APPENDIX I: LIST OF PARTICIPANTS
APPENDIX II: DRAFT REVISED CODEX STANDARD FOR CANNED APPLESAUCE
APPENDIX III: DRAFT REVISED CODEX STANDARD FOR CANNED PEARS
APPENDIX IV: DRAFT CODEX STANDARD FOR KIMCHI
APPENDIX V: DRAFT CODEX STANDARD FOR CANNED BAMBOO SHOOTS
APPENDIX VI: RAFT CODEX STANDARD FOR PICKLED PRODUCTS
APPENDIX VII: PROPOSED DRAFT CODEX STANDARD FOR CANNED STONE FRUITS
APPENDIX VIII: PROPOSED DRAFT CODEX GUIDELINES FOR PACKING MEDIA FOR CANNED FRUITS
APPENDIX IX: PRIORITY LIST FOR THE REVISION AND STANDARDIZATION OF PROCESSED FRUITS AND VEGETABLES
LISTE DES PARTICIPANTS
LISTA
DE PARTICIPANTES
|
Chairperson of the Session: |
Mr. David Priester |
|
Président de la Session: |
Head, Standardization Section |
|
Presidente de la Reunion: |
Fruit and Vegetable Division |
|
| Agricultural Marketing Service |
| |
U. S. Department of Agriculture |
|
| Room 2069, South Building |
| |
1400 Independence Avenue, SW |
|
| Washington, DC 20250 |
| |
Tel: (202) 720-2185 |
|
| Fax: (202) 720-8871 |
| |
E-mail: [email protected] |
|
| |
| Vice-Chairperson: |
Ms. Shellee Anderson |
|
Vice-Président: |
FDA/CFSAN |
|
Vicepresidente: | HFS-366 |
| |
200 C Street, SW |
|
| Washington, DC 20204 |
| |
Tel: (202) 205-5023 |
|
| Fax: (202) 205-4422 |
| |
E-mail: [email protected] |
Mr.
Philip Corrigan
Veterinary Counsellor
Embassy of Australia
1601 Massachusetts
Avenue, NW
Washington, DC 20036
USA
Tel: (202) 797-3319
Fax: (202)
797-3037
E-mail: [email protected]
CAMEROON
CAMEROUN
CAMERÚN
Philippe
Ondo Ondo
Second Secretary
Embassy of Cameroon
2349 Massachusetts Ave.,
NW
Washington, DC 20008
USA
Tel: (202) 265-8290
Fax: (202) 387-3826
CANADA
CANADÁ
Dr.
Jim Standish (Head of Delegation)
Associate Director
Dairy Food and Vegetable
Division
Food Inspection Directorate
Canadian Food Inspection Agency
59
Camelot Drive
Nepean, Ontario KIA OY9
Tel: (613) 225-2342
Fax: (613)
228-6632
E-mail: [email protected]
Mr. Stephen Trueman
Canadian Association
of Importers and Exporters
1500 West Georgia Street, Suite 800
Vancouver,
BC V6G 2Z6
Tel: (604) 669-3741
Fax: (604) 669-9732
E-mail: [email protected]
CYPRUS
CHYPRE
CHIPRE
Dr.
Phrosso Hadjilucas
Food Scientist
Cyprus Standards Organization
Ministry
of Commerce, Industry & Tourism
Nicosia 1421
Tel: (357) 286-7173
Fax:
(357) 275-4103
E-mail: [email protected]
EGYPT
EGYPTE
EGIPTO
Dr.
Ahmed M. Khorshid
Agricultural Counselor
Agricultural Office
Embassy
of Egypt
3521 International Court, NW
Washington, DC 20008, USA
Tel:
(202) 966-2020
Fax: (202) 895-5493
E-mail: [email protected]
EL SALVADOR
Mr.
Ing. Luis Rafael Arevalo Castillo
Director
Dirección General de Sanidad
Vegetal y Animal del
Ministerio de Agricultura y Ganaderia
Final 1a Av.
Norte
13 Calle Oriente y Av. Manuel Gallardo
Nueva San Salvador
Tel:
288-5220
Fax: 228-9029
E-mail: [email protected]
FRANCE
FRANCIA
Mme
Claudine Muckensturm
Ministère de l’ Economie et des Finances,
DGCCRF
59,
Boulevard Vincent-Auriol
Télédoc 251
75703 Paris Cedex 13
Tel:
33-1- 44 97 24 37
Fax: 33-1- 44 97 30 39
E-mail: [email protected].
gouv.fr
Mr. Michel Biton
Centre technique de la conservation des produits
agricoles
44, rue d’Alesia
75682 Paris Cedex 14
Tel: 33-1-53 91
44 44
Fax: 33-1-53 91 44 00
E-mail: [email protected]
Mr. Nicolas Cormouls-Houles
S.A.
Menguy’s
83-85, rue Bourrassol
31300 Toulouse
Tel: 05 62 48 50 50
Fax:
05 61 42 15 55
Mme. Roseline Lecourt
Chargée de mission
Direction
Générale de la Concurrence
de la Consommation et de la Repression
des fraudes
59, Boulevard Vincent-Auriol, Télédoc 051
75703
Paris Cedex 13
Tel: 33 1 44 97 34 70
Fax: 33 1 44 97 30 37
E-mail: [email protected].
gouv.fr
Mr. Vincent Truelle
F.I.A.C (Fédération Française
des
Industries d’Aliments Conservés)
44, rue d’Alesia
75682
Paris Cedex 14
Tel: 33-1-53 91 44 44
Fax: 33-1-53 91 44 70
E-mail: [email protected]
GUINEA,
REPUBLIC OF
GUINÉE, RÉPUBLIQUE DE
GUINEA, REPÚBLICA
DE
Mme. Dieng Housseynatou
Chef
Section Assistance aux Entreprises
Ministère
Industrie Commerce et DME
Institut Natíonal de Normalisation et de Méthologie
Tel:
225.412816
HUNGARY
HONGRIE
HUNGRÍA
Mrs.
Maria Sos
Chairman of Working Party
Processed Fruits and Vegetables
FAO/WHO
Codex Alimentarius Hungarian
National Committee
Campden and Chorleywood
Food Industry
Development Institute Hungary
1097 Budapest
Ken u. 5. “c”
Building
Tel: 36-1-347-4070
Fax: 36-1-347-4080
E-mail: [email protected]
Mr.
Jozsef Galambos
Hungarian Canned Food Producers Trade
Association Secretary
1012
Budapest
Kuny Domonkos u. 13-15
Tel: 36-1-202-5586
Fax: 36-1-355-5057
E-mail:
[email protected]
INDONESIA
INDONÉSIE
Mr. Harmen
Sembiring
Industry and Trade Attaché
Embassy of Indonesia
2020
Massachusetts Avenue, NW
Washington, DC 20036
Tel: (202) 775-5350
Fax:
(202) 775-5354
E-mail: [email protected]
Mr. Sumiyono
Embassy
of Indonesia
2020 Massachusetts Avenue, NW
Washington, DC 20036
Tel:
(202) 775-5254
Fax: (202) 775-5354
ITALY
ITALIE
ITALIA
Mr.
Ciro Impagnatiello
Ministero delle Politiche Agricole e Forestali
Italian
Codex Committee
Via XX Settembre, 20 I - 00187 Roma
Tel: 39-6-46656511
Fax:
39-6- 4880273
E-mail: [email protected]
JAPAN
JAPON
JAPÓN
Mr.
Seiichiro Oyama
Director of International Standards and
Standards and Labelling
Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry &
Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku, Tokyo
Tel: 81-3- 3501-4094
Fax:
81-3-3502-0438
E-mail: [email protected]
Mr. Hiroyuki Okuda
Section
Chief
Standards and Labelling Division
Food and Marketing Bureau
Ministry
of Agriculture, Forestry & Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku,Tokyo
Tel:
81-3-3501-4094
Fax: 81-3-3502-0438
E-mail: [email protected]
Mr.
Masayuki Chiku
Technical Adviser
The Japan Soysause Inspection Institute
No.
11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel: 81-3-3666-3286
Fax:
81-3-3667-2216
E-mail: [email protected]
Mr. Yoshio Hirose
Technical
Adviser
The Japan Soysause Inspection Institute
No. 11-3 Koami-Cho
Nihonbashi,
Chuo-Ku
Tokyo
Tel: 81-3-3666-3286
Fax: 81-3-3667-2216
E-mail: [email protected]
Mr.
Tomoyuki Oguri
Technical Adviser
The Japan Soysause Inspection Institute
No.
