T/GZYZC 057-2024 Ecological Snack: Sour Rice Meatballs

Scope

Main technical content: 5. Inspection rules 5.1 Products produced from the same raw materials, using the same processes, with the same equipment, and in the same shifts 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 Products shall undergo factory inspection before leaving the factory, and only those that pass the inspection may be shipped. The inspection items include sensory evaluation, E. coli group, and net content. 5.4 Type inspection The type inspection items include those specified in clauses 4.2 to 4.5 of this document and the label requirements. Type inspections shall be conducted every six months. Type inspections shall also be conducted in the following circumstances: 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 suspension 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 inspections. 5.5 When all inspection items comply with the requirements of this document, the batch of products shall be deemed qualified. If there are non-compliant microbiological indicators, the batch shall be deemed unqualified and no re-inspection shall be allowed. When there are other non-compliant inspection items that do not meet the requirements of this document, the results of the re-inspection of the non-compliant items shall prevail.

Development Information

Related Standards