CAC/RCP 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi
SECTION I - SCOPE
This code of practice applies to fruits and vegetables which are artificially dehydrated (including freeze-dried), either from the succulent stage or in combination with sun-drying, and covers the products commonly associated with the phrase "dehydrated food".
Such fruits and vegetables are relatively low in moisture and generally unpalatable in dehydrated form and can be held under normal conditions without significant decay due to mould, enzymatic, or bacterial action.
The fruit or vegetable may be sliced, cubed, diced, granulated, or in other sub-divided form, or left whole prior to dehydratation.
Fruits covered by this code include, but are not limited to, apples, bananas, cranberries, cherries, bilberries.
Vegetables covered by this Code include, but are not limited to: artichokes, asparagus, green beans, cabbage, cauliflower, celery, sweet corn, eggplant, onions, green peas, potatoes, squash, sweet potatoes, tomatoes, edible cultivated mushrooms, and whole and sliced dried wild fungi according to the list of acceptable varieties established by the competent authority of the consuming country.
Exclusion: tree nuts and the relatively high moisture content "dried fruits" of commerce, which are edible in the dry state; other dried products such as cereal grains, pulses and legumes including dried ripened beans, dried peas other than green peas, dried spices, and other dry food products which only on occasion require an artificial drying or conditioning treatment prior to storage.