11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel: 81-3-5521-5870
Fax:
81-3-5521-5899
Mr. Hideo Tanaka
Director
Operation Management
The Japan
Soysause Inspection Institute
No. 11-3 Koami-Cho
Nihonbashi, Chuo-Ku
Tokyo
Tel:
81-3-3669-5840
Fax: 81-3-3669-2216
E-mail: [email protected]
KOREA,
REPUBLIC OF
CORÉE, RÉPUBLIQUE DE
COREA, REPÚBLICA
DE
Dr. Lee Soo Hwa
Agricultural Counselor
Embassy of the Republic
of Korea
2450 Massachusetts Avenue, NW
Washington, DC 20008, USA
Tel:
(202) 939-5673
Fax: (202) 387-0402
E-mail: [email protected]
Mr. Young-Hwan
Song
Director
Vegetable & Special Crops Division
Ministry of Agriculture
& Forestry
Tel: 82-2-504-9422~4
82-2-500-2683~4
Fax: 82-2-507-5 3
1 0
E-mail: [email protected]
Mr. Sung-Geun Jo
Food Industry Division
Ministry
of Agriculture & Forestry
Tel: 82-2-504-9417~8
82-2-500-2677~8
Fax:
82-2-503-7905
E-mail: [email protected]
Ms. Yoo-Kyung Lee
Researcher, Korea
Food Research Institute
Quality Assessment & Standardization Div.
Standard
Research Team
San 46-1
Baekhyun-Dong, Bundang-Ku
Songnam-Si, Kyonggi-Do
463-420
Tel: 82-31-780-9158
Fax: 82-31-780-9264
E-mail: [email protected]
Dr.
Bog-Im Gil
Professional Engineer
Korea Food Research Institute
Quality
Assessment & Standardization Div.
Standard Research Team
San 46-1
Baekhyun-Dong,
Bundang-Ku
Songnam-Si, Kyonggi-Do 463-420
Tel: 82-31-780-9156
Fax: 82-31-780-9264
E-mail:
[email protected]
Mr. Myoung-Ho Kim
Leader of Standard Research Team
Korea
Food Research Institute
Quality Assessment & Standardization Div.
Standard
Research Team
San 46-1
Baekhyun-Dong, Bundang-Ku
Songnam-Si, Kyonggi-Do
463-420
Tel: 82-31-780-9291
Fax: 82-31-780-9264
E-mail: [email protected]
Dr.
Jong Kyu Kim
Professor of Applied Microbiology
College of Natural Resources
Yeungnam
University
Kyongsangbuk - Do 712-749
Tel: 82-53- 810-2393
Fax: 82-53-
811-4319
E-mail: [email protected]
Dr. Seong-Il Lim
Researcher
Korea
Food Research Institute
Food Biotechnology Division
San 46-1
Baekhyun-Dong,
Bundang-Ku
Songnam-Si, Kyonggi-Do 463-420
Tel: 82-31-780-9277
Fax: 82-31-780-9265
E-mail:
[email protected]
MADAGASCAR
Ms. Olga Ratsiraka
Economic & Commercial
Counselor
Embassy of Madagascar
2376 Massachusetts Ave.
Washington, DC
USA
Tel:
(202) 265-5595
E-mail: [email protected]
MALAYSIA
MALAISIE
MALASIA
Dr.
Noraini Mohd Khalid
Senior Research Officer
Food Technology Centre
Malaysian
Agricultural Research & Development
Institute (MARDI)
P.O. Box 12301
50774
Kuala Lumpur
Tel: 60-3-894-37722
Fax: 60-3-894-22906
E-mail: [email protected]
Mr.
S. Harith
Minister-Counsellor (Economics)
Embassy of Malaysia
2407 California
St., NW
Washington, DC 20008, USA
Tel: (202) 328-2785
Fax: (202) 332-8914
E-mail:
[email protected]
Mr. C.S. Chung
Federation of Malaysian Manufacturers
Kuala
Lumpur
Tel: 60-5-526-3116
Fax: 60-5-5263118
NIGERIA
NIGÉRIA
Prof.
Tseaa Shambe
Director-General
Standards Organization of Nigeria
1st Phase,
9th Floor
Lagos
Tel: 234-1-2696176-9
Fax: 234-1-2696176, (2696178)
E-mail:
[email protected]
POLAND
POLOGNE
POLONIA
Ms.
Marzena Wodka
Assistant
Agricultural and Food Quality Inspection
32/34
Zurawia Street
00-515 Warsaw
Tel: 48-22-621-6421 ext. 326
Fax: 48-22-621-
4858
E-mail: [email protected]
SPAIN
ESPAGNE
ESPAÑA
Ms.
Elisa Revilla Garcia
Jefe de Area de la Sub. General Plantificación
Alimentaria
D.G.
Alimentación
Ministerio de Agricultura, Pesca y Alimentación
Paseo
de Infanta Isabel 1
28071 Madrid
Tel: 34-91-3474596
Fax: 34-91-3475728
E-mail:
[email protected]
SWITZERLAND
SUISSE
SUIZA
Ms.
Awilo Ochieng Pernet (Head of Delegation)
Codex Alimentarius, International
Standards Unit
Swiss Federal Office of Public Health
CH-3003 Bern
Tel:
41 31 322 00 41
Fax: 41 31 322 95 74
E-mail: [email protected]
Ms.
Helen Falco
Regulatory Affairs
Nestec Ltd.
Avenue Nestlé 55
CH-1800
Vevey
Tel: 41-21-924-4213
Fax: 41-21-924-4547
E-mail: [email protected]
THAILAND
THAÏLANDE
TAILANDIA
Dr.
Saipin Maneepun (Head of Delegation)
Director of the Institute of
Food Research
and Product Development
Kasetsart University
Ministry of University Affairs
50
Phaholytrin Rd, Chatuchak
Bangkok 10900
Tel: 66-2-579-5551
Fax: 66-2-561-1970
E-mail:
[email protected]
Mr. Charun Pornkuntham
Center of Export Inspection &
Certification
for Agricultural Products
Department of Agriculture
Ministry of Agriculture
and Cooperatives
50 Phaholytrin Rd., Chatuchak
Bangkok 10900
Tel: 66-2-579-8602
Fax:
33-2-561-5034
E-mail: [email protected]
Mr. Sarit Sanpha-asa
Trade Technical
Officer
Department of Foreign Trade
Ministry of Commerce
44/100 Nonthaburi-Sanambinnan
Rd.
Bangkrasor, Nonthaburi 11000
Tel: 66-2-547-4803
Fax: 66-2-547-4802
Ms.
Samana Krisanathevin
First Secretary
Royal Thai Embassy
1024 Wisconsin
Avenue, NW
Suite 401
Washington, DC 20007 USA
Tel: (202) 944-3600
Fax:
(202) 298-4787
E-mail: [email protected]
Ms. Oratai Silapanapaporn
Thai
Industrial Standards Institute
Rama VI Rd., Rathathewi
Bangkok 10400
Tel:
66-2 -202-3444
Fax: 66-2- 248-7987
E-mail: [email protected]
Ms. Malinee
Subvanich
Secretary General
Thai Food Processors Association
170/22 9th
Floor Ocean Tower 1 Bldg.
New-Rahadapisek Road, Klongtoey
Bangkok 10110
Tel:
66-2- 261-2684 6, 261 2995
Fax: 66-2- 261-2996 7
E-mail: [email protected]
Ms.
Anurat Tiamtan
Vice-President & Chairman of Pineapple Packers
Thai Food
Processors’ Association
173/22 9th floor Ocean Tower 1 Bldg.
New Ratchadapisek
Rd., Klongtoey
Bangkok 10110
Tel: 66-2-261-2684-6,261-2995
Fax: 66-2-261-2996-7
E-mail:
[email protected]
Mrs. Linda Pleanprasert
Assistance Technical Manager
Thai
Food Processors’ Association
173/22 9th floor Ocean Tower 1 Bldg.
New
Ratchadapisek Rd., Klongtoey
Bangkok 10110
Tel: 66-2-261-2995, 261-2684-6
Fax:
66-2-261-2996-7
E-mail: [email protected]
Mr. Prakarn Virakul
Minister
Counselor
Office of Agricultural Affairs
Royal Thai Embassy
1024 Wisconsin
Ave., NW
Washington, DC 20007
USA
Tel: (202) 338-1543
Fax: (202) 338-1549
TUNISIA
TUNISIE
TÚNEZ
Mr.
