CGSB 32 72M-1991 Manutention Conditionnement Et Etiquetage De La Viande De La Volaille Et Du Poisson Pour Les Services D-Alimentation《肉、家禽与鱼的食品加工、包装与标签》.pdf

《CGSB 32 72M-1991 Manutention Conditionnement Et Etiquetage De La Viande De La Volaille Et Du Poisson Pour Les Services D-Alimentation《肉、家禽与鱼的食品加工、包装与标签》.pdf》由会员分享，可在线阅读，更多相关《CGSB 32 72M-1991 Manutention Conditionnement Et Etiquetage De La Viande De La Volaille Et Du Poisson Pour Les Services D-Alimentation《肉、家禽与鱼的食品加工、包装与标签》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、CGSB 32-72M 91 L874b.50 0035383 451 32.72M December 1991 i Specification Handling, Packaging and Labelling of Meat, Poultry and Fish for Food Services Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or n

2、etworking permitted without license from IHS-,-,-CGSB 32.721 91 = 1874b50 0015384 398 e The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both th

3、e private and public Sectors. CGSB has been accredited by the Standards Council of Canada as a national standards-writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Counc

4、il of Canada In addition to standards it publishes as national standards, CGSB produces standards and specification to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed

5、by CGSB, are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specificat

6、ion also states the procedures to determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the following factors: broad application, committee balance, representation of all vital interests or consensus approval. CGSB specificat

7、ions are subject to review and revision at any time, so as to ensure that they keep abreast of technological progress. Suggestions for their improvement. which are always welcome, should be brought to the notice of the committee concerned. Changes to specifcations are issued either as separate amend

8、ment sheets or in new editions of specifications. AD Up-to-date listing of CGSB specifications, inclding details OU latest issues and amendments, and ordering instructions, wiil be found in the CGSB Catalogue, which is published annually and is available without charge upon request. Although the int

9、ended primary application of this specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherently hazardous. CGSB neithe

10、r assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. CGSB akes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressl

11、y advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada K1A 1G6 by Fax - (819) 956-5644 - CGSB, Sales U

12、nit Ottawa, canada K1A 1G 11 Laurier street Hu& Quebec by Mail in Person - Place du Portage III, 9C1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Canadian General Standards Board 3

13、2.72M December 1991 SPECIFICATION HANDLING, PACKAGING AND LABELLING OF MEAT, POULTRY AND FISH FOR FOOD SERVICES . Prepared by the Canadian General Standards Board -3 Published December 199 1 by the Canadian General Standards Board Ottawa, Canada KIA lG6 Minister of Supply and Services Canada - 1991

14、No part of this publication may be reproduced in any form without the prior permission of the publisher. Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CANADIAN GENERAL STANDARDS BOA

15、RD COMMITTEE ON FRESH AND PROCESSED MEAT (Membership at date of approval) Adams, D.M. Audet, E. Brown, D. Clarke, G. Damiani, H.A. Dargis, P. Edwards, J. Ivanauskas, A. Joyce, F. Mercer, J. Trpanier, Capt J. Siikanen, E. Secretary Canadian Meat Council Department of Supply and Services Meat Consuita

16、nts International Inc. Department of Agriculture Department of Regional Industrial Expansion Alberta Meat Processors Association Beef Information Centre Canadian Pork Council Department of Consumer and Corporate Affairs Department of National Health and WeIfare Department of National Defence Canadia

17、n General Standards Board Acknowledgment is made for the French translation of this Canadian General Standards Board specification by the Translation Bureau of the Department of the Secretary of State. 32.72M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for R

18、esaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-72M 9% m 3874650 0035387 OT7 m 1. 1. 2. 2.1 2.1.1 2.1.2 2.1.3 2.1.4 2.2 3. 3.1 32.72M December 1991 CANADIAN GENERAL STANDARDS BOARD HANDLING, PACKAGING AND LABELLING OF MEAT, POULTRY AND FISH FOR FOOD SERVICES SCOPE T

19、his specification provides requirements for refrigeration, storage, transport, packaging, packing and labelling of refrigerated or frozen meat, poultry and fish and products thereof when delivered to food services. APPLICABLE PUBLIC ATIONS The following publications are applicable to this specificat

