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1、CODEX STAN 61-1981, Rev. 1-2001Page 1 of 5 REVISED CODEX STANDARD FOR CANNED PEARS CODEX STAN 61-1981, Rev. 1-2001 1SCOPE This Standard applies to canned pears as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not a
2、pply to the product when indicated as being intended for further processing. 2DESCRIPTION 2.1PRODUCT DEFINITION Canned pears is the product: a) prepared from pears of proper maturity of commercial canning varieties conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis, w
3、hich pears are peeled, cored, and stemmed, except that whole may not need to be peeled, cored, or stemmed and half pears may not need to be peeled; b) packed with water or other suitable liquid packing medium and may be packed with seasonings or other flavouring ingredients; and c) heat processed in
4、 an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage. 2.2STYLES 2.2.1Whole - peeled or unpeeled, with cores removed or left in. Halves - peeled or unpeeled, with stems and cores removed, and cut into two approximately equal parts. Quarters - peeled
5、 and cut into four approximately equal parts. Sliced - peeled and cut into wedge-shaped sectors. Diced - peeled and cut into cube-like parts. Pieces or Irregular Pieces - peeled and comprising irregular shapes and sizes. 2.2.2Other Styles Any other presentation of the product should be permitted pro
6、vided that the product: a) is sufficiently distinctive from other forms of presentation laid down in the standard and; b) meets all relevant requirements of the standard, including requirements relating to limitations on defects, drained weight, and any other requirements in the standard which are a
7、pplicable to that style in the standard which most closely resembles the style or styles intended to be provided for under this provision. c) is adequately described on the label to avoid confusing or misleading the consumer. 3ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1COMPOSITION 3.1.1Basic Ingre
8、dients Pears as defined in Section 2.1(a) and liquid packing medium appropriate to the product. 3.2PACKING MEDIA In accordance with the Codex Guidelines on Packing Media for Canned Fruit (under development) CODEX STAN 61-1981, Rev. 1-2001Page 2 of 5 3.3OTHER PERMITTED INGREDIENTS a) spices, spice oi
9、ls, mint; and b) lemon juice (single strength or concentrated) added as an acidulant or flavour enhancer. 3.4QUALITY CRITERIA 3.4.1Colour, Texture and Flavour Canned pears shall have normal flavour, odour and colour (except for coloured pears permitted in Section 4.2) and shall possess texture chara
10、cteristic of the product. A slight pink discoloration should not be regarded as a defective. 3.4.2Uniformity of Size Whole, Halves, Quarters - in 95% by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if t
11、here are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the broken pieces are reassembled to approximate a single unit of the appropriate style. 3.4.3Defects and Allowances The product should be substantially free from defects such as harmless plant materi
12、al, peel (in peeled styles), core material, blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations: DefectsMaximum limits a) Blemished and trimmed pear units (Blemished units with surface discoloration and spots that definite
13、ly contrast with the overall colour and which may penetrate into the flesh, such as bruises, scab, and dark discoloration. Trimmed units that have deep gouges, whether due to physical trimming or other means, and which definitely detract from the appearance; trimmed units are considered defects only
14、 in whole, halved, and quartered styles). i) Total, 30% by count; or 3 units per container when count is less than 10; provided the sample average is no more than 30%; - but limited to - ii) 20% by count blemished; or 2 units per container when count is less than 10; provided the sample average is n
15、o more than 20% for blemished. b) Broken (In Whole, Halves, and Quartered Styles only - a unit severed in two or more parts should be considered as one unit when reassembled to the approximate size and shape of an average unit in the container). 20% by count; or 2 units per container when count is l
16、ess than 10; provided the sample average is no more than 10%. c) Core material (Average) (Except in “Whole-Not Cored” Styles) Consisting of the seed cell, whether loose or attached, with or without seeds. For the purposes of calculating the defects allowance, all pieces of a core in the sample shoul
17、d be aggregated and pieces totalling approximately one-half of a core should be counted as one unit. 3 units per kg of total contents. CODEX STAN 61-1981, Rev. 1-2001Page 3 of 5 DefectsMaximum limits d) Peel (Average) (Except in “Unpeeled” Styles) (Peel that adheres to pear flesh or is found loose i
18、n the container). 10 cm2 (10 sq. cm.) aggregate area per kg of total contents. e) Harmless plant material: i) Stems or stalks1 piece per 3 kg of total contents (in styles in which the stem is customarily removed). ii) Leaf (or similar vegetable material)2 cm2 per kg of total contents. f) Seeds (Aver