Meftah Amara
Directeur Géneral des Industries Alimentaires
Ministère
de l’ Industrie
Montplaisir
Rue 8001
Tunis
Tel: (216) -1-289-562
Fax:
(216)-1-789-159
Mr. Bouali Saaidia
Directeur Géneral
Centre Technique
de l’Agro Alimentaire
12, Rue de l’Usine Z.I.
Charguia II. 2035
Tunis
Tel:
(216)-1-705-261
Fax: (216)-1-706-513
E-mail: [email protected]
TURKEY
TURQUIE
TURQUÍA
Ms.
Belkas Gursel Aksoy
Engineer
Republic of Turkey Office of the Prime Minister
Undersecretariat
for Foreign Trade
Inonu Bulvar, Emek, 06510
Ankara
Tel: 90-312-212-8800/(ext.)2489
Fax:
90-312-212-8767
E-mail: [email protected]
UNITED KINGDOM
ROYAUME-UNI
REINO
UNIDO
Dr. Mark Woolfe
Head of Food Composition Branch D
Food Labelling,
Standards & Consumer Protection
Division
Food Standards Agency
Room
317, P.O. Box 31037
Ergon House
17 Smith Square
London SWIP 3WG
Tel:
20-7238-6168
Fax: 20-7238-5782
E-mail: [email protected]
Dr.
Michelle McQuillan
Senior Scientific Officer
Food Labelling, Standards &
Consumer Protection
Division
Food Standards Agency
Room 323, P.O. Box
31037
Ergon House
17 Smith Square
London SWIP 3WG
Tel: 20-233-6181
Fax:
20-723-85782
[email protected]
UNITED STATES
OF AMERICA
ETATS-UNIS D’AMÉRIQUE
ESTADOS UNIDOS
DE AMÉRICA
Mr. Richard B. Boyd
Senior Marketing Specialist
Processed
Products Branch
Fruit and Vegetable Programs
Agricultural Marketing Service
U.S.
Department of Agriculture
1400 Independence Avenue, SW
Mail Stop 0247
Room
0726-South Building
Washington, DC 20250
Tel: (202) 720-5021
Fax: (202)
690-1527
E-mail: [email protected]
Mr. Charles W. Cooper
Director
International
Activities Staff
U.S. Food and Drug Administration
Center for Food Safety
and Applied Nutrition
200 C Street, SW, (HFS-585)
Washington, DC 20204
Tel:
(202) 205-5042
Fax: (202) 401-7739
E-mail: [email protected]
Ms. Peggy
Rochette
Director of International Affairs
National Food Processors Association
1350
I Street, NW, Suite 300
Washington, DC 20005
Tel: (202) 639-5921
Fax:
(202) 639-5991
E-mail: [email protected]
Mr. Michael Jantschke
Senior
Scientist, Microbiology
National Food Processors Association Dublin
Laboratory
6363
Clark Avenue
Dublin, CA 94568
Tel: (925) 551-4251
Fax: (925) 833-8795
E-mail:
[email protected]
Mr. Randy McNeal
Quality Assurance Director
Dole
Food Company, Inc.
One Dole Drive
Westlake Village, CA 91362-7300
Tel:
(818) 874-4935
Fax. (818) 874-4804
E-mail: [email protected]
Ms.
Chere L. Shorter
Marketing Specialist
Processed Products Branch
Fruit
and Vegetable Programs
Agricultural Marketing Service
U.S. Department of
Agriculture
1400 Independence Avenue, SW
Mail Stop 0247
Room 0726-South
Building
Washington, DC 20250
Tel: (202) 720-5021
Fax: (202) 690-1527
E-mail:
[email protected]
Ms. Felicia Satchell
Deputy Director
Division of
Standards & Labeling Requirements
Office of Nutritional Products, Labeling
& Dietary
Supplements
Center for Food Safety & Applied Nutrition
(HFS-820)
US
Food & Drug Administration
200 C Street, SW
Washington, DC 20204
Tel:
(202) 205-5099
E-mail: [email protected]
Mr. Richard E. Peterson
Inspector
Processed
Products Branch
Fruit and Vegetable Programs
Agricultural Marketing Service
U.S.
Department of Agriculture
1400 Independence Avenue, SW
Mail Stop 0247
Room
0726-South Building
Washington, DC 20250
Tel: (202) 720-5021
Fax: (202)
690-1527
Ms. Jane W. Ho
Food Technologist
Science and Technology
Agricultural
Marketing Service
U.S. Department of Agriculture
P.O. Box 96456
Washington,
DC 20090
Tel.: (202) 720-0042
Fax: (202) 720-4631
E-mail: [email protected]
Dr.
Dennis M. Keefe
U.S. Food and Drug Administration
Center for Food Safety
and Applied Nutrition
200 C Street, SW, (HFS-200)
Washington, DC 20204
Tel:
(202) 418-3113
Fax: (202) 418-3131
E-mail: [email protected]
VENEZUELA
Ing.
Sonia Aguilar
Ingeniero Sanitario III
Dirección de Higiene de los
Alimentos
Edif. Sur, Ala Oeste, Piso 3 Oficina
313 del Centro Simon Bolivar,
Silencio
Caracas
Tel: 4834066
E-mail: [email protected]
[email protected]
INTERNATIONAL
ORGANIZATIONS
ORGANIZATIONS INTERNATIONALES
ORGANIZACIONES
INTERNACIONALES
COUNCIL OF THE MINISTERS OF
THE EUROPEAN
UNION
Mr. Klavs Skovsholm
Council of the European Union
General Secretariat
175,
rue de la Loi
B-1048 Bruxelles
Belgium
Tel: 32 2 285.83.79
Fax: 32
2 285.79.28
E-mail: [email protected]
EUROPEAN COMMUNITY
Ms.
Maryse Coutsouradis
Attaché (Agriculture)
European Union
Delegation
of the European Commission
In Washington D.C.
2300 M Street, NW
Washington,
DC 20037
USA
Tel: (202) 862-9535/862-9533
Fax: (202) 429-1766
E-mail:
[email protected]
WORLD PROCESSING TOMATO COUNCIL
Mr.
Bernard Bieche
Secretary General
Head office WPTC
27, Avenue de l’Arrousaire
B.P
235
84010 Avignon Cedex 1
France
Tel: 33-4-90-861695
Fax: 33-4-90-270658
E-mail:
[email protected]
JOINT FAO/WHO SECRETARIAT
Mr. David Byron
Food
Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture
Organization
Viale delle Terme di Caracalla
00100 Rome
Italy
Tel:
39-06-5705-4419
Fax: 39-06-5705-4593
E-mail: [email protected]
Ms. Gracia
Brisco López
Food Standards Officer
Joint FAO/WHO Food Standards
Programme
Food and Agriculture Organization
Viale delle Terme di Caracalla
00100
Rome, Italy
Tel: 39-06-5705-2700
Fax: 39-06-5705-4593
E-mail: [email protected]
U.S. SECRETARIAT
Mr. Patrick Clerkin
Associate U.S. Manager for Codex
U.S.
Codex Office
U.S. Department of Agriculture
Food Safety and Inspection Service
1400
Independence Avenue, SW
Room 4861, South Building
Washington, DC 20250
Tel:
(202) 690-4042
Fax: (202) 720-3157
E-mail: [email protected]
Ms.
Ellen Matten
Staff Officer
U.S. Codex Office
U.S. Department of Agriculture
Food
Safety and Inspection Service
1400 Independence Avenue, SW
Room 4861, South
Building
Washington, DC 20250
Tel: (202) 720-4063
Fax: (202) 720-3157
E-mail:
[email protected]
Ms. Edith Kennard
Staff Officer, U.S. Codex Office
U.S.
Department of Agriculture
Food Safety and Inspection Service
1400 Independence
Avenue, SW
Room 4861, South Building
Washington, DC 20250
Tel: (202)
720-5261
Fax: (202) 720-3157
E-mail: [email protected]
Ms. Julie
Heil
U.S. Codex Office
U.S. Department of Agriculture
Food Safety and
Inspection Service
1400 Independence Avenue, SW
Room 4861, South Building
Washington,
DC 20250
Tel: (202) 690-1660
Fax: (202) 720-3157
E-mail: [email protected]
Ms.
