CAC_RCP 35-1985 Recommended International Code of Practice for Frozen Battered and_or Breaded Fishery products
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ID： |
1BA5618E605E41BC8DC14C33E40EA03E |
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文件大小(MB)： |
0.15 |
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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 Frozen Battered and/or Breaded,Fishery products,CAC/RCP 35-1985,1,SCOPE,This Code of Practice applies to frozen battered and/or breaded fishery products intended for,human consumption, prepared from different species of fish, shrimps, scallops, oysters, clams,etc., and other fresh or frozen products which may be cut into sticks (fingers) or portions, and,which are either cooked, partially cooked or raw.,It contains the technological guidelines and the essential requirements of hygiene for the,production, storage and handling of frozen, battered and/or battered fishery products.,It deals also with the distribution and display in retail cabinets of the products under,consideration.,2,DEFINITIONS,For the purpose of this code:,"adequate",means sufficient to accomplish the intended purpose of this code. (GP 2.1),"air blast freezer",is a freezer in which heat is removed from the product by a stream of rapidly moving cold,air. In the continuous type, the product is frozen as it is conveyed through an air blast freezing,chamber or tunnel. In other types, the product is placed in the freezer on suitable trays or racks,which remain stationary during the freezing process. The air blast freezer can accommodate a,wider range in shape and size of product than can the contact freezer. (FR 2.1),"batter",is a mixture consisting of dry batter mixed with potable water in a ratio suitable for product,coating.,"breading or breader",is an ingredient which may consist of simply a flour, or a blend of flours and other functional,ingredients which may include flavouring agents and which may be made into a dough, baked,dried, ground and screened to a desired particle size or granulation, or could also consist in,whole or in part of breadcrumbs or cracker meal which are either fabricated or obtained as by,Codex Alimentarius - 2 - Volume 9,products of the baking industry.,"chilling",is a process where the product is cooled to a temperature approaching that of melting ice.,(FF 2.4/mod.),"chilled sea water",is clean sea water reduced in temperature by the addition of ice prepared from potable water,or clean sea water. (FF 2.5/mod.),"clean sea water",is sea water which meets the same microbiological standards as potable water and is free,from objectionable substances. (FF 2.6),"cleaning",means the removal of soil, food residues, dirt, grease or other objectionable matter. (GP 2.2),"coating",is the resultant enrobing of fish flesh with batter and/or breading with or without oil.,"contact freezer or plate freezer",is a freezer in which heat transfer occurs by contact between the product and metal plates,through which the refrigerant passes. Two types in use today are the vertical contact plate,freezer, mostly freezing large blocks of whole or gutted fish and the horizontal contact plate,freezer, in which small fish or fillet blocks or packages of fish or fillets are frozen. Pressure is,used to bring the plates to bear on the product or package to ensure good surface contact during,freezing. (FR 2.9),"contamination",means the occurrence of any objectionable matter in the product. (GP 2.4),"cryogenic freezer",is a freezer in which heat is extracted from the product by direct contact with an evaporating,non-toxic refrigerant liquid or with its vapour. Examples are liquid nitrogen and refrigerant R-,12 freezers. (FR 2.11/mod.),"defrosting",is the process of removing frost and ice from freezer and freezer store refrigerated plates or,coils, by the introduction of heat, or by brushing and scraping. This is done because coatings of,frost or ice greatly reduce the efficiency of these cooling surfaces. Contact freezers also require,Codex Alimentarius - 3 - Volume 9,defrosting to allow for efficient loading and unloading. (FR 2.12),"dehydration",is the loss of moisture from frozen products through evaporation. This may occur if the,products are not properly packaged, or stored. Dehydration adversely affects the appearance and,surface texture of the product and is commonly known as "freezerburn". (FR 2.14),"denaturation",is the change which takes place slowly in the protein of fish during frozen storage and which,adversely affects the appearance, texture and flavour of the product. The rate at which protein,denaturation occurs decreases at lower storage temperatures. (FR 2.15),"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. (GP 2.4),"dry bat……
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