CAC_RCP 8-1976 RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE PROCESSING AND HANDLING OF QUICK F
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2D24D34C5EE049DEAD7FB83C359960EF |
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文件大小(MB)： |
0.05 |
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页数： |
19 |
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日期： |
2004-12-24 |
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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 8 Page 1 of 19,RECOMMENDED INTERNATIONAL CODE,OF PRACTICE FOR THE PROCESSING,AND HANDLING OF QUICK FROZEN FOODS,CAC/RCP 8-1976,CAC/RCP 8 Page 2 of 19,TABLE OF CONTENTS,PAGE,INTRODUCTION . 3,CODES OF PRACTICE,Recommended International Code of Practice for the,Processing and Handling of Quick Frozen Foods,CAC/RCP 8-1976 4,Method for Checking Product Temperature,Annex I-1978 to CAC/RCP 8-1976 . 8,Recommended International Code of Practice for,the Handling of Quick Frozen Foods during Transport,Annex II-1983 to CAC/RCP 8-1976 . 14,CAC/RCP 8 Page 3 of 19,INTRODUCTION,At its Eleventh Session, held in March/April 1976, the Commission adopted as a,Recommended Code of Practice to be sent to all Member Nations and Associate Members of,FAO and/or WHO a Code of Practice for the Processing and Handling of Quick Frozen Foods.,In adopting the Code, the Commission recognized that certain matters, notably the fact,that the quality of quick frozen foods depended not only on product temperature and temperature,fluctuation but also on length of storage which merited further study. Accordingly, the,Commission agreed that these matters should continue to be studied by the Joint ECE/Codex,Alimentarius Group of Experts on Standardization of Quick Frozen Foods in the light of further,information, and that this Code of Practice should be reviewed at a future date.,At its Twelfth Session, held in April 1978, the Commission adopted a Method of Checking,Product Temperature to be included as Annex I to the Recommended International Code of,Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8-1976).,At its Fifteenth Session held in July 1893, the Commission adopted the Code of Practice,for the Handling of Quick Frozen Foods during transport as a Recommended International Code,of Practice and suggested that this should be published as Annex II to CAC/RCP 8-1976.,All Codes of Practice are to be regarded as being advisory in nature and it is for individual,governments to decide what use they wish to make of the Code. The Commission has expressed,the view that codes of practice dealing with specific categories of foods might provide useful,checklists of requirements for national enforcement authorities.,Like the Code of Practice, the method of checking product temperature is to be regarded,as being advisory in nature. It is for individual governments when deciding what use they wish to,make of the Code, to consider at the same time the method which has been included as Annex I,to CAC/RCP 8-1976.,CAC/RCP 8 Page 4 of 19,RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE,PROCESSING AND HANDLING OF QUICK FROZEN FOODS,CAC/RCP 8-1976,1. SECTION I - SCOPE AND PURPOSE,1.1 This Code is intended to provide guidelines for the elaboration of codes of practice or,standards for specific quick frozen products or groups of products. 1,1.2 This Code of Practice is intended to apply to quick frozen foods of all types which have,been subjected to the process of quick freezing set out in Section 3 of this Code and which are,offered for sale in the quick frozen state.,1.3 The provisions of this Code of Practice should be interpreted as recommendations and,are intended as a guide to assist in the production and handling of quick frozen foods in order to,maintain their quality up to the time of final sale.,2. SECTION II - RAW MATERIALS AND PREPARATION,2.1 Only sound and wholesome raw materials should be used for the quick freezing process.,Since quick freezing cannot improve the original quality of the foods being treated, only products,at an optimum level of freshness and maturity should be quick frozen.,2.2 The selected raw materials should be in prime condition when processing begins. In order,to minimize the rate of natural deterioration, when storage prior to processing is a necessary,stage in stock holding, all raw materials should be stored for a period dictated by actual trade and,material needs, in conditions capable of maintaining a temperature range and degree of relative,humidity appropriate to the raw materials concerned.,2.3 To minimize microbiological activity, pre-cooked foods intended for quick freezing should,not be held in the temperature range of +10oC to 60oC. They should be cooled as rapidly as,possible in suitable pre-cooling equipment consistent with requirements of hygienic processing.,Whilst it is desirable that cooling and quick freezing should be carried out immediately, where this,is not possible the food should be held at a temperature above 60oC (140oF) until cooling and,subsequent quick freezing can take place.,3. SECTION III - QUICK FREEZING,3.1 After preparation the p……
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