Mary Harris
Planning Staff
U.S. Department of Agriculture
Food Safety
and Inspection Service
1400 Independence Avenue, SW
Mail Stop 405, Aerospace
Building
Washington, DC 20250
Tel: (202) 690-6497
Fax: (202) 690-5000
E-mail:
[email protected]
Ms. Kathleen Barrett
Planning Staff
U.S. Department
of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue,
SW
Mail Stop 405, Aerospace Building
Washington, DC 20250
Tel: (202)
690-6644
Fax: (202) 690-5000
E-mail: [email protected]
Ms. Sally
Fernandez
Planning Staff
U.S. Department of Agriculture
1400 Independence
Avenue, SW
Mail Stop 405, Aerospace Building
Washington, DC 20250
Tel:
(202) 690-6524
Fax: (202) 690-5000
E-mail: [email protected]
Carmen
Torrent
Program Analyst, International Policy Division
U.S. Department of
Agriculture
Food Safety and Inspection Service
1400 Independence Ave., SW
Room
4438, South Building
Washington, DC 20250
Tel: (202) 720-6465
Fax: (202)
720-7990
E-mail: [email protected]
SPECIAL GUESTS
Mr. Thomas
J. Billy
Administrator
Food Safety and Inspection Service
U.S. Department
of Agriculture
300 Jefferson Drive, SW
Room 311-Jamie Lee Whitten Building
Washington,
DC 20250
Tel: (202) 720-7025
Fax: (202) 690-0550
E-mail: [email protected]
Dr.
F. Edward Scarbrough
U.S. Manager for Codex
U.S. Codex Office
U.S. Department
of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue,
SW
Room 4861-South Building
Washington, DC 20250
Tel: (202) 720-2057
Fax:
(202) 720-3157
E-mail: [email protected]
Mr. Robert V. Conover
Attorney
at Law
11 N. Wisconsin St.
P.O. Box 260
Elkhorn, WI 53121-0260
Tel:
(262) 723-3220
Fax: (262) 723-5091
E-mail: [email protected]
Dr.
Anthony Hepton
Vice President
Dole Food Company, Inc.
2795 Lindero Canyon
Rd
Westlake Village, CA 91362-4013
Tel: (818) 874-4935
Fax: (818) 874-4804
(Advanced to Step 8)
1. SCOPE
This Standard applies to Canned Applesauce as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned applesauce is the comminuted or chopped product:
(a) prepared from washed, clean apples, conforming to the characteristics of the fruit of Malus domesticus Borkhausen which may have been peeled and which after trimming are sound;2.2 STYLES(b) prepared with or without other permitted ingredients as described in Section 3.1.2; and
(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.
2.2.1 Sweetened - with sugars and/or other carbohydrate sweeteners such as honey; not less than 16.5% total soluble solids (16.5° Brix).
2.2.2 Unsweetened - without added sweeteners; not less than 9% total soluble solids (9.0° Brix).
2.2.3 Other Styles:
Any other presentation of the product should be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in this standard;3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
(b) meets all other requirements of the standard, as applicable; and
(c) is adequately described on the label to avoid confusing or misleading the consumer.
3.1 COMPOSITION
3.1.1 Basic Ingredients
Apples as defined in Section 2.1(a).
3.1.2 Other Permitted Ingredients
(a) water;3.2 QUALITY CRITERIA(b) salt (sodium chloride);
(c) sugars as defined in the Codex Alimentarius and/or other carbohydrate sweeteners such as honey;
(d) spices.
3.2.1 Colour, Texture and Flavour
Applesauce shall have normal flavour, odour and colour and shall possess texture characteristic of the product. The number, size, and prominence of defects (such as seeds or particles thereof, peel, carpel tissue, bruised apple particles, dark particles, and any other extraneous material of like nature) should not seriously affect the appearance or the eating quality of the product. Any container that fails to meet one or more of the applicable quality requirements, or total solids requirements as set out in Section 2.2 should be considered as a “defective”.
3.3 LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements for total solids in Section 2.2, and the quality criteria in Section 3.2, when the number of “defectives” does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).
| 4.
FOOD ADDITIVES | |||
|
| |
| |
| No. |
Name of food additive |
Maximum Level | |
|
| |
| |
| 4.1
ACIDIFYING AGENTS | |||
|
| |
| |
| |
296 | Malic acid |
Limited by GMP |
|
| 330 |
Citric acid | Limited by GMP |
| |
| | |
| 4.2 ANTIOXIDANTS | |||
| |
| | |
| |
300 | Ascorbic acid |
Limited by GMP (singly or in combination) |
|
| 315 |
Erythorbic Acid | |
| |
| | |
| 4.3 FLAVOURINGS | |||
| |
| | |
| |
Natural and artificial flavours except | Limited by GMP | |
5.1 HEAVY METALS
The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.
5.2 PESTICIDE RESIDUES
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.7. LABELLINGb) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7.1 Canned applesauce shall be labelled in accordance with the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985, Rev. 2-1999).
7.2 THE NAME OF THE PRODUCT
7.2.1 The name of the product shall be “Applesauce”.
7.2.2 If the product has been sweetened in accordance with the provisions of Section 2.2.1, the name of the product shall be accompanied by the designation “Sweetened” in close proximity to the name of the food.
7.2.3 If the product has not been sweetened and conforms with the requirements of Section 2.2.2, the designation “Unsweetened” may be used in close proximity to the name of the food.
7.2.4 The name of the product shall be accompanied in close proximity by a declaration of any seasoning or flavouring which characterizes the product, e.g., “with x” as appropriate.
7.2.5 If the product is produced in accordance with the provisions for other styles in Section 2.2.3, the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.
7.3 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturers, packers or distributors, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
8. WEIGHTS AND MEASURES
8.1 FILL OF CONTAINER
8.1.1 Minimum Fill
The container should be well filled with applesauce and the product should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.
8.1.2 Classification of “Defectives”
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section 8.1.1 should be considered a “defective”.
8.1.3 Lot Acceptance
A lot should be considered as meeting the requirement of section 8.1.1 when the number of “defectives”, as defined in section 8.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5).]
9 METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
(Advanced to Step 8)
1. SCOPE
This Standard applies to Canned Pears as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned pears is the product:
(a) prepared from pears of proper maturity of commercial canning varieties conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis, which pears are peeled, cored, and stemmed, except that whole may not need to be peeled, cored, or stemmed and half pears may not need to be peeled;2.2 STYLES(b) packed with water or other suitable liquid packing medium and may be packed with seasonings or other flavouring ingredients; and
(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.
2.2.1 Whole - peeled or unpeeled, with cores removed or left in.
Halves - peeled or unpeeled, with stems and cores removed, and cut into two approximately equal parts.
Quarters - peeled and cut into four approximately equal parts.
Sliced - peeled and cut into wedge-shaped sectors.
Diced - peeled and cut into cube-like parts.
Pieces or Irregular Pieces - peeled and comprising irregular shapes and sizes.
2.2.2 Other Styles
Any other presentation of the product should be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in the standard and;3. ESSENTIAL COMPOSITION AND QUALITY FACTORS(b) meets all relevant requirements of the standard, including requirements relating to limitations on defects, drained weight, and any other requirements in the standard which are applicable to that style in the standard which most closely resembles the style or styles intended to be provided for under this provision.
(c) is adequately described on the label to avoid confusing or misleading the consumer.
3.1 COMPOSITION
3.1.1 Basic Ingredients
Pears as defined in Section 2.1(a) and liquid packing medium appropriate to the product.
3.2 PACKING MEDIA
In accordance with the Codex Guidelines on Packing Media for Canned Fruit (under development)
3.3 OTHER PERMITTED INGREDIENTS
(a) spices, spice oils, mint; and
(b) lemon juice (single strength or concentrated) added as an acidulant or flavour enhancer.
3.4 QUALITY CRITERIA
3.4.1 Colour, Texture and Flavour
Canned pears shall have normal flavour, odour and colour (except for coloured pears permitted in Section 4.2) and shall possess texture characteristic of the product. A slight pink discoloration should not be regarded as a defective.
3.4.2 Uniformity of Size
Whole, Halves, Quarters - in 95 percent by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the broken pieces are reassembled to approximate a single unit of the appropriate style.
