CAC_RCP 24-1979 Recommended International Code of Practice for Lobsters
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ID： |
B956032734534A60B6E9092FEA329F37 |
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文件大小(MB)： |
0.15 |
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页数： |
53 |
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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 Lobsters,CAC/RCP 24-1979,1,SCOPE,This Code of Practice applies to lobsters, rock lobsters, spiny lobsters and slipper lobsters,from the genus Homarus of the family Nephropidae and from the families Palinuridae and,Scyllaridae intended for human consumption. It may also apply to other similar species but does,not apply to Nephrops. It contains the technological guidelines and the essential requirements,of hygiene for harvesting, processing and handling of lobsters at sea and on shore. No attempt,has been made to identify regional practices or species.,The technology of canning lobster is not covered in this Code.,2,DEFINITIONS,For the purpose of this Code:,"black spot",is the development of dark pigments between the segments of the tail;,"butt end of the tail",is that part of the tail muscle which extends into the cephalothorax;,"cephalothorax",is the body region of crustacea which is formed anatomically by the fusion of head and,thorax;,"chilling",is the process of cooling lobster to a temperature approaching that of melting ice;,"clean sea water",is sea water which meets the same microbiological standards as potable water and is free,Codex Alimentarius - 2 - Volume 9,from objectionable substances;,"cleaning",means the removal of objectionable matter from surfaces;,"contamination",means direct or indirect transmission of objectionable matters to the product;,"devein",is to remove the intestine from the tail;,"disinfection",means the application of hygienically satisfactory chemical or physical agents and processes,to clean surfaces, with the intention of eliminating micro-organisms;,"droptail",is a condition observed in cooked lobsters which have died or deteriorated before processing.,The tail does not curl up under the lobster and there is a gap between the tail and cephalothorax.,Black spot often occurs between the tail segments;,"food additive",means any substance not normally consumed as a food by itself and not normally used as a,typical ingredient of the food, whether or not it has nutritive value, the intentional addition of,which to food for a technological (including organoleptic) purpose in the manufacture,processing, preparation, treatment, packing, packaging, transport or holding of such food,results, or may be reasonably expected to result, (directly or indirectly) in it or its by-product,becoming a component of or otherwise affecting the characteristics of such foods. The term,does not include "contaminants" or substances added to food for maintaining or improving,nutritional qualities.,"hind gut",is the intestine in the tail;,"intestine",is used in this Code to mean the posterior portion of the alimentary tract;,"lobster",means species from the genus homarus of the family Nephropidae; and rock lobster, spiny,Codex Alimentarius - 3 - Volume 9,lobster, and slipper lobster from the families Palinuridae and Scyllaridae;,"loose neck",has the same meaning in some areas as "droptail";,"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 Standard for Drinking Water", World,Health Organization;,"refrigerated sea water",is a clean sea water cooled by the addition of ice prepared from potable water or clean sea,water and/or by a suitable refrigeration system. Its salt content is normally about 3%;,"shucking",is the process of removing the meat from the shell and appendages of the lobsters;,"suitable corrosion-resistant material",means impervious material which is free from pits, crevices, and scale, is non-toxic and,unaffected by sea water, ice, slime, or any other corrosive substance with which it is likely to,come into contact. Its surface must be smooth and it must be capable of withstanding exposure,to repeated cleaning, including the use of detergents;,"tail",in crustacea is the abdomen or posterior part of the body;,"tailing",is the process of separating the tail from the cephalothorax.,3,RAW MATERIAL REQUIREMENTS,3.1,General Considerations,LIVE LOBSTERS ARE EXTREMELY DELICATE ANIMALS, AND SHOULD BE,Codex Alimentarius - 4 - Volume 9,HANDLED AT ALL TIMES WITH GREAT CARE.,The natural environmental condition of lobsters is quickly changed when they are brought to,the surface from the sea bottom. Healthy lobsters can gradually adapt themselves to these,changes but the lobsters' vitality is considerably weakened,……
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