T/QLY 166-2023 Ecological Qian Cuisine with Mushroom-flavored Grey Goose

Scope

Main technical content: 5 Inspection rules 5.1 Products produced from the same raw materials, using the same processes, and in the same shifts shall be considered as one batch. 5.2 Sampling - Samples shall be randomly selected from the same batch of products, and 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 only those that pass the inspection may be shipped. The inspection items include sensory evaluation 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, and shall also be conducted in 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 hiatus 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 reinspection results shall prevail in determining the final judgment.

Development Information

Related Standards