CAC_RCP 28-1983 Recommended International Code of Practice for Crabs
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ID： |
4301C865C76D4B8ABE005C22AC9272E3 |
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文件大小(MB)： |
0.14 |
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页数： |
43 |
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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 Crabs,CAC/RCP 28-1983,1,SCOPE,This Code of Practice applies generally to commercial crabs of the Cancer species, king crab,related species (Lithodes and Paralithodes), swimming crabs (Portunidae),Geryon species and,snow crab species (Chionoectes). It may also apply to other species which are similar in,physical structure to the above mentioned. It contains the technological guidelines and the,essential requirements of hygiene for harvesting, processing and handling of crabs at sea and on,shore. No attempt has been made to identify regional practices. The technology of canning crab,meat is not covered in this Code.,2,DEFINITIONS,For the purpose of this Code:,"autolysis",is the breakdown or deterioration of the crab meat or viscera by means of indigenous,enzymes;,"back shell",is the carapace of the crab;,"batch systems",are those processing methods where crabs are processed as bulk units;,"black light",is invisible light within ultraviolet range which falls on fluorescent materials and causes,them to omit visible light;,"brine",means a solution of food grade salt (sodium chloride) in potable water or clean sea water;,"butchering",is the process of removing the back shell, viscera and gills; in come areas it may also include,Codex Alimentarius - 2 - Volume 9,the removal of walking legs and claws. Butchering may take place either before or after cooling;,"chilling",is the process of cooling crabs to a temperature approaching that of melting ice;,"chilled sea water",is clean sea water reduced in temperature by the addition of ice prepared from potable water,or clean sea water;,"clean sea water",is sea water which meets the same microbiological standards as potable water and is free,from objectionable substances;,"cleaning",means the removal of objectionable matter from surfaces;,"cocktail claw",is a crab claw product where the shell is partially removed to expose the meat portion of the,claw;,"contamination",means direct or indirect transmission of objectionable matters to the product;,cooking",means boiling of crabs in potable water, clean sea water or brine or heating in steam for a,period of time sufficient for the thermal centre to reach a temperature adequate to coagulate the,protein;,"crab",means the commercially important species of the Decapoda order in the Brachyura and,Anomura sections;,"debacking",is the process of removing the back shell;,"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,Codex Alimentarius - 3 - Volume 9,level that will not lead to harmful contamination of food;,"enzymatic activity",is the catalytic action of enzymes on biochemical reactions;,"leg tips",are the third leg segments counting from the carapace;,"merus",means the "thigh" or the first large leg segment from the carapace;,"pasteurization",means subjecting crab meat to heat at times and temperatures which destroy a high,proportion of micro-organisms without noticeable changes in appearance, texture and flavour,of the product;,"picking",refers to the removal of meat from the crab shell by machine or by hand;,"plant,or,establishment",means the building or buildings or parts thereof, used for, or in connection with,the,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 Standard for Drinking Water", World,Health Organization;,"pounding",refers to the holding of live crabs in water tanks or floating crates for extended periods of,time;,"refrigerated sea water",is a clean sea water reduced in temperature by a suitable refrigeration system. Its salt content,Codex Alimentarius - 4 - Volume 9,is normally about 3 percent;,"sections",are the cleaned, eviscerated and degilled crab parts usually consisting of one half of the crab,body and the attached walking legs and claw;,"shaking",refers to the industrial practice of manual meat extraction used for king, snow and,Dungeness crabs. The cooked sections are processed by hitting or shaking the meat out of the,shell;,"suitable corrosion-resistant material",means impervious material which is free from pits, crevices and scale, is non-toxic and,unaffected by sea water, ice, slime, or any other corrosive substance with which it is likely to,come into contact. Its surface must be smooth and it must be capable of withstanding exposure,to repeated cleaning, including the use of d……
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