Some standard content:
ICS79.100
National Standard of the People's Republic of China
GB/T 23778--2009
Cylindrical cork stoppers for alcohol and other food packaging2009-05-18 Issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Administration of Standardization of the People's Republic of China
2009-12-01 Implementation
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
Test methods
Inspection rules
Marking, packaging, transportation and storage
GB/T23778—2009
This standard was proposed by China National Institute of Standardization. This standard is under the jurisdiction of China National Institute of Standardization. Foreword
GB/T23778—2009
The main drafting units of this standard are: National Quality Supervision and Inspection Center for Wine, Liquor and Liquor Products, Bingtai Qilin Packaging Co., Ltd., Yantai Huashun Packaging Co., Ltd., Yantai Yilong Wine Packaging Co., Ltd. The main drafters of this standard are: Zhu Jiyi, Feng Shaohui, Zhao Yipu, Zhang Yan, Xue Xushan, Gong Shuling, Jiang Youguang, Xing Guoxi. m
1 Scope
Cork stoppers for wine and other food packaging
GB/T 237782009
This standard specifies the terms and definitions, product classification, requirements, test methods, inspection rules, marking, packaging, transportation and storage of cork stoppers for wine and other food packaging.
This standard applies to corks used in wine, beverage and other food packaging containers. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T601 Preparation of standard titration solutions for chemical reagents GB/T2828.1 Sampling procedures for inspection by attributes Part 1: Sampling plans for batch inspection based on acceptance quality limit (AQL) (GB/T 2828.1—2003, ISO2859-1:1999, IDT) GB/T4789.2 Microbiological examination of food hygiene Determination of total colony count GB/T4789.15 Microbiological examination of food hygiene Count of molds and yeasts GB/T4789.28 Microbiological examination of food hygiene Staining methods, culture media and reagents 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Cork
The cork layer composed of layers of cells formed in the bark of cork oak during its growth process. When it reaches a certain age and thickness, it is the cork oak bark peeled off.
Cylindrical enrk stoppers are made of prepared block cork or cork particles to seal bottles or other containers. 3.3
Natural corkstoppers
Stoppers made of one or more pieces of cork. 3.4
Filled corkstoppers
A layer of mixture made of cork powder and adhesive is evenly applied on the surface of natural corks with poor appearance quality to fill and cover the surface defects and holes. 3.5
PastedN+Ncork stappers are made of composite cork as the plug body, and one or two pieces of natural cork are pasted on both ends or one end of the plug body. Usually expressed as patch 0+1 cork, patch 0+2 cork, patch 1+1 cork, patch 2+2 cork, etc. GB/T23778-2009
Agglomerated cork stoppers are made of cork particles mixed with a binder, and then pressed into a plate, rod or monomer die-cast at a certain temperature and pressure.
T-topcorkstoppers
A plug made of natural cork or polymer cork as the plug body, and wood, plastic, metal, glass, ceramic, etc. as the top. 3.8
lenticel
groove or hole in cork
4 Product classification
According to the material or processing technology
cork can be divided into: natural cork (including filled cork), patch cork, polymer cork and top cork. 5 Requirements
5.1 Raw material requirements
5.1.1 Cork
5.1.2 The raw material (cork) used to produce cork should meet the technical requirements specified in this standard. Adhesives, inks, lubricants (silicon,) and other SSE that meet national food grade requirements should be used. 5.2 Sensory requirements 5.2.1 Color The color should be basically the same as the same batch of cork chips. 5.2.2 Odor Musty and other odors The cork stopper should not have any. 5.2.3 Appearance quality 5.2.3.1 The surface is smooth and soft without water stains. The surface of natural cork is allowed to have pores. 5.2.3.2 The printed or fire-coated parts are clear, symmetrical and complete. Note: The appearance grading of natural cork requires the cooperation of both parties. 5.3 Size requirements Should meet the requirements of Table 1.
