CAC/RCP 3-1969 Code of Hygienic Practice for Dried Fruits

SECTION I - SCOPE
This code of practice applies to all fruits that have been dried by natural or artificial means or a combination of both. The fruit is dried to the extent that the greater part of the moisture has been removed, and in addition the fruit may be subjected to a safe and appropriate treatment in preparation and packing, to permit marketing in normal trade channels. Fruits covered by this code include apples, apricots, peaches, pears, nectarines, prunes, figs, dates, and vine fruits such as raisins and currants. Fruits other than vine fruits prior to drying, if desired, and applicable for the particular fruit, may be cored, or pitted, sliced, diced, quartered, halved, or otherwise subdivided. This code does not apply to fruits commonly known as "dehydrated fruits" with a moisture content not exceeding 5%.

SECTION II - DEFINITIONS
None considered necessary for this code of practice.

SECTION III - RAW MATERIAL REQUIREMENTS
A. Environmental Sanitation in Growing and Food Production Areas