T/QLY 050-2023 Ecological Qian cuisine, mushroom soup rice fish

Scope

Main technical content: 5. Inspection rules 5.1 Products produced from the same batch of raw materials, using the same process and the same shift 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 the other for reference. - Outgoing inspection - 5.3.1 Products shall be subject to sampling inspection by the production enterprise's inspection department and pass the inspection before being allowed to leave the factory. A product quality certificate shall be attached. - 5.3.2 Outgoing inspection items - Sensory requirements - Peroxide value - Solid content - Escherichia coli (only for ready-to-eat products) - Net content (except for products measured by weight) - Commercial sterility (only for products produced by canned sterilization processes) - The Escherichia coli outgoing inspection may use rapid testing methods, and the national standard methods may be used for verification as needed. - 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. It 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 outgoing inspection results and the last type inspection results; - e) The supervision and management departments require type inspection. - 5.5 Judgment - Both the outgoing inspection items and the type inspection items sh

Development Information

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