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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
25、n, location or other effective means, between those operations which may cause cross-contamination. 4.3.6 Buildings and facilities should be designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the raw materials at the premises to the finished pr
26、oduct, and should provide for appropriate temperature conditions for the process and the product. 4.3.7 Spices handling areas 4.3.7.1 Floors - Where appropriate, should be of water-proof, non-absorbent, washable, non-slip and non-toxic materials, without crevices, and should be easy to clean and dis
27、infect. Where appropriate, floors CAC/RCP 42 Page 5 of 17 should slope sufficiently for liquids to drain to trapped outlets. 4.3.7.2 Walls - Where appropriate, should be of water-proof, non-absorbent and washable materials, sealed and free of insects and should be light coloured. Up to a height appr
28、opriate for the operation these should be smooth and without crevices, and should be easy to clean and disinfect. Where appropriate angles between walls, between walls and floors, and between walls and ceilings should be sealed and coved to facilitate cleaning. 4.3.7.3 Ceilings - should be so design
29、ed, constructed and finished as to prevent the accumulation of dirt and minimize condensation, mould development and flaking, and should be easy to clean. 4.3.7.4 Windows and other openings - should be so constructed as to avoid accumulation of dirt and those which open should be fitted with insect-
30、proof screens. Screens should be easily movable for cleaning and kept in good repair. Internal window sills, if present, should be sloped to prevent use as shelves. 4.3.7.5 Doors - should have smooth, non-absorbent surfaces and where appropriate, be self-closing and close fitting. 4.3.7.6 Stairs - L
31、ift cages and auxiliary structures such as platforms, ladders and chutes should be so situated and constructed as not to cause contamination to food. Chutes should be constructed with inspection and cleaning hatches. 4.3.8 Overhead structures and fittings - should be installed in such a manner as to
32、 avoid contamination of the finished product and raw materials by condensation and drip, and should not hamper cleaning operations. These should be insulated, where appropriate, and be so designed and finished as to prevent the accumulation of dirt and to minimize condensation, mould development and
33、 flaking. They should be easy to clean. 4.3.9 Living quarters, toilets and areas where animals are kept should be completely separated from and should not open directly on to spice handling areas. 4.3.10 Where appropriate, establishments should be so designed that access to various sections can be c
34、ontrolled. 4.3.11 The use of materials which cannot be adequately cleaned and disinfected, such as wood, should be avoided unless its use would clearly not be a source of contamination. 4.3.12 Water Supply An ample supply of water, in compliance with section 7.3 of this Code, under adequate pressure
35、 and at suitable temperature should be available with appropriate facilities for its storage, where necessary, and distribution, and with proper protection against contamination. Ice should be made from potable water; it should be manufactured, handled and stored so as to protect it from contaminati
36、on. Steam used in direct contact with food or surfaces in contact with food should contain no substances CAC/RCP 42 Page 6 of 17 which may be hazardous to health or contaminate the food. Non-potable water - used for steam production, refrigeration, fire control and other similar purposes not connect
37、ed with processing should be carried in completely separate lines, identifiable preferably by colour, and with no cross-connection with or back siphonage into the system carrying potable water. 4.3.13 Effluent and Waste Disposal Establishments should have an efficient effluent and waste disposal sys
38、tem which should at all times be maintained in good order and repair. All effluent lines (including sewer systems) should be large enough to carry peak loads and should be so constructed as to avoid contamination of potable water supplies. 4.3.14 Changing Facilities and Toilets Adequate, suitable an
39、d conveniently located changing facilities and toilets should be provided in all establishments. Toilets should be so designed as to ensure hygienic removal of waste matter. These areas should be well lit, ventilated and, where appropriate, heated and should not open directly into the handling areas
40、. Hand washing facilities with warm or hot and cold water, a suitable hand-cleaning preparation, and hygienic means of drying hands, should be provided adjacent to toilets and in such a position that the employee must pass them when returning to the processing area. Where hot and cold water are avai
41、lable mixing taps should be provided. Where paper towels are used, a sufficient number of dispensers and receptacles should be provided near to each washing facility. Taps of a non-hand operation type are desirable. Notices should be posted directing personnel to wash their hands after using the toi
42、let. 4.3.15 Hand-washing Facilities in Processing Areas Adequate and conveniently located facilities for hand washing and drying should be provided wherever the process demands. Where appropriate, facilities for hand disinfection should also be provided. Warm or hot and cold water and a suitable han
43、d cleaning preparation should be provided. Where hot and cold water are available mixing taps should be provided. There should be suitable hygienic means of drying hands. Where paper towels are used, a sufficient number of dispensers and receptacles should be provided adjacent to each washing facili
44、ty. Taps of a non-hand operated type are desirable. The facilities should be furnished with properly trapped waste pipes leading to drains. 4.3.16 Disinfection Facilities Where appropriate, adequate facilities for cleaning and disinfection of working implements and equipment should be provided. Thes
45、e facilities should be constructed of corrosion-resistant materials, capable of being easily cleaned, and should be fitted with suitable means of supplying hot and cold water in sufficient quantities. 4.3.17 Lighting Adequate natural or artificial lighting should be provided throughout the establish
46、ment. Where appropriate, the lighting should not alter colours and the intensity should not be less than: CAC/RCP 42 Page 7 of 17 540 lux (50 foot candles) at all inspection points 220 lux (20 foot candles) in work rooms 110 lux (10 foot candles) in other areas. Light bulbs and fixtures suspended ov
47、er food materials in any stage of production should be of a safety type and protected to prevent contamination of the material in case of breakage. 4.3.18 Ventilation Adequate ventilation should be provided to prevent excessive heat, steam condensation and dust and to remove contaminated air. The di
48、rection of the air-flow within the plant should never be from a dirty area to a clean area. Ventilator openings should be provided with a screen or other protective enclosure of non-corrodible material. Screens should be easily removable for cleaning. 4.3.19 Facilities for storage of waste and inedi
49、ble material Facilities should be provided for the storage of waste and inedible material prior to removal from the establishment. These facilities should be designed to prevent access to waste or inedible material by pests and to avoid contamination of food, potable water, equipment and buildings or roadways on the premises. 4.4 Equipment and utensils 4.4.1 Materials All equipment and utensils used in food handling areas and which may contact food should be made of materials which do not transmit toxic substances, odour or taste, is non-absorbent, is resistant to corrosion a