19、age) (Except in “Whole-Not-Cored” Styles). (Any one pear seed or the equivalent in pieces of one seed that are not included in core material) 8 per kg of total contents 3.5CLASSIFICATION OF “DEFECTIVES” A container that fails to meet one or more of the applicable quality requirements, as set out in
20、Section 3.4 (except those based on sample average) should be considered a “defective”. 3.6LOT ACCEPTANCE A lot should be considered as meeting the applicable quality requirements referred to in Section 3.4 when: a) for those requirements which are not based on averages, the number of “defectives”, a
21、s defined in Section 3.4, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Pre-packaged Foods (AQL 6.5); and b) the requirements of Section 3.4, which are based on sample average, are complied with. 4FOOD ADDITIVES NoName of Food
22、 Additive Maximum Level 4.1ACIDIFYING AGENTS 270 Lactic Acid Limited by GMP 296 Malic Acid Limited by GMP 330 Citric Acid Limited by GMP 334 L-Tartaric Acid 1300 mg/kg 4.2COLOURS (permitted only in special holiday packs) 102 Tartrazine 129 Allura Red AC (200 mg/kg of the final product singly or 123
23、Amaranth in combination) 124 Ponceau 4R 143 Fast Green FCF 4.3FLAVOURINGS Natural and artificial flavours, except those which reproduce the flavour of pears. Limited by GMP CODEX STAN 61-1981, Rev. 1-2001Page 4 of 5 5CONTAMINANTS 5.1HEAVY METALS The products covered by the provisions of this Standar
24、d shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products. 5.2PESTICIDE RESIDUES The products covered by the provisions of this Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission
25、 for these products. 6HYGIENE 6.1It is recommended that the products 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
26、other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 6.2The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). 7WEIGHTS AN
27、D MEASURES 7.1FILL OF CONTAINER 7.1.1Minimum Fill The container should be well filled with fruit and the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the s
28、ealed container will hold when completely filled. 7.1.2 Classification of “Defectives” A container that fails to meet the requirement for minimum fill (90% container capacity) of Section 7.1.1 should be considered a “defective”. 7.1.3 Lot Acceptance A lot should be considered as meeting the requirem
29、ent of Section 7.1.1 when the number of “defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Pre-packaged Foods (AQL 6.5). 7.2 MINIMUM DRAINED WEIGHT 7.2.1 The drained weight of the product
30、should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled. 1 Whole Style50% Halves, Quarters, Slices, Pieces53% Diced56% 7.2.2 The requirements for minimum drained weight should be d
31、eemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers. 8LABELLING 8.1.Canned pears shall be labelled in accordance with the Codex General Standard for the La
32、belling of Pre-packaged Foods (CODEX STAN 1-1985, Rev. 1-1991). 1 For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on the weight of distilled water at 20C which the sealed container will hold when completely filled less 20 ml. CODEX STAN 61-1
33、981, Rev. 1-2001Page 5 of 5 8.2THE NAME OF THE PRODUCT 8.2.1The name of the product shall be “Pears”. 8.2.2When pears are artificially coloured, the declaration should be made as part of the name or in close proximity to the name, including the characterizing colour, e.g. “Pears - Artificially colou
34、red Green”. When pears are presented unpeeled, this should be mentioned in the label. 8.2.3As part of the name or in close proximity to the name, any flavouring which characterizes the product should be declared, e.g. “with X“, where appropriate. 8.2.4The style, as appropriate, shall be declared as
35、a part of the name or in close proximity to the name: “Whole” (when peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be. “Whole Unpeeled” (when not peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be. “Whole - Cored” (when peeled and
36、cored). “Whole Unpeeled - Cored” (when not peeled but cored). “Halves” (when peeled). “Halves Unpeeled” (when not peeled). “Quarters” or “Quartered”. “Slices” or “Sliced”. “Dice” or “Diced” or “Cubes”. “Pieces” or “Irregular Pieces”. 8.2.5Other styles - If the product is produced in accordance with
37、the other styles provision (Section 2.2.2), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer. 8.2.6The name of the product may include the varietal type. 8.3LABELLING OF NON-RETAIL CONTAINERS
38、Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor and/or importer, as well as storage instructions, shall appear on the
39、container. However, lot identification, and the name and address of the manufacturer, packer, distributor and/or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 9METHODS OF ANALYSIS AND SAMPLING See Codex Alimentarius Volume 13.