CACRCP 15-1976 蛋和蛋制品的卫生操作规范.rar
CACRCP 15-1976 蛋和蛋制品的卫生操作规范.rar,CACRCP,15-1976,蛋和蛋制品的卫生操作规范,15,1976,蛋制品,卫生,操作,规范
CAC/RCP 15 Page 1 of 47 INTRODUCTION The Recommended International Code of Hygienic Practice for Egg Products was adopted by the Codex Alimentarius Commission at its 11th Session in 1976. At its 12th Session in 1978, the Commission adopted Microbiological Specifications for Pasteurized Egg Products (Appendix II of the Code). In 1985, the 16th Session adopted amendments to the Code to include melange. This Code of Hygienic Practice is to be regarded as advisory in nature and individual governments should decide what use they wish to make of the Code. The Commission has expressed the view that codes of practice dealing with specific categories of foods might provide useful checklists of requirements for national enforcement authorities. RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR EGG PRODUCTS CAC/RCP 15-1976 (amended 1978, 1985) 1. SECTION I - SCOPE This Code of Practice is designed to: A. Prevent deterioration in the quality of eggs in shell intended for egg products. B. Provide guidance on the hygienic production, storage, packaging and transport of whole egg, egg albumen, egg yolk and other products consisting wholly or mainly of one or more of the constituents of egg, intended for human consumption. C. Provide guidance on hygienic practice relating to premises, equipment and personnel used or engaged in the production of these products. Unless specifically stated otherwise, the word “Egg“ in this Code relates to domesticated chickens (hens) eggs intended for processing as above. However, the principles of this Code may be applied equally to eggs of other domesticated birds. 2. SECTION II - DEFINITIONS . Approved means approved by the official agency having jurisdiction. . Egg means eggs (in shell) of domesticated chickens (hens). . Egg products means the content of eggs, as whole egg or only the yolk or only egg albumen or a mixture of yolk and albumen in liquid, frozen or dried form, single or in combination with other foods or drinks to a minimum content of 50% egg product. 3. SECTION III - RAW MATERIAL REQUIREMENTS 3.1 Environmental Sanitation in Production Areas 3.1.1 Hygienic disposal of human and animal wastes. Adequate precautions should be taken to ensure that human and animal wastes are disposed of in such a manner as not to constitute a public health or hygienic hazard and extreme care should be taken to protect eggs CAC/RCP 15 Page 2 of 47 from contamination with these wastes, particularly those eggs that may be consumed without heat treatment. 3.1.2 Animal, plant pest and disease control. Treatment with chemical, biological or physical agents should be done only in accordance with the recommendations of the official agency having jurisdiction; by or under the direct supervision of personnel with a thorough understanding of the hazards involved, including the possibilities of toxic residues being retained by the product. 3.2 Production, Storage and Collection of Eggs on the Farm 3.2.1 Health of farm stock. Only eggs derived from healthy stock should be used in the production of egg products for human consumption. 3.2.2 Equipment and product containers. Equipment and egg containers should not constitute a hazard to health. Containers which are re-used should be of such material and construction as will facilitate thorough cleaning, and should be so cleaned and maintained as not to constitute a source of contamination to the product. 3.2.3 Sanitary techniques 3.2.3.1 Eggs should be collected as frequently as necessitated by the climatic conditions Collecting twice a day has been found satisfactory. The eggs should be handled as little as possible. In particular, rough handling should be avoided. 3.2.3.2 Throughout handling and storage it is essential that steps be taken to prevent: 3.2.3.2.1 Contamination of the shell with dirt, bedding materials or by animals, insects, vermin, birds, chemical or microbiological contaminants or other objectionable substances. 3.2.3.2.2 Exposure to unfavourable temperatures. 3.2.3.3 Cleaning. Eggs should not be cleaned on the farm. If, exceptionally, they are cleaned on the farm, this should be done only with the approval of the official agency having jurisdiction which should be satisfied as to the method of cleaning employed, including the time/temperature conditions of any washing process and the detergents/disinfectants used. 3.2.4 Removal of obviously unfit materials. Unfit eggs should be segregated during collection to the fullest extent practicable, and should be disposed of in such a place and such a manner as will prevent contamination of other eggs or water supplies. 