T/GZYZC 054-2024 Ecological Qian Cuisine Sour and Spicy Golden Soup Yellow Cow Hot Pot

Scope

Main technical content: 5. Inspection rules 5.1 Products produced with the same raw materials, processes, equipment, and shifts shall be considered as a batch. 5.2 Sampling - Samples shall be randomly selected from the same batch of products. The sample quantity shall meet the requirements for inspection and sample retention. The samples shall be divided into two parts: one for inspection and one for reference. 5.3 Factory inspection - Products shall undergo factory inspection before leaving the factory and be deemed qualified only after passing the inspection. 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 items specified in this document. It shall generally be conducted every six months. It shall also be conducted in the following cases: - a) When a new product is put into production; - b) When significant changes in raw materials, processes, or production conditions may affect product quality; - c) When production resumes after a suspension of more than one year; - d) When there are significant differences between the results of the factory inspection and those of the previous type inspection; - e) When the supervisory and management departments require a type inspection. 5.5 - The batch of products shall be deemed qualified when all inspection items comply with the requirements of this document. - 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, the batch may be subject to reinspection using the retained samples, and the results of the reinspection shall prevail in the judgment.

Development Information

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