CXP_053e项目简介.pdf

Adopted 2003. Revision 2010 (new Annex III for Fresh Leafy Vegetables) CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS AND VEGETABLES CAC/RCP 53-2003 INTRODUCTION 1 1. OBJECTIVES OF THE CODE 1 2. SCOPE, USE AND DEFINITIONS 1 2.1 Scope 1 2.2 Use 2 2.3 Definitions 2 3. PRIMARY PRODUCTION 2 3.1 Environmental hygiene 2 3.2 Hygienic primary production of fresh fruits and vegetables 3 3.2.1 Agricultural input requirements 3 3.2.2 Indoor facilities associated with growing and harvesting 5 3.2.3 Personnel health, hygiene and sanitary facilities 5 3.2.4 Equipment associated with growing and harvesting 6 3.3 Handling, storage and transport 6 3.3.1 Prevention of cross-contamination 6 3.3.2 Storage and transport from the field to the packing facility 6 3.4 Cleaning, maintenance and sanitation 6 3.4.1 Cleaning programmes 6 3.4.2 Cleaning procedures and methods 7 3.4.3 Pest control systems 7 3.4.4 Waste management 7 4. PACKING ESTABLISHMENT: DESIGN AND FACILITIES 7 5. CONTROL OF OPERATION 7 5.1 Control of food hazards 7 5.2 Key aspects of hygiene control systems 7 5.2.1 Time and temperature control 7 5.2.2 Specific process steps 7 5.2.3 Microbiological and other specifications 8 5.2.4 Microbial cross-contamination 8 5.2.5 Physical and chemical contamination 8 5.3 Incoming material requirements 8 5.4 Packing 8 5.5 Water used in the packing establishment 8 5.6 Management and supervision 8 5.7 Documentation and records 8 5.8 Recall procedures 8 6. PACKING ESTABLISHMENT: MAINTENANCE AND SANITATION 9 7. PACKING ESTABLISHMENT: PERSONAL HYGIENE 9 8. TRANSPORTATION 9 9. PRODUCT INFORMATION AND CONSUMER AWARENESS 9 10. TRAINING 9 10.1 Awareness and responsibilities 9 10.2 Training programmes 98 ANNEX 1 ANNEX FOR READY-TO-EAT FRESH PRE-CUT FRUITS AND VEGETABLES 10 INTRODUCTION 10 1. OBJECTIVE 10 2. SCOPE, USE AND DEFINITIONS 10 2.1 Scope 10 2.2 Use 11 2.3 Definitions 11 3. PRIMARY PRODUCTION 11 4. ESTABLISHMENT: DESIGN AND FACILITIES 11 4.4 Facilities 11 4.4.2 Drainage and waste disposal 11 5. CONTROL OF OPERATIONS 11 5.1 Control of food hazards 11 5.2 Key aspects of control systems 11 ii CAC/RCP 53-2003 5.2.2 Specific process steps 11 5.7 Documentation and records 12 5.8 Recall procedures 12 6. ESTABLISHMENT: MAINTENANCE AND SANITATION 12 7. ESTABLISHMENT: PERSONAL HYGIENE 12 8. TRANSPORTATION 12 9. PRODUCT INFORMATION AND CONSUMER AWARENESS 12 10. TRAINING 12 10.2 Training programmes 12 ANNEX II ANNEX FOR SPROUT PRODUCTION 14 INTRODUCTION 14 1. OBJECTIVES 14 2. SCOPE, USE AND DEFINITIONS 14 2.1 Scope 14 2.2 Use 14 2.3 Definitions 14 3. PRIMARY PRODUCTION OF SEEDS 14 3.2 Hygienic production of seeds 15 3.2.4 Equipment associated with growing and harvesting 15 3.3 Handling, storage and transport 15 3.4 Analyses 15 3.5 Recall procedures 15 4. ESTABLISHMENT FOR SPROUT PRODUCTION 15 4.2.1 Design and layout 15 5. CONTROL OF OPERATION 16 5.2.2 Specific process steps in sprout production 16 5.2.3 Microbiological and other specifications 17 5.2.4 Microbiological cross-contamination 17 5.3 Incoming material requirements 17 5.3.1 Specifications for incoming seeds 17 5.3.2 Control of incoming seeds 17 5.3.3 Seed storage 17 5.7 Documentation and records 17 6. ESTABLISHMENT: MAINTENANCE AND SANITATION 18 7. ESTABLISHMENT: PERSONAL HYGIENE 18 8. TRANSPORTATION 18 9. PRODUCT INFORMATION AND CONSUMER AWARENESS 18 10. TRAINING 18 10.1 Awareness and responsibilities 18 ANNEX III FOR FRESH LEAFY VEGETABLES INTRODUCTION OBJECTIVE 2. SCOPE, USE AND DEFINITIONS 19 2.1 Scope 19 2.2 Use 19 3. PRIMARY PRODUCTION OF FRESH LEAFY VEGETABLES 19 3.1 Enviromental Hygiene 19 3.2 Hygienic Primary Production of Fresh Leafy Vegetables 15 3.3 Handling, Storage and Transport 24 3.4 Cleaning, Maintenance and Sanitation 25 4. PACKING ESTABLISHMENT: DESIGN AND FACILITIES 25 4.1 Establishment 25 4.2 Drainage and waste disposal 25 5. CONTROL OF OPERATION 26 5.1 Control of Food Hazards 26 5.2 Key Aspects of Hygiene control systems 26 5.3 Incoming material requirements 27 5.7Documentation and Records 27 iii CAC/RCP 53-2003 5.8Traceability/Product Tracins and Recall Procedures 8. Transportation 27 10 Training 28 1 CAC/RCP 53-2003 CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS AND VEGETABLES CAC/RCP 53-2003 INTRODUCTION Scientific research over the last decades has shown that a diet rich in fruits and vegetables is protective against many cancers and lowers the occurrence of coronary heart disease. This recognition of the importance of routine consumption of fresh fruits and vegetables, together with a marked increase in the year-round availability of fresh fruits and vegetables from a global market, has contributed to the substantial increase in consumption of fresh fruits and vegetables over the past two decades. However, the recent increase in reports of food borne illness associated with fresh fruits and vegetables has raised concerns from public health agencies and consumers about the safety of these products. 1. OBJECTIVES OF THE CODE This 。