CAC RCP 17-1978practice for Shrimps or Prawns

CAC RCP 17-1978practice for Shrimps or Prawns

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时间:2019-10-17

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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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