Natural cork
Other corks
Thickness of single piece of patch plug/mm
The specified implementation.
Table 1 Dimension deviation
Allowable deviation of diameter/mm
Note: The thickness of single piece of patch plug for sparkling wine is 6.0mm. The diameter and out-of-roundness of the plug shall be based on the cylinder. 5.4 Physical properties
Should comply with the provisions of Table 2
Allowable deviation of length
Allowable deviation of out-of-roundness/mu
Moisture content/%
Plug pulling force/N
Rebound rate/%
Density/(kg/m3)
Dregs falling/(mg/piece)
Sealing performance
Polymer structure stability
Table 2 Physical properties|| tt||Natural cork
100220
Under 0.15MPa pressure condition
Maintain min, no leakage
Qinhe cork
150~450
260~320
Under 0.20MPa pressure condition,
Maintain 3h, no leakage
GB/T23778—2009
Patch cork
250~330
Under 0.20MPa pressure condition,
Maintain 3h, no leakage
Cork cork soaked in boiling water for 90 mim cork-free particles separated from aggregates and plugged only for testing moisture content
b only applicable to aggregates
5.5 Oxidant residues
Oxidant residues
5.6 Microbial indicators
0.2mg/piece
Should comply with the table
Total colony count/(CFU
Yeast/(CFU/piece)
Mold/(CFU/piece)
Test method
6.1 Test water
The test water should meet
6.2 Sensory inspection
6.2.1 Color and appearance
Table 3 Microbial indicators
Secondary water requirements.
Should be placed in a well-lit place Visually inspect the color and appearance quality of the cork. 6.2.2 Odor
Take 10 corks and place them in 10 containers containing 100 mL of distilled water. After soaking for 24 hours, check the corks through the nose to record whether the corks have moldy or other odors.
6.3 Specifications and dimensions
6.3.1 Diameter
6.3.1.1 Natural corks, polymer corks and corks with patches at both ends shall be measured orthogonally in the middle of the length direction with a caliper with an accuracy of 0.02mm, accurate to 0.1mm. 6.3.1.2 Corks with patches at one end
Measure the glue line between the body and the cork disc with a caliper with an accuracy of 0.02mm, accurate to 0.1mm. 6.3.2 Length
Measure the length with a caliper with an accuracy of 0.0.2mm caliper at the center of the two end faces of the cork, accurate to 0.1mm.
GB/T 23778—2009
6.3.3 Out-of-roundness
Measure the diameter of the base cork according to the requirements of 6.3.1. The maximum diameter minus the minimum diameter is the out-of-roundness. Accurate to 0.1mm6.4 Moisture content
6.4.1 Method
Take 10 corks, weigh each sample (ml) with a 1/10,000 balance, and put them in an oven at a temperature of 103℃±4℃ for 24h. For patch plugs, the patch and polymer should be separated before putting them in the oven. Take out the cork, cool it in a desiccator for 30min and weigh it. Put the cork back into the oven for 2 hours, take it out and cool it down, then weigh it to make the sample reach constant weight (m2) (constant weight is obtained when the absolute difference between two consecutive weighings does not exceed 10 mg)
6.4.2 Calculation of results
The moisture content is calculated according to formula (1).
X = ml= ma×100
Where:
X--moisture content of the sample, %
The mass of the sample before drying, in grams (g) m
2m2--the mass of the sample after drying, in grams (g) Calculate the arithmetic mean of the 10 samples and calculate it to one decimal place 6.5 Pulling force
6.5.1 Equipment and devices
6.5.1.1 The inner diameter of the standard column is 18.5 mm, and the main diameter is 0.02 mm or a glass bottle that matches the bottle stopper. 6.5.1.2 Spiral with penetration:
Available length: 40mm~60mm.
Inner diameter: 3mm4mm.
