Q/HYN0001S-2020 English PDF (QHYN0001S-2020)

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Q/HYN0001S-2020: Herbal tea [Enterprise standard]
Q/HYN 0001S-2020
ENTERPRISE STANDARD OF
HUZHOU YINUO TEA CO., LTD
Record No.: 33050040S-2020
Herbal Tea
ISSUED ON: MARCH 15, 2020
IMPLEMENTED ON: APRIL 02, 2020
Issued by: Huzhou Yinuo Tea Co., Ltd.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 6
4 Requirements ... 7
5 Hygienic Requirements of Production and Processing ... 9
6 Test Methods ... 9
7 Inspection Rules ... 9
8 Markings, Labels, Packaging, Transportation and Storage ... 10
Herbal Tea
1 Scope
This Standard specifies the requirements, test methods, inspection rules, labels,
markings, packaging, transportation, and storage requirements for herbal tea.
This Standard is applicable to the herbal tea products that are processed by raw
materials of edible plant leaves, flowers, fruits and rhizomes (including articles
promulgated by the Ministry of Health that are both food and drug) with or without the
addition of edible flavors, spices, sugar, honey or one/more of edible substances and
food ingredients; it is in a similar way to tea brewing (soaking) for people drinking.
2 Normative References
The following documents are essential to the application of this document. For the
dated documents, only the versions with the dates indicated are applicable to this
document; for the undated documents, only the latest version (including all the
amendments) are applicable to this document.
GB/T 191 Packaging – Pictorial Marking for Handling of Goods
GB 2760 National Food Safety Standard - Standards for Uses of Food Additives
GB 2762 National Food Safety Standard - Maximum Levels of Contaminants in
Foods
GB 2763 National Food Safety Standard - Maximum Residue Limits for Pesticides
in Food
GB 5009.3 National Food Safety Standard - Determination of Moisture in Foods
GB 5009.4 National Food Safety Standard - Determination of Ash in Foods
GB 5009.12 National Food Safety Standard - Determination of Lead in food
GB/T 5009.19 Determination of Organochlorine Pesticide Multiresidues in Foods
GB/T 5009.20 Method for Determination of Organophosphorus Pesticide
Residues in Foods
GB/T 5009.146 Determination of Organochlorines and Pyrethroid Pesticide
Multiresidues in Vegetable Foods
Order from General Administration of Quality Supervision, Inspection and
Quarantine, No.123 (2009) Decision on Modification of Provisions on the
Administration of Food Labeling
3 Terms and Definitions
3.1 Herbal tea: it indicates the herbal tea products that are processed by raw materials
of edible plant leaves, flowers, fruits and rhizomes (including articles promulgated by
the Ministry of Health that are both food and drug) with or without the addition of edible
flavors, spices, sugar, honey or one/more of edible substances and food ingredients;
it is in a similar way to tea brewing (soaking) for people drinking. According to the
different forms and processes, herbal tea is divided into leaf, flower, fruit, rhizome and
mixed types of products.
3.1.1 Leaf type of herbal tea refers to the herbal tea products that are made from one
or more edible plant leaves, with or without the addition of edible flavors and spices,
sugar, honey or other edible substances and food ingredients; adopt similar form of
tea brewing (soaking).
3.1.2 Flower type of herbal tea refers to herbal tea products that are made from one or
more edible plant flowers, with or without the addition of edible flavors and spices,
sugar, honey or other edible substances and food ingredients; adopt similar form of
tea brewing (soaking).
3.1.3 Fruit type of herbal tea refers to herbal tea products that are made from one or
more edible plant fruit, without or without the addition of edible flavors and spices,
sugar, honey or other edible substances and food ingredients; adopt similar form of
tea brewing (soaking).
3.1.4 Rhizome type of herbal tea refers to the herbal tea products that are made from
one or more edible plant rhizomes, with or without the addition of edible flavors and
spices, sugar, honey or other edible substances and food ingredients; adopt similar
form of tea brewing (soaking).
3.1.5 Mixed type of herbal tea refers to the herbal tea products that are made of the
above edible plant leaves, flowers, fruits and rhizomes; prepared and processed by a
certain proportion; with or without the addition of edible flavors and spices, sugar,
honey or other edible substances and food ingredients; adopt similar form of tea
brewing (soaking).
3.2 According to the internal packaging mode, it may be divided into filter-bag type and
non-filter-bag type.
7.2.2 Type inspection items include all items in the requirements.
7.3 Batch
The same package of products with the same raw materials, the same formula, the
same process and the same shift belongs to a batch.
7.4 Sampling method and quantity
Take random sampling from each batch; the total amount is no less than 600g; the
samples shall be quickly packed into two sample tanks or bags; the samples are
divided into 2 portions; 1 portion for inspection, and 1 portion for later-use.
7.5 Determination rules
7.5.1 When all the inspection results meet this Standard, it is judged as a qualified
product.
7.5.2 If there are items in the physical-chemical indicators that do not meet this
Standard, take double quantities of samples from the original batch and retest. If there
are still items that do not meet the requirements of this Standard in the retest, such
batch of products is judged to be unqualified.
8 Markings, Labels, Packaging, Transportation and
Storage
8.1 Markings and labels
The product labels shall comply with the provisions of GB 7718, GB 28050, No.102
and No.123 Orders of the General Administration of Quality Supervision, Inspection
and Quarantine Provisions on the Administration of Food Labeling. The packaging,
storage and transportation pictorial markings shall comply with the provisions of GB/T
191.
8.2 Packaging
The product packaging shall be clean, tight, firm, without damage; and meet the
requirements of national food safety.
8.3 Transportation
The tools of transportation must be clean, hygienic, and dry, and must not be mixed or
transported with items that are toxic, harmful, smelly, or affect product quality.
The product must not be exposed to the sun and rain during transportation.