原创力文档标准、规范、准则_CAC_RCP 8-1976 RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE PROCESSING AND HANDLING OF QUICK F.pdf
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CAC/RCP 8 Page 1 of 19
RECOMMENDED INTERNATIONAL CODE
OF PRACTICE FOR THE PROCESSING
AND HANDLING OF QUICK FROZEN FOODS
CAC/RCP 8-1976
CAC/RCP 8 Page 2 of 19
TABLE OF CONTENTS
PAGE
INTRODUCTION 3
CODES OF PRACTICE
Recommended International Code of Practice for the
Processing and Handling of Quick Frozen Foods
CAC/RCP 8-1976 4
Method for Checking Product Temperature
Annex I-1978 to CAC/RCP 8-1976 8
Recommended International Code of Practice for
the Handling of Quick Frozen Foods during Transport
Annex II-1983 to CAC/RCP 8-1976 14
CAC/RCP 8 Page 3 of 19
INTRODUCTION
At its Eleventh Session, held in March/April 1976, the Commission adopted as a
Recommended Code of Practice to be sent to all Member Nations and Associate Members of
FAO and/or WHO a Code of Practice for the Processing and Handling of Quick Frozen Foods.
In adopting the Code, the Commission recognized that certain matters, notably the fact
that the quality of quick frozen foods depended not only on product temperature and temperature
fluctuation but also on length of storage which merited further study. Accordingly, the
Commission agreed that these matters should continue to be studied by th
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