CXS 154-1985 全玉米粉标准（2019版）

1CodexStandard154-1985Adopted1985.Revision1995.STANDARDFORWHOLEMAIZE(CORN)MEALCODEXSTAN154-19851.SCOPE1.1Thisstandardappliestowholemaize(corn)mealfordirecthumanconsumptionpreparedfromkernelsofcommonmaize,ZeamaysL.,asdescribedinSection2.1.1.2Thisstandarddoesnotapplytodegermedmaize(corn)meal,enrichedmaize(corn)meal,maize(corn)flours,maize(corn)grits,quickgrits,hominygrits,self-risingmaize(corn)meals,boltedmaize(corn)meals,maize(corn)flakesandothermaize(corn)basedready-to-eatcereals,maize(corn)flakinggrits,andalkalinetreatedmaize(corn)products.1.3Thisstandarddoesnotapplytomaizemealsforuseasabrewingadjunct,tomaizemealsusedformanufacturingofstarchandanyindustrialuse,nortomaizemealforuseasananimalfeed.2.DESCRIPTIONWholemaize(corn)mealisthefoodpreparedfromfullymature,sound,ungerminated,wholekernelsofmaize,ZeamaysL.,byagrindingprocessinwhichtheentiregrainiscomminutedtoasuitabledegreeoffineness.Initspreparationcoarseparticlesofthegroundmaizekernelmaybeseparated,regroundandrecombinedwithallofthematerialfromwhichtheywereseparated.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1Qualityfactors–general3.1.1Wholemaizemealshallbesafeandsuitableforhumanconsumption.3.1.2Wholemaizemealshallbefreefromabnormalflavours,odours,andlivinginsects.3.1.3Wholemaizemealshallbefreefromfilth(impuritiesofanimalorigin,includingdeadinsects)inamountswhichmayrepresentahazardtohumanhealth.3.2Qualityfactors–specific3.2.1Moisturecontent15.0%m/mmaxLowermoisturelimitsshouldberequiredforcertaindestinationsinrelationtotheclimate,durationoftransportandstorage.GovernmentsacceptingtheStandardarerequestedtoindicateandjustifytherequirementsinforceintheircountry.4.CONTAMINANTS4.1HeavymetalsWholemaize(corn)mealshallbefreefromheavymetalsinamountswhichmayrepresentahazardtohumanhealth.4.2PesticideresiduesWholemaize(corn)mealshallcomplywiththosemaximumresiduelimitsestablishedbytheCodexAlimentariusCommissionforthiscommodity.4.3MycotoxinsWholemaize(corn)mealshallcomplywiththosemaximummycotoxinlimitsestablishedbytheCodexAlimentariusCommissionforthiscommodity.2CodexStandard154-19855.HYGIENE5.1ItisrecommendedthattheproductcoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheRecommendedInternationalCodeofPractice–GeneralPrinciplesofFoodHygiene(CAC/RCP1-1969)andotherCodesofPracticerecommendedbytheCodexAlimentariusCommissionwhicharerelevanttothisproduct.5.2Totheextentpossibleingoodmanufacturingpractice,theproductshallbefreefromobjectionablematter.5.3Whentestedbyappropriatemethodsofsamplingandexamination,theproduct:–shallbefreefrommicro-organismsinamountswhichmayrepresentahazardtohealth;–shallbefreefromparasiteswhichmayrepresentahazardtohealth;and–shallnotcontainanysubstanceoriginatingfrommicro-organismsinamountswhichmayrepresentahazardtohealth.6.PACKAGING6.1Wholemaize(corn)mealshallbepackagedincontainerswhichwillsafeguardthehygienic,nutritional,technological,andorganolepticqualitiesoftheproduct.6.2Thecontainers,includingpackagingmaterial,shallbemadeofsubstanceswhicharesafeandsuitablefortheirintendeduse.Theyshouldnotimpartanytoxicsubstanceorundesirableodourorflavourtotheproduct.6.3Whentheproductispackagedinsacks,thesemustbeclean,sturdyandstronglysewnorsealed.7.LABELLINGInadditiontotherequirementsoftheCodexGeneralStandardfortheLabellingofPrepackagedFoods(CODEXSTAN1-1985),thefollowingspecificprovisionsapply:7.1NameoftheproductThenameoftheproducttobeshownonthelabelshallbe“wholemaize(corn)meal”.7.2Labellingofnon-retailcontainersInformationfornon-retailcontainersshalleitherbegivenonthecontainerorinaccompanyingdocuments,exceptthatthenameoftheproduct,lotidentificationandthenameandaddressofthemanufacturerorpackershallappearonthecontainer.However,lotidentificationandthenameandaddressofthemanufacturerorpackermaybereplacedbyanidentificationmark,providedthatsuchamarkisclearlyidentifiablewiththeaccompanyingdocuments.8.METHODSOFANALYSISANDSAMPLINGSeerelevantCodextextsonmethodsofanalysisandsampling.3CodexStandard154-1985ANNEXANNEXInthoseinstanceswheremorethanonefactorlimitand/ormethodofanalysisisgivenwestronglyrecommendthatusersspecifytheappropriatelimitandmethodofanalysis.Factor/DescriptionLimitMethodofanalysisASHMAX:3.0%onadryweightbasisAOAC923.03ISO2171:1980ICCMethodNo.104/1(1990)PROTEINMIN:8%onadryweightbasisICC105/lMethodfortheDeterminationofCrudeProteininCerealsandCerealProductsforFoodandFeed(TypeI).Selenium/Coppercatalyst–or–ISO1871(1975)CRUDEFATMIN:3.1%onadryweightbasisAOAC945.38F;920.39CISO5986:1983GRANULARITY95%ormoreofthewholemaizemealshallpassthrougha1.70mmsieve–and–45%ormoreshallpassthrougha0.71mmsieve–and–35%orlessofthewholemaizemealshallpassthrougha0.212mmsieveAOAC965.22(TypeImethodwithsievespecificationsasinISO3310/l1982testsieve)