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CAC RCP 52-2003, Rev. 2-2005CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS

CAC RCP 52-2003, Rev. 2-2005CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS

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时间：2019-10-17

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1、CAC/RCP52-2003Page1of98CODEOFPRACTICEFORFISHANDFISHERYPRODUCTS(CAC/RCP52-2003,Rev.2-2005)TABLEOFCONTENTSIntroductionHowToUseThisCodeSECTION1ScopeSECTION2Definitions2.1General2.2Aquaculture2.4Fresh,FrozenandMincedFish2.5FrozenSurimi2.12CannedFishandShellfishSECTION3Pre-RequisiteProgramme3

2、.1FishingandHarvestingVesselDesignandConstruction3.2ProcessingFacilityDesignandConstruction3.3DesignandConstructionofEquipmentandUtensils3.4HygieneControlProgramme3.5PersonalHygieneandHealth3.6Transportation3.7ProductTracingandRecallProcedures3.8TrainingSECTION4GeneralConsiderationsforth

3、eHandlingofFreshFishandShellfish4.1PotentialHazardsAssociatedwithFreshFishandShellfish4.2TimeandTemperatureControl4.3MinimisetheDeteriorationofFishandShellfish–HandlingSECTION5HazardAnalysisCriticalControlPoint(HACCP)andDefectActionPoint(DAP)Analysis5.1HACCPPrinciples5.2DefectActionPoint

4、Analysis5.3Application5.4ConclusionSECTION6AquacultureProduction6.1General6.2Identificationofhazardsanddefects6.3ProductionoperationsSECTION8ProcessingofFresh,FrozenandMincedFish8.1FinfishPreparation8.2ProcessingofModifiedAtmospherePackedFish8.3ProcessingofFrozenFish8.4ProcessingofMinced

5、Fish8.5Packaging,LabelsandIngredientsSECTION9ProcessingofFrozenSurimi9.1GeneralConsiderationsofHazardsandDefects9.2FishPreparation9.3MeatSeparationProcessCAC/RCP52-2003Page2of989.4WashingandDe-WateringProcess9.5RefiningProcess9.6FinalDe-wateringProcess9.7MixingandAdditionofAdjuvantIngred

6、ientsProcess9.8PackagingandWeighing9.9FreezingOperation9.10DismantlingFreezingPan9.11MetalDetection9.12BoxingandLabelling9.13FrozenStorage9.14RawMaterialReception–PackagingandIngredients9.15RawMaterialStorage–PackagingandIngredientsSECTION10ProcessingofQFCoatedFishProducts10.1GeneralAddi

7、tiontoPre-requisiteProgramme10.2IdentificationofHazardsandDefects10.3ProcessingOperationsSECTION14ProcessingofShrimpsandPrawns14.1FrozenShrimpsandPrawns–General14.2ShrimpPreparationSECTION15ProcessingofCephalopods15.1ReceptionofCephalopods15.2StorageofCephalopods15.3Contr

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