CXS 176-1989 食用木薯粉标准（2019版）

STANDARDFOREDIBLECASSAVAFLOURCXS176-1989Adoptedin1989.Revisedin1995.Amendedin2013and2019.CXS176-198921.SCOPEThisStandardappliestocassavaflourintendedfordirecthumanconsumptionwhichisobtainedfromtheprocessingofediblecassava(ManihotesculentaCrantz).2.DESCRIPTION2.1DefinitionoftheproductEdiblecassava(ManihotesculentaCrantz)flouristheproductpreparedfromdriedcassavachipsorpastebyapounding,grindingormillingprocess,followedbysiftingtoseparatethefibrefromtheflour.Incaseofediblecassavaflourpreparedfrombittercassava(ManihotutilissimaPohl),detoxificationiscarriedoutbysoakingthetubersinwaterforafewdays,beforetheyundergodryingintheformofwhole,poundedtuber(paste)orinsmallpieces.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1Qualityfactors–general3.1.1Ediblecassavaflourshallbesafeandsuitableforhumanconsumption.3.1.2Ediblecassavaflourshallbefreefromabnormalflavours,odours,andlivinginsects.3.1.3Ediblecassavaflourshallbefreefromfilth(impuritiesofanimalorigin,includingdeadinsects)inamountswhichmayrepresentahazardtohumanhealth.3.2Qualityfactors–specific3.2.1Moisturecontent13%m/mmaxLowermoisturelimitsshouldberequiredforcertaindestinationsinrelationtotheclimate,durationoftransportandstorage.4.CONTAMINANTS4.1ContaminantsTheproductcoveredbythisStandardshallcomplywiththemaximumlevelsoftheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995).4.2PesticideresiduesTheproductcoveredbythisStandardshallcomplywiththemaximumresiduelimitsforpesticidesestablishedbytheCodexAlimentariusCommission.5.HYGIENE5.1ItisrecommendedthattheproductcoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969),andotherCodesofPracticerecommendedbytheCodexAlimentariusCommissionwhicharerelevanttothisproduct.5.2Totheextentpossibleingoodmanufacturingpractice,theproductshallbefreefromobjectionablematter.5.3Whentestedbyappropriatemethodsofsamplingandexamination,theproduct:–shallbefreefrommicro-organismsinamountswhichmayrepresentahazardtohealth;–shallbefreefromparasiteswhichmayrepresentahazardtohealth;and–shallnotcontainanysubstanceoriginatingfrommicro-organismsinamountswhichmayrepresentahazardtohealth.6.PACKAGING6.1Cassavaflourshallbepackagedincontainerswhichwillsafeguardthehygienic,nutritional,technological,andorganolepticqualitiesoftheproduct.6.2Thecontainers,includingpackagingmaterial,shallbemadeofsubstanceswhicharesafeandsuitablefortheirintendeduse.Theyshouldnotimpartanytoxicsubstanceorundesirableodourorflavourtotheproduct.6.3Whentheproductispackagedinsacks,thesemustbeclean,sturdyandstronglysewnorsealed.CXS176-198937.LABELLINGInadditiontotherequirementsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985),thefollowingspecificprovisionsapply:7.1NameoftheproductThenameoftheproducttobeshownonthelabelshallbe“ediblecassavaflour.”7.2Labellingofnon-retailcontainersInformationfornon-retailcontainersshalleitherbegivenonthecontainerorinaccompanyingdocuments,exceptthatthenameoftheproduct,lotidentificationandthenameandaddressofthemanufacturerorpackershallappearonthecontainer.However,lotidentificationandthenameandaddressofthemanufacturerorpackermaybereplacedbyanidentificationmark,providedthatsuchamarkisclearlyidentifiablewiththeaccompanyingdocuments.8.METHODSOFSAMPLINGSeerelevantCodextextsonmethodsofanalysisandsampling.CXS176-19894ANNEXInthoseinstanceswheremorethanonefactorlimitand/ormethodofanalysisisgivenwestronglyrecommendthatusersspecifytheappropriatelimitandmethodofanalysis.Factor/DescriptionLimitMethodofanalysisCRUDEFIBREMAX:2.0%ISO5498(1981)–DeterminationofCrudeFibreContent–B.S.Separationbyfiltrationthroughfilterpaper–GeneralMethodASHMAX:3.0%ISO2171(1980)–Cereals,PulsesandDerivedProducts–PulsesandDerivedProducts–DeterminationofAsh(TypeIMethod)FOODADDITIVESConformWithLegislationoftheCountryinWhichtheProductisSoldNoneDefinedPARTICLESIZENoneDefinedfineflourMIN:90%shallpassthrougha0.60mmsievecoarseflourMIN:90%shallpassthrougha1.20mmsieve