标准、规范、准则_CAC_RCP 42-1995 code of hygienic practice for spices and dried aromatic plants.pdf

CAC/RCP 42 Page 1 of 17 CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC PLANTS 1 CAC/RCP 42 - 1995 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 Section V - Establishment: Hygiene Requirements 8 Section VI - Personnel Hygiene and Health Requirements 10 Section VII - Establishment: Hygienic Processing Requirements 11 Section VIII - End-product Specifications 15 1 The Code of Hygienic Practice for Spices and Dried Aromatic Plants was adopted by the 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 practice 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