T/QLY 209-2024 Ecological Qiancuisine - Sour and Spicy Pork Belly Stew Pot

Scope

Main technical content: 5 Inspection rules: Products produced from the same raw materials, using the same process, with the same equipment, and in the same shift are considered a batch. Samples are randomly selected from the same batch of products, and the sample quantity should meet the requirements for inspection and sample retention. The samples are divided into two parts: one for inspection and one for reference. Factory inspection: Products must undergo factory inspection before leaving the factory and can only be released for sale after passing inspection. The inspection items include sensory evaluation, E. coli count, and net content. Type inspection: The type inspection items are specified in Items 4.2 to 4.5 of this document and on the label. It is conducted every six months, and should also be conducted under 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 the results of factory inspection differ significantly from those of the last type inspection; d) When production is resumed after a hiatus of more than one year; e) When the supervisory and management departments require type inspection. If all inspection items comply with the requirements of this document, the batch of products is deemed to be qualified. If there are non-compliant microbiological indicators, the batch is deemed unqualified and shall not be reinspected. If there are other non-compliant inspection items that do not meet the requirements of this document, the batch may be reinspected using the retained samples, and the results of the reinspection shall prevail in the judgment.

Development Information

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