\nT/GZYZC 052-2024 Ecological Qian Cuisine, Zunyi Oil-Based Pork

Scope

Main technical content: 6.1 Batch inspection rules: Products from the same batch of raw materials, the same variety, and produced on the same day shall be considered as one batch. 6.2 Sampling methods and quantity: Products from the same batch shall be randomly sampled from the production line or finished goods warehouse, 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 situations: 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 changes that may affect product quality; C) When there are significant differences between the factory inspection results and the previous type inspection results; D) When 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 pass, the batch of products shall be deemed qualified. 6.5.2 If one or more inspection items fail, the unqualified items shall be reinspected from the batch samples. If the reinspection passes, the batch of products shall be deemed qualified; if there is still one unqualified item after the reinspection, the batch of products shall be deemed unqualified. Microbiological items shall not be reinspected.

Development Information

Related Standards