T/GZYZC 028-2023 Ecological Qian Cuisine Guizhou Sandwich Meat

Scope

Main technical content: 5. Inspection rules 5.1 A batch is defined as products produced and packaged from the same batch of raw materials, the same product variety, and on the same day. 5.2 Sampling - Samples are randomly selected from the same batch of products. The sample quantity should meet the requirements for inspection and sample retention. The samples are divided into two parts, one for inspection and one for reference. 5.3 Inspection 5.3.1 Factory inspection - Inspection items include sensory requirements, peroxide value, and net content (except for those measured by weight). 5.4 Type inspection - 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. It should also be conducted in the following cases: - 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 being suspended for more than one year; - d) When there are significant differences between the results of factory inspection and those of the last type inspection; - e) When the supervisory and management departments request type inspection. 5.5 Judging rules 5.5.1 When all inspection items meet the requirements of this document, the batch of products is deemed to be qualified. 5.5.2 If the microbiological items are not qualified, the batch of products is deemed to be unqualified and cannot be reinspected. 5.5.3 If more than one inspection item (including one) is not qualified, a reinspection can be conducted on products from the same batch. If the reinspection results are qualified, the batch of products is deemed to be qualified; if there is still one unqualified item after the reinspection, the batch of products is deemed to be unqualified.

Development Information

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