餅干生產(chǎn)的出廠檢驗(yàn)設(shè)備和檢驗(yàn)項(xiàng)目

摘要： <p><span style="font-size: 16px">的出廠檢驗(yàn)設(shè)備<br>（一）分析天平（0.1mg）；（二）干燥箱；（三）**鍋；（四）無菌室或超凈工作臺；（五）微生物培養(yǎng)箱；（六）生物顯微鏡。<br>檢驗(yàn)項(xiàng)目<br>餅干的發(fā)證檢驗(yàn)、監(jiān)督檢驗(yàn)和出廠檢驗(yàn)項(xiàng)目按下表中列出的檢驗(yàn)項(xiàng)目進(jìn)行。出廠檢驗(yàn)項(xiàng)目中注有“*”標(biāo)記的，企業(yè)每年應(yīng)當(dāng)進(jìn)行2次檢驗(yàn)。</span><p><span style="font-size: 16px">&nbsp;</span><p><span style="font-size: 16px">餅干質(zhì)量檢驗(yàn)項(xiàng)目表</span><p><span style="font-size: 16px"><br>序號<br>&nbsp;檢驗(yàn)項(xiàng)目<br>&nbsp;發(fā)證<br>&nbsp;監(jiān)督<br>&nbsp;出廠<br>&nbsp;備注<br>&nbsp;<br>1<br>&nbsp;感官<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 2<br>&nbsp;凈含量<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 3<br>&nbsp;水分<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 4<br>&nbsp;堿度<br>&nbsp; √<br>&nbsp;√<br>&nbsp;<br>&nbsp; 酥性、韌性、薄脆、曲奇、夾心、威化、蛋圓、粘花、水泡餅干、蛋卷檢此項(xiàng)目<br>&nbsp;<br> 5<br>&nbsp;酸度<br>&nbsp; √<br>&nbsp;√<br>&nbsp;<br>&nbsp; 發(fā)酵、薄脆、夾心餅干、蛋卷檢此項(xiàng)目<br>&nbsp;<br> 6<br>&nbsp;脂肪<br>&nbsp; √<br>&nbsp;√<br>&nbsp;<br>&nbsp; 曲奇餅干檢此項(xiàng)目<br>&nbsp;<br> 7<br>&nbsp;酸價(jià)<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 8<br>&nbsp;總砷<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 9<br>&nbsp;鉛<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 10<br>&nbsp;過氧化值<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 11<br>&nbsp;食品添加劑：甜蜜素、糖精鈉<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 12<br>&nbsp;**總數(shù)<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 13<br>&nbsp;大腸菌群<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 14<br>&nbsp;致病菌<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 15<br>&nbsp;霉菌計(jì)數(shù)<br>&nbsp; √<br>&nbsp;√<br>&nbsp;*<br>&nbsp;<br>&nbsp;<br> 16<br>&nbsp;標(biāo)簽<br>&nbsp; √<br>&nbsp;√</span>