CODEX STAN 119-1981 Codex Standard For Canned Finfish
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BEABE2BDCD6F4225A984F01874711401 |
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文件大小(MB)： |
0.03 |
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页数： |
6 |
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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）：
CODEX STAN 119 Page 1 of 6,CODEX STANDARD FOR CANNED FINFISH,CODEX STAN 119 - 1981, REV. 1 - 1995,1. SCOPE,This standard applies to canned finfish packed in water, oil or other suitable packing medium. It does not,apply to speciality products where the canned finfish constitutes less than 50% m/m of the net contents of the can or,to canned finfish covered by other Codex product standards.,2. DESCRIPTION,2.1 PRODUCT DEFINITION,Canned finfish is the product produced from the flesh of any species of finfish (other than canned finfish,covered by other Codex product standards) which is suitable for human consumption and may contain a mixture of,species, with similar sensoric properties, from within the same genus.,2.2 PROCESS DEFINITION,Canned finfish are packed in hermetically sealed containers and shall have received a processing treatment,sufficient to ensure commercial sterility.,2.3 PRESENTATION,Any presentation of the product shall be permitted provided that it:,(i) meets all requirements of this standard; and,(ii) is adequately described on the label to avoid confusing or misleading the consumer.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 FISH,The product shall be prepared from sound finfish from which the heads, tails and viscera have been,removed. The raw material shall be of a quality fit to be sold fresh for human consumption.,3.2 OTHER INGREDIENTS,The packing medium and all other ingredients used shall be of food grade quality and conform to all,applicable Codex standards.,3.3. DECOMPOSITION,Canned finfish of the families Scombridae, Scombresocidae, Clupeidae, Coryphaenidae and Pomatomidae,shall not contain more than 10 mg/100 g of histamine based on the average of the sample units tested.,3.4 FINAL PRODUCT,Products shall meet the requirements of this Standard when lots examined in accordance with Section 9,comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7.,CODEX STAN 119 Page 2 of 6,4. FOOD ADDITIVES,Additive,Thickening or Gelling Agents,(for use in packing media only),Maximum Level in,the Final Product,400 Alginic acid,401 Sodium alginate,402 Potassium alginate,404 Calcium alginate,406 Agar,407 Carrageenan and its Na, K, and NH4 salts (including,furcelleran,407a Processed Eucheuma Seaweed (PES),410 Carob bean gum,412 Guar gum,413 Tragacanth gum,415 Xanthan gum,440 Pectins,466 Sodium carboxymethylcellulose,GMP,Modified Starches,1401 Acid treated starches (including white and yellow,dextrins),1402 Alkaline treated starches,1404 Oxidized starches,1410 Monostarch phosphate,1412 Distarch phosphate, esterified,1414 Acetylated distarch phosphate,1413 Phosphated distarch phosphate,1420/1421 Starch acetate,1422 Acetylated distarch adipate,1440 Hydroxypropyl starch,1442 Hydroxypropyl starch phosphate,GMP,Acidity Regulators,260 Acetic acid,270 Lactic acid (L-, D-, and DL-),330 Citric acid,GMP,Natural Flavours,Spice oils,Spice extracts,Smoke flavours (Natural smoke solutions and extracts),GMP,5. HYGIENE AND HANDLING,5.1 The final product shall be free from any foreign material that poses a threat to human health.,5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex Alimentarius,Commission, the product:,CODEX STAN 119 Page 3 of 6,(i) shall be free from micro-organisms capable of development under normal conditions of storage;,and,(ii) no sample unit shall contain histamine that exceeds 20 mg per 100 g. This applies only to species of,the families Scombridae, Clupeidae, Coryphaenidae, Scombresocidae and Pomatomidae.,(iii) shall not contain any other substance including substances derived from microorganisms in,amounts which may represent a hazard to health in accordance with standards established by the,Codex Alimentarius Commission; and,(iv) shall be free from container integrity defects which may compromise the hermetic seal.,5.3 It is recommended that the product covered by the provisions of this standard be prepared and handled,in accordance with the appropriate sections of the Recommended International Code of Practice - General,Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) and the following relevant Codes:,(i) the Recommended International Code of Practice for Canned Fish (CAC/RCP 10-1976);,(ii) the Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-,Acid Canned Foods (CAC/RCP 23-1979);,(iii) The sections on the Products of Aquaculture in the Proposed Draft International Code of,Practice for Fish and Fishery Products (under elaboration)1,6. LABELLING,In addition to the provisions of the Codex General Standard for the Labelling o……
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