部分食品QS认证条件
Part of the food QS certification conditions
糖果制品 ●范围：分为糖果、巧克力及巧克力制品。糖果包括以白砂糖（或其他食糖）、淀粉糖浆或甜味剂为主要原料制成的固态或半固态甜味食品。巧克力及巧克力制品包括以可可液块、可可粉、可可脂、类可可脂、代可可脂、白砂糖、乳制品、食品添加剂等为原料加工而成的巧克力及巧克力制品。
Candy products. Range : divided into candy, chocolate and chocolate products. Candy includes white granulated sugar ( or other sugar ), starch syrup or sweet agent as main raw material of solid or semi-solid sweet food. Chocolate and chocolate products including cocoa liquor, cocoa powder, cocoa butter, cocoa butter, cocoa butter, sugar, dairy products, food additives and other raw materials for processing of chocolate and chocolate products.
●必备设备：胶基糖果生产设备应包括预热搅拌设备、成型设备以及包装设备。压片糖果生产设备应包括混合搅拌设备、压片成型设备以及包装设备。其他糖果（除胶基糖果和压片糖果以外）生产设备应包括化糖设备、熬煮设备、冷却设备、充气设备（充气糖果必备）、成型设备以及包装设备（异型产品除外）。
The necessary equipment: gum based candy production equipment should include a preheating mixing equipment, molding equipment and packaging equipment. Tablet candy production equipment should include mixing equipment, compression molding equipment and packaging equipment. Other candy (except gum based candy and tablet candy outside) production equipment should include sugar equipment, cooking equipment, cooling equipment, pneumatic equipment ( inflatable candy required), molding equipment and packaging equipment ( except for special products ).
出厂检验设备包括天平(0.1g)、分析天平（0.1mg、真空烘箱、滴定装置、无菌室或超净工作台、杀菌锅、微生物培养箱以及干燥箱。
Factory test equipment including balance ( 0.1g ), analytical balance ( 0.1mg, vacuum oven, titration device, sterile room or clean bench, sterilization pot, microbial cultivation box and a drying box.
●解读：糖果制品企业主要集中在义乌市，企业在进行认证时应注意的质量问题主要包括返砂或发烊，水分或还原糖含量不合格，乳脂糖产品蛋白质、脂肪不合格，含乳糖果和充气糖果，由于加入了奶制品，容易造成微生物指标超标。
The interpretation: candy products enterprises mainly concentrated in the city of Yiwu, where the enterprise certification should pay attention to the quality problems including sand or hair smelt, moisture content and reducing sugar content of unqualified milk sugar, protein, fat is not qualified, milk candy and candy, due to the addition of milk products, can cause microbial index standard.
茶叶●范围：茶叶产品包括所有以茶树鲜叶为原料加工制作的绿茶、红茶、乌龙茶、黄茶、白茶、黑茶，及经再加工制成的花茶、袋泡茶、紧压茶共9类产品。果味茶、保健茶以及各种代用茶不在发证范围。
Products: tea tea. All products including fresh tea leaves as raw material in the manufacture of green tea, black tea, oolong tea, white tea, yellow tea, black tea, and after processing of tea, tea, tea made a total of 9 categories of products. Fruit tea, health tea and tea is not in the scope of a variety of alternative.
●必备设备：生产设备中绿茶包括杀青、揉捻、干燥设备；红茶包括揉切（红碎茶）、揉捻（工夫红茶和小种红茶）、拣梗和干燥设备；乌龙茶包括做青（摇青）、杀青、揉捻（包揉）、干燥设备；黄茶包括杀青和干燥设备；白茶包括干燥设备；黑茶包括杀青、揉捻和干燥设备；花茶包括筛分和干燥设备；袋泡茶包括自动包装设备；紧压茶包括筛分、锅炉、压制、干燥设备；精制加工（毛茶加工至成品茶或花茶坯）包括筛分、风选、拣梗、干燥设备。分装企业必须具备称量、干燥、包装设备。
The necessary equipment: production equipment in the green tea includes de-enzyming, rolling, drying equipment; black tea ( black tea ) includes a cutting and rubbing, kneading ( congou black tea and tea ), stalk and drying equipment; oolong tea such as green ( green rocking ), fixation, kneading ( wrapping ), drying equipment; yellow tea including blanching and drying equipment; white tea includes tea water-removing drying equipment; including, rolling and drying equipment; tea includes sieving and drying equipment including automatic packaging equipment; tea; tea includes screening, boiler, pressing, drying equipment; refined processing ( tea tea or jasmine tea processing to billet ) including screening, winnowing, stalk, drying equipment. Packaging enterprises must have weighed, drying, packaging equipment.
出厂检验设备包括：1.感官品质检验：有独立的审评场所，审评用具。2.水分检验：应有分析天平（1mg）、鼓风电热恒温干燥箱、干燥器等，或水分测定仪。3.净含量检验：电子秤或天平。4.粉末、碎茶：应有碎末茶测定装置。5.茶梗、非茶类夹杂物：应有符合相应要求的电子秤或天平。
Factory test equipment includes: 1 sensory quality inspection: independent review sites, review of the equipment. 2: moisture inspection should be analytical balance ( 1mg ), blast electric thermostatic drying oven, drying, or moisture meter. The 3 inspection of the net content: electronic scale or balance. 4 powder, tea: tea dust measuring apparatus should be. 5 stems of tea, tea kind of inclusions: should conform to the relevant requirements of the electronic scale or balance.