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时间:2019-10-17
《CAC RCP 58-2005 CODE OF HYGIENIC PRACTICE FOR MEAT1》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、CAC/RCP58-2005Page1of521CODEOFHYGIENICPRACTICEFORMEATCAC/RCP58-20051.INTRODUCTION32.SCOPEANDUSEOFTHISCODE33.DEFINITIONS44.GENERALPRINCIPLESOFMEATHYGIENE85.PRIMARYPRODUCTION95.1Principlesofmeathygieneapplyingtoprimaryproduction95.2Hygieneofslaughteranimals9
2、5.3Hygieneofkilledwildgame115.4Hygieneoffeedandfeedingredients125.5Hygieneoftheprimaryproductionenvironment125.6Transport135.6.1Transportofslaughteranimals135.6.2Transportofkilledwildgame136.PRESENTATIONOFANIMALSFORSLAUGHTER136.1Principlesofmeathygieneappl
3、yingtoanimalspresentedforslaughter146.2Conditionsoflairage146.3Ante-morteminspection156.3.1Designofante-morteminspectionsystems156.3.2Implementationofante-morteminspection166.3.3Ante-mortemjudgementcategories176.4Informationonanimalspresentedforslaughter17
4、7.PRESENTATIONOFKILLEDWILDGAMEFORDRESSING187.1Principlesofmeathygieneapplyingtoinspectionofkilledwildgamepresentedfordressing187.2Inspectionofkilledwildgamepresentedfordressing188.ESTABLISHMENTS:DESIGN,FACILITIESANDEQUIPMENT198.1Principlesofmeathygieneappl
5、yingtoestablishments,facilitiesandequipment198.2Designandconstructionoflairages198.3Designandconstructionofslaughterareas428.4Designandconstructionofareaswherebodiesofanimalsaredressedormeatmayotherwisebepresent208.5Designandconstructionofequipmentwherebod
6、iesofanimalsaredressedormeatmaybepresent221ThisCodesupersedesthefollowingCodexCodesofPractices:RecommendedInternationalCodeofHygienicPracticeforFreshMeat(CAC/RCP11-1976,Rev.1-1993);RecommendedInternationalCodeofHygienicPracticeforGame(CAC/RCP29-1983,Rev.1-
7、1993);RecommendedInternationalCodeforAnte-MortemandPost-MortemInspectionofSlaughterAnimalsandforAnte-MortemandPost-MortemJudgementofSlaughterAnimalsandMeat(CAC/RCP41-1993);RecommendedInternationalCodeofHygienicPracticeforProcessedMeatandPoultryProducts(CAC
8、/RCP13-1976,Rev.1(1985);RecommendedCodeofHygienicPracticeforPoultryProcessing(CAC/RCP14-1976);RecommendedInternationalCodeofPracticefortheProduction,StorageandCompositionofMechanicallySeparatedMeatIntendedfor
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