T/GZYZC 050-2024 Ecological Qian food, Qingyan style fried tofu

Scope

Main technical content: 6. Inspection rules 6.1 A batch shall consist of products from the same input material, the same variety, and produced on the same day. 6.2 Sampling method and quantity: Randomly select products from the production line or finished goods warehouse to form a batch, and the sampling quantity shall meet the requirements for inspection and sample retention. 6.3 Factory inspection 6.3.1 Each batch of products shall be sampled and inspected by the company's quality inspection department, and a product quality certificate shall be attached before the products can be shipped out. 6.3.2 The factory inspection items include sensory indicators, peroxide value, E. coli, and net content. 6.4 Type inspection 6.4.1 All items required by this document shall be included in the type inspection. 6.4.2 Type inspections shall be conducted every six months during normal production. Type inspections shall also be conducted in the following cases: A) When the product is put into mass production; B) When there are changes in the raw material sources, major equipment replacements, or significant process modifications that may affect product quality; C) When there are significant differences between the factory inspection results and the last type inspection; D) When the production is resumed after being suspended for more than half a year; E) When required by national food safety regulatory authorities. 6.5 Judging rules 6.5.1 If all inspection items are qualified, the batch shall be deemed qualified. 6.5.2 If one or more inspection items fail to meet the requirements, the unqualified items shall be reinspected from the batch samples. If the reinspection results are qualified, the batch shall be deemed qualified; if there is still one unqualified item after the reinspection, the batch shall be deemed unqualified. Microbiological items shall not be reinspected.

Development Information

Related Standards