T/QLY 212-2024 Ecological Qian Cuisine, Miao Pu Beef Tripe Hotpot

Scope

Main technical content: 5 Testing rules: Products produced under the same raw materials, processes, equipment, and shifts are considered a batch. Samples are randomly selected from the same batch and should meet the requirements for testing and sample retention. The samples are divided into two parts: one for testing and one for reference. Factory inspection: Products must undergo factory inspection before leaving the factory and be approved for release. The inspection items include sensory evaluation, E. coli, and net content. Type testing: The type testing items are specified in Clauses 4.2 to 4.5 of this document and on the label. Type testing is conducted every six months, and should 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 testing; e) When the supervisory management department requests type testing. The batch is deemed to be qualified if all inspection items meet the requirements of this document. If there are non-compliant microbiological indicators, the batch is deemed unqualified and shall not be re-inspected. If there are other non-compliant inspection items that do not meet the requirements of this document, the batch may be re-inspected using the retained samples, and the results of the re-inspection shall prevail.

Development Information

Related Standards