Outer diameter: 8.5mm~10mm
Steel wire diameter of spiral: 2.7mm~3.2mm Pitch.8mm~11mm
6.5.1.3 Cork instrument: With a pressure sensor with an accuracy of 1N, the speed is adjustable from 0mm/min to 500mm/min, 6.5.2 Test method
Clean the standard column or glass bottle mouth with acrylic and dry it. Take 10 corks and use a corking machine to press the corks into the standard column or glass bottle that matches the bottleneck of the wine bottle and let it stand for 15 minutes. Insert the screwdriver from the center of the end face of the cork, fix the standard column or glass bottle to the cork puller, connect the screwdriver and the cork puller, and pull out at a speed of 300mm/min. The maximum value displayed is the cork pulling force. The cork pulling force of each cork is within the numerical range specified in the standard. The arbitration test adopts the test method of pressing the cork into the standard column and pulling it out. 6.6 Rebound rate
6.6.1 Method
Take 10 corks and measure the diameter of the cork before compression (d:) at the position required by 6.3.1 with a caliper accurate to 0.02mm. Then use a corking machine to compress its diameter to 65%~70% of the original diameter, remove the cork and leave it for 3 minutes. Then measure the diameter (d) after compression at the original measurement position
6.6.2 Result expression
The rebound rate is calculated according to formula (2).
4×100
Where:
Resilience rate of the sample, %,
d, diameter of the sample after compression, in millimeters (mm): d, diameter of the sample before compression, in millimeters (mm). Calculate the arithmetic mean of 10 samples and round it to the nearest integer. 6.7 Density
6.7.1 Method
GB/T23778--2009
Take 10 corks and place them in a test environment with a temperature of 20℃±4℃ and a humidity of 60%±10% until the mass is constant. Weigh the mass of each cork with a 1/10,000 balance (m). 6.7.2 Result Expression
The density is calculated according to formula (3).
ax（2）
Where:
is in kilograms
P—density of the sample
mass of the sample
d—weight of the sample
L—weight of the sample
is in grams
is in millimeters (mm)
is in millimeters (mm)
Calculate the arithmetic mean of the 10 samples and make it accurate to the integer. 6.8 Amount of slag
6.8.1 Method
Take out 4 soft ones and use them as a group. Take two groups for parallel tests. Weigh the balance of 1.2um membrane after drying in a 103℃4℃ oven to constant weight. Weigh 500mL of calcined water and then cool in a 50mL10℃ dryer for 3 minutes. 6.8.2 Result Expression Put the cork of the sea group into an oscillator (oscillation frequency is 1401/minL10% (volume fraction) ethanol aqueous solution (Gor/min) for 10 minutes. Pour the filter into the filter to rinse the conical flask and the filter. Put the filter membrane in the oven to dry, take it out, put it in and weigh it, so that the sample reaches a constant weight (mz) (constant weight is when it does not exceed 10mg for two consecutive weighings). The amount of residue is calculated according to the formula (4
ml×1000
wherein:
the amount of residue of the sample, mg/piece, X
the mass of the filter membrane dried to constant weight after filtration, g (unit) The arithmetic mean of the two groups of samples is calculated, accurate to one decimal place. 6.9 Sealing performance
Wash the standard column with acetone and dry it. Take 10 corks and use a corking machine to press the corks into a standard column similar to the bottleneck of a wine bottle. Let it stand for 30 minutes, and inject 3mL5mL of 10% (volume fraction) ethanol aqueous solution dyed with methylene blue. Place each standard column on a pressure gauge (the accuracy of the pressure gauge is 0.01MPa), and place a piece of filter paper at the bottom of each standard column in contact with the soft Cork, apply air pressure to the colored solution in the standard column: natural cork is kept at 0.15MPa air pressure for 30min; polymer cork and patch cork are kept at 0.20MPa air pressure for 3h. Observe the cork for leakage through the flowing liquid on the filter paper. 6.10 Stability of polymer structure
Take 10 polymer corks and soak them completely in boiling water for 20min to observe whether the cork particles are separated from the polymer. 5
GB/T23778--2009
6.11 Residual oxidant
6.11.1 Principle
Under acidic conditions, the oxidant residue reacts with potassium iodide to generate iodine. The generated iodine is titrated with sodium thiosulfate standard solution. Starch is used as an indicator. The color of the solution changes from blue to yellow. The end point of the titration is when the color fades to colorless. Record the volume of sodium thiosulfate standard solution consumed in the titration and calculate the residual amount of oxidant by the formula
Chemical reaction equation: HO+2H-+2I-→1+2H.O2S,0,-+12S,0+21
6.11.2 Reagents
6.11.2.1 Sulfuric acid solution (1+3): Take 1 volume of concentrated sulfuric acid and slowly inject it into 3 volumes of water. 6.11.2.2 Potassium iodide sol: 50g/L, prepare before use. 6.11.2.3 0.02mol/L sodium thiosulfate standard solution: Prepare and calibrate 0.1mol/L sodium thiosulfate standard solution according to GB/T601, and accurately dilute 5 times before use.
