CAC_RCP 58-2005 codex of hygienic practice for meat
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ID： |
AFD0ED95B4C6484D82DA00DC8D5BC300 |
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文件大小(MB)： |
0.35 |
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页数： |
52 |
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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 58-2005 Page 1 of 52,CODE OF HYGIENIC PRACTICE FOR MEAT1,CAC/RCP 58-2005,1. INTRODUCTION 3,2. SCOPE AND USE OF THIS CODE 3,3. DEFINITIONS 4,4. GENERAL PRINCIPLES OF MEAT HYGIENE 8,5. PRIMARY PRODUCTION 9,5.1 Principles of meat hygiene applying to primary production 9,5.2 Hygiene of slaughter animals 9,5.3 Hygiene of killed wild game 11,5.4 Hygiene of feed and feed ingredients 12,5.5 Hygiene of the primary production environment 12,5.6 Transport 13,5.6.1 Transport of slaughter animals 13,5.6.2 Transport of killed wild game 13,6. PRESENTATION OF ANIMALS FOR SLAUGHTER 13,6.1 Principles of meat hygiene applying to animals presented for slaughter 14,6.2 Conditions of lairage 14,6.3 Ante-mortem inspection 15,6.3.1 Design of ante-mortem inspection systems 15,6.3.2 Implementation of ante-mortem inspection 16,6.3.3 Ante-mortem judgement categories 17,6.4 Information on animals presented for slaughter 17,7. PRESENTATION OF KILLED WILD GAME FOR DRESSING 18,7.1 Principles of meat hygiene applying to inspection of killed wild game,presented for dressing 18,7.2 Inspection of killed wild game presented for dressing 18,8. ESTABLISHMENTS: DESIGN, FACILITIES AND EQUIPMENT 19,8.1 Principles of meat hygiene applying to establishments, facilities and equipment 19,8.2 Design and construction of lair ages 19,8.3 Design and construction of slaughter areas 42,8.4 Design and construction of areas where bodies of animals are dressed or,meat may otherwise be present 20,8.5 Design and construction of equipment where bodies of animals are dressed or,meat may be present 22,1 This Code supersedes the following Codex Codes of Practices: Recommended International Code of Hygienic,Practice for Fresh Meat (CAC/RCP 11-1976, Rev. 1-1993);Recommended International Code of Hygienic,Practice for Game (CAC/RCP 29-1983, Rev. 1-1993); Recommended International Code for Ante-Mortem and,Post-Mortem Inspection of Slaughter Animals and for Ante-Mortem and Post-Mortem Judgement of Slaughter,Animals and Meat (CAC/RCP 41-1993); Recommended International Code of Hygienic Practice for Processed,Meat and Poultry Products (CAC/RCP 13-1976, Rev. 1 (1985); Recommended Code of Hygienic Practice for,Poultry Processing (CAC/RCP 14-1976); Recommended International Code of Practice for the Production,Storage and Composition of Mechanically Separated Meat Intended for Further Processing (CAC/RCP 32-1293).,CAC/RCP 58-2005 Page 2 of 52,8.6 Water supply 22,8.7 Temperature control 23,8.8 Facilities and equipment for personal hygiene 23,8.9 Transport vehicles 24,9. PROCESS CONTROL 24,9.1 Principles of meat hygiene applying to process control 24,9.2 Process control systems 25,9.2.1 Sanitation Standard Operating Procedures (Sops) 26,9.2.2 HACCP 26,9.2.3 Outcome-based parameters for process control 27,9.2.4 Regulatory systems 28,9.2.5 Quality Assurance (QA) systems 29,9.3 General hygiene requirements for process control 29,9.4 Hygiene requirements for slaughter and dressing 30,9.5 Post-mortem inspection 32,9.5.1 Design of post-mortem inspection systems 32,9.5.2 Implementation of post-mortem inspection 33,9.6 Post-mortem judgement 35,9.7 Hygiene requirements for process control after post-mortem inspection 36,9.8 Hygiene requirements for parts of animals deemed unsafe or unsuitable,for human consumption 40,9.9 Systems for removing products that are in circulation 40,10. ESTABLISHMENTS:MAINTENANCE AND SANITATION 41,10.1 Principles of meat hygiene applying to maintenance and sanitation of,establishments, facilities and equipment 41,10.2 Maintenance and sanitation 41,11. PERSONAL HYGIENE 42,11.1 Personal cleanliness 43,11.2 Personal health status 43,12. TRANSPORTATION 43,13. PRODUCT INFORMATION AND CONSUMER AWARENESS 44,14. TRAINING 44,14.1 Principles of training in meat hygiene 44,14.2 Training programmes 44,ANNEXES,ANNEX I - RISK-BASED EVALUATION OF ORGANOLEPTIC POST-MORTEM INSPECTION,PROCEDURES FOR MEAT 46,ANNEX II - VERIFICATION OF PROCESS CONTROL OF MEAT HYGIENE,BY MICROBIOLOGICAL TESTING 51,CAC/RCP 58-2005 Page 3 of 52,CODE OF HYGIENIC PRACTICE FOR MEAT,1. INTRODUCTION,1. Meat has traditionally been viewed as a vehicle for a significant proportion of human food-borne,disease. Although the spectrum of meat-borne diseases of public health importance has changed with,changing production and processing systems, continuation of the problem has been well illustrated in recent,years by human surveillance studies of specific meat-borne pathogens such as Escherichia coli O157:H7,Salmonella spp., Campylobacter spp. and Yersinia enterocolitica. In addition to existing biological,chemical and physical hazards, new hazards are also appearing e.g.……
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