3.2.5 Storage on the farm. Eggs should be stored in a cool room to which they should be taken immediately after collection. They should not be stacked or packed into boxes until they are cool, and the room should be kept free from strong smelling substances and odours. Eggs should be stored at such a temperature and relative humidity as will minimize deterioration having regard to local climatic conditions. Temperatures of 8o-15oC (46-59oF) and relative humidities of 70% - 85% have been found satisfactory. Thin-shelled or hair-cracked eggs should be carefully handled and packed in a separate container to prevent breakage before delivery to the breaking plant. 3.3 Handling In-shell Cracked Eggs on the Farm 3.3.1 Thin-shelled or hair cracked eggs or cracked eggs with shell membranes intact CAC/RCP 15 Page 3 of 47 should be carefully handled and packed in a separate container to prevent breakage before delivery to the breaking plant. 3.3.2 If there is a danger that this type of egg will break during the transport to the egg-breaking plants the following procedure should be followed. 3.3.3 Only clean hair cracked eggs (not washed) or clean cracked eggs (not washed) with shell membranes intact may be broken on the farm. 3.3.4 This procedure should be in accordance with Section 4, Sub-section 4.4.4.1 3.3.5 Egg products collected on the farm may not be strained nor be separated into egg-yolk and egg-albumen. 3.3.6 This egg product should be collected in clean and, if necessary, disinfected containers with suitable closures and should be chilled in accordance with Sub-section 4.4.4.4, Section 4. This procedure should preferably be performed in a separate room. The room used for the operation should be in accordance with the requirement set forth in Sub-section 4.1.1. 3.3.7 All measures should be taken to protect the product from contamination. 3.3.8 The egg products should be collected and transported from the farm where they are produced as soon as possible only to the egg product plant and transported at a temperature between 0-5oC. 3.4 Handling In-shell Cracked Eggs at the Packing Station 3.4.1 The same procedures should be followed as prescribed in Sub-sections 3.3.2 to 3.3.8. 3.5 Transportation 3.5.1 Facilities. Conveyances for transporting eggs should be adequate for the purpose intended and should be of such material and construction as will permit thorough cleaning and should be so cleaned and maintained as not to constitute a source of contamination to the eggs. 3.5.2 Handling procedures. All handling procedures should be such as will prevent the eggs from being contaminated. Eggs should be collected from the producers premises and delivered to the processing plant as soon as possible, and be maintained during transport at such a temperature as will minimize deterioration having regard to local climatic conditions. 4. SECTION IV - PLANT, FACILITIES AND OPERATING REQUIREMENTS 4.1 Plant Construction and Layout 4.1.1 Location, size and sanitary design. The building and surrounding area should be such as can be kept reasonably free of objectionable odours, smoke, dust, or other contamination; should be of sufficient size for the purpose intended without crowding of equipment or personnel; should be of sound construction and kept in good repair; should be of such construction as to protect against the entrance and harbouring of insects or birds or vermin; and should be so designed as to permit easy and adequate cleaning. CAC/RCP 15 Page 4 of 47 The construction and layout of the processing premises should be such as to secure a regulated flow in the process from the arrival of the eggs at the premises to the finished product, and should provide for correct temperature conditions at all stages of the process. 4.1.2 Sanitary facilities and controls 4.1.2.1 Separation of processes. Areas where eggs and other raw materials are received or stored should be so separated from areas in which final product preparation or packaging is conducted as to preclude contamination of the finished product. Areas and compartments used for storage, manufacture or handling of edible products should be separate and distinct from those used for inedible materials. The food handling area should be completely separated from any part of the premises used as living quarters. Separate rooms should be provided for unpacking and washing of the eggs and for storing the finished product. Candling, breaking, pasteurizing and filling should be so separated as to protect against cross-contamination. 4.1.2.2 Water supply. An ample supply of cold water should be available and an adequate supply of hot water, where necessary. The water supply should be of potable quality. Standards of potability shall not be less than those contained in the latest edition of “International Standards for Drinking Water“, World Health Organization. 4.1.2.3 Ice. Ice should be made from water of potable quality and should be manufactured, handled, stored and used, so as to protect it from contamination. 4.1.2.4 Auxiliary water supply. Where non-potable water is used - for such purposes as fire control - it must be carried in completely separate lines, identified preferably by colour and with no cross-connection or back-siphonage with the lines carrying potable water. 