T/GZYZC 035-2023 Active Group standards

T/GZYZC 035-2023 Ecological Qian-style cuisine, Guizhou lamb hotpot

Publish Date: 2023-12-26 Implement Date: 2023-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GZYZC 035-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Scope

Main technical content: 5. Inspection rules 5.1 Products produced from the same batch of raw materials, using the same process, with the same equipment, and on 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 inspection and sample retention. The samples shall be divided into two parts, one for inspection and one 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 be approved for release only after passing the inspection. 5.3.2 For products of the sterilization process of clear soup cans: sensory evaluation, peroxide value, commercial sterility, and net content. 5.3.3 For products of the sterilization process of red soup cans: sensory evaluation, acid value, peroxide value, commercial sterility, and net content. 5.3.4 For quick-frozen clear soup products: sensory evaluation, peroxide value, and net content. 5.3.5 For quick-frozen red soup products: sensory evaluation, acid value, peroxide value, and net content. 5.4 Type inspection The type inspection items shall be in accordance with the provisions of Items 4.2 to 4.5 of this document and the label requirements. The inspection shall be conducted every six months. It shall also be conducted in the following cases: a) When a new product is put into production; b) When there are major changes in raw materials, processes, or production conditions that may affect product quality; c) When production is resumed after a continuous suspension of more than one year; d) When there are significant differences between the results of the factory inspection and those of the last type inspection; e) When the supervision and management department requests a type inspection. 5.5 When all inspection items comply with the provisions of thi