CAC RCP 40-1993CODE OF HYGIENIC PRACTICE

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1、CAC/RCP40Page1of34CODEOFHYGIENICPRACTICEFORASEPTICALLYPROCESSEDANDPACKAGEDLOW-ACIDFOODS1CAC/RCP40-1993CONTENTSPAGEINTRODUCTION..........................................................................................................................................21.0Secti

2、onI-SCOPE...................................................................................................................22.0SectionII-DEFINITIONS...........................................................................................................23.0SectionIII-HY

3、GIENEREQUIREMENTSINTHEPRODUCTION/HARVESTINGAREAS......................44.0SectionIV-ESTABLISHMENT:DESIGNANDFACILITIES..............................................................65.0SectionV-ESTABLISHMENT:HYGIENEREQUIREMENTS................................................

4、...........116.0SectionVI-PERSONNELHYGIENEANDHEALTHREQUIREMENTS..............................................137.0SectionVII-ESTABLISHMENT:HYGIENICPROCESSINGREQUIREMENTS.....................................148.0SectionVIII-QUALITYASSURANCE..................................

5、..........................................................289.0SectionIX-STORAGEANDTRANSPORTATIONOFFINISHEDPRODUCT......................................3110.0SectionX-LABORATORYCONTROLPROCEDURES..................................................................3211.0Section

6、XI-END-PRODUCTSPECIFICATIONS..............................................................................3212.0SectionXII-REFERENCES.........................................................................................................331TheCodeofHygienicPracticeforAsep

7、ticallyProcessedandPackagedLow-AcidFoodswasadoptedbythe20thSessionoftheCodexAlimentariusCommissionin1993.TheCodehasbeensenttoallMemberNationsandAssociateMembersoftheCommissionasanadvisorytext,anditisforindividualgovernmentstodecidewhatusetheywishtomakeofit.TheCommissionhas

8、expressedtheviewthatcodesofpracticemightprovideusefulchecklistsofrequirementsfornationalf