投资股份公司质量管理质量文件汇编原件

前言
Foreword
本文件为新疆屯河投资股份公司的质量管理三级文件，文件是参照国家相关标准和国外相关标准制订，全面系统规定了番茄酱产品指标、产品检验方法、包装物检验方法以及部分质量管理制度。

在产品质量标准与检验方法中，将产品依据销售国（或区域）的不同分别规定，使之更加符合国际贸易中顾客的需要。

This document is a third class quality management document of Tunhe (Xinjiang) Co., Ltd, it is enacted by consulting the relevant national standard and foreign standard, it rules the tomato paste product’s index, methods of product’s examination, packing materials inspection and part of the quality controlling system.. The product quality standard and inspection measurment are made to be more accord with the custermers’ demands in the international trade, depending on the difference market..
本文件由新疆屯河番茄事业部企管部编写。

This document is written by Tunhe (Xinjiang) Tomato Industry Enterprise Management Department.
本文件由番茄事业部企管部负责解释。

The Enterprise Management Department of Tomato Industry Department takes the responsibility for explaination.
目录Item 页 page
产品质量标准 6 Chapter one product quality standard
欧洲市场产品质量标准 6
Section one product quality standard for Europe market
美国市场产品质量标准 15
Section two product qualiy standard for America market
东南亚市场产品质量标准 19
Section three product quality standard for southeast Asia market
成品外包装质量标准 25
Chapter two quality standard of outer pakckage for finished products
圆柱形钢桶成品外包装质量标准 25
Section one quality standard of cylindrical steel drums outer package for finished
products
圆锥形钢桶成品外包装质量标准 29
Section two quality standard of conical steel drums outer package for finished
products
吨箱成品外包装质量标准 34
Section three quality standard of wooden bins outer package for finished products 产品检验方法 37
Chapter three products testing method
化验室设备、设施及环境要求 37
Section one the requirement of equipment,facilites and environment in lab
检验频次与项目 39
Section two testing frequency and item
欧洲产品检验方法 42
Section three product testing method for Europe
感观检验方法 43
Flavor testing method
可溶性固性物含量检验方法 44 Soluble solid testing method
粘度检验方法 52 Viscosity (Bostwick) testing method
色差检验方法 55
Color testing method
番茄红素检验方法 56 Lycopene testing method
霍华德霉菌计数检验方法 59 Howard mold count testing method
ＰＨ值检验方法 63 PH value testing method
总酸检验方法 64 Total acid testing method
析水度检验方法 66 Blotter testing method
还原糖检验方法 67 Reducing sugar testing method
商业无菌检验方法 69 The commercial sterilization testing method
美国产品检验方法 72
Section four product testing method for America
一、感观检验方法 73 Flavor testing method
二、天然可溶性固形物检验方法 74 Natural total soluble solid testing method
三、粘度检验方法 75 Viscosity (Bostwick) testing method
四、色差检验方法 75 Color testing method
五、番茄红素检验方法 75 Lycopene testing method
六、霍华德霉菌计数检验方法 75 Howard mold count testing method
七、ＰＨ检验方法 75 PH value testing method
八、总酸检验方法 76
Total acid testing method
九、析水度检验方法 75 Blotter testing method
十、浆汁粘度检验方法 78 Serum viscosity testing method
十一、商业无菌检验方法 75 The commercial sterilization testing method
东南亚产品检验方法 80
Section five product testing method for southeast asia
一、感观检验方法 80 Flavor testing method
二、可溶性固性物含量检验方法 80 Soluble solid testing method
三、粘度检验方法 80 Viscosity (Bostwick) testing method
四、色差检验方法 80
Color testing method
五、番茄红素检验方法 80 Lycopene testing method
六、霍华德霉菌计数检验方法 80 Howard mold count testing method
七、ＰＨ值检验方法 80 PH value testing method
八、总酸检验方法 80 Total acid testing method
九、还原糖检验方法 80 Reduing sugar testing method
十、商业无菌检验方法 80 The commercial sterilization testing method
十一、草酸钙晶体检验方法 81 Calcium oxalate crystal testing method
味可美公司产品检验方法 83
Section six product testing method of Kagome company
一、天然可溶性固形物检验方法 83 Natural total soluble solid testing method
二、上清液检验方法 84 Upper clear liquid testing method
三、色差及ＵＳＤＡ检验方法 85 Color and USDA value testing method
四、缺点限度检验方法 86 Defect limitation testing method
三菱公司产品检验方法 87
Section seven product testing method Mitsubishr company
一、Ｃ型流速检验方法 87 Velocity of flow testing method
二、滤着检验方法 88 Serum color testing method
产品安全卫生检验方法 90
Section eight product security and sanitation testing method
一、水果、蔬菜及其制品亚硝酸盐及硝酸盐检验方法 90 Fruits,vegetables and derived products determination of nitrite and nitrate content
二、食品中菌落总数的检验方法 96 Microbiological examination of food hygiene detection of aerobic bacterial count 三、食品中大肠菌群的检验方法 100 Microbiological examination of food hygiene detection of Coliforms bateria
四、食品中酵母及霉菌的检验方法 104 Microbiological examination of food hygiene Enumeration of molds and yeasts
五、地门公司硝酸盐检验方法 108
The nitrite testing method DNM company
包装材料验收标准 111
Chapter four the package material verification standard
木托盘验收标准 111
Section one the wooden pallent verification standard
松木吨箱验收标准 116
Section two the pine wooden bin verification standard
杨木吨箱验收标准 123 Section three the poplar wooden bin verification standard
返回吨箱验收标准 129
Section four the return wooden bin verification standard
圆柱形开口钢桶验收标准 131
Section five the open cylinder steel drum verification standard
圆锥形开口钢桶验收标准 135
Section six the open conical steel drum verification standard
５５加仑和３００加仑无菌包装袋验收标准 139
Section seven the 55 and 300 gallen aseptic package bags verification standard 塑料内衬袋验收标准 140
Section eight plastics bag of the inside liner verification standard
打包钢带验收标准 142
Section night the steel band balled verification standard
质量管理制度 143
Chapter the management system of quality
产品批次管理办法 143
Section one the lot of product management method
不合格品管理办法 146
Section two the nonconforming products management method
番茄酱罐装净重与吨酱耗包装材料的规定 151
Section three the rules of net weight of canned paste and the ton paste package consumption
无菌袋贮存使用及不合格无菌袋保留管理办法 154
Section four the aseptic bags storage and usage and unquailified bags holding management method
抽查抽样管理办法 158
section five sampling management method
抽查抽样考核办法 161
section six sampling examination method
质量事故管理办法 163
Section seven the management method of quality trouble
第一章产品质量标准
Chapter One product quality standard
第一节欧洲市场产品质量标准
Section One quality standard for the Europe market
1 目的及适用范围
Purpose and scope
制定本标准为统一番茄产业各生产分公司为欧洲市场生产的番茄酱产品质量指标。

