《CODEX STAN 119-1981 (REV.1-1995) CODEX STANDARD FOR CANNED FINFISH.pdf》由会员分享，可在线阅读，更多相关《CODEX STAN 119-1981 (REV.1-1995) CODEX STANDARD FOR CANNED FINFISH.pdf（6页珍藏版）》请在三一文库上搜索。
1、CODEX STAN 119 Page 1 of 6 CODEX STANDARD FOR CANNED FINFISH CODEX STAN 119 - 1981, REV. 1 - 1995 1. SCOPE This standard applies to canned finfish packed in water, oil or other suitable packing medium. It does not apply to speciality products where the canned finfish constitutes less than 50% m/m of
2、 the net contents of the can or to canned finfish covered by other Codex product standards. 2. DESCRIPTION 2.1 PRODUCT DEFINITION Canned finfish is the product produced from the flesh of any species of finfish (other than canned finfish covered by other Codex product standards) which is suitable for
3、 human consumption and may contain a mixture of species, with similar sensoric properties, from within the same genus. 2.2 PROCESS DEFINITION Canned finfish are packed in hermetically sealed containers and shall have received a processing treatment sufficient to ensure commercial sterility. 2.3 PRES
4、ENTATION Any presentation of the product shall be permitted provided that it: (i) meets all requirements of this standard; and (ii) is adequately described on the label to avoid confusing or misleading the consumer. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 FISH The product shall be prepared
5、from sound finfish from which the heads, tails and viscera have been removed. The raw material shall be of a quality fit to be sold fresh for human consumption. 3.2 OTHER INGREDIENTS The packing medium and all other ingredients used shall be of food grade quality and conform to all applicable Codex
6、standards. 3.3. DECOMPOSITION Canned finfish of the families Scombridae, Scombresocidae, Clupeidae, Coryphaenidae and Pomatomidae shall not contain more than 10 mg/100 g of histamine based on the average of the sample units tested. 3.4 FINAL PRODUCT Products shall meet the requirements of this Stand
7、ard when lots examined in accordance with Section 9 comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7. CODEX STAN 119 Page 2 of 6 4. FOOD ADDITIVES Additive Thickening or Gelling Agents (for use in packing media only) Maximum Level in the F
8、inal Product 400 Alginic acid 401 Sodium alginate 402 Potassium alginate 404 Calcium alginate 406 Agar 407 Carrageenan and its Na, K, and NH4 salts (including furcelleran 407a Processed Eucheuma Seaweed (PES) 410 Carob bean gum 412 Guar gum 413 Tragacanth gum 415 Xanthan gum 440 Pectins 466 Sodium c
9、arboxymethylcellulose GMP Modified Starches 1401 Acid treated starches (including white and yellow dextrins) 1402 Alkaline treated starches 1404 Oxidized starches 1410 Monostarch phosphate 1412 Distarch phosphate, esterified 1414 Acetylated distarch phosphate 1413 Phosphated distarch phosphate 1420/
10、1421 Starch acetate 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxypropyl starch phosphate GMP Acidity Regulators 260 Acetic acid 270 Lactic acid (L-, D-, and DL-) 330 Citric acid GMP Natural Flavours Spice oils Spice extracts Smoke flavours (Natural smoke solutions and extra
11、cts) GMP 5. HYGIENE AND HANDLING 5.1 The final product shall be free from any foreign material that poses a threat to human health. 5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex Alimentarius Commission, the product: CODEX STAN 119 Page 3 of 6 (i) shall be
12、 free from micro-organisms capable of development under normal conditions of storage; and (ii) no sample unit shall contain histamine that exceeds 20 mg per 100 g. This applies only to species of the families Scombridae, Clupeidae, Coryphaenidae, Scombresocidae and Pomatomidae. (iii) shall not conta
13、in any other substance including substances derived from microorganisms in amounts which may represent a hazard to health in accordance with standards established by the Codex Alimentarius Commission; and (iv) shall be free from container integrity defects which may compromise the hermetic seal. 5.3
14、 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) and the following relevant Codes: (i
15、) the Recommended International Code of Practice for Canned Fish (CAC/RCP 10-1976); (ii) the Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low- Acid Canned Foods (CAC/RCP 23-1979); (iii) The sections on the Products of Aquaculture in the Proposed Draft International
16、Code of Practice for Fish and Fishery Products (under elaboration)1 6. LABELLING In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 3 - 1999) the following specific provisions apply. 6.1 NAME OF THE FOOD 6.1.1 The name of the p
17、roduct declared on the label shall be the common or usual name applied to the species in accordance with the law and custom of the country in which the product is sold, and in a manner not to mislead the consumer. 6.1.2 The name of the product shall be qualified by a term descriptive of the presenta
18、tion. 6.1.3 The name of the packing medium shall form part of the name of the food. 6.1.4 Where a mixture of species of the same genus are used, they shall be indicated on the label. 6.1.5 In addition, the label shall include other descriptive terms that will avoid misleading or confusing the consum
19、er. 7. SAMPLING, EXAMINATION AND ANALYSES 7.1 SAMPLING (i) Sampling of lots for examination of the final product as prescribed in Section 3.3 shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (1969) (AQL-6.5) (Ref. CAC/RM 42-1977). (ii) Sampling of lots
