Tea inspection specification

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Please find the inspection specifications for tea from delivery to packaging. Thank you

(I) tea evaluation procedure
1. The review procedure is carried out according to the standards formulated by the enterprise, including dry view, open soup wet view, eight factors, etc.
2. The sensory evaluation indicators at all levels must meet the standard physical samples. If defects are found in the color of soup and the freshness of tea, it shall be degraded.
(2) Material acceptance and warehousing
1. Certificate acceptance. Check the purchase plan (or purchase contract), invoice, warehouse entry, certificate of conformity, etc.
2. Quantity acceptance. Large items shall be unpacked for physical inventory, and those requiring weight and ruler inspection shall be reinspected.
3. Quality acceptance. Inspect whether the packaging is damaged, whether the appearance is damaged, and whether the goods are consistent with the delivery ticket and certificate.
4. Records shall be made during the above process, and the nonconforming products found during acceptance shall be notified to the procurement department in time and handled properly according to relevant regulations.
5. The “four non warehousing” shall be achieved for material acceptance, that is, the materials shall not be warehoused if the procedures are inconsistent, the quality is poor, the quantity is wrong, and the specifications are unclear.
6. If the special purchased materials are directly delivered to the site due to inconvenient warehousing, the warehousing procedures can be handled with the material requisition.
(3) Product quality traceability management
1. The processing flow card of each process during tea processing shall record the operator’s name, process number, date, batch number, product name, quantity and relevant parameters of the process, and make unique identification according to the regulations of the production department. Product identification and its records are included in product production archives to achieve traceability.
2. According to the actual processing situation, the quality inspection department selects tea samples of various varieties and levels according to the relevant marks of the production department, reviews the appearance and internal quality of boiled soup, records relevant data, evaluates the grade, and notifies the production department. If there is no doubt, issue a homogenization notice card if necessary.
3. When the warehouse receives the warehousing order, it will measure, stack according to the variety and level, mark the identification, and transfer relevant parameters.
4. According to the storage and sales of the warehouse, the packaging workshop extracts the tea products in the warehouse for packaging and transmits relevant information, prints the date (or batch number), grade, name and check whether all the contents of the identification are complete on the product packaging, and then stores them in the warehouse for delivery.
5. The packaged finished tea must pass the ex factory inspection. The inspection of agricultural residues shall be entrusted to a qualified unit of the state. The enterprise mainly inspects the moisture, net content and broken tea, reviews the soup, fills in relevant forms and ex factory inspection reports, and keeps them as archives.
6. The warehouse keeper shall deliver the goods according to the variety, quantity and level of the delivery slip invoice issued by the sales department, and summarize and record the daily delivery and sales.
(4) Quality requirements for packaging process
4.1 requirements for tea packaging workshop
4.1.1 the packaging workshop shall be clean.
4.1.2 according to the requirements, ultraviolet ray shall be used for disinfection before packaging.
4.2 requirements for tea inner packaging bag
4.2.1 the inner packaging bag of tea must comply with the packaging materials for food.
4.2.2 the surface of the inner packaging bag shall be flat, the bonding part pulled by both hands shall not crack, and there shall be no sand holes by visual inspection.
4.3 tea bagging requirements
4.3.1 packaging personnel must go to work after hand washing and disinfection.
4.3.2 tea packaging must be packaged in different grades and batches to prevent confusion of grades.
4.3.3 use stainless steel spoon or clean, pollution-free and odor free tools to hold tea, and do not directly hold tea by hand.
4.4 measurement requirements
4.4.1 measuring instruments can only be used within the time limit of verification.
4.4.2 the set net content is accurate.
4.4.3 the Metrological Inspection of net content shall be in accordance with JJF1070 rules for Metrological Inspection of net content of quantitatively packaged goods.
4.5 quality requirements for inner bag sealing
4.5.1 start the sealing machine after the factory time (batch) is set.
4.5.2 the packing bag must be sealed firmly without loose packing.
4.5.3 if it is found that the sealing is not firm and there are problems, it must be re sealed or repacked.
4.6 quality requirements for packaging materials of minimum sales unit
4.6.1 the packaging materials of the smallest sales unit shall be firm, dry, clean, free of odor and mechanical damage.
4.6.2 timely clean up packaging waste.
4.6.3 check whether the label on the package of the smallest sales unit complies with the contents of the product label: product name, ingredients, net content, product standard number, shelf life, manufacturer name, address, QS mark and certificate number, place of origin, telephone, etc.
4.6.4 print the production date and quality grade on the outside (or tank bottom) of the package of the smallest sales unit.
4.6.5 the printing ink must be non-toxic.
4.7 quality requirements for outer packaging
4.7.1 the outer packaging must meet the requirements of firmness, dryness, cleanness, no odor and no mechanical damage.
4.7.2 the contents in 4.6.3 shall be marked on the outer package.
4.7.3 the outer package must be printed with the same production date and quality grade on the outer side (or tank bottom) of the smallest sales unit package.
4.7.4 according to the design requirements, when putting the tea packaged by the smallest sales unit into the outer packaging box, check whether there is an empty can in it.
4.8 put the outer packing box and handbag containing tea into the designated large carton according to the quantity requirements of the original design, affix special sealing paper and bind at the same time.
4.9 the product name, quality grade and ex factory batch number (or ex factory date) are pasted on the top of the bound large carton.
4.10 the delivery date on the seal of the tea inner bag of the same batch and grade of the same product must be the same as the delivery date on the packaging material of the smallest sales unit, as well as the delivery date (delivery batch number), product name and quality grade marked on the outer package and large carton.
4.11 put the bound large cartons into the designated warehouse or sell them.
If you have other questions, you can check the QC Encyclopedia of the test library and other relevant contents of the information.

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