I. TEST PROCEDURES
A. BATCH QUALITY
The batch quality should match any samples presented to clients on which the order was based. Cork samples sent to a client should contain a minimum of 24 corks.
B. CORK MOISTURE
Randomly sampled corks from the prepared batch are analyzed using the sample procedure outlined in Incoming Cork QC. Prepared batches should have an average moisture range between 4% - 7%.
II. SULFUR DIOXIDE
An injection of at least 2 grams of sulfur dioxide should be added to each bag of corks for the control of micro organisms.
III. RECORDS
Permanent records of the quality control tests for each lot will be kept by the Supplier for a period of at least five years.
IV. GENERAL
Every reasonable effort will be made to ensure the pristine character of the corks is preserved while in processing at members’ facilities.
|
