加拿大食品检验局对一般新鲜及冷冻鱼类产品标准（中文）.doc

一般新鲜及冷冻鱼类产品标准
1. 1。 INTRODUCTION简介
This general standard for packaged fresh and frozen finfish derives its authority from the Fish Inspection Regulations.这种对包装新鲜和冷冻鱼类一般标准的收入来自鱼类检验条例的权威。 It defines minimum acceptability of fresh and frozen fish for taint, decomposition, unwholesomeness and other requirements, other than weight, as defined in the Fish Inspection Act and Regulations and describes methods for determining that acceptability.它定义了新鲜和冷冻的污点，分解，unwholesomeness和其他要求，比体重等，如鱼类检验法和条例规定的最低可接受性，并介绍鱼类确定该接受的方法。
2. 2。 SCOPE范围
This standard applies to packaged fresh and frozen whole or dressed fish and fillets excluding those species covered by the Fresh and Frozen Groundfish Block and Fillet Standard or any other specific fresh or frozen product standard.本标准适用于包装新鲜和冷冻整鱼和鱼片或穿着不包括新鲜和冷冻鱼片底层块和标准或任何其他特定新鲜或冷冻的产品标准涵盖的品种。
Fresh and frozen fish shall be prepared from sound, wholesome raw material processed using good manufacturing practices.新鲜和冷冻鱼应准备从健全的，健康的原料处理采用良好生产规范。
Documents used to determine good manufacturing practice and compliance include:文件用于确定和遵守良好制造规范包括：
1. Recommended International Code of Practice - General Principles of Food Hygiene, CAC/RCP 1-1969 Rev. 1.推荐的国际操作规范 - 食品卫生法国CAC / RCP的1-1969致一般原则。
2. Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5) CAC/RM 42-1969.食品法典为（AQL的6.5）成飞/马币42-1969预包装食品抽样方案。
3. Recommended International Code of Practice for Fresh Fish, CAC/RCP 9-1976.推荐的国际操作规范鲜鱼法国CAC / RCP的9-1976。
4. Recommended International Code of Practice for Frozen Fish, CAC/RCP 16-1978.国际推荐守则冻鱼法国CAC / RCP的16-1978。
5. Code of Practice - General Principles of Food Hygiene for Use by the Food Industry in Canada, Health Protection Branch, Health and Welfare Canada, 1983.操作规范 - 食品卫生的一般原则由加拿大食品工业中使用，保健科，卫生和福利加拿大，1983年。
3. 3。 NOMENCLATURE命名法
The name of the product shall be that recognized in common usage in Canada and in accordance with the Fish Inspection Regulations and any requirements of the applicable Codex Alimentarius Recommended International Standard.该产品的名称必须是在加拿大认可的普遍使用，并与鱼类检验条例和适用的食品法典委员会推荐的国际标准的任何要求。
4. 4。 FORMS OF PRODUCT PRESENTATION形式的产品介绍
4.1 Fresh and frozen finfish may be presented as uneviscerated, eviscerated, fillets or blocks with or without skin, scales or bones, as appropriate to the style of pack. 4.1鲜，冻鱼类可能会被提出作为uneviscerated，全净膛，鱼片或有或无皮肤，鳞片或骨头块，适合于包装风格。
4.2 Fresh and frozen finfish may also be presented as minced fish blocks. 4.2鲜，冻鱼类也可能表现为碎鱼块。
4.3 Any other presentation of the product may be permitted provided that it: 4.3产品的任何其他文稿可能被允许，只要它：
a. is sufficiently distinctive from the forms of presentation set out in 4.1 and 4.2; and有足够的从集合在4.1和4.2的形式介绍了鲜明;及
b. meets all other Canadian regulatory requirements; and符合所有其他加拿大的监管要求;
c. is adequately described on the label and in accordance with all regulatory labelling requirements.是充分的描述，并在标签上标示符合所有监管要求。
5. 5。 SAMPLING抽样
The sampling and tolerance plans at the front of this manual shall be used to determine the acceptability of the lot.在本手册前面的抽样和宽容的计划应当用于确定该地段的认受性。 The sampling plans dictate the minimum sample size to be taken.抽样计划的最小样本大小决定了应采取的。 If necessary, in the opinion of the inspector, more than the minimum sample size specified may be taken.如有必要，在审查员认为，比最低的样本指定的大小更可能采取。
5.1 Sampling of lots for the sensory examination of the product shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plan for Prepackaged Foods (AQL 6.5) (CAC/RM 42-1969) except that a lower acceptance number for decomposition shall be used as indicated in the sampling tables. 5.1对产品的感官检验大量取样应按照粮农组织/世界卫生组织食品法典预包装食品抽样方案（AQL的6.5）（成飞/马币42-1969），除了一个较低的验收数进行分解，应使用正如在抽样表。
