CACRCP 24-1979 Recommended International Code of Practice for Lobsters.pdf
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1、Codex Alimentarius - 1 - Volume 9 Recommended International Code of Practice for Lobsters CAC/RCP 24-1979 1 SCOPE This Code of Practice applies to lobsters, rock lobsters, spiny lobsters and slipper lobsters from the genus Homarus of the family Nephropidae and from the families Palinuridae and Scyll
2、aridae intended for human consumption. It may also apply to other similar species but does not apply to Nephrops. It contains the technological guidelines and the essential requirements of hygiene for harvesting, processing and handling of lobsters at sea and on shore. No attempt has been made to id
3、entify regional practices or species. The technology of canning lobster is not covered in this Code. 2 DEFINITIONS For the purpose of this Code: “black spot“ is the development of dark pigments between the segments of the tail; “butt end of the tail“ is that part of the tail muscle which extends int
4、o the cephalothorax; “cephalothorax“ is the body region of crustacea which is formed anatomically by the fusion of head and thorax; “chilling“ is the process of cooling lobster to a temperature approaching that of melting ice; “clean sea water“ is sea water which meets the same microbiological stand
5、ards as potable water and is free 食品伙伴网http:/ Codex Alimentarius - 2 - Volume 9 from objectionable substances; “cleaning“ means the removal of objectionable matter from surfaces; “contamination“ means direct or indirect transmission of objectionable matters to the product; “devein“ is to remove the
6、intestine from the tail; “disinfection“ means the application of hygienically satisfactory chemical or physical agents and processes to clean surfaces, with the intention of eliminating micro-organisms; “droptail“ is a condition observed in cooked lobsters which have died or deteriorated before proc
7、essing. The tail does not curl up under the lobster and there is a gap between the tail and cephalothorax. Black spot often occurs between the tail segments; “food additive“ means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, wheth
8、er or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly o
9、r indirectly) in it or its by-product becoming a component of or otherwise affecting the characteristics of such foods. The term does not include “contaminants“ or substances added to food for maintaining or improving nutritional qualities. “hind gut“ is the intestine in the tail; “intestine“ is use
10、d in this Code to mean the posterior portion of the alimentary tract; “lobster“ means species from the genus homarus of the family Nephropidae; and rock lobster, spiny 食品伙伴网http:/ Codex Alimentarius - 3 - Volume 9 lobster, and slipper lobster from the families Palinuridae and Scyllaridae; “loose nec
11、k“ has the same meaning in some areas as “droptail“; “plant or establishment“ means the building or buildings, or parts thereof, used for, or in connection with, the manufacture or holding of food for human consumption; “potable water“ is fresh water fit for human consumption. Standards of potabilit
12、y should not be lower than those contained in the latest edition of the “International Standard for Drinking Water“, World Health Organization; “refrigerated sea water“ is a clean sea water cooled by the addition of ice prepared from potable water or clean sea water and/or by a suitable refrigeratio
13、n system. Its salt content is normally about 3%; “shucking“ is the process of removing the meat from the shell and appendages of the lobsters; “suitable corrosion-resistant material“ means impervious material which is free from pits, crevices, and scale, is non-toxic and unaffected by sea water, ice
14、, slime, or any other corrosive substance with which it is likely to come into contact. Its surface must be smooth and it must be capable of withstanding exposure to repeated cleaning, including the use of detergents; “tail“ in crustacea is the abdomen or posterior part of the body; “tailing“ is the
15、 process of separating the tail from the cephalothorax. 3 RAW MATERIAL REQUIREMENTS 3.1 General Considerations LIVE LOBSTERS ARE EXTREMELY DELICATE ANIMALS, AND SHOULD BE 食品伙伴网http:/ Codex Alimentarius - 4 - Volume 9 HANDLED AT ALL TIMES WITH GREAT CARE. The natural environmental condition of lobste
16、rs is quickly changed when they are brought to the surface from the sea bottom. Healthy lobsters can gradually adapt themselves to these changes but the lobsters vitality is considerably weakened, and care in handling at this point is extremely important if heavy losses are to be avoided. Lobsters s
17、hould not be exposed to direct sunlight or to the drying effect of winds, but should be carefully packed in crates or in a clean open-weave bag and kept cool as required for varying species. Any careless treatment will result in a high mortality rate and deterioration in the raw material WHERE HARVE
18、STING OPERATIONS PERMIT, LOBSTERS SHOULD BE KEPT VIGOROUSLY ALIVE UNTIL THE TIME OF PROCESSING. Lobsters will survive in captivity for long periods if held under the right conditions. Even when removed from water they can live for more than twenty-four hours. Lobsters deteriorate more rapidly after
19、death than most fish and quality can best be maintained by keeping them alive until processing. If this is not possible they should be killed and the tails carefully separated and cleaned before freezing or chilling, which should be done as rapidly as possible. These precautions will inhibit multipl
20、ication of micro-organisms and enzymatic deterioration. WHERE LOBSTERS ARE HARVESTED LIVE ANY DEAD OR MUTILATED LOBSTER SHOULD BE REMOVED FROM THE CATCH IMMEDIATELY FOR SCREENING. Dead or mutilated lobsters if not removed will cause deterioration of the rest of the catch. Weak or dead lobsters shoul
21、d be processed immediately except for dead lobsters which are decomposed or contain toxic or extraneous substances. These should be rejected. Soft shell lobsters (those in moult) must be handled with extreme care, since they will die quickly under over-crowded conditions. 4 HANDLING OF LOBSTERS AT S
22、EA - FISHING VESSEL FACILITIES AND OPERATING REQUIREMENTS 4.1 General Considerations THE FISHING VESSEL SHOULD BE DESIGNED FOR RAPID AND EFFICIENT HANDLING OF LOBSTERS, EASE OF CLEANING AND DISINFECTION, AND SHOULD BE OF SUCH MATERIAL AND CONSTRUCTION AS TO MINIMIZE ANY DAMAGE OR CONTAMINATION OF TH
23、E CATCH. In designing a lobster fishing vessel many other factors, apart from the vessels performance as a harvesting unit, should be considered. Contamination of lobsters with bilge water, sewage, smoke, fuel, oil, grease or other objectionable substances must be avoided. The catch should be protec
24、ted against physical damage, exposure to high temperatures and drying effects of sun and 食品伙伴网http:/ Codex Alimentarius - 5 - Volume 9 wind. Vessels engaged in lobster fishing differ considerably in size and function depending on the type of fishery. A boat handling only live lobsters has different
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