CAC_RCP 42-1995 code of hygienic practice for spices and dried aromatic plants
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ID： |
2A0757C5D5C44D3AB6B10BE45DD5108D |
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文件大小(MB)： |
0.05 |
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页数： |
17 |
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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 42 Page 1 of 17,CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC,PLANTS,CAC/RCP 42 - 1995 1,TABLE OF CONTENTS,Section I - Scope . 2,Section II - Definitions 2,Section III - Hygienic Requirements in the Production/Harvesting Area. 2,Section IV - Establishment Design and Facilities.. 4,Section V - Establishment: Hygiene Requirements . 8,Section VI - Personnel Hygiene and Health Requirements ..10,Section VII - Establishment: Hygienic Processing Requirements11,Section VIII - End-product Specifications..15,1 The Code of Hygienic Practice for Spices and Dried Aromatic Plants was adopted by the Codex Alimentarius,Commission at its 21st Session in 1995. The Code has been sent to all Member Nations and Associated Members of,FAO and WHO 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.,CAC/RCP 42 Page 2 of 17,CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC,PLANTS,CAC/RCP 42 - 1995,Section I - SCOPE,This Code of Hygienic Practice applies to spices and dried aromatic plants -whole, broken, ground,or blended. It covers the minimum requirements of hygiene for harvesting, post harvest technology (curing,bleaching, drying, cleaning, grading, packing, transportation and storage including microbial and insect,disinfestation) processing establishment, processing technology (grinding, blending, freezing and freeze drying,etc.) packaging and storage of processed products.,Section II - DEFINITIONS,2.1 Spices and Dried Aromatic Plants,The term spices, which includes dried aromatic plants, relates to natural dried components or,mixtures thereof, used in foods for flavouring, seasoning and imparting aroma. The term applies equally to,spices in the whole, broken or ground form.,2.2 Spice Blends and Products,2.2.1 Spice Blends,Spice blends are obtained by mixing and grinding, cleaned, dried and sound selected spices.,Section III - HYGIENIC REQUIREMENTS IN THE PRODUCTION/HARVESTING AREA,3.1 Environmental Hygiene in Areas where Raw Materials are Produced,3.1.1. Unsuitable Growing or Harvesting Areas,Spices should not be grown or harvested where the presence of potentially harmful substances would,lead to an unacceptable level of such substances in the final product.,3.1.2. Protection from Contamination by Wastes,3.1.2.1 Raw spices should be protected from contamination by human, animal, domestic, industrial and,agricultural wastes which may be present at levels likely to be a hazard to health. Adequate precautions should,be taken to ensure that these wastes are not used and are not disposed of in a manner which may constitute a,CAC/RCP 42 Page 3 of 17,hazard to health through the food.,3.1.2.2 Arrangements for the disposal of domestic and industrial wastes in areas from which raw materials,are derived should be acceptable to the official agency having jurisdiction.,3.1.3 Irrigation Control,Spices should not be grown or produced in areas where the water used for irrigation might constitute,a hazard to health to the consumer through the spices.,3.1.4 Pest and Disease Control,Control measures involving treatment with chemical, physical or biological agents should only be,undertaken under direct supervision of personnel who have a thorough knowledge of the potential hazards to,health. Such measures should only be carried out in accordance with the recommendations of the Codex,Alimentarius Commission or, where these do not exist, by the official agency having jurisdiction.,3.2 Drying (Curing),Plants or parts of plants used for the preparation of spices may be dried naturally or artificially,provided adequate measures are taken to prevent contamination or alteration of the raw material during the,process. To prevent the growth of microorganisms, especially mycotoxin producing mould, a safe moisture,level should be achieved.,If dried naturally, plants or part of plants should not be in direct contact with the soil. They should,be placed on raised platforms or on a floor made of a suitable material.,New concrete floors should be used for drying only when it is absolutely certain that the new,concrete is well-cured and free of excess water. It is safer to use an approved plastic cover spread over the,entire new concrete floor as a moisture barrier prior to use for spices.,Excessive heating/drying of material should be avoided in order to retain its aromatic principles.,Suitable precautions should be taken to protect the spices from contamination by domestic animals, rodents,bi……
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