《BS ISO 17645 2025.docx》由会员分享，可在线阅读，更多相关《BS ISO 17645 2025.docx（13页珍藏版）》请在第壹文秘上搜索。
1、BSISO17645:2025Dry-curedhamSpecificationbsi.NationalforewordThisBritishStandardistheUKimplementationofISO17645:2025.TheUKparticipationinitspreparationwasentrustedtoTechnicalCommitteeW/-,MiscellaneousStandards.Alistoforganizationsrepresentedonthiscommitteecanbeobtainedonrequesttoitscommitteemanager.C
2、ontractualandlegalconsiderationsThispublicationhasbeenpreparedingoodfaith,howevernorepresentation,warranty,assuranceorundertaking(expressorimplied)isorwillbemade,andnoresponsibilityorliabilityisorwillbeacceptedbyBSIinrelationtotheadequacy,accuracy,completenessorreasonablenessofthispublication.Alland
3、anysuchresponsibilityandliabilityisexpresslydisclaimedtothefullextentpermittedbythelaw.Thispublicationisprovidedasis,andistobeusedattherecipientsownrisk.Therecipientisadvisedtoconsiderseekingprofessionalguidancewithrespecttoitsuseofthispublication.Thispublicationisnotintendedtoconstituteacontract.Us
4、ersareresponsibleforitscorrectapplication.TheBritishStandardsInstitution2025PublishedbyBSIStandardsLimited2025ISBN9780539236880ICS67.120.10CompliancewithaBritishStandardcannotconferimmunityfromlegalobligations.ThisBritishStandardwaspublishedundertheauthorityoftheStandardsPolicyandStrategyCommitteeon
5、30June2025.Amendments/corrigendaissuedsincepublicationDateTextaffectedInternationalStandardISO17645Dry-curedhamSpecificationFirStedition2025-06Jambonsec-SpecificationsReferencenumberISO17645:2025(en)COPYRIGHTPROTECTEDDOCUMENTISO2025Allrightsreserved.Unlessotherwisespecified,orrequiredinthecontextofi
6、tsimplementation,nopartofthispublicationmaybereproducedorutilizedotherwiseinanyformorbyanymeans,electronicormechanical,includingphotocopying,orpostingontheinternetoranintranet,withoutpriorwrittenpermission.PermissioncanberequestedfromeitherISOattheaddressbeloworISO,smemberbodyinthecountryofthereques
7、ter.ISOcopyrightofficeCP401Ch.deBlandonnet8CH-1214Vernier,GenevaPhone:+41227490111Email:copyrightiso.orgWebsite:www.iso.orgPublishedinSwitzerlandContentsPageForewordivIntroductionv1 Scope12 Normativereferences13 Termsanddefinitions14 Specification24.1 General24.2 Rawmaterial24.3 Foodadditives24.4 Fi
8、nalproducts24.4.1 Minimumwholeprocessingperiod24.4.2 Physicalandchemicalindices24.4.3 Hygiene35 Sampling36 Labelling,packaging,transportandstorage36.1 Labelling36.2 Packaging46.3 Transport46.4 Storage4AnnexA(informative)Sampling5Bibliography7ForewordISO(theInternationalOrganizationforStandardization
9、)isaworldwidefederationofnationalstandardsbodies(ISOmemberbodies).TheworkofpreparingInternationalStandardsisnormallycarriedoutthroughISOtechnicalcommittees.Eachmemberbodyinterestedinasubjectforwhichatechnicalcommitteehasbeenestablishedhastherighttoberepresentedonthatcommittee.Internationalorganizati
10、ons,governmentalandnon-governmentabinliaisonwithISO,alsotakepartinthework.ISOcollaboratescloselywiththeInternationalElectrotechnicalCommission(IEC)onallmattersofelectrotechnicalstandardization.TheproceduresusedtodevelopthisdocumentandthoseintendedforitsfurthermaintenancearedescribedintheISO/IECDirec
11、tives,Part1.Inparticular,thedifferentapprovalcriterianeededforthedifferenttypesofISOdocumentshouldbenoted.ThisdocumentwasdraftedinaccordancewiththeeditorialrulesoftheISO/IECDirectives,Part2(seewww.iso.org/directives).ISOdrawsattentiontothepossibilitythattheimplementationofthisdocumentmayinvolvetheus
12、eof（八）patent(三).ISOtakesnopositionconcerningtheevidence,validityorapplicabilityofanyclaimedpatentrightsinrespectthereof.Asofthedateofpublicationofthisdocument,ISOhadnotreceivednoticeof（八）patent(三)whichmayberequiredtoimplementthisdocument.However,implementersarecautionedthatthismaynotrepresentthelate
13、stinformation,whichmaybeobtainedfromthepatentdatabaseavailableatwww.iso.org/patents.ISOshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.Anytradenameusedinthisdocumentisinformationgivenfortheconvenienceofusersanddoesnotconstituteanendorsement.Foranexplanationofthevoluntarynatureofstand
14、ards,themeaningofISOspecifictermsandexpressionsrelatedtoconformityassessment,aswellasinformationaboutISOsadherencetotheWorldTradeOrganization(WTo)principlesintheTechnicalBarrierstoTrade(TBT),seeWWW.isoQrgisoforeword.htmLThisdocumentwaspreparedbyTechnicalCommitteeISO/TC34,Foodproducts,SubcommitteeSC6
15、,Meat,poultry,fish,eggsandtheirproducts.Anyfeedbackorquestionsonthisdocumentshouldbedirectedtotheusersnationalstandardsbody.Acompletelistingofthesebodiescanbefoundatwww.iso.org/membnrs.htmLIntroductionDry-curedhamisproducedfromfreshorfrozenporkwholehindlegs(withorwithoutthetrotter)astherawmaterial.Itispreparedbycoatingtheentiresurfaceofthehamwithsaltorsaltmixedwithsweeteners,spices,seasoningsandflavourings,and/orfoodadditivessuchassodium/potassiumnitrateandsodium/potassiumnitrite.Importantly,dry-curedhamisneitherinjectedwithnorsubmerged
