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DESCRIPTION |
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LAVER PRODUCTS ARE
THOSE PREPARED MAINLY WITH RAW LAVER, WHICH BELONGS TO THE GENUS PYROPIA. ALL
PRODUCTS ARE DRIED AND AFTER DRYING, THE PRODUCTS MAY BE FURTHER ROASTED
AND/OR SEASONED. |
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THE PRODUCT MAY
COME IN VARIOUS STYLES SUCH AS A SHREDDED FRAGMENT, A SHEET, A ROLLED-SHEET,
A ROUND LUMP, ETC. ANY PRESENTATION OF THE PRODUCT SHALL BE PERMITTED
PROVIDED THAT IT MEETS ALL REQUIREMENTS OF THIS STANDARD; AND IS ADEQUATELY
DESCRIBED ON THE LABEL TO AVOID CONFUSING OR MISLEADING THE CONSUMER. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· COMPOSITION o
BASIC INGREDIENTS RAW
LAVER WHICH BELONGS TO THE GENUS PYROPIA, o
QUALITY FACTORS THE
FINAL PRODUCT SHALL MAINTAIN ITS OWN FLAVOUR AND COLOUR, WHICH REPRESENT ITS
RAW MATERIALS AND PROCESSING METHODS AND IT SHALL BE FREE FROM OFF-FLAVOURS. o
MOISTURE CONTENT |
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PRODUCTS |
MOISTURE CONTENT (MAXIMUM %) |
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DRIED LAVER PRODUCTS (SECTION 2.3.1) IN CASE OF 2ND DRIED PRODUCTS |
14
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7 |
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ROASTED LAVER PRODUCT (SECTION 2.3.2) |
5 |
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SEASONED LAVER PRODUCTS (SECTION 2.3.3) |
5 |
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IN CASE OF SEASONED LAVER FOR BREWING
(SECTION 2.3.3.2) |
10 |
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ACID
VALUE |
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PRODUCTS |
MAXIMUM (MG KOH/G) |
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SEASONED LAVER PRODUCTS FRIED OR TREATED WITH EDIBLE OIL (SECTION
2.3.3) |
3.0 |
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CLASSIFICATION OF
DEFECTIVES A CONTAINER THAT FAILS TO MEET ONE OR MORE OF THE APPLICABLE
QUALITY REQUIREMENTS, AS SET OUT IN SHOULD BE CONSIDERED AS A “DEFECTIVE”. |
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FOOD
ADDITIVES |
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DRIED LAVER
PRODUCTS AND ROASTED LAVER PRODUCT NO FOOD ADDITIVES ARE PERMITTED. |
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FLAVOURINGS THE
FLAVOURINGS USED IN THESE PRODUCTS SHOULD COMPLY WITH THE GUIDELINES FOR THE
USE OF FLAVOURINGS (CXG 66-2008). |
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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). AND 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), AND OTHER RELEVANT CODEX TEXTS, SUCH AS CODES
OF HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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THE PRODUCTS SHOULD
ALSO COMPLY WITH OTHER MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE
WITH 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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NET CONTENTS THE
NET CONTENTS OF THE PRODUCT SHALL BE EXPRESSED IN THE UNIT OF WEIGHT (“G” OR
“KG”) OR IN THE UNIT OF THE NUMBER OF SHEET, OR IN COMBINATION OF THESE TWO. |
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LABELLING |
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IN ADDITION TO THE
PROVISIONS OF THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS
(CXS 1-1985), THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
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LABELLING OF
NON-RETAIL CONTAINERS INFORMATION ON NON-RETAIL CONTAINERS SHALL BE GIVEN
EITHER ON THE CONTAINER OR IN ACCOMPANYING DOCUMENTS, EXCEPT THAT THE NAME OF
THE PRODUCTS, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE
MANUFACTURER AND/OR PACKER SHALL APPEAR ON THE CONTAINER. HOWEVER, LOT
IDENTIFICATION, AND THE NAME AND ADDRESS OF THE MANUFACTURER AND/OR PACKER
MAY BE REPLACED BY AN IDENTIFICATION MARK, PROVIDED THAT SUCH A MARK IS
CLEARLY IDENTIFIABLE WITH THE ACCOMPANYING DOCUMENTS. |
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PACKAGING |
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PACKAGING MATERIALS
USED FOR RETAIL PRODUCTS SHALL BE COMPLETELY TRANSPARENT EXCEPT FOR PRINTING
AREAS, OR COMPLETELY OPAQUE. IN ADDITION, THE PRODUCTS SHALL BE PACKAGED TO
PROTECT THEM FROM MOISTURE. |
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METHODS OF
ANALYSIS AND SAMPLING |
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FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |
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