T/QLY 218-2024 Ecological Qian Cuisine, Stewed Chicken with Huang Bamboo Shoot

Scope

Main technical content: 5. Inspection rules 5.1 Products produced with the same raw materials, same process, same equipment, and same shift are considered a batch. 5.2 Sampling - Samples shall be randomly selected from the same batch of products. The sample quantity should meet the requirements for inspection and sample retention. The samples shall be divided into two parts, one for inspection and the other for reference. 5.3 Factory inspection - Products shall undergo factory inspection before leaving the factory, and only those that pass the inspection can be shipped. The inspection items include sensory evaluation, E. coli, net content, and labeling. 5.4 Type inspection - The type inspection items include those specified in Items 4.2 to 4.5 of this document and the labeling requirements. The inspection shall be conducted every six months, and shall also be conducted in the following cases: - a) When a new product is put into production; - b) When there are significant changes in raw materials, processes, or production conditions that may affect product quality; - c) When production is resumed after a hiatus of more than one year; - d) When there are significant differences between the results of the factory inspection and those of the previous type inspection; - e) When the supervisory and management departments require type inspection. 5.5 The batch of products shall be deemed qualified if all inspection items comply with the requirements of this document. If there are non-compliant microbiological indicators, the batch shall be deemed unqualified and shall not be subject to re-inspection. If there are other non-compliant inspection items that do not meet the requirements of this document, the results of the re-inspection of the retained samples shall prevail in the judgment.

Development Information

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