DESCRIPTION |
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·
PREPARED FROM
SUBSTANTIALLY SOUND FRUITS, FRESH, FROZEN, THERMALLY PROCESSED, OR PROCESSED
BY OTHER PHYSICAL METHODS, AS DEFINED IN THE CORRESPONDING ANNEXES, HAVING
REACHED APPROPRIATE MATURITY FOR PROCESSING. NONE OF THEIR ESSENTIAL CHARACTERISTIC
ELEMENTS ARE REMOVED FROM THEM. THEY UNDERGO OPERATIONS SUCH AS WASHING,
PEELING, CORING, STEMMING, GRADING, CUTTING, ETC., DEPENDING ON THE TYPE OF
PRODUCT; |
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·
VACUUM PACKAGED
WITH PACKING MEDIUM THAT DOES NOT EXCEED 20% OF THE PRODUCT’S NET WEIGHT AND
WHEN THE CONTAINER IS SEALED IN SUCH CONDITIONS AS TO GENERATE AN INTERNAL
PRESSURE IN ACCORDANCE WITH GOOD MANUFACTURING PRACTICES |
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·
PROCESSED IN AN
APPROPRIATE MANNER, BEFORE OR AFTER BEING HERMETICALLY SEALED IN A CONTAINER,
SO AS TO PREVENT SPOILAGE AND TO ENSURE PRODUCT STABILITY IN NORMAL STORAGE
CONDITIONS AT AMBIENT TEMPERATURE. |
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· OTHER STYLES o
IS SUFFICIENTLY
DISTINCTIVE FROM OTHER FORMS OF PRESENTATION LAID DOWN IN THE STANDARD; o
MEETS ALL RELEVANT
REQUIREMENTS OF THE STANDARD, INCLUDING REQUIREMENTS RELATING TO LIMITATIONS
ON DEFECTS, DRAINED WEIGHT, AND ANY OTHER REQUIREMENTS WHICH ARE APPLICABLE
TO THAT STYLE WHICH MOST CLOSELY RESEMBLES THE STYLE OR STYLES INTENDED TO BE
PROVIDED FOR UNDER THIS PROVISION; A o
IS ADEQUATELY DESCRIBED
ON THE LABEL TO AVOID CONFUSING OR MISLEADING THE CONSUMER. |
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· VARIETAL TYPE ANY COMMERCIALLY CULTIVATED VARIETY
OR TYPE SUITABLE FOR CANNING MAY BE USED. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· COMPOSITION o
OPTIONAL INGREDIENTS IN
ACCORDANCE WITH THE RELEVANT PROVISIONS IN THE CORRESPONDING ANNEXES. o
PACKING MEDIA IN
ACCORDANCE WITH THE GUIDELINES FOR PACKING MEDIA FOR CANNED FRUITS (CXG
51-2003). THE CUT-OUT STRENGTH FOR ANY SYRUP PACKING MEDIUM SHALL BE
DETERMINED ON AVERAGE, BUT NO CONTAINER MAY HAVE A SOLUBLE SOLIDS (OBRIX)
VALUE BEYOND THE NEXT CATEGORY OF THE MEDIUM OBRIX. |
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· QUALITY CRITERIA o
COLOUR, FLAVOUR, ODOUR
AND TEXTURE CANNED FRUITS SHALL HAVE NORMAL COLOUR, FLAVOUR AND ODOUR OF
CANNED FRUITS, CORRESPONDING TO THE TYPE OF FRUITS, PACKING MEDIUM, AND ADDED
OPTIONAL INGREDIENTS USED AND SHALL POSSESS TEXTURE CHARACTERISTIC OF THE
PRODUCT o
UNIFORMITY OF SIZE IN
ACCORDANCE WITH THE RELEVANT PROVISIONS IN THE CORRESPONDING ANNEXES. o
DEFECTS AND ALLOWANCES
CANNED FRUITS SHOULD BE SUBSTANTIALLY FREE FROM DEFECTS. CERTAIN COMMON
DEFECTS SHOULD NOT BE PRESENT IN AMOUNTS GREATER THAN THE LIMITATIONS FIXED
IN THE CORRESPONDING ANNEXES. |
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FOOD
ADDITIVES |
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·
ONLY THOSE FOOD
ADDITIVE CLASSES LISTED BELOW AND IN THE CORRESPONDING ANNEXES ARE
TECHNOLOGICALLY JUSTIFIED AND MAY BE USED IN PRODUCTS COVERED BY THIS STANDARD.
