T/QLY 217-2024 Ecological Qiancuisine: Sour and Spicy Golden Soup Bovineshot Hotpot

Scope

Main technical content: 5. Inspection rules 5.1 Products produced from the same raw materials, using the same process, with the same equipment, and in the same shift shall be considered as a batch. 5.2 Sampling Sampling shall be conducted randomly from the same batch of products. The sample quantity shall meet the requirements for inspection and sample retention. The sample shall be divided into two parts, one for inspection and the other for reference. 5.3 Factory inspection Products shall undergo factory inspection before leaving the factory, and only those that pass the inspection may be sold. The inspection items include sensory evaluation, peroxide value, solids content, E. coli, net content, and labeling. 5.4 Type inspection The type inspection shall cover all the items required by this document. It shall generally be conducted every six months. It shall 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 is resumed after a suspension 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 and management departments request type inspection. 5.5 When all inspection items comply with the requirements of this document, the batch of products shall be deemed to be qualified. 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 that do not meet the requirements of this document, it shall be allowed to reinspect the non-compliant items using the retained samples, and the results of the reinspection shall prevail in the judgment.

Development Information

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