3.4.3 Defects and allowances
The product should be substantially free from defects such as harmless plant material, peel (in peeled styles), core material, blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations:
|
Defects |
Maximum limits |
|
| |
| (a) Blemished and trimmed pear units |
(i) Total, 30% by count; or 3 units per |
|
| container when count is less
than 10; |
|
(Blemished units with surface discoloration |
provided the sample average is no more |
|
and spots that definitely contrast with the |
than 30%; |
|
overall colour and which may penetrate |
|
| into
the flesh, such as bruises, scab, and |
- but limited to - |
|
dark discoloration. Trimmed units that |
|
| have
deep gouges, whether due to physical |
(ii) 20% by count blemished; or 2 units |
|
trimming or other means, and which |
per container when count is less than 10; |
|
definitely detract from the appearance; |
provided the sample average is no more |
|
trimmed units are considered defects only |
than 20% for blemished. |
|
in whole, halved, and quartered styles). |
|
| |
|
| (b)
Broken | |
| |
|
| (In
Whole, Halves, and Quartered Styles |
20% by count; or 2 units per container |
|
only - a unit severed in two or more parts |
when count is less than 10; provided the |
|
should be considered as one unit when |
sample average is no more than 10%. |
|
reassembled to the approximate size and |
|
| shape
of an average unit in the container) |
|
| |
|
| (c)
Core material (Average) | 3 units
per kg of total contents. |
|
| |
| (Except in “Whole-Not Cored”
Styles) | |
| Consisting of the seed cell, whether
loose | |
| or attached, with or without seeds. For
the | |
| purposes of calculating the defects |
|
| allowance,
all pieces of a core in the | |
| sample should be aggregated
and pieces | |
| totalling approximately one-half of a
core | |
| should be counted as one unit |
|
| |
|
| (d)
Peel (Average) | 10 cm2
(10 sq. cm.) aggregate area per kg |
|
| of total contents. |
| (Except in “Unpeeled”
Styles) (Peel that | |
| adheres to pear flesh
or is found loose in | |
| the container) |
|
| |
|
| (e)
Harmless plant material: | 1 piece
per 3 kg of total contents (in |
|
| styles in which the stem
is customarily |
|
(i) Stems or stalks | removed) |
| |
|
| (ii)
Leaf (or similar vegetable material) |
2 cm2 per kg of total contents |
|
| |
| (f) Seeds (Average) |
8 per kg of total contents |
|
| |
| (Except in “Whole-Not-Cored”
Styles) | |
| (Any one pear seed or the equivalent
in | |
| pieces of one seed that are not included
in | |
| core material) |
|
A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.4 (except those based on sample average) should be considered a “defective”.
3.6 LOT ACCEPTANCE
A lot will be considered as meeting the applicable quality requirements referred to in Section 3.4 when:
(a) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.4, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5); and
(b) the requirements of Section 3.4, which are based on sample average, are complied with.
|
4. FOOD ADDITIVES | |||
|
| |
| |
| No |
Name of food additive |
Maximum level | |
|
| |
| |
| 4.1
ACIDIFYING AGENTS | |||
|
| |
| |
| |
330 | Citric Acid |
Limited by GMP |
|
| 296 |
Malic Acid | Limited by GMP |
| |
334 | L-Tartaric Acid |
1300 mg/kg |
|
| 270 |
Lactic Acid | Limited by GMP |
| |
| | |
| 4.2 COLOURS (PERMITTED ONLY IN SPECIAL
HOLIDAY PACKS) | |||
|
| 123 |
Amaranth | |
| |
129 | Allura Red AC |
(200 mg/kg of the final product singly |
|
| 143 |
Fast Green FCF | or in combination) |
| |
124 | Ponceau 4R |
|
| |
102 | Tartrazine |
|
| |
| | |
| 4.3 FLAVOURINGS | |||
| |
Natural and Artificial Flavours, | Limited by GMP | |
5.1 HEAVY METALS
The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.
5.2 PESTICIDE RESIDUES
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
(a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
(b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
7.1. Canned pears shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 2-1999).
7.2 THE NAME OF THE PRODUCT
7.2.1 The name of the product shall be “Pears”.
7.2.2 When pears are artificially coloured, the declaration should be made as part of the name or in close proximity to the name, including the characterizing colour, e.g. “Pears - Artificially coloured Green”.
7.2.3 As part of the name or in close proximity to the name, any flavouring which characterizes the product should be declared, e.g. “With-X-”, where appropriate.
7.2.4 The style, as appropriate, shall be declared as a part of the name or in close proximity to the name:
“Whole” (when peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be.7.2.5 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.2), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.“Whole Unpeeled” (when not peeled and not cored); and additionally “Stemmed” or “Unstemmed”, as the case may be.
“Whole - Cored” (when peeled and cored).
“Whole Unpeeled - Cored” (when not peeled but cored).
“Halves” (when peeled).
“Halves Unpeeled” (when not peeled).
“Quarters” or “Quartered”.
“Slices” or “Sliced”.
“Dice” or “Diced” or “Cubes”.
“Pieces” or “Irregular Pieces”.
7.2.6 The name of the product may include the varietal type.
7.3 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer, packer or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.
8. WEIGHTS AND MEASURES
8.1 FILL OF CONTAINER
8.1.1 Minimum Fill
The container should be well filled with fruit and the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold when completely filled.
8.1.2 Classification of “Defectives”
A container that fails to meet the requirement for minimum fill (90 percent container capacity) of Section 8.1.1 should be considered a “defective”.
8.1.3 Lot Acceptance
A lot will be considered as meeting the requirement of Section 8.1.1 when the number of “defectives”, as defined in Section 8.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).
8.2 MINIMUM DRAINED WEIGHT
8.2.1 The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled.[39]
|
Whole Style | 50% |
| Halves, Quarters, Slices,
Pieces | 53% |
| Diced |
56% |
9. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
(Advanced to Step 8)
1. SCOPE
This standard covers the product known as kimchi which is prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation.
2. DESCRIPTION
2.1 PRODUCTS DEFINITION
Kimchi is the product:
(a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with fresh water, and drained to remove excess water; they may or may not be cut into suitable sized pieces/parts;2.2 STYLES(b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be chopped, sliced and broken into pieces; and
(c) fermented before or after being packaged into appropriate containers to ensure the proper ripening and preservation of the product by lactic acid production at low temperatures.
The product should be presented in one of the following styles:
| (a) |
Whole: | whole Chinese cabbage; |
| (b) |
Halves: | Chinese cabbages divided
lengthwise into halves; |
|
(c) | Quarters: |
Chinese cabbages divided lengthwise into quarters; and |
| (d) |
Slices or Chips: | Chinese cabbage
leaves cut into pieces of 1~6 cm in length and width |
3.1 COMPOSITION
3.1.1 Basic Ingredients
(a) Chinese cabbages and the seasoning mixture as described in Section 2;
(b) salt (sodium chloride).
3.1.2 Other Permitted Ingredients
(a) fruits;
(b) vegetables other than those described in Section 2;
(c) sesame seeds;
(d) nuts;
(e) sugars (carbohydrate sweeteners);
(f) salted and fermented seafood;
(g) glutinous rice paste;
(h) wheat flour paste.
3.1.3 Other Composition
|
(a) Total acidity (as lactic acid) |
not more than 1.0% m/m |
|
(b) Salt (sodium chloride) content |
1.0~4.0% m/m |
|
(c) Mineral impurities | not
more than 0.03% m/m |
Kimchi shall have normal flavour, odour and colour and possess texture characteristic of the product.
3.2.1 Other Quality Criteria
a) Colour: The product should have red colour originating from red pepper.
b) Taste: The product should have hot and salty taste. It may also have sour taste.
c) Texture: The product should be reasonably firm, crisp, and chewy.
4. FOOD ADDITIVES
Only those food additives listed below may be used within the limits specified.
| |
| |
Maximum Level |
|
4.1 | FLAVOURS |
| |
| |
Natural flavours and nature-identical |
) | |
| |
flavours, as defined in the Codex |
) | Limited by GMP |
| |
Alimentarius, Volume 1A |
) | |
| |
| |
|
| 4.2 |
FLAVOUR ENHANCERS | |
|
| |
| |
|
| |
627 Disodium 5’-guanylate |
) | |
| |
631 Disodium 5’-inosinate |
) | Limited by GMP |
| |
621 Monosodium L-glutamate | ) |
|
| |
| |
|
| 4.3 |
ACIDITY REGULATOR | |
|
| |
| |
|
| |
270 Lactic acid | ) |
|
| |
330 Citric acid | ) |
Limited by GMP |
|
| 269 Acetic acid |
) | |
| |
| |
|
| |
| |
|
| 4.4 |
THICKENING AND STABILIZING AGENTS |
| |
| |
| |
|
| |
407 Carrageenan (including | ) |
|
| |
furcellaran) | ) |
Limited by GMP |
|
| 415 Xanthan gum |
) | |
| |
| |
|
| 4.5 |
TEXTURIZER | |
|
| |
| |
|
| |
420 Sorbitol | ) |
Limited by GMP |
5.1 HEAVY METALS
The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.
