CAC/RCP 30-1983 Code of Hygienic Practice for the Processing of Frog Legs
1. SECTION I - SCOPE
This Code of Hygienic Practice applies to frog legs derived from edible frogs. It contains the minimum requirements of hygiene in the production, processing, handling, packing, storage, transportation and distribution of frog legs to ensure a healthful and wholesome supply of this product.
2. SECTION II - DEFINITIONS
For the purposes of this Code the following expressions have the meaning stated:
2.1 Chilling means the process of cooling to a temperature approaching that of melting ice;
2.2 Contamination means occurrence of any objectionable matter in the product.
2.3 Disinfection means the reduction, without adversely affecting the food, by means of hygienically satisfactory chemical agents and/or physical methods, of the number of microorganisms to a level that will not lead to harmful contamination of food.
2.4 Establishment means any building(s) or area(s) in which food is handled after harvesting and the surroundings under the control of the same management.
2.5 Fresh frog legs means the skinless hind legs of freshly killed frogs.