This standard is established to unify the tomato product quality target that is produced for the Europe market.
本标准适用于以加工番茄为原料，经清洗、打浆、去皮去籽、浓缩后不加任何调味剂，密封、杀菌、灌制成的200L钢桶和吨箱包装的番茄酱产品。

The standard applies to the tomato products that uses processing tomato as raw material, no additives added after washing, sorting, crushing, seed peel off, concentrating, and were made by airproofing, sterilizing, filling with 200L steel drum and bin packages.
2 引用标准Reference Standard
GB/T 14215 -- 93 番茄酱罐头
GB/T 14215 -- 93 canned tomato paste
GB 4789.2 -- 94 食品卫生微生物学检验菌落总数测定
GB 4789.2 – 94 Food Hygiene and microbiological examination Detection of aerobic bacterial count
GB 4789.3 -- 94 食品卫生微生物学检验大肠菌群测定
GB 4789.2 – 94 Food Hygiene and microbiological examination Detection of coliform bacteria
GB 4789.15 -- 94 食品卫生微生物学检验霉菌和酵母计数
GB 4789.15--94 Food hygiene and microbiological examination Molds and yeasts count
GB 4789.26 -- 94 食品卫生微生物学检验罐头食品商业无菌的检验
GB 4789.15--94 Food hygiene-microbiological Examination Canned food commercial aseptic examinations
3术语Terms
3.1 罐头食品的商业无菌：罐头食品经过适度的热杀菌以后，不含有致病的微生物，也不含有在通常温度下能在其中繁殖的非致病性微生物，这种状态称作商业无菌。

