CAC_RCP 10-1976 Recommended International Code of Practice for Canned Fish
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F816B17649C44676971DDA6088F518D3 |
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文件大小(MB)： |
0.17 |
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页数： |
56 |
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文件格式： |
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日期： |
2013-4-12 |
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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 Alimentarius - 1 - Volume 9,Recommended International Code of Practice for Canned Fish,CAC/RCP 10-1976,1,SCOPE,This code of practice contains the technological guidelines and essential requirements of,hygiene concerning the production of heat processed canned fish and shellfish which have been,packed in hermetically sealed rigid or semi-rigid containers. Excluded are the manufacture of,semi-preserves and pasteurized products and processes such as aseptic filling, continuous,retorting or use of flexible pouches.,2,DEFINITIONS,For the purpose of this code:,"bleeders",are very small vents through which steam escapes throughout the entire heat process.,Bleeding provides a circulation of steam within the retort and ensures the elimination of any air,that enters the retort with the steam;,"buckle",is a sealed and heat processed metal container of fish that has become permanently distorted,by internal pressure during the heat processing or cooling or as a result of the formation of gas,in the container;,"canned fish,or,shellfish",means fish or shellfish packed in containers which have been hermetically sealed and,sufficiently heated to destroy or inactivate all micro-organisms that will multiply at any,temperature at which the product is likely to be held and that will cause spoilage or that might,be harmful. In this code the words "canned fish" include canned shellfish unless the context,implies otherwise;,"chilling",is the process of cooling fish or shellfish to a temperature approaching that of melting ice;,"clean sea water",is sea water which meets the same micro-biological standards as potable water and is free,Codex Alimentarius - 2 - Volume 9,from objectionable substances;,"cleaning",means the removal of objectionable matter from surfaces;,"come-up time",is the time required to bring a loaded retort up to the specified processing temperature;,"contamination",means direct or indirect transmission of objectionable matters to the fish or shellfish;,"disinfection",means the application of hygienically satisfactory chemical or physical agents and processes,to clean surfaces with the intention of eliminating micro-organisms;,"fish",means any of the cold-blooded aquatic vertebrate animals commonly known as such. This,includes Pisces, Elasmobranchs and Cyclostomes. Aquatic mammals, invertebrate animals and,amphibians are not included;,"flipper",is a sealed and heat processed container of fish which is normal in appearance but which,may have its cover or bottom bulged outward if given a sharp jolt. A light inward pressure will,cause the cover or bottom to spring back into its normal flat or slightly concave position;,"fresh fish or shellfish",are freshly caught fish or shellfish which have received no preserving treatment or which,have been preserved only by chilling;,"headspace",is the space left in a container of canned fish to allow for the expansion of the contents during,heat processing;,"heat process",is the treatment of sealed containers of fish with sufficient heat to destroy or inactivate all,micro-organisms that will grow at any temperature at whick the product is likely to be held and,that will cause spoilage or might be harmful. A particular heat process is usually described as,the length of time the particular product should be exposed to a specified temperature to,Codex Alimentarius - 3 - Volume 9,accomplish the purpose;,"heat processing time",is the time that the sealed containers of fish are exposed to the specified processing,temperature;,"hermetically sealed",means air-tight;,"leaker",is a sealed and heat processed container of fish which has a defect that allows the passage of,water, gas or micro-organisms;,"panelled container",is a sealed and heat processed cylindrical metal container of fish, the body wall of which has,partly collapsed because it is not rigid enough to support the vacuum within or has been,subjected to excessive internal pressure during cooling;,"plant,or,establishment",means the building or buildings, or parts thereof, used for or in connection with the,manufacture or holding of food for human consumption;,"potable water",is fresh water fit for human consumption. Standards of potability should not be lower than,those contained in the latest edition of the "International Standards for Drinking Water", World,Health Organization;,"retort",is a pressure vessel designed for heat processing food packed in hermetically sealed,containers either by saturated steam or by heated water with superimposed air pressure;,"saturated steam",is pure steam in equilibrium with water at the same temperature. Under these conditions the,temperature of the steam ……
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