T/QLY 204-2024 Ecological Qiancuisine, Crystal Chicken

Scope

Main technical content: 6.1 Batching: Products of the same variety and specification that undergo the same production processes, including pretreatment, processing, and packaging, within the same batch and during the same time period are recorded as one batch. 6.2 Sampling and retention: Samples are randomly selected from the same batch of products, and the sample quantity should meet the requirements for testing and retention. The samples are divided into two parts, one for testing and one for reference. 6.3 Testing: Each batch of products is sampled and tested by the company's quality inspection department, and a product quality certificate must be attached before the products can be shipped. The items tested include sensory evaluation, E. coli, net content, and labeling. 6.4 Type testing: The type testing items include those specified in Sections 5.2 to 5.5 of this document and the labeling requirements. Type testing is conducted every six months, and it should also be conducted in the following circumstances: - When the product is put into mass production; - When there are changes in the raw material sources, major equipment replacements, or significant process modifications that may affect product quality; - When there are significant differences between the factory inspection results and the last type testing results; - When production is resumed after being suspended for more than six months; - When required by national food safety regulatory authorities. 6.5 Judgment: The batch of products is deemed qualified if all testing items meet the requirements of this document. If there are non-compliant microbiological indicators, the batch is deemed unqualified and no re-inspection is allowed. If there are other non-compliant testing items, the re-inspection of the non-compliant items using the retained samples is allowed, and the judgment shall be based on the results of the re-inspection.

Development Information

Related Standards