The tables specify the minimum number of sample units to be used for the following types of inspections:下表指定要用于以下类型的检查样本单位使用的最低数量：
a. Level I - Sensory examination of all products subject to inspection other than lots which are subject to reinspection. I级 - 感官检验所有产品受到比地段而属于其他检查复验。
b. Level II - Sensory examination of all products which are under reinspection.二级 - 感官下的所有产品，复验的检验。
5.2 Size of Sample Unit 5.2样本单位尺寸
The sample unit shall consist of a container of fish and the contents thereof.样本股由一名鱼容器和其内容。
In the case of large containers (sample unit sizes of 10 kg or greater) of bulk packaged fresh or individually frozen whole or dressed fish or fresh or individually frozen fillets, the individual fish or fillet can be considered the sample unit for the purpose of collecting samples for examination.在大批量包装容器的案件新鲜或冷冻整或单独穿着鱼或新鲜或冷冻鱼片单独（10公斤抽样单位大小或更大），个别鱼或鱼片可以考虑收集样本股的目的样品进行检验。
6. 6。 DESCRIPTION OF DEFECTS描述方面的缺陷
6.1 Taint 6.1污点
A unit will be considered tainted when more than 10% of the declared weight is affected by any of the following conditions:一个单位将被视为污点当超过10％的重量是宣布由以下条件的任何影响：
a) Rancid一）腐臭
Odour characterized by the distinct or persistent odour of oxidized oil; or气味特征是炸油明显或持续性气味;或
Flavour characterized by that of oxidized oil which leaves a distinct bitter aftertaste.风味特点是氧化油，留下了明显的苦涩回味的。
b) Abnormal二）异常
Distinct and persistent uncharacteristic odours or flavours such as burnt or acrid, metallic, associated with feed or strong iodoform and not defined as rancid or decomposed. DISTINCT和持续异常气味或口味，如被烧毁或辛，金属，碘仿与饲料或强相关，而不是定义为腐臭或分解。
6.2 Decomposition 6.2分解
A unit will be considered decomposed when more than 10% of the declared weight is affected by any of the following conditions:一个单位分解时，会考虑超过10％的重量的声明是由以下条件之一的影响：
a) Odour or flavour一）气味或味道
Persistent, distinct and uncharacteristic odour or flavour including but not limited to the following:持久，独特和异常气味或味道，包括但不限于以下内容：
· ammonia, bilge, faecal, fruity, hydrogen sulphide, musty, putrid, saltfish-like, sour, sour milk-like, vegetable, and yeasty.氨，舱底，粪便，水果，硫化氢，发霉，腐烂，saltfish状，酸奶，酸味奶样，蔬菜，酵母。
b) Discolouration二）变色
Fish showing abnormal discolouration of the flesh, such as green or black as associated with decomposition.鱼类显示异常变色的肉，如绿色或黑色，与分解有关。
c) Texture三）纹理
Textural breakdown of the flesh associated with decomposition which is characterized by muscle structure which is very tough or dry, or muscle structure which is mushy, or in the case of whole or dressed fish, perforated bellies or broken bellies or belly walls, caused by enzymatic action.质地分类与分解相关的肉它的特点是肌肉的结构，是非常艰难的，或干或肌肉结构是糊状，或在整个案件或处理鱼，穿孔或破裂的肚子肚子或腹部墙壁，造成酶法行动。
6.3 A sample unit shall be classified as defective when more than 10% of the declared weight of the sample unit is affected by any combination of tainted or decomposed conditions. 6.3样品的单位，应列为缺陷当超过10样本股宣告％的重量受到任何污染或分解条件的组合影响。
6.4 Unwholesome 6.4不健康
a) Critical Foreign Material a）关键异物
A lot will be considered defective when any of the following conditions are found:还有很多缺陷时，会考虑下列条件之一的发现：
· the presence of any material which has not been derived from fish and which poses a threat to human health (such as glass, etc.); or对任何没有被来自鱼和它的物质存在构成了对人类健康（如玻璃等）的威胁;或