4.1.2.5 Plumbing and waste disposal. All plumbing and waste disposal lines (including sewer systems) must be large enough to carry peak loads. All lines must be watertight and have adequate traps and vents. Disposal of waste should be effected in such a manner as not to permit contamination of potable water supplies. The plumbing and the manner of waste disposal should be approved by the official agency having jurisdiction. Drainage systems which include solid matter traps should be designed so as to allow them to be emptied. When located within or immediately outside the plant, solid matter traps should be emptied and cleaned as necessary and in accordance with the requirements of the official agency having jurisdiction. 4.1.2.6 Lighting. Premises should be well lit. Light bulbs and fixtures suspended over food in any step of preparation should be of the safety type or otherwise protected to prevent food contamination in the case of breakage. The illumination in any part of a workroom should be not less than 325 lux units (30 foot candles), and at points requiring close examination of the product they should be illuminated at an intensity of not less than 540 lux units (50 foot candles). Reflector filaments should be designed to allow easy dismantling, cleaning, and reassembling. 4.1.2.7 Ventilation. Premises should be well ventilated. Special attention should be given to the venting of areas and equipment producing excessive heat, steam, obnoxious fumes or vapours or contaminating aerosols. Good ventilation is important to prevent both condensation (which may drip into the product) and mould growth in overhead structure - which growth may fall into the food. Ventilation should be planned to allow for adequate changes of air and to ensure that the direction of air flow is never from a dirty area to a clean one. 4.1.2.8 Toilet-rooms and facilities. Adequate and convenient toilets should be provided and toilet areas should be equipped with self-closing doors. Toilet rooms should be well lit and CAC/RCP 15 Page 5 of 47 ventilated and should not open directly into a food handling area. They should be kept in a sanitary condition at all times. There should be associated hand-washing facilities within the toilet area and notices should be posted requiring personnel to wash their hands after using the toilet. 4.1.2.9 Hand-washing facilities. Adequate and convenient facilities for employees to wash and dry their hands should be provided wherever the process demands. They should be in full view of the processing floor. Single-use towels are recommended, where practicable, but otherwise the method of drying should be approved by the official agency having jurisdiction. The facilities should be kept in a sanitary condition at all times. 4.2 Equipment and Utensils. 4.2.1 Materials. all food contact surfaces should be smooth, free from pits, crevices and loose scale, non-toxic, unaffected by food products, capable of withstanding repeated exposure to normal cleaning, and non-absorbent unless the nature of a particular and otherwise acceptable process renders the use of a surface, such as wood, necessary. 4.2.2 Sanitary design, construction, and installation. Equipment and utensils should be so designed and constructed as will prevent hygienic hazards and permit easy and thorough cleaning. Stationary equipment should be installed in such a manner as will permit easy and thorough cleaning. Wooden equipment should not be used in the breaking, pasteurizing, or filling rooms. All pumps, pipes, vessels, and contact surfaces should be of stainless steel or other approved material. Shell eggs moving into the breaking room should be conveyed in containers constructed of stainless steel, aluminium, approved plastic material, or in single-use trays. Breaking tables should be constructed of stainless steel, aluminium or plastic material. As far as practicable, plastic materials used for these purposes should be free from cracks and scratches and should be capable of withstanding the regular cleaning and disinfection process. Machines and containers for liquid egg should be of stainless steel or other suitable material and should be so constructed as to permit the ready elimination from the liquid egg supply of all the egg contents that are unfit for further processing. Any device for the separation of egg yolk from egg white should be of approved sanitary design and construction. Equipment and utensils used for inedible or contaminated materials should be so identified and should not be used for handling edible products. 4.3 Hygienic Operating Requirements 4.3.1 Sanitary maintenance of plants, facilities and premises 4.3.1.1 The building, equipment, utensils and all other physical facilities of the plant should be kept in good repair and should be kept clean and maintained in an orderly, sanitary condition. Waste materials should be frequently removed from the working area during plant operation and adequate waste receptacles should be provided. Detergents and disinfectants employed should be appropriate to the purpose and should be so used as to present no hazard to public health. 