CODEX STAN 198-1995 CODEX STANDARD FOR RICE
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ID： |
A5801EDDC7A44C8EB59BA0150BE4E1D6 |
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文件大小(MB)： |
0.03 |
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页数： |
10 |
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文件格式： |
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日期： |
2004-12-27 |
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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 198 Page 1 of 10,CODEX STANDARD FOR RICE,CODEX STAN 198-1995,The Annex to this standard contains provisions which are not intended to be applied within the meaning of,the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius.,1. SCOPE,This standard applies to husked rice, milled rice, and parboiled rice, all for direct human,consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose,from the package directly to the consumer. It does not apply to other products derived from rice or to,glutinous rice.,2. DESCRIPTION,2.1 Definitions,2.1.1 Rice is whole and broken kernels obtained from the species Oryza sativa L.,2.1.1.1 Paddy rice is rice which has retained its husk after threshing.,2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been,removed. The process of husking and handling may result in some loss of bran.,2.1.l.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been,removed by milling.,2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been,soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a,drying process.,2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque,appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick,together after cooking.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Quality Factors - General,3.1.1 Rice shall be safe and suitable for human consumption.,3.1.2 Rice shall be free from abnormal flavours, odours, living insects and mites.,CODEX STAN 198 Page 2 of 10,CODEX STAN 198 Page 3 of 10,3.2 Quality Factors - Specific,3.2.1 Moisture Content 15% m/m max,Lower moisture limits should be required for certain destinations in relation to the climate,duration of transport and storage. Governments accepting the Standard are requested to indicate and,justify the requirements in force in their country.,3.2.2 Extraneous Matter: is defined as organic and inorganic components other than kernels of rice.,3.2.2.1 Filth: impurities of animal origin (including dead insects) 0.1% m/m max,3.2.2.2 Other organic extraneous matter such as foreign seeds, husk, bran, fragments of straw, etc.,shall not exceed the following limits:,Maximum Level,Husked Rice 1.5% m/m,Milled Rice 0.5% m/m,Husked Parboiled Rice 1.5% m/m,Milled Parboiled Rice 0.5% m/m,3.2.2.3 Inorganic extraneous matter such as stones, sand, dust, etc. shall not exceed the following,limits:,Maximum Level,Husked Rice 0.1% m/m,Milled Rice 0.1% m/m,Husked Parboiled Rice 0.1% m/m,Milled Parboiled Rice 0.1% m/m,4. CONTAMINANTS,4.1 Heavy Metals,The products covered by the provisions of this standard shall be free from heavy metals in,amounts which may represent a hazard to human health.,4.2 Pesticide Residues,Rice shall comply with those maximum residue limits established by the Codex Alimentarius,Commission for this commodity.,CODEX STAN 198 Page 4 of 10,5. HYGIENE,5.1 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.2-1985), and other Codes of Practice,recommended by the Codex Alimentarius Commission which are relevant to this product.,5.2 To the extent possible in good manufacturing practice, the product shall be free from,objectionable matter.,5.3 When tested by appropriate methods of sampling and examination, the product:,- shall be free from microorganisms in amounts which may represent a hazard to health;,- shall be free from parasites which may represent a hazard to health; and,- shall not contain any substance originating from microorganisms, including fungi, in amounts,which may represent a hazard to health.,6. PACKAGING,6.1 Rice shall be packaged in containers which will safeguard the hygienic, nutritional,technological, and organoleptic qualities of the food.,6.2 The containers, including packaging material, shall be made of substances which are safe and,suitable for their intended use. They should not impart any toxic substance or undesirable odour or,flavour to the product.,6.3 When the product is packaged in sacks, these must be clean, sturdy, and strongly sewn or,sealed.,7. LABELLING,In addition to requirements of the Codex General Standard for the Labelling of Prepackaged,Foods (CODEX STAN 1-1985, Rev. 1-1991, Codex Alimentarius V……
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