CAC RCP 46-(1999)CODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS

《CAC RCP 46-(1999)CODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS》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/RCP46Page1of20CODEOFHYGIENICPRACTICEFORREFRIGERATEDPACKAGEDFOODSWITHEXTENDEDSHELFLIFECAC/RCP46-(1999)TABLEOFCONTENTSINTRODUCTION31OBJECTIVES32SCOPEANDUSEOFTHEDOCUMENT42.1Scope42.2Use42.3Definitions43PRIMARYPRODUCTION54ESTABLISHMENT:DESIGNANDFACILITIES64.1

2、Location64.2Premisesandrooms64.3Equipment64.4Facilities75CONTROLOFOPERATION85.1Controloffoodhazards95.2Keyaspectsofhygienecontrolsystems115.3Incomingmaterialrequirements135.4Packaging145.5Water155.6Managementandsupervision155.7Documentationandrecords155.8Reca

3、llprocedures156ESTABLISHMENT:MAINTENANCEANDSANITATION156.1Maintenanceandcleaning156.2Cleaningprogrammes166.3Pestcontrolsystems176.4Wastemanagement176.5Monitoringeffectiveness177ESTABLISHMENT:PERSONALHYGIENE177.1Healthstatus177.2Illnessandinjuries177.3Personal

4、cleanliness177.4Personalbehaviour187.5Visitors188TRANSPORTATION188.1General188.2Requirements188.3Useandmaintenance189PRODUCTINFORMATIONANDCONSUMERAWARENESS18CAC/RCP46Page2of209.1Lotidentification189.2Productinformation189.3Labelling189.4Consumereducation1910T

5、RAINING1910.1Awarenessandresponsibilities1910.2Trainingprogrammes1910.3Instructionandsupervision1910.4Refreshertraining19Appendix–Hurdles20CAC/RCP46Page3of20INTRODUCTIONRefrigeratedpackagedfoodswithextendedshelflifearefoodstuffsthatarekeptrefrigeratedtopreser

6、vethemformorethanfivedaysasdescribedinitem2.1Scope.Ingeneral,theheatorotherpreservationtreatmentsthattheseproductsreceiveisnotsufficienttoensuretheircommercialsterility.Refrigerationisanimportanthurdlethatretardsfoodspoilageandgrowthofmostpathogens.Itistheres

7、ponsibilityofthemanufacturertoensurethattheproductproducedissafethroughoutitsshelf-life,takingintoconsiderationthepotentialfortemperatureabuse.Thismaywarranttheuseofhurdlestomicrobialgrowthinadditiontorefrigeration.Therearepossibilitiesfortemperatureabuseduri

8、ngmanufacture,storage,distribution,sale,andhandlingbytheconsumer.Thesetemperatureabusesmayallowthegrowthofpathogenicmicroorganismsunlessadditionalhurdlesarebuiltintotheproducttopreventpot