Canned food commercial aseptic: after measurable heat sterilizing, the product have no microorganism that causes illness, no microorganism that can propagate and
causes illness under normal temperature. This state is called Commercial Aseptic.
3.2 酸性罐头食品：指杀菌后平衡pH值等于或小于
4.6的罐头食品。

pH值小于4.7的番茄、梨和菠萝以及由其制成的汁，以及pH值小于4.9的无花果都算作酸性食品。

Acidity canned food: after sterilizing, canned food equation PH value≤ 4.6. Tomatoes, which PH value is less than 4.7, pears, pineapples and juices that are made by them, tables, which PH value is less than 4.9, are all called Acidity Food.
3.3 黑斑：番茄酱中的黑色斑点，深色或褐色斑点均不算作黑斑。

Black speck: dark, no including black or brown speck in tomato paste.
3.4 大黑斑：单个黑斑的最大直径大于1.5mm。

包括
Large black speck: single black speck‘s diameter exceeds 1.5mm
3.5 中黑斑：单个黑斑的最大直径为1.0 -- 1.5mm。

Middle black speck: single black speck’s maximum diameter1.0-- 1.5mm
3.6 小黑斑：单个黑斑的最大直径0.5 -- 0.9mm。

Small black speck: single black speck’s maximum diameter 0.5-- 0.9mm 图示 Legend:
中黑斑小黑斑
Middle black speck Small black speck:
4 产品规格
Product standard
番茄酱产品规格见表1.
Tomato paste standard see table 1
表1 table 1 产品规格 product standard
5 技术要求:Technology requirements
5.1 感官 Flavor
应符合表2的要求。

Should be in compliance with Table 2
表2 Table 2 感观要求 Flavor request
5.2 理化及微生物指标 Physical and microbial target
5.2.1 28-30%热破碎番茄酱理化及微生物指标见表3。

28-30% hot break tomato paste Physical and microbial target see table 3
表3 28-30%热破碎番茄酱理化及微生物指标
Table 3 28-30% hot break tomato paste Physical and microbial target
5.2.2 28-30%冷破碎番茄酱理化及微生物指标见表4。

28-30% cold break tomato paste Physical and microbial target see Table 4
表4 28-30%冷破碎番茄酱理化及微生物指标
28-30% cold break tomato paste Physical and microbial target
5.2.3 30-32%热破碎番茄酱理化及微生物指标见表5。

30-32% hot break tomato paste Physical and microbial target see Table 5
表5 30-32%热破碎番茄酱理化及微生物指标
Table 5 30-32% hot break tomato paste Physical and microbial t arget
色差
a/b
≥2.20 2.10 -- 2.19 1.80 -- 2.09粘度cm/30’”
(12.5%) BOSTWICK ≤ 3.5 3.6 -- 4.5 4.6 - 5.5
执行客户要求
Perform
consumer
request
析水度
mm/30min(12.5%)
BLOTTER
≤2.0 2.1 -- 3.0 3.1 -- 6.0
pH
pH
3.9 –
4.5
还原糖%
REDUCING SUGAR
≥ 45
总酸 % TOTAL ACID ≤ 8.0 (以无水柠檬酸干物质物计Record as dried solids of
Citric Acid)
执行客户要求
Perform
consumer
request
5.2.4 36-38%冷破碎番茄酱理化及微生物指标见表6。

36-38% cold break tomato paste Physical and microbial target see table 6
表6 36-38%冷破碎番茄酱理化及微生物指标
Table 6 36-38% cold break tomato paste Physical and microbial target
5.2.5 38-40%冷破碎番茄酱理化及微生物指标见表7。