5.2 PESTICIDE RESIDUES
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
Prepackaged Products covered by this standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (Codex STAN 1-1985, Rev. 1-1991, Codex Alimentarius, Volume 1A).
7.1 NAME OF THE FOOD
The name of the product shall be “kimchi”. The style should be included in close proximity to the name of the product.
7.2 LABELLING OF NON-RETAIL CONTAINER
Information required in Sections 4.1-4.8 of the Codex General Standard for the Labelling of Prepackaged Foods and storage instructions if necessary shall be given either on the container or in accompanying documents except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identical mark provided that such a mark is clearly identifiable with the accompanying documents.
8 WEIGHT AND MEASURES
8.1 FILL OF CONTAINER
8.1.1 Minimum drained weight
The drained weight of the final product shall not be less than 80% by weight calculated on the basis of the weight of distilled water at 20°C which the sealed container will hold when completely filled. The drained weight of the final product as a percent by the indicated weight shall not be less than 80% by weight.
9 METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
(Returned to Step 6)
1. SCOPE
This Standard applies to canned bamboo shoots as defined in Section 2 below and offered for direct consumption, including for catering purposes or for repacking, or further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned bamboo shoots is the product:
(a) prepared from edible bamboo shoots in packing media with or without fermentation;2.2 SPECIES(b) heat processed in an appropriate manner before or after being hermetically sealed in a container, so as to prevent spoilage.
(c) the pH value of the product shall be as follows:
i) natural fermented bamboo shoots product pH lower than 4.0
ii) acidified bamboo shoots product pH 4.0 - 4.6
iii) non-fermented, non acidified pH higher than 4.6
Any edible bamboo shoots of the following species may be used:
2.3 STYLES
2.3.1 Whole: Bamboo shoots with tips and flesh trimmed to remove the outer surfaces and hard bases.
2.3.1.1 Chunk/Lump: Bamboo shoots cut transversely into chunks, which are smaller than halves of the shoots, but not chip.
2.3.1.2 Slice: Bamboo shoots cut into slice with uniformity and regular size or shape.
2.3.1.3 Strip: Bamboo shoots cut into fine strips of regular size.
2.3.1.4 Dice: Bamboo shoots cut into cubes of regular size.
2.3.1.5 Stretched Node: Whole bamboo shoots with stretched nodes.
2.3.1.6 Piece, Irregular size: Bamboo shoots with irregular size or shape.
2.3.1.7 Grate: Grated bamboo shoots including top and/or topless.
2.3.2 Top: Bamboo shoots cut transversely including tips no more than 20cm from the upper end
2.3.3 Half: Whole bamboo shoots cut longitudinally into halves.
2.3.4 Tip: Bamboo shoots cut transversely 5-10 cm from the upper end.
2.3.5 Topless: Bamboo shoot in which no more than 20cm of the upper part have been removed.
2.3.5.1 Topless Half: Topless bamboo shoots cut longitudinally into halves.
2.3.5.2 Topless Quarter: Topless bamboo shoots cut longitudinally into four approximately equal parts by two cuts at right angles.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 BASIC INGREDIENTS
Bamboo shoots as defined in Section 2.2 and liquid packing medium appropriate to the product.
3.2 PACKING MEDIA
Brine, water, oil, vinegar or lactic fermentation liquid.
3.3 OTHER PERMITTED INGREDIENTS
[(a) Aromatic plants]
3.4 QUALITY CRITERIA
Canned bamboo shoots shall have normal flavour, odour and colour and possess texture characteristic of the product.
3.4.1 Other Quality Factors
3.4.1 General: Bamboo shoots in the same container shall be of the same variety and style as indicated on the label.
3.4.2 Colour: Cream or light yellow colour characteristic of bamboo shoots.
3.4.3 Flavour: Characteristic of processed bamboo shoots without objectionable odour.
3.4.4 Texture: Without tough fibrous or overly tender portion appropriate to type trimmed.
3.4.5 Character: Substantially intact and in approximately equal size. Trimmed parts shall be smooth.
3.4.6 Packing Media: Clear, without precipitation, except that little precipitation is allowed if thermal processing is used.
3.4.7 Defects and Allowances
The maximum permissible limitations of blemishes and defects are shown in Table 1.
Table 1
| Item |
Style | Limitations |
| 1 |
Whole | (a) none if less than
3 per can |
|
| Half |
(b) 1 unit if 3-5 per can |
|
| Top |
(c) 2 units if 6-9 per can |
|
| Topless |
(d) 3 units per every 10 if more than 10 per can |
| |
Tip | |
| |
| |
| 2 |
Slice | |
| |
Dice | 20% by drained weight |
| |
Strip | |
| |
Grate | |
| |
| |
| 3 |
Piece | 10% by drained weight |
| 4.
FOOD ADDITIVES | |||
|
| |
| |
| No. |
Name of Food Additive |
Maximum Level | |
|
| |
| |
| 4.1
ACIDITY REGULATORS | |||
|
| |
| |
| |
260 | Acetic acid |
|
| |
270 | Lactic acid |
Limited by GMP |
|
| 296 |
Malic acid | |
| |
330 | Citric acid |
|
| |
| |
|
| |
334 | Tartaric acid |
1300 mg/kg |
5.1 HEAVY METALS
The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.
5.2 PESTICIDE RESIDUES
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6 HYGIENE
a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7 LABELLING
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 2-2999).
7.1 NAME OF THE PRODUCT
The name of the product shall be “bamboo shoots”, “boiled bamboo shoots” or “fermented bamboo shoots”. The style, as appropriate, shall be declared as part of the name.
7.2 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturers, packers or distributors, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
8 WEIGHT AND MEASURES
[8.1 FILL OF CONTAINER
8.1.1 Minimum Fill
Container shall be well filled with bamboo shoots and the product (including packing media) shall occupy not less than 90% of the capacity of the container. The water capacity of the sealed container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.]
8.1.2 Minimum Drained Weight
8.1.2.1 Drained weight shall not be less than 50% of the net weight, except that in the case of whole style it shall not be less than 60% of the net weight, and comply with the following:
8.1.2.1.1 Whole and half - The unit style shall be consistent and the size be approximately equal in the same can, and the difference between the largest and smallest units shall not be more than double fold by weight.
8.1.2.1.2 Whole - in case where the drained weight does not meet the requirements, one more unit of different size of bamboo shoot may added or in rectangular can adjust the size of bamboo shoot to balance the drained weight.]
9. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
(Returned to Step 6)
1. SCOPE
This standard applies to edible fruits, vegetables, cereals, legumes, spices and condiments which have been cured, treated or processed to produce an acid product and which are offered for direct consumption in oil, brine or acidic media. This standard does not cover pickled cucumbers and kimchi.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
“Pickled Products” are:
(a) prepared from sound, clean and edible fruits, vegetables, cereals, legumes, spices and condiments;3. ESSENTIAL COMPOSITION AND QUALITY FACTORS(b) subjected to curing and processing with ingredients appropriate to the type in order to ensure preservation of the product and its quality;
(c) processed in an appropriate manner in order to ensure the quality and proper preservation of the product; and
(d) preserved in an appropriate manner in a suitable packing medium with ingredients appropriate to the type and variety of pickled product.
3.1 COMPOSITION
3.1.1 Basic Ingredients
Edible fruits, vegetables, cereals, legumes, spices and condiments in a liquid medium in combination with one or more of the optional ingredients listed in Section 3.1.2.
3.1.2 Optional Ingredients
Nutritive sweeteners, unrefined nutritive sweeteners, edible vegetable oils, vinegar, citrus juice, dried fruits, malt extract, salt, brine, chillies, seasoning (seasoning has two types; plant origin and animal origin).
3.2 QUALITY CRITERIA
The product shall have normal flavour, odour and colour and possess texture characteristic of the product.
3.2.1 Other Quality Criteria
(a) Colour: The product shall be free from any extraneous colouring matter.
(b) Flavour: The product shall have a characteristic flavour typical of the type. It shall be free from any objectionable taste or off flavour.
3.3 SPECIFIC REQUIREMENTS
(a) Pickled products in edible oil
The percentage of oil in product shall not be less than 10 percent by weight.
(b) Pickled products in brine
The percentage of salt in the covering liquid shall not be less than 10 percent by weight when salt is used as a major preserving agent.
(c) Pickled products in acidic media
The acidity of the media shall not be less than 2 percent by weight calculated as acetic acid.
