CAC_RCP 46-(1999) Code Of Hygienic Practice For Refrigerated Packaged Foods With Extended Shelf Life
|
ID： |
54D85108CDAF41F6B6B4677E3221969D |
|
文件大小(MB)： |
0.06 |
|
页数： |
20 |
|
文件格式： |
|
|
日期： |
2004-12-24 |
|
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 46 Page 1 of 20,CODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS WITH,EXTENDED SHELF LIFE,CAC/RCP 46-(1999),TABLE OF CONTENTS,INTRODUCTION 3,1 OBJECTIVES 3,2 SCOPE AND USE OF THE DOCUMENT 4,2.1 Scope 4,2.2 Use 4,2.3 Definitions 4,3 PRIMARY PRODUCTION 5,4 ESTABLISHMENT : DESIGN AND FACILITIES 6,4.1 Location 6,4.2 Premises and rooms 6,4.3 Equipment 6,4.4 Facilities 7,5 CONTROL OF OPERATION 8,5.1 Control of food hazards 9,5.2 Key aspects of hygiene control systems 11,5.3 Incoming material requirements 13,5.4 Packaging 14,5.5 Water 15,5.6 Management and supervision 15,5.7 Documentation and records 15,5.8 Recall procedures 15,6 ESTABLISHMENT: MAINTENANCE AND SANITATION 15,6.1 Maintenance and cleaning 15,6.2 Cleaning programmes 16,6.3 Pest control systems 17,6.4 Waste management 17,6.5 Monitoring effectiveness 17,7 ESTABLISHMENT: PERSONAL HYGIENE 17,7.1 Health status 17,7.2 Illness and injuries 17,7.3 Personal cleanliness 17,7.4 Personal behaviour 18,7.5 Visitors 18,8 TRANSPORTATION 18,8.1 General 18,8.2 Requirements 18,8.3 Use and maintenance 18,9 PRODUCT INFORMATION AND CONSUMER AWARENESS 18,CAC/RCP 46 Page 2 of 20,9.1 Lot identification 18,9.2 Product information 18,9.3 Labelling 18,9.4 Consumer education 19,10 TRAINING 19,10.1 Awareness and responsibilities 19,10.2 Training programmes 19,10.3 Instruction and supervision 19,10.4 Refresher training 19,Appendix – Hurdles 20,CAC/RCP 46 Page 3 of 20,INTRODUCTION,Refrigerated packaged foods with extended shelf life are foodstuffs that are kept refrigerated to preserve them,for more than five days as described in item 2.1 Scope. In general, the heat or other preservation treatments,that these products receive is not sufficient to ensure their commercial sterility. Refrigeration is an important,hurdle that retards food spoilage and growth of most pathogens. It is the responsibility of the manufacturer to,ensure that the product produced is safe throughout its shelf-life, taking into consideration the potential for,temperature abuse. This may warrant the use of hurdles to microbial growth in addition to refrigeration.,There are possibilities for temperature abuse during manufacture, storage, distribution, sale, and handling by,the consumer. These temperature abuses may allow the growth of pathogenic microorganisms unless,additional hurdles are built into the product to prevent potential microbial growth. Moreover, refrigeration,alone is not always sufficient to minimize microbiological risk, since some microorganisms are psychrotrophic,(grow at refrigeration temperatures), for example, certain strains of Listeria monocytogenes or certain strains,Clostridium botulinum, which can grow at temperatures of 4°C or lower. Therefore, in the absence of,additional hurdles, there is likelihood that some of these undesirable microorganisms will proliferate at,refrigeration temperatures.,There are other potential hazards associated with certain refrigerated foods. For example, with modified,atmosphere packaged (MAP) foods, the anaerobic environment limits growth of aerobic microorganisms which,compete with pathogenic microorganisms. Since these aerobic microorganisms are limited or do not grow in,MAP foods, certain pathogenic microorganisms may proliferate. Aerobic microorganisms are also often the,microorganisms that cause product spoilage. Because significant growth of aerobic microorganisms is,prevented, MAP products may become unsafe without any visible signs of spoilage if not appropriately,refrigerated or in the absence of additional hurdles.,Microbiological hazards can be controlled by a combination of inhibiting factors, called hurdles. These,hurdles can assist in retarding or preventing growth of some microorganisms, including pathogenic,microorganisms. Some of the hurdles in addition to refrigeration include: decreased pH and aw, and addition of,preservatives.,1 OBJECTIVES,The purpose of this code is to set out recommendations for processing, packaging, storage and distribution of,refrigerated packaged foods with extended shelf-life. Its aim is preventing the outgrowth of pathogenic,microorganisms and it is based on the principles of Hazard Analysis and Critical Control Point (HACCP).,Section 5.1 of this code discusses the application of HACCP principles to refrigerated packaged foods with,extended shelf life. The HACCP approach is described in Hazard Analysis and Critical Control Point,(HACCP) System and Guidelines for its Application (Annex to CAC/RCP 1-1969, Rev 3-1997). It should be,noted that HACCP is product, process and facility specific.,For refrigerated foods, an important safety hurdle to control microbial grow……
……