T/QLY 094-2023 Ecological Qian cuisine, colorful glutinous rice wrapped in pickled fish
T/QLY 094-2023 Ecological Qian cuisine, colorful glutinous rice wrapped in pickled fish
Basic Information
Scope
Main technical content: 5. Inspection rules 5.1 Products produced with the same raw materials, processes, equipment, and shifts shall be considered as one batch. 5.2 Sampling - 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 one for reference. 5.3 Factory inspection - Products shall undergo factory inspection before leaving the factory and can only be released for sale after passing inspection. The inspection items include sensory evaluation, E. coli, and net content. 5.4 Type inspection - The type inspection items include those specified in clauses 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 circumstances: - a) New products are put into production; - b) There are major changes in raw materials, processes, or production conditions that may affect product quality; - c) Production is resumed after being suspended for more than one year; - d) There are significant differences between the results of factory inspection and those of the previous type inspection; - e) Supervisory and management departments request 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 non-compliant items may be subject to reinspection using the retained samples, and the results of the reinspection shall prevail in the judgment.