Sampling: Vegetables and fruits, non-frozen

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Vegetables and fruits, non-frozen (compress list)
*HS number^)**	Decription
0701	Potatoes, fresh or chilled.
0702	Tomatoes, fresh or chilled.
0703	Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled.
0704	Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled.
0705	Lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled
0706	Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled.
0707	Cucumbers and gherkins, fresh or chilled.
0708	Leguminous vegetables, shelled or unshelled, fresh or chilled.
0709	Other vegetables, fresh or chilled.
0711	Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption.
0712	Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared.
0713	Dried leguminous vegetables, shelled, whether or not skinned or split.
0714	Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith.
0801	Coconuts, Brazil nuts and cashew nuts, fresh or dried, whether or not shelled or peeled.
0802	Other nuts, fresh or dried, whether or not shelled or peeled.
0803	Bananas, including plantains, fresh or dried.
0804	Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried.
0805	Citrus fruit, fresh or dried.
0806	Grapes, fresh or dried.
0807	Melons (including watermelons) and papaws (papayas), fresh.
0808	Apples, pears and quinces, fresh.
0809	Apricots, cherries, peaches (including nectarines), plums and sloes, fresh.
0810	Other fruit, fresh.
0812	Fruit and nuts, provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption.
0813	Fruit, dried, other than that of headings 0801 to 0806; mixtures of nuts or dried fruits of this chapter.
0814	Peel of citrus fruit or melons (including watermelons), fresh, frozen, dried or provisionally preserved in brine, in sulphur water or in other preservative solutions.
1212	Locust beans, seaweeds and other algae, sugar beet and sugar cane, fresh, chilled, frozen or dried, whether or not ground; fruit stones and kernels and other vegetable products (including unroasted chicory roots of the variety Cichorium intybus sativum) of a kind used primarily for human consumption, not elsewhere specified or included.
1214	Swedes, mangolds, fodder roots, hay, lucerne (alfalfa), clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets.
2001	Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid.
2002	Tomatoes prepared or preserved otherwise than by vinegar or acetic acid.
2003	Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid.
2005	Other vegetables, prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006.
2006	Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glace pr crystallised).
2008	Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing, added sugar or other sweetening matter or spirit, not elsewhere specified or included.

^*) The commodities mentioned may also be covered by Specific Sampling cards depending upon the precise nature of the product.

Vegetables and fruits, non-frozen
Recommended minimum quantity for each sample	1 kg
EN/ISO standards and regulations specific to vegetables and fruits, non-frozen	ISO 7002 Agricultural food products — Layout for a standard method of sampling from a lot. ISO 874 Fresh fruits and vegetables — Sampling.

Equipment needed
Suggested sampling tool depending on the method used	Zone sampler (S02-01) Sampling trowel (S03-01) General tools: knife, scissors, tongs, steel axe, ladle, etc.
Containers to be used for the sampling	Plastic bags, different designs and sizes (P00) Plastic bottles, wide mouth opening, size 500-1 000 ml (P03, P04)
Safety precautions and risk assessment	Please refer to your national legislation and guidelines on health and safety. Under normal conditions foodstuffs do not present particular health hazards. Pay attention to any safety labels Wear protective latex and/or chain gloves, safety glasses and if necessary a protective mask, a safety helmet and headgear, safety shoes and a disposable gown. Do not eat, drink or smoke during sampling. You should wear clean clothing to minimise the risk of accidentally contaminating the sample. You should wash your hands prior to sampling.

Sampling plan
Type of consignment	Description
Loose in carriages, tanks or container	One or more aggregate samples: from incremental samples taken by random selection or systematically from the consignment or at not less than five conventional points (one in the middle plus four at the midpoints between the centre and the apexes at various heights). More aggregate samples may be created from containers containing different products or lots.
Bags, boxes, drums, barrels	One or more aggregate samples: by random selection or systematically from different parts of the consignment, at not less than three conventional points (one in the middle, one at the top and one at the bottom). More aggregate samples may be created from bags, wooden boxes, drums or barrels containing different products or lots.
Vegetables and fruits in brine	One aggregate sample: using a steel ladle and latex gloves, take the quantities of product (e.g. vegetables or fruits in brine) from the drums or barrels to form the aggregate sample.

Detailed information
Sampling procedure	You should take samples from container boxes, cartons, bags, drums and barrels already selected. Different lots must be sampled separately. Labels on the packing may indicate whether the consignment contains different production batches or dates and whether the products in different lots vary in quality. Sampling should be carried out in such a way that the samples represent all the characteristics of the lot. The sample should be taken randomly or systematically, i.e. from various locations (top, middle and bottom). Open, broken or damaged containers or products about to expire or beyond the expiry date would not usually be sampled unless there are particular reasons for doing so. Using the sampling equipment and/or latex gloves, take the incremental samples of product and bring them together in a plastic container for food use to form a single aggregate sample. Where a consignment is transported in a container with more than one distinct zone or section, each zone or section must be treated separately for sampling purposes.
Sampling form	Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record.
Transport	Deliver samples to the laboratory promptly. You should consult with laboratory staff to determine when it is appropriate to send the samples and how they should be stored before they are transported. If samples are not shipped immediately, they should be stored in either a refrigerator or a freezer. For transport Chilled samples should be chilled rapidly at a temperature of between 0 and 5 °C prior to shipping. Coolants: plastic containers filled with refrigerant are needed to keep sample units cool. If the product is highly perishable or at an advanced stage of maturity, the product must be frozen in order to prevent further deterioration. Frozen samples should be surrounded with dry ice wrapped in brown paper to avoid contact between samples and the dry ice. Sufficient dry ice must be used to keep the product frozen. Place the surrounded frozen samples in an insulated cardboard box, a ventilated polystyrene cooler or other insulating material. Temperature abuse may increase the deterioration or breakdown of the product. During summer months, place shipping containers, if possible, in a freezer long enough to chill them thoroughly. If the samples are frozen for transport or storage purposes this must be recorded on the sampling form.
Storage	The samples must be kept in the customs office in a cool and dry place, away from sunlight. They should be stored in a refrigerator. Maintain the samples at a temperature of between 0 and 5 °C; the cooling chain should be recorded. If the product is highly perishable or at an advanced stage of maturity, the product must be frozen in order to prevent further deterioration. The cooling chain should be monitored and recorded. If the samples are frozen for transport or storage this must be recorded on the sampling form.

Revisions
Version	Date	Changes
1.0	12.10.2012	First version

Goods
Definition	Vegetables, fruits or nuts, also prepared or preserved; boxed dried products; preparations made of vegetables, fruits or nuts and similar products, fresh, chilled, salted, in brine, dried or smoked.

Vegetables and fruits, non-frozen (expand list )
HS number	Decription

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Vegetables and fruits, non-frozenSampling

Vegetables and fruits, non-frozen
Sampling