CAC RCP 22-1979HYGIENIC PRACTICE FOR GROUNDNUTS

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1、CAC/RCP22Page1of20INTRODUCTIONAtitsThirteenthSession,heldinDecember1979,theCommissionadoptedasarecommendedcodeofpracticetobesenttoallMemberNationsandAssociateMembersofFAOand/orWHOaCodeofHygienicPracticeforGroundnuts(Peanuts).ThisCodeofPracticeistoberegardedasbeingadvisoryinnatureanditisfor

2、individualgovernmentstodecidewhatusetheywishtomakeofthecode.TheCommissionhasexpressedtheviewthatcodesofpracticedealingwithspecificcategoriesoffoodsmightprovideusefulchecklistsofrequirementsfornationalenforcementauthorities.RECOMMENDEDINTERNATIONALCODEOFHYGIENICPRACTICEFORGROUNDNUTS(PEANUTS

3、)CAC/RCP22-19791.SCOPE1.1ThisCodeofHygienicPracticeappliestogroundnuts,alsoknownaspeanuts,monkeynutsorearthnuts(ArachishypogaeaL).Itcontainstheminimumrequirementsofhygieneforfarmhandling,transportation,storage,in-shelloperationsandcommercialshelling.Itcoversalltypesandformsofraw,driedgroun

4、dnuts(peanuts)in-shellandshelled.2.DESCRIPTION2.1DefinitionsBlows(pops)meansin-shellnutswhichareunusuallylight-weightduetoextensivedamagefromphysiological,mould,insect,orothercausesandwhichcanberemoved,forexample,byanair-separationprocess.2.2Curingmeansdryingofin-shellgroundnuts(peanuts)to

5、asafemoisturelevel.2.3Farmer'sstockgroundnuts(peanuts)meansin-shellgroundnuts(peanuts)astheycomefromthefarm,afterseparationfromthevinesbyhandand/ormechanicalmeans.CAC/RCP22Page2of202.4Safewateractivitymeansawateractivityofin-shellandshelledgroundnuts(peanuts)thatwillpreventgrowthofmicro-or

6、ganismsnormaltothenutharvesting,processingandstorageenvironment.Wateractivity(aw)isameasureoffreemoistureinaproductandisthewatervapourpressureofthesubstancedividedbythevapourpressureofpurewateratthesametemperature.Anawexceeding0.70at25°C(77°F)isunsafe.3.HYGIENEREQUIREMENTSINPRODUCTION/HARV

7、ESTINGAREAS3.1EnvironmentalHygieneinAreasfromwhichRawMaterialsarederived3.1.1UnsuitablegrowingorharvestingareasFoodshouldnotbegrownorharvestedwherethepresenceofpotentiallyharmfulsubstanceswouldleadtoanunacceptablelevelofsuchsubstancesinthefood.3.1.2Protectionf