CANNED SALMON CODEX - LeafConAgro

Description

Product Definition :- Canned Salmon Is The Product Prepared From Headed And Eviscerated Fish Of Any Of The Species Listed Below From Which The Fins And Tails Have Been Removed, And To Which Salt, Water, Salmon Oil And/Or Other Edible Oils May Have Been Added.

· Salmo Salar

· Oncorhynchus Nerka

· Oncorhynchus Kisutch

· Oncorhynchus Tschawytscha

· Oncorhynchus Gorbuscha

· Oncorhynchus Keta

· Oncorhynchus Masou

Essential Composition And Quality Factors

1. Salmon :- The Product Shall Be Prepared From Sound Fish Of The Species In Section 2.1 And Of A Quality Fit To Be Sold Fresh For Human Consumption.

2. Other Ingredients :- All Other Ingredients Used Shall Be Of Food Grade Quality And Conform To All Applicable Codex Standards.

3. Final Product :- Products Shall Meet The Requirements Of This Standard When Lots Examined In Accordance With Section 9 Comply With The Provisions Set Out In Section 8. Products Shall Be Examined By The Methods Given In Section 7.

4. Food Additives :- No Additives Are Permitted In This Product.

5. Hygiene :- 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 General Principles Of Food Hygiene (Cxc 1-1969), The Code Of Practice For Fish And Fishery Products (Cxc 52-2003), The Code Of Hygienic Practice For Lowacid And Acidified Low-Acid Canned Foods (Cxc 23-1979) And Other Relevant Codex Codes Of Hygienic Practice And Codes Of Practice.

6. Labelling :- In Addition To The Provisions Of The General Standard For Labelling Of Prepackaged Foods (Cxs 11985) The Following Specific Provisions Shall Apply.

7. Name Of The Food :- The Name Of The Product Shall Be The Designation Appropriate To The Species Of The Fish According To The Law, Custom Or Practice In The Country In Which The Product Is To Be Distributed.

Sampling, Examination And Analyses

1) Sampling :-

· Sampling Of Lots For Examination Of The Final Product As Prescribed In Section 3.3 Shall Be In Accordance With An Appropriate Sampling Plan With An Aql Of 6.5.

· Sampling Of Lots For Examination Of Net Weight Shall Be Carried Out In Accordance With An Appropriate Sampling Plan Meeting The Criteria Established By The Cac.

2) Sensory Evaluation And Physical Examination :- Samples Taken For Sensory And Physical Examination Shall Be Assessed By Persons Trained In Such Examination And In Accordance With Section 7.3, Annex A And The Guidelines For The Sensory Evaluation Of Fish And Shellfish In Laboratories (Cxg 31-1999).

3) Determination Of Net Weight :-

· Weigh The Unopened Container.

· Open The Container And Remove The Contents.

· Weigh The Empty Container, (Including The End) After Removing Excess Liquid And Adhering Meat.

· Subtract The Weight Of The Empty Container From The Weight Of The Unopened Container. The Resultant Figure Will Be The Net Content.

1) Determination Of Drained Weight For Products Packed With Edible Oils Other Than Salmon Oil :-

· Maintain The Container At A Temperature Between 20c And 30c For A Minimum Of 12 Hours Prior To Examination.

· Open And Tilt The Container To Distribute The Contents On A Pre-Weighed Circular Sieve Which Consists Of Wire Mesh With Square Openings Of 2.8 Mm X 2.8 Mm.

· Incline The Sieve At An Angle Of Approximately 17-20 And Allow The Fish To Drain For Two Minutes, Measured From The Time The Product Is Poured Into The Sieve.

· Weigh The Sieve Containing The Drained Fish.

· The Weight Of Drained Fish Is Obtained By Subtracting The Weight Of The Sieve From The Weight Of The Sieve And Drained Product.

2) Definition Of Defectives :- A Sample Unit Will Be Considered Defective When It Exhibits Any Of The Properties Defined Below.

· Foreign Matter :- The Presence In The Sample Unit Of Any Matter, Which Has Not Been Derived From Salmon Or The Packing Medium Does Not Pose A Threat To Human Health, And Is Readily Recognized Without Magnification Or Is Present At A Level Determined By Any Method Including Magnification That Indicates Non-Compliance With Good Manufacturing And Sanitation Practices.

3) Texture :-

· Excessive Mushy Flesh Uncharacteristic Of The Species In The Presentation;

· Excessively Tough Flesh Uncharacteristic Of The Species In The Presentation;

· Honey Combed Flesh In Excess Of 5% Of The Net Contents.

4) Discolouration :- A Sample Unit Affected By Distinct Discolouration Indicative Of Decomposition Or Rancidity Or By Sulphide Staining Of The Meat Exceeding 5% Of The Net Contents.

5) Lot Acceptance:- A Lot Shall Be Considered As Meeting The Requirements Of This Standard When:

· The Total Number Of Defectives As Classified According To Section 8 Does Not Exceed The Acceptance Number (C) Of An Appropriate Sampling Plan With An Aql Of 6.5;

· The Total Number Of Sample Units Not Meeting The Form Of Presentation As Defined In Section 2.3 Does Not Exceed The Acceptance Number (C) Of An Appropriate Sampling Plan With An Aql Of 6.5;

· The Average Net Weight And The Average Drained Weight Where Appropriate Of All Sample Units Examined Is Not Less Than The Declared Weight Or Drained Weight As Appropriate, And Provided There Is No Unreasonable Shortage In Any Individual Container;

· The Food Additives, Hygiene And Labelling Requirements Of Sections 4, 5 And 6 Are Met.