6.11.2.4 5g/starch solution, weigh 0 .5g starch, add 5mL water to make it into a paste, add the paste to 50mL boiling water while stirring, boil for 1min~2min, cool, and dilute to 100mL. The shelf life is two weeks. 6.11.2.5 Acetic acid solution (1+1): Take 1 volume of glacial acetic acid and mix it with 1 volume of water. 6.11.3 Method
Take 4 corks as a group, and take two groups for parallel tests. In a 500mL stoppered iodine volumetric bottle, add 25mL potassium iodide solution (6.11.2.2), 5mL sulfuric acid solution (6.11.2.1), 0.5InL starch solution (6.11.2.4), 5mL acetic acid solution (6.11.2.5), and 200mL of steamed stuffing water in sequence, then put each group of corks into the iodine volumetric bottle, tighten the stopper, and shake for 0.5h. Titrate the solution in the iodine volume flask with 0.02 mol/L sodium thiosulfate standard solution (6.11.2.3). The solution color fades from blue to colorless, and the color does not change for 30 seconds as the titration endpoint. Record the volume of sodium thiosulfate standard solution consumed (V). At the same time, perform a blank test with the same operation as above. Record the volume of sodium thiosulfate standard solution consumed (V). 6.11.4 Result expression
The residual amount of oxidant is calculated according to formula (5).
X-cX(VV)X17
Wherein:
X-the residual amount of oxidant in the sample, in milligrams per piece (mg/piece) The molar concentration of the sodium thiosulfate standard solution, in moles per liter (mol/L) C
V-the volume of the sodium thiosulfate standard solution consumed when measuring the sample, in milliliters (mL) V.-the volume of the pseudo-standard solution of thiosulfate consumed in the blank test, in milliliters (mL): 17-the mass of hydrogen peroxide equivalent to 1mmol of sodium thiosulfate, in milligrams (mg) Calculate the arithmetic mean of the two groups of samples, accurate to one decimal place. The relative error of the parallel test is less than 5%.
6.12 Total colony count
6.12.1 Method
According to GB/T4789.2, sterilize the test items such as the utensils, pipettes, culture medium, 100mL physiological saline, filter device and 50mm diameter 0.45um filter membrane by high pressure. Take 4 corks as a group and take two groups for parallel test. Under sterile conditions, put each group of corks into a sterile container containing 100mL physiological saline and seal it. Shake on the oscillator for 0.5h, filter with a sterile filter membrane with a pore size of 0.45um, put the filter membrane into the culture dish, and pour in the nutrient agar culture medium with a temperature of 46℃±1℃ (for the preparation of the culture medium, see GB/T4789.28). After the agar solidifies, turn the plate over and culture it in a wet box at 36℃±1℃ for 48h±2h. At the same time, use 100mL physiological saline as a blank control.
