GB/T 41414-2022 PDF in English
GB/T 41414-2022 (GB/T41414-2022, GBT 41414-2022, GBT41414-2022)
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| GB/T 41414-2022 | English | 170 |
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Evaluation methods for online reputation of consumer products
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GB/T 41414-2022: PDF in English (GBT 41414-2022) GB/T 41414-2022
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 03.120.01
CCS A 20
Evaluation methods for online reputation of consumer
products
ISSUED ON: APRIL 15, 2022
IMPLEMENTED ON: NOVEMBER 1, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions... 4
4 Basic principle ... 5
5 Evaluation ... 5
Annex A (informative) Examples of online reputation evaluation methods for consumer
goods - Baby and toddler toys ... 8
Bibliography... 11
Evaluation methods for online reputation of consumer
products
1 Scope
This Standard specifies the basic principles and evaluation methods for online
reputation evaluation of consumer products.
This Standard applies to activities related to online reputation evaluation of consumer
products.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 31880-2015, Essential requirements of integrity for inspection body and
laboratory
GB/T 36308-2018, Specification of integrity evaluation for inspection body and
laboratory
3 Terms and definitions
The following terms and definitions apply to this document.
3.1 consumer product
Mainly but not limited to products designed and produced for personal use, including
product components, parts, accessories, instructions for use and packaging.
[Source: GB/T 35248-2017, 2.2]
3.2 online reputation
The reputation formed through network transmission and existing in the minds of the
network public.
NOTE: Also known as online public praise.
3.3 integrity
The honest and trustworthy behavior and norms of individuals and/or organizations,
including the consistency of commitment and behavior in their professional activities.
[Source: GB/T 31880-2015, 3.2]
4 Basic principle
4.1 Being science-based
The online reputation evaluation method of consumer products should comprehensively
consider the characteristics of various consumer products. At the same time, various
practices should be carried out to ensure the evaluation method is science-based.
4.2 Being authentic
The method adopted should not only reflect the characteristics of online reputation of
consumer products, but also be suitable for measuring the level of online reputation of
general consumer products. The range of application shall be wide.
4.3 Being timely
Online reputation evaluation of consumer products is a long-term activity. The selected
evaluation method should evaluate the online reputation of consumer products stably
and accurately over a period of time.
4.4 Being rational
It is necessary to quantify the evaluation results when evaluating. The method chosen
is to convert subjective factors into objective factors. Reasonable quantitative results
are obtained through analysis.
4.5 Being authoritative
Attention should be paid to the safety performance indicators of consumer products
when evaluating. There shall be reports issued by authoritative inspection and testing
institutions with integrity, so as to facilitate consumers to select qualified consumer
products. The basic requirements and evaluation specifications for the integrity of
inspection and testing institutions shall comply with the provisions of GB/T 31880 and
GB/T 36308, respectively.
5 Evaluation
5.1 Evaluation method
From the perspective of being scientific and ease of use, this document recommends
using the tomographic analysis method to evaluate the online reputation of consumer
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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