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SAM-106

Fisk, ufrosset
Prøveudtagning

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Fisk, ufrosset
Definition

(liste over HS-koder, som er omfattet af dette kort)		 Non frozen fish, fish fillets or other fish meat (whether or not minced), crustaceans, molluscs and other aquatic invertebrates fresh or chilled; fish, crustaceans, molluscs and other aquatic invertebrates, dried, salted or in brine; smoked, whether or not cooked before or during the smoking process.

Chilled fish, generally to around 0 °C, without being frozen.

For frozen fish see specific card for ‘Fish, frozen’.

For products in individual packages see specific card for ‘Retail packages and finished articles’.

Fisk, ufrosset
Anbefalet minimumsmængde for hver prøve
  • 1 kg
Gældende standarder (ISO- og EU-standarder) og relevant lovgivning Tjek også din nationale lovgivning og nationale retningslinjer for prøveudtagning.

Nødvendigt udstyr
Foreslået prøvetagningsværktøj afhængigt af den anvendte metode
  • Sampling scoop
  • General tools: knife, saw, axe, scissors, etc.
Beholdere der skal anvendes til prøvetagningen
  • Plastposer, i forskelligt design og forskellige størrelser (P00)
  • Plastflaske med bred åbning (P03, P04)
  • Plastfolie
  • Termo - isoleringsæsker eller -poser til transport
The containers must be made of a material suitable for food.
Sikkerhedsforholdsregler og risikovurdering
  • 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’ detailed advice on hygiene and risks for frozen foods.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.

Prøveudtagningsplan
Type sending Fremgangsmåde
Sendinger til toldklarering The aggregate sample consists of an appropriate number of incremental samples. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.

Cartons/packages 1 carton or package of at least 1 kg.

Whole fish Whole fish should be taken as samples and should not be cut or subdivided, where practical.


Håndtering af prøver
Generelle bemærkninger
  • Hver prøve skal tages fra den del af forsendelsen, der udgør den største risiko, f.eks. med tydeligt heterogene dele.
  • Er originalemballagen utilstrækkelig til at sikre oplagring og transport i intakt tilstand, anvendes en plastpose eller folie til pakken.
  • Hvis der er tale om fisk, f.eks. i saltlage (eller generelt udtagning af faste stoffer i væske), udtages en tilstrækkelig stor mængde lage/væske, så fisken/det faste stof dækkes helt. For så vidt muligt må det oprindelige forhold mellem fisk/fast stof og væske ikke ændres.
  • Opbevar prøven under 4 °C. Kølekædens temperatur skal registreres. Hvis prøven ikke kan sendes til analyse inden 24 timer, fryses prøverne ned til -18 °C eller lavere.
Prøveformular
  • Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for record.
  • Record the state of the samples when taken - fresh, chilled, dried, salted, smoked or in brine, and indicate if you have frozen them.
  • If it is impossible to follow the guidance or if the declarant does not agree, record the procedures used and the reasons on the Sampling Form.
Transport
  • Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded.
  • Fresh or cooled fish can be frozen, if the sample cannot be delivered within 24 h for analysis. Freeze the samples at -18 °C or lower. In that case, samples must remain frozen until prepared for analysis.
  • Protect the samples from sources of contamination (odour, liquids, etc.) or other situations which would damage the sample.
Opbevaring
  • Opbevares i frosset nedkølet tilstand under 4 °C. Kølekædens temperatur skal registreres.
  • Ved længere opbevaring nedfryses prøverne til -18 °C eller lavere, og temperaturen overvåges under opbevaringen.
  • Beskyt prøverne mod kontamineringskilder (duft, væske osv.) og kontakt med andre stoffer.

Fisk, ikke frosset, og tilberedt kød (udvid listen)
HS-nummer Beskrivelse


Revisioner
Version Dato Ændringer
1.0 31.01.2017 Første version
1.1 15.01.2021 New format and small modifications, HS codes 1601, 1602 and 1603 deleted