CACRCP 42-1995 CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATICPLANTS.pdf
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1、CAC/RCP 42 Page 1 of 17 CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC PLANTS CAC/RCP 42 - 1995 1 TABLE OF CONTENTS Section I - Scope 2 Section II - Definitions. 2 Section III - Hygienic Requirements in the Production/Harvesting Area 2 Section IV - Establishment Design and Facilities 4 Sect
2、ion V - Establishment: Hygiene Requirements 8 Section VI - Personnel Hygiene and Health Requirements .10 Section VII - Establishment: Hygienic Processing Requirements.11 Section VIII - End-product Specifications15 1 The Code of Hygienic Practice for Spices and Dried Aromatic Plants was adopted by th
3、e Codex Alimentarius Commission at its 21st Session in 1995. The Code has been sent to all Member Nations and Associated Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of it. The Commission has expressed the view that codes of pr
4、actice might provide useful checklists of requirements for national food control or enforcement authorities. CAC/RCP 42 Page 2 of 17 CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC PLANTS CAC/RCP 42 - 1995 Section I - SCOPE This Code of Hygienic Practice applies to spices and dried aromatic
5、plants -whole, broken, ground or blended. It covers the minimum requirements of hygiene for harvesting, post harvest technology (curing, bleaching, drying, cleaning, grading, packing, transportation and storage including microbial and insect disinfestation) processing establishment, processing techn
6、ology (grinding, blending, freezing and freeze drying, etc.) packaging and storage of processed products. Section II - DEFINITIONS 2.1 Spices and Dried Aromatic Plants The term spices, which includes dried aromatic plants, relates to natural dried components or mixtures thereof, used in foods for fl
7、avouring, seasoning and imparting aroma. The term applies equally to spices in the whole, broken or ground form. 2.2 Spice Blends and Products 2.2.1 Spice Blends Spice blends are obtained by mixing and grinding, cleaned, dried and sound selected spices. Section III - HYGIENIC REQUIREMENTS IN THE PRO
8、DUCTION/HARVESTING AREA 3.1 Environmental Hygiene in Areas where Raw Materials are Produced 3.1.1. Unsuitable Growing or Harvesting Areas Spices should not be grown or harvested where the presence of potentially harmful substances would lead to an unacceptable level of such substances in the final p
9、roduct. 3.1.2. Protection from Contamination by Wastes 3.1.2.1 Raw spices should be protected from contamination by human, animal, domestic, industrial and agricultural wastes which may be present at levels likely to be a hazard to health. Adequate precautions should be taken to ensure that these wa
10、stes are not used and are not disposed of in a manner which may constitute a CAC/RCP 42 Page 3 of 17 hazard to health through the food. 3.1.2.2 Arrangements for the disposal of domestic and industrial wastes in areas from which raw materials are derived should be acceptable to the official agency ha
11、ving jurisdiction. 3.1.3 Irrigation Control Spices should not be grown or produced in areas where the water used for irrigation might constitute a hazard to health to the consumer through the spices. 3.1.4 Pest and Disease Control Control measures involving treatment with chemical, physical or biolo
12、gical agents should only be undertaken under direct supervision of personnel who have a thorough knowledge of the potential hazards to health. Such measures should only be carried out in accordance with the recommendations of the Codex Alimentarius Commission or, where these do not exist, by the off
13、icial agency having jurisdiction. 3.2 Drying (Curing) Plants or parts of plants used for the preparation of spices may be dried naturally or artificially, provided adequate measures are taken to prevent contamination or alteration of the raw material during the process. To prevent the growth of micr
14、oorganisms, especially mycotoxin producing mould, a safe moisture level should be achieved. If dried naturally, plants or part of plants should not be in direct contact with the soil. They should be placed on raised platforms or on a floor made of a suitable material. New concrete floors should be u
15、sed for drying only when it is absolutely certain that the new concrete is well-cured and free of excess water. It is safer to use an approved plastic cover spread over the entire new concrete floor as a moisture barrier prior to use for spices. Excessive heating/drying of material should be avoided
16、 in order to retain its aromatic principles. Suitable precautions should be taken to protect the spices from contamination by domestic animals, rodents, birds, mites and other arthropods or other objectionable substances during drying, handling and storage. 3.3 Cleaning The spices should be cleaned
17、properly to the desired levels prescribed in the national and international standards. 3.4 Packaging Packaging should protect the clean, dried spices from contamination and the entry of water or excess moisture. In particular, the reabsorption of ambient moisture in humid tropical climates should be
18、 prevented. Contamination from mineral oils used for processing natural fibre bags should be prevented by the use of liners where appropriate. Reusable containers should be properly cleaned and disinfested before reuse. CAC/RCP 42 Page 4 of 17 3.5 Transportation The conveyances for transporting the
19、harvested, cleaned, dried and packed spices from the place of production to storage for processing should be cleaned and disinfested before loading. In addition, bulk transport such as ship or rail car should be cleaned and, as appropriate, well ventilated with dry air to remove moisture resulting f
20、rom the respiration of spices, and to prevent moisture condensation as the vehicle moves from a warmer to a cooler region or from day to night. Section IV - ESTABLISHMENT DESIGN AND FACILITIES 4.1 Location Establishments should preferably be located in areas which are free from objectionable odours,
21、 smoke, dust or other contaminants and are not subject to flooding. 4.2 Roadways and Areas used by Wheeled Traffic Such roadways and areas serving the establishment which are within its boundaries or in its immediate vicinity should have a hard paved surface suitable for wheeled traffic. There shoul
22、d be adequate drainage and provision should be made to allow for cleaning. 4.3 Building and Facilities 4.3.1 Buildings and facilities should be of sound construction and maintained in good repair. All construction materials should be such that they do not transmit any undesirable substances to food.
23、 All construction materials should be such, that when construction is completed, they do not emit toxic vapours. 4.3.2 Adequate working space should be provided to allow for satisfactory performance of all operations. 4.3.3 The design should be such as to permit easy and adequate cleaning and to fac
24、ilitate proper supervision of food hygiene. 4.3.4 The buildings and facilities should be designed to prevent the entrance and harbouring of pests and the entry of environmental contaminants such as smoke, dust, etc. 4.3.5 Buildings and facilities should be designed to provide separation, by partitio
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