CODEX STAN 96 Page 1 of 6
CODEX STANDARD FOR COOKED CURED HAM
CODEX STAN 96-1981 (Rev. 1 - 1991)
1. SCOPE
This standard applies to products designated as "Cooked Ham" packaged in any suitable
packaging material as defined in sub-sections and below.
It does not apply to cooked ham products with compositional characteristics different from
those specified. These products shall be designated with a qualifying statement which describes
the true nature in such a way that it does not misled the consumer and that it does not lead to
confusion with products covered by this Standard.
2. DESCRIPTION
The product shall be made of meat from the hind leg of a pig - divided transversely from
the remainder of the side at a point not further anteriorly than the end of the hip bone. All bones
and detached cartilage, tendons and ligaments shall be removed. Skin and fat may or may not
be removed.
The meat shall be cured and may be smoked, spiced and/or flavoured.
The heat treatment to which the product has been subjected and the type of cure and
packaging shall be sufficient to ensure that the product presents no public health hazard and
remains wholesome under the conditions of storage, transport and sale as indicated in Sub-
sections and .
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
Essential Ingredients
- Uncured ham;
- Brine consisting of water and food-grade salt and sodium or potassium nitrite.
Optional Ingredients
- Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including
corn syrup), honey;
- Spices, seasonings and condiments;
- Water soluble, aromatic hydrolyzed protein;
- Food grade gelatine.
Essential Quality Factors
Raw material - The ingredients from which the product is prepared shall be of a quality
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suitable for human consumption and free from objectionable odours and flavours.
Final product - The product shall be clean and substantially free from staining and
contamination from the container. The meat shall be uniformly and thoroughly cured and the
product shall be capable of being sliced.
Meat Content
- Average percentage meat-protein on fat-free basis > %
- Minimum percentage meat-protein on fat-free basis = %
(absolute minimum)
(For canned products the percentage of meat-protein is calculated on the total content of
the can and corrected for gelatine, if added - see Sub-section ).
4. FOOD ADDITIVES
Maximum Ingoing Amount
Preservatives
Nitrite, potassium and/or sodium salts 200 mg/kg total nitrite
expressed as sodium nitrite
Maximum Level Calculated on the Total Net
Content of the Final Product
Nitrite, potassium and/or sodium salts 125 mg/kg total nitrite
expressed as sodium nitrite
Potassium chloride Limited by Good Manufacturing Practice
Antioxidants
Ascorbic acid and its sodium salt } 500 mg/kg (expressed as ascorbic acid singly or in
combination)
Iso-ascorbic acid and its sodium salt } 500 mg/kg (expressed as ascorbic acid singly or in
combination)
Flavours
Natural flavouring substances and }
nature-identical flavouring substances } Limited by Good
Manufacturing Practice
defined in the Codex Alimentarius }
Smoke flavourings as evaluated by } Limited by Good Manufacturing Practice
JECFA }
CODEX STAN 96 Page 3 of 6
Flavour Enhancers
5'-Guanylate, disodium } Limited by Good Manufacturing Practice
5'-Inosinate, disodium } Limited by Good Manufacturing Practice
Monosodium glutamate } Limited by Good Manufacturing Practice
Acidity Regulators
Citrate, sodium salt Limited by Good Manufacturing Practice
Water Retention Agents
Phosphates (naturally present 8000 mg/kg (expressed as
plus added)1 P205)
Added phosphates (mono-, di- and 3000 mg/kg (expressed as
poly-), sodium and potassium salts2 P205), singly or in combination
Thickeners
Agar } Limited by Good Manufacturing Practice
Carrageenan } Limited by Good Manufacturing Practice
Alginates, potassium and/or sodium
salts 10 mg/kg
Carry-Over
Section 3 of the Principle relating to the Carry-Over of Additives into Food, as set forth in
Section , Volume 1 of the Codex Alimentarius shall apply.
5. CONTAMINANTS
Maximum Level
Lead (Pb) mg/kg3
Tin (Sn)
1 Natural phosphate (mg/kg P205) calculated as 250 x % protein.
2 Having INS Nos. 339, 340, 450, 451 and 452.
3 Temporarily endorsed.
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Tin (Sn): For products in tinplate
containers 200 mg/kg2
Tin (Sn): For products in other
containers 50 mg/kg2
6. HYGIENE
It is recommended that the Recommended International Code of Hygienic Practice for
Processed Meat and Poultry Products (Ref. No. CAC/RCP 13-1976 (Rev. 1, 1985)), the
Recommended International Code of Hygienic Practice for Fresh Meat (CAC/RCP 11-1976), the
Recommended International Code of Practice - General Principles of Food Hygiene (Ref. No.