6.12.2 First drop count method
GB/T 23778—2009
When counting the colonies on the plates, the colonies can be observed with the naked eye and checked with a magnifying glass when necessary to prevent omissions. Count the total number of colonies on each plate and divide by 4 to get the total number of colonies for each sample. Calculate the arithmetic mean of the two groups of samples and round the result to the integer. 6.13 Molds and yeasts
6. 13. 1 Method
Autoclave the test supplies such as the utensils, pipettes, culture medium, 100mL physiological saline, filter device and 50mm diameter 0.45um filter membrane according to GB/T4789.15. Take 4 corks as a group and take two groups for parallel tests. Under sterile conditions, put the finished corks into a sterile container containing 100nL physiological saline and seal it. Shake on an oscillator for 0.5h, filter with a sterile filter membrane with a pore size of 0.45μm, and place the filter membrane in a culture medium at 46℃±1℃ (see GB/T4789.28 for the preparation of the culture medium). After the agar solidifies, turn the plate over and culture it in an incubator at 25℃～28℃. Observe from the third day and culture for a total of 5 days. At the same time, use 100mL of normal saline as a blank control.
6.13.2 Colony counting method
When counting colonies on a plate, you can observe it with your naked eyes and use a magnifying glass to check if necessary to prevent omissions. Count the number of required bacteria and yeast on each plate separately, and divide it by 4 to get the total number of colonies for each sample. Calculate the arithmetic mean of the two groups of samples, and retain the result to the integer. Inspection rules
7. 1 Factory inspection
7.1.1 Products are inspected in batches, with corks of the same quality and specification produced continuously under the same raw materials and process as a batch, and the quantity of each batch shall not exceed 1 million. 7.1.2 Factory inspection items include sensory requirements, dimensions, moisture content, and density. 7.1.3 Sensory requirements and dimensions shall be in accordance with GB/T2828.1, and a normal inspection single sampling plan shall be adopted, with a special inspection level of S-3. According to the acceptance quality limit (AQL) of 4.0.
The sample plot shall be carried out in accordance with the provisions of Table 4.
Table 4 Sampling plan
Batch N
501~1200
1 201--3 200
3 201~10 C00
10 001--35 000
35 c01~150 00n
150 001 -500 000
Sample size North
Acceptance number Ac
7.1.4 Randomly select sufficient samples from the qualified products in the counting sampling to carry out moisture content and density tests. Unit is piece
Rejection numberRe
7.1.5 Factory inspection judgment: If one of the factory inspection items is unqualified, double sampling should be done from the batch, and the unqualified item should be re-tested. If it is still unqualified, the batch of products is judged as unqualified. 7.2 Type inspection
7. 2.1 Inspection items
Randomly select sufficient samples for type inspection. The type inspection items are all the items required in Chapter 6. 7.2.2 Type inspection should be carried out in one of the following situations: a) For new products, it should be carried out before making samples or batch production and submitting for identification: GB/T23778-2009
b) When there are major changes in the process or main materials c) When it is put into production again after stopping production for one year; d) It should be carried out when the quality inspection department at the higher level puts forward the type inspection requirement. 7.2.3 Determination of test results
If the microbiological index fails to meet the requirements, it will be judged as unqualified; if other items fail to meet the requirements, double sampling will be carried out for re-testing. If it still fails to meet the requirements, it will be judged as unqualified for type inspection.
8 Marking, packaging, transportation and storage
8.1 Product marking
The following contents should be clearly marked on the outer packaging: product name, specification model, product category, quality grade, quantity, production date, product standard number, factory name and address, contact number, country of origin of raw materials, and rainproof, moisture-proof and other marks (text or picture). 8.2 Packaging
8.2.1 Outer packaging
The outer packaging of soft corks can be made of tiled cartons or woven bags that meet the requirements of this product and comply with the corresponding standards. 8.2.2 Inner packaging
The inner packaging of corks should be polyethylene plastic bags that meet food requirements. After the corks are loaded, the polyethylene plastic bag needs to be evacuated, filled with sulfur dioxide or nitrogen and then sealed.
