T/QLY 177-2023 Eco-friendly Guizhou Cuisine Beef Hot Pot

Scope

Main Technical Content: 5. Inspection Rules 5.1 Products produced from the same batch of raw materials, using the same process and equipment, and under the same shift shall be considered as one batch. 5.2 Samples shall be randomly selected from the same batch of products. The sample quantity shall meet the requirements for testing and sample retention. The samples shall be divided into two parts, one for testing and the other for reference. 5.3 Factory Inspection 5.3.1 Each batch of products shall be inspected by the factory's inspection department in accordance with the provisions of this document. The products shall only be allowed to leave the factory after passing the inspection. Project Indicator Testing Method Acid Value (based on fat) / (mg KOH/g) ≤ 5.0 GB 5009.229 Peroxide Value (based on fat) (g/100g) ≤ 0.25 GB 5009.227 Percentage of beef in total mass / (%) ≥ 50% Appendix B Protein / (g/100g) ≥ 20.0 GB 5009.5 Project Sampling Plan a and Limit Test Methods n c m M Salmonella 5 0 0 / 25g - GB 4789.4 Listeria monocytogenes 5 0 0 / 25g - GB 4789.30 (First Method) Staphylococcus aureus 5 1 100 CFU/g 1000 CFU/g GB 4789.10 (Second Method) Escherichia coli 5 0 0 / 25g - GB 4789.6 a Sampling and processing of samples shall be carried out in accordance with GB 4789.1. 5.3.2 Canned Product Inspection: Sensory evaluation, acid value, peroxide value, commercial sterility, and net content. 5.3.3 Quick-frozen Product Inspection: Sensory evaluation, acid value, peroxide value, and net content. 5.4 Type Inspection The type inspection items shall be those specified in Articles 4.2 to 4.5 of this document and the label requirements. It shall be conducted every six months. It shall also be conducted in the following circumstances: a) New products are put into production; b) There are major changes in raw materials, processes, or production conditions that may af

Development Information

Related Standards