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ID:44013197
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页数:52页
时间:2019-10-17
《CAC RCP 17-1978practice for Shrimps or Prawns》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、CodexAlimentarius-1-Volume9RecommendedInternationalCodeofPracticeforShrimpsorPrawnsCAC/RCP17-19781SCOPEThisCodeofPracticeappliestofreshandprocessedshrimpintendedforhumanconsumptionandpreparedfromspeciesofthefamiliesPenaeidae,Pandalidae,PalaemonidaeandCrangonidae.Itcontainsthetechnologicalguideli
2、nesandtheessentialrequirementsofhygieneforharvesting,processingandhandlingofshrimpatseaandonshore.Itdoesnotdealwiththeutilizationoftheincidental(by-catch)fishwhichquiteoftencomprisesalargeportionoftheCodexAlimentarius-2-Volume9catch.2DEFINITIONSForthepurposeofthiscode:"brine"meansasolutionoffood
3、gradesalt(sodiumchloride)inpotablewater,"chilling"istheprocessofcoolingshrimptoatemperatureapproachingthatofmeltingice;"chilledseawater"iscleanseawaterwhosetemperatureis0°C(32°F)orslightlybelow;"cleaning"meanstheremovalofobjectionablematterfromsurfaces;"cleanseawater"isseawaterwhichmeetsthesamem
4、icrobiologicalstandardsaspotablewaterandisfreefromobjectionablesubstances;"contamination"meansdirectorindirecttransmissionofobjectionablematterstoshrimporshrimpproducts;"cooking"meansboilingofshrimpinpotablewater,cleanseawaterorbrineorheatinginsteamforaperiodoftimesufficientforthethermalcentreof
5、theshrimptoreachatemperatureadequatetocoagulatetheprotein;"cookedshrimp"areshrimpwhichhavebeensubjectedtothecookingprocess;"deveinedshrimp"areshrimpwhichhavebeenpeeled,thebackofthepeeledsegmentsoftheshrimphavebeenCodexAlimentarius-3-Volume9cutopenandthegut("vein")removed;"disinfection"meanstheap
6、plicationofhygienicallysatisfactorychemicalorphysicalagentsandprocessestocleansurfaceswiththeintentionofeliminatingmicroorganisms;"freshshrimp"arefreshlycaughtshrimpwhichhavereceivednopreservingtreatmentorwhichhavebeenpreservedonlybychilling.Itdoesnotincludefreshlycookedshrimp;"keepingtime"refer
7、stothelengthoftimethatshrimpwillremainwholesomeandacceptableashumanfood;"parboiling"meansexposingfreshshrimptosteamorhotwaterforaperiodoftimesufficientfortheproducttoreachsuchatemperaturethattheproteinwillbecoagulatedatthesu
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