The process, requirements and content of food quality inspection for food testing reports.
Food test reports have become an important means to ensure food safety. This article will introduce in detail the process, requirements and content of food quality inspection for food testing reports, and the role of third-party inspection agencies in it.
1. The process of handling food test reports.
1.Sample preparation.
First of all, a certain number of food samples to be tested need to be prepared. The sample should be representative and reflect the overall quality of the batch. According to the testing requirements, the sample is pretreated, such as crushing, mixing, etc.
2.Select a testing facility.
Choose a third-party food testing agency with relevant qualifications and experience.
3.Submit a test request.
Submit the test application to the testing institution and fill in the relevant information, such as the name of the sample, quantity, test items, etc. At the same time, information on the production, processing and marketing of food needs to be provided.
4.Laboratory tests.
The testing institution conducts laboratory testing on the samples, including physical and chemical indicators, microbial indicators, pollutant limits and other aspects. Strict quality control is required during laboratory testing to ensure the accuracy and reliability of data.
5.Report preparation and review.
The testing institution prepares a food test report based on the laboratory test data. The content of the report should include sample information, test items, result judgment, conclusion and other parts. Once the report is completed, it goes through an internal review process to ensure the accuracy and completeness of the information.
6.Report issuance and collection.
After the review is passed, the testing agency will officially issue the food test report and notify the applicant to collect it, or choose to obtain the report by mail.
2. Requirements for handling food test reports.
1.Legitimacy requirements.
Applicants for food testing reports must have the corresponding legal subject qualifications, such as enterprises, individual industrial and commercial households, etc. At the same time, the food samples submitted must meet the requirements of relevant laws and regulations.
2.Representative requirements.
The sample should be representative and reflect the overall quality of the batch. When selecting samples, various influencing factors in the production, processing and sales process should be fully considered to ensure the breadth and diversity of samples.
3.Authenticity requirements.
The applicant shall ensure that all information and samples submitted are true and valid, and there shall be no false or concealed behavior. At the same time, the testing institution also needs to bear legal responsibility for the authenticity of the test report issued.
4.Accuracy requirements.
The data and conclusions in the food testing report must be accurate and reliable, and can truly reflect the quality status of the food. Testing institutions need to establish a strict quality control system to ensure the accuracy and reliability of testing data.
3. The content and standard basis of food quality inspection.
Food quality inspection mainly includes the detection of physical and chemical indicators, microbial indicators, and contaminant limits. The details are as follows:
1.Physical and chemical indicators: related to the nutritional composition of food, sensory indicators (such as color, taste, smell, etc.), moisture content, use of additives, etc. According to different food types and relevant national standards, formulate corresponding physical and chemical index testing schemes.
2.Microbial indicators: mainly for the detection of bacteria, molds, yeasts and other microorganisms in food. Through laboratory cultivation and counting methods, the types and quantities of microorganisms in food are determined, and whether their hygienic status meets national or industry standards.