T/QLY 208-2024 Ecological Qian-style cuisine, Guizhou butcher's stew pot

Scope

Main technical content: 5 Inspection rules: Products of the same variety produced in the same batch of raw materials, with the same process, equipment, and shift are considered a single 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 only those that pass inspection may be released. The inspection items include sensory evaluation, E. coli, and net content. Type inspection: The type inspection items include those specified in Sections 4.2 to 4.5 of this document and the label requirements. Type inspections are conducted every six months, and should 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 resumes after a hiatus of more than one year; - d) When there are significant differences between the results of factory inspections and those of the previous type inspections; - e) When the supervisory and management departments request type inspections. The batch of products is deemed to be qualified if all inspection items meet the requirements of this document. If there are non-compliant microbiological indicators, the batch is deemed unqualified and should 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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