors, tables, sinks, utensils, washing machines,flumes, tanks, pumps and similar items used in a fishery products plant;,"fillet",is a slice of fish of irregular size and shape removed from the carcass by cuts made parallel,to the backbone;,"fish",means any of the cold-blooded aquatic vertebrate animals commonly known as such. This,includes Pisces and Elasmobranchs. 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;,"fish handling",means any operation in the growing and harvesting, preparation, processing, packaging,storage, transport, distribution and sale of food as food;,"fish hygiene",means all measures necessary to ensure the safety, soundness and wholesomeness of fish as,food at all stages from its growth, production or manufacture until its final consumption;,"food additive",means any substance not normally consumed as a food by itself and not normally used as a,Codex Alimentarius - 3 - Volume 9,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 such 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,nutritional qualities.,"frames",are that portion of the fish remaining after heading and filleting;,"freezing process",is a process which is carried out in appropriate equipment in such a way that the range of,temperature of maximum crystallization is passed quickly. The freezing process should not be,regarded as complete until the product temperature has reached a level which will ensure that,the temperature at the thermal centre will not be higher than .18°C (0°F) after thermal,stabilization;,"freezer store",is an insulated and refrigerated room specifically designed for the storage of frozen products.,Freezer stores have sufficient refrigerating capacity to maintain a temperature of .18°C (0°F),or lower for products already frozen, but are not designed to freeze products or to cool them,down to storage temperature;,"fresh fish",are freshly caught fish which have received no preserving treatment or which have.been,preserved only by chilling;,"frozen fish",are fish which have been subjected to a freezing process sufficient to reduce the temperature,of the whole product to .18°C (0°F) or lower to preserve the inherent quality of the fish, and,which have been maintained at this low temperature during transportation, storage and,distribution……
……