8.3 Transportation
The product should be handled with care during loading and unloading, and should be avoided from squeezing, collision, sun exposure, rain and corrosion during transportation. 8.4 Storage
The product should be stored in a dry and ventilated warehouse, avoid being stored in the same room with toxic, odorous or corrosive substances, and the bottom layer should have a sunken pad. The storage period does not exceed 6 months. The product should be stored in an environment with a temperature of 15 ℃ ~ 20 ℃ and a humidity of 40% ~ ~ 70%.28). After the agar solidifies, turn the plate over and place it in a 25℃～28℃ incubator for incubation. Observe from the third day and incubate for 5 days. Use 100mL of physiological saline as a blank control.
6.13.2 Colony counting method
When counting colonies on the plate, you can observe with the naked eye and use a magnifying glass to check if necessary to prevent omissions. Count the number of required bacteria and yeast on each plate separately, and divide by 4 to get the total number of colonies of each sample. Calculate the arithmetic mean of the two groups of samples, and keep the result to the integer. Inspection rules
7. 1 Factory inspection
7.1.1 Products are inspected in batches. Corks of the same quality and specification produced continuously under the same raw materials and process are considered as a batch, and the quantity of each batch shall not exceed 1 million. 7.1.2 Factory inspection items include sensory requirements, size, moisture content, and density. 7.1.3 Sensory requirements and dimensions shall be in accordance with GB/T2828.1. The normal inspection single sampling plan shall be adopted, and the special inspection level shall be S-3. The acceptance quality limit (AQL) shall be 4.0.
The sample plot shall be carried out in accordance with the provisions of Table 4.
Table 4 Sampling plan
Batch N
501~1200
1 201--3 200
3 201~10 C00
10 001--35 000
35 c01~150 00n
150 001 -500 000
Sample size North
Acceptance number Ac
7.1.4 Randomly select sufficient samples from the qualified products in the counting sampling to carry out moisture content and density tests. Unit is piece
Rejection numberRe
7.1.5 Factory inspection judgment: If one of the factory inspection items is unqualified, double sampling should be done from the batch, and the unqualified item should be re-tested. If it is still unqualified, the batch of products is judged as unqualified. 7.2 Type inspection
7. 2.1 Inspection items
Randomly select sufficient samples for type inspection. The type inspection items are all the items required in Chapter 6. 7.2.2 Type inspection should be carried out in one of the following situations: a) For new products, it should be carried out before making samples or batch production and submitting for identification: GB/T23778-2009
b) When there are major changes in the process or main materials c) When it is put into production again after stopping production for one year; d) It should be carried out when the quality inspection department at the higher level puts forward the type inspection requirement. 7.2.3 Determination of test results
If the microbiological index fails to meet the requirements, it will be judged as unqualified; if other items fail to meet the requirements, double sampling will be carried out for re-testing. If it still fails to meet the requirements, it will be judged as unqualified for type inspection.
8 Marking, packaging, transportation and storagebzxz.net
8.1 Product marking
The following contents should be clearly marked on the outer packaging: product name, specification model, product category, quality grade, quantity, production date, product standard number, factory name and address, contact number, country of origin of raw materials, and rainproof, moisture-proof and other marks (text or picture). 8.2 Packaging
8.2.1 Outer packaging
The outer packaging of soft corks can be made of tiled cartons or woven bags that meet the requirements of this product and comply with the corresponding standards. 8.2.2 Inner packaging
The inner packaging of corks should be polyethylene plastic bags that meet food requirements. After the corks are loaded, the polyethylene plastic bag needs to be evacuated, filled with sulfur dioxide or nitrogen and then sealed.
