T/GZYZC 046-2024 Ecological Qian Cuisine - Spicy Pork Offal Soup Hotpot

Scope

Main technical content: 5 Inspection rules: Products produced from the same raw materials, using the same processes, with the same equipment, and in the same shifts are considered a batch. Samples are randomly selected from the same batch of products, and 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. Factory inspection: Products must undergo factory inspection before leaving the factory and can only be released if they pass inspection. The inspection items include sensory evaluation, E. coli, and net content. Type inspection: The type inspection items are specified in clauses 4.2 to 4.5 of this document and on the label. It is conducted every six months, and should also be carried out 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 there are significant differences between the results of factory inspection and the last type inspection; d) When production resumes after a hiatus of more than one year; e) When the supervisory and management departments request type inspection. The batch of products is deemed to be qualified if all inspection items meet the requirements of this document. If there are non-compliant microbiological indicators, the batch is deemed unqualified and shall not be re-inspected. If there are other non-compliant inspection items that do not meet the requirements of this document, the results of the re-inspection of the non-compliant items shall prevail.

Development Information

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