CAC_RCP 40-1993 Code Of Hygienic Practice For Aseptically Processed And Packaged Low-Acid Foods
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ID： |
CC4E55E4C4934AB884A16D48CCD3FD6E |
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文件大小(MB)： |
0.08 |
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页数： |
34 |
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文件格式： |
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日期： |
2004-12-24 |
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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）：
CAC/RCP 40 Page 1 of 34,CODE OF HYGIENIC PRACTICE FOR,ASEPTICALLY PROCESSED AND PACKAGED LOW-ACID FOODS,CAC/RCP 40-1993 1,CONTENTS,PAGE,INTRODUCTION .. 2,1.0 Section I - SCOPE . 2,2.0 Section II - DEFINITIONS.. 2,3.0 Section III - HYGIENE REQUIREMENTS IN THE PRODUCTION/HARVESTING AREAS. 4,4.0 Section IV - ESTABLISHMENT: DESIGN AND FACILITIES.. 6,5.0 Section V - ESTABLISHMENT: HYGIENE REQUIREMENTS..11,6.0 Section VI - PERSONNEL HYGIENE AND HEALTH REQUIREMENTS .13,7.0 Section VII - ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS .14,8.0 Section VIII - QUALITY ASSURANCE ..28,9.0 Section IX - STORAGE AND TRANSPORTATION OF FINISHED PRODUCT ..31,10.0 Section X - LABORATORY CONTROL PROCEDURES 32,11.0 Section XI - END-PRODUCT SPECIFICATIONS32,12.0 Section XII - REFERENCES 33,1 The Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods was adopted by the 20th,Session of the Codex Alimentarius Commission in 1993. The Code has been sent to all Member Nations and,Associate Members of the Commission as an advisory text, and it is for individual governments to decide what use,they wish to make of it. The Commission has expressed the view that codes of practice might provide useful checklists,of requirements for national food control or enforcement authorities.,Its application requires knowledge and experience of packaging 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 40 Page 2 of 34,CODE OF HYGIENIC PRACTICE FOR,ASEPTICALLY PROCESSED AND PACKAGED LOW-ACID FOODS,CAC/RCP 40-1993,INTRODUCTION,Aseptic processing and packaging means the processing and packaging of a commercially sterile product into,sterilized containers followed by hermetically sealing with a sterilized closure in a manner which prevents,viable microbiological recontamination of the sterile product. Aseptic processing and packaging differs from,canning in that in canning the food is placed in the can, sealed and heat processed in that order.,The provisions of this code will provide guidance for identification of Critical Control Points for establishment,developed HACCP plans as recommended in the Guidelines for the Application of the Hazard Analysis,Critical Control Point (HACCP) System (CAC/GL 18-1993). Establishments engaged in aseptic processing,and packaging are encouraged to develop and operate under a HACCP plan.,1.0 SECTION I - SCOPE,This code of practice is concerned with the aseptic processing and packaging of low-acid foods as,defined in this code. It does not apply to those low-acid foods in hermetically sealed containers processed by,conventional canning procedures nor to those that require refrigeration for their preservation, nor to acid and,acidified low-acid products.,Acidified low-acid and conventionally canned low-acid foods are dealt with in the Recommended,International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods.,2.0 SECTION II - DEFINITIONS,For the purpose of this Code:,2.1 Aseptic means commercially sterile.,2.2 Aseptic processing and packaging means the processing and packaging of a commercially sterile,product into sterilized containers followed by hermetic sealing with a sterilized closure in a manner which,prevents viable microbiological recontamination of the sterile product.,2.3 Aseptic zone means the area required to be made and maintained sterile such that sterile product,and containers will not be recontaminated by microorganisms. This zone is bounded by physical barriers such,as structural features or sterile air flows.,2.4 Canned food means commercially sterile food in hermetically sealed containers.,CAC/RCP 40 Page 3 of 34,2.5 Cleaning means the removal of food residues, dirt, grease or other objectionable material.,2.6 Code lot means all product produced during a period of time identified by a specific container code,mark.,2.7 Commercial sterility means the absence of microorganisms capable of growing in the food at,normal nonrefrigerated conditions at which the food is likely to be held during manufacture, distribution and,storage.,2.8 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.,2.9 Equilibrium pH means the pH of a finished food once all components have attained pH uniformity.,2.10 Flow diversion system means product piping and valving designed to divert potent……
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