CAC畜产加工标准条目

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1、CAC畜产加工标准条目乳过氧化酶系统保藏鲜奶的导则1CAC/GL13-1991Guidelinesforthepreservationofrawmilkbyuseofthelactoperoxidasesystem加工肉禽制品使用的调料和香草的微生物质量指南2CAC/GL14-1991GuideforthemicrobiologicalQualityofspicesandherbsusedinprocessedmeatandpoultryproducts加工肉禽制品时非肉类蛋白制品导则3CAC/GL15-1991Guidelinesfortheuseofnon-meatproteinprod

2、uctsinprocessedmeatandpoultryproducts国际推荐的鲜肉卫生操作规程4CAC/RCP11-1993Recommendedinternationalcodeofhygienicpracticeforfreshmeat加工肉禽制品操作规程和导则5CAC/RCP13-1985Codesofpracticeandguidelinesforprocessedmeatandpoultryproducts禽类加工操作规程和导则6CAC/RCP14-1976Codesofpracticeandguidelinesforpoultryprocessing蛋制品卫生制作规程（包括

3、灭菌的蛋制品的微生物要求）7CAC/RCP15-1976Codeofhygienicpracticeforgeeproducts(includesmicrobiologicalspecificationsforpasteurizedeggproducts)国际推荐的野味食品卫生操作规程8CAC/RCP29-1993Recommendedinternationalcodeofhygienicpracticeforgame国际乳粉卫生操作推荐规程9CAC/RCP31-1983Recommendedinternationalcodeofhygienicpracticefordriedmilk经机械

4、分割并需继续加工的肉禽的生产，藏室和成分操作规程和导则10CAC/RCP32-1983Codesofpracticeandguidelinesfortheproduction,storageandcompositionofmechanicallyseparatedmeatandpoultrymeatintendedforfurtherprocessing国际推荐的动物宰后检验及鉴定的操作规程Recommendedinternationalcodeforante-mortemand11CAC/RCP41-1993post-morteminspectionofslaughteranimalsan

5、dforante-mortemandpost-mortemjudgementofslaughteranimalsandmea降低产奶动物原料和饲料中黄曲霉毒素B1的操作规范12CAC/RCP45-1997CodeofpracticeforthereductionofaflatoxinB1inrawmaterialsandsupplementalfeedingstuffsformilkproducinganimals猪牛畜体的描述体系13CAC/RCP7-1974SystemfortheDescriptionofCarcassesofBovineandPorcineSpecies肉羹和肉汤标准

6、14CodexStan117-1981Codexstandardforbouillonsandconsommés蛋黄酱15CodexStan168-1989Mayonnaise乳名词使用的通用标准16CodexStan206-1999Generalstandardfortheuseofdairyterms奶粉和稀奶油粉17CodexStan207-1999Milkpowdersandcreampowder盐水干酪18CodexStan208-1999Cheesesinbrine牛奶中黄曲霉素M1：最大水平19CodexStan232-2001AflatoxinM1inMilk:Maximum

7、Level咸牛肉标准20CodexStan88-1981Codexstandardforcornedbeef午餐肉标准21CodexStan89-1981Codexstandardforluncheonmeat熟制腌火腿（后腿）标准22CodexStan96-1981Codexstandardforcookedcuredham熟制的腌猪蹄膀（前腿）标准23CodexStan97-1981Codexstanda