T/QLY 213-2024 Ecological Qian-style dish, Qingyan flavored tofu stir fry

Scope

Main technical content: 6. Inspection rules 6.1 A batch shall consist of products produced from the same raw materials, of the same variety, and on the same day. 6.2 Sampling method and quantity: Randomly select products from the production line or finished product warehouse within the same batch. The sampling quantity shall meet the requirements for inspection and sample retention. 6.3 Factory inspection 6.3.1 Each batch of products shall be sampled and inspected by the company's quality inspection department, and a product quality certificate shall be attached before the products can be shipped. 6.3.2 The inspection items include sensory indicators, peroxide value, E. coli, and net content. 6.4 Type inspection 6.4.1 All the items required by this document shall be included in the type inspection. 6.4.2 Type inspections shall be conducted every six months during normal production. Type inspections shall also be conducted in the following cases: A) When the product is put into production after finalization; 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 results of factory inspections and the previous type inspections; D) When production is resumed after a suspension of more than half a year; E) When required by national food safety regulatory authorities. 6.5 Judging rules 6.5.1 If all inspection items pass, the batch of products shall be deemed qualified. 6.5.2 If one or more inspection items fail, the non-conforming items shall be reinspected from the samples retained from the batch. If the reinspection passes, the batch of products shall be deemed qualified; if there is still one non-conforming item after the reinspection, the batch of products shall be deemed unqualified. Microbiological items shall not be reinspected.

Development Information

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