T/GZYZC 049-2024 Ecological Qian Cuisine, Miao Pu Tripe Hotpot

Scope

The main technical content includes the following: 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, 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. 6. Factory inspection: Products must undergo factory inspection before leaving the factory and can only be released after passing inspection. The inspection items include sensory evaluation, E. coli bacteria, and net content. 7. Type inspection: The type inspection items are specified in Sections 4.2 to 4.5 of this document and on the label. It is conducted every six months, and should also be carried out in the following cases: - 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 production is resumed after a hiatus of more than one year; - d) When there are significant differences between the results of factory inspection and those of the previous type inspection; - e) When the supervisory management department requests a 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 no re-inspection is allowed. If there are other non-compliant inspection items that do not meet the requirements of this document, the re-inspection results shall prevail in the judgment.

Development Information

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