20、ion: Canadian General Standards Board (CGSB) 32.44M - Beef Cuts 32-GP-4M - Veal, Carcass, Primal, Fabricated and Portion Control Cuts 32-GP-48M - Lamb, Carcass, Pnmal, Fabricated and Portion Control Cuts 32-GP-50M - Pork, Carcass, Primal, Fabricated and Portion Control Cuts 32.56M - Fresh or Frozen

21、Organs 32.61M - Back Bacon and Side Bacon 32.63M - Smoked Ham 32.65M - Canned or Boil-in-Bag Ham 32.69M - Fresh or Cooked Sausages 32.141M - Fresh, Frozen or Breaded Fish 32.142M - Preserved Fish (Salted, Dried, Smoked or Pickled) 32.181M - Eviscerated Chicken and Chicken Parts 32.183M - Turkeys, Ev

22、iscerated CAN/CGSB-43,21-M - Boxes, Fibreboard. Department of Agriculture Canada Agriculturai Products Act and Regulations Meat Inspection Act and Regulations. Department of Fisheries and Oceans Fish Inspection Act and Regulations. Department of National Health and Welfare Food and Drugs Act and Reg

23、ulations. Reference to the above publications is to the latest issues. The sources for these publications are given in the Notes section. DETAILED REQUIREMENTS In addition to meeting the requirements of the applicable Regulations ,and publications given in par. 2.1.1, as indicated by the purchaser (

24、par. 4.1), the food products shall meet the requirements of this specification. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32*72M 91 1874650 0015388 T33 32 3.3 3.4 3.4.1 3

25、.4.1.1 3.4.2 3.5 3.5.1 3.5.1.1 3.5.2 3.5.3 3.5.4 3.5.5 2 Refrigeration Requirements - Meat, poultry and products thereof, that are not delivered frozen, shall be refrigerated immediately after preparation to a temperature of 4C or less and be kept at that temperature during storage and transportatio

26、n. Fresh fish shall be &livered iced as specified in CGSB specification 32.141M. Freezing Requirements - Food products that are to be delivered frozen shall be frozen hard to centre immediately after preparation to a temperatm not higher than -24C (fish and fish products not higher than -26C) and be

27、 stored at that temperature. The food shall be packaged to protect it from dehydration and foreign odours. During the msport, the temperature of the food shall not exceed -18OC. Container Requirements The shipping containers shall be of corrugated fibreboard and shall meet the requirements for domes

28、tic service of CANlCGSB-43.21-M. Any style of box may be used unless a specific style as given below has been specified (par. 4.1). Styles of Boxes (CANKGSB-43.21-M) (See Appendix B, Illustrations): Regular slotted box Full-overlap slotted box Centre special slotted box Half-Slotted box Full-telesco

29、pe design box Telescope cover box Cut-out wrapper Five-panel wrapper. The closures of the shipping containers shall meet the requirements given in CANKGSB43.21-M. The gross mass of the shipping containers with contents shall not exceed 27 kg. Packaging Requirements Meat, poultry, fsh and products th

30、ereof shall be packaged in the following styles, as specified (par.4.1). These packages shall be packed in the shipping container in a manner that will ensure a tight pack. Examples of products packaged in the different styles are given in Appendix A. Packaging Styles: Style 1 - Vacuum package Style

31、 2 - Moisture-proof, sealed bag Style 3 - Moisture-proof film, individually wrapped Style 4 - Interleaved and layer packed Style 5 - Bulk package, lined with moisture-proof film Style 6 - Modified Atmosphere Packaging (MAP) Style 7 - Cans, not fully preserved. Vacuum Package - The vacuum of the pack

32、age shall be intact on delivery. When specified (par. 4.1), the food products shall be vacuum packed individually (par. 4.2). Mokture-Proof Sealed Bag - Unless otherwise specified (par. 4.1), the net bag mass shall not exceed 5 kg. Individually Wrapped in Moisture-Proof Film - In case of frozen food

33、s, each individually wrapped package must be capable of being removed without defrosting the remaining packages in the shipping container. Interleaved and hyer Packed - Products presented as cuts, pieces or slices shall be packed in layers separated by a suitable material so that each layer can be e

34、xtracted separately. Depending on the product, suitable separating 32.72111 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-72M 91 M 1874650 0015387 77T = 3.5.6 3.6 3.6.1 3.7