38-40% cold break tomato paste Physical and microbial target see table 7
表7 38-40%冷破碎番茄酱理化及微生物指标
Table 7 38-40% cold break tomato paste Physical and microbial target
5.2.6 39-41%冷破碎番茄酱理化及微生物指标见表8。

39-41% cold break tomato paste Physical and microbial target see table 8
表8 39-41%冷破碎番茄酱理化及微生物指标
Table 8 39-41% cold break tomato paste Physical and microbial target
5.2.7 40-42%冷破碎番茄酱理化及微生物指标见表9。

40-42% cold break tomato paste Physical and microbial target see table 9。

表9 40-42%冷破碎番茄酱理化及微生物指标
Table 9 40-42% cold break tomato paste Physical and microbial target
5.2.8 42-44%冷破碎番茄酱理化及微生物指标见表10。

42-44% cold break tomato paste Physical and microbial target see table 10。

表10 42-44%冷破碎番茄酱理化及微生物指标
Table 10 42-44% cold break tomato paste Physical and microbial target
5.2.9 46-48%冷破碎番茄酱理化及微生物指标见表11。

46-48% cold break tomato paste Physical and microbial target see table 11。

表11 46-48%冷破碎番茄酱理化及微生物指标
Table 11 46-48% cold break tomato paste Physical and microbial target
5.3 重金属指标应符合表12的要求。

Heavy metals target shall conform the requirement of table 8
表12 重金属指标
Table 12 heavy metals target
5.4 农残与放射性物质限制浓度标准符合国家规定标准或顾客要求。

Pesticide Residue and Radioactivity limitation targets shall conform to the national standard or Conform to the buyer’s requirement.
第二节美国市场产品质量标准
Scetion two quality standard for the America market
1 目的及适用范围 Purpose and scope
制定本标准为统一番茄产业各生产分公司为美国市场生产的番茄酱产品质量指标。

This standard is established to unify the tomato product quality target that is produced for the America market.
本标准适用于以加工番茄为原料，经清洗、打浆、去皮去籽、浓缩后不加任何调味剂，密封、杀菌、灌制成的200L钢桶和吨箱包装的番茄酱产品。

The standard applies to the tomato products that uses processing tomato as raw
material, no additives added after washing, sorting, crushing, seed peel off, concentrating, and were made by airproofing, sterilizing, filling with 200L steel drum and bin packages.
引用标准 Reference standard
GB/T 14215 -- 93 番茄酱罐头
GB/T 14215 -- 93 canned tomato paste
GB 4789.2 -- 94 食品卫生微生物学检验菌落总数测定
GB 4789.2 – 94 Food Hygiene and Microbiological examination Detection of aerobic bacterial count
GB 4789.3 -- 94 食品卫生微生物学检验大肠菌群测定
GB 4789.2 – 94 Food Hygiene and Microbiological examination Detection of coliform bacteria
GB 4789.15 -- 94 食品卫生微生物学检验霉菌和酵母计数
GB 4789.15--94 Food Hygiene and Microbiological examination molds and yeasts count
GB 4789.26 -- 94 食品卫生微生物学检验罐头食品商业无菌的检验
GB 4789.15--94 Microbiological examination of food hygiene-Examination canned food commercial sterilization
术语Terms
3.1 罐头食品的商业无菌：罐头食品经过适度的热杀菌以后，不含有致病的微生物，也不含有在通常温度下能在其中繁殖的非致病性微生物，这种状态称作商业无菌。

Canned food commercial aseptic: after measurable heat sterilizing, the product have no microorganism, which causes illness, have no microorganism, which can propagate and causes illness under normal temperature. This state is called commercial aseptic
3.2 酸性罐头食品：指杀菌后平衡pH值等于或小于
4.6的罐头食品。

pH值小于4.7的番茄、梨和菠萝以及由其制成的汁，以及pH值小于4.9的无花果都算作酸性食品。

Acidity canned food: after sterilizing, canned food’s equation PH value ≤4.6. Tomatoes, which PH value is less than 4.7, pears, pineapples and juices that are made by them, tables, which PH value is less than 4.9, are all called Acidity Food.
4 产品规格 product standard
番茄酱产品规格见表1 Tomato paste product size see table 1
表1 table 1 产品规格 product size
5 技术要求:Technology request
5.1 感官 Flavor
应符合表2和表3的要求。