8.3 Transportation
The product should be handled with care during loading and unloading, and should be avoided from squeezing, collision, sun exposure, rain and corrosion during transportation. 8.4 Storage
The product should be stored in a dry and ventilated warehouse, avoid being stored in the same room with toxic, odorous or corrosive substances, and the bottom layer should have a sunken pad. The storage period does not exceed 6 months. The product should be stored in an environment with a temperature of 15 ℃ ~ 20 ℃ and a humidity of 40% ~ ~ 70%.28). After the agar solidifies, turn the plate over and place it in a 25℃～28℃ incubator for incubation. Observe from the third day and incubate for 5 days. Use 100mL of physiological saline as a blank control.
6.13.2 Colony counting method
When counting colonies on the plate, you can observe with the naked eye and use a magnifying glass to check if necessary to prevent omissions. Count the number of required bacteria and yeast on each plate separately, and divide by 4 to get the total number of colonies of each sample. Calculate the arithmetic mean of the two groups of samples, and keep the result to the integer. Inspection rules
7. 1 Factory inspection
7.1.1 Products are inspected in batches. Corks of the same quality and specification produced continuously under the same raw materials and process are considered as a batch, and the quantity of each batch shall not exceed 1 million. 7.1.2 Factory inspection items include sensory requirements, size, moisture content, and density. 7.1.3 Sensory requirements and dimensions shall be in accordance with GB/T2828.1. The normal inspection single sampling plan shall be adopted, and the special inspection level shall be S-3. The acceptance quality limit (AQL) shall be 4.0.
The sample plot shall be carried out in accordance with the provisions of Table 4.
Table 4 Sampling plan
Batch N
501~1200
1 201--3 200
3 201~10 C00
10 001--35 000
35 c01~150 00n
150 001 -500 000
Sample size North
Acceptance number Ac
7.1.4 Randomly select sufficient samples from the qualified products in the counting sampling to carry out moisture content and density tests. Unit is piece
Rejection numberRe
7.1.5 Factory inspection judgment: If one of the factory inspection items is unqualified, double sampling should be done from the batch, and the unqualified item should be re-tested. If it is still unqualified, the batch of products is judged as unqualified. 7.2 Type inspection
7. 2.1 Inspection items
Randomly select sufficient samples for type inspection. The type inspection items are all the items required in Chapter 6. 7.2.2 Type inspection should be carried out in one of the following situations: a) For new products, it should be carried out before making samples or batch production and submitting for identification: GB/T23778-2009
b) When there are major changes in the process or main materials c) When it is put into production again after stopping production for one year; d) It should be carried out when the quality inspection department at the higher level puts forward the type inspection requirement. 7.2.3 Determination of test results
If the microbiological index fails to meet the requirements, it will be judged as unqualified; if other items fail to meet the requirements, double sampling will be carried out for re-testing. If it still fails to meet the requirements, it will be judged as unqualified for type inspection.
8 Marking, packaging, transportation and storage
8.1 Product marking
The following contents should be clearly marked on the outer packaging: product name, specification model, product category, quality grade, quantity, production date, product standard number, factory name and address, contact number, country of origin of raw materials, and rainproof, moisture-proof and other marks (text or picture). 8.2 Packaging
8.2.1 Outer packaging
The outer packaging of soft corks can be made of tiled cartons or woven bags that meet the requirements of this product and comply with the corresponding standards. 8.2.2 Inner packaging
The inner packaging of corks should be polyethylene plastic bags that meet food requirements. After the corks are loaded, the polyethylene plastic bag needs to be evacuated, filled with sulfur dioxide or nitrogen and then sealed.
8.3 Transportation
The product should be handled with care during loading and unloading, and should be avoided from squeezing, collision, sun exposure, rain and corrosion during transportation. 8.4 Storage
The product should be stored in a dry and ventilated warehouse, avoid being stored in the same room with toxic, odorous or corrosive substances, and the bottom layer should have a sunken pad. The storage period does not exceed 6 months. The product should be stored in an environment with a temperature of 15 ℃ ~ 20 ℃ and a humidity of 40% ~ ~ 70%.
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