CAC_RCP 57–2004 CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS
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ID： |
018F02CDECC548FDAA844532B66CDD15 |
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文件大小(MB)： |
0.14 |
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页数： |
40 |
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文件格式： |
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日期： |
2006-7-3 |
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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 57–2004 Page 1 of 40,CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS,CAC/RCP 57–2004,TABLE OF CONTENTS,INTRODUCTION.3,1 OBJECTIVES 3,2 SCOPE AND USE OF THE DOCUMENT.. 3,2.1 SCOPE . 3,2.2 USE OF THE DOCUMENT . 4,2.3 OVERARCHING PRINCIPLES APPLYING TO THE PRODUCTION, PROCESSING AND HANDLING OF ALL,MILK AND MILK PRODUCTS. 4,2.4 RELATIVE ROLES OF MILK PRODUCERS,MANUFACTURERS, DISTRIBUTORS, RETAILERS,TRANSPORTERS, CONSUMERS, AND COMPETENT AUTHORITIES 5,2.5 DEFINITIONS .. 5,2.6 SUITABILITY 6,3 PRIMARY PRODUCTION.. 7,3.1 ENVIRONMENTAL HYGIENE . 7,3.2 HYGIENIC PRODUCTION OF MILK.. 8,3.3 HANDLING, STORAGE AND TRANSPORT OF MILK . 9,3.4 DOCUMENTATION AND RECORD KEEPING . 10,4 ESTABLISHMENT: DESIGN AND FACILITIES . 10,4.1 EQUIPMENT 10,5 CONTROL OF OPERATION .. 10,5.1 CONTROL OF FOOD HAZARDS .. 10,5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS . 11,5.3 INCOMING MATERIAL (OTHER THAN MILK) REQUIREMENTS.. 14,5.4 WATER. 14,6 ESTABLISHMENT: MAINTENANCE AND SANITATION.. 14,6.1 MAINTENANCE AND CLEANING 14,6.2 CLEANING PROGRAMMES 15,7 ESTABLISHMENT: PERSONAL HYGIENE 15,8 TRANSPORTATION . 15,8.1 REQUIREMENTS .. 15,8.2 USE AND MAINTENANCE . 15,9 PRODUCT INFORMATION AND CONSUMER AWARENESS. 15,9.1 LABELING .. 15,10 TRAINING. 15,10.1 TRAINING PROGRAMMES.. 16,ANNEX I . 17,CAC/RCP 57–2004 Page 2 of 40,GUIDELINES FOR THE PRIMARY PRODUCTION OF MILK 17,INTRODUCTION AND OBJECTIVES . 17,SCOPE. 17,USE OF ANNEX I 17,3 PRIMARY PRODUCTION 18,3.1 ENVIRONMENTAL HYGIENE 18,3.2 HYGIENIC PRODUCTION OF MILK 18,3.3 HANDLING, STORAGE AND TRANSPORT OF MILK .. 23,3.4 DOCUMENTATION AND RECORDKEEPING 26,ANNEX II 27,GUIDELINES FOR THE MANAGEMENT OF CONTROL MEASURES DURING AND AFTER,PROCESSING.. 27,INTRODUCTION AND OBJECTIVES . 27,SCOPE. 27,USE OF ANNEX II . 27,DEFINITIONS 27,5 CONTROL OF OPERATIONS.. 28,5.1 CONTROL OF FOOD HAZARDS .. 28,5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS . 32,APPENDIX A: MICROBIOSTATIC CONTROL MEASURES. 34,APPENDIX B: MICROBIOCIDAL CONTROL MEASURES 36,CAC/RCP 57–2004 Page 3 of 40,CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS,INTRODUCTION,Milk and milk products are a rich and convenient source of nutrients for people in many countries and,international trade of milk-based commodities is significant. The purpose of this Code is to provide,guidance to ensure the safety and suitability of milk and milk products to protect consumers’ health and to,facilitate trade. The Code satisfies the food hygiene provisions in the Codex Alimentarius Procedural,Manual under “Relations Between Commodity Committees and General Committees” for use in the various,dairy standards.,All foods have the potential to cause food borne illness, and milk and milk products are no exception. Dairy,animals may carry human pathogens. Such pathogens present in milk may increase the risk of causing food,borne illness. Moreover, the milking procedure, subsequent pooling and the storage of milk carry the risks,of further contamination from man or the environment or growth of inherent pathogens. Further, the,composition of many milk products makes them good media for the outgrowth of pathogenic,microorganisms. Potential also exists for the contamination of milk with residues of veterinary drugs,pesticides and other chemical contaminants. Therefore, implementing the proper hygienic control of milk,and milk products throughout the food chain is essential to ensure the safety and suitability of these foods for,their intended use. It is the purpose of this Code to provide guidance to countries so that their appropriate,level of public health protection for milk and milk products may be achieved. It is also the purpose of this,code to prevent unhygienic practices and conditions in the production, processing, and handling of milk and,milk products, as in many countries milk and milk products form a large portion of the diet of consumers,especially infants, children, and pregnant and lactating women. This document is formatted in accordance,with the Recommended International Code of Practice-General Principles of Food Hygiene, CAC/RCP 1-,1969, Rev. 4, 2003. This Code presents principles for the hygienic production and manufacture of milk and,milk products and guidance on their application. This Code takes into consideration, to the extent possible,the various production and processing procedures as well as the differing characteristics of milk from various,milking animals used by member countries. It focuses on acceptable food safety outcomes achieved through,the use of one or more validated food safety control measures, rather than mandating specific processes for,individual products.,1 OBJECTIVES,The objective of this Code i……
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