ISO 17645 2025.docx

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1、ISOInternationalStandardISO17645Firstedition2025-06Dry-curedhamSpecificationJambonsecSpecificationsReferencenumberISO17645:2025(en)COPYRIGHTPROTECTEDDOCUMENTISO2025Allrightsreserved.Unlessotherwisespecified,orrequiredinthecontextofitsimplementation,nopartofthispublicationmaybereproducedorutilizedoth

2、erwiseinanyformorbyanymeans,electronicormechanical,includingphotocopying,orpostingontheinternetoranintranet,withoutpriorwrittenpermission.PermissioncanberequestedfromeitherISOattheaddressbeloworISO,smemberbodyinthecountryoftherequester.ISOcopyrightofficeCP401Ch.deBlandonnet8CH-1214Vernier,GenevaPhon

3、e:+41227490111Email:copyrightiso.orgWebsite:www.iso.orgPublishedinSwitzerlandContentsPageForewordivIntroductionv1 Scope12 Normativereferences13 Termsanddefinitions14 Specification24.1 General24.2 Rawmaterial24.3 Foodadditives24.4 Finalproducts24.4.1 Minimumwholeprocessingperiod24.4.2 Physicalandchem

4、icalindices24.4.3 Hygiene35 Sampling36 Labelling,packaging,transportandstorage36.1 Labelling36.2 Packaging46.3 Transport46.4 Storage4AnnexA(informative)Sampling5Bibliography7ForewordISO(theInternationalOrganizationforStandardization)isaworldwidefederationofnationalstandardsbodies(ISOmemberbodies).Th

5、eworkofpreparingInternationalStandardsisnormallycarriedoutthroughISOtechnicalcommittees.Eachmemberbodyinterestedinasubjectforwhichatechnicalcommitteehasbeenestablishedhastherighttoberepresentedonthatcommittee.Internationalorganizations,governmentalandnon-governmental,inliaisonwithISO,alsotakepartint

6、hework.ISOcollaboratescloselywiththeInternationalElectrotechnicalCommission(IEC)onallmattersofelectrotechnicalstandardization.TheproceduresusedtodevelopthisdocumentandthoseintendedforitsfurthermaintenancearedescribedintheISO/IECDirectives,Part1.Inparticular,thedifferentapprovalcriterianeededforthedi

7、fferenttypesofISOdocumentshouldbenoted.ThisdocumentwasdraftedinaccordancewiththeeditorialrulesoftheISO/IECDirectives,Part2(seeWWW.iso.org/directives).ISOdrawsattentiontothepossibilitythattheimplementationofthisdocumentmayinvolvetheuseof（八）patent(三).ISOtakesnopositionconcerningtheevidence,validityora

8、pplicabilityofanyclaimedpatentrightsinrespectthereof.Asofthedateofpublicationofthisdocument,ISOhadnotreceivednoticeof（八）patent(三)whichmayberequiredtoimplementthisdocument.HoweverlImplementersarecautionedthatthismaynotrepresentthelatestinformation,whichmaybeobtainedfromthepatentdatabaseavailableatWWW

9、.iso.org/patents.ISOshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.Anytradenameusedinthisdocumentisinformationgivenfortheconvenienceofusersanddoesnotconstituteanendorsement.Foranexplanationofthevoluntarynatureofstandards,themeaningofISOspecifictermsandexpressionsrelatedtoconformitya

10、ssessment,aswellasinformationaboutISO,sadherencetotheWorldTradeOrganization(WTO)principlesintheTechnicalBarrierstoTrade(TBT工seeWWW.iso.org/iso/foreword.htmLThisdocumentwaspreparedbyTechnicalCommitteeISO/TC34,Foodproducts,SubcommitteeSC6,Meat,poultry,fish,eggsandtheirproducts.Anyfeedbackorquestionson

11、thisdocumentshouldbedirectedtotheusersnationalstandardsbody.AcompletelistingofthesebodiescanbefoundatWWW.iso.org/members.htmLIntroductionDry-curedhamisproducedfromfreshorfrozenporkwholehindlegs(withorwithoutthetrotter)astherawmaterial.Itispreparedbycoatingtheentiresurfaceofthehamwithsaltorsaltmixedw

12、ithsweeteners,SPiCes,seasoningsandflavourings,and/orfoodadditivessuchassodium/potassiumnitrateandsodium/potassiumnitrite.Importantly,dry-curedhamisneitherinjectedwithnorsubmergedintocuringsolutions.Knownforitstraditionalprocessingtechniques,distinctiveflavoursandnutritionalvalues,dry-curedhamhasgain

13、edglobalpopularityamongconsumers.Dry-curedhamSpecification1 ScopeThisdocumentspecifiestheproductionandhygienerequirementsfordry-curedhamandestablishesasystemofanalyticalmethodstoensurethequalityofdry-curedham.Thisdocumentalsospecifiestherequirementsfortransport,storage,packagingandlabelling.Thisdocu

14、mentisapplicabletobothdry-curedhamandnon-ready-to-eatdry-curedham.Thisdocumentisalsoapplicabletodry-curedhamproduction.2 NormativereferencesThefollowingdocumentsarereferredtointhetextinsuchawaythatsomeoralloftheircontentconstitutesrequirementsofthisdocument.Fordatedreferences,onlytheeditioncitedappl

15、ies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.ISO1442,MeatandmeatproductsDeterminationofmoisturecontentReferencemethodISO1841-LMeatandmeatproductsDeterminationofchloridecontentPart1:VolhardmethodISO1841-2,MeatandmeatproductsDeterminationofchloridecon

16、tentPart2:PotentiometricmethodCAC/GL21,PrinciplesfortheEstablishmentandApplicationOfMicrobiologicalCriteriaforFoodsCAC/GL61,GuidelinesontheApplicationOfGeneralPrinciplesofFoodHygienetotheControlOfListeriamonocytogenesinFoods3 TermsanddefinitionsForthepurposesofthisdocument,thefollowingtermsanddefinitions