T/GZYZC 032-2023 Ecological Qian Cuisine: Pickled Vegetables and Yellow Beef

Scope

Main technical content: 5. Inspection rules 5.1 A batch shall consist of products produced from the same raw materials, of the same variety, and on the same day. 5.2 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 the other for reference. 5.3 Factory inspection The factory inspection items include sensory requirements, peroxide value, and net content (except for those measured by weight). 5.4 Type inspection The type inspection items are specified in Sections 4.2 to 4.5 of this document and on the label. It shall be conducted every six months. It shall also be conducted under 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 the factory inspection and those of the last type inspection; e) When the supervisory and management departments require a type inspection. 5.5 Judging rules 5.5.1 When all inspection items meet the requirements of this document, the batch of products shall be deemed qualified. 5.5.2 If the microbiological items fail the inspection, the batch of products shall be deemed unqualified and shall not be subject to reinspection. 5.5.3 If one or more inspection items fail the inspection, a reinspection may be conducted on products from the same batch. If the reinspection results are satisfactory, the batch of products shall be deemed qualified; if there is still one failed item after the reinspection, the batch of products shall be deemed unqualified.

Development Information

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