4.3.1.2 All equipment should be cleaned and disinfected at all major breaks in work periods, CAC/RCP 15 Page 6 of 47 whenever necessary to remove contamination, and at the end of the days work. Disinfection should also be carried out before commencement of the days work. Steam condensate should not be allowed to remain in any equipment. Between disinfection and work periods equipment should be handled as little as possible. 4.3.1.3 Whenever the process is stopped for approximately 30 minutes or more all hand breaking equipment and easily removable parts of breaking machines should be cleaned and disinfected. At the same time the surfaces of breaking tables should be cleaned and liberally hosed with clean hot water. 4.3.1.4 Where “in-place“ cleaning is carried out and inspection at the end of the day indicates defective “in-place“ cleaning, the equipment should be dismantled and cleaned. 4.3.1.5 The final stage of cleaning and disinfecting should be a thorough rinse with hot water. 4.3.2 Disposal of waste materials Waste material, which includes empty shells and reject eggs, should be stored in such a manner as not to cause a nuisance from offensive odours, insects, birds or vermin. It should be removed regularly and frequently, and at least at the end of the day, from processing rooms either by means of suitable containers, conveyor belts or water troughs. In addition it should be removed from the premises daily. Immediately after emptying, receptacles and equipment used for storage and consolidation of waste material should be cleaned and disinfected, as also should the paved areas used for the storage of such waste receptacles. 4.3.3 Vermin control. Effective measures should be taken to protect against the entrance into the premises and the harbourage on the premises of insects, rodents, birds or other vermin. 4.3.4 Exclusion of domestic animals. Dogs, cats and other domestic animals should be excluded from areas where food is processed or stored. 4.3.5 Personnel health. Plant management should advise personnel that any person afflicted with infected wounds, sores, or any illness, notably diarrhoea, should immediately report to management. Management should take care to ensure that no person, while known to be affected with a disease capable of being transmitted through food, or known to be a carrier of such disease micro-organisms, or while afflicted with infected wounds, sores, or any illness, is permitted to work in any area of a food plant in a capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms. 4.3.6 Toxic substances. All rodenticides, fumigants, insecticides or other toxic substances should be stored in separate locked rooms or cabinets and handled only by properly trained personnel. They should be used only by or under direct supervision of personnel with a thorough understanding of the hazards involved, including the possibility of contamination of the product. 4.3.7 Personnel hygiene and food handling practices 4.3.7.1 All persons working in a food plant should maintain a high degree of personal cleanliness while on duty. Clothing, including suitable head-dress, should be appropriate to the duties being performed and should be kept clean. 4.3.7.2 Hands should be washed as often as necessary to conform to hygienic operating practices. CAC/RCP 15 Page 7 of 47 4.3.7.3 Spitting, eating, chewing and the use of tobacco should be prohibited in food handling areas. 4.3.7.4 All necessary precautions should be taken to prevent the contamination of the food product or ingredients with any foreign substance. 4.3.7.5 Minor cuts and abrasions on the hands should be appropriately treated and covered with a suitable waterproof dressing. Adequate first-aid facilities should be provided to meet these contingencies so that there is no contamination of the food. 4.3.7.6 Gloves used in food handling should be maintained in a clean, hygienic and sound condition; gloves should be made of an impermeable material except where their usage would be inappropriate or incompatible with the work involved. 4.4 Operating Practices and Production Requirements 4.4.1 Eggs and other raw materials Acceptance criteria. No eggs or other raw materials should be accepted by the plant if they are known to contain toxic substances. Eggs or other raw materials containing decomposed or extraneous material which will not be removed or reduced to acceptable levels by normal plant procedures of sorting or preparation, should also not be accepted. 4.4.2 Storage and handling of shell eggs. On receipt at the plant, eggs should be processed as soon as possible. Until they are processed, they should be stored in their cases in a cool clean room. The temperatures and relative humidities mentioned in Section 3.2.5 would be suitable. Cases should be stored in such a way as to permit cleaning u
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