T/GZYZC 056-2024 Ecological snacks, Wining ham stir-fried qiao rice

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 undergo factory inspection before leaving the factory, and only those that pass the inspection may be shipped. The items inspected during factory inspection include sensory evaluation, E. coli, and net content. 5.4 Type inspection The type inspection items include those specified in Sections 4.2 to 4.5 of this document and the label requirements. Type inspections shall be conducted every six months. Type inspections 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 hiatus of more than one year; d) When there are significant differences between the results of factory inspections and those of the last type inspection; e) When the supervisory and management departments request type inspections. 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 no reinspection shall be allowed. 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

Related Standards