T/GZYZC 034-2023 Ecological Qian 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 by 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 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 before being allowed to leave the factory. Project Indicator Testing method Acid value (calculated as fat)/(mg KOH/g) ≤ 5.0 GB 5009.229 Peroxide value (calculated as 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 inspection method 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 The 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 are specified in Articles 4.2 to 4.5 of this document and on the label. It shall be conducted every six months. It shall also be conducted in the following circumstances: 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 productio

Development Information

Related Standards