35、4. 4.1 4.2 4.2.1 4.3 4.4 4.4.1 4.4.2 materials could be polyethylene, mylar, silicone treated parchment, etc. Shipping containers for frozen products shall be lined with moisture-proof film. Unless otherwise specified (par. 4. i), the package size shall not exceed 5 kg. Modijed Atmosphere Packaging

36、(MAP) - To extend the shelf life of refrigerated products, the environment inside the package shall be altered by introducing a gas or mixture of gases suitable for the product concerned (carbon dioxide, nitrogen, oxygen). (See also par. 4.2) Labelling and Marking - Each package and shipping contain

37、er shall be labelled or marked with the following information: Name and address of the packer Description of the contents. For meat cuts, the cut designation number shall be stated. . Net mass Inspection legend Date of processing The durable life date (best-before date) for products with durable lif

38、e of 90 d or less (par. 4.3) “Keep Frozen” or “Keep Refrigerated,” as applicable. In addition, at least one end and one side of the shipping container shall be marked with an abbreviated product name and, in the case of meat cuts, with the cut number. This marking shall be at least 20 mm high. Deliv

39、ery Date of Frozen Products - The frozen products shall be delivered with a minimum of two months durable life (shelf-life) remaining when stored at -18”C, unless a longer period has been specified (par. 4.1). NOTES Options - The foilowing options must be specified in the application of this specifi

40、cation: a. The product required according to publications given in par. 2.1.1 b. If a specific box style is required (par. 3.4.1) c. Packaging style required (par. 3.5.1 and Appendix A) d. If vacuum packaged foods shall be individually packed (par. 3.5.2) e. If package sizes other than those given i

41、n par. 3.5.3 and 3.5.5 are desired f. Inspection authority g. If longer than two months remaining durable life (shelf-life) is required at the time of delivery (par. 3.7). Vacuum and modified atmosphere packaging of products may inhibit growth of the usual spoilage organisms that give sensory warnin

42、gs, while dangerous pathogens such as Clostridium botulinum may proliferate if proper temperature is not maintained. Therefore care must be taken to keep these products all the time at a temperature of 4OC or less. The products should not be used after the labelled best-before date. Vacuum packed sm

43、oked fish shall be frozen, unless it contains at least 9% salt (calculated in the water phase), or is of type customarily cooked before eating (i.e., smoked pollock, cusk, hake, haddock or cod). “Durable Life” means the period, commencing on the day on which a product is packaged for sale, during wh

44、ich the product, when it is stored under conditions appropriate to that product, will retain, without any appreciable deterioration, its normal wholesomeness, palatability, nutritional value and any other qualities claimed for it by the manufacturer. Sources of Referenced Fublications The publicatio

45、ns referred to in par. 2.1.1 may be obtained from the Canadian General Standards Board, Sales Unit, Ottawa, Canada K1A lG4. Telephone (819) 956-0425 or 956-0426. Fax (819) 956-5644. The publications referred to in par. 2.1.2,2.1.3 and 2.1.4 may be obtained from the Canada Communication Group, Publis

46、hing, Ottawa, Canada KIA OS9. Telephone (819) 956-4802. 32.72M 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-72M 91 W 1874650 0035390 691 W APPENDM A (This appendix is not

47、 a mandatory part of the specification.) USUAL STYLES OF PACKAGING Number Style of Packaging Product 1 Vacuum package cottage rolls beef roasts, tenderloins whole poultry sausages sliced bacon corned beef briskets meat cuts (steaks, chops, patties, cutlets, etc.) diced meat fish steaks and portions

48、whole fish (head on) salted fish fillets smoked fish (see par. 4.2) 2 Moisture-proof, sealed bag diced meat ground meat kidneys chicken cuts (quarters, breasts, legs, etc.) shrimps (raw, breaded or unbreaded) cooked chicken pieces (chunky chicken) whole fish (head on) scallops 3 Individually wrapped

49、 in moisture-proof filui roasts of pork, lamb, veal parts of pouluy whole livers 4 Interleaved and layer packed sausages meat cuts (steaks, chops, patties, cutlets, etc.) sliced liver chicken cuts (quarters, breasts, legs, etc.) sliced bacon breaded fish (fillets, sticks, portions, etc.) fish steaks and portions fish fillets shrimps (raw, breaded) 5 Bulk package spareribs, short ribs soup bones fish fillets breaded shrimps or scallops cook