CODEX STANDARD FOR QUICK FROZEN RAW SQUID
CODEX STAN 191 - 1995
1. SCOPE
This standard applies to quick frozen raw squid and parts
of raw squid, as defined below and offered for direct consumption
without further processing. It does not apply to products
indicated as intended for further processing or for other
industrial purpose.
2. DESCRIPTION
2.1 Product Definition
Quick frozen squid and parts of squid are obtained from squid
species of the following families:
(i) Loliginidae
(ii) Ommastrephidae.
2.2 Process Definition
The product after any suitable preparation shall be subjected
to a freezing process and shall comply with the conditions
laid down hereafter. The freezing process shall be carried
out in appropriate equipment in such a way that the range
of temperature of maximum crystallization is passed quickly.
The quick freezing process shall not be regarded as complete
unless and until the product temperature has reached -18°C
or colder at the thermal centre after thermal stabilization.
The product shall be kept deep frozen so as to maintain the
quality during transportation, storage and distribution.
Industrial repacking of intermediate quick frozen material
under controlled conditions which maintain the quality of
the product, followed by the reapplication of the quick freezing
process as defined above is permitted.
Quick frozen squid and parts of squid shall be processed and
packaged so as to minimize dehydration and oxidation.
2.3 Presentation
Any presentation of the product shall be permitted provided
that it:
(i) meets all the requirements
of this standard, and
(ii) is adequately described
on the label to avoid confusing or misleading the consumer.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Squid
Quick frozen squid shall be prepared from sound squid which
are of a quality fit to be sold fresh forhuman consumption.
3.2 Glazing
If glazed, the water used for glazing or preparing glazing
solutions shall be of potable quality or shall beclean sea-water.
Potable water is fresh-water fit for human consumption. Standards
of potability shall not be less than those contained in the
latest edition of the WHO "International Guidelines for
Drinking Water Quality". Clean sea-water is sea-water
which meets the same microbiological standards as potable
water and is free from objectionable substances.
3.3 Final Product
Products shall meet the reguirements 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 food additives are permitted in these products.
5. HYGIENE AND HANDLING
5.1 The final product shall be free from any foreign material
that poses a threat to human health.
5.2 When tested by appropriate methods of sampling and examination
prescribed by the Codex
Alimentarius Commission , the product:
(i) shall be free from
microorganisms or substances originating from microorganisms
in amounts which may present
a hazard to health in accordance with standards established
by the CAC; and
(ii) shall not contain
any other substance in amounts which may present a hazard
to health in accordance
with standards established by the Codex Alimentarius Commission.
5.3 It is recommended that the product covered by the provisions
of this standard be prepared and handled in accordance with
the appropriate sections of the Recommended International
Code of Practice - General Principles of Food Hygiene (CAC/RCP
1-1969, Rev. 3-1997) and the following relevant Codes:
(i) the Recommended International
Code of Practice for Frozen Fish (CAC/RCP 16-1978);
(ii) The Recommended International
Code of Practice for the Processing and Handling of Quick
Frozen Foods (CAC/RCP 8-1976);
(iii) the Recommended
International Code of Practice for Cephalopods (CAC/RCP 37-1989).
6. LABELLING
In addition to the provisions of the Codex General Standard
for the Labelling of Prepackaged Foods (CODEX STAN 1-1985)
the following specific provisions apply:
6.1 The Name of The Food
6.1.1 The name of the
product shall be "squid", or another name according
to the law, custom or
practice in the country in which the product is to be distributed.
6.1.2 There shall appear
on the label reference to the presentation, in close proximity
to the name of the food
in such additional words or phrases that will avoid misleading
or confusing the consumer.
6.1.3 In addition, the
labelling shall show the term "frozen", or "quick
frozen" whichever is customarily
used in the country in which the product is distributed, to
describe a product subjected
to the freezing process described in sub-section 2.2.
6.1.4 The label shall
state that the product should be maintained under conditions
that will maintain the
quality during transportation, storage and distribution.
6.1.5 If the product has
been glazed with sea-water, a statement to this effect shall
be made.
6.2 Net Contents (Glazed Products)
Where the food has been glazed, the declaration of net contents
of the food shall be exclusive of the glaze.
6.3 Storage Instructions
The label shall include terms to indicate that the product
shall be stored at a temperature of
-18°C or colder.
6.4 Labelling of Non-Retail Containers
Information specified above shall be given either on the container
or in accompanying documents, except that the name of the
food, lot identification, and the name and address of the
manufacturer or packer as well as storage instructions shall
always appear on the container.
However, lot identification, and the name and address may
be replaced by an identification mark, provided that such
a mark is clearly identifiable with the accompanying documents.
