序号

编号

英文名称

中文名称

我国标准采用对照

页数

219

CAC RCP 50- 2003

Code of Practice for the Prevention and Reduction of patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages     

预防和降低苹果汁和其它饮料中苹果汁组份棒曲霉素污染的操作规程

6

220

CAC RCP 51- 2003 

Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisins and tricothecenes

8

221

CAC GL 47- 2003 

Guidelines for Food Import Control Systems 

食品进口控制系统指南

9

222

CAC/RCP 1- 1969,Rev.3-1997,Amend.1-1999

General Principles of Food Hygiene

食品卫生通则(含HACCP体系原则、HACCP体系应用指南)

30

223

CAC/RCP 2- 1969   

Recommended International Code of Hygienic Practice for Canned Fruit and Vegetable Products

水果和蔬菜罐头国际推荐卫生操作规程

7

224

CAC/RCP 3- 1969

Recommended International Code of Hygienic Practice for Dried Fruits

干果国际推荐卫生操作规程

8

225

CAC/RCP 4- 1971

Recommended International Code of Hygienic Practice for Desiccated Coconut 

脱水椰子的国际推荐卫生操作规程

8

226

CAC/RCP 5- 1971

Recommended International Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi 

国际推荐脱水水果蔬菜(包括食用菌)卫生操作规程

8

227

CAC/RCP 6- 1972

Recommended International Code of Hygienic Practice  for Tree Nuts

坚果国际推荐卫生操作规程

8

228

CAC/RCP 7- 1974   

System for the Description of Carcasses of Bovine and Porcine Species

229

CAC/RCP 8- 1976

Recommended International Code of Practice for Processing and Handling of Quick Frozen Foods

速冻食品加工和处理国际推荐操作规程

19

230

CAC/RCP 9- 1976    

Recommended International Code of Practice for Fresh Fish

国际推荐鲜鱼操作规程

54

231

CAC/RCP 10- 1976

Recommended International Code of Practice for Canned Fish  

国际推荐鱼罐头操作规程

56

232

CAC/RCP 11- 1976，Rev.1-1993

Recommended International Code of Hygienic Practice  for Fresh Meat

国际推荐的鲜肉卫生操作规程

33

233

CAC/RCP 13- 1976, Rev.1-1985

Recommended International Code of Hygienic Practice  for Processed Meat and Poultry Products 

国际推荐加工肉和禽制品卫生操作规程

30

234

CAC/RCP 14- 1976

Recommended Code of Hygienic Practice  for Poultry Processing   

禽类加工推荐卫生操作规程

11

235

CAC/RCP 15- 1976，Amended 1978,1985

Recommended International Code of Hygienic Practice  for Egg Products 

国际推荐蛋制品卫生操作规程

47

236

CAC/RCP 16- 1978

Recommended International Code of  Practice for Frozen Fish    

国际推荐冷冻鱼操作规程

71

237

CAC/RCP 17 -1978

Recommended International Code of  Practice for Shrimps or Prawns   

国际推荐虾或对虾操作规程

52

238

CAC/RCP 18- 1978

Recommended International Code of Hygienic Practice  for Molluscan Shellfish 

国际推荐软体鱼贝类卫生操作规程

30

239

CAC/RCP 19- 1979 

Recommended International Code of Practice  for the Operation of Irradiation Facilities used for the Treatment of Foods

国际食品辐照设备应用推荐操作规程

9

240

CAC/RCP 20- 1979,Rev.a-1985

Code of Ethics for International Trade in Food

国际食品贸易的道德规程

6

241

CAC/RCP 21-1979

Recommended International Code of Hygienic Practice  for Foods for Infants and Children 

国际推荐婴幼儿食品卫生操作规程

21

242

CAC/RCP 22 1979

Recommended International Code of Hygienic Practice  for Groundnuts (Peanuts)

推荐国际花生卫生操作规程

20

243

CAC/RCP 23- 1979,Rev.2-1993

Recommended International Code of Hygienic Practice  for Low-Acid and Acidified Low-Acid Canned Foods 2 1993  

低酸和酸化低酸罐头食品国际推荐卫生操作规程

95

244

CAC/RCP 24- 1979  

Recommended International Code of  Practice  for Lobsters

 龙虾国际推荐操作规程

53

245

CAC/RCP 25- 1979

Recommended International Code of  Practice  for Smoked Fish  

国际推荐的熏鱼操作规程

44

246

CAC/RCP 26 -1979

Recommended International Code of  Practice  for Salted Fish 

国际推荐咸鱼操作规程

59

247

CAC/RCP 27- 1983

Recommended International Code of  Practice  for Minced Fish Prepared by Mechanical Separation

国际推荐机械分割加工鱼糜的操作规程

37

248

CAC/RCP 28- 1983

Recommended International Code of  Practice  for Crabs

国际推荐螃蟹操作规程

43

249

CAC/RCP 29- 1983,Rev.1-1993

Recommended International Code of Hygienic Practice for Game

国际推荐狩猎(野生)动物肉卫生操作规程