CODEX STAN 189-1993 CODEX STANDARD FOR DRIED SHARK FINS
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ID： |
AC24EB9B22834273A758FADA81001378 |
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文件大小(MB)： |
0.03 |
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页数： |
5 |
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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 189 Page 1 of 5,CODEX STANDARD FOR DRIED SHARK FINS,CODEX STAN 189-1993,1. SCOPE,This Standard applies to dried shark fins intended for further processing.,2. DESCRIPTION,2.1 PRODUCT DEFINITION,Dried shark fins are the dorsal and pectoral fins cut in the form of an arc and the lower lobe of the,caudal fin cut straight, from which all flesh has been removed, and are cut from species of sharks which are,safe for human consumption.,2.2 PROCESS DEFINITION,The fins shall be subjected to a drying process so as to meet the requirements of Section 3.2.4 and,shall comply with the conditions laid down hereafter.,2.3 PRESENTATION,2.3.1 Dried shark fins may be presented with the skin on or as skinless.,2.3.2 Other Forms of Presentation,Any other presentation shall be permitted provided that it:,(i) meets all other 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 SHARK,Dried shark fins shall be prepared from sound sharks which are of a quality fit to be sold fresh for,human consumption.,3.2 OTHER INGREDIENTS,None.,3.3 FINAL PRODUCT,3.2.1 Appearance,The final product shall be free from foreign material.,3.2.2 Odour,The product shall be free from objectionable odours.,3.2.3 Texture,The dried shark fins shall be free from objectionable textural characteristics.,3.2.4 Percentage of Moisture,The final product shall have a moisture content not exceeding 18%.,CODEX STAN 189 Page 2 of 5,4. FOOD ADDITIVES,No additives are permitted.,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.,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 Code: Recommended,International Code of Practice for Fresh Fish (CAC/RCP 9-1976);,6. LABELLING,In addition to the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985,Rev. 3-1999), the following specific provisions shall apply:,6.1 NAME OF THE FOOD,The name of the product shall be "dried shark fins" or any other appropriate name in accordance with,the law and custom of the country in which the product is to be distributed.,6.1.1 There shall appear on the label reference to the form of presentation in close proximity to the name of,the product in such descriptive terms that will adequately and fully describe the nature of the presentation of,the product to avoid misleading or confusing the consumer.,6.1.2 In addition to the specified labelling designations above, the name of the species, the type of fin, and,its size shall also appear on the label.,6.2 LABELLING OF NON-RETAIL CONTAINERS,Information on the above provisions shall be given either on the container or in accompanying,documents, except that the name of the product, lot identification, and the name and address of the,manufacturer or packer, shall appear on the container.,However, lot identification, and the name and address of the manufacturer or packer may be replaced,by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.,7. SAMPLING, EXAMINATION AND ANALYSIS,7.1 SAMPLING,(i) Sampling of lots for examination of the product shall be in accordance with the Codex,Sampling Plans of Prepackaged Foods (AQL-6.5) (CAC/RM 42-1969);,(ii) The sampling of lots for examination of net weight shall be carried out according to the Codex,Sampling Plans for the Determination of Net Weight (under elaboration).,CODEX STAN 189 Page 3 of 5,7.2 SENSORY AND PHYSICAL EXAMINATION,Samples taken for sensory and physical examination shall be assessed by persons trained in such,examination and in accordance with the procedures set out in Section 7.3, Annex B "Sensoric and Physical,Examination"1 and the Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL,31 - 1999).,7.3 DETERMINATION OF NE……
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