20、for examination of net weight and drained weight, where appropriate, shall be carried out in accordance with an appropriate sampling plan meeting the criteria established by the CAC. 1 The Proposed Draft Code of Practice, when finalized, will replace all current Codes of Practice for Fish and Fisher
21、y Products CODEX STAN 119 Page 4 of 6 7.2 SENSORIC AND PHYSICAL EXAMINATION Samples taken for sensoric and physical examination shall be assessed by persons trained in such examination and in accordance with Sections 7.3 through 7.5, Annex A and the Guidelines for the Sensory Evaluation of Fish and
22、Shellfish in Laboratories (CAC/GL 31 - 1999). 7.3 DETERMINATION OF NET WEIGHT The net weight of all sample units shall be determined by the following procedure: (i) Weigh the unopened container. (ii) Open the container and remove the contents. (iii) Weigh the empty container, (including the end) aft
23、er removing excess liquid and adhering meat. (iv) Subtract the weight of the empty container from the weight of the unopened container. The resultant figure will be the net content. 7.4 DETERMINATION OF DRAINED WEIGHT The drained weight of all sample units shall be determined by the following proced
24、ure: (i) Maintain the container at a temperature between 20C and 30C for a minimum of 12 hours prior to examination. (ii) Open and tilt the container to distribute the contents on a pre-weighed circular sieve which consists of wire mesh with square openings of 2.8 mm x 2.8 mm. (iii) Incline the siev
25、e at an angle of approximately 17-20 and allow the fish to drain for two minutes, measured from the time the product is poured into the sieve. (iv) Weigh the sieve containing the drained fish. (v) The weight of drained fish is obtained by subtracting the weight of the sieve from the weight of the si
26、eve and drained product. 7.5 DETERMINATION OF WASHED DRAINED WEIGHT (FOR PACKS WITH SAUCES) (i) Maintain the container at a temperature between 20C and 30C for a minimum of 12 hours prior to examination. (ii) Open and tilt the container and wash the covering sauce and then the full contents with hot
27、 tap water (approx. 40C), using a wash bottle (e.g. plastic) on the tared circular sieve. (iii) Wash the contents of the sieve with hot water until free of adhering sauce; where necessary separate optional ingredients (spices, vegetables, fruits) with pincers. Incline the sieve at an angle of approx
28、imately 17-20 and allow the fish to drain two minutes, measured from the time the washing procedure has finished. (iv) Remove adhering water from the bottom of the sieve by use of paper towel. Weigh the sieve containing the washed drained fish. (v) The washed drained weight is obtained by subtractin
29、g the weight of the sieve from the weight of the sieve and drained product. 7.6. DETERMINATION OF HISTAMINE AOAC 977.13 (15th Edition, 1990). CODEX STAN 119 Page 5 of 6 8. DEFINITION OF DEFECTIVES A sample unit will be considered defective when it exhibits any of the properties defined below. 8.1 FO
30、REIGN MATTER The presence in the sample unit of any matter, which has not been derived from fish or the packing medium, does not pose a threat to human health, and is readily recognized without magnification or is present at a level determined by any method including magnification that indicates non
31、-compliance with good manufacturing and sanitation practices. 8.2 ODOUR/FLAVOUR A sample unit affected by persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity. 8.3 TEXTURE (i) Excessive mushy flesh uncharacteristic of the species in the presentation; or (
32、ii) Excessively tough flesh uncharacteristic of the species in the presentation; or (iii) Honey combed flesh in excess of 5% of the drained contents. 8.4 DISCOLOURATION A sample unit affected by distinct discolouration of the flesh indicative of decomposition or rancidity or by sulphide staining of
33、more than 5% of the drained contents. 8.5 OBJECTIONABLE MATTER A sample unit affected by Struvite crystals - any struvite crystal greater than 5 mm in length. 9. LOT ACCEPTANCE A lot shall be considered as meeting the requirements of this standard when: (i) the total number of defectives as classifi
34、ed according to Section 8 does not exceed the acceptance number (c) of the appropriate sampling plan in the Sampling Plans for Prepackaged Foods (AQL- 6.5) (CAC/RM 42-1977); (ii) the total number of sample units not meeting the presentation defined in 2.3 does not exceed the acceptance number (c) of
35、 the appropriate sampling plan in the Sampling Plans for Prepackaged Foods (AQL-6.5) (CAC/RM 42-1977); (iii) the average net weight and the average drained weight where appropriate of all sample units examined is not less than the declared weight, and provided there is no unreasonable shortage in an
36、y individual container. (iv) the Food Additives, Hygiene and Handling and Labelling requirements of Sections 3.3, 5, and 6 are met. CODEX STAN 119 Page 6 of 6 ANNEX “A“ :SENSORY AND PHYSICAL EXAMINATION 1. Complete external can examination for the presence of container integrity defects or can ends
37、which may be distorted outwards. 2. Open can and complete weight determination according to defined procedures in Sections 7.3, 7.4 and 7.5. 3. Examine the product for the form of presentation. 4. Examine product for discolouration, foreign and objectionable matter. The presence of a hard bone is an indicator of underprocessing and will require an evaluation for sterility. 5. Assess odour, flavour and texture in accordance with the Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31-1999)