Specifically and systematically, it is the following work, but for different companies, the division of labor will be slightly different, generally divided into QA and QC. QA is mainly to check whether all aspects of production meet the standards in the workshop; QC mainly does tests in the laboratory. (1) Collect samples; (2) preparation of standard solution; ③ Use incubators, microscopes and other instruments to detect the microbial content of the samples; ④ Check the trace metal elements, trace nonmetal elements and physical and chemical indexes of the samples; ⑤ Record, calculate and judge the inspection data; ⑥ Assist the Director to complete the inspection report; ⑦ Check and maintain instruments and equipment; Be responsible for the health and safety of the laboratory.

The general indicators are microbial tests, such as Escherichia coli, which are basically carried out in accordance with national standards, such as GB/T 20977-2007 General Rules for Pastry and GB7099-2003 Hygienic Standard for Pastry and Bread. The ex-factory inspection items include: appearance and sense, net content, moisture or loss on drying, filling content (moon cake), total bacteria and coliform bacteria.