CODEX STAN 36-1981 Codex Standard For Quick Frozen Finfish,Uneviscerated And Eviscerated
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ID： |
446529F287A54DC9A00731DC773E8022 |
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文件大小(MB)： |
0.03 |
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页数： |
7 |
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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 36 Page 1 of 7,CODEX STANDARD FOR QUICK FROZEN FINFISH,UNEVISCERATED AND EVISCERATED,CODEX STAN 36-1981, Rev. 1 - 1995,1. SCOPE,This standard shall apply to frozen finfish uneviscerated and eviscerated1.,2. DESCRIPTION,2.1 Product Definition,Frozen finfish suitable for human consumption, with or without the head, from which the viscera or,other organs may have been completely or partially removed.,2.2 Process Definition,The product, after any suitable preparation, shall be subjected to a freezing process and shall comply,with the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in,such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing,process shall not be regarded as complete unless and until the product temperature has reached -18°C or colder,at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the,quality during transportation, storage and distribution.,Industrial repacking of quick frozen products under controlled conditions which maintain the quality of,the products followed by the reapplication of the quick freezing process is permitted.,Quick frozen finfish, shall be processed and packaged so as to minimize dehydration and oxidation.,2.3 Presentation,Any presentation of the product shall be permitted provided that it:,2.3.1 meets all requirements of this standard; and,2.3.2 is adequately described on the label to avoid confusing or misleading the consumer.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Fish,Quick frozen finfish shall be prepared from sound fish which are of a quality fit to be sold fresh for,human consumption.,1 It does not apply to fish frozen in brine intended for further processing.,CODEX STAN 36 Page 2 of 7,3.2 Glazing,If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be,clean sea-water. Potable water is fresh-water fit for human consumption. Standards of potability shall not be less,than those contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality".,Clean sea-water is sea-water which meets the same microbiological standards as potable water and is free from,objectionable substances.,3.3 Other Ingredients,All other ingredients used shall be of food grade quality and conform to all applicable Codex and WHO,standards.,3.4. Decomposition,The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample,unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae,families.,3.5 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.,4. FOOD ADDITIVES,Only the use of the following additives is permitted.,Additive,Antioxidants,Maximum Level in,the Final Product,300 Ascorbic acid,301 Sodium ascorbate,303 Potassium ascorbate,GMP,5. HYGIENE AND HANDLING,5.1 The final product shall be free from any foreign material, that poses a threat to human health.,CODEX STAN 36 Page 3 of 7,5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex,Alimentarius Commission, the product:,(i) shall be free from microorganisms or substances originating from microorganisms in,amounts which may present a hazard to health in accordance with standards,established by the Codex Alimentarius Commission;,(ii) shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of,Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families.,(iii) shall not contain any other substance in amounts which may present a hazard to health in,accordance with standards established by the Codex Alimentarius Commission.,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 Frozen Fish (CAC/RCP 16-1978);,(v) The Recommended International Code of Practice for the Processing and Handling of Quick,Frozen Foods (CAC/RCP 8-1976).,(v) The sections on the Products of Aquaculture in the Proposed Draft International Code of,Practice for Fish and Fishery Products (under elaboration)2,6. LABELLING,In addition to the provisions of ……
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