· distinct and persistent odour or flavour of any material which has not been derived from fish and which poses a threat to human health (such as solvents, fuel oil, etc.).独特的和持久的气味或任何没有被来自鱼和风味的材料对人体健康构成威胁（如溶剂，燃料油等）。
b) Foreign Material二）异物
A unit will be considered defective when the following condition is found:一个单位将被视为有缺陷时，发现以下情况：
· the presence of readily detectable material which has not been derived from fish but does not pose a threat to human health (such as insect pieces, sand, etc.).对易被察觉物质的存在而没有被来自鱼，但并不会对人体健康（如昆虫件，砂等）的威胁。
c) Other Defects c）其他缺陷
A unit will be considered defective when any of the following conditions are found:一个单位将被视为有缺陷时，有下列情形之一的发现：
1. Dehydration (Freezer burn) 脱水（冷柜刻录）
More than 10% of the declared weight of the fish or fillets in the unit are affected by dehydration affecting more than 10% of their surface area.十余年的鱼或鱼片宣布在单位重量％受影响超过10％，其表面面积脱水。
2. Parasites 寄生虫
Only nematodes or copepod parasites having capsular diameter of greater than 3 mm or, if not encapsulated, a length of greater than 10 mm will be considered in determining whether the lot is acceptable with respect to parasites.只有桡足类寄生虫有线虫或大于3毫米，如果不封装，一个大于10毫米的长度将是决定是否很多方面的考虑可以接受的寄生虫囊直径。 For packs of 1 kg and greater, the presence of 2 or more parasites per kg of sample unit will result in rejection of the sample.对于1公斤和更大的包，2或以上的样本单位公斤寄生虫的存在将导致该样品拒绝。 For packs of less than 1 kg, the presence of parasites at a rate of infestation greater than an average of 1 parasite per kg of total sample will result in rejection of the sample.对于小于1公斤的包，在一中的寄生虫的感染比1的总样本，每公斤平均寄生率最高的存在将导致该样品拒绝。 For example, a sample consisting of 13 units of 500g each would be rejected if 7 or more parasites were found.例如，一个样本每500克13个单位组成的将被拒绝，如果7个或更多寄生虫被发现。
The following parasite occurrences will result in the sample unit being classified as defective:下面的寄生虫会导致出现样本股是有缺陷的分类为：
Pack Size包装规格
Reject Parasite Level拒绝寄生虫水平
1 kg 1公斤
Use average as described above使用平均如上所述
5 lb 5磅
3三
10 lb 10磅
5 5
15 lb 15磅
7 7
16.5 lb一十六点五英镑
8 8
18.5 lb一十八点五英镑
9 9
20 lb 20磅
10 10
50 lb 50磅
23 23
3. Bones (Boneless packs only) 骨头（无骨包只）
One bone 1 mm in diameter or 10 mm in length per kg fish.一根骨头，直径1毫米或10毫米的长度，每公斤鱼。
4. Undesireable Parts Undesireable零件
Each incidence of viscera.每个脏器的发病率。
7. 7。 EXAMINATION METHODS检查方法
7.1 Complete net weight determination, according to defined procedures (deglaze as required).净重7.1完整的决心，按照规定的程序（deglaze如需要）。
7.2 Examine the frozen fish for the presence of dehydration by measuring those areas which can only be removed with a knife or other sharp instrument. 7.2检查的脱水，通过测量那些只能用小刀或其他利器拆除地区的存在冻鱼。 Measure the total surface area of the fish or fillet, and determine the percentage affected using the following formula:衡量鱼或鱼片的总表面积，并确定影响使用下面的公式的百分比：
· ( area affected / total surface area) x 100 = % affected by dehydration （ 受灾面积 /总面积）× 100 =％脱水的影响
7.3 Thaw as necessary. 7.3解冻是必要的。 The fresh or defrosted fish or fillets in the entire unit are examined individually for the presence of foreign matter, undesirable parts, nematodes and copepods, and other parasites with defined tolerances.新鲜或解冻的鱼或鱼片，在整个单位进行检查个别的异物，不良零件，线虫和桡足类，与其他寄生虫的存在定义的公差。 Parasite examination for nematodes and copepods will be non-destructive, that is the fish are not filleted or the skin removed from fillets to assist in parasite detection.寄生线虫和桡足类考试将非破坏性的，这是不鱼片鱼片的鱼或删除，以协助在寄生虫检测皮肤。 The parasites are removed and the total number of incidents counted to determine sample unit compliance.这些寄生虫拆除，计算确定的样本单位遵守事故总数。
