Product implementation standards (fill in)

The standards implemented for products include full composition, a brief description of the production process, sensory indicators, microbiological and physicochemical indicators and their quality control measures, usage methods, storage conditions, and shelf life, and shall comply with the requirements of relevant national laws and regulations, mandatory national standards and technical specifications.

Notice: Brief description of the production process

1.The main steps of the actual production process should be briefly described, including feeding, mixing, and filling. If premixing, filling, or other production steps are completed in cooperation between different production enterprises, this should be noted in the remarks.

2.It should reflect the range of major production process parameters, such as temperature, and should be consistent with the basic properties of raw materials and product dosage forms.

3.It should include all raw materials in the formula, and the names or serial numbers of the raw materials should be consistent with those in the formula table; if the same raw material is used in different steps, it should be distinguished; if water, volatile solvents, or other additives are used in the production process but are removed in subsequent production steps, they should be noted.

1.The color, properties, odor, and other characteristics of the product contents should be described separately. For products in sets, the sensory properties of each part should be described separately. For products using adhesive or film carrier materials, the color and properties of the adhesive or film materials and the impregnation solution should be described separately.

2.Color refers to the objective hue of the contents of a product. If a product has multiple distinguishable colors, each color should be described individually; if the colors are difficult to distinguish, the main color of the product as it appears to the eye or during use can be described, or a range of colors can be described.

3.Properties refer to the form of the contents of a product.

4.Odor refers to whether the contents of a product have an odor.

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frequently asked questions

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