T/NXZX 013-2024 Active Group standards

T/NXZX 013-2024 Food safety supervision sampling specifications

Publish Date: 2024-07-29 Implement Date: 2024-08-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NXZX 013-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other chemical products

Publish Date: 2024-07-29

Implement Date: 2024-08-10

Scope

Scope: This document stipulates the sampling principles and workflow in the supervision and random inspection of food safety. This document applies to the sampling work carried out in the supervision and random inspection of food safety. Main technical content: 3. Terms and definitions. The following terms and definitions apply to this document: 3.1 Sampling: The act of sampling food produced by food producers in accordance with legal procedures and food safety standards. 3.2 Batch: For prepackaged or labeled products, a batch of the same specification of the same kind of product produced by the same batch of raw materials, on the same production line, and in the same shift is considered a sampling batch; for simple packaging or bulk products, a batch of the same product from the same origin, producer, or supplier, and with the same production date or purchase date is considered a sampling batch. For catering food, a batch of the same product with the same processing or disinfection date is considered a sampling batch. 4. Sampling principles: 4.1 The sampling work shall not be notified in advance to the sampled food operators (including agents, importers, or distributors of imported goods registered in China in accordance with the law, and online food trading operators), and the samples shall be extracted in strict accordance with the Food Safety Law of the People's Republic of China, the Measures for the Management of Food Safety Sampling and Inspection, and the Implementing Rules for the Supervision and Random Inspection of Food Safety. 4.2 The sampling work shall comply with the requirements of "double randomness", that is, randomly selecting sampling objects and randomly determining sampling personnel to ensure that the sampled products are representative, typical, and fair. 5. Sampling workflow: 5.1 Sampling preparation: 5.1.1 Formulating a sampling plan. When undertaking sampling tasks, the sampling unit shall formulate a detailed sampling plan in accordance w