4. FOOD ADDITIVES
| Preservatives |
| Maximum
Level | |
|
220 | Sulphur dioxide |
} | |
| 221 |
Sodium sulphite | } |
|
| 222 |
Sodium hydrogen sulphite | } |
30 mg/kg (as sulphur dioxide) |
|
223 | Sodium metabisulphite |
} | |
| 224 |
Potassium metabisulphite | } |
|
| |
| |
|
| 211 |
Sodium benzonate | } |
|
| 212 |
Potassium benzoate | } |
250 mg/kg as benzoic acid |
|
| |
| |
| 200 |
Sorbic acid | } |
|
| 202 |
Potassium sorbate | } |
1000 mg/kg as sorbate |
|
| |
| |
| Acidity Regulator |
| | |
| 260 |
Acetic acid (glacial) | |
Limited by GMP |
5.1 HEAVY METALS
The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.
5.2 PESTICIDE RESIDUES
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
(a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
(b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 - 1985 (Rev. 2-1999)), the following specific provisions apply:
7.1 NAME OF THE FOOD
Pickled Products shall be labelled according to the type and in combination with the name of major ingredient.
Example - a pickle made from mangoes in an oil medium shall be labelled7.3 LABELLING OF NON-RETAIL CONTAINERS“Pickled Mango in oil”.
In case of pickled products not covered under the three types as given in clause 3, they may be labelled as
“Mango Pickle” or “Pickle - Mango”.
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such mark is clearly identifiable with the accompanying documents.
8. WEIGHTS AND MEASURES
8.1 MINIMUM DRAINED WEIGHT
8.2.1 The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled.
(a) Pickled Products in edible oil
The basic ingredient in the final product shall not be less than 60 percent by weight.
(b) Pickled Products in brine
The drained weight of the final product shall be not less than 60 percent by weight.
(c) Pickled Products in acidic media
The drained weight of the final product shall not be less than 60 percent by weight.
8.2.2 Pickled Products not covered under the above categories shall contain basic ingredients not less than 60 per cent by weight.
9. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
(Advanced to Step 5)
1. SCOPE
The Standard applies to canned stone fruits of the genus Prunus as defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Canned stone fruits is the product:
(a) prepared from fresh or frozen or previously canned, mature stone fruits of commercial canning varieties of the genus Prunus, stemmed, pitted or unpitted, and conforming to the characteristics of the stone fruits suitable for human consumption;2.2 SPECIES(b) packed with or without a suitable liquid packing medium, sugars and/or other carbohydrate sweeteners such as honey, and other permitted ingredients as indicated in Section 3.3 below; and
(c) heat processed in an appropriate manner before or after being hermetically sealed in containers so as to prevent spoilage.
The following species may be used:
| Apricot: |
Prunus armeniaca L.; |
|
| |
| Peach: |
Prunus persica L.; |
|
Plum: | Prunus domestica
L. (plum); |
|
| Prunus italica L.
(greengage); |
|
| Prunus insititia L.
(mirabelle or damson); |
|
| Prunus cerasifera Ehrb.
(cherry plum); |
|
Cherry: | Prunus avium L.
(sweet cherry including Bigarreaux); |
|
| Prunus cerasus L.,
var. austera L. (sour cherry including griottes). |
Distinct varietal types should be designated for peaches plums and cherries.
2.3.1 Peach
2.3.1.1 Type by the ease of separation of pit
(a) Freestone - where the pit separates readily from the flesh; or
(b) Clingstone - where the pit adheres to the flesh.
2.3.1.2 Colour Type
(a) Yellow - varietal type in which the predominant colour of the flesh of the ripe fruit ranges from pale yellow to rich red orange;2.3.2 Plum(b) White - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from white to yellow-white;
(c) Red - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from pale yellow to orange red and with variegated red colouring other than that associated with the pit cavity; and
(d) Green - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from pale green to green when fully ripe.
2.3.2.1 Yellow Plums
2.3.2.2 Red Plums
2.3.2.3 Purple Plums
2.3.2.4 Greengages
2.3.2.5 Cherry Plums
2.3.2.6 Mirabelles
2.3.2.7 Quetsches
2.3.3 Cherries
2.3.3.1 Sweet Light (Bigarreaux)
2.3.3.2 Sweet Dark
2.3.3.3 Sour (Griottes)
2.4 STYLES
2.4.1 Peaches shall be peeled.
2.4.2 Whole - unpitted or pitted whole fruit;
2.4.3 Halves - pitted and cut into two approximately equal parts;
2.4.4 Quarters - pitted and cut into four approximately equal parts;
2.4.5 Slices - pitted and cut into wedge shaped sectors;
2.4.6 Dices - pitted and cut into cube-like parts;
2.4.7 Pieces - (or mixed pieces or irregular pieces) pitted and comprising irregular shapes and sizes.
2.4.7 In addition, solid pack of apricots may be prepared using a combination of both peeled and unpeeled apricots in the same pack.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 BASIC INGREDIENT
Stone Fruits as defined in Section 2 and liquid packing medium appropriate to the product.
3.2 PACKING MEDIA
[under development]
3.3 OTHER PERMITTED INGREDIENTS
(a) spices;
(b) vinegar
3.4 QUALITY CRITERIA
Canned stone fruit shall have normal flavour, odour and colour and possess texture characteristic of the product. The product shall be substantially free from pits or pieces of pit if greater than 2 mm in dimension, except in the case that the product is unpitted.
3.4.1 Other Quality Criteria
3.4.1.1 Colour
The colour of the product, except for that of artificially coloured canned plums or cherries should be normal for the varietal type of the fruit used. Canned stone fruit containing special ingredients should be considered to be of characteristic colour when there is no abnormal discoloration for the respective ingredient used.
Portions of peaches which are obviously near or part of the pit cavity and which after canning may become slightly discoloured are considered to be normal characteristic colour.
3.4.1.2 Flavour
The product should have a normal flavour or odour free from flavours and odours foreign to the product. The product with special ingredients should have a flavour characteristic of that imparted by the fruit canned and the other substances used.
3.4.1.3 Texture
The canned fruit should be reasonably fleshy of uniform texture and may be variable in tenderness but should neither be mushy nor excessively.
3.4.1.4 Uniformity of size
3.4.1.4.1 Apricot
Whole, Halves - 90% by count of units should be reasonably uniform in size. Where a unit has broken in the container, the combined broken pieces are considered as a single unit.3.4.1.4.2 Peach
Whole, Halves, Quarters - in 95% by count of units that are most uniform in size, the weight of the largest unit should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be disregarded. Where a unit has broken in the container, the combined broken pieces are considered as a single unit.3.4.1.5 Definition of Defects
(a) Blemishes - means surface discoloration and spots arising from physical, pathological, insect or other agents that definitely contrast with the overall colour and which may penetrate into the flesh. Examples include bruises, scab and dark discoloration.
(b) Crushed or broken - considered a defect only in whole or halved canned fruits in liquid media pack; means a unit which has been crushed to the extent that it has lost its normal shape (not due to ripeness) or has been severed into definite parts. Halves partially split from the edge to the pit cavity and whole apricots split along the suture are not considered broken. All portions that collectively equal the size of a full size unit are considered one unit in applying the allowance herein. In the case of plums and cherries blemishes should not seriously affect the apperance of the products.
(c) Peel - considered as a defect except in “Unpeeled” styles; means peel that adheres to the fruit flesh or is found loose in the container.
(d) Pit (or stone) material - considered a defect in all styles except whole; means whole pits and pieces that are hard and sharp.
(e) Harmless extraneous material: means any vegetable substance (such as, but not limited to, a leaf or portion thereof, or a stem) that is harmless and which tends to detract from the appearance of the product.
(f) Trim: considered a defect only in whole and halved canned fruits in liquid media packs. The trimming must be excessive and includes serious gouges (whether due to physical trimming or other means) on the surface of the units which definitely detract from the appearance.
