\nT/GZYZC 041-2024 Ecological Qian Cuisine - Crystal Chicken

Scope

Main technical content: 6.1 Batching: Products of the same variety and specification that undergo the same production processes (such as pretreatment, processing, and packaging) using the same raw materials and within the same time period are considered a single batch. 6.2 Sampling and sample retention: Samples are randomly selected from the same batch of products, and the sample quantity must meet the requirements for testing and sample retention. The samples are divided into two parts: one for testing and one for reference. 6.3 Testing: Each batch of products is sampled and tested by the company's quality inspection department, and a product quality certificate is required before the products can be shipped. The tests include sensory evaluation, E. coli count, net content, and labeling. 6.4 Type testing: Type testing items include those specified in Sections 5.2 to 5.5 of this document and the labeling requirements. Type testing is conducted every six months. It should also be conducted in the following cases: a) When the product is put into mass production; b) When there are changes in the raw material sources, major equipment replacements, or significant process modifications that may affect product quality; c) When there are significant differences between the factory inspection results and the previous type testing results; d) When production is resumed after a hiatus of more than six months; e) When required by national food safety regulatory authorities. 6.5 Judgment: The batch is deemed qualified if all testing items meet the requirements of this document. If there are non-compliant microbiological indicators, the batch is deemed unqualified and should not be re-inspected. If there are other non-compliant testing items, the samples retained for reference may be re-inspected, and the results of the re-inspection shall prevail in the judgment.

Development Information

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