T/GZYZC 029-2023 Ecological Qian Dish (Guiyang), Guizhou Steamed Brisket (Braise in soy sauce and chili oil)

Scope

Main technical content: 5. Inspection rules 5.1 A batch shall consist of products produced from the same raw materials, the same variety, and on the same day. 5.2 Samples shall be randomly selected from the same batch of products, and 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 The factory inspection items include sensory requirements, peroxide value, and net content (except for those measured by weight). 5.4 Type inspection The type inspection items are specified in Articles 4.2 to 4.5 of this document and on the label. 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 factory inspections and those of the last type inspection; e) When the supervisory and management departments require type inspections. 5.5 Judging rules 5.5.1 If all inspection items meet the requirements of this document, the batch of products shall be deemed qualified. 5.5.2 If the microbiological items are not qualified, the batch of products shall be deemed unqualified and not subject to reinspection. 5.5.3 If more than one inspection item fails to meet the requirements, the batch of products may be subject to reinspection from the same batch. If the reinspection results are qualified, the batch of products shall be deemed qualified; if there is still one unqualified item after the reinspection, the batch of products shall be deemed unqualified.

Development Information

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