CAC/RCP 1-1969 (Rev. 2, 1985)) and, where applicable, the Recommended International Code
of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (Ref. No. CAC/RCP 23-
1979 (Rev. 1, 1989) should apply.
All meat used in the manufacture of cooked cured ham shall have been subjected to the
inspection processes prescribed in the Code of Hygienic Practice for Fresh Meat and the Code
for Ante-Mortem and Post-Mortem Inspection of Slaughter Animals and for Ante-Mortem and
Post-Mortem Judgement of Slaughter Animals and Meat (CAC/RCP 41-1993). It shall have been
passed by an inspector as fit for human consumption. Meat shall not, subsequent to being
examined by an inspector, have been exposed to contamination or processed or handled or
subjected to the addition of any harmful substance, which renders it unfit for human consumption.
Raw or semi-processed meat and cooked cured ham shall be handled, stored or
transported in an establishment in a manner that will protect the meat and the cooked cured ham
from contamination and deterioration.
Cooked cured ham shall be packed in hermetically sealed containers in compliance with
Sub-section of the Recommended International Code of Hygienic Practice for Low-Acid and
Acidified Low-Acid Canned Foods.
If cooked cured ham is heat treated before packaging it shall be packaged in such a way
that contamination is kept to a minimum, so that the product will withstand spoilage and present
no public health hazard under the conditions of handling, storage, transport and sale indicated on
the label. The containers themselves shall not present any health hazard or permit contamination
under normal conditions of handling. They shall be clean, and where applicable, show evidence
of vacuum.
Cooked cured ham shall be thermally processed in compliance with Sub-sections and
to inclusive, of the Recommended International Code of Hygienic Practice for Low-
Acid and Acidified Low-Acid Canned Foods.
The cooling of the thermally processed filled and sealed containers shall be carried out in
compliance with Sub-section of the Recommended International Code of Hygienic Practice
for Low-Acid and Acidified Low-Acid Canned Foods.
After thermal processing the fitted, sealed containers shall be handled in compliance with
Sub-section of the Recommended International Code of Hygienic Practice for Low-Acid and
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Acidified Low-Acid Canned Foods.
7. LABELLING
The provisions of the Codex General Standard for the Labelling of Prepackaged Foods
(CODEX STAN 1-1985), the following specific provisions apply:
The Name of the Food
The name of the food to be declared on the label shall be "Cooked Ham".
The name of the product shall include, as appropriate, the designation:
- "with skin"
- "in/with natural juice"
- "X added" applying to gelatine, agar, alginates or carrageenan
- "smoked"
- "smoking agent added".
A declaration that accurately describes the method of preparation, processing or
presentation shall be given so as to appear simultaneously visible with the name of the product if
its omission would mislead the consumer.
Date Marking and Storage Instructions
For shelf-stable products the date of minimum durability shall be declared by the year.
For products which are not shelf-stable, . which may be expected not to keep for at
least 18 months in normal conditions of storage and sale, and which are packaged in a container
ready for offer to the consumer or for catering purposes, the date of minimum durability shall be
declared by day, month and year.
For products which are not shelf-stable and which are packaged in containers not sold
directly to the consumer or for catering purposes, adequate storage and distribution instructions
shall be declared.
Labelling of Non-Retail Containers
Information, as appropriate needed for labelling of retail containers is given either on the
non-retail containers or in accompanying documents except that the name of the food, date
marking and storage instructions, lot identification and the name and address of the manufacturer
or packer shall appear on the non-retail container.
However, lot identification, and the name and address of the manufacturer or packer, may
be replaced by an identification mark provided that such mark is clearly identifiable with the
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accompanying documents.
8. METHODS OF ANALYSIS
See Codex Alimentarius Volume 13.
. Protein
Recommended method: Determination of Nitrogen Content of Meat and Meat Products,
ISO Recommendation R 1443.
Fat
Recommended method: Determination of Total Fat Content of Meat and Meat Products,
ISO Recommendation R 1443.
Nitrite
Recommended method: ISO/DIS 2918.
Correction for Added Gelatine
For products in which the amount of added gelatine is not known, % protein should be
deducted from the percentage protein expressed on a fat-free basis.
Lead
According to AOAC (1990, 15th Edition) Lead in Food by General Dithizone Method,
.
Tin
According to AOAC (1990, 15th Edition), Tin in Canned Foods by Atomic Absorption
Spectrophotometric Method, .
