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Definition
(liste over HS-koder, som er omfattet af dette kort) |
Fresh (unripened or uncured) cheese, including whey cheese; grated or powdered cheese of all kinds; processed cheese; blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti; other cheese, e.g. ripened cheese.
For halvflydende ost og ostemasse se det specifikke kort for "Mejeriprodukter".
For pulverost i bulk se det specifikke kort for "Fødevarer, pulver".
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| Anbefalet minimumsmængde for hver prøve |
0,5 kg |
| Gældende standarder (ISO- og EU-standarder) og relevant lovgivning |
- EN ISO 707 Mælk og mælkeprodukter – Vejledning om prøvetagning
Tjek også din nationale lovgivning og nationale retningslinjer for prøveudtagning. |
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| Forslag til prøveudtagningsudstyr afhængigt af den anvendte metode |
- Prøveudtagningsøse/-skovl (L04-01).
- Osteskærer/ostetråd.
- Generelt værktøj: kniv, ske osv.
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| Beholdere, der skal bruges til prøveudtagningen |
- Plastposer, forskellige udformninger og størrelser (P00).
- Plastflasker, bred udløbsåbning, størrelse 500-1 000 ml (P03/P04), helst ikke gennemsigtige.
- Aluminiumsfolie, plastfolie, vokspapir.
The containers must be made of a material suitable for food. |
| Sikkerhedsforskrifter 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 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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| Type sending |
Beskrivelse |
| Sendinger til toldklarering |
Samleprøven består af et passende antal enkeltprøver. En prøve udtages normalt som repræsentativ for de varer, der er omfattet af den samme toldangivelse.
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| Sendinger til CAP (den fælles landbrugspolitik) (eksportrestitutioner) |
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.
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| Kartoner med en eller flere oste. Varer i detailpakninger |
Sufficient entire cheeses in their original packaging should be sent to the laboratory to add up to the desired sample quantity. Samples are taken by random selection or systematically.
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| Cheese in bulk blocks ≤ 2 kg |
It is recommended that you send a whole block to the laboratory. If that is not possible, cut segments or slices of adequate size.
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| Cheese in bulk blocks > 2 kg and ≤ 10 kg |
If possible take a whole block to form sample and reserve sample. Otherwise cut off a sample as shown in the next section.
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| Cheese in bulk blocks > 10 kg |
Samples are cross-cut with a knife or a razor wire.
- block-shaped cheese, 3 - 10 kg:
- block-shaped cheese, 10-20 kg:
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| Oste i frosne blokke i løs vægt |
It is not possible to take samples from a frozen block of cheese. Send a whole block to the laboratory or allow blocks to thaw slowly to a temperature where it can be cut with a knife in a condition environment with a temperature of typically 5 to 10 °C.
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| Ost i saltlage eller olie osv. |
One complete package should be sent as a sample to the laboratory or an aggregate sample should be created. Take incremental samples of cheese from the drums, barrels or jars to form the aggregate sample. The final samples must include sufficient brine or oil to submerge the sample of cheese.
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| Prøveudtagningsprocedure |
- It is always preferable to take complete packages of cheese as samples. If it is not realistic to take whole packages, use an appropriate tool to cut off whole pieces as described above.
- Drilling cores from cheese blocks is not a sampling method recommended for customs purposes.
- When the consignment is composed of several types of cheese, each type of cheese within the consignment must be treated as a separate commodity and must be sampled separately.
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| Prøveformular |
- Udfyld prøveformularen. En kopi skal vedlægges prøverne, og en kopi beholdes til arkivet.
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| Transport |
- Beskyt prøverne mod lys og luftkontakt.
- Beskyt prøverne mod kontamineringskilder (lugt, væsker, andre stoffer, mikrobiologisk vækst osv.).
- Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded.
- Prøverne bør ikke genindfryses.
- Frosne produkter skal helst transporteres i en fryseboks. Alternativt kan de transporteres i en køleboks. Pas på, at prøverne ikke tør op under transport. Kølekæden skal opretholdes og bør registreres.
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| Opbevaring |
- Beskyt prøverne mod lys og luftkontakt.
- Beskyt prøverne mod kontamineringskilder (lugt, væsker, andre stoffer, mikrobiologisk vækst osv.).
- The samples shall 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 should be monitored and recorded.
- Freeze for long-term storage.
- Frosne produkter skal opbevares i en fryseboks. Kølekæden skal opretholdes og bør registreres.
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