7.4 Each entire sample unit of fresh or defrosted fillets is examined in its entirety for odour, colour and texture. 7.4各种新鲜或解冻鱼片整个样本单位为审查其气味，颜色和质地的整体。 In the case of a reinspection, where an inspector is unable to make a decision on acceptance or rejection of a unit without evaluating flavour, the portion of the unit requiring confirmation of odour/flavour may be cooked using a boil-in-bag or similar procedure, or by oven heating or microwaving in a closed container, until the protein at the centre of the fish has coagulated.在一个复验，凡检查无法进行评估的味道就没有接受或驳回决定一个单位的情况下，对需要确认单位部分的气味/味道可能是熟用煮沸袋包装或类似，或烤箱加热过程中的一个封闭的容器或微波炉，直到在蛋白质的鱼中心，已凝固。 (Depending on the method chosen and the equipment available, cooking times may vary. For example, a 500 g thawed sample unit should require a cooking time of 3-4 minutes at a microwave power of 700 watts; the unit should be turned once during this procedure to ensure even heating.). （根据所选择的方法和设备提供的不同，烹饪时间可能有所不同，例如，一个500克解冻样本单位应在规定的700瓦功率的微波烹调时间3-4分钟。单位应打开一次在这个程序，以确保加热均匀。）。
Let cool slightly, then assess odour, flavour and texture of cooked unit.稍微放凉，然后评估气味，味道和质地的熟单位。 Calculate percentage of unacceptable fish in the unit.百分比计算，在单位不能接受的鱼。
7.5 In the case of whole or dressed fish, the entire sample unit is to be examined in its presented form, using the criteria outlined in Section 5, for the determination of taint, decomposition and unwholesomeness. 7.5整或穿着鱼的情况下，整个样本单位要审查其提出的形式，采用第5节中概述的标准的污点，分解和unwholesomeness决心。 A thorough examination is to be made of the belly walls for evidence of perforated or broken bellies caused by enzymatic action of the stomach content (autolysis).一个是要彻底检查的肚皮墙经费用于由胃内容物（自溶）酶作用引起的穿孔或破裂的肚子证据。 Should there be evidence of perforated or broken belly walls or other signs of decomposition then the entire unit is further examined for flesh odours by tearing or making a cut across the back of the neck such that the exposed surface flesh can be evaluated for decomposition or taint.如果有穿孔或破裂腹墙壁或其他迹象分解撕裂或作出穿过脖子后面，这样切出露地表的肉可用于分解或污点评价那么整个单位进一步审查证据肉气味。
Where no broken or perforated bellies are encountered, a minimum of at least 10% of the declared weight of each unit, or a minimum of 10 fish, whichever is greater, will be further examined for flesh odours by tearing or making a cut across the back of the neck.如果没有破裂或穿孔遇到肚子，至少10各单位申报的重量，或10鱼最低，以较高者为准％的最低将进一步审查了由撕肉的气味或作出跨越后面的脖子。
7.6 Record defects on the appropriate worksheet. 7.6记录缺陷对相应的工作表。
8. 8。 CLASSIFICATION OF "DEFECTIVES"分类“缺陷”
A sample unit shall be classified as "defective" when it fails the defects for decomposition, tainted, or unwholesome conditions as described in section 6, or when more than 10% by declared weight of the sample unit is affected by any combination of tainted or decomposed conditions.样本单位应列为“有缺陷”，当它失败分解的缺陷，污点，或不健康的条件，如第6，或超过10％时所描述的申报单位重量的样品受到任何污染或组合的影响分解条件。
9. 9。 LOT ACCEPTANCE批量合格
A lot will be considered unacceptable when:还有很多时候会被认为是不可接受：
a. any single instance of critical foreign matter occurs; or任何关键异物发生的一个实例;或
b. the total number of sample units found defective for taint, decomposition or unwholesomeness, individually or in combination, exceeds the acceptance number for the sample size designated in the sampling plans; or样本单位总数找到污点，分解或unwholesomeness，单独或合并有缺陷的，超过了指定的抽样计划样本大小验收数;或
c. the total number of sample units found defective for decomposition exceeds the acceptance number shown in parentheses for the sample size designated in the sampling plans.样本单位总数分解发现缺陷数量超过了接受在指定的抽样计划样本大小括号内。

5