3.4.1.6 Allowances for Defects
The product should be substantially free from defects such as extraneous material, pit (stone) material, peel (in peeled styles only), blemished units, and broken units. Certain common defects should not be present in amounts greater than the following limitations:
3.4.1.6.1 Canned Apricots
| Defects |
Maximum Limit in Drained Weight | |
| |
Liquid Media Packs |
Solid Pack |
|
Blemish and Trim | 30% by count |
3 units per 500 g |
|
Broken (whole, halves) | 15%
by count | not applicable |
| Peel (average in peeled
styles only) | Not more than 6
cm[42] aggregate area per 500 g |
Not more than 12 cm[43] aggregate area per
500g |
| Pit
or pit material (average) | 1 pit
or its equivalent per 500 g[44] |
1 pit or its equivalent per 500 g |
|
Harmless extraneous material |
2 pieces per 500 g | 3 pieces
per 500 g |
| Defects |
Maximum Limit in Drained Weight | |
| |
Liquid Media Packs |
Solid Pack |
|
Blemish and Trim | 30% by count |
3 units per 500 g |
|
Broken (whole, halves, quarters) |
5% by count | not applicable |
| Peel (average) |
Not more than 15 cm[45] aggregate area per
kg | Not more than 30 cm[46]
aggregate area per kg |
|
Pit or pit material (average) |
1 pit or its equivalent, per 5 kg |
1 pit or its equivalent[47], per 5 kg |
| Defects |
Maximum Limit in Drained Weight |
| Blemish |
30% m/m |
|
Broken (whole, halves) | 25%
m/m |
| Total
of the foregoing defects | 35%
m/m |
| Extraneous
plant material | 1 piece per 200
g (based on averages) |
|
Loose pits (whole) | 3 per 500
g (based on averages) |
|
Pit or pieces of pits (whole, halves) |
2 per 500 g (based on averages) |
A container that fails to meet one or more of the applicable quality requirements as set out in Section 3.4.1.1 through 3.4.1.6 (except peel and pit material which are based on an average) should be considered a “defective”.
3.6 LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.5 when:
(a) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.5 does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL- 6.5); and(b) the requirements which are based on sample averages are complied with.
|
4. FOOD ADDITIVES | |||
|
| |
| |
| No. |
Name of Food Additive |
Maximum Level | |
|
| |
| |
| 4.1
ACIDIFYING AGENTS | |||
|
| 260 |
Acetic acid | |
| |
270 | Lactic acid |
|
| |
330 | Citric acid |
Limited by GMP |
|
| 296 |
Malic acid | |
| |
334 | Tartaric acid |
1300 mg/kg |
|
| |
| |
| 4.2 FLAVOURINGS | |||
| |
| |
|
| Natural
and artificial flavours except | Limited by GMP | ||
| |
| |
|
| 4.3
ANTIOXIDANT | |||
|
| |
| |
| |
300 | L-Ascorbic acid |
Limited by GMP |
|
| |
| |
| 4.4 COLOURS (for canned “Red”
or “Purple” plums only) | |||
|
| 129 |
Allura Red AC | [200 mg/kg of
the final product, |
|
| 124 |
Ponceau 4R] | singly or in combination] |
| |
127 | Erythrosine |
|
| |
[any safe and suitable natural color extracts] | ||
5.1 HEAVY METALS
The products covered by the provisions of this standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products.
5.2 PESTICIDE RESIDUES
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
(a) It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
(b) The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)
7. LABELLING
7.1 The product shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).
7.2 THE NAME OF THE PRODUCT
The name of the product shall be the name of the fruit used as defined in Section 2.2.
7.2.1 The name of the product should include
(a) the varietal type as appropriate7.2.2 The following, as appropriate, should be declared as part of the name or in close proximity to the name:Peach: “freestone” or “clingstone” as appropriate; and
“yellow”, “white”, “red” or “green” as appropriate.
Plum: “yellow” or “golden”, “red” or “purple” as appropriate;
or specific name of the cultivars or “Greengage plums, Damson plums, Cherry plums, Mirabelle plums, for the appropriate cultivars specified in Section A1.2 in Annex of this standard, except that the names “Greengages’, “Damsons”, “Mirabelles” need not be accompanied by the word “plums” in countries where its omission would not mislead or deceive the consumer.
(b) The name should include a declaration of any flavouring which characterizes the product, e.g. “with X”, when appropriate.
(a) The style as defined in Section A1.1 of Annex of the Standard.7.3 LABELLING OF NON-RETAIL CONTAINERS
(b) A declaration of whether the fruits are “peeled” or “unpeeled”.
Information for non-retail containers shall be given on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer, packer or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer or distributor may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.
[8 WEIGHTS AND MEASURES
8.1 FILL OF CONTAINER
8.1.1 Minimum Fill
The container should be well filled with the product (including packing medium) should occupy not less than 90% of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.
8.1.2 Classification of “Defectives”
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section A3.1.1 should be considered a “defective”.
8.1.3 Lot Acceptance
A lot will be considered as meeting the requirements of sub-section A3.1.1 when the number of “defectives”, as defined in Section A3.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).]
8.1.4 Minimum Drained Weight
8.1.4.1The drained weight of the product should be not less than the following percentages, calculated on the basis of the weight of distilled water at 20°C which the sealed container will hold when completely filled[48]
|
(a) | Canned Apricots |
| |
| |
In heavily sweetened fruit juice(s) or nectar(s) |
54% | |
| |
heavy and extra heavy syrup | |
|
| |
In lightly sweetened fruit juice(s) or nectar(s) |
55% | |
| |
light and extra light syrup | |
|
| |
Solid Pack | 82% |
|
| |
The requirements do not apply to “Whole Style”. |
| |
| |
| |
|
| (b) |
Canned Peaches | |
|
| |
| Clingstone type |
Freestone type |
|
| In heavy and extra heavy
syrup | 57% |
54% |
|
| In light and extra light
syrup | 59% |
56% |
|
| Solid Pack |
84% | 82% |
| |
The requirements do not apply to “Whole Style”. |
| |
| |
| |
|
| (c) |
Canned Plum | |
|
| |
Whole styles | 50% |
|
| |
Halves styles | 55% |
|
9. METHODS OF ANALYSIS AND SAMPLING
See Codex Alimentarius Volume 13.
(Advanced to Step 5)
1. SCOPE
1.1 The following guidelines describe the composition and labelling requirements for packing media for use with canned fruits.
2. COMPOSITION AND DESIGNATIONS TO BE USED IN LABELLING
2.1 Any of the following packing media may be used:
2.2 Water
2.3 Fruit juice or fruit pulp or blend of fruit juices or fruit pulps, sweetened eg with sugars and/or other carbohydrate sweeteners such as honey or unsweetened. Sweetened fruit juice or fruit pulp, depending on the concentration in °Brix measured in the final product, shall be designated as follows:
| 2.3.1 |
Lightly sweetened | between
14° and 18° |
|
2.3.2 | Heavily sweetened |
[between 18° and 22°] |
|
2.4.1 | Extra light syrup or
slightly sweetened syrup | between
10° and 14° | According
to custom or |
|
2.4.2 | Light syrup |
between 14° and 18° |
legislation of the |
|
2.4.3 | [Syrup |
between 17° and 20°] |
importing country |
|
2.4.4 | Heavy syrup |
between 18° and 22° |
|
| 2.4.5 |
Extra heavy syrup | more than
22° | |
2.6 Nectars (Fruit juice or fruit pulp, sugars or other carbohydrate sweeteners and water) as defined in the Codex Alimentarius.
2.7 The designations used in association with the Name of the Food shall be one of the designations defined in paragraphs 2 or 3 above.
[2.8 If the packing medium contains less than 10% fruit ingredient no reference to fruit juice or fruit pulp shall be made in association with the Name of the Food.]
2.9 The product may also be designated as “solid pack” meaning whole fruit or pieces of fruit without any added liquid or with only a small amount of liquid, and with or without sugars or other carbohydrate sweeteners.
(not in priority order)
| COMMODITIES
TO BE STANDARDIZED BY THE 21ST SESSION OF THE CCPFV | |
| Commodity |
Country |
|
Canned Citrus Fruits | United
States |
| Canned
Tomatoes | United States/WPTC |
| Canned Tomato Concentrate |
United States/WPTC |
|
Canned Vegetables | France/Thailand |
| Guidelines for Packing
Media for Canned Vegetables | France |
| Insam (Ginseng)[49] |
Korea |
|
Jams, Jellies and Marmalades |
United Kingdom |
|
Soy Sauce | Japan |
| COMMODITIES
TO BE STANDARDIZED BY FUTURE SESSIONS OF THE CCPFV | |
| Commodity |
Country |
|
Canned Berry Fruits | |
| Canned Fruit Cocktail |
|
| Canned
Mango | |
| Canned Mushrooms |
|
| Canned
Pineapple | |
| Canned Tropical Fruit Salad |
|
| Chutney
(including Mango Chutney) | |
| Dried Figs |
|
| Grated
Desiccated Coconut | |
| Quick Frozen Broccoli
Florets | |
| Table Olives |
|
| Whole
Dates | |