7. SAMPLING, EXAMINATION AND ANALYSES
7.1 Sampling
7.1.1 Sampling of lots
for examination of the product shall be in accordance with
the FAO/WHO Codex Alimentarius
Sampling Plans for Prepackaged Foods (AQL- 6.5) CAC/RM
42-1977. Sampling of lots composed of blocks shall be in accordance
with the sampling plan
developed for quick frozen fish blocks (reference to be provided).
The sample unit is the
primary container or for individually quick frozen products
is at least 1 kg portion of the sample unit.
7.1.2 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.
7.2 Sensory and Physical Examination
Samples taken for sensory and physical examination shall be
assessed by persons trained in such examination and in accordance
with procedures elaborated in Sections 7.3 through 7.5, Annex
A and the Guidelines for the Sensory Evaluation of Fish and
Shellfish in Laboratories (CAC/GL 31 - 1999).
7.3 Determination of Net Weight
7.3.1 Determination of
Net Weight of Product not Covered by Glaze The net weight
(exclusive of packaging
material) of each sample unit representing a lot shall be
determined in the frozen
state.
7.3.2 Determination of
Net Weight of Products Covered by Glaze (to be elaborated)
7.4 Procedure for Thawing
The sample unit is thawed by enclosing it in a film-type bag
and immersing in water at room
temperature (not higher than 35°C). The complete thawing of
the product is determined by gently squeezing the bag occasionally
so as not to damage the texture of the squid until no hard
core of ice crystals are left.
7.5 Cooking Methods
The following procedures are based on heating the product
to an internal temperature of 65-70°C. Cooking times vary
according to the size of the product and the temperatures
used. The exact times and conditions of cooking for the product
should be determined by prior experimentation.
Baking Procedure:
Wrap the product in aluminum foil and place it evenly on a
flat cookie sheet or shallow
flat pan.
Steaming Procedure:
Wrap the product in aluminum foil and place it on a wire rack
suspended over boiling
water in a covered container.
Boil-In-Bag Procedure:
Place the product into a boilable film-type pouch and seal.
Immerse the pouch into
boiling water and cook.
Microwave Procedure:
Enclose the product in a container suitable for microwave
cooking. If plastic bags
are used, check to ensure that no odour is imparted from the
plastic bags. Cook according
to equipment instructions.
8. DEFINTION OF DEFECTIVES
The sample unit shall be considered defective when it exhibit
any of the properties defined below.
8.1 Deep Dehydration
Greater than 10% of the surface area of the sample unit exhibits
excessive loss of moisture clearly shown as white or yellow
abnormality on the surface which masks the colour of the flesh
and penetrates below the surface, and cannot be easily removed
by scraping with a knife or other sharp instrument without
unduly affecting the appearance of the squid.
8.2 Foreign Matter
The presence in the sample unit of any matter which has not
been derived from squid (excluding packing material), 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.
8.3 Odour and Flavour
A sample unit affected by persistent and distinct objectional
odours or flavours indicative of
decomposition, which may be characterized also by light pinkish
to red colour.
8.4 Texture
Textural breakdown of the flesh, indicative of decomposition,
characterized by muscle structure which is mushy or paste-like.
9. LOT ACCEPTANCE
A lot shall be considered as meeting the requirements of this
standard when:
(i) the total number of
defectives as classified according to Section 8 does not exceed
the
acceptance number (c)
of the appropriate sampling plan in the Sampling plans for
Prepackaged Foods (AQL-6.5)
(CAC/RM 42-1977);
(ii) the average net weight
of all sample units is not less than the declared weight,
provided there is no unreasonable
shortage in any container;
(iii) the Food Additives,
Hygiene and Labelling requirements of Sections 4, 5.1, 5.2
and 6 are met.
"ANNEX A"
SENSORY AND PHYSICAL EXAMINATION
1. Complete net weight determination, according to defined
procedures in Section 7.3 (de-glaze as required).
2. Examine the frozen squid for the presence of deep dehydration
by measuring those areas which can only be removed with a
knife or other sharp instrument. Measure the total surface
area of the sample unit, and determine the percentage affected
using the following formula;
area affected x 100% = % affected by deep dehydration total
surface area
3. Thaw and individually examine each squid in the sample
unit for the presence of foreign matter and colour.
4. Examine each squid using the criteria outlined in Section
8. Flesh odours are examined by making a cut parallel to the
surface of the flesh so that the exposed surface can be evaluated.
5. In cases where a final decision on odour and texture can
not be made in the thawed uncooked state, a portion of the
sample unit is sectioned off and the odour, flavour and texture
confirmed without delay by using one of the cooking methods
defined in Section 7.5.
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