T/QLY 201-2024 Ecological Qian cuisine: Shi Hu La Ge soup

Scope

Main technical content: 6.1 Batch Inspection Rules: A batch shall consist of products made from the same raw materials, of the same variety, and produced on the same day. 6.2 Sampling Methods and Sample Quantities: Samples shall be randomly selected from the same batch of products, and the sample quantity shall meet the requirements for testing and sample retention. The samples shall be divided into two parts, one for testing and one for reference. 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 items of factory inspection include sensory evaluation, solids, E. coli, net content, and labeling. 6.4 Type Inspection: The type inspection items include those specified in Items 5.2 to 5.5 of this document and the labeling requirements. Type inspections shall be conducted every six months, and shall also be conducted in the following cases: a) When the product is put into mass production; b) When there are changes in the raw material sources, major equipment replacements, or significant process changes that may affect product quality; c) When there are significant differences between the results of factory inspections and those of the last type inspections; d) When production is resumed after being suspended for more than half a year; e) When required by national food safety regulatory authorities. 6.5 Judging Rules: The batch of products shall be deemed qualified if all inspection items meet the requirements of this document. If there are non-compliant microbiological indicators, the batch shall be deemed unqualified and shall not be subject to reinspection. If there are other non-compliant inspection items with the requirements of this document, the reinspection results of the retained samples shall prevail in the judgment.

Development Information

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