CAC_RCP 75-2015 code of hygienic practice for low-moisture foods
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ID： |
13CA90BBDD1044D992456F0919CB78B1 |
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文件大小(MB)： |
0.15 |
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页数： |
10 |
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文件格式： |
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日期： |
2015-8-11 |
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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）：
CODE OF HYGIENIC PRACTICE FOR LOW-MOISTURE FOODS,CAC/RCP 75-2015,Adopted in 2015.,CAC/RCP 75-2015 2,1. INTRODUCTION,There are many different types of products that fall under the grouping of low-moisture foods. Since 2001, there have been a number of outbreaks associated with the consumption of low-moisture foods, which has raised concerns regarding the safety of these products. The primary pathogens of concern that are associated with low-moisture foods to date, include Salmonella spp. and Bacillus cereus. However, most outbreak-related illnesses associated with low-moisture foods have been caused by Salmonella spp. and, for this reason, the Code of Hygienic Practice focuses on controls for Salmonella spp.,The water activity (aw) of low-moisture foods is often well below 0.85 and foodborne pathogens such as Salmonella cannot multiply under these conditions. Even though pathogen growth is prevented in these products, the cells can remain viable for extended periods of time. For Salmonella spp., the infectious dose is thought to be very low, as demonstrated by the small numbers of cells per serving recovered from low-moisture foods implicated in outbreaks. Furthermore, there is evidence that the composition of a food (especially, high fat content) may protect Salmonella against the acidic conditions of the stomach, potentially increasing the likelihood of illness from consuming low numbers of the organism. Pathogens such as Salmonella can be difficult to control in a low-moisture food operation environment, because they can persist for prolonged periods of time in the dry state and in low-moisture products. Microorganisms are more heat tolerant in food matrices at reduced water activity.,Investigations from Salmonella outbreaks indicate that the safety of low-moisture foods depends fundamentally on the control of Salmonella in the food operation environment. Maintaining good hygienic practices, hygienic design of equipment, proactive maintenance programmes, control of incoming materials, and effective ingredient control in the low-moisture food establishment, will help prevent the contamination of low-moisture foods with pathogens. Special attention should be paid to those products that are exposed to the processing environment following a pathogen reduction step, products that are not subjected to a pathogen reduction step, and products for which ingredients are added after a pathogen reduction step.,SECTION I - OBJECTIVES,This Code addresses Good Manufacturing Practices (GMPs) and Good Hygienic Practices (GHPs) that will help control microbial hazards associated with all stages of the manufacturing of low-moisture foods. Particular attention is given to minimize Salmonella spp., which is currently considered the primary pathogen of concern in these products. These GMPs and GHPs, if adhered to, should also be effective in preventing the risk from other pathogens that may be of concern.,SECTION II - SCOPE, USE AND DEFINITIONS,2.1 Scope,This Code covers GMPs/GHPs for the manufacturing of low-moisture foods for human consumption. This Code applies to, dried fruits and vegetables (e.g. desiccated coconut), cereal-based products (e.g. breakfast cereals), peanut and other nut butters, dry protein products1 (e.g. dried dairy products and soy protein), confections (e.g. chocolate and cocoa), snacks (e.g. spice-seasoned chips/crisps), tree nuts, seeds for consumption (e.g. sesame seeds and sesame seed paste), spices and dried aromatic herbs, and specialized lipid based nutritional products2 for the treatment of moderate and severely acute malnutrition3. Milled grain products such as flour may be within the scope when used in foods that would not be subject to a microbial inactivation step.,2.2 Use,This Code follows the format of the General Principles of Food Hygiene (CAC/RCP 1-1969) and should be used in conjunction with it, as well as with other applicable codes such as the Code of Hygienic Practice for Dried Fruits (CAC/RCP 3-1969), Code of Hygienic Practice for Desiccated Coconut (CAC/RCP 4-1971), Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi (CAC/RCP 5-1971), Code of Hygienic Practice for Tree Nuts (CAC/RCP 6-1972), Code of Hygienic Practice for Groundnuts (Peanuts) (CAC/RCP 22-1979), and the Code of Hygienic Practice for Spices and Dried Aromatic Plants (CAC/RCP 42-1995). When designing and implementing food safety control systems for products according to the provisions of commodity specific Codes of Hygienic Practices (e.g. Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004)) the recommended practices and measures of……
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