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Определение
(списък на кодовете по ХС, за които се отнася настоящата карта) |
Butter, butter oil and butterfat and other paste-like dairy products such as ghee.
For liquid butter oil see specific cards for ‘Foodstuffs, liquid, low viscosity’ and ‘Foodstuffs, liquid, high viscosity’, dependent on the viscosity and ‘Dairy produce’.
For other dairy products see specific cards for ‘Cheese’ and ‘Dairy produce’.
For products in individual packs see specific card for ‘Retail Sale Packages and final articles’. |
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| Препоръчано минимално количество за всяка проба/извадка |
0,5 kg |
| Приложими стандарти (ISO и норми на ЕС) и относимо законодателство |
- EN ISO 707 Мляко и млечни продукти. Указание за вземане на проби.
- Регламент (ЕО) № 2535/2001 на Комисията, член 40 и приложение IV (за масло с произход от Нова Зеландия).
Следва да направите справка и в националното законодателство и националните указания на своята държава относно вземането на проби / формирането на извадки.
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| Препоръчителен инструмент за вземане на проби според използвания метод |
- Pipette-type sampler (L03-01)
- Piston-tube sampler (L05-01)
- Hand drill sampler (Trier or corer) (E02-01)
- Razor wire
- General tools: knife, ladle, etc.
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| Контейнери, които следва да се използват за съхраняване на проби |
- Пластмасови пликове, различни модели и размери (P00)
- Пластмасови банки или буркани, широк отвор, размер 500—1 000 ml (P03, P04), за предпочитане непрозрачни.
- Алуминиево фолио за предпазване на пробата от светлина.
The containers must be made of a material suitable for food. |
| Предпазни мерки за безопасност и оценка на риска |
- You should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.
- See Health and Safety for the Sampling of Food Products for detailed advice on hygiene and risks for chilled foods.
- The hygiene of food products must be maintained.
- Ensure you have clean and appropriate PPE for the circumstances.
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| Тип пратка |
Описание |
| Пратки за митническо оформяне |
Общата проба се състои от подходящ брой точкови проби. Една проба обикновено се приема за представителна за стоките, включени в една митническа декларация. |
| Пратки за ОСП (възстановявания при износ) |
The final sample consists of an appropriate number of incremental samples or a sufficiently big portion of a bulk block. The sampling strategies depending on packages sizes are described below. |
| Cartons containing packages < 250 grams |
Take enough packages from different cartons to form two aggregated samples of 0,5 kg. Do not open packages.
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| Cartons containing packages or cans ≤ 2 kg |
Take entire packages from one or more cartons as one sample.
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| Cartons containing packages or cans > 2 kg |
Cut off a cube of 2 kg with a knife from one or more packages as shown and wrap it in cling-film or aluminium foil before putting it in a container.
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| Общи положения |
- It is always preferable to take complete packages of butter and butterfat as samples. If it is not realistic to take whole packages, use an appropriate tool to cut off whole pieces.
- Drilling cores from butter or butter fat blocks is not a sampling method recommended for customs purposes.
- The critical parameter for the analysis is the moisture content. If it is not possible to take whole unopened packages, you must take every possible precaution to prevent a change in the moisture content by either condensation or evaporation. Samples should be immediately wrapped in cling film or aluminium foil.
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| Frozen blocks |
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If possible take entire packages as samples. When sampling bulk products avoid small pieces (drillings or chippings) as samples. Cut off one sufficiently large piece and take measures to prevent condensation of humidity on the surface of the sample. Do not attempt to form aggregate samples. See Sampling Procedures of Frozen Products in the General Part.
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| Butter of New Zealand origin |
- This butter has to be sampled in accordance with Commission Regulation (EC) No 2535/2001, Article 40 and Annex IV.
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| Формуляр за вземане на проби |
- Попълнете формуляра за пробата. Един екземпляр следва да бъде приложен към пробите и един екземпляр да бъде съхранен за архива.
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| Транспорт |
- Protect the samples against light and air contact.
- Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
- Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded.
- Frozen products should preferably be transported in a freezer. Alternatively they can be transported in a refrigerator. Take care that the samples do not thaw during transport. The cooling chain must be maintained and should be recorded.
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| Съхранение |
- Protect the samples against light and air contact.
- Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
- The samples must be stored at a cool temperature, preferably at 0 to 4 °C; see EN ISO 707 for details. The cooling chain must be maintained and preferably be recorded.
- Freeze samples for long-term storage.
- Frozen products must be stored in a freezer. The cooling chain must be maintained and should be recorded.
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