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1、CAC/RCP42Page1of17CODEOFHYGIENICPRACTICEFORSPICESANDDRIEDAROMATICPLANTS1CAC/RCP42-1995TABLEOFCONTENTSSectionI-Scope..............................................................................................2SectionII-Definitions......................
2、.................................................................2SectionIII-HygienicRequirementsintheProduction/HarvestingArea................2SectionIV-EstablishmentDesignandFacilities..................................................4SectionV-Establi
3、shment:HygieneRequirements..............................................8SectionVI-PersonnelHygieneandHealthRequirements...................................10SectionVII-Establishment:HygienicProcessingRequirements...........................11SectionVIII-
4、End-productSpecifications..............................................................151TheCodeofHygienicPracticeforSpicesandDriedAromaticPlantswasadoptedbytheCodexAlimentariusCommissionatits21stSessionin1995.TheCodehasbeensenttoallMemberNationsandAss
5、ociatedMembersofFAOandWHOasanadvisorytext,anditisforindividualgovernmentstodecidewhatusetheywishtomakeofit.TheCommissionhasexpressedtheviewthatcodesofpracticemightprovideusefulchecklistsofrequirementsfornationalfoodcontrolorenforcementauthorities.CAC/RC
6、P42Page2of17CODEOFHYGIENICPRACTICEFORSPICESANDDRIEDAROMATICPLANTSCAC/RCP42-1995SectionI-SCOPEThisCodeofHygienicPracticeappliestospicesanddriedaromaticplants-whole,broken,groundorblended.Itcoverstheminimumrequirementsofhygieneforharvesting,postharvesttec
7、hnology(curing,bleaching,drying,cleaning,grading,packing,transportationandstorageincludingmicrobialandinsectdisinfestation)processingestablishment,processingtechnology(grinding,blending,freezingandfreezedrying,etc.)packagingandstorageofprocessedproducts
8、.SectionII-DEFINITIONS2.1SpicesandDriedAromaticPlantsThetermspices,whichincludesdriedaromaticplants,relatestonaturaldriedcomponentsormixturesthereof,usedinfoodsforflavouring,seasoningandimpartingaroma.Thetermappliesequallytospice