WITHIN EACH ADDITIVE CLASS ONLY THOSE FOOD ADDITIVES LISTED IN THE
CORRESPONDING ANNEXES, OR REFERRED TO, MAY BE USED AND ONLY FOR THE
FUNCTIONS, AND WITHIN LIMITS, SPECIFIED. |
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CONTAMINANTS |
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·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL
STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995). |
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·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE LIMITS FOR
PESTICIDES ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION. |
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HYGIENE |
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·
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), CODE OF HYGIENIC PRACTICE FOR CANNED FRUIT AND
VEGETABLE PRODUCTS (CXC 2-1969), AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES
OF HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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·
THE PRODUCTS SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 211997). |
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WEIGHTS
AND MEASURES |
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·
MINIMUM FILL THE
CONTAINER SHOULD BE WELL FILLED WITH THE PRODUCT (INCLUDING PACKING MEDIUM)
WHICH SHOULD OCCUPY NOT LESS THAN 90% (MINUS ANY NECESSARY HEAD SPACE
ACCORDING TO GOOD MANUFACTURING PRACTICES) 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.
THIS PROVISIONS DOES NOT APPLY TO VACUUM PACKAGED FRUITS. |
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·
MINIMUM DRAINED
WEIGHT THE DRAINED WEIGHT OF THE PRODUCT SHOULD BE NOT LESS THAN THE
PERCENTAGES INDICATED IN THE CORRESPONDING ANNEXES, CALCULATED ON THE BASIS
OF THE WEIGHT OF DISTILLED WATER AT 20OC WHICH THE SEALED CONTAINER WILL HOLD
2 WHEN COMPLETELY FILLED |
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·
LOT ACCEPTANCE THE
REQUIREMENTS FOR MINIMUM DRAINED WEIGHT SHOULD BE DEEMED TO BE COMPLIED WITH
WHEN THE AVERAGE DRAINED WEIGHT OF ALL CONTAINERS EXAMINED IS NOT LESS THAN
THE MINIMUM REQUIRED, PROVIDED THAT THERE IS NO UNREASONABLE SHORTAGE IN
INDIVIDUAL CONTAINERS. |
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LABELLING |
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·
THE PRODUCTS
COVERED BY THE PROVISIONS OF THIS STANDARD SHALL BE LABELLED IN ACCORDANCE
WITH THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS (CXS
1-1985). IN ADDITION, THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
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· NAME OF THE PRODUCT o
THE NAMES OF THE CANNED
FRUITS SHALL BE THOSE DEFINED IN THE CORRESPONDING ANNEXES. o
WHEN THE FRUITS ARE
SIZED, THE SIZE (OR SIZES WHEN SIZES ARE MIXED), AS DEFINED IN THE
CORRESPONDING ANNEXES, MAY BE DECLARED AS PART OF THE NAME OR IN CLOSE
PROXIMITY TO THE NAME OF THE PRODUCT. o
THE NAME OF
THE PRODUCT MAY INCLUDE THE VARIETAL TYPE. |
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· LABELLING OF NON-RETAIL CONTAINERS o
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, PACKER,
DISTRIBUTOR OR IMPORTER, AS WELL AS STORAGE INSTRUCTIONS, SHALL APPEAR ON THE
CONTAINER. HOWEVER, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE
MANUFACTURER, PACKER, DISTRIBUTOR OR IMPORTER MAY BE REPLACED BY AN
IDENTIFICATION MARK, PROVIDED THAT SUCH A MARK IS CLEARLY IDENTIFIABLE WITH
THE ACCOMPANYING DOCUMENTS. |
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METHODS OF
ANALYSIS AND SAMPLING |
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PROVISION |
METHOD |
PRINCIPLE |
TYPE |
DRAINED WEIGHT |
AOAC 968.30 (CODEX GENERAL METHOD FOR PROCESSED FRUITS AND VEGETABLES) |
SIEVING GRAVIMETRY |
I |
FILL OF CONTAINERS |
CAC/RM 46-1972 (FOR GLASS CONTAINERS) (CODEX GENERAL METHOD FOR PROCESSED FRUIT AND VEGETABLES) AND ISO 90.1:1999 (FOR METAL CONTAINERS) (CODEX GENERAL METHOD FOR PROCESSED FRUIT AND VEGETABLES) |
WEIGHING |
I |
SOLUBLE SOLIDS |
ISO 2173:2003 (CODEX GENERAL METHOD FOR PROCESSED FRUIT AND VEGETABLES) AOAC 932.14C |
REFRACTOMETRY |
I |