T/GZYZC 055-2024 Ecological Qiancuisine: Stewed Chicken with Huang Mushroom Bamboo Shoot

Scope

Main technical content: 5. Inspection rules 5.1 Products produced from the same batch of raw materials, using the same process, with the same equipment, and in the same shift are considered a single batch. 5.2 Sampling - 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. 5.3 Factory inspection - Products must undergo factory inspection before leaving the factory, and only those that pass the inspection can be shipped. The inspection items include sensory evaluation, E. coli, net content, and labeling. 5.4 Type inspection - The type inspection items include the provisions in Sections 4.2 to 4.5 of this document and the labeling requirements. Type inspections are conducted every six months, and should also be conducted in the following cases: - 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 is resumed after being suspended for 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 management department requests a type inspection. 5.5 The batch of products is deemed to be qualified if all inspection items comply with the requirements of this document. If there are non-compliant microbiological indicators, the batch is deemed unqualified and no reinspection is allowed. If there are other non-compliant inspection items that do not meet the requirements of this document, the results of the reinspection of the retained samples shall prevail in the judgment.

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