T/QLY 184-2023 Ecological Qian Cuisine Snacks Guizhou Spicy Chicken Noodles

Scope

Main technical content: 5. Inspection rules 5.1 Products produced from the same batch of raw materials, using the same process, with the same equipment, and in the same shift shall be considered as one batch. 5.2 Sampling Sampling shall be conducted randomly 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 Products shall be subject to factory inspection before leaving the factory. Only those that pass the inspection may be shipped. The inspection items include sensory evaluation, E. coli group, and net content. 5.4 Type inspection The type inspection items include those specified in Items 4.2 to 4.5 of this document and the label requirements. The inspection shall 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 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 previous type inspection; e) When the supervisory and management departments request a type inspection. 5.5 The batch of products shall be deemed qualified if 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 results of the reinspection of the retained samples shall prevail in the judgment.

Development Information

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