T/GZYZC 045-2024 Ecological Qian cuisine, Guizhou pot of butcher's broth

Scope

The main technical content includes: 5. Inspection rules: Products of the same variety, produced from the same batch of raw materials, using the same process and equipment, and during the same shift, are considered one batch. Samples are randomly selected from the same batch of products, and the sample quantity should meet the requirements for testing and sample retention. The samples are divided into two parts, one for testing and one for reference. 6. Outgoing inspection: Products must undergo outgoing inspection before leaving the factory, and only those that pass the inspection can be shipped. The inspection items include sensory evaluation, E. coli bacteria, and net content. 7. Type inspection: The type inspection items are specified in Sections 4.2 to 4.5 of this document and on the label. It is conducted every six months, and it should also be carried out in the following circumstances: - a) When a new product is put into production; - b) When there are major changes in raw materials, processes, or production conditions that may affect product quality; - c) When production is resumed after a suspension of more than one year; - d) When there are significant differences between the results of outgoing inspection and those of the last type inspection; - e) When the supervisory and management departments require type inspection. When all inspection items comply with the requirements of this document, the batch of products is deemed to be qualified. If there are non-compliant microbiological indicators, the batch is deemed unqualified and no re-inspection is allowed. If there are other non-compliant inspection items that do not meet the requirements of this document, the re-inspection results shall prevail in the judgment.

Development Information

Related Standards