Should conform to Table 2 and 3.
表2 table2 感观要求 Flavor request
表3 斑点数指标 3 Table Specks target
斑点大小见图1。

Size of specks See table 1
图1 table 1
5.2 理化及微生物指标 Physical and microbial target
5.2.1 28-30%热破碎番茄酱理化及微生物指标见表4。

28-30% Hot Break tomato paste Physical and microbial target see table 4
表4 28-30%热破碎番茄酱理化及微生物指标
Table 4 28-30% hot break tomato paste Physical and microbial target
5.2.2 30-32%热破碎番茄酱理化及微生物指标见表5。

30-32% Hot Break tomato paste Physical and microbial target see table 5
表5 30-32%热破碎番茄酱理化及微生物指标
5 Table 30-32% Hot Break tomato paste Physical and microbial target
5.3 重金属指标应符合表6的要求。

Heavy metals target should conform to the requirement of table 6表6 重金属指标 Table 6 heavy metals target
5.4 农残与放射性物质限制浓度标准符合国家规定标准或顾客要求
Pesticide Residue and Radioactivity limitation target should conform to the national standard or Conform to the buyer’s requirement
第三节东南亚市场产品质量标准
Section three quality standard for the Southeast Asia market
1 目的及适用范围 Purpose and scope
制定本标准为统一番茄产业各生产分公司为东南亚市场生产的番茄酱产品质量指标。

This standard is established to unify the tomato product quality target that is produced for the Southeast Asia market.
本标准适用于以加工番茄为原料，经清洗、打浆、去皮去籽、浓缩后不加任何调味剂，
密封、杀菌、灌制成的200L钢桶和吨箱包装的番茄酱产品。

The standard applies to the tomato products that uses processing tomato as raw material, no additives added after washing, sorting, crushing, seed peel off, concentrating, and were made by airproofing, sterilizing, filling with 200L steel drum and bin packages.
2 引用标准 Reference standard
GB/T 14215 -- 93 番茄酱罐头
GB/T 14215 -- 93 Canned tomato paste
GB 4789.2 -- 94 食品卫生微生物学检验菌落总数测定
GB 4789.2 – 94 Food hygiene and Microbiological examination Detection of aerobic bacterial count
GB 4789.3 -- 94 食品卫生微生物学检验大肠菌群测定
GB 4789.2 – 94 Food Hygiene and Microbiological examination Detection of coliform bacteria
GB 4789.15 -- 94 食品卫生微生物学检验霉菌和酵母计数
GB 4789.15--94 Food hygiene and Microbiological examination molds and yeasts count.
GB 4789.26 -- 94 食品卫生微生物学检验罐头食品商业无菌的检验
GB 4789.15--94 Food Hygiene-Microbiological examinations Examination of commercial aseptic of canned food
3 术语Terms
3.1 罐头食品的商业无菌：罐头食品经过适度的热杀菌以后，不含有致病的微生物，也不含有在通常温度下能在其中繁殖的非致病性微生物，这种状态称作商业无菌。

Canned food commercial aseptic: after measurable heat sterilizing, the product have no microorganism, which causes illness, have no microorganism, which can propagate and causes illness under normal temperature. This state is called commercial aseptic.
3.2 酸性罐头食品：指杀菌后平衡pH值等于或小于
4.6的罐头食品。

pH值小于4.7的番茄、梨和菠萝以及由其制成的汁，以及pH值小于4.9的无花果都算作酸性食品。

Acidity canned food: after sterilizing, canned food’s equation PH value ≤4.6 . Tomatoes, which PH value is less than 4.7, pears, pineapples and juices that are made by them, tables, which PH value is less than 4.9, are all called Acidity Food.
3.3 黑斑：番茄酱中的黑色斑点，深色或褐色斑点均不算作黑斑。

Black specks: dark, no including black or brown specks in tomato paste
3.4 大黑斑：单个黑斑的最大直径大于1.5mm。

Large black specks: single black speck diameter exceeds 1.5mm。