CXS 96-1981 熟腌火腿法典标准（2019版）

STANDARDFORCOOKEDCUREDHAMCXS96-1981Adopted1981.Revisedin1991,2014,2015.Amendedin2019.CXS96-198121.SCOPEThisstandardappliestoproductsdesignatedasCookedHampackagedinanysuitablepackagingmaterial.Itdoesnotapplytocookedhamproductswithcompositionalcharacteristicsdifferentfromthosespecified.TheseproductsshallbedesignatedwithaqualifyingstatementwhichdescribesthetruenatureinsuchawaythatitdoesnotmisledtheconsumerandthatitdoesnotleadtoconfusionwithproductscoveredbythisStandard.2.DESCRIPTIONTheproductshallbemadeofmeatfromthehindlegofapig-dividedtransverselyfromtheremainderofthesideatapointnotfurtheranteriorlythantheendofthehipbone.Allbonesanddetachedcartilage,tendonsandligamentsshallberemoved.Skinandfatmayormaynotberemoved.Themeatshallbecuredandmaybesmoked,spicedand/orflavoured.Theheattreatmenttowhichtheproducthasbeensubjectedandthetypeofcureandpackagingshallbesufficienttoensurethattheproductpresentsnopublichealthhazardandremainswholesomeundertheconditionsofstorage,transportandsale.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1EssentialIngredients-Uncuredham;-Brineconsistingofwaterandfood-gradesaltandsodiumorpotassiumnitrite.3.2OptionalIngredients-Sucrose,invertsugar,dextrose(glucose),lactose,maltose,glucosesyrup(includingcornsyrup),honey;-Spices,seasoningsandcondiments;-Watersoluble,aromatichydrolyzedprotein;-Foodgradegelatine.3.3EssentialQualityFactors3.3.1RawmaterialTheingredientsfromwhichtheproductispreparedshallbeofaqualitysuitableforhumanconsumptionandfreefromobjectionableodoursandflavours.3.3.2FinalproductTheproductshallbecleanandsubstantiallyfreefromstainingandcontaminationfromthecontainer.Themeatshallbeuniformlyandthoroughlycuredandtheproductshallbecapableofbeingsliced.3.4MeatContent-Averagepercentagemeat-proteinonfat-freebasis18.0%-Minimumpercentagemeat-proteinonfat-freebasis=16.5%(absoluteminimum)(Forcannedproductsthepercentageofmeat-proteiniscalculatedonthetotalcontentofthecanandcorrectedforgelatine,ifadded-seeSection8.1).4.FOODADDITIVESPreservativesandhumectantsusedinaccordancewithTables1and2oftheGeneralStandardforFoodAdditives(CXS192-1995)infoodcategory08.2.2“Heat-treatedprocessedmeat,poultry,andgameproductsinwholepiecesorcuts”anditsparentfoodcategoriesareacceptableforuseinfoodsconformingtothisStandard.OnlycertainTable3foodadditives(asindicatedinTable3)areacceptableforuseinfoodsconformingtothisStandard.UseofflavouringsubstancesshouldbeconsistentwiththeGuidelinesfortheUseofFlavourings(CXG66-2008).Section4.1oftheGeneralStandardforFoodAdditives(CXS192-1995),referringtotheconditionsapplyingtocarry-overoffoodadditivesfromingredientsandrawmaterialsintofoods,shallapply.CXS96-198135.CONTAMINANTSTheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsoftheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995).TheproductscoveredbythisStandardshallcomplywiththemaximumresiduelimitsforpesticidesand/orveterinarydrugsestablishedbytheCodexAlimentariusCommission.6.HYGIENEItisrecommendedthattheproductscoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969),theCodeofHygienicPracticeforMeat(CXC58-2004),theCodeofHygienicPracticeforLow-AcidandAcidifiedLow-AcidCannedFoods(CXC23-1979)andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPractice.TheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesandGuidelinesfortheEstablishmentandApplicationofMicrobiologicalCriteriaRelatedtoFoods(CXG21-1997).7.LABELLINGTheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985),thefollowingspecificprovisionsapply:7.1TheNameoftheFoodThenameofthefoodtobedeclaredonthelabelshallbeCookedHam.Thenameoftheproductshallinclude,asappropriate,thedesignation:-withskin-in/withnaturaljuice-Xaddedapplyingtogelatine,agar,alginatesorcarrageenan-smoked-smokingagentadded.Adeclarationthataccuratelydescribesthemethodofpreparation,processingorpresentationshallbegivensoastoappearsimultaneouslyvisiblewiththenameoftheproductifitsomissionwouldmisleadtheconsumer.7.2DateMarkingandStorageInstructionsForshelf-stableproductsthedateofminimumdurabilityshallbedeclaredbytheyear.Forproductswhicharenotshelf-stable,i.e.whichmaybeexpectednottokeepforatleast18monthsinnormalconditionsofstorageandsale,andwhicharepackagedinacontainerreadyforoffertotheconsumerorforcateringpurposes,thedateofminimumdurabilityshallbedeclaredbyday,monthandyear.Forproductswhicharenotshelf-stableandwhicharepackagedincontainersnotsolddirectlytotheconsumerorforcateringpurposes,adequatestorageanddistributioninstructionsshallbedeclared.7.3LabellingofNon-RetailContainersInformation,asappropriateneededforlabellingofretailcontainersisgiveneitheronthenon-retailcontainersorinaccompanyingdocumentsexceptthatthenameofthefood,datemarkingandstorageinstructions,lotidentificationandthenameandaddressofthemanufacturerorpackershallappearonthenon-retailcontainer.However,lotidentification,andthenameandaddressofthemanufacturerorpacker,maybereplacedbyanidentification