Codex Stan 307-2011 Codex Standard For Chilli Peppers
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ID： |
F04660F5B67C4825A30350FE00F38727 |
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文件大小(MB)： |
0.07 |
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页数： |
4 |
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文件格式： |
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日期： |
2011-9-3 |
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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 307 Page 1 of 4,CODEX STANDARD FOR CHILLI PEPPERS,(CODEX STAN 307-2011),1. DEFINITION OF PRODUCE,This Standard applies to commercial varieties of chilli peppers1 grown from Capsicum spp., of the,Solanaceae family, to be supplied fresh to the consumer, after preparation and packaging. Chilli peppers for,industrial processing are excluded.,2. PROVISIONS CONCERNING QUALITY,2.1 MINIMUM REQUIREMENTS,In all classes, subject to the special provisions for each class and the tolerances allowed, the chilli,peppers must be:,- whole, the stalk (stem) may be missing, provided that the break is clean and the adjacent skin is not,damaged;,- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is,excluded;,- firm;,- clean, practically free of any visible foreign matter;,- practically free of pests and damage caused by them affecting the general appearance of the produce;,- free of abnormal external moisture excluding condensation following removal from cold storage;,- free of any foreign smell and/or taste;,- free of damage caused by low and/or high temperatures.,2.1.1 Chilli peppers must be harvested at an appropriate degree of development in accordance with the,criteria proper to the variety and the area in which they are grown. The development and condition of the,chilli peppers must be such as to enable them:,- to withstand transport and handling; and,- to arrive in satisfactory condition at the place of destination.,2.2 CLASSIFICATION,Chilli peppers are classified in three classes defined below:,2.2.1 “Extra” Class,Chilli peppers in this class must be of superior quality. They must be characteristic of the variety. They,must be free of defects, with the exception of very slight superficial defects affecting an area of up to 0.5%,of the produce surface, provided these do not affect the general appearance of the produce, the quality, the,keeping quality and presentation in the package.,2.2.2 Class I,Chilli peppers in this class must be of good quality. They must be characteristic of the variety. Slight,defects, however, may be allowed, affecting an area of up to 2.0% of the product surface, provided these do,not affect the general appearance of the produce, the quality, the keeping quality and presentation in the,package.,2.2.3 Class II,This class includes chilli peppers which do not qualify for inclusion in the higher classes, but satisfy,the minimum requirements specified in Section 2.1 above. Defects, however, may be allowed, affecting an,area of up to 3.0% of the product surface, provided the chilli peppers retain their essential characteristics as,regards the quality, the keeping quality and presentation.,1 Chilli peppers presenting a minimum pungency of 900 Scoville Index. For levels of pungency see Annex.,CODEX STAN 307 Page 2 of 4,3. PROVISIONS CONCERNING SIZING,Size is determined by length of the chilli pepper in accordance with the following table:,Size code Length (in centimetres),1 ≤ 4,2 4 < 8,3 8 < 12,4 12 < 16,5 > 16,4. PROVISIONS CONCERNING TOLERANCES,Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying,the requirements of the class indicated.,4.1 QUALITY TOLERANCES,4.1.1 “Extra” Class,Five percent by number or weight of chilli peppers not satisfying the requirements of the class, but,meeting those of Class I or, exceptionally, coming within the tolerances of that class.,4.1.2 Class I,Ten percent by number or weight of chilli peppers not satisfying the requirements of the class, but,meeting those of Class II or, exceptionally, coming within the tolerances of that class.,4.1.3 Class II,Ten percent by number or weight of chilli peppers satisfying neither the requirements of the class nor,the minimum requirements, with the exception of produce affected by rotting or any other deterioration,rendering it unfit for consumption.,4.2 SIZE TOLERANCES,For all classes, 10% by number or weight of chilli peppers corresponding to the size immediately,above and/or below that indicated on the package.,5. PROVISIONS CONCERNING PRESENTATION,5.1 UNIFORMITY,The contents of each package must be uniform and contain only chilli peppers of the same origin,quality, size and variety. The visible part of the contents of the package must be representative of the entire,contents.,5.2 PACKAGING,Chilli peppers must be packed in such a way as to protect the produce properly. The materials used,inside the package must be new2, clean, and of a quality such as to avoid causing any external or internal,damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is……
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