CODEX STAN 95-1981, REV 1 – 1995 Codex Standard For Quick Frozen Lobsters
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ID： |
A094A05B3BFF42F3B12E17665C4F6F74 |
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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 95 Page 1 of 7,CODEX STANDARD FOR QUICK FROZEN LOBSTERS,CODEX STAN 95-1981, REV 1 - 1995,1. SCOPE,This standard applies to quick frozen raw or cooked lobsters, rock lobsters, spiny lobsters and slipper,lobsters.1,2. DESCRIPTION,2.1 PRODUCT DEFINITION,2.1.1 The product is prepared from lobster from the genus Homarus of the family Nephropidae and from,the families Palinuridae and Scyllaridae. It may also be prepared from Nephrops norvegicus provided it is,presented as Norway lobster.,2.1.2 The pack shall not contain a mixture of species.,2.2 PROCESS DEFINITION,The water used for cooking shall be of potable quality or clean seawater.,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.,Quick frozen lobsters shall be processed and packaged so as to minimize dehydration and oxidation.,2.3. PRESENTATION,2.3.1 Any presentation of the product shall be permitted provided that it:,2.3.2.1 meets all requirements of this standard;,2.3.2.2 is adequately described on the label to avoid confusing or misleading the consumer.,2.3.2 The lobster may be packed by count per unit of weight or per package or within a stated weight range.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 LOBSTERS,The product shall be prepared from sound lobsters which are of a quality fit to be sold fresh for,human consumption.,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,1 Hereafter referred to as lobster.,CODEX STAN 95 Page 2 of 7,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,standards.,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.,4. FOOD ADDITIVES,Only the use of the following additives is permitted.,ADDITIVE,Moisture/Water Retention Agents,MAXIMUM LEVEL IN,THE FINAL PRODUCT,451(i) Pentasodium triphosphate,451(ii) Pentapotassium triphosphate,452(i) Sodium polyphosphate,452(v) Calcium polyphosphates,10 mg/kg expressed as,P2O5, singly or in,combination (includes,natural phosphate),Preservatives,221 Sodium sulphite,223 Sodium metabisulphite,224 Potassium metabisulphite,225 Potassium sulphite,228 Potassium bisulphite (for use in the raw product only),100 mg/kg in the edible,part of the raw,product, or 30 mg/kg,in the edible part of the,cooked product, singly,or in combination,expressed as SO2,Antioxidants,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.,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 any other substance in amounts which may present a hazard to health in,accordance with standards established by the Codex Alimentarius Commission.,CODEX STAN 95 Page 3 of 7,5.3 It is recommended that the products 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 Lobsters (CAC/RCP 24-1978);,(ii) The Recommended International Code of Practice for the Processing and Handling of Quick,Froz……
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